Friday, February 20, 2009

Roasted Potatoes with Rosemary

4 pounds small variety potatoes, whole or cut in half
1/3 C crisco olive oil
3-4 gloves garlic, chopped
1 C onion
2 TBL chooped rosemary
Salt and pepper to taste

Heat oven to 425.
Place potatoes, oil, garlic, onion, rosemary and salt and pepper in large baking pan.
Toss well to mix ingredients.
Bake 40 to 45 minutes, stirring occasionally and gently until the potatoes are cooked and lightly brown.

Thursday, February 19, 2009

Hearty Fiesta Bean Soup

1 (15 oz) can chicken broth
1 (16 oz) can fat-free refried beans
1 (15 oz) can black beans, drained and rinsed
1 (15.25 oz) can corn, drained and rinsed
1 (10 oz) can diced tomatoes & chilies
Put the broth and refried beans into a soup pot and heat, while whisking together, until the beans have incorporated fully into the broth. Add the rest of the ingredients and heat, while stirring until the soup is boiling.
Serve with cilantro, cheese, sour cream and corn chips.

Wednesday, February 18, 2009


Yummy and super easy!

2/3 c margarine
4 c oatmeal
1 c brown sugar
1/2 c light corn syrup
2 tsp vanilla
1 c chocolate chips
2/3 c peanut butter

Melt margarine. Add oatmeal, brown sugar, corn syrup, and vanilla. Spread in buttered 9x13 inch pan. Bake 350* for 12 minutes. Cool. In double broiler, mix chocolate chips and peanut butter. Melt. Spread on cooked oatmeal mixture and cool.

{ Almond-Craisn Spinach Salad }

I am always looking for a new and healthy salad, I found this on my cousins blog and thought it sounded GREAT. I haven't tried it yet but I intend to tonight for dinner, I thought that I would post it and let you all try it too.

Toss the following:
2-3 Cups of Spinach (de-stemmed)
1/8 Cup sliced Almonds
1/8 Cup Craisins
1/2 Cup Matchstick Carrots
2 TBSP. Light Raspberry Vinaigrette