Peach Pie Filling Fruit Salad (Quick and Easy - NEW recipe)

OH MY STARS!

What a simple and simply delicious fruit salad - perfect

for summertime picnics and potlucks. 

You choose what fruits to add.  A total of 6 - 7 cups is great. 

I used mandarin oranges, pineapple and grapes, but you can also use fresh berries. 

Add banana slices or marshmallows just before serving if you want! 

I've eaten this salad before but had never tried making it myself until now!

Such a wonderful and refreshing dish and quick too!

I whipped up a batch in no time and took to 2 families along with Mom's Chicken Casserole for dinner...along with a plate of assorted cookies.  

Do hope you'll enjoy this dish soon.

You'll be so glad you did...

PEACH PIE FILLING FRUIT SALAD 

1 (20 ozs) can pineapple tidbits of chunks, well drained 

1 (15 ozs) can mandarin oranges, well drained 

 seedless grapes

fresh blueberries or strawberries 

bananas or marshmallows (add just before serving) 

1 (21 ozs) can peach pie filling 

Drain canned fruits well; wash fresh fruit and place on paper towels to dry. 

Slice or chunk strawberries; combine all fruits in a bowl; blend in the peach pie filling (cutting peach slices into smaller pieces while still in the can if desired), stirring gently until blended well.  Refrigerate for about an hour, or overnight. 

*If adding bananas (can dip in pineapple juice to keep longer) or marshmallows, 

add just before serving. 

Serve chilled. 

You may also enjoy...

Pina Colada Fruit Dip (sugar free option)

​

Green Bean Lasagna (Lean & Green)

Green beans are a family favorite! 

(My dear daughter typed this up for me...as co-author of my blog, she's a great help to me in a number of ways.  After all - SHE'S the reason I began a blog..

Deb: "Mom...you should start a recipe blog!"  

Me: "But I won't know what to do and I'll need lots of help"...

(And there you have the rest of that story!) 

She is a GREAT help to me!! 

This is a very tasty dish, even if you're not following the

Lean & Green 'program'. 

It's so cheesey and good.  I tried it with cut beans first, and prefer

using the french cut green beans 10 TIMES better than the cut. 

It makes an awesome lunch or a 'dressed up' side dish for your family meal. 

Do hope you'll have fun with it...the kids will love it too! 

 A note from my daughter, Deb:

Every time I see green beans, I will always think of Dad. I remember him telling us that when he was sick as a little kid and had to start eating, the only thing he would or could eat was beans right from the can! [Hence, his nickname, BEAN. lol.]  I remember our garden when we lived in Washington. Dad always asked me to weed around the green beans (and we ALWAYS had green beans growing in every garden). I would get SUCH an itchy rash from the leaves and HATED weeding them. I remember sitting on the back patio cleaning them and then you would cook them and they would be SO DELICIOUS!!! I can't believe I married a man who hates green beans, but I still eat them and think of Dad when I do.

Needless to say, this casserole would be a big hit for my kids, and bonus: It's Lean 'n' Green to boot!!!

GREEN BEAN LASAGNA

Ingredients:

1 1/2 cups green beans, cooked (from frozen or can) and drained
(I prefer french cut over regular cut) 

1/2 tsp basil

1/4 tsp garlic salt

1/4 cup skim ricotta cheese
(I used lowfat cottage cheese) 

2 Tbsp marinara sauce (no sugar added)

3/4 cup low-fat mozzarella cheese

1 Tbsp low-fat grated parmesan cheese

Directions:

Preheat oven to 350 degrees. Place beans in bottom of lightly sprayed baking dish.  Mix basil & garlic with ricotta cheese and spread evenly over top of the beans.  Spread the marinara over the ricotta cheese mixture and cover with mozzarella cheese.  Bake for 20 minutes.  Remove from oven and sprinkle with parmesan cheese.  

Lean 'n' Green:   1 Lean, 3 Greens, 2.75 Condiment

​

Crustless Spinach Quiche (Lean & Green)

Oh my - this pie is SOO good!

I've made it numerous times in the last few weeks..it always gets

'gobbled up' quickly.  I've been dying to share it with you...

today's the day!  Whoop!

After sharing the recipe with a friend, who had just found out she was low on iron (& realized that eating spinach made her feel better!) she said she will make this

again and again. She enjoyed it for breakfast, lunch and dinner (not

all the same day=) but loved that she could enjoy it any time of day.

This would make an awesome side dish with your entree. 

I like adding a little bit of minced garlic also...to each their own...

It's a great 'Lean & Green' if you are on that program - 

otherwise, it's just plain good for you.

Since I'm not big on eating meats, 

I LOVE when I can get my protein with cheese...and eggs! 

I got this L & G recipe from Pinterest (click on the link for my page) - I don't have a link back for the original recipe. 

Hope you enjoy soon. 

CRUSTLESS SPINACH QUICHE 

5 servings total...

l serving = 

1 Lean protein

1 vegetable

2 condiments

Non-stick baking spray

1/2 c. onion, chopped

1 (10 ozs.) pkg. frozen chopped spinach, thawed and drained

6 eggs, beaten

3 c. low fat shredded Muenster cheese

(I've also used Gouda) 

1/4 tsp. salt

1/4 tsp. ground black pepper

Preheat oven to 350*. Spray a 9" pie pan with non-stick baking spray. 

In a large skillet over medium-high heat, add onions and cook, stirring occasionally, until onions are soft. (I've also done this in the

microwave with a little 'light' butter - which would add another condiment) Stir in spinach and continue cooking until excess moisture has evaporated. 

(If I cook the onions in the microwave, I dry the spinach with paper towels) 

In large bowl, combine eggs, cheese, salt & pepper.  Add spinach mixture; 

stir to blend. (I use a whisk). Pour into prepared pan. 

Bake until eggs have set, about 30 minutes.  Let cool for 10 minutes

before serving...if you can wait that long! 

You might also like this Lean & Green 

Taco Bake

​

Easy Cranberry Sauce

This is a very special homemade cranberry sauce.

It only takes a few ingredients...is done in 15 minutes...has orange juice and zest in it, AND...

it uses brown sugar instead of white.  I LOVE that! 

You can use it on pancakes or add it to your muffins. 

 It's superb! 

Do hope you'll try it soon.  Sometimes I just crave cranberry sauce and this is the best ever! 

I reduced the sugar just a tad because I like the tartness of cranberry sauce...

and added a full teaspoon of vanilla...MMMM!

You can go to Sally's Baking Addiction for the original recipe and for 

lots more detailed info.  She's really great at everything she does! 

EASY CRANBERRY SAUCE 

1 - 12 ozs. bag fresh cranberries, rinsed

3/4 c. water

1/4 c. fresh squeezed orange juice 

(about 1/2 a large orange) 

2/3 c. light or dark brown sugar

2 tsp. orange zest

1 tsp. vanilla extract 

(One large orange should give you enough juice...you may even get to 

drink some down yourself before you're done with this recipe!) 

After washing the cranberries, set 1/2 c. aside. These will be added at the end to add some texture. 

In a medium saucepan, over medium heat, add remaining cranberries, water, orange juice and brown sugar. Stir once in a while as the mixture comes to a boil.  Once it does, reduce heat to medium low.  While stirring occasionally, continue to cook until the liquid has reduced and cranberries have burst and thickened, about 10 minutes more. 

Remove from heat; stir in remaining 1/2 c. cranberries, orange zest and vanilla.  Sauce will thicken as it cools. 

It's wonderful served warm or cold, or even room temperature.  Store leftovers in covered dish in the refrigerator for up to 5 days. 

​

The Bryan Times - Nov. 18, 2019 - Thanksgiving menu options

It’s that time of year when we stop and ponder our ‘attitude of gratitude’. People who are grateful are happy people. Learning to be thankful reduces stress and helps you to be less susceptible to illness.

May you and yours enjoy a blessed Thanksgiving feast and season. I wish you sweet love, great relationships, and most of all, thankful hearts.                             

Cranberry Apple Salad

This is a favorite holiday dish.

CRANBERRY APPLE SALAD

2 cans (1# each) whole cranberry sauce

2 c. boiling water

1 lg. (6 ozs.) pkg. strawberry (raspberry or cherry) jello

2 Tb. lemon juice

(Keeps the apples from turning brown)

1/2 tsp. salt, optional

1 c. mayonnaise

2 c. diced apples

1/2 c. chopped nuts 

Place cranberry sauce in saucepan on stove top; melt over medium heat, being sure to stir.  Drain; reserving liquid and berries. Mix together cranberry liquid, boiling water and jello; stir until jello is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Whisk in mayonnaise, beating until smooth. Fold in cranberries, apples and nuts. Pour into 2 qt. mold or dish. Chill overnight.  Yield: 10 - 12 servings

I was so tickled to find this recipe because it tastes just like my mama's!

CROCKPOT BREAD DRESSING (FOR A CROWD)

1/2 c. butter

1/2 c. diced celery

1/2 c. diced onion 

12-13 cups dry bread crumbs

1-1/2 c. chicken (or turkey), optional

3 eggs, beaten

2 cans (10.75 ozs each) cream of chicken soup

2 cans (15 ozs each) chicken broth, divided 

1/2 tsp. each pepper and salt

about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Place clean tea towel over crock to catch moisture; cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving. 

                                                             

                                   Ultimate Creamed Corn (Crockpot)

Oh.my.word delicious! You're welcome. 

SLOW COOKER ULTIMATE CREAMED CORN

2 (16 ozs) bags frozen whole kernel corn

12 ozs. cream cheese, cut into cubes

3/4 c. milk

1/2 c. butter or margarine, melted

2 tsp. sugar (or equivalent in sugar substitute)

1 tsp. salt (or less)

1/4 tsp. pepper

Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray.  Spread corn over bottom. Top with cream cheese cubes, placing them in the middle of the corn so it doesn't burn on the sides.  In small bowl, stir together remaining ingredients; pour over corn and cream cheese.  Cover; cook on high for 2  to 2-1/2 hours. Stir well before serving. Corn will hold on low heat up to 1 hour; stir occasionally.

PARADISE PUMPKIN PIE

1 - 8 ozs. pkg. cream cheese, room temperature

1/4 c. white sugar (or sugar substitute)

1/2 tsp. vanilla extract

1 egg

1 - 9" unbaked pie shell

1-1/4 c. canned pumpkin

1/2 c. white sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 c.  evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar and vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well. Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

This is a terrific soup to use up your leftover turkey.  Sip! Slurp! Gobble! 

TURKEY & WILD RICE SOUP 

1/4 c. butter 

1-1/2 c. carrots, finely chopped 

1/2 c. flour

Cook rice according to package directions. In large pot on stovetop, melt butter, then add carrots, celery and onion. Saute until tender; stir in flour. Whisk in broth and bring to a boil. Stir until thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering a few minutes to allow flavors to blend. Yield: 7 - 8 servings

A very Happy THANKS-LIVING to you all! 

I Chronicles 16:34 - O give thanks unto the Lord; for He is good; His mercy endures forever.