*Featured Recipe*
from The Life Change Cookbook by Dr Beverly Thornhill Hunt and Virginia Hunt O'Brien

Crisp Baked Lemon Chicken

Ingredients:

Zest and juice of 1/2 lemon

1/4 cup butter

1 cup ground flax seed

1 tsp. paprika

1/2 tsp. seasoned salt

2 lbs chicken drumsticks (10 to 12 drumsticks)

Preheat Over to 400 degrees. Melt butter over low heat and allow to cool slightly. Measure zest, lemon juice, and melted butter into one shallow bowl, the flax, paprika, and salt in another.

Dip the chicken pieces into the juice mixture then the dry mixture. Place the chicken pieces on a rack in a baking pan and cover loosely with aluminum foil. Bake for 40 minutes.

Remove the foil and continue baking for up to 20 minutes or until chicken is tender.

Serves 4

Easy Hummus

Ingredients:

2 cups drained and rinsed Garbanzo beans (chickpeas)

1 lemon, juiced

1 Tbsp. Cedar Hill Garlic & More Dip Mix

2 Tbsp. tahini paste

1/4 cup extra virgin olive oil

1/4 tsp. Cedar Hill Peppermill Seasoning Blend

In a blender, mix first 4 ingredients until smooth. Then, while blender is going, add olive oil a little at a time, then add Peppermill Seasoning Blend. Refrigerate 1 hour or longer. Serve with pita bread, pita chips or your favorite crackers.
Servings:
Makes about 2 cups of hummus

Quick and Easy Pizza

Ingredients:

1- 8 oz. can tomato sauce

2 Tbsp. Cedar Hill Marinara Sauce Mix

1 large ready to bake pizza crust

1 cup browned Italian sausage

1/4 cup of chopped onions

1/4 cup sliced black olives

1/4 cup chopped green peppers

8 oz. shredded mozzarella cheese

2 Tbsp. Cedar Hill Garlic & More Dip Mix

In a small saucepan, combine tomato sauce with Cedar Hill Marinara Sauce Mix and simmer about 5 minutes. Spread sauce on top of pizza crust then top with meat and veggies. Toss the mozzarella with the Cedar Hill Garlic & More Dip Mix and then sprinkle evenly over top of pizza. Bake as directed on pizza crust package.
Servings:
Makes about 4-6 servings

Classic Cedar Hill Meat Loaf

Ingredients:

1 and 1/2 pounds lean ground beef

1- 8 oz. can tomato sauce

1/3 cup rolled oats

1 egg, beaten

1 Tbsp. Cedar Hill Peppermill Seasoning Blend

1 packet Cedar Hill Toasted Onion Dip Mix

Heat oven to 350 degrees. Mix all ingredients well then form into loaf shape. Place on greased pan and bake about 1 hour.
Servings:
Serves about 6.

Low Fat Turkey Burgers

Ingredients:

1 and 1/4 pounds ground turkey

1/2 cup Italian style breadcrumbs

1 large egg, beaten

2 Tbsp. Cedar Hill Toasted Onion Dip Mix

1/2 tsp. sea salt

Mix all ingredients together well, then form into burgers to either saute in a skillet with oil or cook on a grill. Serve with your favorite buns and condiments.
Servings:
Makes about 4-5 burgers

Southwest Chicken Breasts

Ingredients:

4-6 fully cooked grilled chicken breasts

1 packet Cedar Hill Salsa Mix (made up according to packet directions).

1/2# shredded Monterey Jack or Colby cheese

Place chicken in skillet. Add 3 cups of Cedar Hill Salsa (made according to packet directions). Simmer about 20-30 minutes, then add cheese and let cheese melt over chicken. Serve with your favorite rice.
Servings:
Serves 4-6.

Fried Fish Fillets

Ingredients:

1 pound white fish fillets

2/3 cup plain breadcrumbs

1 tsp. Cedar Hill Savory Dill Dip Mix

1-2 tsp. Cedar Hill Peppermill Seasoning Blend

1 and1/2 Tbsp. extra virgin olive oil

1 Tbsp. butter

1/2 cup milk

First combine the breadcrumbs, Savory Dill Mix and Peppermill Blend in a shallow pan. Pour milk in a separate shallow pan. Dip fish fillets into milk first, then into breadcrumb mixture, coating well. In a skillet, heat the oil and butter until melted. Fry fillets until golden brown, about 5 minutes on each side. Serve with your favorite tartar sauce or lemon wedges.
Servings:
Serves about 3-4

Garlic Baked Potatoes

Ingredients:

4 large baking potatoes

4 Tbsp. butter

4 Tbsp. Cedar Hill Garlic & More Dip Mix

2 tsp. Cedar Hill Peppermill Seasoning Blend

Sea Salt to taste

Slice potatoes (cleaned and skins on) lengthwise into eight wedges. Wrap each 4 potatoes in 4 sheets of foil. Before closing, sprinkle each sliced potato with 1 Tbsp. butter, 1 Tbsp. Garlic & More Mix and 1/2 tsp. Peppermill Blend and salt to taste. Bake approximately 1 hour or until tender.
Servings:
Serves 4

Crispy Baked Onion Chicken

Ingredients:

3 Tbsp. Cedar Hill Toasted Onion Dip Mix

1 Tbsp. Cedar Hill Peppermill Blend

3 Cups Instant Masked Potato Flakes

4 boneless and skinless chicken breasts

2 eggs, beaten

Combine the first 3 ingredients then dip chicken into egg and roll in potato flake mixture. Place in a greased baking pan and bake at 400 degrees for about 30 minutes or until browned and crispy. Serve with your favorite tossed salad and veggies.
Servings:
Makes 4 servings

Italian Eggplant

Ingredients:

1 large eggplant sliced about 1/2" thick and peeled

Sea salt to sprinkle eggplant

1 egg, beaten

1/2 to 3/4 cup cracker crumbs

1/2 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

2 cups Cedar Hill Marinara Sauce Mix (prepared according to directions)

Slice and peel eggplant about 1/2" thick. Sprinkle with salt and let stand about 30 minutes to draw out excess water. Dip slices into beaten egg then dip into cracker crumbs. Saute slices in a small amount of oil until tender and golden brown. Drain on paper towels. Top slices with Cedar Hill Marinara Sauce (prepared), parmesan and mozzarella. Put in a 300 degree oven long enough to melt cheeses.
Servings:
Serves about 4.

Creamy Spinach & Herb Salad Dressing

Ingredients:

1 Tbsp. Cedar Hill Spinach & Herb Dip Mix

1/4 cup sour cream (may use reduced fat)

1/4 cup mayonnaise (may use light mayonnaise)

2-3 Tbsp. milk (may use low fat)

Combine all ingredients and blend well. Cover and chill about 2 hours.
Servings:
Makes about 1/2 cup salad dressing.

Quick & Easy Shrimp Alfredo

Ingredients:

1/4 cup butter

1-2 tsp. Cedar Hill Garlic & More

1 pound of uncooked medium size shrimp (peeled and deveined)

2 cups of cream

1/2 cup grated Parmesan cheese

1 pound of your favorite cooked pasta

black pepper taste.

Melt butter in pan with the Cedar Hill Garlic & More. Add uncooked shrimp and saute until the shrimp are pink. Add the cream and parmesan cheese and simmer about 5 minutes. Add black pepper to taste then toss with cooked pasta and serve immediately.
Servings:
Serves about 4-5