These are the fabulous recipes brought to the “Green” recipe swap, listed below in alphabetical order.
Baked Kale Chips
submitted by becky r • prep time | 5-10 min • total time | 15-25 min • difficulty | easy
3-4 Cups Kale
2T EV Olive Oil
1 t Salt
1/2 t Pepper
1-2 t Additional Seasons (I used Pampered Chef’s Parmesan garlic bread dipping seasoning)
Preheat oven to 400. Wash & cut up Kale, removing “stalks” – dry. (or purchase pre-bagged kind). Place in large bowl and drizzle EVO oil, salt, pepper, and seasonings over top. Mix well by hand and place spread out on a baking sheet. Place in oven (convection works nice). After 5-8 minutes take out and rotate kale around in pan. Place back in oven for an additional 5-8 minutes or until your level of “crispiness” is reached. Enjoy.
submitted by marci s • prep time | 10 min • total time | 45 min • makes | 4-6 • difficulty | easy
Pam (or other) cooking spray
1 bunch asparagus
5-10 cloves fresh garlic, to your taste
fresh ground black pepper, to taste
Clean and mince the garlic.
Clean and break the asparagus. Lay out on sprayed (with Pam) baking sheet.
Drizzle with olive oil, then put the minced garlic over the top. Finally, grind some black pepper over the top.
Broil until done to your liking, stirring once or twice to get the spices on all of the asparagus.
Crunchy Pea Salad
submitted by lois v • prep time | 15 min • total time | 1 hr 15 min • makes | 8 • difficulty | easy
8 slices of bacon, cooked and crumbled
1 10 oz frozen peas, thawed and drained
1/4 cup chopped celery
1/4 cup chopped green onions
1 8 oz sliced water chestnuts, drained
1/2 cup chopped cashews
1/4 cup sour cream
4 tsp red wine vinegar
1/2 tsp sugar
1/8 tsp pepper
Cook bacon and crumble.
Combine thawed peas, chopped celery, chopped green onions, bacon, and water chestnuts.
Combine all ingredients for dressing, and pour over salad and toss.
Chill for at least 1 hour.
Just before serving add chopped cashews.
Green Bean Casserole
submitted by lois v • prep time | 10 min • total time | 45 min • makes | 8 • difficulty | easy
2 Cans French Style Green Beans
1 Can Cream of Mushroom Soup
1/8 tsp pepper
3/4 cups milk
1 1/3 cups French Fried Onions
Drain the green beans.
Mix all ingredients reserving 2/3 cup french fried onions.
Bake at 350 degrees for 30 minutes.
Top with other 2/3 cup french fried onions.
Bake for 5 minutes longer.
Easy to double.
Green Grape Salad
submitted by satu v. • prep time | 30 min • total time | 30 min • makes | 10-15 • difficulty | easy
4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar
Wash and dry grapes. Seperate off the stems. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
I’d like to try it with the grapes cut in to halves but have not yet.
submitted by dorota a • prep time | 15 min • total time | 15 min • difficulty | easy
6 avocados, halved, seeded and peeled
1 lime, juiced
2 tsp ground cumin
1/2 medium red onion, diced
2-3 Roma tomatoes, diced
1/3 cup chopped cilantro
1 lg clove garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
1 tsp cayenne (optional)
Half, dice, and scoop avocados into large bowl. Juice lime and coat avocados. Using potato masher or fork, smash avocados to desired consistency. Add remaining ingredients and gently mix.
submitted by jodi r • prep time | 15-20 min • total time | 1 hr • makes | 6 • difficulty | easy
15 oz. container ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup pesto
2 cups spaghetti sauce
10-12 cooked manicotti shells
Heat oven to 350. Spread 3/4 cup spaghetti sauce into bottom of 9×13 casserole dish. Beat egg; mix in cheeses & pesto until blended. Scoop into ziploc bag & cut off one corner. Fill cooked manicotti shells with cheese mixture from both sides & line up in baking dish. Top with remaining sauce. Cover with tinfoil & cook 40 minutes.
submitted by stacy b • prep time | 15 min • total time | 1 hr 50 min • makes | 16 • difficulty | average
1 box (18.25 ounces) white cake mix
1 package (3.4 ounces) instant pistachio pudding mix
1 cup vegetable oil
1 can (12 ounces) lemon-lime soda (such as 7-Up)
1 package (3.4 ounces) instant pistachio pudding mix
1-1/2 cups milk
1 container (8 ounces) frozen whipped topping, thawed
1. Cake: Heat oven to 350 F. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with waxed paper and spray again.
2. In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high speed for 4 minutes. Scrape down side of bowl after 2 minutes.
3. Equally divide batter between prepared cake pans. Bake at 350 F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto rack and cool completely.
4. Frosting: In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.
5. Place 1 cake layer on a serving plate and frost top with 1 cup of the frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for at least 1 hour before serving. Store in refrigerator.
Spinach Artichoke Dip
submitted by sarah b • prep time | 15 min • total time | 2 hours 15 min • makes | 20 • difficulty | easy
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 can (14 oz) quartered artichoke hearts, drained, chopped
1/2 cup refrigerated Alfredo pasta sauce
1/2 cup mayonnaise
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese
Mix all ingredients in slow cooker. Cover; cook on low heat for 2-4 hours. Serve with favorite crackers or bread.
Stuffed Green Peppers
submitted by satu v • prep time | 30 min • total time | 1 hr • makes | 6 • difficulty | easy
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed
1.Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2.In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3.Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4.Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Thanks to all the ladies who have attended our recipe swaps, here are some other delicious recipes to try: