Yogurt Cake

Yogurt Cake {Pierina Stutz}

Cake
1 White Cake Mix
2 Low Fat {Berry Flavored} Yogurts
4 Egg Whites {Approximately}

Follow Cake Mix instructions.
Substitute Oil for Yogurts.
Substitute Egg Whites for Whole Eggs.

Icing
1 Tub Cool Whip
2 Low Fat {Berry Flavored} Yogurts

Whip together. Top on cooled cake.

Cafe Rio Sweet Pork Salad

Cafe Rio Sweet Pork Salad {Six Sisters'}

Flour Tortillas
White Rice
Seasoned Black Beans
Sweet Pork**
Romaine Lettuce
Pico de Gallo
Guacamole
Sour Cream
Cheese
Cilantro Ranch Dressing**


Cilantro Ranch Dressing
1 Packet TRADITIONAL Hidden Valley Ranch Mix
1 c. Mayonnaise
1 c. Buttermilk {can sub: 1 c. regular milk + 1 tsp vinegar}
 2 Tomatillos, husked & diced
1/2 bunch Cilantro
1 clove of Garlic
1 Lime
1 Jalapeno

Mix together in a blender

Sweet Pork
3 lbs. Pork Roast
16 oz. Chunky Salsa
1 Can of Dr. Pepper/Coke
2 c. Brown Sugar

Put pork in slow cooker and fill halfway with water. Cook 4 hours on high. Drain water, cut pork in thirds, mix together sauce and pour on top. Cook 4 more hours on low. Drain liquid and shred meat. Save a little liquid and mix it in with the pork.

Grandma Ivers Clam Chowder

Grandma Ivers Clam Chowder

2 med. onions, chopped
2 T. butter
1 1/4 C. chicken broth
2 C. potatoes, peeled and diced
1 bay leaf
1/4 tsp. salt
2 (7 oz.) cans minced clams
1 (16oz.) can whole corn
2 c. whole milk
salt and pepper to taste

Sauté onions in butter till soft, but not brown. Add chicken broth, potatoes, bay leaf, salt and clams. Cook covered for 15-20 minutes, or until potatoes are tender. Add corn and milk, heat through. Serves 6-8. Serve with Oyster Crackers or crusty french bread.

Some helps from Lee Ann: I usually use half whipping cream and half whole milk. Helps it thicken up better. We like the clam flavor, I do not drain the clams. I am not much of a dicer either, I just give the potatoes a good rough chop. Yum!

Lemon Fusilli with Spinach

Lemon Fusilli with Spinach {Lindsey Eberhart} 

1 tablespoon good olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream

2 lemons

Kosher salt and freshly ground black pepper

1 pound dried fusilli pasta (or rotini)

1/2 pound baby arugula (or spinach or a mix of the two- arugula is a bit more bitter but adds a nice bite)

1/2 cup freshly grated Parmesan

1 pint grape or cherry tomatoes, halved (I like more- like a pint and a half or two!)

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, and tomatoes. Toss well, season to taste, and serve hot.

Serve with steamed broccoli, grilled asparagus, whatever yummy veggie. 

If we are feeling like adding more carbs, a nice crusty bread works too. 

It's delicious!  This makes enough for 8 adults. Leftovers are fought over. Enjoy!!!!

Black Bean Taco Soup

Black Bean Taco Soup {Six Sisters' Stuff}

Ingredients:

1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.