Pineapple-Carrot Gelatin Salad

Cool, easy, and refreshing; what could be a tastier addition to the dinner menu? And, children usually love gelatin. So, if you have children or grandchildren, this recipe might be a helpful way to get a little more of the good stuff, like pineapple and carrots, down them. Blessings...

Recipe:

1 pkg. (3 oz.) orange gelatin
1 cup boiling water
Scant 1 cup pineapple juice
1 tbsp. fresh lemon juice
1/2 cup crushed, drained pineapple
1/2 cup finely shredded carrot, about 1 medium carrot

1. Dissolve gelatin in boiling water in a 5" x 9" loaf pan.
2. Add pineapple and lemon juice; stir. Refrigerate until partially set, 45 minutes to 1 hour.
3. Stir in crushed pineapple and carrots.
4. Chill until firm, about another hour.

Yield: 8 servings
67 calories per serving
less than 1 gm. fiber

Tip: One 20-oz. can crushed pineapple, drained, will yield enough juice for this recipe. The remaining pineapple can be used up in a variety of ways, such as a carrot salad, or coleslaw.

Easy Cream of Vegetable Soup

This very easy recipe was created using frozen vegetables when there was no fresh broccoli to make the Cream of Broccoli Soup posted on 4/19/2013. I've updated the recipe making the soup more flavorful without added calories, yet, it is mild enough to be kid-friendly. Blessings...

Recipe:

1 tbsp. olive oil
2 tbsp. chopped green onion
2 tbsp. chopped yellow onion
2 cans (14.5 oz. each) chicken broth (3-1/2 cups)
1 cup peeled, diced potato
2 12-oz. pkgs. broccoli, cauliflower and carrots, thawed (3 cups)
2 cups 1% milk
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. savory
1/8 tsp. Tabasco sauce
1/4 tsp. ground nutmeg

1. Warm olive oil over low heat in a large saucepan; add onion and saute until soft, but not brown, about 5 minutes.
2. Add broth, potato, thawed vegetables, salt, pepper and savory. Heat to boiling. Lower heat; cover and simmer for about 8 minutes or until vegetables are very tender. Set pot aside and allow mixture to cool for 30 minutes. Cooling the mixture makes pureeing simpler.
3. Puree vegetable-broth mixture in small batches in a blender until smooth; return to a soup pot.
4. Add milk, Tabasco sauce and nutmeg. Heat over medium-low flame, don't boil, and adjust seasoning if needed.

Yield: 8 cups
84 calories per cup
2 gms. fiber

Red Lobster's Cheddar Biscuits, posted on 9/26/2013, would be wonderful alongside this soup.

Copper Pennies or Marinated Carrot Salad

This simple recipe for marinated carrots is great for summer and dining outside. The dressing is oil and vinegar based, not mayonnaise based, making it safe at room temperature for long periods of time. The dressing is sweet and sour, not strong at all, making it kid-friendly if the children in the family like carrots. This recipe is another that comes from the church cookbook where we worshiped when we lived in Aptos, California. Some of the best cooks in the world attended this church and contributed to this dearly loved cookbook that is full of memories of long ago. Blessings...

Recipe:

2 lbs. carrots, pared and sliced thin
1 green pepper, diced
1 bunch green onions, chopped
1 cup sugar
1 can tomato soup
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 cup salad oil (I use canola)
3/4 cup apple cider vinegar

1. Cook carrots just until crisp-tender. Cool.
2. Place vegetables in a bowl.
3. Simmer soup, sugar, and remaining ingredients in a saucepan until thoroughly blended. Pour over vegetables. Cover and chill.
4. Keeps indefinitely in the refrigerator in a tightly-covered container. Also freezes well.

The main dish salad is Tuna Macaroni Salad posted on 5/27/2014 and Greek Tomato and Cucumber Salad, posted on 5/29/2014, is served alongside with the Copper Pennies.

Gingered Cranberry-Carrot Slaw

This recipe uses some very interesting and simple ingredients to make for a very bright tasting, no-fat carrot salad. Carrot salad is usually made with crushed pineapple, but in this recipe the pineapple flavor comes from juice. The dressing is liquid rather than thick because there is no fat, so serve the salad with a slotted spoon to remove excess dressing. This delicious recipe is a reader contribution in a Taste of Home Cookbook.  Blessings...

Recipe:

1/2 cup unsweetened pineapple juice
2 tbsps. honey
1 tbsp. fresh lemon juice
1 tsp. cider vinegar
1 to 2 tbsp. minced fresh ginger root (see note)
3 cups shredded carrots, large shreds
1/2 cup dried cranberries

1. In a large bowl, whisk the juices, honey, vinegar and ginger together until smooth.
2. Add the carrots and cranberries; toss to coat. Cover and refrigerate slaw until serving time.

Yield: 4 servings
Note: I use 1/8 tsp. powdered ginger for us. The amount of fresh ginger called for in the recipe is very strong, so taste as you go.

3/4 cup equals 133 calories
3 gms. fiber

Honey-Sweetened Carrots for the Easter Table

This recipe for cooked carrots is different from any I had ever made for my family, or that my mom made for our family when I was growing up, so a few years ago when I came across it in a Taste of Home cookbook, I gave it a try. The carrots are cooked until tender in a very subtle but, flavorful spicy honey-lemon mixture; perfect for spring and the Easter table. This dish would have been kid-friendly at our table when our son was growing up because he liked carrots, so if your kids do as well, you might give this simple recipe a try soon. Blessings...

Recipe:

1-1/2 cups water
2 lbs. carrots, peeled and sliced 1/2-inch thick
2 cinnamon sticks (3-inches)
1 tsp. ground cumin
1 tsp. ground ginger
6 tbsps. honey
4 tsps. fresh lemon juice

1. Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer 10 minutes.
2. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender.

Yield: 6-8 servings
One 1/2-cup serving equals 78 calories
Note: The recipe can easily be cut in half with good results.

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Vegetable Casserole

I haven't posted for about two months due to my father's death. With spring and Easter coming, and new beginnings, this seemed a good time to get going again.

This casserole is good and very easy, and if you love French's French fried onions as much as we do, give this dish a try! Blessings...

Recipe:

1 can (10-3/4 oz.) 98% fat-free Cream of Mushroom Soup
1/3 cup lite sour cream
a few grinds black pepper
1 (16 oz.) bag frozen vegetable combination (broccoli, cauliflower and carrots), thawed
1 can (2.8 oz.) French's French fried onions (1-1/3 cups)
1/2 cup shredded medium Cheddar cheese

1. Stir soup, sour cream, and black pepper together in a 2-qt. casserole. Add vegetables, 2/3 cup onions and 1/4 cup cheese; stir to combine. Cover.
2. Bake in a 350 degree oven for 40 minutes or until vegetables are tender. Stir.
3. Top with remaining onions and cheese. Bake uncovered for 5 minutes more.

Yield: 4 - 6 servings