Broccoli Casserole

Ingredients: 20 oz frozen chopped broccoli 1 can gluten free Progresso Cream of Mushroom soup 1 cup mayonnaise 1 Tbls fresh lemon juice 1 cup grated sharp cheddar cheese (separated) Salt & Pepper 1 cup Gluten Free saltine crackers or Bread Crumbs 1/2 stick butter Directions: Partially cook broccoli, put in bottom of casserole dish.  Mix […]

Couscous-Stuffed Peppers with Basil Sauce

Couscous-Stuffed Peppers with Basil Sauce Serves: 4 servings Ingredients Filling: 1 cup low-sodium chicken broth 2 teaspoons ground cumin 3/4 cup couscous 1 cup canned garbanzo beans, rinsed and drained 1/4 cup dried currants 1 packed cup chopped baby spinach leaves 1/2 cup (4 ounces) crumbled feta cheese 1/4 cup extra-virgin olive oil, plus more for […]

Roasted Brussels Sprouts

Ingredients 1 1/2 pounds Brussels sprouts 3 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Directions Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and […]

Swiss Corn Casserole

SWISS CORN CASSEROLE Printed from COOKS.COM 2 (9 oz.) pkgs. corn 2/3 c. evaporated milk 1 egg, beaten 2 tbsp. chopped onion 2 tbsp. melted butter 1/2 tsp. salt Pepper to taste 1 c. (4 oz.) shredded Swiss cheese 1/2 c. bread crumbs Cook corn per directions, drain, add to milk and egg. In 1 […]

Kale Crisp Chips

Ingredients 1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons 2 tablespoons extra-virgin olive oil Finely grated zest of 1 lemon Flaked sea salt or coarse salt, for sprinkling Directions Preheat oven to 425 degrees. Toss kale with oil, and spread in a single layer on […]