Create Everyday

This is an easy healthy recipe and tastes even better the next day! Enjoy! Ingredients: 1 large sweet onion chopped 2 T olive oil 1 med-large eggplant peeled, diced 1 large carrot peeled and chopped 2 med-large potatoes peeled and diced 4 large zucchini peeled and quartered 1 28 oz can crushed tomatoes 1 large fresh tomato diced 1 cup chicken or vegetable Broth 1/4 tsp crushed red pepper 1 tsp garlic powder 2 tsp Italian seasoning salt and pepper to taste Saute onions in oil until soft. Then add potatoes, carrots and eggplant with 1/4 cup of chicken broth. Saute until fork tender about 12-15 minutes. Then add diced tomatoes, canned tomatoes, zucchini and 3/4 cup of chicken broth. Bring mixture to boil. Add crushed red pepper, garlic powder, Italian seasoning and salt and pepper to taste. Reduce heat to med-low stirring occasionally for at least 15 minutes until zucchini is tender. taste and adjust seasoning if necessary. Serve hot with crusty bread. Serves 6-8 large s...

3/4 cup sun dried tomato 4 T olive oil 2 T pine nuts 1 whole red pepper seeded and sliced 1 oz Parmesan cheese 3 cloves garlic 1/4 cup chopped tomatoes or salsa 1/2 tsp kosher salt 1/2 tsp black pepper 3 oz feta cheese 1/4 cup fat free half and half Blend everything in a food processor until creamy. Serve with crackers or you can serve with pasta. If serving with pasta add pasta water to cheese dip to thin dip and coat pasta.

Making Matzo Ball soup from a box a little more special!! Ingredients: *Matzo Ball and Soup Mix (I buy Manischewitz brand) 2 celery stalks sliced thin 2 carrots peeled and sliced thin 1/2 sweet onion diced 2 garlic cloves chopped (optional) 2 T olive oil or vegetable oil 1 T unsalted butter 10 cups of water 1 cup small pasta (seashells or elbow macaroni) 1 or 1 and 1/2 cups of diced cooked chicken (you can use rotisserie chicken) 1/4 of a lemon (optional) Making the Matzo Balls: package of matzo ball mix 2 eggs 2 T vegetable oil Follow the package directions to make the Matzo Balls. Making the soup: 1. Make your matzo ball mixture and refrigerate. 2. Saute the vegetables (celery, carrots, onions and garlic) in 2 T of olive oil and 1 T of unsalted butter until soft. Then 3. Add 10 cups of water and soup mix to vegetables. Bring to boil. 4. Make matzo balls and drop into boiling soup. Cover tightly. Reduce heat and simmer for 10 minutes. 5. Add pasta and cook fo...

This recipe is so easy to make using canned ingredients. However, if you do not like to use canned foods there are substitutes that take just "a little more time." If you have "a little more time" you can roast peppers and use whole milk and half and half. Both recipes are below. The first recipe uses the canned ingredients and then second is the "a little more time" recipe.Serve with warm flour tortillas for breakfast or dinner. This recipe can be made in advance and warmed in the microwave.

This is a very easy recipe. My husbands, Aunt Thelma gave us this recipe many years ago. We make these every year for Break-the-Fast and we fondly think of Aunt Thelma. This year we also made them for Rosh Hashanah breakfast. If you have any leftovers you can easily reheat them in microwave. Enjoy!

Tom's Whiskey Sour 1 large can of frozen lemonade (use juice can to measure Bourbon and Triple Sec) measure 1 juice can of Bourbon measure 1 inch of Triple Sec in juice can measure 1 juice can of water   Put all ingredients into blender. Fill with ice and blend. Serve over ice.   Mary Ann's Lemon Juice Marinade for Flank Steak or Chicken 1 cup vegetable oil 3/4 cup soy sauce 1/2 cup fresh squeezed lemon juice 1/4 cup Worcestershire sauce 1/4 cup mustard 1-2 tsp coarsely cracked pepper 2 close minced garlic 2 or 3 flank steaks OR 4-8 boneless, skinless whole chicken breast   Mix all ingredients in a bowl. Place meat in large zip lock bags and fill with marinade. Refrigerate for 24-36 hours turning bag a few times. Place bag in a dish for support or if it leaks.  Grill meat until done.