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Sunday December 17 , 2017
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Sausage & Egg Muffins

1 lb. turkey sausage
1 onion, chopped
12 eggs, beaten
2 cups shredded cheese 
1 cup sour cream (or yogurt)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

How to make it:
Brown sausage and onion; drain.
Stir in with rest of ingredients, and mix well.
Spoon into greased muffin cups, filling 2/3 full.
Bake at 350 for 25 minutes, or till knife inserted in center comes out clean. Makes 24!


Chocolate Cake

2 cups white Spelt Flour (can be bought at any heath food store)
2 teaspoons Baking Powder [See Note below] 
2 teaspoons baking soda
4 Eggs 
1 250g jar Apple Sauce
3/4 cold pressed Olive Oil
3/4 cup white sugar
2 cups Almond Meal 
1-1/2 Tablespoons Cocoa 

Baking Powder, corn-free

How to make it:
Combine almond meal with eggs, apple sauce, olive oil, white sugar and cocoa.
Sift dry ingredients together straight into mixture.
Mix thoroughly.
Pour into greased squared cake pan
Cook in center of oven, 325
Bake approximately 45 minutes, until surface appears dry (cook 35 then test with knife)
toothpick comes out clean.
Cool in pan.



Turkey Burgers

1 pound ground turkey
1 egg
1/2 cup chopped onion
2 cloves garlic, minced
1/3 cup ground oats
2 tablespoons chili sauce
2 teaspoons Dijon-style mustard
2 teaspoons white wine Worcestershire sauce
1/4 teaspoons salt
1/8 teaspoon pepper
1 tablespoon olive oil

How to make it:
Mix all ingredients in a blender except oil.
Form mixture into four patties.
Cook patties in oil in medium skillet over medium flame eight minutes or until patties are no longer pink in the center
turn patties halfway through cooking time.
Arrange on serving plate.
Burgers may also be cooked on your natural gas grill. Makes 4 servings.


Guilt Free Guacamole ( Asparagus )

24 fresh asparagus spears, trimmed and halved
1/2 cup salsa (check ingredients)
1 tablespoon cilantro leaf 
2 garlic cloves 
4 scallions, thinly sliced 

How to make it:
In a large pan (preferably non-stick), combine the asparagus with 1/2 cup of water and bring it to a boil. 
Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes. 
Drain and run under cold water to cool and stop the cooking process. 
In a food processor, blitz the asparagus, salsa, cilantro and garlic. 
Add the scallions, and pulse several times until chunky/smooth (as you prefer). 
Transfer to a serving bowl. 
Refrigerate, covered, until chilled, about 1 hour.


Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic

Vegetable oil, for brushing
2 zucchini, sliced lengthwise in 1/4-inch-thick slices
2 yellow squash, sliced lengthwise in 1/4-inch-thick slice
2 red onions, sliced into 14/-inch rounds
Extra-virgin olive oil
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
2 baguettes
1 (16-ounce) container ricotta cheese
1 bunch arugula, washed, dried and stems discarded
Balsamic vinegar, to taste
Brush large grill pan with vegetable oil and heat over medium-high heat.
Before grilling, toss veggies with olive oil, garlic, salt and pepper
Grill vegetables in batches until nicely colored and soft, about 6 to 8 minutes per batch.
Cut bread into 6-inch pieces. Cut pieces lengthwise but don't go all the way through.
Spread a thick layer of ricotta on the bottom half of the bread. Sprinkle with salt.
Toss arugula with olive oil, balsamic vinegar and salt and pepper to taste.
Place dressed arugula on top of ricotta layer
Then add the generous amounts of the different grilled vegetables.


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Womens Recreation