Gelatin Oranges

Ingredients:
Oranges
Orange gelatin
Water

Cut the oranges in half from top to bottom and spoon the fruit from each half, leaving the peel intact. Prepare the gelatin according to the package directions, then pour it into the peel halves, adding fruit pieces if desired.

Set the halves into ramekins or a muffin tin to keep them from tipping and carefully place them in the refrigerator. Let the gelatin set according to the package directions.

Once they're ready, remove the orange halves from the refrigerator, cut them into wedges, and serve.

Tip: For a colorful twist, try using other citrus fruits and gelatin flavors, such as grapefruit, lemon, and lime. Manny loved making these and they are so much more fun to eat than regular jello from a bowl.

Dessert Nachos

3 6-inch flour tortillas
Cooking spray
1 1/2 tablespoons sugar
1 1/2 cups fresh strawberries, cleaned and hulled
1 tablespoon orange juice
8 ounces vanilla yogurt
1 cup chopped strawberries
1/2 cup shredded coconut or white chocolate shavings

To make the tortilla chips, heat the oven to 350°. Cut the tortillas into triangles, lay them on a baking sheet, and spritz them with cooking spray.

Sprinkle 1 tablespoon of sugar over the tops of the tortillas and bake for 12 minutes or until crisp.

For homemade strawberry sauce, combine the strawberries, orange juice, and the remaining 1/2 tablespoon sugar in a blender. Puree the ingredients until smooth.

Once the chips have cooled, set them on a plate. To complete the buffet, set out separate bowls containing the strawberry sauce, yogurt, chopped strawberries, and coconut or chocolate shavings. Serves 4 to 6

Couscous Salad with Turkey

Couscous Salad with Turkey


3/4 cup orange juice
1 1/3 cups couscous
1/3 cup raisins
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
1 cup shredded or julienned carrots
1/3 cup chopped walnuts, toasted
1 (1 1/2-pound) piece cooked turkey breast, cut crosswise into thin strips
3 cups torn fresh baby spinach

In a medium saucepan, bring 1 1/2 cups of lightly salted water to a boil. Stir in 1/2 cup of the orange juice, the couscous, and the raisins. Cover the pan, then remove it from the heat and let it stand for 5 minutes, until the liquid is absorbed. Fluff the couscous with a fork and transfer the mixture to a large bowl to cool.

In a small bowl, whisk together the remaining 1/4 cup of orange juice, 1/4 teaspoon of salt, and the pepper. Slowly whisk in the oil until it's well blended.

Add the carrots, nuts, turkey, spinach, and remaining 1/4 teaspoon of salt to the couscous. Pour in the dressing and toss to mix.

Makes 4 servings.

Oatmeal Peanut Butter Bars

INGREDIENTS
1 cup peanut butter
1/2 cup packed brown sugar
1/2 cup corn syrup
1/3 cup butter
2 teaspoons vanilla extract
3 1/3 cups rolled oats
1/2 cup flaked coconut
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl stir together the peanut butter, the butter or margarine, the brown sugar, the syrup and the vanilla until smooth.
Add all the other ingredients. Stir well.
Press the mixture into 13 x 9 inch greased pan. Bake for 20-25 minutes. Let cool on wire rack before cutting into bars.

Note on Recipe: I have made these granola bars several times and have tried different ingrediants (using dark chocolate chips and walnuts instead of sunflower seeds and semi-sweet).

Couscous Stuffed Peppers

1 package couscous (I use parmesan)
3 green peppers
1/2 cup of shredded carrots
1/2 cup broccoli, chopped fine
1/2 cup grape tomatoes, sliced
1/2 cup real bacon bits, optional
1/2 cup parmesan cheese

Preheat oven to 400 degrees.

Cook couscous according to package directions. Cut tops and remove white membranes and seeds from green peppers. If peppers will not stand up-right, slice a small amount off the bottom (being careful not to make a hole) so they are level.

Put vegetables (excpet tomatoes) into a microwave-safe bowl. Add 3 tablespoons of water and microwave for 2 minutes, until crisp-tender.

Mix all ingredients together and fill peppers with filling. Bake for 20-25 minutes, until the green pepper begins to soften.

Apple Sauce Oatmeal

1 package instant Quaker Oatmeal (any flavor)
1/2 cup cold applesauce (I use either jarred apple sauce or homemade, if I have it on hand)

Cook oatmeal according to the package directions (I use milk, just to get that extra calcium). Mix in applesauce.

Makes two small servings.

Note on Recipe: I decided to add cold applesauce to the oatmeal for Manny, not only does it help cool the hot oatmeal down, it adds a lot of flavor.

Broccoli–Cheddar Omelet

Broccoli–Cheddar Omelet

Ingredients
2 large eggs
2 tsp cold water
Salt and black pepper
1 tsp olive oil
¼ cup shredded cheddar cheese
½ cup cooked broccoli florets

Instructions
In medium bowl, whisk eggs until blended. Add water, salt, and pepper; whisk another 5 seconds.

Warm oil in 8- to 10-inch nonstick skillet over medium-high heat until hot but not smoking. Reduce heat to low; add egg mixture. Cook 10 seconds, until eggs are just set.

Using a metal spatula, gently lift the edge of the omelet to let the uncooked egg run underneath. Do this around the perimeter of the pan until most of the uncooked egg has flowed beneath the omelet.

Cook about 2 minutes, then sprinkle the cheese on top. Cook 1 minute more.
Spoon the broccoli onto half of the omelet. Using the spatula, fold the other half of the omelet over the filling.

Slide the omelet onto a plate and serve hot.