Pasta with Fresh Tomatoes and Basil Sauce
Buttermilk Blueberry Muffins
Turkey with Cranberry Gravy for Crockpot
Vegetable/Black Bean Stew
Apple-Nut Muffins
Easy Summer Salad With Chicken
Orange Roughy with Vegetables
Cooked Rice

Pasta with Fresh Tomato and Basil Sauce

1/4 cup olive oil
1 medium onion, chopped
3 garlic cloves, crushed and chopped
1 lb. ground beef, chuck
6-8 cups chopped veryripe fresh plum tomatoes
1 carrot, grated (optional)
1/2 cup chicken broth
3Tbsp. tomato paste
1/4 cup fresh basil leaves
1/4 tsp. dried oregano
1 Tbsp. brown sugar
1/2 to 1tsp. salt
1/4 tsp. black pepper
1 lb. pasta, your choice
Parmesan, Romano or Asiago cheese to sprinkle

1. Brown ground beef in large saucepan, drain fat.
2. Add olive oil, onion, garlic, salt, pepper, oregano and cook 10 minutes.
3. Add carrot, tomatoes, tomato paste, basil, chicken broth and brown sugar.
4. Simmer for 30 minutes or more (up to 2 hours).
5. Taste and add salt, pepper as needed.
6. Cook pasta as directed on package.
7. Mix some sace into the pasta. Serve wih additional sauce on top and sprinkle with Parmesan, Romano or Asiago cheese.

Serve with a garden fresh green salad and Italian bread.

Serves 4-6

Buttermilk Blueberry Muffins

1 egg
1 cup buttermilk
1/2 cup oil
2 cups flour
1/3 cupsugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup fresh or frozen blueberries

Topping:

2 Tbsp. Sugar
1-2 tsp. grated lemon rind

1. Heat oven to 400 degrees.
2. Grease bottoms only of 12 medium muffin cups.
3. Beat egg and stir in milk and oil
4. In a separate bowl, mix together flour, sugar, salt, baking powder and baking soda.
5. Mix together dry and wet ingredients, quickly. Don't overmix.
6. Put some blueberries in each muffin cup and pur batter on top.
7. Combine topping ingredients and sprinkle on top of each muffin before baking.
8. Bake about 20 minutes.

Yield: 12 muffins

Turkey with Cranberry Gravy for Crockpot

1 turkey breast or 2 thighs
15 oz. can whole berry cranberry sauce
1/2 cup orange juice
1/2 tsp. salt
2Tb. honey mustard
1/4 tsp. pepper
2 Tb. cornstarch
1/4 cup water

1. Place turkey in slow cooker.
2. Combine cranberry sauce, orange juice, mustard, salt, and pepper. Mix well.
3. Pour over turkey.
4. Cover. Cook on low 6-8 hours.
5. Thicken sauce (gravy) an hour before turkey is done;  sauce should be bubbling.  Combine cornstarch and water in a small bowl and add to pot. Stir well.

Serve with:  Baked butternut squash, cornsbread stuffing and tossed salad.

Serves:  4-6

Vegetable/Black Bean Stew

2 red potatoes
3-4 carrots
small onion
1/2 green pepper, chopped
2 cans black beans, rinsed and drained
1/4 cup chopped black olives
1/4 tsp. salt or to taste
1/2 tsp. curry powder
1/4 tsp. tumeric
2-3 Tb. canola oil

1. Peel and chop potatoes and carrots; cook in 2" salted water for 10 minutes or until tender.  Drain.
2. Saute onion and garlic in oil.  Add curry power, tumeric, and green pepper.  cook for 5 minutes.
3. Add potatoes and carrots;  stir.
4. Add  beans, salt, pepper, and olives.  Mix well.
5. Cover and simmer for 10-15 minutes.

Serve with:  whole-grain or flax rolls and fresh fruit cup.

Serves:  2-4

Apple-Nut Muffins

1 egg
1 medium apple, peeled and chopped
3/4 cup milk
1/2 cup canola oil
2 cups flour
1/3 cup packed brown sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon

Topping ingredients:

1/4 cup packed brown sugar
1/4 cup chopped pecans or walnuts
1/2 tsp. ground cinnamon

1. Heat oven to 400 degrees.
2. Grease bottoms only, of cups in muffin tin.
3. In a bowl, beat egg;  stir in apples, milk and oil.
4. n a separate bowl, combine all dry ingredients.
5. Combine egg mixture with flour mixture, just until flour is moistened.
6. Fill muffin cups with batter, about two-thirds full.
7. Combine topping ingredients and sprinkle on top of muffins.
8. Bake until golden brown, about 20 minutes.

Makes:  1 dozen

Easy Summer Salad With Chicken

For each salad:

lettuce greens
cucumber slices
avocado pieces
green pepper, chopped
fresh tomato quarters or cherry tomato halves
1 grilled chicken breast, chilled
1/4 cup nuts (cashews, walnuts, pecans, almonds, or peanuts)
Salad Dressing (your choice)

1. Place greens on a dinner plate.
2. Add other vegetables.
3. Top with chicken and sprinkle nuts over the all.
4. Add dressing.

This is a good use for cooked leftover chicken.
Serve with: Toasted whole-wheat bagels and fresh grapes

Orange Roughy with Vegetables

1# orange roughy fish, cut into 4 portions
1 lemon sliced, optional
3 medium carrots, julienne cut
1/2# fresh pea pods or mushrooms or peppers
8 green onions, julienne cut or chopped
1-2 Tablespoons oil, olive is tasty with this recipe
Parsley, chives, tarragon or other herbs, chopped
Salt and pepper
Heavy-duty foil

1. Tear off 4 sheets of foil, about 12".
2. Place fish fillet in center of each piece of foil.
3. On each fillet, place 1/4 of the lemon slices,
   carrots, pea pods, onions, oil, and parsley.
4. Tightly seal each package.
5. Bake at 400 for 20-30 minutes in the oven or
   cook on BBQ grill.
6. Fish should flake when tested with a fork.
   May prepackage earlier in the day and refrigerate until ready
   to cook. May also place all ingredients in baking pan; cover.

Makes 4 servings

Cooked Rice

1 cup white long grain rice
2 cups water
1/4 tsp. salt (optional)

1. Combine rice and water in saucepan.
2. Bring to a boil.
3. Cover and simmer for 15 minutes or until cooked.

Makes 4 servings

SERVING SUGGESTION:
White or Brown Rice
Fresh Fruit Cup (strawberries, melon, orange slices)
Crusty Bread