Lori's Valuable Resources —

Recipes

Smashed Potatoes

  • Boil 6 medium potatoes with a pinch of salt for 30 minutes or until tender all the way through.

  • Remove from heat and drain.  You can either peel the potatoes or leave the skin on for added nutrition.

  • Put potatoes in a bowl and use a hand masher.  Mash potatoes but leave them a little bit lumpy.

  • Add 1/4 cup olive oil, 1 tsp garlic powder, 1/8 tsp cayenne pepper or black pepper (I use cayenne as it is easier on the digestive system than black pepper.), 1/2 tsp. sea salt and any other seasonings you desire.  You can adjust amounts to your taste.  

  • My family actually prefers these over mashed potatoes now.  

  • You can also make BLT smashed potatoes by adding chopped tomatoes, leeks and bacon. (If you eat pork.  I do not but my family sure does!)


Porcupines

  • 2 lb. ground turkey

  • 1 TB Worcester Sauce

  • 1 cup uncooked brown rice

  • 1/2 cup chopped onion

  • 1/2 cup chopped green pepper

  • 1/2 cup water

  • 1/4 tsp pepper

  • 1/4 tsp salt

  • 1 - 10 ounce can tomato soup *

  • 1 - 8 oz can tomato sauce*

  • Mix rice, meat, onion, pepper and form into meatballs.  Place meatballs in 9 x 13 baking dish.

 

  • Add sauces and water and be sure all meatballs are totally covered.  Cover dish tightly with foil.

  • Bake at 350 degrees for 1 hour and 15 minutes.

* I substitute these two items with spaghetti sauce either store bought or homemade (which I prefer homemade so no preservatives).

Southern Caviar

  • 1 can black eyed peas

  • 1 can corn, drained

  • 1 onion, chopped

  • 1 jalapeno, diced

  • 1 red pepper, chopped

  • 1 tomato, diced

  • 1 jar chopped pimentos

  • 1 bottle Italian Dressing  (I prefer to make my own dressing so no preservatives.)

  • Drain all canned and jarred veggies into strainer while chopping other vegetables.

  • Put all vegetables in a bowl, cover with dressing and refrigerate.  Serve well chilled with taco chips or use to top salads.

Cabbage/Vegetable Soup

  • 1/2 head cabbage, shredded

  • 6 stalks celery, chopped

  • 3 cups fresh spinach, chopped

  • 1/2 onion, chopped

  • 3 carrots, shredded or chopped

  • Add any other veggies you like too (e.g., broccoli, cauliflower, peppers, green beans, etc.)

  • 2 cups water

  • 6 tomatoes, pureed

  • garlic to taste

  • salt to taste

  • pepper to taste

  • Be sure there is enough liquid to cover all vegetables and simmer on low for 1 - 2 hours until all are tender.  Stir frequently so nothing sticks to the bottom of the pan.

Healthy Hard Salad

  • 1 package coleslaw

  • 1 package broccoli slaw

  • 1 package shredded Brussels sprouts

  • 1/2 onion chopped

  • Mix all in bowl and set aside.

 
Dressing:  

  • 1/4 cup olive oil

  • 1/8 cup vinegar (I use balsamic, red wine or apple cider depending on my mood.)

  • 1/4 cup water

  • salt, pepper, garlic powder and Italian seasoning to taste

  • Mix well and pour over salad.  Toss well and store in fridge for up to 5 days.

Grandma's Refrigerator Pickles

  • 8 cups thinly sliced cucumbers

  • 1 cup celery sliced, optional

  • 1 cup green pepper, cut in strips

  • 1 cup onion, sliced

  • 1 1/2 Tb salt

  • Combine in large bowl and let sit.

In a small pan on stove combine and bring to boil the following:

  • 2 cups Splenda or sugar  (I do not do any sugar or sugar substitutes, so I use 2 droppers full of liquid stevia.)

  • 1 cup vinegar

  • 2 TB celery seed

  • 2 TB mustard seed

  • Once sauce boils, turn off and let cool.  Pour over vegetables, stir and store in refrigerator.

Veggie & Bean Salad

  • 1 can French cut green beans, drained

  • 1 can tiny peas, drained

  • 1 can whole kernel white corn, drained

  • 1 small jar chopped pimentos, drained

  • 1 chopped green pepper

  • 1 chopped onion

  • 1 cup chopped celery

  • salt and pepper to taste

  • Mix in bowl and put aside.


In pan on stove mix and bring to boil:  

  • 1 cup sugar or Splenda (I use 2 droppers full of liquid stevia.)

  • 1 TB water

  • 1/4 cup olive oil

  • 3/4 cup red wine vinegar

  • Bring to boil then remove from heat and let cool.  Pour over vegetables and mix well.  

  • Will keep in the refrigerator in sealed Tupperware.

Marinated Chicken Breasts

  • 4 - 6 boneless chicken breasts, place in container to marinate in

  • In small bowl mix the following:

  • 2 cloves garlic, minced

  • 2 tsp salt

  • 1 tsp ground black pepper

  • 2 tsp curry salt

  • 4 TB soy sauce

  • 1 TB lemon juice

  • 2 tsp grated fresh ginger

  • 1 tsp ground cumin

  • 1 tsp oregano

  • 4 TB olive oil

  • Pour marinade over chicken and let sit over night.  Grill or bake chicken.  

  • AWESOME flavor!!!

Grilled Fries

  • 3 lb potatoes 

  • 1/2 cup olive oil

  • 2 TB chili powder

  • 1 TB kosher salt

  • 2 tsp ground cumin

  • Boil potatoes in large pot until almost tender.  Cut potatoes into long quarters.  Place potatoes on baking sheet and brush all sides with mixture of oil and spices.  

  • Let sit for at least 30 minutes then grill 3  - 4 minutes per side until golden brown.

Keep checking this page as I will be adding more recipes in the future!   😊 

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