Whether it’s green hats or green beer, St. Patrick’s Day gets everyone thinking about all things green. “Avocados, kiwis, and even green tea can all be thought of as green foods,” dietitian Gloria Tsang, founder of nutrition network HealthCastle.com, said. “Combined they offer potassium, fiber, antioxidants, magnesium and loads of vitamins.” Using Healthy Green Foods in a Kid-Friendly St. Patrick’s Day Meal: Bump up the taste appeal with sweet green fruits: Apples and pears with the skin on provide loads of fiber, while kiwi is loaded with Vitamin C and potassium and grapes have Vitamins C …

Cheesy Potato Casserole Ingredients: 1 32 oz bag frozen hash brown potatoes (thawed) 1 1/2 cups sour cream 1 10.75 oz can cream of chicken soup 1 medium sweet onion (finely chopped) 2 cups Mexican blend shredded cheese Salt and pepper to taste 4 cups corn flakes (crushed) 4 tbsp. butter (melted) Instructions: Preheat oven to 350 degrees. Combine sour cream, cream of chicken soup, onion, cheese, salt and pepper in a large bowl. Stir in hash brown potatoes. Pour and evenly spread into a greased 9x13 pan. In a medium bowl, melt butter and stir in crushed cornflakes. Evenly top casserole with …

Broccoli Casserole Provided by Julie Hickey, Chelmsford Patch Ingredients 2 1/2 - 3 lbs fresh broccoli crowns  about 5-6 heads 1 cup of sour cream 1 can cream of broccoli soup 2 eggs 3 cups of white cheddar cheese, shredded 1 1/2 cups of Pepperidge Farm Herb Seasoned Stuffing Directions Steam the fresh broccoli: You can use frozen broccoli, but I find it watery so I use fresh. If you use frozen, thaw it first and let it drain well. If using fresh broccoli, trim and separate the broccoli crowns. Put the broccoli in a microwaveable dish. Depending on the size of your dish and the size of your …

Ingredients 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces Directions Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. Servings: 8 This recipe is from AllRecipes.com. Find more recipes like this one here, at …

Zucchini Casserole  Provided by Bill, North Reading Patch reader Ingredients  4 oz. Pepperidge Farm Herb Stuffing Mix 1/3 c. butter, melted 4 c. cubed (3/4 inch) zucchini 2 carrots, grated/julienned 1 sm. onion, chopped 1 can cream of chicken soup 1/2 c. sour cream Directions  Heat oven to 350°. In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup (as is) and sour cream. Mix 1/2 of the stuffing mixture in with the zucchini mixture. Spread into a 9 x 12 greased casserole dish. Sprinkle with the remaining stuffing mixture. Cover dish with foil. …

Sweet Potato Casserole Provided by Maria Pesantes, Tewksbury Patch reader  Ingredients 3  Cups of mashed sweet potato (about 6 potatos) 3/4  Stick of margarine 1  Cup of evaporated milk 1 1/4 - Cup of sugar 2  Eggs 1 1/2 - Teaspoon cinnamon 1 1/2 - Teaspoon nutmeg 1  Teaspoon of vanilla  Mix well and bake at 425 degrees at 15 minutes. 1  Cup of crushed cornflakes 1/2 - cup of walnuts 3/4 - cup of brown sugar 3/4 - stick of margarine Mix and spread over casserole and bake for 15 minutes more.

Hamburger Corn Casserole Provided by Mary Khederian, Westford Patch blogger Ingredients  1 Package of Broad Egg Noodles, cooked, drained 1-2lbs Ground Beef 1 Onion Chopped 1 Can Cream of Mushroom Soup (undiluted) 1 Can Cream of Chicken Soup (undiluted) 1 Can Corn (drained) 1 Cup Sour Cream 2 T Butter Melted ½ Cup of Seasoned Breadcrumbs Directions: In large saute pan sauté the onions and the ground beef till no longer pink. Add the soups, the corn and sour cream. Heat through. Add the cooked noodles and turn out into a casserole dish. Melt the butter and add the bread crumbs and place on top …

by Ian Lee, HealthCastle.com This year's Super Bowl happens in New Orleans. Most Americans may not travel all the way to the Big Easy to watch the game, but anyone can capture the essence of the region by serving Cajun and Creole-themed foods. Classic Louisiana foods tend to be heavy on fat, calories, and sodium, but some simple variations can help cut down on post-game regret. Dietitian Gloria Tsang examined five of the "best-known New Orleans food items" to create simple suggestions for lightening up the classic recipes. "Louisiana's rich food culture gives Super Bowl fans lots of options …

Lasagna Soup Ingredients For Soup: 2 tsp. olive oil 1 lb. Sweet Italian sausage 2 cups chopped Vidalia onions 4 garlic cloves, minced 2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes 2 tbsp. tomato paste 1 28-oz. can fire roasted diced tomatoes 5 cups chicken stock 8 oz. Cavatappi pasta 1 tbsp dried basil salt and freshly ground black pepper, to taste For Cheesy Mixture: 8 oz. Ricotta 1/2 c. grated Parmesan 1/4 tsp. salt Few grinds black pepper 2 cups shredded Mozzarella cheese Instructions: Heat olive oil in a large pot over medium heat. Add sausage and brown, then cut into bite sized…

When it starts to get cold out there is nothing better for dinner than a nice, hearty stew. One of my favorite stews comes from the Williams-Sonoma Comfort Food cookbook. The recipe, called hearty beef stew, has a delicious sauce and the beef is nice and tender. For extra flavor I like to add sauteed mushrooms and a dash of red wine to the recipe. To make this recipe you'll need: 3 lbs boneless beef chuck, cut into 1-inch cubes 4 slices of apple smoked bacon, chopped 2 tbsp. canola oil Salt and pepper 1 yellow onion, chopped 3 carrots, chopped 3 stalks of celery, sliced into 1/2-inch pieces 2…

Welcome the cool fall weather with this delicious warm pot roast meal. This week’s soul warming recipe comes from Hamilton Mill resident Amy Thompson. “This dish was made by a former neighbor -- an Italian woman who is the best chef I've ever met,” Thompson said. There is nothing better than good old comfort food to warm the soul. This classic pot roast dish is the perfect meal to warm up your family or share with a friend on a special occasion. “The first time I had this dish was when I came home from the hospital after having my first child,” Thompson shared. Thompson loves this dish …

Chicken casserole is a favorite dish because it is so quick and easy to make. But why waste your time on another chicken recipe if you are going to end up making a second meal for the children? Hamilton Mill resident Whitney Muyres shares a chicken casserole that has added sweetness and crunch to make your children ask for seconds. Do you often have to make a separate meal for your children? Do you have any family-friendly recipes to share? Tell us in the comments. “I like to make it because it's fast, easy, and the kids will eat it,” Muyres said. However, this is not just a dish that the …

CAKE: 3 c. flour 1/4 tsp salt 1 c. sugar 4 tsp. baking powder 2 eggs 2 tsp. vanilla 1 1/2 c. milk 1/2 c. butter, melted CINNAMON FILLING: 1 c. butter, softened 1 c. brown sugar 2 Tbsp. flour 1 Tbsp. cinnamon GLAZE: 2 c. powdered sugar 5 Tbsp. milk 1 tsp. vanilla To start, grease a 9 X 13 glass cake pan and preheat the oven to 350 degrees. Into your stand mixer, or large mixing bowl, mix the flour, salt, sugar, baking powder, eggs and vanilla. Pour the milk over the other ingredients and mix well. While the mixer is still running, slowly add the melted butter. Mix just until combined. Spread …

Butternut Squash and Apple Soup Serves 8-10 5 tbsp. butter 1 medium butternut squash, cut into 1/2-inch pieces 1 leek, green and white parts, chopped 1 small carrot, peeled and chopped 1 celery stalk, chopped 2 Granny Smith apples, peeled, cored, and chopped 1 1/2 tsp. dried thyme 1/2 tsp. dried sage leaves 4 cups homemade chicken stock or canned low-salt chicken broth 1 cup apple cider salt and freshly ground pepper to taste 1/2 cup heavy (whipping) cream chopped fresh chives for garnish 1. In a large saucepan over medium-high heat, melt the butter. Add the squash, leeks, carrot, and celery …

Here is a recipe for lentil soup from Victoria Hart Glavin, blogger for the Patch site in New Canaan, Conn. She says the ham bone is optional, so vegetarians can also enjoy this meal in a bowl. Ingredients 1 pound dried lentils 1 ham bone 2 quarts eater 1 ficed onion 2 chopped celery stalks 2 chopped carrots 4 minced garlic cloves 1 bay leaf 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Sort and rinse the dried lentils. In a large size soup pot add the water, lentils, ham bone, onions, celery, carrots, garlic, bay leaf, kosher salt and pepper.  Reduce the heat to low and cover …

Pumpkin Cheesecake Crust: 1 3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1 stick melted salted butter Filling: 3 (8-ounce) packages cream cheese, at room temperature 1 (15-ounce) can pureed pumpkin 3 eggs plus 1 egg yolk 1/4 cup sour cream 1 1/2 cups sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon fresh ground nutmeg 1/8 teaspoon ground cloves 2 tablespoon all-purpose flour 1 teaspoon vanilla extract Preheat oven to 350 degrees. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch …

Cookbook author Margaret Johnson shares her recipe. Dubliner Potato Cakes with Cumberland Sauce Makes about 16 cakes 2 tbsp. butter 4 tbsp. chopped leeks 2 lbs. mashed potatoes 1 (7-oz) package Dubliner Cheese, grated 1 tsp. cayenne pepper 1 large egg yolk 3 tbsp. chopped parsley salt and freshly ground pepper to taste all-purpose flour for dredging 1 large egg beaten with 1 tablespoon water Panko (Japanese bread crumbs) for dredging cooking oil for frying mixed greens for serving 1. In a large skillet over medium heat, melt the butter. Add the leeks and sauté for about 2 minutes, or until …