This was so easy even my 8 year old could make it. As a matter of fact he did make it. I love child labor.

1 whole Pan Of Cornbread
1 loaf French Bread, Somewhat Crusty
1 stick Butter
1 whole Medium Onion, Diced
2 cups Celery, Chopped
4 cups Low Sodium Chicken Broth
¼ cups Fresh Parsley, Chopped
½ teaspoons Dried Basil
2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
½ teaspoons Thyme
Salt To Taste

Preparation Instructions
Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.
Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.
Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.
Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.
Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

I'm always trying to find ways to put feta cheese in my food. So when we attended a dinner party at my friend Cindy's house and she served brown rice with spinach, sun dried tomatoes, and golden raisins, I thought it would taste even better with feta. I went home and started working on a recipe. I think I could have used a little more feta but the husband and kids seemed to think it turned out just fine the way it was. They aren't as big a fan of feta as I am. I had lots of leftovers which I ended up eating for lunch several days in a row.

2 cups of cooked (steamed) brown rice
3 cups cooked spinach
1 cup of finely chopped green onion
1 cup of seedless golden raisins
1/2 of sun-dried tomatoes or roasted red peppers
5 oz. fat free feta cheese
10 tablespoons Red Wine Vinaigrette


Cook the rice and spinach separately. Set aside and let them cool once they're done. (1 cup of uncooked brown rice yields a little more than 3 cups of cooked rice) In a large bowl, combine rice, spinach, feta, raisins, sun-dried tomatoes(red peppers), green onions, making sure everything is evenly distributed. Add the red wine vinaigrette and continue to stir, ensuring even distribution.

What do you do with edamame and mustard greens? You make vegetable Lo Mein. I love Lo Mein. you can usually put anything in it, and I do. I know those yellow things don't even come close to looking like mushrooms..... they don't taste like mushrooms either. I didn't have mushrooms so I decided to put whatever I had in the fridge. I used summer squash. Honestly I think this would be a tasty recipe no matter what you put in it. The husband loved it and the kids didn't complain so I guess it's a keeper. Traditionally Lo Mein is never fried. In fact some would even serve the parboiled noodles in individual bowls at the table and pour the other ingredients over top. So this could be considered a Chow Mein due to the 2 minutes that it cooks all together. Since I'm making it and I like Lo Mein I'm calling it Lo Mein.

1/2 cup boiling water
1/4 cup dried wood ear mushrooms
2 quarts water
3 cups chopped mustard greens
1 (14-ounce) package fresh Chinese egg noodles
1/4 cup low-sodium soy sauce, divided
1 tablespoon dark sesame oil
2 tablespoons canola oil
1 tablespoon grated peeled fresh ginger
1 1/4 cups (1/4-inch-thick) red bell pepper strips (about 1 medium)
3/4 cup chopped green onions
1 garlic clove, minced
1 1/2 cups frozen shelled edamame (green soybeans), thawed
3 tablespoons hoisin sauce

Combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside.
Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside.

Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 tablespoon soy sauce and sesame oil, tossing to coat, and set aside.

Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in reserved mushroom soaking liquid, noodle mixture, remaining 3 tablespoons soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.