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Better Mid-Michigan Recipes
Home. Family. Life.
Here are a few recipes from Better Mid-Michigan. Check back as this list is continually updated:
Low Fat Triple Chocolate Cake Bars by Kitchen Crafts n' More
Ingredients:
1 3/4 cups reduced fat Bisquick®
1 cup sugar
1/4 cup baking cocoa
2 egg whites
1 cup chocolate skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla
1/4 cup miniature semisweet chocolate chips
2 tablespoons caramel fat-free topping
Optional: frozen fat-free whipped topping or vanilla fat-free frozen yogurt
Method:
Heat oven to 375º. Spray square pan, 8 x 8 x 2 inches, with cooking spray.
Mix baking mix, sugar and cocoa in large bowl. Mix egg product, milk, oil and vanilla until blended; stir into baking mix mixture. Spread in pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cook in pan on wire rack 5 minutes. Sprinkle chocolate chips over cake. Drizzle with caramel topping. Serve warm with whipped topping.
Choco Crunch Cookie Recipe
Ingredients:
-3 cups of toasted oatmeal
-1 cup white sugar
-1 cup brown sugar
-1 cup butter or margarine
-2 eggs
-1 teaspoon vanilla
-1 1/2 cups flour
-1 teaspoon baking soda
-2 cups Rice Krispies
-1 1/2 cups chocolate chips
Tip: To toast oatmeal, place it in a 350°F oven for ten minutes. Cool.
Method:
Cream together the butter, white sugar and brown sugar. Add the eggs and vanilla. Mix. Add the remaining ingredients.
Roll a small amount of cookie dough into a ball. Place it on a non-stick cookie sheet. Flatten with a form.
Bake at 350° for 12 minutes or slightly longer, until done.
These Choco Crunch Cookies are especially tasty and good.
Homemade Dog Treats
1 1/8 cup whole wheat flour
1 1/8 cup unbleached white flour
1/2 cup peanut butter or other nut butter
1 cup water
2 tablespoons vegetable oil
Preheat oven to 350 degrees. Blend wheat flour and white flour in a bowl. Set aside.
Combine vegetable oil, peanut butter, and water. Add flour, one cup at a time, forming a dough.
You will need to blend the final flour by hand, kneading until a nice firm ball of dough is formed.
Roll dough to about 1/4 inch thickness on a sheet of waxed paper. Cut with desired cutter.
Bake on an ungreased cookie sheet for about 25 minutes, turning the pan a couple of times during baking.
Cookies should be hard to the touch before removing from the oven.
Cool, then store in a zip-lock baggie on the shelf. No refrigeration necessary.
Homemade Tortilla Chips
INGREDIENTS:
-1 pkg. corn or flour tortillas (corn are lower in fat than flour)
-cumin seasoning
-Lite salt
Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on baking sheet. Sprinkle with cumin and lite salt.
Bake at 375 degrees about 10 minutes, turning after 5 minutes. Make sure you watch them closely. You do not want them too brown.
Store in an air tight container. When serving, freshen the chips in the microwave about 45 seconds to 1 minute. Let sit about 5 to 10 minutes before eating so they can harden and cool.
Makes 200 chips
Cheesy Potatoes, provided by “Boy Gourmet” David Custer:
INGREDIENTS:
1 packet Country Home Creations Confetti Cheeseball Mix
1 (28- to 32-oz.) pkg. frozen hash
brown potatoes
2 cups sour cream
4 cups shredded Colby/Jack cheese (set 2 cups aside)
1 cup milk
1/2 tsp. salt (optional)
Preheat oven to 350°. Mix together all ingredients except 2 cups of cheese
in a large mixing bowl. Place in a well greased 13x9-inch baking dish. Sprinkle 2 remaining cups of cheese over top of mixture and cover with foil. Bake for 1 hour. Remove foil and bake an additional 15 to 30 minutes until bubbly and lightly browned on top.
Ooey Gooey Pumpkin Pie, provided by “Boy Gourmet” David Custer:
INGREDIENTS:
Follow directions on package of Country Home Creations Harvest
Pumpkin Dip Mix to prepare dip. After whipping with mixer, fold in an 8 oz.
container of whipped topping. Spoon mixture into a ready-made graham cracker pie crust. Garnish with 1/2 cup of chopped walnuts or pecans. Chill 4 hours before serving. May also use individual-size dessert shells.
Tropical Ham Roll-ups, provided by “Boy Gourmet” David Custer:
INGREDIENTS:
1 packet Pineapple Pecan Cheesespread Mix
16 oz. cream cheese
20 oz. can crushed pineapple (drained)
Ham or Turkey slices
Add entire packet of Pineapple Pecan Cheesespread Mix to 16 oz. cream cheese, softened and 20 oz. can crushed pineapple, well drained. Mix well.
Spread mixture onto ham or turkey slices*. Roll into tube shapes and chill 4 hours. Slice into circles. Serve.
*May spread mixture onto soft flour tortilla shells.
Habanero Salsa, provided by “Boy Gourmet” David Custer:
INGREDIENTS:
1 packet "Hotcha" Habanero Pepper Dip Mix
1 can (14-1/2 oz.) diced tomatoes
8 oz. can tomato sauce
Mix all ingredients in glass or plastic bowl. Allow to chill overnight (or 8 hours minimum).
Stir before serving.
PUMPKIN OATMEAL COOKIES
INGREDIENTS :
1 cup canned or cooked pumpkin
1 cup brown sugar
2 Eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins
DIRECTIONS :
Thoroughly mix pumpkin and brown sugar; then beat in egg substitute. Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins. Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at 350 degrees for 10-20 minutes. Makes 4-5 dozen.
EASY SWEET POTATO SOUP
INGREDIENTS:
1 cup chopped onion
2 T. butter
1 T. flour
2 cans chicken broth
2-3 sweet potatoes, cooked and mashed
1 tsp. Brown sugar
1 tsp. Salt
1/8 tsp pepper
1/8 tsp Nutmeg
1 cup whipping cream
DIRECTIONS:
In a large pot, saute the onion in the butter until tender. Remove from the heat and stir in the flour until smooth. Gradually stir in the chicken broth, sweet potatoes, brown sugar, salt, pepper and nutmeg. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the cream and cook for 2 minutes or until thoroughly heated.
Sliced Orange Salad with Sautéed Olives and Ricotta Salata
INGREDIENTS:
4 naval oranges
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
½ cup oil-cure black olives, pitted and halved
6 cups (about 6 ounces) lightly packed baby spinach or arugula
¼ cup of a citrus vinaigrette
Freshly ground sea salt, preferably gray salt
Freshly ground black pepper
½ cup dried sour cherries, dried cranberries, or raisins
DIRECTIONS:
Using a vegetable peeler, remove the zest from 1 orange in strips. Cut the strips lengthwise as thinly as possible until you have 1 tablespoon thin slices. Reserve the thin slices and discard the remaining zest. Using a large, sharp knife, placed the peeled orange upright on a cutting board and cut off the pith, following the contour of the fruit. Peel the remaining 3 oranges, one at a time, by first cutting off the stem and blossom end, revealing the flesh, and then cutting away the peel and pith, following the contour of the fruit. Cut all 4 oranges crosswire into ¼-inch-thick slices. Cut each slice in half to form half-moons and remove any seeds.
In a 10-inch skillet, heat the olive oil over high heat. When the oil is hot, add the rosemary and cook for a few seconds, then add the olives. Cook for 10 seconds, and then add the thinly sliced zest. Cook for a few seconds longer, then remove the skillet from the heat and allow the mixture to cool in the skillet.
Put the spinach in a large bowl. Pour the olive-orange mixture from the skillet over the spinach and add the vinaigrette. Toss gently to coat the spinach evenly. Add the reserved orange slices and toss a bit more to incorporate the oranges, being careful they do not break up. Season to taste with salt and pepper.
Transfer the salad to a serving platter or individual soup plates. Grate the ricotta salata over the top. Serve immediately.
Serves 4 to 6
Cat Crackers
INGREDIENTS:
Six ounces of undrained tuna
One cup of cornmeal
One cup of flour
One-third cup water
Preheat the oven to 350 degrees Fahrenheit. Place all of the ingredients into a bowl and mix thoroughly with your hands. Roll the dough out to a quarter inch thickness and then cut into one inch sized pieces. Place the treats on a greased cookie sheet. Bake them for about twenty minutes or until they are golden. Let the treats cool.
Savory Cheese Treats (For Cats)
INGREDIENTS:
Three fourths of a cup of white flour
Three fourths of a cup of shredded cheddar cheese
Five tablespoons grated parmesan cheese
A fourth cup of plain yogurt or sour cream
A fourth cup of cornmeal
Preheat the oven to 350 degrees Fahrenheit. Combine the cheeses and yogurt and then add in the flour and cornmeal. If the dough is too dry, you can add a small amount of water to create more moist dough. Knead the dough into a ball and roll it out to be about a quarter inch thick. Cut the dough into one inch sized pieces and then place them on a greased cookie sheet.
Bake the treats for 25 minutes and then let them cool before giving one to your kitty. This recipe makes about two dozen treats.
Caribbean Breeze Brisas del Caribe | Recipe courtesy Daisy Martinez
INGREDIENTS:
1 (2 1/2-pound) pineapple, peeled
1 small (about 7 3/4-pound) seedless watermelon, cut into quarters, rind removed, flesh cut into 1-inch cubes (about 16 cups)
1/2 honeydew melon (about 2 1/2-pounds), peeled, seeded and cut into 1-inch cubes (about 4 cups)
6 cups hulled and quartered strawberries
1 lime, juiced
On a cutting board, cut the tops off the pineapples and discard. Cut a thin slice off the bottom of the pineapple so it will stand steadily on the cutting board. With a large knife, cut off the rind from the pineapples with as little pineapple attached as possible. Cut the pineapple in quarters lengthwise, then into 1-inch cubes.
Pass the pineapple and melon chunks through a juicer into a large measuring cup. Pass the juice through a fine strainer to remove any froth. Stir in the lime juice. Chill thoroughly before serving. The juice will keep 1 or 2 days in the refrigerator.
Yield: 3 quarts (can be easily cut in half)
Prep Time: 20 minutes
Artichoke, Potato, and Serrano Tortilla | Recipe courtesy Daisy Martinez
INGREDIENTS:
1 large Idaho potato (about 12 ounces), peeled, and cut into 1/2-inch cubes (about 2 cups)
2 tablespoons olive oil
1 (9-ounce) box frozen artichoke hearts, thawed
2 shallots, finely diced
1/2 teaspoon chopped fresh thyme leaves
1/4 pound thinly sliced serrano ham, cut crosswise into 1/4-inch ribbons
2 tablespoons unsalted butter
12 extra-large eggs, beaten
Kosher or fine sea salt and freshly ground pepper
1 cup shredded tetilla cheese
3 bottled roasted piquillo peppers, cut into 1/2-inch ribbons
Put the cubed potato in a saucepan with enough cold salted water to cover.
Bring to a boil over high heat. As soon as the water boils, remove the potatoes, drain thoroughly and spread out on baking sheet to air dry.
Set a rack about 6 inches from the heat source and preheat the broiler.
Heat the olive oil in a 10-inch pan or skillet over medium-high heat. Add the artichoke hearts and cook, tossing, until they are lightly browned, about 5 minutes. Add the potatoes, then the shallots and the thyme. Adjust the heat to low and cook until thyme smells delicious and the shallots soften, about 2 minutes. The potatoes should not brown.
Stir in the ham and toss for another minute, just until it frazzles. Scrape the vegetable-ham mixture into a bowl and wipe the pan clean with a wad of paper towels.
Heat the butter in the pan over medium-high heat until the butter stops foaming. Tilt the pan to make sure the bottom and sides are well coated. Pour in the eggs. Shake the pan while stirring the eggs with a wooden spoon or heat resistant spatula. Lift the edges of the tortilla as they set, letting the raw eggs run into the empty space. Continue until there is no longer any runny egg. Spread the vegetables and ham evenly over the soft eggs, season with salt and pepper, lower the heat, and sprinkle with the cheese.
Put the tortilla under the broiler and broil until golden brown and bubby, 3 to 4 minutes. Slide tortilla out of the skillet onto a large platter. Serve hot or at room temperature.
Yield: 8 buffet servings or at least 12 appetizer servings
Prep Time: 15 minutes Cook Time: 15 minutes
Mango and Black Bean Salad | Recipe courtesy Daisy Martinez
INGREDIENTS:
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
1/4 cup freshly chopped cilantro leaves
Kosher or fine sea salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1/2 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup)
1/2 small jicama (about 1/2 pound), peeled, and cut into 1/2-inch dice (about 2 cup; see Note)
1/2 small red onion, cut in 1/2, then into thin slivers (about 1/4 cup)
Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.
Note: If you can't find jicama, which adds an apple-y note to the salad, substitute a large green apple. Core the apple, leave the skin on, and dice it as you would the jicama.
Yield: 6 servings
Prep Time: 20 minutes
Avocado Stuffed with Crab-Mango Salad | Recipe courtesy Daisy Martinez
INGREDIENTS:
1 lime, zest finely grated, lime cut in 1/2
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
3 Hass avocados
Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.
TIP: To keep the avocado from sliding around the plate, cut a thin sliver of skin from the rounded side before filling the avocados. That flat portion will help keep the avocado steady on the plate.
Variation: For a more dramatic presentation (one more suitable for a sit-down dinner party than a weeknight supper, perhaps) present the salad as a "stack," that is, layer the ingredients in a ring mold (similar to a biscuit cutter without the handle). Instead of serving the salad in the pitted avocado, peel and pit the avocados, then cut them into 3/4-inch dice.
Toss them with a little lime juice to keep them from turning dark. Make the crab salad. Place the ring mold over the center of the plate and put the equivalent of half a diced avocado in an even layer in the mold. Tamp it down gently. Top with one-sixth of the crab salad and tamp down gently. Lift the mold carefully and the ingredients will remain in place on the plate.
Yield: 6 servings
Prep Time: 25 minutes
Robin Miller’s Chicken, Strawberry & Cucumber Salad with Mint and Rice Wine Vinaigrette
INGREDIENTS:
2 packages (6 ounces each) Tyson® Fully Cooked Grilled Chicken Breast Strips, cut into one-inch pieces
1 cup diced cucumber (seeded, if desired)
1 cup hulled and sliced fresh strawberries
2-3 teaspoons chopped fresh mint
1/4 cup reduced-sodium chicken broth
1 tablespoon rice wine vinegar (regular or seasoned)
1 teaspoon honey mustard
Pinch salt and ground black pepper
4 cups (9 ounces) baby spinach leaves
1. In a large bowl, combine chicken, cucumber, strawberries and mint. Set aside.
2. In a small bowl, whisk together broth, vinegar and honey mustard. Season to taste with salt and ground black pepper. Add mixture to chicken mixture and toss to combine.
3. Arrange spinach leaves on a serving platter or individual plates and top with chicken mixture.
Chicken, Strawberry and Cucumber Salad with Mint and Rice Wine Vinaigrette Recipe Courtesy of Robin Miller and Tyson Foods Recipe serves 4 Preparation Time: 10 minutes
Beer Brats Makes 10 servings
INGREDIENTS:
1 (19.76-ounce) package original bratwurst, Johnsonville®
2 (14.9-ounce) cans stout beer, Guinness®
10 hot dog buns
Sauerkraut
Dijon mustard
Pam Grilling Spray®
1. In a large heavy-bottomed pot, combine bratwurst and beer. Bring to a boil over medium-high heat. Reduce heat, and simmer for 30 minutes.
2. Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray, Pam Grilling Spray®.
3. Remove brats from pot; cut each brat in half lengthwise, leaving halves intact just at the bottom. Grill brats, cut side down first, for 3 minutes per side.
4. Place 1 brat in each hot dog bun. Top with desired amount of sauerkraut and mustard.
Serve immediately.
Reprinted with permission by Hoffman Media, LLC.
Brown Bag Bean Burritos
INGREDIENTS:
1 (15 ounce) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) flour tortillas
1 cup shredded Monterey Jack cheese
1. Rinse beans in cold water, drain well.
2. Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
3. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.
High Fiber Muffins
INGREDIENTS:
1 c. whole wheat flour
1/2 c. sugar
1/2 tsp. salt
1 tbsp. baking powder
2 c. All Bran cereal
1 1/4 c. skim milk
1 egg
1/4 c. Canola oil
1/2 - 3/4 c. raisins
Combine cereal and milk. Set aside to soften cereal (5 minutes).
Stir together whole wheat flour, sugar, salt and baking powder. Set aside.
Add oil and egg to cereal and milk. Mix well. Add flour mixture. Stir until combined. Fold in raisins. Spoon into foil baking cups (2 1/2 inch size) that line muffin tin. Makes 12 high fiber, low fat muffins. Bake at 400 degrees for 17 minutes.
St. Patrick’s Day Shortbread
INGREDIENTS:
3/4 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour
1/2 cup butter
1/2 cup brown sugar
1 14-oz. can sweetened condensed milk
2 tbsp. light corn syrup
1 tsp. vanilla extract
1 6-oz. bag of chocolate chips
1. Shortbread: Preheat the oven to 350 degrees. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.
2. Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.
3. Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.
Six Ingredient Cookies
2 packets brown sugar and maple instant oatmeal
1 egg
1/4 C. butter, melted
4 T. brown sugar
1/4 C. flour
1/2 t. vanilla
Preheat oven to 350 degrees. Line a baking sheet with wax paper. Combine all ingredients. Drop six lumps of dough into baking sheet and flatten slightly. Bake 11-13 minutes or until edges are browned.
Cinnamon Apple Popcorn
INGREDIENTS:
2 cups chopped dried apples
10 cups popped popcorn
2 cups pecan halves
4 tablespoons butter, melted
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 250 degrees F. Place apples in a large shallow baking pan. Bake 20 minutes.
2. Remove pan from oven and stir in popcorn and nuts.
In a small bowl combine remaining ingredients.
Drizzle butter mixture over popcorn mixture, stirring well.
3. Bake for 30 minutes, stirring every 10 minutes.
Pour onto wax paper to cool. Store in airtight container.
ÉCLAIR CAKE
INGREDIENTS:
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 cups milk
• 1 (16 ounce) package graham cracker squares
• 1 (16 ounce) package prepared chocolate frosting
PREPARATION:
1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Peanutella Granola Balls
INGREDIENTS:
2 tbsp honey
2 1/2 tbsp creamy peanut butter
1 1/2 tbsp Nutella
2 cups granola
2-4 tbsp milk
PREPARATION:
In a large bowl, combine honey, peanut butter and Nutella, then stir until combined. Using a spatula, gradually stir in granola. Add just enough milk to moisten, so mixture still sticks together. Form into balls and place on a baking sheet. Let chill before serving.
Notes: This is the perfect little "go to" snack for those little ones you have running around.
Number of Servings: 12-16 balls
FROSTY BANANA POPS
INGREDIENTS:
6 firm, peeled bananas
Plate of honey
Plates of -- chopped nuts, shredded coconut, and cookie crumbs
12 popsicle sticks
PREPARATION:
1. Cut each banana in half crosswise. Insert popsicle stick in the cut end of the banana.
2. Brush honey over banana with a pastry brush.
3. Roll each banana into desired topping(s).
4. Arrange on plate; cover with plastic wrap. Store in freezer until ready to eat.
Notes: Fun for parties. You can try other toppings than those listed.
Number of Servings: 12
Peanutella Granola Balls
INGREDIENTS:
2 tbsp honey
2 1/2 tbsp creamy peanut butter
1 1/2 tbsp Nutella
2 cups granola
2-4 tbsp milk
PREPARATION:
In a large bowl, combine honey, peanut butter and Nutella, then stir until combined. Using a spatula, gradually stir in granola. Add just enough milk to moisten, so mixture still sticks together. Form into balls and place on a baking sheet. Let chill before serving.
Notes: This is the perfect little "go to" snack for those little ones you have running around.
Number of Servings: 12-16 balls
Chicken Enchiladas
INGREDIENTS:
• 1 pound of boneless chicken breasts, cubed
• 1 can of Cream of Chicken soup
• 1 cup of salsa (I used mild)
• 8 tortillas (6 inch)
• 1 can of Cheddar Cheese soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Preparation:
COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup of salsa. Heat through. SPOON about 1/3 cup chicken mixture down the center of each tortilla. Roll up tortilla around filing and place seam-side down in a 2-quart microwave-safe baking dish. MIX cheese soup and remaining salsa and pour over enchiladas. COVER and microwave on HIGH 5 min. or until hot.
Barbeque Meatball
INGREDIENTS:
1 pound ground beef
1/2 cup bread crumbs
1 teaspoon salt
1 egg beaten
1/2 cup evaporated milk
PREPARATION:
Mix and shape into balls.
Brown meatballs in 1 Tbsp . cooking oil.
Place into baking dish.
Mix and pour over meatballs: 1/2 cup ketchup 1/2 cup chili sauce, 2 Tbsp margarine, 2 Tbsp.chopped onion, vinegar and brown sugar, to taste.
Bake at 375 for about 20 minutes.
Serve over rice.
Nearly No Fat Cookies
INGREDIENTS:
1 apple, cored and then finely chopped
1 cup white sugar
1 cup brown sugar
1/4 cup egg substitute
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
3 cups quick oats
Options: raisins, dried cranberries or other fruit, grated orange rind, chopped nuts
PREPARATION:
Beat together the apple, sugars, egg substitute, and vanilla.
Add flour, baking soda and salt and mix well.
Mix in oats and any optional ingredients.
Drop by spoonfuls on greased cookie sheets and bake at 350 degrees for about 12 minutes (depending on size of cookies).
APPLE CHICKEN QUESADILLA
INGREDIENTS:
4 Flour tortillas (approximately 8-inches wide)
1 cup cooked, shredded or chopped, chicken meat
1/4 lb cheddar or Monterey jack cheese, sliced or grated
1 apple, sliced
1/4 cup SALSA
PREPARATION:
Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.
Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.
When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)
Repeat with the remaining tortillas.
Makes 12 quesadilla triangles.
Sweet Potatoes with Warm Black Bean Salad
Prep Time:
15 minutes
Ready in:
25 minutes
Yield:
4 servings
INGREDIENTS:
4 medium sweet potatoes
1 15-ounce can black beans , rinsed
2 medium tomatoes , diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
PREPARATION:
1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Health Advantages: low calorie, high fiber, low sat fat, high potassium, heart healthy.
Recipe provided by EATINGWELL.COM.
The Ultimate Brownie
INGREDIENTS:
8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**.
Blend in chocolate mixture, flour and salt.
Bake for 35-40 minutes
Banana Fudge Smoothie
Makes 2 servings
Prep Time: 5 min
Cook Time: 3 min
Ingredients
1 ½ cups very cold 1% milk
¾ cup non-fat Greek style yogurt
½ frozen very ripe large banana cut into 1-inch chunks
3 tablespoons unsweetened natural cocoa powder
2 tablespoons agave nectar or honey
1 teaspoon pure vanilla extract
4 ice cubes
Combine all ingredients in a blender or food processor. Blend until smooth. Pour into glasses and serve immediately. Note: you can also drain plain yogurt in cheesecloth if you prefer it to Greek style yogurt.
Greek-style yogurt is ultra creamy and because it has high protein, it’s a great choice for a post-workout smoothie or afternoon pick-me-up. Choose natural or non-alkalized cocoa powder – it’s higher in antioxidants.
Recipe by Cheryl Forberg, RD, author of Positively Ageless: A 28 Day Plan for a Younger, Slimmer Sexier You, (Rodale - April 2008)
Nutritional Facts per serving for individual food recipe:
Calories: 272
Fat: 3.0g
Saturated Fat: 1.9g
Cholesterol: 56mg
Sodium: 135mg
Calcium: 35% Daily Value
Protein: 12g
Carbohydrates: 56g
Layered Broccoli Salad
Makes 6 servings
Prep Time: 25 min
Cook Time: 25 min
Ingredients
6 cups chopped broccoli flowerets
1 small red onion, very thinly sliced
1 1/2 cups (6 ounces) grated Cabot 50% Light Cheddar cheese
2/3 cup dried, sweetened cranberries or raisins
1/2 cup plain fat free yogurt
3 tablespoons honey
2 tablespoons mayonnaise
2 tablespoons cider vinegar
1/4 cup unsalted, dry roasted, hulled sunflower seeds or chopped walnuts
1ounce (2 tablespoons) 50% less fat bacon pieces
In a large, glass serving bowl, layer broccoli, onion and cranberries. In a small bowl, whisk together yogurt, honey, mayonnaise and vinegar. Drizzle the yogurt dressing over the layered salad. Layer cheese on top. Cover and refrigerate until ready to serve. Sprinkle with sunflower seeds and bacon pieces just before serving.
Recipe created by Cabot Creamery
Nutritional Facts per serving for individual food recipe:
Calories: 280
Fat: 12 g
Saturated Fat: 4.5 g
Cholesterol: 25 mg
Sodium: 350 mg
Calcium: 25% Daily Value
Protein: 14 g
Carbohydrates: 29 g
Quick and Easy Chocolate Dessert
1 box chocolate cake mix
2 4oz boxes chocolate instant pudding
1 can cherry pie filling
2 sm. tubs coolwhip
Prepare cake mix according to directions on box in a 13x9 pan. Let cake completely cool. (Best if made night before.)
Prepare pudding and chill until set.
Cut cake into 2x2 squares. In large dessert bowl, starting with cake squares, layer cake...pudding...cherry pie filling...whipped cream and repeat.
Fruit Fun-do
2 teaspoons chocolate syrup
Reddi-wip® Original Whipped Cream
1/3 cup bite-size pieces fresh strawberries
1/4 medium banana, peeled and sliced
Combine chocolate syrup and one serving (2 tablespoons) Reddi-wip in small bowl to make ‘fondue’ dipping sauce; set aside.
Arrange fruit on serving plate. Serve sauce in small dish alongside fruit and enjoy.
A creamy chocolate ‘fondue’ dipping sauce served with fresh fruit -- a perfect single-serve snack or dessert that is easy, fun and less than 100 calories!
Maple-Apple Upside-Down Cake
PAM® Original No-Stick Cooking Spray
1/2 cup pure maple syrup
2 large red cooking apples, such as McIntosh, peeled and sliced (2 large = about 2 cups)
1 tablespoon butter or margarine, softened
3 tablespoons granulated sugar
1 egg
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup lowfat (1%) milk
Reddi-wip® Original Whipped Cream
Preheat oven to 400F. Spray 8x8-inch baking pan with cooking spray. Bring maple syrup just to a boil in small saucepan over medium-high heat.
Pour evenly into pan. Carefully arrange apple slices in single layer over syrup; set aside.
Beat butter, sugar and egg in medium bowl with electric mixer on medium speed until well blended.
Combine flour, baking powder and salt in small bowl. Add to sugar mixture alternately with the milk, beating on low speed after each addition just until blended.
Spoon batter evenly over apples. Bake 25 to 30 minutes, or until wooden pick inserted in center of cake comes out clean. Immediately invert dessert onto serving plate; remove pan. Cool slightly. Cut into 9 squares; top each with a serving of Reddi-wip just before serving.
Strawberry Banana Smoothie
1/2 cup chopped fresh strawberries
1/4 medium banana, peeled and halved
1/4 cup vanilla nonfat yogurt with low-calorie sweetner
1/2 cup crushed ice
Reddi-wip® Original Whipped Cream
Place strawberries, banana and yogurt in blender container. Pulse until fruit is well blended, scraping sides of container, if necessary.
Add ice; pulse until ice is well blended.
Pour into glass and top with one serving (2 tablespoons) Reddi-wip. Serve immediately.
Ice Cream Cookies
1 cup milk
1 pkg of favorite pudding
2 cups cool whip
36 large cookies
Make the pudding mix with milk. Add in the cool whip and blend well. Spread the filling on the flat side of the cookie and set another cookie on top.
Press lightly and smooth the edges. Freeze for at least 3 hours. Store in a covered container.
Strawberry Thumbprints
2/3 cup butter
1/3 cup sugar
2 egg yolks - set aside the egg whites
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups flour
2 egg whites, beaten
1/3 cup strawberry preserves
Preheat oven to 350* Cream together the butter and sugar.
Gradually add the egg yolks, vanilla, salt and flour. Mix until well blended. Shape into 1" balls, dip in the egg whites and place on greased cookie sheet.
Press a thumbprint into top of each cookie.
Bake for 15-17 minutes. Cool.
Just before serving, fill holes with strawberry preserves.
Nesquik Chocolate Brunch French Toast
Makes 4 servings
Prep Time: 30 min
Cook Time: 6 min
Ingredients:
1 cup Nesquik Chocolate Ready-to-Drink Milk
1 cup egg substitute
8 slices white bread
1 cup nonfat vanilla yogurt
Raspberries (optional)
Whisk together Nesquik milk and egg substitute in a medium bowl. Lightly spray non-stick cooking spray in large skillet over medium heat and dip bread into milk and egg mixture, coating evenly. Cook bread on each side for about 3 minutes or until cooked through.
Top each slice with approximately 2 tablespoons of lowfat vanilla yogurt and add raspberries if desired.
Recipe provided by Nesquik.
Tasty Salmon Cat Treats
1/3 cup canned salmon or mackerel, drained
1 cup dried bread crumbs
1 large egg, beaten
1 tablespoon bacon grease or vegetable oil
½ teaspoon active dry yeast
Preheat your oven to 350 degrees. Mix together all of the ingredients, and drop small spoonfuls on a baking sheet sprayed with nonstick cooking spray.
Bake the cat treats for approximately 7 minutes, or until they are lightly browned. After the cat treats have cooled for several minutes, transfer them to a wire rack.
When the cat treats are completely cool, place them in an airtight container in the refrigerator.
Tex-Mex Pizza
Ingredients:
1 bag of 10 flour tortillas
1 can (15oz) black beans
2 cups shredded Mexican cheese blend
1/2 small onion, sliced thin
your favorite chunky salsa
sliced jalapeños
shredded lettuce
chopped cilantro
sour cream
Preheat oven 400F.
If you have a pizza stone, preheat it too, for an extra crispy crust. Distribute beans, cheese, onion, salsa, and jalapeños evenly on tortillas. Go light on the cheese & salsa, so the tortilla does not get too wet.
Move your tex-mex pizzas to a cookie sheet or place directly on preheated pizza stone.
Bake 7-10 minutes, until cheese has melted and tortillas are crispy around the edges, bake longer if you like a crunchy crust. Keep watch over the tortillas.
Remove from oven, and top with lettuce, cilantro and sour cream.
Variation:
You can add cooked shredded chicken, ground beef with taco seasoning, and who could forget avocados! Have fun mixing it up.
Involve the kids --
This recipe is fun for kids to build their own pizzas or allow them to "cook" dinner. However, please have adult supervision and assistance when handling the oven or pizza stone.
CREDIT:SimpleDailyRecipes.com
Pesto Pasta
Ingredients:
1 lb. uncooked linguine pasta
12-oz. container refrigerated basil pesto
2 cups grape tomatoes
1/2 cup grated Parmesan cheese
Preparation:
Cook pasta as directed on package; drain and return to pot.
Stir in basil pesto, tossing gently over low heat until pasta is coated.
Add grape tomatoes and toss for 1 minute.
Sprinkle with cheese and serve.
Glazed Salmon Fillets
Ingredients:
4 (1/2" thick) salmon fillets
1/3 cup seafood cocktail sauce
2 tablespoons honey
1 teaspoon garlic paste
Preparation:
Preheat broiler. Place salmon filets, skin side down, on broiler pan.
In small bowl combine remaining ingredients and brush over salmon.
Broil for 4 minutes, then brush with more sauce and broil for 2 minutes longer, until salmon flakes when tested with a fork.
Ham & Cheese Strata
Makes 6-8 servings
Ingredients:
8 slices whole wheat bread, cubed, divided into two portions
4 oz American processed cheese, cubed
1 c ham, cubed
6 eggs or 1½ c egg substitute
2 c fat-free milk
½ tsp dry mustard
½ tsp salt
1 tsp onion flakes
4 oz reduced-fat Cheddar cheese, shredded
Optional: sun-dried tomatoes (drained and cut into small strips), red pepper (diced) and/or broccoli (chopped)
Directions:
Coat a 9”x12” glass, ceramic or stone baking dish with cooking spray. Place half of bread cubes in dish. Place processed cheese and ham over bread cubes.
Add remaining bread. Beat together eggs, milk and seasonings. Pour mixture into the dish over the bread, ham and cheese. Sprinkle Cheddar cheese on top.
Cover and refrigerate overnight.
The next day, preheat oven to 375°F.
Remove cover and bake for 45 minutes or until set. Cut into wedges.
Adapted from a Pampered Chef® recipe
Nutrient profile per serving (not including optional ingredients):
271 calories
12 g fat
262 mg calcium
369 mg potassium
46 mg magnesium
Easy Banana Nut Bread
1 1/2 cup Flour
1/2 cup Butter, softened
1 cup Sugar
2 Eggs
4 small Bananas, mashed
3/4 teasoons Baking soda
1/2 teaspoon Salt
1 1/2 cup Flour
3/4 c Chopped walnuts
Cream butter and sugar until fluffy in one bowl; add eggs one at a time beating well after each addition.
Stir in bananas.
Mix flour, baking soda, and salt in another bowl. Add little by little to the egg mixture until well mixed. Add walnuts and mix well.
Pour into a greased bread pan, bake at 350F for 30-35 minutes.
Rice Krispy Peanut Butter Treats
INGREDIENTS:
3 cups rice cereal, Kellogg's
1 cup chunky peanut butter, Jif
1 cup peanut butter chips, Reese's
1 jar (7-ounce) Jet Puffed Marshmallow Cream, Kraft
Prep time: 5 minutes
Refrigeration time: 1 hour
PREPARATION:
Line a cookie sheet with wax paper.
Mix together rice cereal, peanut butter and peanut butter chips.
Carefully fold in marshmallow cream until all ingredients are well incorporated.
Using a 1-ounce cookie or portion scoop, form into 1-inch balls and place on prepared cookie sheet.
Refrigerate for 1 hour, or until firm. Store in an airtight container.
Makes 24 servings
Easy Chili Cheese Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili
1 cup shredded Cheddar cheese
Directions
1. In the bottom of a 9 inch, microwave safe baking dish, spread cream cheese. Top with a layer of chili and sprinkle Cheddar cheese over top.
2. Heat in the microwave on high heat 5 minutes, or until the cheese has melted. Serve warm with tortilla chips.
Pumpkin Pinwheels
1 box angel food cake mix
1 can (15 oz) pumpkin
1 tbsp pumpkin pie spice
8 oz fat free cream cheese
1 cups sugar substitute
2 tsp vanilla extract
2 tbsp skim milk
Mix cake mix, pumpkin and pumpkin pie spice together in a bowl. Spread into large, non-stick cookie sheet, sprayed with non-stick spray spray. Bake at 350 . ° for 12-15 min until cake springs back lightly to the touch. Lay a damp linen towel on the counter counter, sprinkled lightly , with sugar substitute.
Carefully roll up towel LENGTHWISE with cake in it. Place in refrigerator and let cool. Meanwhile, beat together cream cheese, 1 cup sugar substitute, vanilla and skim milk with electric mixer mixer.
When cake has cooled unroll and spread with icing. Immediately roll back up without the towel. Wrap in plastic wrap and refrigerate until ready to serve. Slice in 1/2” thick slices.
The pumpkin and cream cheese mixture go wonderfully together together. A great make-ahead recipe.
Serving Size: 1/2” slice Servings: 16
Calories: 133 Fat: 0g Fiber: 1g Points: 2
Carbohydrate: 27g Cholesterol: 1g Sodium: 289mg Protein: 5g
Homemade Fudgesicles
1 box instant chocolate pudding mix
2 1/2 cups cold milk
1/4 cup granulated sugar
Place all 3 ingredients in a bowl. Beat with mixer at low speed until creamy and thick (about 2 min). Pour into molds or ice cube trays. Freeze.
Spiced Almonds - 8 Servings
Almonds get a kick from cumin and cayenne.
Total Time: 30 min
1 cup whole shelled (unpeeled) almonds
1 teaspoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Preheat oven to 350°F.
Toss almonds with oil, cumin, salt and cayenne pepper in a pie pan. Bake, stirring occasionally, until fragrant and lightly toasted, 25 to 30 minutes. Let cool.
Peanut snack mix
12 ounces of dried chopped apricots
½ cup of wheat germ
2 cups of unsalted, roasted peanuts
1 cup each of raisins, banana chips and dried chopped pineapple.
Mix all of the ingredients together and store any leftovers in an air-tight container.
Peanut Squares
1 cup honey
1 cup peanut butter
2 cups instant nonfat dry milk
1 cup finely chopped coconut
3 cups chopped honey roasted peanuts
Warm honey and peanut butter together.
Add milk, coconut and nuts to honey mixture and blend together.
Press mixture tightly and evenly into 8 BY 8 inch square dish.
Refrigerate for about 2 hours then cut into squares!
You'll want to refrigerate any leftovers.
Peanut Butter Chocolate Twist Shake
1 ounce chocolate chips
1 ounce peanut butter
4 ounces skim milk
6 ounces vanilla frozen yogurt
For Garnish:
2 curls shaved chocolate
1/2 OUNCE crushed roasted peanuts
Whip all the ingredients together in blender until smooth.
Garnish with shaved chocolate and crushed roasted peanuts.
Makes 1 serving.
Pineapple-Raspberry Parfaits
2 eight ounce containers nonfat peach yogurt
1/2 pint of fresh raspberries
1 ½ cups of fresh, frozen or canned pineapple chunks
Divide and layer the yogurt, raspberries and pineapple into 4 glasses.
Raspberry Spritzer
2 cups seltzer
2/3 cup frozen raspberries
2 sprigs fresh mint
3 ounces raspberry-flavored syrup
ice cubes
Combine the seltzer, raspberries, mint and raspberry-flavored syrup in a small pitcher.
Pour it over ice.
Makes 2 Servings.
Peanut Butter and Jelly Waffle Bites
4 mini frozen waffles
1 tablespoon each of peanut butter and jelly
2 banana slices
Toast the waffles
Then, layer them starting with a waffle, then peanut butter, jelly, banana and top it off with another waffle.
Makes 2 sandwiches.
Breakfast Tacos
6 tortillas
8 eggs
2 tablespoons milk
6 bacon slices, cooked and crumbled
1 cup shredded cheese
Mix together the eggs and milk. Microwave egg mixture on high for 3-to-4 minutes.
Heat tortillas a few seconds until warm. Spoon the eggs onto each tortilla.
Top with crumbled bacon and cheese.
Low Fat Triple Chocolate Cake Bars by Kitchen Crafts n' More
Ingredients:
1 3/4 cups reduced fat Bisquick®
1 cup sugar
1/4 cup baking cocoa
2 egg whites
1 cup chocolate skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla
1/4 cup miniature semisweet chocolate chips
2 tablespoons caramel fat-free topping
Optional: frozen fat-free whipped topping or vanilla fat-free frozen yogurt
Method:
Heat oven to 375º. Spray square pan, 8 x 8 x 2 inches, with cooking spray.
Mix baking mix, sugar and cocoa in large bowl. Mix egg product, milk, oil and vanilla until blended; stir into baking mix mixture. Spread in pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cook in pan on wire rack 5 minutes. Sprinkle chocolate chips over cake. Drizzle with caramel topping. Serve warm with whipped topping.
Choco Crunch Cookie Recipe
Ingredients:
-3 cups of toasted oatmeal
-1 cup white sugar
-1 cup brown sugar
-1 cup butter or margarine
-2 eggs
-1 teaspoon vanilla
-1 1/2 cups flour
-1 teaspoon baking soda
-2 cups Rice Krispies
-1 1/2 cups chocolate chips
Tip: To toast oatmeal, place it in a 350°F oven for ten minutes. Cool.
Method:
Cream together the butter, white sugar and brown sugar. Add the eggs and vanilla. Mix. Add the remaining ingredients.
Roll a small amount of cookie dough into a ball. Place it on a non-stick cookie sheet. Flatten with a form.
Bake at 350° for 12 minutes or slightly longer, until done.
These Choco Crunch Cookies are especially tasty and good.
Homemade Dog Treats
1 1/8 cup whole wheat flour
1 1/8 cup unbleached white flour
1/2 cup peanut butter or other nut butter
1 cup water
2 tablespoons vegetable oil
Preheat oven to 350 degrees. Blend wheat flour and white flour in a bowl. Set aside.
Combine vegetable oil, peanut butter, and water. Add flour, one cup at a time, forming a dough.
You will need to blend the final flour by hand, kneading until a nice firm ball of dough is formed.
Roll dough to about 1/4 inch thickness on a sheet of waxed paper. Cut with desired cutter.
Bake on an ungreased cookie sheet for about 25 minutes, turning the pan a couple of times during baking.
Cookies should be hard to the touch before removing from the oven.
Cool, then store in a zip-lock baggie on the shelf. No refrigeration necessary.
Homemade Tortilla Chips
INGREDIENTS:
-1 pkg. corn or flour tortillas (corn are lower in fat than flour)
-cumin seasoning
-Lite salt
Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on baking sheet. Sprinkle with cumin and lite salt.
Bake at 375 degrees about 10 minutes, turning after 5 minutes. Make sure you watch them closely. You do not want them too brown.
Store in an air tight container. When serving, freshen the chips in the microwave about 45 seconds to 1 minute. Let sit about 5 to 10 minutes before eating so they can harden and cool.
Makes 200 chips
Cheesy Potatoes, provided by “Boy Gourmet” David Custer:
INGREDIENTS:
1 packet Country Home Creations Confetti Cheeseball Mix
1 (28- to 32-oz.) pkg. frozen hash
brown potatoes
2 cups sour cream
4 cups shredded Colby/Jack cheese (set 2 cups aside)
1 cup milk
1/2 tsp. salt (optional)
Preheat oven to 350°. Mix together all ingredients except 2 cups of cheese
in a large mixing bowl. Place in a well greased 13x9-inch baking dish. Sprinkle 2 remaining cups of cheese over top of mixture and cover with foil. Bake for 1 hour. Remove foil and bake an additional 15 to 30 minutes until bubbly and lightly browned on top.
Ooey Gooey Pumpkin Pie, provided by “Boy Gourmet” David Custer:
INGREDIENTS:
Follow directions on package of Country Home Creations Harvest
Pumpkin Dip Mix to prepare dip. After whipping with mixer, fold in an 8 oz.
container of whipped topping. Spoon mixture into a ready-made graham cracker pie crust. Garnish with 1/2 cup of chopped walnuts or pecans. Chill 4 hours before serving. May also use individual-size dessert shells.
Tropical Ham Roll-ups, provided by “Boy Gourmet” David Custer:
INGREDIENTS:
1 packet Pineapple Pecan Cheesespread Mix
16 oz. cream cheese
20 oz. can crushed pineapple (drained)
Ham or Turkey slices
Add entire packet of Pineapple Pecan Cheesespread Mix to 16 oz. cream cheese, softened and 20 oz. can crushed pineapple, well drained. Mix well.
Spread mixture onto ham or turkey slices*. Roll into tube shapes and chill 4 hours. Slice into circles. Serve.
*May spread mixture onto soft flour tortilla shells.
Habanero Salsa, provided by “Boy Gourmet” David Custer:
INGREDIENTS:
1 packet "Hotcha" Habanero Pepper Dip Mix
1 can (14-1/2 oz.) diced tomatoes
8 oz. can tomato sauce
Mix all ingredients in glass or plastic bowl. Allow to chill overnight (or 8 hours minimum).
Stir before serving.
PUMPKIN OATMEAL COOKIES
INGREDIENTS :
1 cup canned or cooked pumpkin
1 cup brown sugar
2 Eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins
DIRECTIONS :
Thoroughly mix pumpkin and brown sugar; then beat in egg substitute. Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins. Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at 350 degrees for 10-20 minutes. Makes 4-5 dozen.
EASY SWEET POTATO SOUP
INGREDIENTS:
1 cup chopped onion
2 T. butter
1 T. flour
2 cans chicken broth
2-3 sweet potatoes, cooked and mashed
1 tsp. Brown sugar
1 tsp. Salt
1/8 tsp pepper
1/8 tsp Nutmeg
1 cup whipping cream
DIRECTIONS:
In a large pot, saute the onion in the butter until tender. Remove from the heat and stir in the flour until smooth. Gradually stir in the chicken broth, sweet potatoes, brown sugar, salt, pepper and nutmeg. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the cream and cook for 2 minutes or until thoroughly heated.
Sliced Orange Salad with Sautéed Olives and Ricotta Salata
INGREDIENTS:
4 naval oranges
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
½ cup oil-cure black olives, pitted and halved
6 cups (about 6 ounces) lightly packed baby spinach or arugula
¼ cup of a citrus vinaigrette
Freshly ground sea salt, preferably gray salt
Freshly ground black pepper
½ cup dried sour cherries, dried cranberries, or raisins
DIRECTIONS:
Using a vegetable peeler, remove the zest from 1 orange in strips. Cut the strips lengthwise as thinly as possible until you have 1 tablespoon thin slices. Reserve the thin slices and discard the remaining zest. Using a large, sharp knife, placed the peeled orange upright on a cutting board and cut off the pith, following the contour of the fruit. Peel the remaining 3 oranges, one at a time, by first cutting off the stem and blossom end, revealing the flesh, and then cutting away the peel and pith, following the contour of the fruit. Cut all 4 oranges crosswire into ¼-inch-thick slices. Cut each slice in half to form half-moons and remove any seeds.
In a 10-inch skillet, heat the olive oil over high heat. When the oil is hot, add the rosemary and cook for a few seconds, then add the olives. Cook for 10 seconds, and then add the thinly sliced zest. Cook for a few seconds longer, then remove the skillet from the heat and allow the mixture to cool in the skillet.
Put the spinach in a large bowl. Pour the olive-orange mixture from the skillet over the spinach and add the vinaigrette. Toss gently to coat the spinach evenly. Add the reserved orange slices and toss a bit more to incorporate the oranges, being careful they do not break up. Season to taste with salt and pepper.
Transfer the salad to a serving platter or individual soup plates. Grate the ricotta salata over the top. Serve immediately.
Serves 4 to 6
Cat Crackers
INGREDIENTS:
Six ounces of undrained tuna
One cup of cornmeal
One cup of flour
One-third cup water
Preheat the oven to 350 degrees Fahrenheit. Place all of the ingredients into a bowl and mix thoroughly with your hands. Roll the dough out to a quarter inch thickness and then cut into one inch sized pieces. Place the treats on a greased cookie sheet. Bake them for about twenty minutes or until they are golden. Let the treats cool.
Savory Cheese Treats (For Cats)
INGREDIENTS:
Three fourths of a cup of white flour
Three fourths of a cup of shredded cheddar cheese
Five tablespoons grated parmesan cheese
A fourth cup of plain yogurt or sour cream
A fourth cup of cornmeal
Preheat the oven to 350 degrees Fahrenheit. Combine the cheeses and yogurt and then add in the flour and cornmeal. If the dough is too dry, you can add a small amount of water to create more moist dough. Knead the dough into a ball and roll it out to be about a quarter inch thick. Cut the dough into one inch sized pieces and then place them on a greased cookie sheet.
Bake the treats for 25 minutes and then let them cool before giving one to your kitty. This recipe makes about two dozen treats.
Caribbean Breeze Brisas del Caribe | Recipe courtesy Daisy Martinez
INGREDIENTS:
1 (2 1/2-pound) pineapple, peeled
1 small (about 7 3/4-pound) seedless watermelon, cut into quarters, rind removed, flesh cut into 1-inch cubes (about 16 cups)
1/2 honeydew melon (about 2 1/2-pounds), peeled, seeded and cut into 1-inch cubes (about 4 cups)
6 cups hulled and quartered strawberries
1 lime, juiced
On a cutting board, cut the tops off the pineapples and discard. Cut a thin slice off the bottom of the pineapple so it will stand steadily on the cutting board. With a large knife, cut off the rind from the pineapples with as little pineapple attached as possible. Cut the pineapple in quarters lengthwise, then into 1-inch cubes.
Pass the pineapple and melon chunks through a juicer into a large measuring cup. Pass the juice through a fine strainer to remove any froth. Stir in the lime juice. Chill thoroughly before serving. The juice will keep 1 or 2 days in the refrigerator.
Yield: 3 quarts (can be easily cut in half)
Prep Time: 20 minutes
Artichoke, Potato, and Serrano Tortilla | Recipe courtesy Daisy Martinez
INGREDIENTS:
1 large Idaho potato (about 12 ounces), peeled, and cut into 1/2-inch cubes (about 2 cups)
2 tablespoons olive oil
1 (9-ounce) box frozen artichoke hearts, thawed
2 shallots, finely diced
1/2 teaspoon chopped fresh thyme leaves
1/4 pound thinly sliced serrano ham, cut crosswise into 1/4-inch ribbons
2 tablespoons unsalted butter
12 extra-large eggs, beaten
Kosher or fine sea salt and freshly ground pepper
1 cup shredded tetilla cheese
3 bottled roasted piquillo peppers, cut into 1/2-inch ribbons
Put the cubed potato in a saucepan with enough cold salted water to cover.
Bring to a boil over high heat. As soon as the water boils, remove the potatoes, drain thoroughly and spread out on baking sheet to air dry.
Set a rack about 6 inches from the heat source and preheat the broiler.
Heat the olive oil in a 10-inch pan or skillet over medium-high heat. Add the artichoke hearts and cook, tossing, until they are lightly browned, about 5 minutes. Add the potatoes, then the shallots and the thyme. Adjust the heat to low and cook until thyme smells delicious and the shallots soften, about 2 minutes. The potatoes should not brown.
Stir in the ham and toss for another minute, just until it frazzles. Scrape the vegetable-ham mixture into a bowl and wipe the pan clean with a wad of paper towels.
Heat the butter in the pan over medium-high heat until the butter stops foaming. Tilt the pan to make sure the bottom and sides are well coated. Pour in the eggs. Shake the pan while stirring the eggs with a wooden spoon or heat resistant spatula. Lift the edges of the tortilla as they set, letting the raw eggs run into the empty space. Continue until there is no longer any runny egg. Spread the vegetables and ham evenly over the soft eggs, season with salt and pepper, lower the heat, and sprinkle with the cheese.
Put the tortilla under the broiler and broil until golden brown and bubby, 3 to 4 minutes. Slide tortilla out of the skillet onto a large platter. Serve hot or at room temperature.
Yield: 8 buffet servings or at least 12 appetizer servings
Prep Time: 15 minutes Cook Time: 15 minutes
Mango and Black Bean Salad | Recipe courtesy Daisy Martinez
INGREDIENTS:
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
1/4 cup freshly chopped cilantro leaves
Kosher or fine sea salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1/2 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup)
1/2 small jicama (about 1/2 pound), peeled, and cut into 1/2-inch dice (about 2 cup; see Note)
1/2 small red onion, cut in 1/2, then into thin slivers (about 1/4 cup)
Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.
Note: If you can't find jicama, which adds an apple-y note to the salad, substitute a large green apple. Core the apple, leave the skin on, and dice it as you would the jicama.
Yield: 6 servings
Prep Time: 20 minutes
Avocado Stuffed with Crab-Mango Salad | Recipe courtesy Daisy Martinez
INGREDIENTS:
1 lime, zest finely grated, lime cut in 1/2
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
3 Hass avocados
Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.
TIP: To keep the avocado from sliding around the plate, cut a thin sliver of skin from the rounded side before filling the avocados. That flat portion will help keep the avocado steady on the plate.
Variation: For a more dramatic presentation (one more suitable for a sit-down dinner party than a weeknight supper, perhaps) present the salad as a "stack," that is, layer the ingredients in a ring mold (similar to a biscuit cutter without the handle). Instead of serving the salad in the pitted avocado, peel and pit the avocados, then cut them into 3/4-inch dice.
Toss them with a little lime juice to keep them from turning dark. Make the crab salad. Place the ring mold over the center of the plate and put the equivalent of half a diced avocado in an even layer in the mold. Tamp it down gently. Top with one-sixth of the crab salad and tamp down gently. Lift the mold carefully and the ingredients will remain in place on the plate.
Yield: 6 servings
Prep Time: 25 minutes
Robin Miller’s Chicken, Strawberry & Cucumber Salad with Mint and Rice Wine Vinaigrette
INGREDIENTS:
2 packages (6 ounces each) Tyson® Fully Cooked Grilled Chicken Breast Strips, cut into one-inch pieces
1 cup diced cucumber (seeded, if desired)
1 cup hulled and sliced fresh strawberries
2-3 teaspoons chopped fresh mint
1/4 cup reduced-sodium chicken broth
1 tablespoon rice wine vinegar (regular or seasoned)
1 teaspoon honey mustard
Pinch salt and ground black pepper
4 cups (9 ounces) baby spinach leaves
1. In a large bowl, combine chicken, cucumber, strawberries and mint. Set aside.
2. In a small bowl, whisk together broth, vinegar and honey mustard. Season to taste with salt and ground black pepper. Add mixture to chicken mixture and toss to combine.
3. Arrange spinach leaves on a serving platter or individual plates and top with chicken mixture.
Chicken, Strawberry and Cucumber Salad with Mint and Rice Wine Vinaigrette Recipe Courtesy of Robin Miller and Tyson Foods Recipe serves 4 Preparation Time: 10 minutes
Beer Brats Makes 10 servings
INGREDIENTS:
1 (19.76-ounce) package original bratwurst, Johnsonville®
2 (14.9-ounce) cans stout beer, Guinness®
10 hot dog buns
Sauerkraut
Dijon mustard
Pam Grilling Spray®
1. In a large heavy-bottomed pot, combine bratwurst and beer. Bring to a boil over medium-high heat. Reduce heat, and simmer for 30 minutes.
2. Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray, Pam Grilling Spray®.
3. Remove brats from pot; cut each brat in half lengthwise, leaving halves intact just at the bottom. Grill brats, cut side down first, for 3 minutes per side.
4. Place 1 brat in each hot dog bun. Top with desired amount of sauerkraut and mustard.
Serve immediately.
Reprinted with permission by Hoffman Media, LLC.
Brown Bag Bean Burritos
INGREDIENTS:
1 (15 ounce) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) flour tortillas
1 cup shredded Monterey Jack cheese
1. Rinse beans in cold water, drain well.
2. Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
3. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.
High Fiber Muffins
INGREDIENTS:
1 c. whole wheat flour
1/2 c. sugar
1/2 tsp. salt
1 tbsp. baking powder
2 c. All Bran cereal
1 1/4 c. skim milk
1 egg
1/4 c. Canola oil
1/2 - 3/4 c. raisins
Combine cereal and milk. Set aside to soften cereal (5 minutes).
Stir together whole wheat flour, sugar, salt and baking powder. Set aside.
Add oil and egg to cereal and milk. Mix well. Add flour mixture. Stir until combined. Fold in raisins. Spoon into foil baking cups (2 1/2 inch size) that line muffin tin. Makes 12 high fiber, low fat muffins. Bake at 400 degrees for 17 minutes.
St. Patrick’s Day Shortbread
INGREDIENTS:
3/4 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour
1/2 cup butter
1/2 cup brown sugar
1 14-oz. can sweetened condensed milk
2 tbsp. light corn syrup
1 tsp. vanilla extract
1 6-oz. bag of chocolate chips
1. Shortbread: Preheat the oven to 350 degrees. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.
2. Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.
3. Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.
Six Ingredient Cookies
2 packets brown sugar and maple instant oatmeal
1 egg
1/4 C. butter, melted
4 T. brown sugar
1/4 C. flour
1/2 t. vanilla
Preheat oven to 350 degrees. Line a baking sheet with wax paper. Combine all ingredients. Drop six lumps of dough into baking sheet and flatten slightly. Bake 11-13 minutes or until edges are browned.
Cinnamon Apple Popcorn
INGREDIENTS:
2 cups chopped dried apples
10 cups popped popcorn
2 cups pecan halves
4 tablespoons butter, melted
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 250 degrees F. Place apples in a large shallow baking pan. Bake 20 minutes.
2. Remove pan from oven and stir in popcorn and nuts.
In a small bowl combine remaining ingredients.
Drizzle butter mixture over popcorn mixture, stirring well.
3. Bake for 30 minutes, stirring every 10 minutes.
Pour onto wax paper to cool. Store in airtight container.
ÉCLAIR CAKE
INGREDIENTS:
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 cups milk
• 1 (16 ounce) package graham cracker squares
• 1 (16 ounce) package prepared chocolate frosting
PREPARATION:
1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Peanutella Granola Balls
INGREDIENTS:
2 tbsp honey
2 1/2 tbsp creamy peanut butter
1 1/2 tbsp Nutella
2 cups granola
2-4 tbsp milk
PREPARATION:
In a large bowl, combine honey, peanut butter and Nutella, then stir until combined. Using a spatula, gradually stir in granola. Add just enough milk to moisten, so mixture still sticks together. Form into balls and place on a baking sheet. Let chill before serving.
Notes: This is the perfect little "go to" snack for those little ones you have running around.
Number of Servings: 12-16 balls
FROSTY BANANA POPS
INGREDIENTS:
6 firm, peeled bananas
Plate of honey
Plates of -- chopped nuts, shredded coconut, and cookie crumbs
12 popsicle sticks
PREPARATION:
1. Cut each banana in half crosswise. Insert popsicle stick in the cut end of the banana.
2. Brush honey over banana with a pastry brush.
3. Roll each banana into desired topping(s).
4. Arrange on plate; cover with plastic wrap. Store in freezer until ready to eat.
Notes: Fun for parties. You can try other toppings than those listed.
Number of Servings: 12
Peanutella Granola Balls
INGREDIENTS:
2 tbsp honey
2 1/2 tbsp creamy peanut butter
1 1/2 tbsp Nutella
2 cups granola
2-4 tbsp milk
PREPARATION:
In a large bowl, combine honey, peanut butter and Nutella, then stir until combined. Using a spatula, gradually stir in granola. Add just enough milk to moisten, so mixture still sticks together. Form into balls and place on a baking sheet. Let chill before serving.
Notes: This is the perfect little "go to" snack for those little ones you have running around.
Number of Servings: 12-16 balls
Chicken Enchiladas
INGREDIENTS:
• 1 pound of boneless chicken breasts, cubed
• 1 can of Cream of Chicken soup
• 1 cup of salsa (I used mild)
• 8 tortillas (6 inch)
• 1 can of Cheddar Cheese soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Preparation:
COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup of salsa. Heat through. SPOON about 1/3 cup chicken mixture down the center of each tortilla. Roll up tortilla around filing and place seam-side down in a 2-quart microwave-safe baking dish. MIX cheese soup and remaining salsa and pour over enchiladas. COVER and microwave on HIGH 5 min. or until hot.
Barbeque Meatball
INGREDIENTS:
1 pound ground beef
1/2 cup bread crumbs
1 teaspoon salt
1 egg beaten
1/2 cup evaporated milk
PREPARATION:
Mix and shape into balls.
Brown meatballs in 1 Tbsp . cooking oil.
Place into baking dish.
Mix and pour over meatballs: 1/2 cup ketchup 1/2 cup chili sauce, 2 Tbsp margarine, 2 Tbsp.chopped onion, vinegar and brown sugar, to taste.
Bake at 375 for about 20 minutes.
Serve over rice.
Nearly No Fat Cookies
INGREDIENTS:
1 apple, cored and then finely chopped
1 cup white sugar
1 cup brown sugar
1/4 cup egg substitute
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
3 cups quick oats
Options: raisins, dried cranberries or other fruit, grated orange rind, chopped nuts
PREPARATION:
Beat together the apple, sugars, egg substitute, and vanilla.
Add flour, baking soda and salt and mix well.
Mix in oats and any optional ingredients.
Drop by spoonfuls on greased cookie sheets and bake at 350 degrees for about 12 minutes (depending on size of cookies).
APPLE CHICKEN QUESADILLA
INGREDIENTS:
4 Flour tortillas (approximately 8-inches wide)
1 cup cooked, shredded or chopped, chicken meat
1/4 lb cheddar or Monterey jack cheese, sliced or grated
1 apple, sliced
1/4 cup SALSA
PREPARATION:
Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.
Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.
When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)
Repeat with the remaining tortillas.
Makes 12 quesadilla triangles.
Sweet Potatoes with Warm Black Bean Salad
Prep Time:
15 minutes
Ready in:
25 minutes
Yield:
4 servings
INGREDIENTS:
4 medium sweet potatoes
1 15-ounce can black beans , rinsed
2 medium tomatoes , diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
PREPARATION:
1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Health Advantages: low calorie, high fiber, low sat fat, high potassium, heart healthy.
Recipe provided by EATINGWELL.COM.
The Ultimate Brownie
INGREDIENTS:
8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**.
Blend in chocolate mixture, flour and salt.
Bake for 35-40 minutes
Banana Fudge Smoothie
Makes 2 servings
Prep Time: 5 min
Cook Time: 3 min
Ingredients
1 ½ cups very cold 1% milk
¾ cup non-fat Greek style yogurt
½ frozen very ripe large banana cut into 1-inch chunks
3 tablespoons unsweetened natural cocoa powder
2 tablespoons agave nectar or honey
1 teaspoon pure vanilla extract
4 ice cubes
Combine all ingredients in a blender or food processor. Blend until smooth. Pour into glasses and serve immediately. Note: you can also drain plain yogurt in cheesecloth if you prefer it to Greek style yogurt.
Greek-style yogurt is ultra creamy and because it has high protein, it’s a great choice for a post-workout smoothie or afternoon pick-me-up. Choose natural or non-alkalized cocoa powder – it’s higher in antioxidants.
Recipe by Cheryl Forberg, RD, author of Positively Ageless: A 28 Day Plan for a Younger, Slimmer Sexier You, (Rodale - April 2008)
Nutritional Facts per serving for individual food recipe:
Calories: 272
Fat: 3.0g
Saturated Fat: 1.9g
Cholesterol: 56mg
Sodium: 135mg
Calcium: 35% Daily Value
Protein: 12g
Carbohydrates: 56g
Layered Broccoli Salad
Makes 6 servings
Prep Time: 25 min
Cook Time: 25 min
Ingredients
6 cups chopped broccoli flowerets
1 small red onion, very thinly sliced
1 1/2 cups (6 ounces) grated Cabot 50% Light Cheddar cheese
2/3 cup dried, sweetened cranberries or raisins
1/2 cup plain fat free yogurt
3 tablespoons honey
2 tablespoons mayonnaise
2 tablespoons cider vinegar
1/4 cup unsalted, dry roasted, hulled sunflower seeds or chopped walnuts
1ounce (2 tablespoons) 50% less fat bacon pieces
In a large, glass serving bowl, layer broccoli, onion and cranberries. In a small bowl, whisk together yogurt, honey, mayonnaise and vinegar. Drizzle the yogurt dressing over the layered salad. Layer cheese on top. Cover and refrigerate until ready to serve. Sprinkle with sunflower seeds and bacon pieces just before serving.
Recipe created by Cabot Creamery
Nutritional Facts per serving for individual food recipe:
Calories: 280
Fat: 12 g
Saturated Fat: 4.5 g
Cholesterol: 25 mg
Sodium: 350 mg
Calcium: 25% Daily Value
Protein: 14 g
Carbohydrates: 29 g
Quick and Easy Chocolate Dessert
1 box chocolate cake mix
2 4oz boxes chocolate instant pudding
1 can cherry pie filling
2 sm. tubs coolwhip
Prepare cake mix according to directions on box in a 13x9 pan. Let cake completely cool. (Best if made night before.)
Prepare pudding and chill until set.
Cut cake into 2x2 squares. In large dessert bowl, starting with cake squares, layer cake...pudding...cherry pie filling...whipped cream and repeat.
Fruit Fun-do
2 teaspoons chocolate syrup
Reddi-wip® Original Whipped Cream
1/3 cup bite-size pieces fresh strawberries
1/4 medium banana, peeled and sliced
Combine chocolate syrup and one serving (2 tablespoons) Reddi-wip in small bowl to make ‘fondue’ dipping sauce; set aside.
Arrange fruit on serving plate. Serve sauce in small dish alongside fruit and enjoy.
A creamy chocolate ‘fondue’ dipping sauce served with fresh fruit -- a perfect single-serve snack or dessert that is easy, fun and less than 100 calories!
Maple-Apple Upside-Down Cake
PAM® Original No-Stick Cooking Spray
1/2 cup pure maple syrup
2 large red cooking apples, such as McIntosh, peeled and sliced (2 large = about 2 cups)
1 tablespoon butter or margarine, softened
3 tablespoons granulated sugar
1 egg
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup lowfat (1%) milk
Reddi-wip® Original Whipped Cream
Preheat oven to 400F. Spray 8x8-inch baking pan with cooking spray. Bring maple syrup just to a boil in small saucepan over medium-high heat.
Pour evenly into pan. Carefully arrange apple slices in single layer over syrup; set aside.
Beat butter, sugar and egg in medium bowl with electric mixer on medium speed until well blended.
Combine flour, baking powder and salt in small bowl. Add to sugar mixture alternately with the milk, beating on low speed after each addition just until blended.
Spoon batter evenly over apples. Bake 25 to 30 minutes, or until wooden pick inserted in center of cake comes out clean. Immediately invert dessert onto serving plate; remove pan. Cool slightly. Cut into 9 squares; top each with a serving of Reddi-wip just before serving.
Strawberry Banana Smoothie
1/2 cup chopped fresh strawberries
1/4 medium banana, peeled and halved
1/4 cup vanilla nonfat yogurt with low-calorie sweetner
1/2 cup crushed ice
Reddi-wip® Original Whipped Cream
Place strawberries, banana and yogurt in blender container. Pulse until fruit is well blended, scraping sides of container, if necessary.
Add ice; pulse until ice is well blended.
Pour into glass and top with one serving (2 tablespoons) Reddi-wip. Serve immediately.
Ice Cream Cookies
1 cup milk
1 pkg of favorite pudding
2 cups cool whip
36 large cookies
Make the pudding mix with milk. Add in the cool whip and blend well. Spread the filling on the flat side of the cookie and set another cookie on top.
Press lightly and smooth the edges. Freeze for at least 3 hours. Store in a covered container.
Strawberry Thumbprints
2/3 cup butter
1/3 cup sugar
2 egg yolks - set aside the egg whites
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups flour
2 egg whites, beaten
1/3 cup strawberry preserves
Preheat oven to 350* Cream together the butter and sugar.
Gradually add the egg yolks, vanilla, salt and flour. Mix until well blended. Shape into 1" balls, dip in the egg whites and place on greased cookie sheet.
Press a thumbprint into top of each cookie.
Bake for 15-17 minutes. Cool.
Just before serving, fill holes with strawberry preserves.
Nesquik Chocolate Brunch French Toast
Makes 4 servings
Prep Time: 30 min
Cook Time: 6 min
Ingredients:
1 cup Nesquik Chocolate Ready-to-Drink Milk
1 cup egg substitute
8 slices white bread
1 cup nonfat vanilla yogurt
Raspberries (optional)
Whisk together Nesquik milk and egg substitute in a medium bowl. Lightly spray non-stick cooking spray in large skillet over medium heat and dip bread into milk and egg mixture, coating evenly. Cook bread on each side for about 3 minutes or until cooked through.
Top each slice with approximately 2 tablespoons of lowfat vanilla yogurt and add raspberries if desired.
Recipe provided by Nesquik.
Tasty Salmon Cat Treats
1/3 cup canned salmon or mackerel, drained
1 cup dried bread crumbs
1 large egg, beaten
1 tablespoon bacon grease or vegetable oil
½ teaspoon active dry yeast
Preheat your oven to 350 degrees. Mix together all of the ingredients, and drop small spoonfuls on a baking sheet sprayed with nonstick cooking spray.
Bake the cat treats for approximately 7 minutes, or until they are lightly browned. After the cat treats have cooled for several minutes, transfer them to a wire rack.
When the cat treats are completely cool, place them in an airtight container in the refrigerator.
Tex-Mex Pizza
Ingredients:
1 bag of 10 flour tortillas
1 can (15oz) black beans
2 cups shredded Mexican cheese blend
1/2 small onion, sliced thin
your favorite chunky salsa
sliced jalapeños
shredded lettuce
chopped cilantro
sour cream
Preheat oven 400F.
If you have a pizza stone, preheat it too, for an extra crispy crust. Distribute beans, cheese, onion, salsa, and jalapeños evenly on tortillas. Go light on the cheese & salsa, so the tortilla does not get too wet.
Move your tex-mex pizzas to a cookie sheet or place directly on preheated pizza stone.
Bake 7-10 minutes, until cheese has melted and tortillas are crispy around the edges, bake longer if you like a crunchy crust. Keep watch over the tortillas.
Remove from oven, and top with lettuce, cilantro and sour cream.
Variation:
You can add cooked shredded chicken, ground beef with taco seasoning, and who could forget avocados! Have fun mixing it up.
Involve the kids --
This recipe is fun for kids to build their own pizzas or allow them to "cook" dinner. However, please have adult supervision and assistance when handling the oven or pizza stone.
CREDIT:SimpleDailyRecipes.com
Pesto Pasta
Ingredients:
1 lb. uncooked linguine pasta
12-oz. container refrigerated basil pesto
2 cups grape tomatoes
1/2 cup grated Parmesan cheese
Preparation:
Cook pasta as directed on package; drain and return to pot.
Stir in basil pesto, tossing gently over low heat until pasta is coated.
Add grape tomatoes and toss for 1 minute.
Sprinkle with cheese and serve.
Glazed Salmon Fillets
Ingredients:
4 (1/2" thick) salmon fillets
1/3 cup seafood cocktail sauce
2 tablespoons honey
1 teaspoon garlic paste
Preparation:
Preheat broiler. Place salmon filets, skin side down, on broiler pan.
In small bowl combine remaining ingredients and brush over salmon.
Broil for 4 minutes, then brush with more sauce and broil for 2 minutes longer, until salmon flakes when tested with a fork.
Ham & Cheese Strata
Makes 6-8 servings
Ingredients:
8 slices whole wheat bread, cubed, divided into two portions
4 oz American processed cheese, cubed
1 c ham, cubed
6 eggs or 1½ c egg substitute
2 c fat-free milk
½ tsp dry mustard
½ tsp salt
1 tsp onion flakes
4 oz reduced-fat Cheddar cheese, shredded
Optional: sun-dried tomatoes (drained and cut into small strips), red pepper (diced) and/or broccoli (chopped)
Directions:
Coat a 9”x12” glass, ceramic or stone baking dish with cooking spray. Place half of bread cubes in dish. Place processed cheese and ham over bread cubes.
Add remaining bread. Beat together eggs, milk and seasonings. Pour mixture into the dish over the bread, ham and cheese. Sprinkle Cheddar cheese on top.
Cover and refrigerate overnight.
The next day, preheat oven to 375°F.
Remove cover and bake for 45 minutes or until set. Cut into wedges.
Adapted from a Pampered Chef® recipe
Nutrient profile per serving (not including optional ingredients):
271 calories
12 g fat
262 mg calcium
369 mg potassium
46 mg magnesium
Easy Banana Nut Bread
1 1/2 cup Flour
1/2 cup Butter, softened
1 cup Sugar
2 Eggs
4 small Bananas, mashed
3/4 teasoons Baking soda
1/2 teaspoon Salt
1 1/2 cup Flour
3/4 c Chopped walnuts
Cream butter and sugar until fluffy in one bowl; add eggs one at a time beating well after each addition.
Stir in bananas.
Mix flour, baking soda, and salt in another bowl. Add little by little to the egg mixture until well mixed. Add walnuts and mix well.
Pour into a greased bread pan, bake at 350F for 30-35 minutes.
Rice Krispy Peanut Butter Treats
INGREDIENTS:
3 cups rice cereal, Kellogg's
1 cup chunky peanut butter, Jif
1 cup peanut butter chips, Reese's
1 jar (7-ounce) Jet Puffed Marshmallow Cream, Kraft
Prep time: 5 minutes
Refrigeration time: 1 hour
PREPARATION:
Line a cookie sheet with wax paper.
Mix together rice cereal, peanut butter and peanut butter chips.
Carefully fold in marshmallow cream until all ingredients are well incorporated.
Using a 1-ounce cookie or portion scoop, form into 1-inch balls and place on prepared cookie sheet.
Refrigerate for 1 hour, or until firm. Store in an airtight container.
Makes 24 servings
Easy Chili Cheese Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili
1 cup shredded Cheddar cheese
Directions
1. In the bottom of a 9 inch, microwave safe baking dish, spread cream cheese. Top with a layer of chili and sprinkle Cheddar cheese over top.
2. Heat in the microwave on high heat 5 minutes, or until the cheese has melted. Serve warm with tortilla chips.
Pumpkin Pinwheels
1 box angel food cake mix
1 can (15 oz) pumpkin
1 tbsp pumpkin pie spice
8 oz fat free cream cheese
1 cups sugar substitute
2 tsp vanilla extract
2 tbsp skim milk
Mix cake mix, pumpkin and pumpkin pie spice together in a bowl. Spread into large, non-stick cookie sheet, sprayed with non-stick spray spray. Bake at 350 . ° for 12-15 min until cake springs back lightly to the touch. Lay a damp linen towel on the counter counter, sprinkled lightly , with sugar substitute.
Carefully roll up towel LENGTHWISE with cake in it. Place in refrigerator and let cool. Meanwhile, beat together cream cheese, 1 cup sugar substitute, vanilla and skim milk with electric mixer mixer.
When cake has cooled unroll and spread with icing. Immediately roll back up without the towel. Wrap in plastic wrap and refrigerate until ready to serve. Slice in 1/2” thick slices.
The pumpkin and cream cheese mixture go wonderfully together together. A great make-ahead recipe.
Serving Size: 1/2” slice Servings: 16
Calories: 133 Fat: 0g Fiber: 1g Points: 2
Carbohydrate: 27g Cholesterol: 1g Sodium: 289mg Protein: 5g
Homemade Fudgesicles
1 box instant chocolate pudding mix
2 1/2 cups cold milk
1/4 cup granulated sugar
Place all 3 ingredients in a bowl. Beat with mixer at low speed until creamy and thick (about 2 min). Pour into molds or ice cube trays. Freeze.
Spiced Almonds - 8 Servings
Almonds get a kick from cumin and cayenne.
Total Time: 30 min
1 cup whole shelled (unpeeled) almonds
1 teaspoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Preheat oven to 350°F.
Toss almonds with oil, cumin, salt and cayenne pepper in a pie pan. Bake, stirring occasionally, until fragrant and lightly toasted, 25 to 30 minutes. Let cool.
Peanut snack mix
12 ounces of dried chopped apricots
½ cup of wheat germ
2 cups of unsalted, roasted peanuts
1 cup each of raisins, banana chips and dried chopped pineapple.
Mix all of the ingredients together and store any leftovers in an air-tight container.
Peanut Squares
1 cup honey
1 cup peanut butter
2 cups instant nonfat dry milk
1 cup finely chopped coconut
3 cups chopped honey roasted peanuts
Warm honey and peanut butter together.
Add milk, coconut and nuts to honey mixture and blend together.
Press mixture tightly and evenly into 8 BY 8 inch square dish.
Refrigerate for about 2 hours then cut into squares!
You'll want to refrigerate any leftovers.
Peanut Butter Chocolate Twist Shake
1 ounce chocolate chips
1 ounce peanut butter
4 ounces skim milk
6 ounces vanilla frozen yogurt
For Garnish:
2 curls shaved chocolate
1/2 OUNCE crushed roasted peanuts
Whip all the ingredients together in blender until smooth.
Garnish with shaved chocolate and crushed roasted peanuts.
Makes 1 serving.
Pineapple-Raspberry Parfaits
2 eight ounce containers nonfat peach yogurt
1/2 pint of fresh raspberries
1 ½ cups of fresh, frozen or canned pineapple chunks
Divide and layer the yogurt, raspberries and pineapple into 4 glasses.
Raspberry Spritzer
2 cups seltzer
2/3 cup frozen raspberries
2 sprigs fresh mint
3 ounces raspberry-flavored syrup
ice cubes
Combine the seltzer, raspberries, mint and raspberry-flavored syrup in a small pitcher.
Pour it over ice.
Makes 2 Servings.
Peanut Butter and Jelly Waffle Bites
4 mini frozen waffles
1 tablespoon each of peanut butter and jelly
2 banana slices
Toast the waffles
Then, layer them starting with a waffle, then peanut butter, jelly, banana and top it off with another waffle.
Makes 2 sandwiches.
Breakfast Tacos
6 tortillas
8 eggs
2 tablespoons milk
6 bacon slices, cooked and crumbled
1 cup shredded cheese
Mix together the eggs and milk. Microwave egg mixture on high for 3-to-4 minutes.
Heat tortillas a few seconds until warm. Spoon the eggs onto each tortilla.
Top with crumbled bacon and cheese.
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