Serves 18
INGREDIENTS:
2 cups graham cracker crumbs
½ cup butter, melted, plus ¼ cup butter
4 – (5 medium) bananas, sliced into ½ inch-thick rounds
1 ½ quarts strawberry ice cream, softened
1 cup chocolate chips
1 cup confectioners’ sugar
1 cup evaporated milk
1 teaspoon vanilla extract
1 (8 oz.) container non-dairy whipped topping
In a small bowl, combine the graham cracker crumbs and melted butter. Set
aside ½ cup of the mixture, then press the remainder into the bottom of a 9 x
13 inch pan.
Place the bananas in a single layer over the crust. Spread the softened ice
cream on top and smooth. Cover plastic wrap and freeze until firm for about
an hour.
In a large saucepan, melt the chocolate chips and the remaining ¼ cup
butter and stir until smooth. Add the confectioners’ sugar and evaporated
milk. Stir constantly over medium heat until slightly thickened and smooth;
about 8 minutes. Remove the pan from the heat and stir in the vanilla. Let
mixture cool about 30 minutes, stirring occasionally. Pour the mixture over
the ice cream and freeze until firm for about 45 minutes. Spread the whipped
topping over the chocolate layer and sprinkle with the reserved crumbs.
Freeze for at least 3 ½ hours. Remove the dish from the freezer 10 - 20
minutes before slicing.
Submitted by: Dr. Pajtas
INGREDIENTS:
1 lb. of ground chuck
1 large onion
1 can of kidney beans
1 carrot – shredded
1 large can of tomatoes
6 beef bouillon cubes
6 cups of water
1 tsp. sweet basil
1 tsp. parsley
1 tsp. garlic
½ tsp. oregano
1 box of any kind of pasta
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Brown ground chuck and onion.
Add all ingredients except for oregano and pasta.
Simmer for 45 minutes covered.
Cook pasta according to package directions.
Add oregano right before serving.
Serve soup overtop of pasta.
Sprinkle with parmesan cheese.
Submitted by: LakePointe Patient Family
Preheat oven to 350 degrees
Makes two dozen
INGREDIENTS:
BASE:
1 large (20 - 23 oz.) package brownie mix
As called for in mix:
eggs
vegetable oil
water
TOPPINGS:
1 (8 oz.) package cream cheese, softened
1/3 cup of sugar
1 egg
1 ½ tsp. instant coffee granules
1 tsp. vanilla
In a large bowl, stir together the brownie mix according to the
package directions. Grease a 9 x 13 pan and pour in the brownie
batter. Set pan aside.
In a small bowl, with an electric mixer; combine the cream cheese,
sugar, 1 egg, coffee granules and vanilla. Beat until thoroughly mixed,
though bits of cream cheese will still show. Spoon the topping onto
the unbaked brownie batter. Use a knife to swirl the topping over and
partly into the brownie batter, just so you see a nice half-mixed
effect.
Bake at 350 degrees for 35 - 38 minutes, so the topping is
thoroughly set. Enjoy!
Submitted by: Erica - Clinical Assistant
Serves 8
INGREDIENTS:
2 tbsp. butter
2 bunches of green onion – chopped
3 lb. red potatoes, cut into ½ inch cubes
2 cups chicken broth
3 cups heavy cream
2 ½ tsp. salt
1 tsp. pepper
In a large pot:
Sauté green onions in butter for 1 minute.
Add remaining ingredients to pot, boil, then simmer for 15 minutes
or until potatoes are tender.
Submitted by: The Paye’s - LakePointe patient Family
Serves 4
INGREDIENTS:
14 ½ oz. can of diced tomatoes
17 oz. white corn
16 oz. black beans
Mix and heat:
Canned tomatoes, drained white
corn, drained and rinsed black
beans.
For more flavor try:
jalapenos
diced avocado
shredded cheddar cheese
sour cream
Submitted by: The Paye’s - LakePointe patient family
Serves 3
Pomegranate Banana Smoothie
INGREDIENTS:
1 cup pomegranate juice
1 cup vanilla or pomegranate yogurt
1 frozen banana (break banana into chunks before freezing)
1 handful of blackberries or strawberries (optional)
Combine pomegranate juice, vanilla or
pomegranate yogurt, frozen banana and a handful
of frozen blackberries or strawberries in a blender,
then process until smooth.
Submitted By: Jordan - Clinical Assistant
INGREDIENTS:
1 package Oreo cookies (regular or double stuff) crushed
¾ stick butter, melted
1 – (8 oz.) Pkg. cream cheese, softened
1 cup confectioners sugar
2 containers cool whip
1 large package instant chocolate pudding prepared according to
directions.
Mix together crushed Oreo’s and butter; press
into a 9 x 13 pan. Blend cream cheese and
powdered sugar together; add 1 container cool
whip and spread on top of crust.
Layer prepared pudding over cream cheese layer.
Top with remaining cool whip, decorate with
reserved cookie crumbs or grated chocolate.
Refrigerate or freeze.
Submitted by: Melissa - Clinical Assistant
INGREDIENTS:
2 diced medium onions
1 lb. hamburger
2 tbsp. butter
1 tsp. salt
1/8 tsp. pepper
2 tbsp. chili powder
1 can stewed tomatoes
1 can red kidney beans
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Brown onions & melt in butter until lightly brown.
Stirring often add seasoning & tomatoes.
Simmer 1 hour.
Add beans and simmer 15 minutes. Enjoy!
Submitted by: Nancy - Administrative Coordinator
INGREDIENTS:
1 cup of orange juice
1 cup of frozen strawberries
½ cup of plain yogurt
1 tsp. of vanilla
Place all ingredients into a blender and blend
until smooth.
Submitted by: Shelley Krieg
Preheat oven 350 degrees
INGREDIENTS:
1 can pumpkin
1 can pet milk (evaporated milk)
1 egg
½ cup brown sugar
2 tsp. cinnamon
½ tsp. all spice
Sprinkle cloves and nutmeg
Add last: chopped pecans
Orange zest (skin) shredded.
Blend all ingredients and beat well.
Bake at 350 degrees for an hour not covered.
Submitted by: Linda - Financial Coordinator
INGREDIENTS:
1 cup pineapple chunks (drained)
1 cup Mandarin orange segments (drained)
1 cup sour cream
¼ to ½ cups maraschino cherries (cut in half)
2 cups of cooked white rice
• Mix together pineapple, oranges, warm rice,
marshmallows, cherries, mix together.
• Mix in sour cream last.
• Refrigerate over night to enhance flavor.
Submitted by: LakePointe Patient Family
Serves 8 (1 Cup each)
INGREDIENTS:
1 tbsp. olive oil
½ tsp. salt
¾ lb. boneless skinless chicken breast
4 cups (12 oz.) penne or mini
Cut into bite sized pieces penne pasta
3 cups frozen or fresh broccoli florets
1 package. (8 oz.) cream cheese or Neufchatel cheese (1/3 less fat)
¾ cup sliced carrot
1 – (14 oz.) can of chicken broth
½ cup grated parmesan cheese
In a large skillet, heat oil at medium temperature and add chicken.
Cook 3 minutes or until no longer pink, stirring occasionally. Add
broccoli, carrot, broth and salt; heat to boiling. Reduce heat to
medium, cover and cook 3 minutes or until vegetables are crisp and
chicken is done.
Meanwhile, cook pasta according to package directions; drain. Stir
cream cheese into broccoli mixture until completely melted and
smooth. Remove from heat; stir in Parmesan cheese. Spoon meat
and vegetable mixture over hot pasta and serve immediately.
Submitted by: Sue - LakePointe Patient
Preheat oven 350 degrees
INGREDIENTS:
1 clove garlic
1 lb. hamburger
1 can mushrooms
1 (5 oz.) can tomato sauce
1 cup sour cream
3 oz. cream cheese
5 oz. cooked noodles of your choice
1 cup cheddar cheese
• Brown (lightly) garlic and onion.
• Add 1 lb. browned/drained hamburger.
• Add tomato sauce and mushrooms, then simmer for 20
minutes.
• Mix 1 cup sour cream and 3 oz. cream cheese.
• Mix everything together in casserole dish.
• Top with 1 cup cheddar cheese and bake in oven for 20
minutes.
Submitted by: Sandy - Treatment Coordinator
Serves 6
Preheat oven 350 degrees
INGREDIENTS:
16 oz. Mueller’s Elbow Macaroni
1 cup (8 oz.) low-fat milk
1 can (10.75 oz.) reduced fat cream of chicken soup
1 tbsp. olive oil
1 small onion, chopped
1 ½ cups (6 oz.) shredded low-fat cheddar cheese, divided
10 oz. fresh or frozen broccoli, chopped, blanched and drained
• Cook and drain Elbow Macaroni according to package directions.
• Spray a 2 quart casserole dish with non-stick cooking spray.
• In a medium bowl: combine milk, soup and creamy mustard-mayonnaise
blend.
• Heat olive oil in a medium saucepan - over medium heat.
• Add onion; cook and stir for 2-3 minutes.
• Add milk mixture and bring to a boil, stirring constantly. Boil 1 minute.
• Remove from heat; stir in 1 ¼ cups of cheese until smooth.
• Blend in the drained broccoli and cooked pasta.
• Pour mixture into prepared casserole dish.
• Top with remaining ¼ cup cheese.
• Bake 350 degrees for 20 minutes, or until hot or bubbly.
Submitted by: Patty - Clinical Assistant
INGREDIENTS:
1 cup of milk or plain yogurt
1 large banana (remove peel)
1 large glob of natural peanut butter (no sugar added)
1 scoop of chocolate protein powder
4-6 ice cubes – depends how cold you want it
Place all ingredients in blender and run until smooth. Enjoy!
Submitted by: Dr. Krieg
Serves 10-12
Preheat oven 400 degrees
INGREDIENTS:
1 - (10 ¾ oz.) can undiluted cream of celery soup
1 - (10 ¾ oz.) can undiluted cream of chicken soup
¾ cup milk
¼ tsp. thyme
2 cups chopped frozen broccoli (thawed)
2 cups cut-up cooked chicken
2 cups shredded frozen potatoes (thawed)
1 cup cooked carrots (fresh is best, rather than frozen)
2 - (8 oz.) cans refrigerated crescent rolls (8 per can)
In a 9x13 pan, stir together the two cans of soup, milk and thyme. Stir in
the broccoli, chicken, potatoes and carrots.
Bake the pan uncovered at 400 degrees for 15 minutes only. Remove the
pan from the oven but leave the oven on.
Unroll both cans of crescent rolls and divide each can into four
rectangles across the top of the chicken mixture, overlapping as necessary
to fit.
Bake again at 400 degrees for another 15 minutes, until rolls are golden.
Submitted by: Kevin - Lab Technician
Serves 8
INGREDIENTS:
Sauce
½ cup sugar
1 tsp. paprika
1 tbsp. onion powder
1 tsp. salt
1 lb. fresh mushroom
1 head of broccoli
2 green onions, finely chopped
1 tsp. celery seed
1 cup salad oil
½ cup vinegar
• Mix the above ingredients for the sauce and allow to sit at least one
hour.
• Clean, drain and slice the mushrooms, broccoli and green onions.
• Add to the mixture.
• Place in the refrigerator and marinade several hours prior to serving.
Submitted by: Jan - Treatment Coordinator
INGREDIENTS:
4 cups graham cracker crumbs
3 sticks of butter
2 eggs
16 oz. powdered sugar
20 oz. can crushed pineapple
2-3 bananas
12 oz. cool whip
Strawberries
Chocolate sauce
In a medium bowl mix together graham cracker crumbs and 1 stick of
butter: press into a 13x9 pan.
Beat eggs, remaining butter and powdered sugar in separate bowl.
Spread powdered sugar mix onto graham cracker crumbs.
Layer: sliced bananas and strawberries, crushed pineapple (drained),
cool whip, drizzle chocolate sauce.
Refrigerate for 1 hour.
*Due to sugar content, snacking on this treat between meals should be
avoided.
Submitted by: Virginia - Clinical Assistant
Preheat oven 350 degrees
INGREDIENTS:
1 lb. sausage, ham or bacon cooked
and crumbled
8 slices of bread cubed
8 eggs
2 ½ cups milk
1 cup shredded cheese
1 tsp. dry mustard
1 tsp. salt
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In a greased 9x13 pan place cubed bread and crumbled meat.
Mix eggs, milk, dry mustard and salt.
Pour mixture over bread and meat.
Sprinkle cheese on top.
Cover and refrigerate overnight.
Bake at 350 degrees for 45 minutes - 1 hour. Enjoy!
Submitted by: Barb - Clinical Coordinator
Serves 4
INGREDIENTS:
1 lb. ground beef
1 medium sized onion
3 cloves garlic (chopped finely)
1 can stewed tomatoes (28oz.)
1 can tomato paste (6oz.)
1 ½ tsp. dried parsley
1 ¼ tsp. salt
1 tsp. dried oregano
1 tsp. sugar
¼ tsp. pepper
1 small head cabbage (shredded)
1 ½ cup water
Rice
• Cook ground beef.
• Stir in onion and garlic. Cook for 5 minutes.
• Add tomatoes and tomato paste.
• Stir in water, parsley, salt, oregano, sugar and pepper.
• Simmer 5 minutes.
• Add ½ cabbage and cook covered for 5 minutes.
• Add remaining cabbage and simmer covered for 90
minutes.
• Add rice or serve over rice.
Submitted by: Beth - Receptionist
INGREDIENTS:
2 – (10-12 oz.) packages frozen winter squash
puree, thawed
1/8 tsp. ground nutmeg
1 – (32 oz.) container ricotta
1 – (5 oz.) package baby spinach (6 cups)
Kosher salt and black pepper
12 lasagna noodles (about ¾ of a 16 oz. box)
8 oz. mozzarella - grated (about 2 cups)
Green salad, for serving
In a medium bowl, mix the squash and nutmeg. In a second bowl,
combine the ricotta, spinach , ½ tsp. salt, and ¼ tsp. pepper.
In the bottom of a 5 - 6 qt. slow cooker, spread ½ cup of the squash
mixture. Top with 3 of the lasagna noodles (breaking to fit), half the
remaining squash mixture, 3 lasagna noodles, and half the ricotta
mixture; repeat, ending with the ricotta mixture. Sprinkle with the
mozzarella.
Cook on low, covered, until the noodles are tender, 3 - 4 hours.
Serve with the green salad, if desired.
Submitted by: The Neisch’s - LakePointe Patient Family
Serves 8
Preheat oven 375 degrees
INGREGIENTS:
1 tbsp. Kosher salt
16 oz. cavatappi pasta
1 bunch green leaf Swiss chard
¼ cup butter
¼ cup all-purpose flour
1 cup half-and-half, warmed
2 cups fat-free milk, warmed
1 tsp. salt
1 tsp. all-purpose seasoning blend such
as Mrs. Dash original
¼ tsp. crushed red pepper
1 heaping tbsp. Dijon mustard
8 oz. Asiago cheese, shredded
1 cup cubes extra-sharp white cheddar
cheese
1 cup panko bread crumbs, optional
Butter a 2 ½ qt. casserole dish or 9x13 baking dish. Bring a large stock
pot of water to a boil and add the kosher salt. Stir in the pasta and cook
just until al dente, about 9 minutes. Drain well and rinse the pasta.
Meanwhile, rinse the chart leaves under cold water and coarsely shop
only the leaves. Place the leaves with water still on them in a large skillet.
Heat over medium heat and sauté’ until the leaves start to wilt. Remove
from the heat.
In the same pot that pasta was cooked in, heat the butter over medium
heat until melted. Sprinkle in the flour and cook 2 minutes, while stirring,
until the flour is incorporated. Slowly pour in the half-and-half and milk
and reduce heat slightly and cook until the mixture thickens. Add the salt,
seasoning blend, red pepper and Dijon. Add the Asiago and cheddar
cheeses and stir until melted. Add the drained and rinsed pasta, stirring
to coat it with the cheese sauce. Transfer to the baking dish, cover and
bake 15 minutes. Remove cover and, if using, sprinkle with the bread
crumbs and return to the oven. Bake until the bread crumbs are browned
and the mixture is bubbly.
Submitted by: The Neisch’s - LakePointe Patient Family
Preheat oven 350 degrees
Make mash potatoes with your own recipe.
INGREGIENTS:
1 lb. of ground round – brown
½ cup of onion
½ cup celery
2 tbsp. of flour to thicken
1 cup beef stock
3-4 tsp. of Worchester sauce
1 bag of frozen corn
• Cook meat in a skillet, add onions and celery and small
amount of water, steam until tender.
• In a large casserole pan layer in order from bottom to top:
• Beef
• Frozen corn
• Frozen peas
• Mash Potatoes
• Bake 30 minutes at 350 degrees
Submitted by: Shelley Krieg