Anne's Recipe Box

Egg Rolls

2011-05-15T13:36:00.000-07:00

Ingredients:

*Spring roll pastry (you can find these at most grocery stores, but the kind at specialty grocery stores are better)

*Approximately 1 lb. ground pork, chicken, or turkey

*2 carrots, grated

*2 small onions, sliced thin

*1/2 head of cabbage, sliced thin like cole slaw (you can buy a bag of shredded cole slaw w/out sauce if you prefer)

*Bean sprouts

*Other optional ingredients: small shrimp, spinach or snow peas (sliced thin)

*2 Tbsp. soy sauce

*1 tsp. sesame oil

*1 egg

1. Slice/grate your veggies very thin.

2. 2. Brown meat until cooked thoroughly. You may want to add 1/4 c. water to pork when cooking if you have a low-fat percentage.

3. 3. When meat is cooked, add veggies and soy sauce and sesame oil. Cook and stir 2-3 minutes--overcooking will cause your veggies to get soggy.

4. 4. Drain veggies in a colander and let cool, or the mixture will ruin your pastry.

5. . When your mixture has cooled, open your spring roll pastry. Don't open too early--they'll dry out. Also, plan on using the entire package at once. They won't keep once they're opened. Just peel off a couple at a time.

7. Crack an egg in a small dish and lay out a pastry.

8. Spoon some of the mixture onto the pastry wrap near the corner closest to you

9. Wrap fast! Fold the corner up and wrap tightly around mixture as shown.

10. ip a finger in your egg white and wet the two corners of the wrap. (This is important to keep the wrap sealed until it's fried.)

11. Fold corners over and press to seal.

12.

Salmon Salad

2011-01-14T14:46:00.001-08:00

1 15-oz salmon, canned

4 green onions, chopped

3 tomatoes, diced

1 bell pepper, chopped

5 ounces mixed baby salad greens

1/2 cup fresh basil chopped

1/2 cup shredded cheddar cheese (raw)

1/4 cup lemon juice, freshly squeezed

1/4 cup olive oil

1 Tbs honey (raw)

1 tsp oregano

4 Tbs mustard

1/2 tsp salt

1/2 tsp pepper

1. Drain salmon and mix with chopped vegetables and basil.

2. Place salad greens on places and top with salmon mixture.

3. Combine lemon, olive oil, honey, oregano, mustard, and salt and pepper and drizzle on salad.

4. Garnish with cheese.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (12.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 401.42

Calories From Fat (57%) 230.8

Calories From Protein (29%) 116.02

Calories From Carbohydrates (14%) 54.6

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 26.02g 40%

Saturated Fat 6.39g 32%

Monounsaturated Fat 13.5g

Polyunsaturated Fat 3.76g

Trans Fatty Acids 0g

Cholesterol 55.42mg 18%

Sodium 901.13mg 38%

Potassium 763.98mg 22%

Total Carbohydrates 15.22g 5%

Fiber 3.77g 15%

Sugar 9.47g

Net Carbohydrates 11.45g

Protein 27.92g 56%

Vitamin A 2832.89IU 57%

Vitamin C 82.31mg 137%

Calcium 363.57mg 36%

Iron 2.32mg 13%

Vitamin E 5.29mg 53%

Vitamin D 705.56IU 176%

Thiamin 0.16mg 11%

Riboflavin 0.33mg 19%

Niacin 8.3mg 42%

Vitamin B6 0.35mg 18%

Folate 75.81mcg 19%

Vitamin B12 5.19mcg 87%

Pantothenic Acid 0.85mg 9%

Vitamin K 75.77mcg 95%

Phosphorus 424.31mg 42%

Magnesium 64.78mg 16%

Zinc 1.91mg 13%

Copper 0.27mg 14%

Manganese 0.38mg 19%

Selenium 38.98mcg 56%

Simon's Famous Tuna Salad

2011-01-14T14:40:00.000-08:00

Ingredients

3 cans (6 ounces each) light water-packed tuna drained and flaked
3/4 cup fat-free mayonnaise
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
10 slices whole wheat bread toasted
5 lettuce leaves

Directions

In a large bowl, combine the first seven ingredients. For each sandwich, layer a slice of toast with a lettuce leaf and 1/2 cup tuna salad. Top with a second slice of toast. Yield: 5 servings.

Nutrition Facts: 1 sandwich equals 289 calories, 4 g fat (1 g saturated fat), 34 mg cholesterol, 907 mg sodium, 29 g carbohydrate, 5 g fiber, 34 g protein.

Roasted Eggplant Spread

2011-01-14T14:39:00.001-08:00

Ingredients

2 medium eggplants peeled
1 red bell pepper seeded
1 red onion peeled
2 garlic cloves minced
3 tablespoons good olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley plus extra for garnish

Directions

Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Cottage Cheese Stuffed Celery

2011-01-14T14:37:00.000-08:00

Ingredients

1 leaf red or green lettuce
1 slice turkey breast
1 slice ham
1 thin slice tomato
1 thin slice avocado
1 teaspoon lime juice
1 leaf arugula
1 tablespoon ranch dressing

Directions

Fan the lettuce leaf on a plate. Top with the turkey, ham, and tomato.

In a small bowl, combine the avocado and lime juice, then spoon onto the tomato. Top with the arugula and dressing. Roll up and secure with a wooden pick.

Per wrap: 140 calories, 1g fiber, 4 g carb

California Wrap

2011-01-14T14:35:00.000-08:00

Ingredients

1 leaf red or green lettuce
1 slice turkey breast
1 slice ham
1 thin slice tomato
1 thin slice avocado
1 teaspoon lime juice
1 leaf arugula
1 tablespoon ranch dressing

Directions

Fan the lettuce leaf on a plate. Top with the turkey, ham, and tomato.

In a small bowl, combine the avocado and lime juice, then spoon onto the tomato. Top with the arugula and dressing. Roll up and secure with a wooden pick.

Per wrap: 140 calories, 1g fiber, 4 g carb

California Chicken Wraps

2011-01-14T14:34:00.001-08:00

Ingredients

1/3 cup prepared hummus
4 whole wheat tortillas (8 inches)
2 cups cubed cooked chicken breast
1/4 cup chopped roasted sweet red peppers
1/4 cup crumbled feta cheese
1/4 cup thinly sliced fresh basil leaves

Directions

Spread hummus on tortillas; top with chicken, peppers, cheese and basil. Roll up. Yield: 4 servings.

Nutrition Facts: 1 wrap equals 300 calories, 8 g fat (2 g saturated fat), 58 mg cholesterol, 408 mg sodium, 26 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Herbed Tuna Sandwiches

2011-01-14T14:26:00.001-08:00

Ingredients

2 cans (6 ounces each) light water-packed tuna drained and flaked
2 hard-cooked eggs chopped
1/3 cup fat-free mayonnaise
1/4 cup minced chives
2 teaspoons minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon onion powder
8 slices whole wheat bread toasted
1/2 cup shredded reduced-fat cheddar cheese

Directions

In a small bowl, combine the first seven ingredients. Place four slices of toast on an ungreased baking sheet; top with tuna mixture and sprinkle with cheese.

Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Top with remaining toast. Yield: 4 servings.

Cool and Creamy Spinach Dip

2011-01-14T14:25:00.001-08:00

Ingredients

1 cup (8 ounces) 2% cottage cheese
1 package (10 ounces) frozen chopped spinach thawed and squeezed dry
1 cup (8 ounces) fat-free sour cream
2 tablespoons fat-free milk
1 tablespoon grated Parmesan-Romano or Parmesan cheese
1 tablespoon reduced-fat ranch salad dressing
1/4 teaspoon dill weed
1/8 teaspoon garlic powder
Assorted fresh vegetables

Directions

In a food processor, cover and process cottage cheese until smooth. Transfer to a small bowl; stir in the spinach, sour cream, milk, Parmesan-Romano cheese, ranch dressing, dill and garlic powder. Cover and refrigerate for 3-4 hours. Serve with vegetables. Yield: 2-1/2 cups.

Nutrition Facts: 1/4 cup (calculated without vegetables) equals 56 calories, 1 g fat (trace saturated fat), 8 mg cholesterol, 145 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchange: 1/2 starch.

Cottage Cheese, Avocado, and Salsa Dip

2011-01-14T14:23:00.000-08:00

Ingredients

1 cup frozen corn
1 (15 ounce) can black beans
1 (32 ounce) container cottage cheese
1 avocado diced
2 roma tomatoes diced
2 cups salsa
1 (13.5 ounce) package tortilla chips

Directions

Cook the black beans and corn in a small saucepan over medium heat until warm and tender, about 10 minutes. Strain, and rinse under cold water to remove liquid and excess sodium. Set aside.

Place the cottage cheese in a mixing or serving bowl. Peel, pit, and dice the avocado into bite size pieces, and add to the cottage cheese. Cut the tomatoes in half lengthwise, remove seeds, and dice into bite size pieces. Add to the cottage cheese along with the corn, black beans, and salsa. Stir until well blended. Cover and refrigerate until ready to serve. Serve with tortilla chips, if desired.

Roated Red Pepper Dip

2011-01-14T14:22:00.000-08:00

Ingredients

1 cup (8 ounces) fat-free sour cream
1/2 cup reduced-fat mayonnaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables

Directions

In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables. Yield: 2 cups.

Nutritional Analysis: 1/4 cup dip (calculated without red pepper cup and vegetables) equals 90 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 192 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Tangy Fruit Salsa with Cinnamon Chips

2011-01-14T14:19:00.000-08:00

Ingredients

1 tablespoon sugar
1/4 teaspoon ground cinnamon
4 flour tortillas (6 inches)
SALSA:
1 can (15 ounces) sliced peaches drained and chopped
2 kiwifruit peeled and chopped
1 cup sliced unsweetened strawberries
2 teaspoons lime juice
1 teaspoon sugar
1 teaspoon grated lime peel

Directions

Combine sugar and cinnamon. Spritz tortillas with cooking spray; sprinkle with cinnamon-sugar. Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400 for 8-10 minutes or until lightly browned. Remove to a wire rack to cool.

In a bowl, combine the salsa ingredients; mix gently. Serve with cinnamon chips. Yield: 2-1/4 cups salsa (32 chips).

Combine sugar and cinnamon. Spritz tortillas with cooking spray; sprinkle with cinnamon-sugar. Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400 for 8-10 minutes or until lightly browned. Remove to a wire rack to cool.
In a bowl, combine the salsa ingredients; mix gently. Serve with cinnamon chips. Yield: 2-1/4 cups salsa (32 chips).

Sesame Broccoli

2011-01-14T14:18:00.001-08:00

Ingredients

1 package (10 ounces) frozen broccoli spears
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons vinegar
2 teaspoons sesame seeds toasted

Directions:

Cook broccoli according to package directions. Meanwhile, in a small saucepan, combine oil, soy sauce, sugar and vinegar; heat on medium until sugar is dissolved and mixture is hot. Drain broccoli; place in a serving bowl. Drizzle with soy sauce mixture and sprinkle with sesame seeds. Yield: 4 servings.

Diabetic Exchanges: One serving (prepared with light soy sauce) equals 2 vegetable, 1/2 fat; also, 81 calories, 143 mg sodium, trace cholesterol, 9 gm carbohydrate, 2 gm protein, 3 gm fat.

Garlicky Spinach

2011-01-14T14:15:00.002-08:00

Ingredients

1 bag or 2 boxes frozen spinach
2 tablespoons olive oil
4 cloves garlic sliced

Directions

Thaw spinach and squeeze out excess liquid. Heat oil in medium skillet over medium- high heat and cook garlic until fragrant, about 1 minute. Add spinach and toss until heated through. Serve.

Chocolate Fruit Dip

2011-01-14T14:15:00.001-08:00

Ingredients

1-1/2 cups plain yogurt
2 tablespoons fat-free milk
10 miniature marshmallows
2 tablespoons semisweet chocolate chips
Assorted fresh fruit- blueberries, raspberries, strawberries

Directions

Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.

In a small heavy saucepan, combine the milk, marshmallows and chocolate chips. Cook and stir until chips are melted and mixture is smooth. Transfer to a small bowl; cool to room temperature.

Remove yogurt from cheesecloth and discard liquid from bowl. Gradually stir yogurt into milk mixture. Refrigerate until serving. Serve with fruit. Yield: 1 cup.

Tunariffic Pasta Salad

2011-01-14T14:14:00.001-08:00

Ingredients

1 (8 ounce) package pasta shells
1 (10 ounce) package frozen peas
1 (6 7/8 ounce) can tuna in water
2 green onions minced
2 tablespoons low-fat mayonnaise
3/4 cup plain nonfat yogurt
1 tablespoon Dijon mustard
1 clove garlic minced
salt & pepper

Directions

1Cook pasta shells according to package directions.

2Drain and set aside. In a small saucepan, cook the peas according to package directions.

3Drain and set aside. In a large bowl, combine tuna, green onions, mayonnaise, yogurt, mustard, garlic, salt and pepper.

4Mix lightly.

5Add the cooked pasta and peas and toss all ingredients together.

6Cover and refrigerate until serving time.

Japanese Steak Salad

2011-01-14T14:12:00.000-08:00

Ingredients

3 tablespoons sherry or reduced-sodium chicken broth
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons hoisin sauce
1/2 teaspoon minced fresh gingerroot
1 boneless beef sirloin steak (1 inch thick and 1-1/4 pounds)
2 green onions chopped
1 tablespoon sugar
1 tablespoon sesame oil
1/3 cup fresh snow peas
3 cups sliced Chinese or napa cabbage
3 cups torn romaine
1/3 cup uncooked instant rice
1/2 cup julienned carrot
1/2 cup thinly sliced cucumber
1/2 cup sliced radishes

Directions

In a small bowl, combine the first five ingredients. Pour 1/3 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for at least 2 hours. For dressing, add the onions, sugar and sesame oil to the remaining marinade. Cover and refrigerate until serving.

In a small saucepan, bring 1 in. of water to a boil. Add peas. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. Combine the cabbage, romaine and peas; place on a serving platter.

Drain and discard marinade. Broil beef 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 5 minutes before slicing.

Meanwhile, cook rice according to package directions. Arrange the carrot, cucumber and radishes on cabbage mixture. Top with rice and beef; drizzle with dressing. Yield: 4 servings.

Hawaiian Fruit Salad

2011-01-14T13:39:00.001-08:00

Ingredients

3-1/2 cups cubed fresh pineapple
3 cups honeydew balls
1-1/2 cups cantaloupe balls
1 medium mango peeled and cubed
1 cup green grapes
1 cup halved fresh strawberries
1 kiwifruit peeled, quartered and sliced
BANANA DRESSING:
2 small bananas cut into 1-inch pieces
1 cup (8 ounces) reduced-fat sour cream
1/4 cup packed brown sugar
1-1/2 teaspoons lemon juice

Directions

In a large bowl, combine the first seven ingredients. In a food processor, combine the bananas, sour cream, brown sugar and lemon juice. Cover and process until smooth. Serve with fruit. Yield: 14 servings.

Nutrition Facts: 3/4 cup fruit with 2 tablespoons dressing equals 112 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 21 mg sodium, 24 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 fat.

Fresh and Fruity Colseslaw

2011-01-14T13:37:00.001-08:00

Ingredients

1 package (16 ounces) coleslaw mix
2 celery ribs chopped
1 cup seedless grapes halved
1 medium tart apple chopped
1/3 cup plain yogurt
1/3 cup orange juice
2 tablespoons fat-free mayonnaise
1 tablespoon sugar
1 tablespoon lemon juice

Directions

In a large bowl, combine the coleslaw mix, celery, grapes and apple. Combine the remaining ingredients; pour over the top. Toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.

Nutrition Facts: 3/4 cup equals 50 calories, trace fat (trace saturated fat), 1 mg cholesterol, 51 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Rice Bean Salad

2011-01-14T13:32:00.000-08:00

Ingredients

2 cups cooked brown rice cooled
1 can (16 ounces) kidney beans rinsed and drained
2 celery ribs with leaves chopped
1 medium red onion chopped
2 garlic cloves minced
4-1/2 teaspoons minced fresh parsley or 1-1/2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fat-free Italian salad dressing

Directions

In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled. Yield: 6 servings.

Nutrition Facts: 2/3 cup equals 162 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 522 mg sodium, 32 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchange: 2 starch.

5-Cup Salad

2011-01-14T13:31:00.001-08:00

Ingredients

1 cup mini-marshmallows
1 cup pineapple tidbits
1 cup mandarin oranges
1 cup coconut
1 cup sour cream

Directions

Combine all ingredients and let set in refrigerator for at least 3 hours.

Strawberry Sauce for Pancakes

2011-01-14T13:26:00.000-08:00

Ingredients

16 ounces strawberries fresh or frozen (unsweetened, thawed)
1 teaspoon lemon juice
2 tablespoons maple syrup

Directions

Puree strawberries in to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

Yield: 4 servings, serving size about 1/3 cup

Homemade Onion Soup Mix

2011-01-14T13:19:00.001-08:00

Ingredients

4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper

Directions

1Cut a 6-inch square of heavy duty foil.

2Place all ingredients in center of foil.

3Fold foil to make an airtight package.

4Label with date and contents.

5Store in a cool, dry place.

6Use within 6 months.

Chicken Stock

2011-01-14T13:15:00.000-08:00

Ingredients

3 (5-pound) roasting chickens
3 large yellow onions unpeeled and quartered
6 carrots unpeeled and halved
4 stalks celery with leaves cut into thirds
4 parsnips unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Directions

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Veggie Pizza with Herbed Tomato Crust

2011-01-14T13:11:00.000-08:00

Ingredients

1/2 cup whole wheat flour
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary crushed
1 teaspoon active dry yeast
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1/2 cup tomato juice
1 teaspoon olive oil
1-1/2 to 1-3/4 cups all-purpose flour
TOPPINGS:
1 8 oz can pizza sauce
1 medium green pepper chopped
1 cup sliced fresh mushrooms
1 small red onion chopped
1 medium tomato chopped
1 cup shredded mozzarella cheese

Directions

In a large bowl, combine the first seven ingredients. In a small saucepan, heat the water, tomato juice and oil to 120-130. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes.

Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly.

Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake at 400 for 25-30 minutes or until cheese is melted and edges are lightly browned. Yield: 6 slices.

Taco Salad

2011-01-14T13:04:00.000-08:00

Ingredients

1 lb ground beef
1 packet taco seasoning
1 cup cheddar cheese grated
taco sauce
lettuce shredded
1 tomato diced
1 bag tortillas chips
salsa
1 avocado diced
1 (16 ounce) container sour cream

Orange Marmalade Marinated Salmon

2011-01-14T12:59:00.000-08:00

Ingredients

2/3 cup orange marmalade
1/3 cup rice vinegar
1/3 cup soy sauce
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
2 teaspoons dried onion flakes
1 teaspoon sesame oil
1 teaspoon olive oil
1 pinch chili pepper flakes
pepper
2 1/2 lbs fresh salmon fillets washed and towel dried
fresh sliced scallion (to garnish)

Directions

1In a ziplock gallon size bag add first 8 ingredients.

2Seal and mush with hand till blended.

3Add Salmon and marinate for 1 hour.

4Heat grill to medium high.

5If using a fish basket or heavy duty foil, spray it with nonstick oil.

6Remove salmon from marinade and reserve.

7Place salmon into basket or foil folding tail in to make thickness even.

8Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.

9Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.

10Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.

11Turn salmon out onto platter.

12Drizzle the reduced marinade and garnish with scallions.

13*To make ahead*.

14To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.

15To serve: Thaw in fridge and proceed with cooking directions.

Mexican Lasagne

2011-01-14T12:50:00.000-08:00

Ingredients

1 pound lean ground beef (90% lean)
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 can (2-1/4 ounces) sliced ripe olives drained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1/2 cup thinly sliced green onions

Directions

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.

Place three noodles in a 13-in. x 9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.

Cover and bake at 350 for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Yield: 9 servings.

Nutritional Analysis: One serving (1 piece) equals 341 calories, 13 g fat (7 g saturated fat), 49 mg cholesterol, 680 mg sodium, 31 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

Source: http://www.tasteofhome.com/Recipes/Mexican-Lasagna-6/Print

Garlic Chicken Spaghetti

2011-01-14T12:46:00.000-08:00

Ingredients

1 package (1 pound) spaghetti
1/2 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1 pound boneless skinless chicken breasts cut into 1-inch cubes
1/4 cup olive oil divided
2-3/4 cups sliced fresh mushrooms
5 garlic cloves minced
1/4 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside. In a large resealable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat.

In a large skillet, saute chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Add the broth, wine or additional broth, parsley, basil, salt, pepper and pepper flakes. Stir in the reserved tomatoes and chicken; heat through.

Drain spaghetti. Add chicken mixture and cheese; toss to coat. Yield: 8 servings.

Nutrition Facts: 1-1/2 cups equals 398 calories, 11 g fat (2 g saturated fat), 36 mg cholesterol, 386 mg sodium, 50 g carbohydrate, 3 g fiber, 23 g protein.

Source: http://www.tasteofhome.com/recipes/Makeover-Garlic-Chicken-Spaghetti

Layered Chicken Dinner

2011-01-14T12:39:00.000-08:00

Ingredients

1 cup brown rice, uncooked
2 cups cut green beans, drained
16 ounces boneless, skinless chicken breasts
1 (14.5 ounce) cans cream of chicken soup
1 cup sliced fresh mushrooms
2 tablespoons bacon bits
1 cup water
1 teaspoon dried parsley flakes
1 teaspoon dried onion flakes
freshly ground black pepper

Directions

Preheat oven to 350F. Spray an 8x8 inch baking dish with butter-flavored cooking spray. Layer rice, green beans, and chicken in prepared dish. In a medium bowl, combine chicken soup, mushrooms, bacon bits, water, parsley flakes, onion flakes, and black pepper. Even spoon soup mixture over top. Cover and bake 90 minutes. Uncover and continue baking 15 minutes. Evenly

divide into 4 servings.

Turkey Burgers w/ Avocado Salsa

2011-01-14T12:28:00.000-08:00

Ingredients

1 cup fresh or frozen corn, thawed
1/2 cup chopped red onion
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and minced
2 teaspoons olive oil
2 tablespoons lime juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
1 pound extra-lean ground turkey
SAUCE:
1 medium ripe avocado, peeled
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 garlic clove, minced
1/8 teaspoon salt
SERVING:
4 whole wheat hamburger buns, split
Shredded lettuce and reduced-fat Mexican cheese blend, optional
Sliced tomato and red onion, optional

Directions:

In a large skillet, saute the corn, onion and peppers in oil until crisp-tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes.
For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
Place on buns; top each with about 1/4 cup sauce. Serve with the lettuce, cheese, tomato and onion if desired. Yield: 4 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 burger (calculated without optional toppings) equals 413 calories, 13 g fat (2 g saturated fat), 50 mg cholesterol, 678 mg sodium, 43 g carbohydrate, 8 g fiber, 37 g protein.

Source: http://www.tasteofhome.com/recipes/Turkey-Burgers-with-Avocado-Sauce

Recipes to Try

2011-01-01T17:20:00.001-08:00

http://www.tammysrecipes.com/chicken_squash_bake

Grilled Lemon Chicken

2011-01-01T17:16:00.001-08:00

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Ingredients

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts halved and skin removed

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

Grilled Chicken Quesadillas with Corn and Black Bean Salsa

2011-01-01T15:53:00.000-08:00

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Ingredients

1 can (15 ounces) or about 1 1/4 cups freshly cooked) black beans, rinsed and drained
1/2 15 ounce can of corn drained
2 cups 8 ounces shredded cheddar cheese
1 cup cooked chicken* chopped into thin, small pieces
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
flour tortillas (soft taco size)
Sour cream for serving
Salsa for serving

Directions

1. Combine the first 7 ingredients in a bowl for the filling.

2. Coat 1 side of the tortillas with a small bit of olive or vegetable oil. Lay half of the tortillas, oil side down, on cookie sheets.

3. Spoon filling mixture onto tortilla,s dividing evenly among them. Top with remaining tortillas, oil side up.

4. Bake at 350 degrees for 15-20 minutes or until filling is warm and melted and tortillas start browning. Flip quesadillas halfway through the cooking time to brown both sides of the quesadillas.

5. Cut each quesadilla into quarters with a pizza cutter and serve with salsa and sour cream.

Crab-Stuffed Sole

2011-01-01T15:50:00.000-08:00

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Ingredients

1-1/2 cups water
1 cup white wine or chicken broth
4 green onions sliced
10 whole peppercorns
4 salmon fillets (5 ounces each)
SAUCE:
1/2 cup reduced-fat sour cream
1/4 cup chopped peeled cucumber
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
2 teaspoons prepared horseradish
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

* In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.

* With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

Nutrition Facts: 1 fillet with 8 teaspoons sauce equals 316 calories, 18 g fat (5 g saturated fat), 94 mg cholesterol, 186 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

Chinese Chicken Salad

2011-01-01T15:47:00.000-08:00

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Ingredients

1-1/2 cups water
1 cup white wine or chicken broth
4 green onions sliced
10 whole peppercorns
4 salmon fillets (5 ounces each)
SAUCE:
1/2 cup reduced-fat sour cream
1/4 cup chopped peeled cucumber
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
2 teaspoons prepared horseradish
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

* In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.

Nutrition Facts: 1 fillet with 8 teaspoons sauce equals 316 calories, 18 g fat (5 g saturated fat), 94 mg cholesterol, 186 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

Chilled Salmon with Cucumber-Dill Sauce

2011-01-01T15:45:00.000-08:00

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Ingredients

1-1/2 cups water
1 cup white wine or chicken broth
4 green onions sliced
10 whole peppercorns
4 salmon fillets (5 ounces each)
SAUCE:
1/2 cup reduced-fat sour cream
1/4 cup chopped peeled cucumber
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
2 teaspoons prepared horseradish
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

* In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.

Nutrition Facts: 1 fillet with 8 teaspoons sauce equals 316 calories, 18 g fat (5 g saturated fat), 94 mg cholesterol, 186 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

Chicken Marsala

2011-01-01T15:08:00.000-08:00

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Ingredients

4-6 thin chicken breast pounded out to 1/8 inch thickness
1/2 cup flour
1/3-1/2 cup butter
salt and pepper to taste
2 cups mushrooms sliced (I used baby bellas)
1-2 cloves garlic minced
3/4 cup marsala wine
1/2 cup chicken stock
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
1/2 box angel hair pasta

Directions

Dredge the chicken in flour. Place 2 chicken breasts at a time in the skillet with 2 tablespoons melted butter (add more with each addition if needed) in skillet. Cook over low heat for 3 to 4 minutes on each side. As each one is done place it in a 9x13 baking dish and sprinkle with salt and pepper. Repeat until all chicken is cooked.

Adding more butter if needed, saute mushrooms and garlic in the same skillet. When the mushrooms are done use a slotted spoon to remove the mushrooms and place them on top of the chicken.

Use the marsala wine to deglaze the pan then stir in the chicken stock. Bring to a boil then reduce the temperature. Spoon 1/2 of the sauce over the chicken. Top the chicken with cheese and bake at 425 degrees for 10-12 minutes.

While the chicken is baking prepare angel hair noodles. When the noodles are done drain the water and dump the noodles into the pan with remaining sauce.

Serve chicken and mushrooms over top of angel hair pasta.

**Recipe note** If you are concerned with the amount of butter in this recipe you can substitute olive oil for half of the butter. Some butter is required to give it a rich flavor but it is perfectly okay to use half butter and half olive oil.

French Dip

2011-01-01T15:06:00.000-08:00

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Ingredients

1 beef chuck roast (3 pounds) trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 to 4 to whole peppercorns
8 French rolls split

Directions

Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender.

Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. Pour broth into small cups for dipping. Serve beef on rolls. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 467 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 1,300 mg sodium, 31 g carbohydrate, 2 g fiber, 41 g protein.

Parmesan Chicken

2011-01-01T15:03:00.000-08:00

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Ingredients

1/2 cup butter melted
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
6 to 8 to boneless skinless chicken breast halves

Directions

In a pie plate or shallow bowl, combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in an ungreased 13-in. x 9-in. baking pan. Drizzle with any remaining butter mixture. Bake at 350 for 40-45 minutes or until chicken is no longer pink and juices run clear. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 270 calories, 16 g fat (9 g saturated fat), 82 mg cholesterol, 552 mg sodium, 10 g carbohydrate, trace fiber, 21 g protein.

Chicken Basque-Style

2011-01-01T14:53:00.001-08:00

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Ingredients

4 chicken thighs trimmed of excess skin
Coarse salt
6 tablespoons olive oil
3 garlic cloves minced
1 medium onion cut into strips
2 bell peppers cut into strips
1 can diced tomatoes
1 small can tomato paste
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1/2 cup dry white wine or water
1 can (about 14 ounces) white beans
Juice of 1/2lemon
2 tablespoons chopped flat-leaf parsley

Directions

Sprinkle the chicken generously with salt. Keep the chicken in the refrigerator or another cool place while you cook the vegetables.

In a skillet, heat 3 tablespoons of the olive oil over medium heat. Cook the garlic for 1 to 2 minutes until it turns golden brown. Add the onion, and saute it for about 10 minutes until it is softened. Add the peppers, tomatoes and tomato paste, mix well and season with salt and sugar. Cook, stirring, for about 15 minutes, until the tomatoes release their liquid.

In a deep skillet or stockpot, heat the remaining 3 tablespoons olive oil over high heat. Add the chicken and cook for 10 minutes, turning once, until it is lightly browned on all sides. Add the pepper-tomato mixture and the wine, and mix well. Reduce the heat to medium, partially cover the pot, and cook for about 40 minutes, until the sauce thickens and the chicken is cooked through.

Gently stir in the lemon juice and cook 5 minutes more. Serve the chicken and sauce garnished with parsley.

Chicken and Rice

2011-01-01T14:51:00.000-08:00

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Ingredients

3 large chicken breasts
2 cups brown rice
4 cups chicken broth
salt and pepper to taste
paprika

Directions

Cook rice in the broth. Season with salt and pepper. Put into a greased casserole dish. Season chicken breasts with salt and pepper and paprika. Lay on top of rice. Bake for 45 minutes or until done at 350 degrees.

Chicken & Broccoli Cheese Bake

2011-01-01T14:44:00.000-08:00

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Ingredients

1 pound boneless, skinless chicken breasts
salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
1 1/2 cups cheddar cheese
2 cups frozen broccoli
1/2 tsp thyme

Directions

1. Season chicken with salt and pepper. Place in small casserole dish (8×8 or 9×9).

2. In a small saucepan, melt 2 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened to gravy consistency. Remove from heat. Stir in cheese until melted. Add the broccoli. Season with salt, pepper and thyme. Pour over chicken.

3. Bake at 350 degrees for 30 minutes.

BBQ Beef in the Crockpot

2011-01-01T14:42:00.000-08:00

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Ingredients

large beef roast
1/2 c. chopped onions
1/4 tsp. garlic powder
1 1/2 c. ketchup
2 tbsp. vinegar
1/2 tsp. salt
1 tsp. mustard
1/2 tsp. pepper
2 tbsp. steak sauce
3/4 c. brown sugar

Directions

Cut a large beef roast in pieces and put in crock pot. Cook on high 5 hours or on low 10 hours. Drain off some of the beef juice. Prepare BBQ sauce below. Mix in with beef. Cook on high about 1 hour or until bubbling good. Turn down to low and cook until serving time.

Baked Potato Bar w/ Toppings

2011-01-01T14:39:00.000-08:00

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Ingredients

6 medium baking potatoes
Sour cream
finely chopped green onion
Hot cooked chopped broccoli
shredded Cheddar cheese
chopped ham
cooked black beans
salsa
butter

Directions

Conventional or Regular Oven:

Medium-size potatoes (about 5 ounces or 150 grams each)

45 minutes at 400 degrees F.

60 minutes at 350 degrees F.

90 minutes at 325 degrees F.

Place the potato directly on the oven rack in a preheated oven.

Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness.

You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Bake on racks of oven until tender.

The higher the oven temperature, the shorter the cooking time will be and the crustier the skin. Larger potatoes will take longer to bake. Bake potatoes along with whatever else you are baking and gauge the cooking time according to oven temperature.

Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the oven rack.

Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness. You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.

When baked to perfection, remove potatoes from the oven. Slit across the top with a sharp knife. Gently pinch (squeeze) in each end of the potato towards the middle (using your thumb and index finger). The potato will pop oven loosen the fluffy white interior from the skin.

Salmon Patties

2011-01-01T11:50:00.001-08:00

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Ingredients

1 can (16 oz) salmon
1 small onion finely grated
2 Tablespoons minced fresh parsley
pepper to taste
2 eggs well beaten
1- 1/2 cups dry bread crumbs
3 Tablespoons butter

Directions

Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible).

Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties.

Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties.

Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.

Serves 6.

Ham Fried Rice

2011-01-01T11:49:00.001-08:00

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Ingredients

3 cups cooked brown rice
3 eggs
6 slices deli ham
1/2 green pepper
olive oil

Crackers w/ Toppings

2011-01-01T11:46:00.000-08:00

Ingredients

2 packages GF crackers
1 pouch tuna
egg salad

smoked salmon
guacamole
deli meats

Snickerdoodles

2011-01-01T11:39:00.000-08:00

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Ingredients

1 cup shortening
2 eggs
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 3/4 cups flour
1 teaspoon baking soda

Directions

1Mix together thoroughly the shortening, sugar and eggs.

2Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts.

3Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.

4Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes in medium to hot (400 degrees) oven until lightly brown but still soft. These cookies puff up at first, then flatten out with crinkled tops.

Raspberry Chocolate Bars

2011-01-01T11:38:00.000-08:00

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Ingredients

1 1/2 cups all-purpose flour
3/4 cup butter softened
1 (10 ounce) package frozen raspberries thawed
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup mini semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F (190 degrees C).

Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.

Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.

Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.

Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.

Pear Pie

2011-01-01T11:37:00.000-08:00

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Ingredients

3 large pears
juice of half a lemon
a pinch of salt
a pinch of nutmeg
1/2 teaspoon mace
1/2 cup honey
1 tablespoon cornstarch
2 tablespoons butter
piecrust

Directions

Preheat over to 375 degrees.

Peel, core and slice the pears. Toss them gently with the lemon juice, salt, nutmeg, mace and honey. Add cornstarch to the pears and toss thoroughly. Let mixture sit.

Spoon pear mixture into greased pie plate and dot with the butter. Place top crust over it. Cut 8 vents on top crust to let air vent while cooking.

Place pie on a cookie sheet and put it on a rack in the lower third of the oven. Bake the pie for 50 minutes or until well browned.

Peach & Cherry Cobbler

2011-01-01T11:36:00.000-08:00

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Ingredients

12 medium peaches peeled and sliced
1/3 cup all-purpose flour
1/4 cup honey
3 tablespoons lemon juice
1/4 teaspoon salt
3 cups fresh blackberries
TOPPING:
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1-1/4 cups buttermilk
1 tablespoon coarse sugar

Directions

In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in cherries. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms. Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar.

Bake at 400 for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm. Yield: 12 servings.

Nutrition Facts: 1 serving equals 263 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 286 mg sodium, 51 g carbohydrate, 5 g fiber, 4 g protein.

Peach Bowl Pizza

2011-01-01T11:29:00.000-08:00

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16 Servings
Prep: 30 min. + cooling

Ingredients:

1-1/4 cups all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
9 tablespoons cold butter
1 package (8 ounces) reduced-fat cream cheese
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
1 cup reduced-fat whipped topping
4 medium peaches, peeled and diced In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack.In a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth; fold in whipped topping. Spread over crust. Arrange the peaches on top. Refrigerate leftovers. Yield: 16 slices.

Nutrition Facts: 1 slice equals 180 calories, 10 g fat (7 g saturated fat), 27 mg cholesterol, 142 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Jack-O-Lantern Cookies

2011-01-01T11:27:00.000-08:00

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Ingredients

3/4 cup butter softened
1/4 cup sweetener
3/4 teaspoon vanilla
1 2/3 cups flour
small pinch of salt
Frosting:
8 oz. cream cheese
1/2 c. butter softened
4 T. honey or agave
1 t. vanilla

Directions

I have tested this recipe with four sweeteners:

* rice syrup--a personal favorite, subtly sweet with no extra flavor

* unrefined cane sugar (such as Sucanat or Rapadura)--very nice, like a brown-sugar cookie (cookies are light brown, not white)

* agave nectar--a nice low-glycemic option. Very good.

* xylitol--this was my husband's favorite, another low-glycemic choice

1. Put butter out to soften. This could take 20-30 minutes.

2. Preheat oven to 325 degrees F.

3. In a mixing bowl, with a hand mixer, beat the soft butter until fluffy. This step is important to make the cookies light and crispy.

4. Add sweetener and vanilla and continue to beat until both are incorporated.

5. Add flour and salt slowly, mixing until a stiff batter is formed.

6. Put parchment paper or a silpat on the cookie sheet.

7. Flavor and cut as desired.

8. CHILL before baking. Cover the shortbread tightly with plastic wrap and refrigerate at least two hours or up to 4 days. If you don't chill, the shortbread will spread.

9. Bake for 20-30 minutes, or until lightly browned just around the edges. Thicker cookies need a little more time, very thin cookies need less.

10. Remove the cookies to cooling racks.

1. Make the dough according to the recipe.

2. Place a piece of parchment paper on a baking sheet and spread the dough out to desire thickness by patting it with your fingers. You can roll it out with a rolling pin if you want, but make sure to roll it on the parchment paper.

3. CHILL for at least 2 hours or up to 4 days. If you don't chill, the cookies will spread and lose their shapes.

4. After chilling, remove dough from the pan by pulling up the parchment paper. Leave the dough on the paper and put a new sheet of parchment paper in the pan. Put the cookie cutter right into the dough. Place cut outs on parchment paper in the pan. The dough will soften as you work with it, so CHILL AGAIN until firm before baking.

5. Preheat oven to 325 degrees F.

6. Remove cookies from refrigerator and place immediately in the oven. Bake for 20-30 minutes or until lightly browned around the edges. Thicker cookies need a little more time, very thin cookies need less.

Beat cream cheese and butter until fluffy. Beat in honey or agave. Add vanilla.

Color the frosting to your liking using Seelect Natural orange flavoring.

You can frost the cookies and leave them as plain pumpkins, or you can use grain-sweetened chocolate chips to create the jack-o-lantern faces.

Peanut Butter Cookies

2011-01-01T11:26:00.001-08:00

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Ingredients

1/4 cup honey
1/4 cup rapadura
1/2 cup peanut butter
1/4 cup butter, softened
1 egg, large
1 1/4 cups whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
raw sugar (turbinado) or granulated sugar

Directions

1. Mix honey, rapadura (or brown sugar), peanut butter, butter and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 2 hours or until firm.

2. Heat oven to 375 degrees.

3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in criss-cross pattern with fork dipped in granulated sugar.

4. Bake 9-10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Gingerbread Cupcakes with Pumpkin Frosting

2011-01-01T11:22:00.000-08:00

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Ingredients

1 box prepared gingerbread mix, prepared to package directions for cupcakes
8 ounces cream cheese , softened
1/2 cup canned pumpkin puree
1/4 teaspoon grated nutmeg
1 orange zested
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar
shaved crystallized ginger (for garnish)

Directions

Preheat the oven to 375 degrees.

Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes.

The batter will make 8-10 muffins.

Turn muffins out of tins to quick cool.

Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystallized ginger.

Coconut, Chocolate Chip & Oat Cookies

2011-01-01T11:14:00.000-08:00

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Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1/4 cup butter
1/4 cup coconut oil
6 tablespoons brown sugar
1 teaspoon vanilla
1/2 teaspoon water
2 eggs
1- 1 1/2 cups oats
1 1/2- 2 cups chocolate chips
1 cup coconut flakes

Directions

Mix dry ingredients together. Beat sugar with butter and coconut oil. Add water eggs, and vanilla. Add dry ingredients. Mix. Fold in oats, coconut and chocolate chips.

Bake at 350 for 10-12 minutes.

Turkey, Egg, and Hash Brown Bake

2011-01-01T11:06:00.000-08:00

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Ingredients

12 eggs
1 cup milk
1 cup cheddar cheese shredded
6 sliced turkey breast deli meat
1 12 oz bag shredded hash browns

Potato Egg Bake

2011-01-01T11:05:00.000-08:00

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Ingredients

2 pounds Yukon Gold potatoes (about 6 medium) peeled and diced
1/2 cup water
1 cup frozen chopped broccoli thawed
6 green onions thinly sliced
1 small sweet red pepper chopped
6 eggs
8 egg whites
1 cup (8 ounces) 1% cottage cheese
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.

Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with broccoli, onions and red pepper.

In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350 for 35-40 minutes or until center is set. Yield: 8 servings.

Nutrition Facts: 1 piece equals 235 calories, 9 g fat (4 g saturated fat), 174 mg cholesterol, 555 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein.

Ham & Cheese Breakfast Cups

2011-01-01T11:02:00.000-08:00

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Ingredients

4 ounces chopped ham
1/2 green bell pepper chopped
1/4 onion chopped
5 eggs
8 mushrooms sliced
1/2 cup cheddar cheese

Directions:

Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray. In a skillet over medium-high heat, cook the ham pepper, onion, and mushrooms for 5 minutes. Stir in eggs.

Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese.

Bake for 20 minutes, or until the egg is set.

Banana Blueberry Pancakes

2011-01-01T10:45:00.001-08:00

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Ingredients

1 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg lightly beaten
1-1/4 cups fat-free milk
3 medium ripe bananas mashed
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
Maple syrup optional

Directions

In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired. Yield: 14 pancakes. Editor's Note: If using frozen blueberries, do not thaw.

Nutrition Facts: 2 pancakes (calculated without syrup) equals 195 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Bagels (GF)

2011-01-01T10:44:00.001-08:00

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Ingredients

3 1/2 cups Pamela's Gluten-Free Bread Mix
1 yeast packet (enclosed)
1-1/3 cups warm water
1 (8 ounce) package cream cheese
1/4 cup oil

Directions

Combine dry mix, yeast packet, oil and water (no eggs are used). Mix on medium for 3 minutes. Use 1/2 cup dollop of dough for each bagel.

Place on a greased baking sheet. Use oil or non-stick spray on dough to create bagel shape.

Let dough rise for one hour, then poke hole in center of each bagel.

In boiling water, boil bagels for 25 seconds, then remove with slotted spoon and place on greased baking sheet. Note: Bagels do not have to be boiled before baking but it is suggested.

Bake in a preheated 400° oven for 20-25 minutes.

For freshly baked morning bagels, refrigerate shaped bagels on a greased baking sheet overnight. In the morning, preheat oven to 400°, boil bagels, then bake for 25-30 minutes. Bagels do not need to rise before baking.

Variations:

Whole Wheat Style Bagels: add 2 tablespoons Black Strap Molasses

Three Seed Bagels: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, 1 tablespoon poppy seeds

Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers)

Herb Bagels: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder

Cinnamon Bagels: add 2 teaspoon cinnamon and 1/4 cup sugar

Winter Squash Muffins

2011-01-01T10:42:00.000-08:00

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12 Servings
Prep: 20 min.

1-1/3 cups whole wheat flour
1/2 cup raisins
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup pureed cooked winter squash
1/2 cup buttermilk
1/3 cup honey
1/4 cup butter, melted

Directions:

In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened.Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 144 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 218 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Pumpkin Scones with Cinnamon Icing

2011-01-01T07:28:00.000-08:00

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Ingredients

2 cups Pamela's Mix
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
6 tablespoons butter sliced and chilled
1/3 cup pumpkin puree
1/3 cup heavy whipping cream
6 tablespoons brown sugar
2 teaspoons vanilla extract
Cinnamon Icing Ingredients:
1 cup powdered sugar
1 teaspoon ground cinnamon
1-2 tablespoons milk

Directions

1. In a large mixing bowl, whisk together the first 7 ingredients (dry). Cut in butter until coarse crumbs form.

2. In a smaller mixing bowl, whisk together the pumpkin, cream, sugar, and vanilla.

3. Add to dry mixture and stir just until mixture forms a thick dough. Use your (clean) hands to knead the dough once or twice, pressing it together. (For more tender scones, don't over-knead.)

4. On a lightly floured surface, form dough into a circle, about 3/4 inch thick. Use a knife or pizza cutter to cut circle into 8 wedges/triangles. Place wedges on an ungreased baking sheet, not touching.

5. Bake at 425 degrees for 15 minutes, until scones are lightly browned on the bottom.

6. Make icing by whisking together the icing ingredients, adding just enough milk to make a drizzling consistency. Icing can be drizzled over warm or hot scones, or brushed on.

Scrumptious Raspberry Lemon Bread

2011-01-01T07:26:00.000-08:00

******************************************

Ingredients

1-1/3 cups all-purpose flour
2/3 cup whole wheat flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 egg white
1/2 cup unsweetened applesauce
1/2 cup fat-free milk
3 tablespoons butter melted
1 cup fresh or frozen raspberries
2 teaspoons grated lemon peel
GLAZE:
1/3 cup confectioners' sugar
2 tablespoons lemon juice

Directions

In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, beat the egg, egg white, applesauce, milk and butter. Stir into dry ingredients just until moistened. Fold in raspberries and lemon peel.

Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.

Combine the glaze ingredients; pour over warm loaf. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Raspberry Cream Cheese Coffee Cake

2011-01-01T07:24:00.000-08:00

******************************************

8 Servings
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

3 tablespoons butter, softened
3/4 cup sugar, divided
1/4 cup plus 2 tablespoons egg substitute, divided
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 cup fresh raspberries
2 ounces reduced-fat cream cheese
1 teaspoon confectioners' sugar

Directions

In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 slice equals 221 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 289 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Pineapple Carrot Cake w/ Cream Cheese Frosting

2011-01-01T07:20:00.000-08:00

******************************************

Ingredients

1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla
2/3 cup oil
2 eggs
1 cup finely shredded carrot packed
1/2 cup crushed pineapple (with juice)
Frosting Ingredients:
3 ounces cream cheese softened
1 tablespoon butter softened
1 teaspoon vanilla
2 cups sifted powdered sugar
milk as needed

1. To make the cake, sift dry ingredients together in a large bowl.

2. Add wet ingredients and mix on medium speed for 2 minutes.

3. Pour batter into a greased and floured 9x9-inch baking pan.

4. Bake at 350 degrees for 35 minutes or until cake tests done.

5. Cool 10 minutes on wire rack, and then remove from pan. Cover with a clean towel and frost when cool.

6. To make frosting, beat cream cheese, butter, and vanilla until fluffy. Add powdered sugar. Beat, adding a little milk as needed to achieve desired consistency. Sprinkle chopped pecans over the frosted cake, if desired.

Pamela's Cloverleaf-Style Rolls

2011-01-01T07:17:00.000-08:00

*****************************************

Ingredients

3 1/2 cups Pamela's Gluten-Free Bread Mix
2 large eggs
3/4 cup milk scalded
1/4 cup butter melt in the hot milk
2 TBSP sugar
3/4 cup warm water to proof the yeast for 10 minutes
Additional Pamela's Gluten-free Bread Mix or white rice flour for dusting

With butter melted in the milk and yeast proofed (that is dissolved and bubbly) in the warm water, make sure the milk was cool to the touch so that it does not kill the yeas, all ingredients in mixer using wire whip attachment, mix for 3 minutes on med/high.

Carefully roll the dough out of the bowl, using a large rubber spatula, into a buttered bowl. Let dough rise with a a warm, damp towel over the bowl and keep in a warm place for a little over an hour, until it is just less than double in size.

Gently roll the dough onto a wood cutting board that has been liberally sprinkled with more Pamela's Gluten-free Bread Mix (or rice flour).

Sprinkle additional Pamela's Gluten-free Bread Mix (or rice flour) on top, and gently pat down dough to about 3/4-inch to 1/2-inch high.

Orange Juice Muffins

2010-12-31T10:57:00.001-08:00

******************************************

1 egg
½ cup buttermilk
1/3 cup frozen orange juice concentrate, thawed
1/3 cup margarine, melted
1 2/3 cups flour
½ cup sugar
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt

Combine flour, sugar, baking soda, baking powder, and salt together in a large bowl. Combine the egg, buttermilk, orange juice concentrate and melted margarine in a separate bowl. Add the wet ingredients to the dry ingredients. Stir until batter is moistened but still lumpy.

Lightly spray 12 muffin cups with vegetable oil spray. Fill the muffin cups ¾ full with batter. Bake in a 400° oven for 20 minutes or until muffins are golden brown. Yields 12 muffins.

Source: http://glimpseofsonshine.blogspot.com/2008/11/scrumptious-sunday-oj-muffins.html

Breadsticks (GF)

2010-12-31T10:19:00.000-08:00

*****************************************

Ingredients

1 pkg instant yeast (2-1/4 teaspoons)
1/2 cup very warm water
1-3/4 cups Pamela's Baking & Pancake Mix
2 tablespoons oil

Mix all ingredients together.

Dust dough with Pamela's Baking & Pancake Mix or rice flour and roll into long ropes. Place on a greased cookie sheet. Dough strips should be 6" to 8" long and approximately 1/2" thick.

Let rise 30 minutes.

Wet the dough rope top with water using your fingers (optional sprinkle with sesame or poppy seeds before baking). Bake in a preheated 375° oven for 15 minutes.

For extra taste, try adding herbs, finely chopped nuts, sun dried tomatoes and/or Parmesan or cheddar cheese to dough.

Source: http://www.pamelasproducts.com/recipe_frames.html

Blueberry Orange Scones

2010-12-31T10:16:00.000-08:00

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8 Servings
Prep/Total Time: 30 min.

Ingredients:

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup cold butter
1/2 cup buttermilk
1/4 cup orange juice
1/2 cup fresh or frozen unsweetened blueberries

Directions:

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries.

Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 scones.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 scone equals 198 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 509 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Source: http://www.tasteofhome.com/recipes/Blueberry-Orange-Scones

Banana Muffins (Pamela's GF)

2010-12-31T10:10:00.000-08:00

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Ingredients

2 1/2 cups Pamela’s Mix
2 eggs
3/4 cup water or more
1/3 cup honey
1/3 cup mashed banana or more
1 tsp vanilla
pumpkin pie seasoning
dash of nutmeg

Directions:

Preheat oven to 350 degree oven.

Combine ingredients Except for sliced banana, stirring gently.

Pour batter into greased muffin tin and place one banana slice on top of each muffin.

Bake for 18-20 minutes.

Source: http://www.bookofyum.com/blog/gluten-free-banana-muffin-recipe-made-with-pamelas-baking-mix-1433.html

Lime Fizz

2010-12-31T10:03:00.000-08:00

*****************************************
Servings 1Prep/Total Time: 5 min.

Ingredients:
1/2 to 3/4 cup ice cube
3 lime wedges
1 cup club soda, chilled
Sugar substitute equivalent to 1 teaspoon sugar

Place ice in a highball glass. Squeeze lime wedges over ice; drop limes into the glass. Slowly pour club soda into glass; stir in sugar substitute. Serve immediately.

Nutrition Facts: 1 cup equals 6 calories, trace fat (trace saturated fat), 0 cholesterol, 51 mg sodium, 2 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: Free food.

Source: http://www.tasteofhome.com/Recipes/Lime-Fizz/Print.aspx

Kick-Start Kiwi Smoothies

2010-12-31T09:51:00.000-08:00

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2 Servings
Prep/Total 10 min

Ingredients:

4 kiwi, peeled and thinly sliced
1 teaspoon lime juice
1 banana
½ cup plain nonfat yogurt
2 tablespoons honey
10 ice cubes

In the blender, combine all the ingredients except 2 kiwi slices. Serve in 2 tall glasses and garnish with the kiwi slices.

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/drink-cocktail-recipes/Kick-Start-Kiwi-Smoothie/Print/

BREAKFASTS

2009-04-13T10:49:00.000-07:00

Hashbrown Ham Bake
Mini Quiche Muffins- Pizza, Ham & Cheese, Bacon & Cheese

Hashbrown Ham Bake

2009-04-13T10:47:00.000-07:00

Ingredients:
1 lg. bag frozen hashbrowns (approx 2 lbs)
2 cans cream of mushroom soup
2 ½ cups grated cheddar cheese, divided
1 8-oz carton of sour cream
2 cups diced ham

Mix all ingredients together, reserving 1 cup of cheese to the side. Pour into greased 13x9 inch casserole dish; cover with remaining cheese. Bake at 350 for 90 minutes. Serves 12.

Fiesta Salad

2008-04-06T06:15:00.000-07:00

from Simple and Delicious

INGREDIENTS
2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons prepared reduced-fat ranch salad dressing

SERVINGS
4
CATEGORY
Low Fat
PREP
10 min.
TOTAL
10 min.

DIRECTIONS
In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.

NUTRITIONAL INFO
Nutrition Facts: 3/4 cup equals 100 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 235 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Steak and Rice Roll-Ups

2007-12-08T06:20:00.000-08:00

From Country

INGREDIENTS
1 cup finely chopped fresh mushrooms
2 green onions, finely chopped
1/4 cup finely chopped green pepper
2 tablespoons butter
1-1/2 cups cooked long grain rice
2 tablespoons diced pimientos
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
2 pounds boneless beef top round steak (1/2 inch thick)
2 tablespoons vegetable oil
2 tablespoons plus 1 teaspoon onion soup mix
1 cup water

DIRECTIONS
In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimientos, thyme and marjoram. Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.

In the same skillet, brown roll-ups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/4 hours or until meat is tender, occasionally spooning cooking liquid over roll-ups. Thicken cooking juices if desired; serve with roll-ups. Remove and discard toothpicks before serving.

Yield: 6 servings.

Crockpot Split Pea Soup

2007-11-24T08:46:00.000-08:00

Vegetarian Split Pea Soup

From Light & Tasty

“I adapted this recipe from several I found online,” says Corrie Gamache of Palmyra, Virginia. “When I was a vegetarian for health reasons, it was a favorite. Even my meat loving husband asked for seconds!”
INGREDIENTS
1 package (16 ounces) dried green split peas, rinsed
1 medium leek (white portion only), chopped
3 celery ribs, chopped
1 medium potato, peeled and chopped
2 medium carrots, chopped
1 garlic clove, minced
1/4 cup minced fresh parsley
4 cans (14-1/2 ounces each) vegetable broth
1-1/2 teaspoons ground mustard
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 bay leaf
SERVINGS
8
CATEGORY
Low Fat
METHOD
Slow Cooker
PREP
15 min.
COOK
420 min.
TOTAL
435 min.
DIRECTIONS
In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf before serving. Yield: 8 servings (2 quarts).

NUTRITIONAL INFO
Nutrition Facts: 1 cup equals 244 calories, 2 g fat (trace saturated fat), 0 cholesterol, 906 mg sodium, 44 g carbohydrate, 16 g fiber, 17 g protein.

Recipes to Try

2007-09-09T06:05:00.000-07:00

SALADS

Santa Fe Chicken Salad

Blue Cheese & Dried Cranberry Tossed Salad

Greek Veggie Salad II

OAMC

OAMC Resource

OAMC Hamburger Recipes

Bethany August List and Pics

Christy's OAMC

Crockpot

Porcupine Meatballs

Bean Soup w/ Ham

New England Baked Beans in Slow Cooker

Lo-Cal Baked Beans

Cookies

Healthy Cookies

Healthier Choc Chip Cookies

Nature's Healthy Choc Chip Cookie

Wheat Toll-House Cookie

Oatmeal Coconut Cookie

Ultimate Healthy Cookie

Coconut Flour Recipes

Peach Blackberry Cobbler

2007-08-26T11:23:00.000-07:00

adapted from
From Light & Tasty

INGREDIENTS
12 medium fresh peaches, peeled and sliced (I used frozen peaches)
1/3 cup all-purpose flour
1/4 cup honey
3 tablespoons lemon juice
1/4 teaspoon salt
3 cups blackberries (I used frozen cherries instead)

TOPPING:
2 cups all-purpose flour (I used whole-wheat)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1-1/4 cups buttermilk
1 tablespoon coarse sugar

DIRECTIONS

In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms.

Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar.

Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.

Yield: 12 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving equals 263 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 286 mg sodium, 51 g carbohydrate, 5 g fiber, 4 g protein.

Make Mine Mashed Potatoes

2007-08-26T11:11:00.000-07:00

(from Frozen Assets)

8 servings

5 lbs. of potatoes, peeled and quartered (I didn't peel mine)
1 egg
1 Tablespoon minced garlic
1/2 tsp. pepper
6 oz. sour cream
shredded cheese of your choice (optional)
1/4 cup butter, melted

Cook potatoes in boiling water until tender. Drain. Combine all ingredients except cheese and butter in a large mixing bowl. Mix or mash well. Spoon potatoes into a 9x13-inch casserole dish coated with cooking spray, or used disposable aluminum pans. Warm butter in a saucepan over low heat, being careful not to scorch. Drizzle over potatoes.

To freezer: Cover and freeze. If using cheese, place in a zip-top bag and attach to potato dish.

To serve: Thaw. Warm in a 375-degree oven for 40 minutes or until heated through. Sprinkle cheese on top and continue cooking until cheese has just melted.

Cashew Chicken

2007-08-26T11:01:00.000-07:00

++++++++++++++++++++++++++++++++++++++++++

Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant.
by CandleLady

6 servings
40 min 20 min prep

1/2 cup chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon red pepper sauce
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushrooms, drained
1 cup dry-roasted cashews
2 green onions, sliced

Mix broth, cornstarch, soy sauce, ginger and pepper sauce.

Heat wok or large skillet. Add 1 tbsp of the oil and coat the surface. Add chicken and stir-fry till done. Remove chicken; set aside and keep warm.

Add remaining 1 tbsp oil to wok or skillet. Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.

Add cornstarch mixture to vegetables. Cook and stir about 1 minute or until sauce thickens.
Stir in chicken and cashew coating them with the sauce.

Garnish with green onions.

Serve with rice.

Meatballs

2007-08-26T10:49:00.000-07:00

(from Betty Crocker)

1 lb. lean ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 small onion, chopped (1/4 cup)
1 large egg

1. Heat oven to 400 degrees.

2. Mix all ingredients. Shape mixture into twenty 1 1/2 inch meatballs. Place in ungreased rectangular pan, 13x9x2 inches or on a rack in broiler pan.

3. Bake uncovered 20 to 25 minutes or until no longer pink in center and juices run clear.

Enchiladas

2007-08-26T10:41:00.000-07:00

from Betty Crocker

Servings: 8

8 tortillas
1 lb. ground beef, lean
1/2 cup sour cream, light
1 cup cheddar cheese
2 Tablespoons parsley
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz. tomato sauce)
2/3 cup water
1/3 cup green pepper, chopped
1 Tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cumin
1 can chilies
1 clove garlic, finely chopped

Brown ground beef. Add sour cream, cheddar cheese, parsley, salt and pepper.

Heat rest of ingredients to boiling. Simmer for 5 minutes.

Dip tortillas in sauce mixture.

Spoon hamburger mixture onto tortillas and roll up.

Cook at 350 degrees for 20 minutes.

Friday Night Pizza

2007-08-26T10:29:00.000-07:00

from Animal, Vegetable, Miracle

FRIDAY NIGHT PIZZA (Makes two 12-inch pizzas)

3 tsp. yeast
1½ cups WARM water
3 tbs. olive oil
1 tsp. salt
2½ cups white flour
2 cups whole wheat flour

To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.

1 cup sliced onions
2 peppers, cut up

While the dough is rising, prepare the sliced onions: a slow sauté to caramelize their sugars makes fresh onions into an amazing vegetable. First sizzle them on medium heat in a little olive oil, until transparent but not browned. Then turn down the burner, add a bit of water if necessary to keep them from browning, and let them cook ten to fifteen minutes more, until they are glossy and sweet. Peppers can benefit from a similar treatment.

Once the dough has risen, divide it in half and roll out two round 12 inch pizza crusts on a clean, floured countertop, using your fingers to roll the perimeter into on outer crust as thick as you like. Using spatulas, slide the crusts onto well floured pans or baking stones and spread toppings.
16 oz. mozzarella, thinly sliced
2 cups fresh tomatoes in season (or sauce in winter) Other toppings
1 tbs. oregano 1 tsp. rosemary Olive oil

Layer the cheese evenly over the crust, then scatter the toppings of the week on your pizza, finishing with the spices. If you use tomato sauce (rather than fresh tomatoes), spread that over crust first, then the cheese, then other toppings. Bake pizzas at 425° for about 15-20 minutes, until crust is brown and crisp.

Some of our favorite combinations for summer are:
Mozzarella, fresh tomato slices and fresh basil, drizzled with olive oil
Mozzarella, chopped tomatoes, caramelized onions, mushrooms
Chopped tomatoes, crumbled feta, finely chopped spinach or chard, black olives
Good winter combinations include:
Farmer cheese, chicken, olives and mushrooms
Tomato sauce, mozzarella, dried peppers, mushrooms, and anchovies

Pizza Kits- OAMC

2007-08-26T07:15:00.001-07:00

+++++++++++++++++++++++++++++++++++++++
from ChristyClipart

In separate bags, place the following:

3 c. shredded mozzarella cheese
1 c. pizza or spaghetti sauce
Toppings of your choice – Pepperoni, sausage (browned), ham and canned pineapple work well. ½ of the BEST pizza dough recipe.

Place all four bags into a one-gallon freezer bag, and put a slip of paper with the instructions inside. Lay flat to freeze.

PIZZA KIT INSTRUCTIONS:

Remove dough from bag, and place in greased bowl. Allow cheese, sauce and pepperoni to thaw in fridge. Cover dough with towel or plastic wrap. Allow to rise twice in the bowl (This will take most of the day. You can also thaw the dough overnight in the fridge, then set it out to rise the next afternoon.). Punch down. Oil cookie sheet and use fingers to press the dough out to edges. Prick the dough with a fork in various places to keep it from bubbling up. Top with sauce, cheese and toppings. You can allow it to rise a little bit before placing in the oven. Bake at 425° for 20 min.

Makes 1 cookie sheet size pizza.

Noodle Heaven

2007-08-26T06:32:00.000-07:00

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adapted from Frozen Assets

1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 oz.) package noodles of your choice
1 cup cheddar cheese, grated

Brown beef in a large skillet. Add garlic, salt, sugar, and tomato suace and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9x13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.

To freeze: Cover with foil, label and freezer.

To Serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated though and cheese is melted and bubbly.

Stir-Fry Supreme

2007-08-25T12:37:00.000-07:00

Recipezaar
1 1/2 cloves garlic, minced
3 heads broccoli (use florets only)
4 1/2 medium carrots, sliced
9-12 fresh mushrooms,sliced
1 1/2 medium green peppers, cut into small strips and seeded
1 1/2 medium onions, cut into thick rings
1 1/2 teaspoons peanut oil
1 1/2 tablespoons water
1 1/2 tablespoons mild soy sauce or low sodium soy sauce
firm tofu, cut into small cubes to make > cup

In a wok or frying pan, heat oil over medium-high heat. Add garlic and onio n and cook 15 seconds.

Stir in broccoli florets, carrots and green pepper. Add water, cover and cook about 6 minutes or until vegetables are about half-done. Add soy sauce, mushrooms and tofu. Cook another 5 minutes. Serve immediately.

Green-Eyed Monster Burgers

2007-08-25T12:35:00.000-07:00

Serving Size : 6
Hamburger buns
1/2 cup dill pickle juice
3 tablespoons onion soup mix
2 pounds Ground Beef
42 Each dill pickle slices

Please wash your hands before beginning this recipe.

For this recipe you will need:large mixing bowl and spoon.6 foil sheets sprayed with cooking sprayplastic bag

Place ground beef in mixing bowl and add:1/2 cup pickle juice3 Tbsp onion soup mix.Mix thoroughly.
Divide into 12 thin patties.

Arrange 5-7 pickle slices in the center of six patties; cover with remaining patties and seal edges well. Place each completed burger on sheet of sprayed foil and wrap up tight.

Place in plastic bag, and label.

Thaw completely. Pan fry in non-stick fry pan or broil/grill for 5-8 minutes on each side.

Pasta With Bacon, Mushroom & Caramelized Onions

2007-08-25T12:33:00.000-07:00

Recipezaar

6 servings
375 g bacon, pieces
375 g sliced mushrooms 0
3 red onions, cut in half & sliced
minced garlic (to taste)
thymespaghetti (or any of the long ribbon style pastas)
crumbly cheese (feta, ploughmans cheddar, anything that crumbles nicely)
butter

In a large frypan, fry the bacon, then set aside. Melt butter in the same pan and then cook the onions until they have caramelised. Add the mushrooms, garlic and thyme/herbs and the bacon again and reduce the heat to low. Cook your pasta and then, using tongs or a spathetti spoon, add it to the pan with the bacon mixture in it. Do not drain as the liquid will help moisten the whole. Serve with the cheese crumbled over the top.

Popeye was Right Soup

2007-08-25T12:31:00.000-07:00

Recipezaar
2 1/4 tablespoons olive oil
1 1/2 cups onions,chopped
1 1/2 red bell peppers, diced
3 garlic cloves, minced
1 1/8 cups orzo pasta
7 1/2 cups vegetable stock
1 1/2 (16 ounce) cans diced tomatoes (do not drain)
9 ounces fresh spinach, chopped
3/8 cup fresh parsley, chopped
1 1/2 lemons, juice of

Heat oil in a soup pot and sauté the onions, bell pepper and garlic until softened. In the meantime, cook the orzo in plenty of boiling water. Drain. Add stock and tomatoes to veggies. Bring to a boil, reduce heat and simmer for 10 minutes. Add orzo, spinach and herbs. Stir in lemon juice and season with salt and pepper to taste

Crockpot Chicken Wild Rice Casserole

2007-08-19T06:40:00.000-07:00

+++++++++++++++++++++++++++++++++++++++++
6 slices bacon
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
9 oz. bag baby carrots
1-1/4 cups wild rice
1-1/2 lbs. boneless, skinless chicken breasts, cut into pieces
1/4 tsp. dried marjoram

PREPARATION:
In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.

Stir in broth. Cook and stir until bubbly, 3-4 minutes. Place wild rice and carrots in 3-4 quart crockpot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram. Cover crockpot and cook on HIGH for 1 hour. Stir mixture, making sure wild rice is submerged in liquid. Reduce crockpot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender. Sprinkle reserved bacon into crockpot before serving.

6 servings

BEEF BURGUNDY SIMPLIFIED

2007-08-12T09:32:00.000-07:00

Each December, I like to prepare a favorite recipe called Beef Burgundy to serve to guests. I
make a large batch and store the rest in meal sized portions to pull out of the freezer in January
or February for those nights when I don't know what else to cook. I know this recipe is a winner
and will soon become part of your family's favorites. I have found the taste vastly improves if the
stew is stored overnight in the refrigerator before serving.
2 T. oil
18 small white onions, peeled (or frozen)
3-5 pounds beef chuck, cut in 1-1/2 inch cubes
2 T flour
½ tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 C. beef stock or canned beef bouillon
1 can tomato sauce (8 oz.)
2 T. chopped parsley
1 bay leaf
1 tsp. thyme
3/4 pound fresh mushrooms
2 T. butter
Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry
between paper towels and brown it on all sides in the same pot without crowding. You may have
to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock,
tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it tightly covered
for two or more hours or until the meat is fork tender. Add the onions after one hour.
Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms
if large, leave small ones whole. Heat the butter in a large skillet and lightly saute the mushrooms
for about 4 minutes and set aside.
When done, skim off any fat and add the mushrooms. Voila! Beef Burgundy! After cooling, it
can be refrigerated or frozen. If the sauce is too thin, combine 2 TB flour with ½ C. water
and whisk the mixture into boiling beef burgundy. We like to serve this over steaming brown
rice. Egg noodles are also fine.

**Anne's Notes:
I just subscribed to the Urban Homemaker's newsletter and got this recipe out of a free e-book she offered. I look forward to browsing this site more in the future!

Fabulous Fajitas

2007-07-29T19:29:00.000-07:00

++++++++++++++++++++++++++++++++++++++++++

From Taste of Home

I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. -Janie Reitz, Rochester, Minnesota

INGREDIENTS
1-1/2 pounds boneless sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas (8 inches)
Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional

SERVINGS
6-8

DIRECTIONS
In a skillet, brown the steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well. Cover and cook on high for 2-1/2 to 3 hours or until meat is almost tender. Add green pepper and onion; cover and cook for 1 hour or until meat and vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes, if desired. Yield: 6-8 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 263 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 415 mg sodium, 23 g carbohydrate

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

2007-07-22T21:04:00.000-07:00

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Recipe courtesy Rachael Ray and Tripp
Show:
30 Minute Meals
Episode:
30 Minutes to Primetime

Crust: 1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano

Toppings: 1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle 12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Preheat oven to 500 degrees F. On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes.

Chop sauteed chicken and garlic on a cutting board into small pieces.

To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges.

Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

Low-Carb Spread

2007-07-22T21:01:00.000-07:00

Refreshing, delicious, and healthy. I make this often. My husband really loves this served as a spread with whole wheat crackers. It is also good as a pita bread filling.Note: Go easy on the cayenne red pepper, as the heat increases as the flavors blend. From Betty Crocker.
by BecR

6-8 servings

1 medium cucumber
6 radishes 4
green onions 2
cups cream-style cottage cheese
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 dash red cayenne pepper
lettuce cups (optional)

Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.

Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use your food processor, or vegetables can be finely chopped by hand).

Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.

I like to cover and refrigerate for several hours to let the flavors blend.

Spoon into lettuce cups and, if desired, garnish with sliced ripe olives.

6 to 8 servings.

Potluck Pasta Salad

2007-07-22T20:51:00.000-07:00

**************************************************
originally from "Better Homes and Gardens" magazine

12 servings

4 ounces wagon wheel macaroni or desired pasta, 1 1/3 cup
4 ounces tri-colored corkscrew macaroni or desired pasta
1 teaspoon dried red peppers, crushed
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini)
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces black olives, pitted, drained
4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup green onions, sliced
2 tablespoons fresh tarragon, snipped or oregano or basil or dill
8 ounces Italian salad dressing

Cook pasta according to package directions except add crushed red pepper to the cooking water.
Rinse with cool water and drain thoroughly.

Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.

Add dressing to pasta mixture. Toss gently to mix.

Cover and chill for 2 hours or up to 24 hours.

Vegetable Coleslaw

2007-07-15T08:45:00.000-07:00

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from Ina Garten and Food Network

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature

Chicken 'n' Summer Squash Packets

2007-07-08T18:53:00.000-07:00

<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
From Light & Tasty
These fun meal-in-one packets are an ideal way to use up your garden bounty. Tender chicken and delightfully seasoned veggies are tucked inside each foil-wrapped pack. Sharon Salvador from Lakeport, California shares the recipe.

INGREDIENTS
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, sliced
2 tablespoons Dijon mustard
1 small zucchini, cut into 1/4-inch slices
1 small yellow summer squash, cut into 1/4-inch slices
2 cups sliced fresh mushrooms
3/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1 tablespoon butter
1 tablespoon grated Parmesan cheese

SERVINGS
4
CATEGORY
Lower Fat
METHOD
Baked
PREP
20 min.
COOK
25 min.
TOTAL
45 min.

DIRECTIONS
Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15-in. x 12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms. Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet. Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese. Yield: 4 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 packet equals 206 calories, 7 g fat (3 g saturated fat), 71 mg cholesterol, 449 mg sodium, 10 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 2 vegetable, 1 fat.