Fruit Medley

2 c. Fresh Blueberries
2 c. ripe raspberries
2 c. plump blackberries
2 c. pineapple tidbits

Rinse berries and drain pineapple tidbits. toss together and drizzle with glaze.

Other Fruit Combinations: Strawberries, bananas, and red seedless grapes.

Fruit Glaze:
4 Tbsp. cream cheese
2 Tbsp. lime juice or juice of 2 limes.
1 c. marshmallow whip

Warm cream cheese in microwave for 10-12 seconds to soften. Fold together with marshmallow whip and fresh lime juice. Chill.

I just poured this over my fruit mixture and chilled everything together several hours before dinner.

This recipe came from the Gather of Friends recipe book Vol. 2.

Nutrition Facts: Makes 4 servings
Amount per serving

Calories:
364.8 kcal

Water 278.53 g
Carbohydrate* (83%) 79 g
Protein (4%) 4.23 g
Total Fat (13%) 5.55 g
Monounsaturated 1.38 g
Polyunsaturated 0.75 g
Saturated 2.78 g
Cholesterol 13.5 mg
Dietary Fiber 10.82 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 434.81 IU
Thiamin 0.15 mg
Riboflavin 0.12 mg
Niacin 1.59 mg
Pantothenic acid 0.5 mg
Vitamin B6 0.18 mg
Folate 42.72 mcg
Vitamin B12 0.06 mcg
Vitamin C 47.26 mg
Vitamin E 1.94 mg ATE

Minerals
Calcium 68.15 mg
Iron 1.62 mg
Magnesium 48.29 mg
Phosphorus 67.1 mg
Potassium 402.61 mg
Sodium 144.76 mg
Zinc 0.95 mg
Copper 0.37 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

2 c. Fresh Blueberries
2 c. ripe raspberries
2 c. plump blackberries
2 c. pineapple tidbits

Rinse berries and drain pineapple tidbits. toss together and drizzle with glaze.

Other Fruit Combinations: Strawberries, bananas, and red seedless grapes.

Fruit Glaze:
4 Tbsp. cream cheese
2 Tbsp. lime juice or juice of 2 limes.
1 c. marshmallow whip

Warm cream cheese in microwave for 10-12 seconds to soften. Fold together with marshmallow whip and fresh lime juice. Chill.

I just poured this over my fruit mixture and chilled everything together several hours before dinner.

This recipe came from the Gather of Friends recipe book Vol. 2.

Nutrition Facts: Makes 4 servings
Amount per serving

Calories:
364.8 kcal

Water 278.53 g
Carbohydrate* (83%) 79 g
Protein (4%) 4.23 g
Total Fat (13%) 5.55 g
Monounsaturated 1.38 g
Polyunsaturated 0.75 g
Saturated 2.78 g
Cholesterol 13.5 mg
Dietary Fiber 10.82 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 434.81 IU
Thiamin 0.15 mg
Riboflavin 0.12 mg
Niacin 1.59 mg
Pantothenic acid 0.5 mg
Vitamin B6 0.18 mg
Folate 42.72 mcg
Vitamin B12 0.06 mcg
Vitamin C 47.26 mg
Vitamin E 1.94 mg ATE

Minerals
Calcium 68.15 mg
Iron 1.62 mg
Magnesium 48.29 mg
Phosphorus 67.1 mg
Potassium 402.61 mg
Sodium 144.76 mg
Zinc 0.95 mg
Copper 0.37 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Crispy Tortilla Crusted Chicken Tacos

3-4 boneless, skinless chicken breasts
2 eggs
2 c flour
1 1/2 tsp. salt
1 1/2 tsp. fresh ground pepper
2 to 2 1/2 c. crushed tortilla chips
1/2 c. vegetable oil
extra virgin olive oil
18 sm. fresh corn tortillas
2 c shredded cabbage or lettuce
2 med. ripe avocados (we just used guacamole instead)
1/2 c. fresh cilantro, gently chopped

Slice chicken breasts into strips, dip in beaten eggs and then into flour, salt and pepper mixture. Place floured chicken pieces back into egg mixture and roll chicken strip in finely crussed tortilla chips. In a medium hot skillet lightly saute chicken strips in vegetable oils until golden brown. Drizzle olive oil in a separate skillet and lightly fry corn tortillas until golden. Do not over cook. Place chicken strips in tortilla, and add toppings of lettuce, guacamole, tomatoes, onions, salsa, ranch dressing or sour cream, and cheese.

My family really enjoyed this recipe. I got this from the Gathering Of Friends recipe book Vol. 2.

We served this with a fruit salad I will post shortly.

Nutrition Facts: Makes 8 to 12 servings
Amount per serving

Calories:
481.6 kcal

Water 83.08 g
Carbohydrate* (39%) 46.56 g
Protein (22%) 25.78 g
Total Fat (39%) 21.56 g
Monounsaturated 11.81 g
Polyunsaturated 5.29 g
Saturated 3 g
Cholesterol 87.52 mg
Dietary Fiber 5.16 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 449.58 IU
Thiamin 0.32 mg
Riboflavin 0.3 mg
Niacin 10.81 mg
Pantothenic acid 1.19 mg
Vitamin B6 0.57 mg
Folate 117.96 mcg
Vitamin B12 0.28 mcg
Vitamin C 3.04 mg
Vitamin E 3.19 mg ATE

Minerals
Calcium 113.01 mg
Iron 2.8 mg
Magnesium 69.51 mg
Phosphorus 355.24 mg
Potassium 426.07 mg
Sodium 476.35 mg
Zinc 1.54 mg
Copper 0.19 mg

3-4 boneless, skinless chicken breasts
2 eggs
2 c flour
1 1/2 tsp. salt
1 1/2 tsp. fresh ground pepper
2 to 2 1/2 c. crushed tortilla chips
1/2 c. vegetable oil
extra virgin olive oil
18 sm. fresh corn tortillas
2 c shredded cabbage or lettuce
2 med. ripe avocados (we just used guacamole instead)
1/2 c. fresh cilantro, gently chopped

Slice chicken breasts into strips, dip in beaten eggs and then into flour, salt and pepper mixture. Place floured chicken pieces back into egg mixture and roll chicken strip in finely crussed tortilla chips. In a medium hot skillet lightly saute chicken strips in vegetable oils until golden brown. Drizzle olive oil in a separate skillet and lightly fry corn tortillas until golden. Do not over cook. Place chicken strips in tortilla, and add toppings of lettuce, guacamole, tomatoes, onions, salsa, ranch dressing or sour cream, and cheese.

My family really enjoyed this recipe. I got this from the Gathering Of Friends recipe book Vol. 2.

We served this with a fruit salad I will post shortly.

Nutrition Facts: Makes 8 to 12 servings
Amount per serving

Calories:
481.6 kcal

Water 83.08 g
Carbohydrate* (39%) 46.56 g
Protein (22%) 25.78 g
Total Fat (39%) 21.56 g
Monounsaturated 11.81 g
Polyunsaturated 5.29 g
Saturated 3 g
Cholesterol 87.52 mg
Dietary Fiber 5.16 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 449.58 IU
Thiamin 0.32 mg
Riboflavin 0.3 mg
Niacin 10.81 mg
Pantothenic acid 1.19 mg
Vitamin B6 0.57 mg
Folate 117.96 mcg
Vitamin B12 0.28 mcg
Vitamin C 3.04 mg
Vitamin E 3.19 mg ATE

Minerals
Calcium 113.01 mg
Iron 2.8 mg
Magnesium 69.51 mg
Phosphorus 355.24 mg
Potassium 426.07 mg
Sodium 476.35 mg
Zinc 1.54 mg
Copper 0.19 mg

Italian Shrimp Pasta

Sauce:

1/2 c. creamy butter
1 tsp. granulated chicken bouillon
1/4 c. flour
1/2 c. aged white wine
2 c. heavy cream
2 c. 2% milk

In a separate pot, melt butter and granulated bouillon. Add flour and simmer until golden brown about 5 minutes. Fold in white wine, cream and milk. Cook for 2-3 minutes. Set aside.

2 lbs. uncooked lg shrimp
2 tsp. hot sesame oil
1 1/2 med. red bell pepper
1 med. yellow bell pepper
8 green onions

Cook fettuccine noodles al dente. Set aside. Remove tails and skins from uncooked shrimp and rinse. In a large wok or skillet on high, drizzle 1 tsp. sesame oil in wok. Saute shrimp for 2-3 minutes. Cut red and yellow peppers in long strips, add to sauteed shrimp and continue to cook for 2-3 minutes longer. Push shrimp and vegetables to the side and drizzle remaining sesame oil in wok. Add fettuccine noodles and continue to stir fry with shrimp and vegetables. Pour desired amount of sauce in wok, coating evenly. Fold in julienned green onions. Top with fresh ground pepper. Serve immediately.

I found this recipe in the Gathering of Friends recipe book: Vol. 2. My family seemed to like it. However, the rosemary bread you are to serve with it was not a hit with my family and we like bread!


Nutrition Facts Makes 6 to 8 Servings
Amount per serving

Calories:
895.9 kcal

Water 406.68 g
Carbohydrate* (26%) 57.57 g
Protein (22%) 48.14 g
Total Fat (51%) 51.97 g
Monounsaturated 14.1 g
Polyunsaturated 3.97 g
Saturated 29.95 g
Cholesterol 417.38 mg
Dietary Fiber 3.86 g
Alcohol (0%) 0.6 g

Vitamins
Vitamin A 3213.24 IU
Thiamin 0.46 mg
Riboflavin 0.54 mg
Niacin 7.51 mg
Pantothenic acid 1.18 mg
Vitamin B6 0.42 mg
Folate 144.08 mcg
Vitamin B12 2.21 mcg
Vitamin C 116.23 mg
Vitamin E 3.24 mg ATE

Minerals
Calcium 302.73 mg
Iron 7.05 mg
Magnesium 119.38 mg
Phosphorus 601.52 mg
Potassium 757.34 mg
Sodium 767.71 mg
Zinc 3.45 mg
Copper 0.66 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Sauce:

1/2 c. creamy butter
1 tsp. granulated chicken bouillon
1/4 c. flour
1/2 c. aged white wine
2 c. heavy cream
2 c. 2% milk

In a separate pot, melt butter and granulated bouillon. Add flour and simmer until golden brown about 5 minutes. Fold in white wine, cream and milk. Cook for 2-3 minutes. Set aside.

2 lbs. uncooked lg shrimp
2 tsp. hot sesame oil
1 1/2 med. red bell pepper
1 med. yellow bell pepper
8 green onions

Cook fettuccine noodles al dente. Set aside. Remove tails and skins from uncooked shrimp and rinse. In a large wok or skillet on high, drizzle 1 tsp. sesame oil in wok. Saute shrimp for 2-3 minutes. Cut red and yellow peppers in long strips, add to sauteed shrimp and continue to cook for 2-3 minutes longer. Push shrimp and vegetables to the side and drizzle remaining sesame oil in wok. Add fettuccine noodles and continue to stir fry with shrimp and vegetables. Pour desired amount of sauce in wok, coating evenly. Fold in julienned green onions. Top with fresh ground pepper. Serve immediately.

I found this recipe in the Gathering of Friends recipe book: Vol. 2. My family seemed to like it. However, the rosemary bread you are to serve with it was not a hit with my family and we like bread!


Nutrition Facts Makes 6 to 8 Servings
Amount per serving

Calories:
895.9 kcal

Water 406.68 g
Carbohydrate* (26%) 57.57 g
Protein (22%) 48.14 g
Total Fat (51%) 51.97 g
Monounsaturated 14.1 g
Polyunsaturated 3.97 g
Saturated 29.95 g
Cholesterol 417.38 mg
Dietary Fiber 3.86 g
Alcohol (0%) 0.6 g

Vitamins
Vitamin A 3213.24 IU
Thiamin 0.46 mg
Riboflavin 0.54 mg
Niacin 7.51 mg
Pantothenic acid 1.18 mg
Vitamin B6 0.42 mg
Folate 144.08 mcg
Vitamin B12 2.21 mcg
Vitamin C 116.23 mg
Vitamin E 3.24 mg ATE

Minerals
Calcium 302.73 mg
Iron 7.05 mg
Magnesium 119.38 mg
Phosphorus 601.52 mg
Potassium 757.34 mg
Sodium 767.71 mg
Zinc 3.45 mg
Copper 0.66 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Oriental Chicken Stir-Fry

Chicken Stir-fry:
4 chicken breasts, cut into bite size pieces (May also use beef)
1 lg. sliced yellow onion
1 green or red bell pepper, chopped
1 c. broccoli, chopped
2 celery stalks, chopped
1-2 carrots, chopped
*may use any vegetable combination desired.
1-2 c Rice

Oriental Sauce:
3 Tbsp. cornstarch
1/3 c. water
3/4 c. sugar
2 Tbsp. soy sauce
1 Tbsp ketchup
1/3 c. rice vinegar

Place chicken and chopped onion in wok with 3-4 tbsp. of heated oil. Stir fry until chicken is thoroughly cooked and golden. Add bell pepper, celery, broccoli and carrots. Continue cooking until desired texture of vegetable is reached. I prefer my veggies a little on the crisp side and not limp. Start oriental sauce. Place ingredients in sauce pan and cook until sugar is dissolved and a clear brown texture. Add to chicken mixture and serve over rice.

Nutrition Facts 4-6 servings
Amount per serving

Calories:
385.3 kcal

Water 200.7 g
Carbohydrate* (27%) 26.26 g
Protein (45%) 41.04 g
Total Fat (28%) 12.01 g
Monounsaturated 3.88 g
Polyunsaturated 4.4 g
Saturated 2.71 g
Cholesterol 104.35 mg
Dietary Fiber 1.81 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 3248.6 IU
Thiamin 0.21 mg
Riboflavin 0.24 mg
Niacin 18.48 mg
Pantothenic acid 1.67 mg
Vitamin B6 0.95 mg
Folate 61.76 mcg
Vitamin B12 0.42 mcg
Vitamin C 61.58 mg
Vitamin E 1.67 mg ATE

Minerals
Calcium 48.17 mg
Iron 2.39 mg
Magnesium 54.7 mg
Phosphorus 341.51 mg
Potassium 569.41 mg
Sodium 487.2 mg
Zinc 1.74 mg
Copper 0.15 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Chicken Stir-fry:
4 chicken breasts, cut into bite size pieces (May also use beef)
1 lg. sliced yellow onion
1 green or red bell pepper, chopped
1 c. broccoli, chopped
2 celery stalks, chopped
1-2 carrots, chopped
*may use any vegetable combination desired.
1-2 c Rice

Oriental Sauce:
3 Tbsp. cornstarch
1/3 c. water
3/4 c. sugar
2 Tbsp. soy sauce
1 Tbsp ketchup
1/3 c. rice vinegar

Place chicken and chopped onion in wok with 3-4 tbsp. of heated oil. Stir fry until chicken is thoroughly cooked and golden. Add bell pepper, celery, broccoli and carrots. Continue cooking until desired texture of vegetable is reached. I prefer my veggies a little on the crisp side and not limp. Start oriental sauce. Place ingredients in sauce pan and cook until sugar is dissolved and a clear brown texture. Add to chicken mixture and serve over rice.

Nutrition Facts 4-6 servings
Amount per serving

Calories:
385.3 kcal

Water 200.7 g
Carbohydrate* (27%) 26.26 g
Protein (45%) 41.04 g
Total Fat (28%) 12.01 g
Monounsaturated 3.88 g
Polyunsaturated 4.4 g
Saturated 2.71 g
Cholesterol 104.35 mg
Dietary Fiber 1.81 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 3248.6 IU
Thiamin 0.21 mg
Riboflavin 0.24 mg
Niacin 18.48 mg
Pantothenic acid 1.67 mg
Vitamin B6 0.95 mg
Folate 61.76 mcg
Vitamin B12 0.42 mcg
Vitamin C 61.58 mg
Vitamin E 1.67 mg ATE

Minerals
Calcium 48.17 mg
Iron 2.39 mg
Magnesium 54.7 mg
Phosphorus 341.51 mg
Potassium 569.41 mg
Sodium 487.2 mg
Zinc 1.74 mg
Copper 0.15 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17