May 11, 2009

Various Recipes (catching up) :)

Potato Brunch Casserole

Serves: 8

Created by The MDM Team, Wednesday, October 24, 2007
You say potato. We say whip up this potato casserole that's divine any time of day. Morning, noon or night, it's sure to satisfy those hungry mouths.

3 tbsp. vegetable oil
1 (2 lb.) bag frozen hash browns
1 onion, chopped
1 green pepper, chopped
1 cup ham, cubed
10 eggs, beaten
1 cup cheddar cheese, shredded
Salt and pepper, to taste

Heat oil in skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9 x 13 in. pan with vegetable oil spray. Spread potato mixture in bottom of pan. Top with ham. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, for 25 minutes at 375 degrees. Remove foil and bake 5 minutes longer.


Mango Cream
1 Serving
If you haven't eaten mango, this is a easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. Or you may be able to buy frozen mango which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.

1 ripe mango
1/2 cup vanilla yogurt

Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the yogurt. Blend until smooth.

Nutritional Information:

Per serving:
121 calories
4 g total fat (2 g sat)
14 mg cholesterol
19 g carbohydrate
4 g protein
2 g fiber
54 mg sodium

-Recipe reprinted with permission of


Classic Omelet

Serves: 6

Created by The MDM Team, Wednesday, October 24, 2007
Wanna know how the West was won? By starting the morning off with this traditional Western omelet. This breakfast truly is all it's cracked up to be.

6 eggs, beaten separately
1 cup of milk
1 tbsp. of butter, melted
1/2 cup ham, bell peppers, onions

Mix milk, yolks, butter, salt and pepper, and add the whites last. Pour into a hot pan, which has been well buttered, and cook quickly on top of oven. When it begins to thicken, put inside the oven and brown. Fold in half and roll and serve hot. Omelets should be served immediately.

Variation: Add 1/2 cup chopped ham, bell peppers, onions to the skillet and saut over high heat in 1/2 tbsp. additional butter, until cooked. Gather these ingredients into the center of the pan with your spatula and spread evenly. Proceed as above, pouring the egg batter over the additions.


Cool Pinto Bean Puree

Serves: 6

Created by The MDM Team, Saturday, October 27, 2007
With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with low-fat tortilla chips or warmed flour tortillas.

2 16-oz. cans pinto beans, drained and rinsed
14- to 16-oz. can stewed or diced tomatoes, un-drained
2 scallions, coarsely chopped
1/4-cup fresh cilantro or parsley leaves
Juice of 1 lemon
1 tsp. chili powder
1 tsp. ground cumin
1 medium green bell pepper, cut into
1-inch pieces
4 ripe plum tomatoes cut into large chunks
1/2 cup pitted black olives
1/4 cup chopped mild green chilies (fresh or canned), optional
1 1/2 cups vegetables stock or water, or as needed

Combine the beans, canned tomatoes, scallions, and cilantro or parsley in a food processor or blender and process until well pureed. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.

Place the green pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1/4-inch pieces).

Stir into the bean puree, then add the chilies if desired. Stir in enough stock or water to achieve a medium-thick consistency. Serve at once or cover and refrigerate until needed.

Additional Tips
No Cooking Needed


Garlic Broth
4 Servings
Garlic is one of my favorite foods. It's an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. The smell of garlic cooking has extremely positive associations for me -- it's comforting and homey. Nor do I have any problem smelling it on other people. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb.

6 cups vegetable stock
1 1/2 tablespoons quality extra-virgin olive oil
1 head garlic, peeled and coarsely chopped
1/2 Turkish bay leaf
1/4 teaspoon dried thyme
Pinch dried sage
Salt to taste

1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.

2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste.

3. Strain. Good as is, or use as a base for soups.

Nutritional Information:

Per serving:
110 calories
6 g total fat (1 g sat)
11 g carbohydrate
5 g protein
0 g fiber
150 mg sodium

-Recipe reprinted with permission of

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