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We would love to share your favorite recipe! If you have a good one, please email us. We'll give it a try and include the ones we can right here.

• David's Fresno Peal Soup
• Ginger’s Breakfast in A Cup
• Aunt Marti’s Not-so-Stuffed Cabbage
• Sheryl ’s Eat-the-Whole-Pot Chili
• “Pop’s” Garlic Grilled Salmon
• Sheryl’s Classic Mango Salsa
• Jill’s Peanut Butter Oatmeal Cookies
• Marty’s Bean and Chicken Salad
• “Grandma’s” Fish Chowder
• Debbie’s Bulgur and Chickpea Salad

David's Fresno Peal Soup

2 Tablespoons butter	2 or 3 shallots finely chopped
3 cups fresh peas (shelled) or thawed frozen peas	3-4 tablespoons whipping cream (optional) Whole or Fat Free Milk will work and is less “creamy”
Salt and Pepper to taste	Croutons for garnish

Melt butter in heavy saucepan. Add shallots and cook for 3 minutes over moderate heat, stirring occasionally. Add 2 cups water, peas-season with salt and pepper. Cover and simmer for 10-12 minutes for frozen pea or up to 20 minutes for larger, fresh peas. When the peas are tender, transfer to food processor or blender using only a little of the cooking liquid to create a smooth, desirable consistency. If using cream/milk, transfer to empty saucepan, stir in cream/milk and heat through without boiling. Garnish with Croutons. Serves 2-3.

Ginger’s Breakfast in A Cup

4 oz reduced-fat loose breakfast sausage	¼ cup chopped green bell pepper
¼ cup chopped onion	1 cup liquid egg substitute or 4 eggs
1 large egg	1 can (4 oz) sliced mushrooms, drained
½ cup (2 oz) shredded reduced-fat Cheddar cheese

Preheat oven to 350ºF. Coat a 6 cup muffin pan with nonstick spray. In a nonstick skillet, over medium heat, brown sausage, peppers and onions, about 5 minutes. Spoon mixture into a bowl and cool a little. Stir in egg substitutes or eggs, egg, and mushrooms. Spoon mixture evenly into muffin pan. Top with cheese. Bake 20 minutes or until egg is set. Serves 6.

Aunt Marti’s Not-so-Stuffed Cabbage

1 tablespoon olive oil	1 onion, chopped
1 carrot, chopped	1 green bell pepper, large diced
1 garlic clove, minced	1 small head cabbage, cut in 1” pieces
1 tomato, large diced	1 potato, chopped
½ cup spicy vegetable juice	1 teaspoon salt
4 cups cooked rice	½ cup parsley, chopped

Heat oil in large saucepan over medium heat. Add onion, carrot, pepper, and garlic. Cook 10 minutes. Add cabbage, tomato, potato, vegetable juice and salt. Heat to boil. Reduce heat, simmer 20 minutes until cabbage is tender. Serve on top of rice. Garnish with parsley. Serves 4.

Sheryl's Eat-the-Whole-Pot Chili

1 Pound Ground Turkey or extra lean ground beef	1 Large yellow onion, diced
1 Large green bell pepper, diced	1 Can Black Beans, rinsed and drained
2 Cans (28 oz) whole peeled tomatoes	1 package Frenches Chillo Seasoning

Brown meat with onions and bell peppers. Drain well. Add seasoning packet to meat mixture. Toss until well coated. Transfer meat mixture to soup kettle or crockpot, add drained, rinsed beans and tomatoes with liquid. Simmer until done and flavors are well blended. Makes 6 servings.

“Pop’s” Garlic Grilled Salmon

2 Tablespoons Red Wine Vinegar	2 Tablespoons Fresh Basil, finely chopped
1 Tablespoon Olive Oil	2 Garlic Cloves, minced

In a large baking dish, combine vinegar, basil, oil, and garlic. Add salmon and turn to coat. Cover and refrigerate at least 45 minutes or up to 2 hours. Coat a grill rack with nonstick spray. Preheat the grill. Grill salmon 10 minutes per inch of thickness, turning halfway through cooking time (or 4-5 minutes on counter top quick grill). Serve with fresh fruit slices and green vegetable (anything in the pantry or freezer will work!). Makes 4 servings.

Sheryl’s Classic Mango Salsa

2 ripe mangoes, peeled, pitted, and coarsely chopped	1 small red bell pepper, seeded, cleaned and coarsely chopped
1 small red onion, minced	¼ cup chopped fresh cilantro
1 medium clove of garlic, minced	¼ cup pineapple juice
6 Tbs. fresh lime juice	1 jalapeno pepper, finely chopped

Combine everything! Enjoy!

Jill’s Peanut Butter Oatmeal Cookies

3 egg whites	1 cup packed brown sugar
1 cup reduced-fat peanut utter	½ cup unsweetened applesauce
¼ cup honey	2 tsp. vanilla extract
3 cups quick-cooking oats	1 cup all-purpose flour
1 cup nonfat dry milk powder	2 tsp. baking soda

Beat egg whites and brown sugar. Beat in peanut butter, applesauce, honey and vanilla. Separately, combine oats, flour, dry milk and baking soda. Gradually add to peanut butter mixture, beating until combined. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with nonstick cooking spray. Bake at 350 degrees for 8-10 minutes or until golden brown. Cool on wire racks. Makes 6 dozen.

Marty’s Bean and Chicken Salad

2 cups coarsely chopped skinless, boneless rotisserie chicken	1 cup chopped tomato
½ cup thinly sliced red onion	1/3 cup sliced fresh basil
2 (16 oz) cans white beans, rinsed and drained

Dressing

¼ cup red wine vinegar	2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice	2 tsp. Dijon mustard
½ tsp. salt	¼ tsp pepper
2 garlic cloves, minced

To prepare salad, place first 5 ingredients in a large bowl, stir gently to combine. To prepare dressing, combine vinegar and remaining ingredients, stirring with whisk. Drizzle over salad, tossing gently to coat.

“Grandma’s” Fish Chowder

2 ½ cups frozen whole-kernel corn, thawed and divided	8 bacon slices, chopped
3 cups chopped onion	1 ½ cups finely chopped carrots
1 ½ cups finely chopped celery	1 cup finely chopped shallots
4 garlic cloves, minced	¼ cup chopped fresh parsley
1 Tbs. chopped fresh thyme	1 Tbs. paprika
3 Tbs. butter	¼ cup all-purpose flour
3 cups whole milk	1 tsp. salt
½ tsp. black pepper	2 (8 oz) bottles clam juice
2 bay leaves	1 ½ pounds potatoes, cut into 1/2 – in. cubes (about 4 cups)
2 pounds halibut cut into bite-sized pieces

Place 1 cup corn in a food processor or blender, and process until smooth. Set aside. Cook bacon until crisp – reserve 1 Tbs. drippings. Set bacon aside. Add onion, carrots, celery, shallots, and garlic to drippings, sauté 5 minutes. Stir in parsley, thyme, and paprika. Remove vegetable mixture from pan; set aside. Melt butter in pan over medium heat. Gradually whisk in flour. Cook over medium heat until browned, 2 minutes. Gradually add the milk, stirring with a whisk. Add vegetable mixture, salt, pepper, clam juice, bay leaves and potatoes. Bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 10 minutes. Stir in fish, pureed corn, and remaining 1 ½ cups corn kernels; cover and cook 15 minutes or until fish flakes easily. Discard bay leaves. Top with bacon.

Debbie’s Bulgur and Chickpea Salad

3 Tbs fresh lime juice	1 Tbs extra virgin olive oil
½ tsp salt	¼ tsp ground cumin
¼ tsp ground coriander	¼ tsp black pepper
2 cups boiling water	1 1/3 cups uncooked bulgur
½ cup matchstick-cut carrots	1/3 cup dried cranberries
3 Tbs slivered almonds, toasted	2 tsp chopped fresh mint
1 (15.5 oz) can chickpeas, drained

Whisk lime juice, olive oil, salt, cumin, coriander, and pepper in a large bowl. Set aside. Combine boiling water and bulgur in another large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Add bulgur, carrots, and remaining ingredients to juice mixture, toss to coat. Cover and chill.