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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Minestrone Soup

Sheryl McGlochlin - Sunday, December 12, 2010

• olive oil
• 2 cups finely chopped yellow onions (2 small onions)
• 1 cup small-diced celery (2 medium stalks)
• 1 cup small-diced carrots (2 to 3 medium carrots)
• 6 cups chicken broth
• 1 tablespoon finely chopped rosemary or thyme leaves
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2-ounce) can diced tomatoes
• 4 cups small-diced zucchini
• 2 cups small-diced potato
• 1 cup small pasta, like a shell
• Salt and freshly ground black pepper
• Garlic salt to taste
• 1 cup freshly grated Parmesan

1. Heat 2 Tbl olive oil in a large saucepan over high heat.
2. Add the onions, celery, and carrots.
3. Cook 3-4 minutes, stirring occasionally.
4. Add the chicken broth, raise the heat to high and bring to a boil.
5. Add remaining ingredients except the pasta and cheese, reduce the heat to simmer and cook until potatoes are half way cooked, add pasta and cook until pasta is cooked through and potatoes are tender.
6. Taste for seasoning and adjust as needed.
7. Serve warm with Parmesan.

Sheryl's Favorite CORN CHOWDER – Slow Cooker Style

Sheryl McGlochlin - Thursday, October 07, 2010



1 Slow Cooker

8 med. Potatoes – washed and unpeeled

Put whole washed potatoes with skins in a Slow Cooker.
Add enough water to cover all potatoes.
Set heat on low and leave for 4 -5 hours.
Or set heat on high and leave for 2-3 hours.
When potatoes can easily be cut in half with a knife, they are done.

Drain all water out of the slow cooker.

Leave the potatoes in slow cooker.

While the potatoes are still piping hot, take a knife and cut up the potatoes. They will look nearly like mashed potatoes or bite size potatoes when cut up.

Add the following to cut up potatoes:

3 15 oz. cans of corn – drain corn water first OR use frozen corn.
1 stick of butter (1/2 cup) Avoid margarine if you want a healthier choice and better taste.

Milk - Enough to make it a "thin or thick" soup – which ever you prefer.


For a creamier soup, add whole milk. I like 2 % Milk.

Salt and pepper to taste
1 – 2 teaspoons Onion seasoning
Bacon- cooked, drained and cut into bite size pieces (Cook this up a head of time. You can add as much as you want – depending on the flavor and calories you want.)
Bacon is an important ingredient since it gives the soup a lot of it’s flavor.

Reheat in Slow cooker to blend all flavors - about 30 minutes.

Serve with a tossed green salad, bread sticks or crackers with cheese, etc.
Save any leftovers into individual size "Glad Ware" containers so it can easily be eaten later as a quick nutritious snack or meal.

Favorite Refried Bean Dip

Sheryl McGlochlin - Thursday, October 07, 2010
Combine in a slow cooker:

1 tsp garlic powder
6 c. water
1 tbsp onion powder OR 1/8 c. dry onion flakes
1/3 c. millet (this is a whole grain)
2 c. washed pinto beans
1/2 tsp. cumin
2 tbsp. chopped jalapeno peppers (optional)

Cook 6 - 8 hours
Drain if necessary and reserve some of the liquid.
Mash the beans w/ a fork.


1 tsp garlic powder
2 tsp. salt
1/2 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. oregano
1 Tbsp chili powder

Add some of the reserved liquid if necessary.

To make Bean Dip Salsa:

Add corn and Picante Sauce, serve with chips.

To make a layered Bean Dip: Spread the refried beans all over a platter, add shredded cheese. Melt it on top if you like. Top with Sour Cream. Don't forget to place a bowl of tortilla chips nearby. This will be one of the fastest dishes to disappear! Everyone loves it. You can add more layers if you like: Shredded Lettuce, Sliced Olives, a bowl of guacamole, etc.

Vegetable Pot Pie

Sheryl McGlochlin - Monday, September 27, 2010
2 carrots, small cubes
2 potatoes, small cubes
1 cup fresh or frozen peas
2 leeks, finely chopped
2 stalks of young garlic, finely chopped
2 cloves of garlic, minced
1/2 cup cauliflower, small pieces
4-5 sugar snap peas, rough chopped

2-3 sprigs of thyme
1 pinch of herbs de Provence
1 tbsp all purpose flour
1 tbsp butter
1 tbsp olive oil
1 sheet puff pastry, at room temperature
2 tbsp cheddar cheese
1 tbsp Parmesan cheese
1 cup vegetable stock or water
1 cup half and half
salt and pepper

Preheat oven to 375 degrees and grease a ovenproof casserole dish.

In a large nonstick skillet over medium-high heat, melt the butter and olive oil. Add the leeks and garlic, and saute until they become translucent. Next add the carrots and potatoes, and saute for 3-5 minutes until they start to become tender. Add the remaining vegetables, the thyme leaves (without the actual stems), and herbs de Provence. Saute for 4-5 minutes. Sprinkle the flour over the vegetables and stir. Next, add the stock and half & half. Let the vegetable mixture simmer. The flour will help to thicken the sauce. Add the Parmesan cheese and salt and pepper to taste. Pour the mixture into the casserole. Top with a sheet of puff pastry cut to size. Sprinkle the cheddar cheese on top. Bake until the puff pastry rises and the vegetable mixture bubbles. This could take anywhere from 25-45 minutes, depending on the thickness and temperature of the puff pastry sheet.

Serve hot.

Note: You could add pretty much any vegetable you have on hand. Just ensure that everything is chopped to roughly the same size.

My Favorite Freezer Jam

Sheryl McGlochlin - Monday, September 27, 2010
This recipe has a lot LESS sugar than regular jam PLUS it has NO high fructose corn syrup!

It's much healthier, costs a lot less money and is delicious!

Enjoy making and eating FRESH, homemade jam! It costs VERY little money if you take advantage of all the fruit trees that are ready to harvest!

I love this recipe because it has much LESS sugar than other jam recipes. I especially love making peach, apricot, pear, grape or plum jam during the months of August and September but you can use whatever is available. Choose whatever fruit is in season in your area.

5 cups mashed or pureed fruit
2 cups granulated sugar or less if you prefer
½ cup light corn syrup (it stops the crystallizing of sugar)
4 TBSP Clear Jel (Instant) (*learn more about this product below)

Mix DRY INGREDIENTS: (sugar and Clear Jel (Instant) together.) Mix well.
Mix WET INGREDIENTS: (mashed fruit and corn syrup together) Mix well.
Slowly add the wet ingredients to the dry ingredients.
Put in freezer containers and freeze.

More about Clear Jel (Instant):
Use this ingredient INSTEAD of pectin. It's MUCH cheaper and allows you to use MUCH LESS sugar in your recipe. I've made Apricot Jam and Pear Jam with this recipe and they are both SO delicious!!

WHERE TO BUY CLEAR JEL (Instant): Gygi Culinary Solutions OR John and Jenny's Bosch Kitchen Center
Cost: $11.25 for 5 lb bag - Since you only need 4 TBSP/batch, this makes a lot of jam and will last a LONG time! OR buy a much smaller amount from me directly if you like.

3500 So. 300 W. SLC, Utah

Cookie Recipe (using white beans)

Sheryl McGlochlin - Tuesday, May 04, 2010
Beans are considered a Super Food for the amount of nutrients, such as dietary fiber, iron, zinc, and folate, contained within the bean. Beans also count as a food found in both the vegetable and the meat/bean food groups. Did you know the USDA My Pyramid food guide recommends to eat several cups of beans each week?

The Food $ense Nutrition Program in Salt Lake County offers many ideas of ways to increase your consumption of beans. One of them is this delicious, and healthy, oatmeal cookie. Don’t be fooled by the first ingredient (mashed white beans); the beans replace shortening or butter and therefore take away the added fat AND add a bundle of much-needed nutrients. Try them! You’ll not only be impressed, but you’ll have one more healthy snack to add to your recipe collection.

For more ideas on increasing bean consumption, check out these resources:

Using Your Beans

Dry Beans & Peas


Cookie Recipe

· 3/4 cup white beans, mashed

· 3/4 cup brown sugar

· ½ cup granulated sugar

· 1 egg

· 1 teaspoon vanilla

· 3 cups oats

· 1 cup whole wheat flour

· 1 tsp. salt

· ½ tsp. soda

Preheat oven to 350º. Beat mashed white beans, brown sugar, granulated sugar, egg, and vanilla until smooth and creamy. Combine remaining ingredients in a separate bowl and mix together. Add to bean and sugar mixture; mix well. Drop onto greased cookie sheets and bake at 350º F for 10 minutes. Cool on cookie sheet for 5 minutes then transfer to wire rack and cool completely.

Yield: approximately 36 cookies. Nuts, coconut, raisins, and/or chocolate chips may be added with dry ingredients

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