Roasted Red Pepper Sauce

yourhomebasedmom.com3 red bell peppers
2-3 Tbsp onion
2 Tbsp minced garlic
1/4 C fresh basil
3 Tbsp olive oil
1- 1 1/2 C half and half
1 tsp cornstarch
1/3 C grated Romano or Parmesan Cheese
2 Tbsp butter
salt and pepper to taste
Preheat broiler.  Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet.  Place under broiler until skin is blackened and softened.  Place in a paper bag an alllow to steam for about 5-10 minutes.
Remove the skin from the peppers and cut into small pieces.
In a frying pan saute the garlic, sliced basil, red peppers and onion in olive oil.  Cook for 10 minutes.
Mix corn starch and half and half together well, no lumps.
Place mixture into blender (be careful it will be hot, leave the lid of blender slightly askew but not enough so that it will spray out)  Mix to desired consistency.  Put mixture back in frying pan and heat to a boil.  Add in half and half to the desired consistency.  Add in cheese and cook until cheese melts.  Stir in butter.  Season to taste with salt and pepper.  Simmer for 5 minutes.  If it thickens too much add some additional half and half.

Turkey Sandwiches

Turkey Sandwiches

by Marci Valentine

Asian Chicken Salad

Asian Chicken Pasta Salad
Katrine Judd as found on nobiggie.com

1 box bowtie (farfalle) pasta
4 chicken breasts cooked & shredded or all the breast meat of one rotisserie chicken
1/4 Cup green onions (sliced & diced into oblivion)
1/2 pack sliced almonds – toasted
1 bag spinach (stems removed)
1 sm. bag peapods
1 can Mandarin Oranges (drained)

The Dressing (double this into two batches)
1/4 Cup Sesame seeds (toasted)
1/3 Cup Soy Sauce
1/3 Cup Red Wind Vinegar
1/3 Cup Veg. Oil *or Sesame Oil is great here too
2 TBS. Sugar
1/2 tsp. S & P

Marinate chicken & pasta in the dressing in the fridge overnight.

Smoked Salmon Pate'

Smoked Salmon Pate'

Meagan Darbous

This recipe comes from the book “The Top 100 Recipes for a Healthy Lunchbox” by Nicole Graimes. I know a lot of kids don’t like fish of any kind, including my son, but he will actually eat this and enjoys it because it’s in a creamy dip. If you can get your kids to eat it, it’s a good way for them to get some of their recommended Omega 3’s.

6oz. Smoked salmon pieces
Juice of ½ lemon, or to taste
¼ pound low-fat cream cheese
½ tsp. paprika
Freshly ground black pepper

1. Put the salmon, lemon juice, cream cheese, and paprika into a blender or food processor. Process until smooth and creamy. Season with pepper to taste.
2. Transfer to a bowl, cover, and put in the refrigerator.
3. Serve with healthy wheat or oat crackers.

Fresh Fruit Pie

Fresh Fruit Pie
By Brooke Nilsson
I usually use Peaches, strawberries, and blueberries (Combined or solo)

1 cup water
1 cup sugar
1/4 cup corn starch
1/2 tsp. salt

Combine all ingredients. Cook on stove, stirring constantly until mixture thickens and turns clear. Add 1/4 cup Jello of the same fruit flavor you are using. (Add 1/8 more jello for an even firmer pie). I like to add lemon juice, about 1 Tablespoon, sometimes for a more tart taste. Pour over fresh fruit in a baked piecrust. Refrigerate. Top with whipped cream! by

ham and cheese sandwiches (aka funeral sandwiches)

Summer Miller
1 package of rolls (my favorite are the rolls at Costco)
1/2-1 lb. shaved ham (or leftover spiral cut ham)
Swiss cheese, thinly sliced (I like Havarti cheese a bit more)
1/2 c. butter, melted
3 T. worcheshire sauce
2 T. mustard
2 T. brown sugar
dash of onion powder
poppy seeds


Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the other ingredients over each one roll. Sprinkle with poppy seeds. Cover tightly with foil and place them in the fridge anywhere from 4-18 hours.


Preheat the oven to 350 degrees. Bake for 15 minutes, or until cheese is melted and bun tops are a bit golden.

Thai Chicken Salad Wraps

Thai Chicken Salad Wraps
by Trish Slussar
(inspired by recipes given to me by Terrah Anderson and various other sources)
For 4 wraps you will need:
4 tortillas

To make salad:
2 cups cooked, shredded chicken
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
3 Tablespoons chopped cilantro
1 Tablespoon chopped basil

Toss the above ingredients all together in a large bowl.

To make dressing:
1 Tablespoon lime juice
zest of 1 lime
1/4 cup peanut butter
1 Tablespoon soy sauce
1 Tablespoon hoisin sauce
1 Tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon sugar
hot sauce to taste

Place dressing ingredients in a blender or food processor and process until smooth. Taste and adjust as needed. Too tart? Add a little more sugar. Not spicy enough? Add some more hot sauce.

Pour 2/3 of the dressing over the chicken and veggie mixture, stir well.

Whisk about 1/2 cup of chicken broth into the remaining dressing to make a sauce for dipping.

Divide the chicken salad equally on 4 tortillas or wraps.
(I used Santa Fe Tortilla Company whole grain tortillas from Sam's Club)

Fold the ends up and then roll the salad into the tortilla, burrito style.
Cut in half on an angle.
Enjoy!

School Lunch Peanut Butter Bars

"These were my very favorite growing up. My sister searched until she found the recipe. When I think of lunch in elementary school-- I think of these bars! Yum!" Kerstin Anderson

School Lunch Peanut Butter Bars

Cream together the following:
1/2 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1/2 tsp. vanilla
3 eggs
3/4 cup peanut butter (I used a 100% natural peanut butter, it worked just fine)

Add the mixed remaining ingredients:
1 1/2 cup flour
1 1/2 cup quick oatmeal
3/4 tsp soda
1/3 tsp salt

Bake at 350 degrees for 20-25 minutes. Do not overcook. Cool. Spread thin layer of peanut butter when still warm. Top with chocolate frosting. This was made in a jellyroll pan when I had it. It can also be made in a 9x13 pan.

Chocolate frosting:
4 Tbsp. cocoa
1 cube margarine (I used butter)
6 Tbsp milk

Bring to a boil. Add:
4 cups powdered sugar
4 tsp vanilla
1 cup walnuts (which I omitted)

Mix together thoroughly, then pour over Peanut Butter Bars while they are still warm, but not hot.

**Unless you are REALLY hungry, I recommended cutting it into bite-size/bar-size pieces.

Cobb Salad in a Cone

Kim Hamilton

Here is my idea anyway... for Cobb Salad Cones (or any sandwich filling inside an ice cream cone- just pack the filling and the cone separately, and they can scoop it in and eat! FUN!) This could be really good with Nutella and fruit, fruit salad, tuna, PB&J mixed with cereal, almost anything you could think up! Savory items will probably go best with the wafer cones, but you could use sugar cones for the sweeter fillings too!

Cobb Salad Wrap Filling (courtesy of About.com)

You can use other vegetables in this easy no cook sandwich wrap recipe. Try sliced red or green peppers or thinly sliced summer squash. You can make the filling ahead of time and store it in the fridge until you're ready to make the sandwiches.

Prep Time: 35 minutes
Total Time: 35 minutes

Ingredients:

2 cups cubed cooked chicken
1/3 cup chopped green onion
1 tomato, seeded and chopped
1 avocado, peeled and chopped
1/3 cup red wine vinaigrette salad dressing
1 Tbsp. Dijon mustard
6 (10") flour tortillas
1-1/2 cups shredded fresh spinach
1 cup crumbled blue cheese

Preparation:
Combine chicken, green onion, tomato and avocado in medium bowl and gently mix. In small bowl, combine salad dressing and dijon mustard and whisk to blend. Add to chicken mixture and stir to coat.

When ready to serve, spoon chicken mixture into each tortilla. Top with spinach and blue cheese. Fold up bottom edge and fold in sides, and serve. 6 servings

Butternet Squash Soup

Butternut Squash Soup

Cyndie Call

Prep Time: 25 Min
Cook Time: 35 Min


Ingredients
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
Directions
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

* My butternut squash was small so I added a whole bag of carrots (peeled and sliced).
Also I think 2 pkg of cream cheese is too much! I only put in 1/2 pkg and think it is plenty. Start out with that and see if you want more.