What You Need:

1/2 C of pearl barley
1 C vegetable broth
2 C feta cheese, crumbled
5 garlic cloves, minced
1/2 C roasted red peppers packed in oil
1 red bell pepper, cored, seeded and cut in strips
1 T of lemon juice
4 Portobello mushrooms, sliced thin
3 C of spinach, roughly chopped

How to Make It:

Preheat oven to 450 degrees.
Spray the inside of a cast iron Dutch oven with a non stick cooking spray.
Place the barley into the bottom of the pan.
Pour the vegetable broth over the barley and spread the barley out into an even layer.
Scatter the cheese and garlic over the barley.
Layer the roasted peppers and the bell pepper strips into the pan.
Drizzle the lemon juice over the peppers.
Spread the mushrooms over the top of the peppers.
Stuff as much spinach into the pan as you can fit and still have a tight fitting lid.
Bake 45 minutes or until the barley is tender.

Makes 4 servings

The sweet addition of both roasted and fresh peppers along with the salty feta cheese makes for a scrumptious side dish. Serve this dish with white fish, seafood or chicken.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 461; Fat 25g; Carbohydrates 36g; Cholesterol 80 mg; Sodium 143 mg; Protein 35g;
Fiber 6g

1 (3 oz.) pkg. vanilla instant pudding and pie filling
2 C of cold milk
1 (16 oz.) pkg. frozen banana breakfast quick bread loaf, thawed and cubed
2 (20 oz.) cans of cherry pie filling
1 (8 oz.) container of whipped topping, thawed

Prepare the vanilla pudding as directed on the box using the cold milk.

Place half of the bread cubes into a large glass bowl. Cover with a layer of cherry pie filling, a layer of pudding, then whipped topping. Add a second layer in the same order.
Cover and refrigerate for no longer than 24 hours. Makes 8 servings.

Note: Sliced bananas may also be added in each layer.

Many parents wish they could give their kids a hot breakfast, but often feel like they don’t have enough time due to the quick paced lives most of us lead these days, so our kids reach for a cereal bar or a bowl of sugary cereal, or even go without. But with a little planning ahead and using ingredients you probably already have on hand, you can create these hot breakfasts that you and your children can eat on the way to school and work. Read more »

Here are two delicious fruit drinks for the whole family to enjoy – banana and orange smoothie, and a fruit slush. Read more »

Ingredients:
1 lb fettuccine
4 tbsp unsalted butter
6 oz prosciutto, cut into julienne strips
2 tbsp all-purpose flour
2 cups whipping cream
1 cup cooked peas
12 tbsp freshly grated Parmesan
2 tbsp fresh chives, snipped
1 tbsp flat-leaf parley, chopped
1 tsp freshly ground pepper

Instructions:
Cook pasta according to package instruction and drain.

In a heavy saucepan, melt the butter and add the prosciutto. Sauté on low heat for one minute. Then stir in the flour and cook for a further 3 minutes. Gradually add the whipping cream, while constantly stirring with a wire whisk. Continue cooking for a further 5 to 6 minutes or until the sauce begins to thicken.

Add the peas, Parmesan, pepper, chives and parsley. Bring to a simmer until heated through. Toss with the cooked fettuccini and serve immediately.  Serves 4.

By Monica Resinger

http://homemakersjournal.com

This dish was a very nice change to what we normally eat. I served it with
fresh pineapple chunks, dinner rolls and caramelized onions & bell peppers.

1.5 lbs. Pork Sirloin cut into 1″ cubes

2 medium Sweet Potatoes, cooked and cut-upÂ

2 tsp. Olive or Vegetable Oil

1 Garlic Clove, minced

Seasoning Salt

Fry the pork cubes over medium high heat in the oil until browned, then season
with seasoning salt to taste. Turn the heat to medium, add the sweet potato and
garlic and cook until pork is done, adding more seasoning salt if desired.
Serves 4-6

Monica is the founder Homemaker’s Journal E-publications, the growing home of
many fun and informative home and garden e-books, tip sheets, articles and more!
http://homemakersjournal.com/

Get a FREE Slowcooker Recipe E-book when you subscribe to Monica’s FREE e-zine
for homemakers! To subscribe and receive instructions for picking up your FREE
e-book, just send a blank e-mail to:20
HomemakersJournal-subscribe@yahoogroups.com

Ingredients:
¼ lb angel hair pasta
2 tbsp butter
2 tbsp olive oil
10 medium shrimp, cleaned
2 garlic cloves, minced
Pinch of salt and pepper
1 ½ tbsp freshly chopped parsley
1/8 cup Parmesan cheese

Instructions:
Cook angel hair pasta according to package directions and drain.

In the meantime, in a skillet, heat olive oil and butter over medium heat. Add garlic and sauté until golden brown. Remove garlic from skillet and discard. Add shrimp, salt, pepper and parsley to oil and cook until shrimp turn pink. Remove skillet from heat.

Toss with spaghetti and add parmesan and remaining parsley.

Serve immediately with garlic bread and a tossed salad.  Serves 2.

Ingredients:
4lb boneless pork roast
1 cup cranberries, finely chopped
1 tsp grated orange peel
¼ cup honey
Salt and pepper to taste
Pinch of ground cloves
Pinch of ground nutmeg

Instructions:
Gently rub salt and pepper onto the pork roast, then place in the slow cooker.

In a bowl, thoroughly combine the rest of the ingredients and pour over the top of the pork roast. Cover and cook on low heat for about 8 to 10 hours.

Enjoy with a variety of steamed vegetables.

Stew: Not Just another Hearty Soup (Recipe after the article)

When it comes to warming up, not only our bodies but our kitchens, stews are at the top of the list. Just the smell of a simmering stew spells comfort and warmth. Soups can also give us this warm feeling, but be not confused – soups and stews are very different. Both are generally cooked on top of the stove or in a crock pot and both can contain meat and vegetables, but their liquid bases are different in many ways. Read more »

Nutritious Red Rice Salad

Ingredients:
1 cup basmati rice
6 radishes, halved and sliced
½ cup red pepper, diced
½ cup red onion, diced
2 cooked beets, sliced (about 1 ½ cups)
¼ cup fresh chives, snipped
2 tbsp fresh dill, chopped

Dressing:
¼ cup white wine vinegar
2 tbsp prepared horseradish
1 tbsp whole-grain mustard
1 tsp salt
1 tsp sugar
Black pepper to taste
½ cup olive oil

Instructions:
Cook basmati rice according to package instructions. You should have about 3 cups of cooked rice. Allow rice to cool.

In a large serving bowl, combine rice, pepper, onion, beets, radishes, chives and dill.

In a separate small bowl, whisk together vinegar, horseradish, mustard, sugar, salt and pepper. Add the olive oil gradually and whisk until the dressing has a smooth texture.

Pour the dressing over the rice and combine well. Cover and chill for a few hours.

What You Need:

1/2 C of pine nuts
4 C of tubular pasta
1 1/3 C of water
1 t of olive oil
1/2 red onion, sliced
8 oz. soft goat cheese
1/2 C oil packed sun dried tomatoes, chopped
1/2 t of red pepper flakes
1 t basil
6 T of balsamic vinegar
10 mushrooms, sliced
10 kale leaves, stemmed and chop roughly

How to Make It:

Allow the oven to preheat to 450 degrees and spray the inside and lid of a cast iron Dutch oven with a non stick cooking spray.
Spread the pine nuts in an even layer on a cookie sheet.
While the oven is preheating place the pine nuts in the oven and toast for 3 minutes or until golden, stirring a couple of time for even toasting.
Remove the pine nuts and set aside to cool slightly.
Dump the pasta into the bottom of the prepared Dutch oven.
Pour the water over the pasta and stir to make an even layer.
Scatter the onion slices over the pasta then add the cheese.
Spread the tomatoes over the top and sprinkle evenly with the red pepper flakes and basil.
Pour the vinegar into the pan.
Add in the mushrooms and pine nuts.
Fill the pan with as much of the kale as you can fit in and still have a tight fitting lid.
Bake 45 minutes or until the pasta is tender.

Makes 4 servings

This is a tasty pasta side dish that can be added to any meal.  Want to make it the main course? Add strips of prosciutto or salami to the pan before adding the tomatoes.

Preparation Time:  approximately 10 minutes
Baking Time:  approximately 45 minutes
Total Time:  approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 476; Fat 19g; Carbohydrates 61g; Cholesterol 10 mg; Sodium 299 mg; Protein 18g; Fiber 5g

Ingredients:
3 medium carrots, chopped
1 large parsnip, chopped
1 large potato, chopped
1 large turnip, chopped
1 onion, chopped
2 tbsp sunflower oil
2 tbsp butter
6 cups water
1 ¼ cups milk
1 piece fresh root ginger, peeled and grated
Salt and ground black pepper
3 tbsp natural yogurt
2 tbsp fresh dill, finely chopped
Splash of lemon juice

Instructions:

Place the chopped vegetables, carrots, onion, potato, parsnip and turnip, into a large saucepan with the sunflower oil and butter. Sauté for a few minutes, then cover and sweat the vegetables for about 15 minutes on very low heat. Shake the pan occasionally to prevent the vegetables from sticking to the pan.

Pour in the water and bring to a boil. Season with salt and pepper. Cover again and simmer for about 20 minutes or until all the vegetables are tender. Strain the vegetables, but reserve the liquid. Place the vegetables and ginger into a food processor or blender and purée until smooth. Return the mixture to the saucepan, add the milk and stir constantly while reheating the soup on a low heat. Take off the heat and season well. Stir in the yogurt, lemon juice and dill.

If the soup needs reheating, don’t allow it to boil as the soup might curdle.

Serve immediately with nice crusty bread.  Serves 6.

Ingredients:

1 ½ cups oatmeal
¼ cup almonds, slivered
2 tbsp maple sugar
2 tbsp maple syrup
1 dash salt
3 cups milk
Dash of ground cinnamon

Instructions:

Preheat oven to 350ºF.

Grease an 8” square baking dish and add oatmeal, almonds, maple sugar, maple syrup and salt. Add milk and mix well. Cook in a preheated oven for about 40 minutes or until milk has been absorbed and the oatmeal is soft. Sprinkle with cinnamon and serve immediately.  (Serves 4 – 6)