Rice pilaf

2 tbsp. butter, butter or oil

1/2 c. celery, chopped

1 med. onion, chopped

1/2 c. fresh mushrooms, sliced (optional)

1/2 c. chopped green pepper

1 c. brown or long grain rice

1/4 tsp. oregano

1/2 tsp. salt  (optional)

1/4 tsp. pepper

2 c. beef or chicken broth ( I used sodium free chicken)

2 tbsp. chopped parsley

Paprika

Melt butter in large skillet; add vegetables and grain. Stir constantly until vegetables are tender and grain is golden. Add seasonings and broth. Cover and bring to boil. Reduce heat and simmer 30 to 40 minutes. Garnish with parsley and paprika. 

Refrigerator Muffins

Delicious Refrigerator Muffins

Pour 1 1/2 cups of boiling water over 2 cups of crushed shredded wheat (6 biscuits) and 2 cups All Bran broken up or Bran Buds cereal. Set aside and cool. Do not stir. (I mix them up before adding the water)

Cream: 1 cup of canola oil and 3 cups sugar (I use dark brown and  white.)

Add and mix in: 4 eggs, 2 cups old fashioned oatmeal, 1 qt buttermilk (Powdered buttermilk works well and you can keep it on hand for other times and uses)

Then add: 5 cups a.p. flour, 1 Tbsp salt 0r less, 5 tsp soda, 2 Tbsp. cinnamon. 

Add the cooled cereal mixture and stir only until blended. I mix mine with the mixer as it is easier for me. You will need a very large bowl as it makes a lot. 

For variety add: dates, raisins, nuts, coconut, chocolate chips, cranberries, finely diced apple, mashed banana, blueberries. Lots of possibilites as to what you can add. 

Bake fresh as needed at 400* for 15-20 minutes for large or 10-12 for mini muffins in greased muffin tins. Use a tooth pick to check for doneness.

This will keep for a month in the refrigerator.  An ice cream pail will work well.

***** I cut the recipe in half. This recipe is from a friend who comes from a line of great cooks. :)

Low Sodium Alfredo Sauce

1 cup milk or fat free, half and half

3 tablespoons unsalted butter

2 -3 garlic cloves, finely diced

2 tablespoons flour

1/2 cup grated low-sodium parmesan cheese

1/2 teaspoon dried basil or 1/2 teaspoon dill (optional)

1/4 teaspoon white pepper

Directions:

 In a saucepan with a heavy bottom, sautee diced garlic in the butter over med high heat, 2 or 3 minutes. Add the flour and stir until the mixture is smooth. Add the milk slowly and stir constantly to prevent burning. Turn down heat to low and heat until the sauce is thick enough, usually about 3 -5 minutes. Add remaining ingredients and stir until well mixed. Remove from heat and serve on fettecini noodles.

Options:

Mushrooms, cooked carrots, celery or other veggies may be added with the spices, if desired. I add chicken, shrimp or turkey too. Mmmmm.

Servings Per Recipe: 2

Amount Per Serving 

Daily ValueCalories 329.4 

Calories from Fat 210

Total Fat 23.3g

Saturated Fat 14.7 g

Cholesterol 65.8 mg

Sodium 79.7 mg

Peach Bread

Peach Bread

2 1/2 cups all purpose flour

1 cup sugar

1 T baking powder

1/2 tsp salt

1/4 tsp nutmeg

1 1/2 cup finely chopped fresh peaches

1 T lemon juice

1/3 cup canola oil 

1/3 cup milk

1 tsp vanilla extract

2 eggs

1/3 cup chopped pecans (Optional) ( I did not use)

1. Preheat oven to 350 degrees and grease a loaf pan.

2. Combine the dry ingredients in a large bowl. In a small bowl, combine the peaches and lemon juice. Pour the oil, milk, vanilla, and eggs into a two-cup measuring cup.

3. Add the oil-milk mixture to the dry ingredients and stir gently until just combined. Fold in the peaches and pecans, and then pour into the loaf pan.

4. Bake 55-60 minutes until a tester comes out clean.

***If you find the dough to be too thick add a touch more milk. I am not a fan of nutmeg so next time I will add a lot less or leave it out and add cinnamon.