[LIST}[*]1 lg. can sauerkraut[*]1 can mushroom pieces[*]3/4 stick butter[*]2 packets of prepared IP mushroom soup[*]1 med. onion, diced[/LIST]Boil sauerkraut, covered with water, for 5 to 10 minutes. Then remove from heat and drain. Brown the diced onion and mushrooms in the butter. Add to drained sauerkraut in a casserole dish. Mix in 2 cans of soup, you may add a little water to make the mixing easier. Bake at 350 degrees for 1 hour. Recipe may be doubled. Boiling the sauerkraut makes it not so strong.

• 1 1/2 lbs. hamburger
• 1 (15 oz.) can tomato sauce
• 1 c. Splenda brown sugar
• 1 qt. sauerkraut, drained

Brown hamburger lightly, adding a medium onion. Add sauce, sugar and sauerkraut and put into a baking dish. Bake 1 1/2 hours at 350 degrees (uncovered).

Tomatoe stirfry
1 small can diced tomatoes
1 small zucchini sliced
1/2 pakage brocolli coleslaw (minus carrots)
Chopped spinach
Italian seasoning.

Makes enough for two meals and keeps in the fridge for a couple of days.

• Ingredients:
• 1 cup sugar
• 1/2 cup water
• 1 pound rhubarb, cut in 1-inch pieces, about 3 cups

Preparation:
In a saucepan combine sugar and water, stirring until sugar is dissolved. Place rhubarb in a baking dish; pour syrup over rhubarb (it is not necessary to cover fruit with water since rhubarb has so much water). Cover dish and bake at 350° for about 30 minutes, until fruit is bubbly, stirring several times.

• 1/2 c. stevia
• 1 c. water
• A few drops red food coloring
• 4 c. rhubarb, peeled and diced
• 1 (3 oz.) pkg. strawberry Jello, dry

Boil 5 minutes. Peel and dice the rhubarb. Put in the stevia and water. Let come to a boil (I like my rhubarb cooked soft). Then add one 3 ounce package dry Jello right out of the box. Stir and let cool and set.

This is so easy it's barely a recipe. My favorite kind of cooking - prepare everything, dump it into the oven, set the timer, and come back when it beeps. Cooking things in packages is always fun too. Opening the packet almost feels like unwrapping a present.

• 6-8 cups of cut-up rhubarb (5-6 stalks). Be sure to cut off any leaf parts.
• 1 1/2 - 2 cups sugar
• 1 vanilla pod (optional)
• Preheat the oven to 200°C / 400°F.

Toss together the sugar and rhubarb. Put a double layer of aluminum foil on a baking dish, and put the rhubarb in a pile in the middle. If you're using a vanilla pod, place it in the middle of the rhubarb. Seal up the foil securely so you have a pouch. Bake in the oven for 30 minutes, until the rhubarb is tender. Chill before serving (though frankly it's good at any temperature).

If you want the rhubarb to disintegrate even more, bake for about 10 minutes longer.

If you want it to be more acidic, omit the vanilla and add the juice of half a lemon

This is so easy it's barely a recipe. My favorite kind of cooking - prepare everything, dump it into the oven, set the timer, and come back when it beeps. Cooking things in packages is always fun too. Opening the packet almost feels like unwrapping a present.

• 6-8 cups of cut-up rhubarb (5-6 stalks). Be sure to cut off any leaf parts.
• 1 1/2 cups stevia
• 1 vanilla pod (optional)
• Preheat the oven to 200°C / 400°F.

Toss together the stevia and rhubarb. Put a double layer of aluminum foil on a baking dish, and put the rhubarb in a pile in the middle. If you're using a vanilla pod, place it in the middle of the rhubarb. Seal up the foil securely so you have a pouch. Bake in the oven for 30 minutes, until the rhubarb is tender. Chill before serving (though frankly it's good at any temperature).

If you want the rhubarb to disintegrate even more, bake for about 10 minutes longer.

If you want it to be more acidic, omit the vanilla and add the juice of half a lemon

Ingredients:

• 1 1/2 C. diced rhubarb
• 1/8 C. stevia
• Small pinch of salt
• 1 (3 Oz.) Pkg. sugar free strawberry gelatin
• 1 C. cold water
• 2 Tbsp. lemon juice
• 1 C. diced celery

Procedure:
Combine rhubarb, sugar and salt. Place over very low heat. Cover and let come to boiling. Don't stir or add any water. When rhubarb has simmered until tender, remove from heat and add the gelatin. Stir until dissolved, then add cold water and lemon juice. Cool. Then chill until it starts to thicken. Fold in celery. Pour into individual molds and chill until firm.

Ingredients:

• 1.5 pds stew meat
• 1 pd rhubarb, cut into 1" pieces
• 1 c. chopped parsley
• 2 T. dried mint
• 1-2 T. tomato paste
• 1 chopped onion
• 1/4-1/2 t. turmeric
• pinch saffron dissolved in hot water
• 3 T. lemon juice
• salt and pepper to taste

Procedure:
Brown meat and onions. Add 2-3 cups water and tomato paste, turmeric, salt and pepper. Cook one hour. Saute parsley and mint. Add to stew with saffron. Cook another hour. Add lemon juice and rhubarb. Cook until rhubarb is tender but not falling apart. Serve over hot rice. The same recipe can be made with celery. Cooking times are approximate. Meat should be almost falling apart. There should be about 1 to 1-1/2 cups liquid in stew at end of cooking time.

Ingredients:

• 6 oz of chicken breasts.
• 6 oz of fresh spinach.
• 4 cups of chicken stock.
• 2 tablespoons of soy sauce.
• 2 tablespoons of spring onions, chopped finely.
• 1 teaspoon of stevia

Preparation Instructions:
Remove the spinach stems and wash the spinach.

Blanch the leaves for a few seconds in boiling water, until they are just wilted.

Pour cold water over the spinach leaves.

Slice the breasts chicken fairly thinly.

In another pot of boiling water, cook the chicken slices for about 2 minutes, until they are white and have gone slightly firm.

Drain both the spinach and the chicken.

Bring the chicken stock to a simmer. then add the the soy sauce and the sugar.

Add the cooked spinach and chicken.

Bring the soup back to a simmer; then add the spring onions.

Serve hot.

• 2 large bunches of spinach, about 1 lb
• Olive oil, extra virgin
• 3 cloves garlic, sliced
• Salt to taste

1 Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

2 Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

3 Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

4 After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here's the key that she doesn't mention in the recipe: dry them THOROUGHLY. That is, if you wash them.

Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."

I shook the pan around a bit as it went, but not sure that's necessary.

When it's done, take it out of the oven--and here's where it gets really good--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, and add 1.5 Tbs more olive oil.

Ingredients

• 1/4 cup extra virgin olive oil, eyeball it
• 5 to 6 cloves garlic, finely chopped
• 1 tablespoon chili powder
• 1 tablespoon grill seasoning blend
• 1 large head broccoli, cut into thin, long spears

Directions
Preheat oven to 425 degrees F.

Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

Ingredients1

• 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
• 3 1/2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• Large pinch of dried crushed red pepper

Preparation
Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Ingredients

• 1/2 cup extra virgin olive oil
• 2 large garlic cloves, or more to taste, finely minced
• Generous pinch hot red pepper flakes
• 2 6-ounce cans tuna packed in olive oil, drained
• Kosher salt
• 1/2 to 3/4 pound baby arugula

Method
1 Bring a large pot of well-salted
2 heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add arugula and tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat until done.