40 saltines (one sleeve)
2 sticks butter -- salted (not margarine)
1 cup brown sugar
1 bag semi-sweet chocolate chips
Preheat oven to 400*. Cover cookie sheet with foil. Line saltines on sheet (salt down). Melt butter and sugar and boil for three minutes. Pour over crackers and smooth. Place in oven and bake for 5 minutes. Remove from oven and sprinkle chips on top -- spread till smooth with knife. Place in freezer and let cool. Break into pieces.
Wednesday, December 23, 2009
Wednesday, December 16, 2009
Egg Salad with Roasted Red Peppers and Capers
Source: Self Magazine
Ingredients
1/4 large eggs
1/2 cup fat-free mayonnaise
1/3 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh parsley
1 tablespoon drained capers
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
8 slices whole-grain bread, lightly toasted
4 leaves romaine lettuce
Directions
Place the eggs in a medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Bring to a boil over high heat.
Reduce heat to medium and simmer for 10 minutes. Remove the eggs with a slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2-inch pieces. Set aside.
Meanwhile, in a large bowl, combine the next seven ingredients. Mix well. Add the eggs and mix gently to combine.
Ingredients
1/4 large eggs
1/2 cup fat-free mayonnaise
1/3 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh parsley
1 tablespoon drained capers
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
8 slices whole-grain bread, lightly toasted
4 leaves romaine lettuce
Directions
Place the eggs in a medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Bring to a boil over high heat.
Reduce heat to medium and simmer for 10 minutes. Remove the eggs with a slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2-inch pieces. Set aside.
Meanwhile, in a large bowl, combine the next seven ingredients. Mix well. Add the eggs and mix gently to combine.
Salisbury Steak
Source: Allrecipes.com
Ingredients:
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds lean ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
Directions:
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Ingredients:
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds lean ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
Directions:
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Orzo Salad
Ingredients:
4 cups reduced sodium chicken broth
1 1/2 cups orzo
15oz. can garbanzo beans, rinsed and drained
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes (halved)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
3/4 cup red wine vinaigrette (see below)
salt and pepper
Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp. honey
2 tsp. salt
3/5 tsp. freshly ground pepper
1 cup extra-virgin olive oil
Directions:
Bring chicken broth to a boil. Stir in the orzo, cover partially and cook until the orzo is tender but still firm, stirring frequently (about 7 minutes). Drain the orzo and transfer to a large bowl. Toss until slightly cool.
When cooled completely, toss the orzo with the beans, tomtoes, onion, basil and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Serve at room temperature.
4 cups reduced sodium chicken broth
1 1/2 cups orzo
15oz. can garbanzo beans, rinsed and drained
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes (halved)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
3/4 cup red wine vinaigrette (see below)
salt and pepper
Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp. honey
2 tsp. salt
3/5 tsp. freshly ground pepper
1 cup extra-virgin olive oil
Directions:
Bring chicken broth to a boil. Stir in the orzo, cover partially and cook until the orzo is tender but still firm, stirring frequently (about 7 minutes). Drain the orzo and transfer to a large bowl. Toss until slightly cool.
When cooled completely, toss the orzo with the beans, tomtoes, onion, basil and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Serve at room temperature.
Cape Cod Chopped Salad
Ingredients:
8 oz. thick-cut bacon
8 oz. baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 oz. crumbled blue cheese
Dressing:
3 TBL. good apple cider vinegar
1 tsp. grated orange zest
2 TBL. freshly squeezed orange juice
2 1/2 tsp. dijon mustard
2 TBL. pure maple syrup
1/2 tsp. freshly ground black pepper
2/3 cup good olive oil
Preheat the oven to 400 degrees.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon into large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 tsp. salt and toss well. Serve immediately.
8 oz. thick-cut bacon
8 oz. baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 oz. crumbled blue cheese
Dressing:
3 TBL. good apple cider vinegar
1 tsp. grated orange zest
2 TBL. freshly squeezed orange juice
2 1/2 tsp. dijon mustard
2 TBL. pure maple syrup
1/2 tsp. freshly ground black pepper
2/3 cup good olive oil
Preheat the oven to 400 degrees.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon into large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 tsp. salt and toss well. Serve immediately.
Pepperoni Pizza Chili
Source: Adapted from Taste of Home
Ingredients:
1 pound lean ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pizza sauce
1 can (14-1/2 ounces) no-salt added Italian stewed tomatoes
1 can (8 ounces) no-salt tomato sauce
1-1/2 cups water
1 package (3-1/2 ounces) sliced turkey pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning or Italian seasoning
Shredded low-fat part-skim mozzarella cheese, optional
Directions:
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired. Yield: 8 servings.
Ingredients:
1 pound lean ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pizza sauce
1 can (14-1/2 ounces) no-salt added Italian stewed tomatoes
1 can (8 ounces) no-salt tomato sauce
1-1/2 cups water
1 package (3-1/2 ounces) sliced turkey pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning or Italian seasoning
Shredded low-fat part-skim mozzarella cheese, optional
Directions:
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired. Yield: 8 servings.
Spinach Balls
Ingredients:
2 boxes frozen, chopped spinach (cooked and drained)
3 cups herbed stuffing mix
1 small onion
4 eggs, beaten
3/4 cup melted butter
3/4 cup parmesan cheese
1/4 tsp. pepper
1 1/2 tsp. garlic salt
Mix and roll into balls. Bake at 375 for 15-20 minutes.
2 boxes frozen, chopped spinach (cooked and drained)
3 cups herbed stuffing mix
1 small onion
4 eggs, beaten
3/4 cup melted butter
3/4 cup parmesan cheese
1/4 tsp. pepper
1 1/2 tsp. garlic salt
Mix and roll into balls. Bake at 375 for 15-20 minutes.
Layered Sundried Tomato and Artichoke Spread
Source: Kraftfoods.com
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. pesto
2 Tbsp. chopped PLANTERS Smoked Almonds
2 tsp. chopped fresh parsley
RITZ Crackers
CUT cream cheese horizontally into 3 slices using dental floss. Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
COMBINE artichokes and pesto; spoon over second cream cheese layer.
TOP with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers.
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. pesto
2 Tbsp. chopped PLANTERS Smoked Almonds
2 tsp. chopped fresh parsley
RITZ Crackers
CUT cream cheese horizontally into 3 slices using dental floss. Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
COMBINE artichokes and pesto; spoon over second cream cheese layer.
TOP with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers.
Layered Pizza Dip
Source: Adapted from Pillsbury.com
INGREDIENTS
1 (8-oz.) container soft cream cheese with chives and onions
1/2 cup chunky pizza sauce
1/2 cup chopped green bell pepper
1/3 cup finely chopped turkey pepperoni
2 oz. (1/2 cup) shredded mozzarella cheese
2 oz. (1/2 cup) shredded Cheddar cheese
DIRECTIONS
1. Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.
2. Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.
3. Serve warm with bagel crisps, bagel chips or crackers.
INGREDIENTS
1 (8-oz.) container soft cream cheese with chives and onions
1/2 cup chunky pizza sauce
1/2 cup chopped green bell pepper
1/3 cup finely chopped turkey pepperoni
2 oz. (1/2 cup) shredded mozzarella cheese
2 oz. (1/2 cup) shredded Cheddar cheese
DIRECTIONS
1. Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.
2. Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.
3. Serve warm with bagel crisps, bagel chips or crackers.
Stuffed Zucchini
4 Small to Medium Zucchini
1 lbs burger
1 medium onion – chopped
1 – 2 cloves fresh garlic (if desired) chopped finely
1 can Hunts Traditional Spaghetti Sauce
½ c grated parm
Mozzarella
Slice Zucchini lengthwise and scoop out seeds, leaving hull intact. Boil in salted water for 2 minutes to soften. Drain & rinse with cold water.
Drizzle olive oil in pan, add onion & garlic. Sautee’ until onion is translucent. Add burger & brown. Drain off any liquid. Add the tomato sauce & bring to a boil. Reduce heat & simmer 15 – 20 minutes, stirring occasionally. (Longer if you have time) Add the Parm & stir well.
Ladle some of the sauce into a pan (I use 9 X 12 0r 9 X 13 glass), saving some to stuff the zucchini. Arrange the zucchini on top of the sauce, and fill with remaining sauce. Sprinkle with mozzarella & bake at 350 for about 20 minutes.
1 lbs burger
1 medium onion – chopped
1 – 2 cloves fresh garlic (if desired) chopped finely
1 can Hunts Traditional Spaghetti Sauce
½ c grated parm
Mozzarella
Slice Zucchini lengthwise and scoop out seeds, leaving hull intact. Boil in salted water for 2 minutes to soften. Drain & rinse with cold water.
Drizzle olive oil in pan, add onion & garlic. Sautee’ until onion is translucent. Add burger & brown. Drain off any liquid. Add the tomato sauce & bring to a boil. Reduce heat & simmer 15 – 20 minutes, stirring occasionally. (Longer if you have time) Add the Parm & stir well.
Ladle some of the sauce into a pan (I use 9 X 12 0r 9 X 13 glass), saving some to stuff the zucchini. Arrange the zucchini on top of the sauce, and fill with remaining sauce. Sprinkle with mozzarella & bake at 350 for about 20 minutes.
Farmers Casserole
Source: bhg.com
Ingredients:
6 cups frozen shredded hash brown potatoes
1-1/2 cups shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (6 ounces)
2 cups diced cooked ham or Canadian-style bacon
1/2 cup sliced green onions
8 beaten eggs or 2 cups fresh or frozen egg product, thawed
2 12-ounce cans (1-1/2 cups each) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
2. Bake, uncovered, in a 350 degree F. oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 12 servings.
**Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.
Ingredients:
6 cups frozen shredded hash brown potatoes
1-1/2 cups shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (6 ounces)
2 cups diced cooked ham or Canadian-style bacon
1/2 cup sliced green onions
8 beaten eggs or 2 cups fresh or frozen egg product, thawed
2 12-ounce cans (1-1/2 cups each) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
2. Bake, uncovered, in a 350 degree F. oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 12 servings.
**Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.
Crockpot Pulled Pork
Source: kraftfoods.com
1 boneless pork shoulder (2 lb.)
3 onions, sliced, separated into rings
1/2 cup Sweet Baby Ray's Barbecue Sauce
1 tsp crushed red pepper flakes
PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.
1 boneless pork shoulder (2 lb.)
3 onions, sliced, separated into rings
1/2 cup Sweet Baby Ray's Barbecue Sauce
1 tsp crushed red pepper flakes
PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.
Bubble Up Pizza Casserole
8-16oz lean ground beef
1 onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves garlic, minced
1 tsp Italian seasoning
Veggie Toppings (mushrooms, peppers, olives, any of your favorites – BE CREATIVE)
17 slices Turkey Pepperoni (optional)
15 oz. refrigerated buttermilk biscuits, uncooked, quartered
1.25 c FF or soy mozzarella, shredded
1. Preheat oven to 350 F. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion, tomato sauce, basil, garlic and Italian seasoning.
2. Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch-baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
1 onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves garlic, minced
1 tsp Italian seasoning
Veggie Toppings (mushrooms, peppers, olives, any of your favorites – BE CREATIVE)
17 slices Turkey Pepperoni (optional)
15 oz. refrigerated buttermilk biscuits, uncooked, quartered
1.25 c FF or soy mozzarella, shredded
1. Preheat oven to 350 F. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion, tomato sauce, basil, garlic and Italian seasoning.
2. Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch-baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
Oriental Pasta Salad
2 cups broccoli florets
1 1/2 cups cooked spaghetti (about 3 ounces uncooked)
3/4 cup thinly sliced red bell pepper
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
Steam broccoli, covered, 5 minutes or until crisp-tender. Rinse under cold water. Combine broccoli and remaining ingredients; toss gently. Cover and chill.
1 1/2 cups cooked spaghetti (about 3 ounces uncooked)
3/4 cup thinly sliced red bell pepper
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
Steam broccoli, covered, 5 minutes or until crisp-tender. Rinse under cold water. Combine broccoli and remaining ingredients; toss gently. Cover and chill.
Easy Chicken Pot Pie
7.5 oz. can Pillsbury buttermilk refrigerated biscuits
12 1/2 oz. can cooked chicken breast, drained
10 3/4 oz. can 98% fat free cream of chicken soup
8 1/2 oz. can of peas and carrots, drained
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/8 tsp. salt
Preheat oven to 350 degrees. In a medium bowl, combine chicken, soup, peas and carrots, parsley, black pepper and salt. Mix well to combine. Spray an 8" x 8" baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Slightly flatten biscuits between your palms. Top chicken mixture evenly with biscuits. Bake for 25 minutes or until biscuits are golden brown. Serve immediately
12 1/2 oz. can cooked chicken breast, drained
10 3/4 oz. can 98% fat free cream of chicken soup
8 1/2 oz. can of peas and carrots, drained
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/8 tsp. salt
Preheat oven to 350 degrees. In a medium bowl, combine chicken, soup, peas and carrots, parsley, black pepper and salt. Mix well to combine. Spray an 8" x 8" baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Slightly flatten biscuits between your palms. Top chicken mixture evenly with biscuits. Bake for 25 minutes or until biscuits are golden brown. Serve immediately
Maple-Glazed Salmon
Maple Glazed Salmon
Ingredients:
2 Tablespoons maple syrup
1-1/2 Tablespoon apple juice
1-1/2 Tablespoon lemon juice
2 teaspoons hoisin sauce
1-1/2 teaspoon grated, peeled, fresh ginger
1-1/2 teaspoon country-style Dijon mustard
1/4 teaspoon five-spice powder
4 (6 oz.) salmon fillets, about 1 inch thick
Cooking spray
Preheat broiler. Combine maple syrup, apple juice, lemon juice, hoisin sauce, ginger, Dijon mustard, and five-spice powder in a large zip-top bag. Add salmon to bag and seal. Marinate in refrigerator for 15 minutes. Remove salmon from bag reserving the marinade. Place salmon skin-sides down on broiler rack coated with cooking spray. Broil 12 minutes or until fish flakes easily when tested with fork, basting with reserved marinade.
Ingredients:
2 Tablespoons maple syrup
1-1/2 Tablespoon apple juice
1-1/2 Tablespoon lemon juice
2 teaspoons hoisin sauce
1-1/2 teaspoon grated, peeled, fresh ginger
1-1/2 teaspoon country-style Dijon mustard
1/4 teaspoon five-spice powder
4 (6 oz.) salmon fillets, about 1 inch thick
Cooking spray
Preheat broiler. Combine maple syrup, apple juice, lemon juice, hoisin sauce, ginger, Dijon mustard, and five-spice powder in a large zip-top bag. Add salmon to bag and seal. Marinate in refrigerator for 15 minutes. Remove salmon from bag reserving the marinade. Place salmon skin-sides down on broiler rack coated with cooking spray. Broil 12 minutes or until fish flakes easily when tested with fork, basting with reserved marinade.
Gnocchi with Canadian Bacon-Tomato Sauce
Serving Size : 4
Ingredients:
2 teaspoons olive oil
1 cup chopped onions
3/4 cup diced lean Canadian Bacon -- (about 4 oz)
1 teaspoon dried rubbed sage
1 teaspoon bottles minced roast garlic
1/2 teaspoon dried oregano
1 teaspoon sugar
1/4 teaspoon pepper
2 cans (14-1/2 oz each) no-salt-added diced tomatoes
1 box (16 oz) vacuum-packed gnocchi with potato (such as Bellino)
4 teaspoons grated parmesan cheese
1. Heat oil in a large nonstick skillet over med-high heat. Add onions,
bacon, sage, garlic, and oregano; saute 4 min. Add sugar, pepper and
diced tomatoes, and reduce heat to med. Cook sauce 10 min., stirring
occasionally.
2. Cook gnocchi according to pkg. directions, omitting salt. Divide
gnocchi evenly among 4 shallow bowls; top each with 3/4 cup sauce and 1
tsp. cheese.
Ingredients:
2 teaspoons olive oil
1 cup chopped onions
3/4 cup diced lean Canadian Bacon -- (about 4 oz)
1 teaspoon dried rubbed sage
1 teaspoon bottles minced roast garlic
1/2 teaspoon dried oregano
1 teaspoon sugar
1/4 teaspoon pepper
2 cans (14-1/2 oz each) no-salt-added diced tomatoes
1 box (16 oz) vacuum-packed gnocchi with potato (such as Bellino)
4 teaspoons grated parmesan cheese
1. Heat oil in a large nonstick skillet over med-high heat. Add onions,
bacon, sage, garlic, and oregano; saute 4 min. Add sugar, pepper and
diced tomatoes, and reduce heat to med. Cook sauce 10 min., stirring
occasionally.
2. Cook gnocchi according to pkg. directions, omitting salt. Divide
gnocchi evenly among 4 shallow bowls; top each with 3/4 cup sauce and 1
tsp. cheese.
Tilapia Itialiano
4 (6 oz) skinless boneless tilapia filets
3/4 tsp salt
1/4 tsp freshly ground pepper
4-1/2 tsps EVOO
3 cloves garlic, minced
1 TBSP capers, drained
1 (14-1/2) ounce can diced tomatoes w/ ital herbs
1. Sprinkle the tilapia w/ 1/2 tsp salt and 1/8 tsp pepper. Heat 2 tsp oil in a skillet over med-high heat, then add the tilapia. Cook until just opague in the center, 2-3 mins per side. Transfer to platter, keep warm.
2. Return skillet to heat. Add the remaining 2-1/2 tsp oil, then add the garlic and capers. Cook until fragrant, 30 seconds. Add the tomatoes and the remaining 1/4 tsp salt and 1/8 tsp pepper. Cook until the tomato mixture starts to thicken, 3-4 minutes. Add the tilapia and cook until heated through, about 1 minute longer. Serve at once.
3/4 tsp salt
1/4 tsp freshly ground pepper
4-1/2 tsps EVOO
3 cloves garlic, minced
1 TBSP capers, drained
1 (14-1/2) ounce can diced tomatoes w/ ital herbs
1. Sprinkle the tilapia w/ 1/2 tsp salt and 1/8 tsp pepper. Heat 2 tsp oil in a skillet over med-high heat, then add the tilapia. Cook until just opague in the center, 2-3 mins per side. Transfer to platter, keep warm.
2. Return skillet to heat. Add the remaining 2-1/2 tsp oil, then add the garlic and capers. Cook until fragrant, 30 seconds. Add the tomatoes and the remaining 1/4 tsp salt and 1/8 tsp pepper. Cook until the tomato mixture starts to thicken, 3-4 minutes. Add the tilapia and cook until heated through, about 1 minute longer. Serve at once.
Crab Salsa
¼ cup KETCHUP
¼ cup LIME JUICE
1 to 2 tsp. HOT PEPPER SAUCE
1 - 13 oz. can CRAB MEAT (drained and rinsed)
½ cup chopped TOMATO
¼ cup chopped ONION
¼ cup snipped fresh CILANTRO
2 med. AVOCADOS (halved, peeled, and chopped)
In large bowl, stir together ketchup, lime juice and hot pepper sauce. Add crab meat,
tomato, onion, and cilantro; toss to coat. Cover and chill 2 to 4 hours.
Just before serving, drain some of the juice off and add avocados, toss gently to coat. Serve with Tostito scoop-like chips, baked Doritos or thin sliced cocktail bread.
¼ cup LIME JUICE
1 to 2 tsp. HOT PEPPER SAUCE
1 - 13 oz. can CRAB MEAT (drained and rinsed)
½ cup chopped TOMATO
¼ cup chopped ONION
¼ cup snipped fresh CILANTRO
2 med. AVOCADOS (halved, peeled, and chopped)
In large bowl, stir together ketchup, lime juice and hot pepper sauce. Add crab meat,
tomato, onion, and cilantro; toss to coat. Cover and chill 2 to 4 hours.
Just before serving, drain some of the juice off and add avocados, toss gently to coat. Serve with Tostito scoop-like chips, baked Doritos or thin sliced cocktail bread.
Banana Chocolate Chip Bread
Source: halfmysize.com
3 medium bananas
1/4 cup sugar
1/2 cup fat-free cherry vanilla yogurt *
1 tsp table salt
2 cup all-purpose flour
1 tsp baking soda
1/3 cup semi-sweet chocolate chips
2 egg whites
Preheat oven to 350 degrees.
In a large mixing bowl, combine dry ingredients. In another bowl, mix wet ingredients together. Add to dry ingredients to wet ingredients, stirring to incorporate well. Mash bananas and add to mix. Fold in chocolate chips. Spray loaf pan or bundt pan with non-stick cooking spray. Bake for 50 minutes or until toothpick comes out clean.
Nutrition Information:
150 Cal., 2 g. fat, 2 g. fiber
Additional Tips -- *NOTE: If you have trouble finding cherry vanilla yogurt, you can substitute and use vanilla yogurt with great results
3 medium bananas
1/4 cup sugar
1/2 cup fat-free cherry vanilla yogurt *
1 tsp table salt
2 cup all-purpose flour
1 tsp baking soda
1/3 cup semi-sweet chocolate chips
2 egg whites
Preheat oven to 350 degrees.
In a large mixing bowl, combine dry ingredients. In another bowl, mix wet ingredients together. Add to dry ingredients to wet ingredients, stirring to incorporate well. Mash bananas and add to mix. Fold in chocolate chips. Spray loaf pan or bundt pan with non-stick cooking spray. Bake for 50 minutes or until toothpick comes out clean.
Nutrition Information:
150 Cal., 2 g. fat, 2 g. fiber
Additional Tips -- *NOTE: If you have trouble finding cherry vanilla yogurt, you can substitute and use vanilla yogurt with great results
Slow Cooker Tex-Mex Chicken
Source: Adapated from Kraftfoods.com
1 lb. boneless skinless chicken breast tenderloins
2 Tbsp. (1/2 of 1-1/4-oz. pkg. lower sodium Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into strips
1 cup frozen corn
1-1/2 cups Thick 'N Chunky Salsa (I use medium)
1/3 cup water
1 cup KRAFT Mexican Style Shredded Four Cheese
Toss chicken with seasoning and flour in slow cooker. Stir in remaining ingredients (except cheese).
Cook on Low 6 hours (or on High 3 hours); stir. Top with cheese. Serve over rice.
1 lb. boneless skinless chicken breast tenderloins
2 Tbsp. (1/2 of 1-1/4-oz. pkg. lower sodium Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into strips
1 cup frozen corn
1-1/2 cups Thick 'N Chunky Salsa (I use medium)
1/3 cup water
1 cup KRAFT Mexican Style Shredded Four Cheese
Toss chicken with seasoning and flour in slow cooker. Stir in remaining ingredients (except cheese).
Cook on Low 6 hours (or on High 3 hours); stir. Top with cheese. Serve over rice.
Cheesy Pull-Apart Bread
1 round loaf bread (Italian works best)
1 bunch green onions
2 tbls poppy seeds
1 stick butter/margarine
8 oz monterey jack cheese
Score bread – but don’t cut the bottom. (make x’s)
Melt butter, add sliced green onions & poppy seeds.
Stuff cheese into spaces in bread
Drizzle butter mixture over bread
Wrap in foil & bake at 350 for 15-20 minutes until cheese is melted
1 bunch green onions
2 tbls poppy seeds
1 stick butter/margarine
8 oz monterey jack cheese
Score bread – but don’t cut the bottom. (make x’s)
Melt butter, add sliced green onions & poppy seeds.
Stuff cheese into spaces in bread
Drizzle butter mixture over bread
Wrap in foil & bake at 350 for 15-20 minutes until cheese is melted
Strawberry Spinach Salad
Salad:
1 bag spinach
4 oz. feta cheese (any variety)
Strawberries
Sliced almonds
Dressing:
½ cup olive oil
¼ cup red wine vinegar
½ cup sugar
1 tbl. poppy seeds
1 tsp. paprika
2 tbl. sesame seeds (optional)
Mix all salad ingredients. Pour dressing over salad immediately before serving.
1 bag spinach
4 oz. feta cheese (any variety)
Strawberries
Sliced almonds
Dressing:
½ cup olive oil
¼ cup red wine vinegar
½ cup sugar
1 tbl. poppy seeds
1 tsp. paprika
2 tbl. sesame seeds (optional)
Mix all salad ingredients. Pour dressing over salad immediately before serving.
Double-Cheese Meatloaf
Ingredients:
1 cup chopped onion
6 TBL. ketchup
2 TBL dijon mustard
1 cup shredded part-skim mozzarella cheese
½ cup italian seasoned bread crumbs
¼ cup parsley
2 TBL parmesan cheese
1 TSP oregano
¼ TSP pepper
1 large egg – lightly beaten
1 ½ lbs. lean ground beef
6 TBL. ketchup
2 TBL dijon mustard
1 cup shredded part-skim mozzarella cheese
½ cup italian seasoned bread crumbs
¼ cup parsley
2 TBL parmesan cheese
1 TSP oregano
¼ TSP pepper
1 large egg – lightly beaten
1 ½ lbs. lean ground beef
Directions:
*Sauté onion
*Combine onion, 3 TBL. ketchup, 1 TBL. mustard, mozz. cheese, bread crumbs, parsley, parmesan cheese, oregano, pepper and egg. Mix.
*Add hamburger
*Mix and put in loaf pan.
*Top with remaining ketchup and mustard. (3 TBL. Ketchup and 1 TBL mustard)
*Bake at 375 for 1 hour
*Sauté onion
*Combine onion, 3 TBL. ketchup, 1 TBL. mustard, mozz. cheese, bread crumbs, parsley, parmesan cheese, oregano, pepper and egg. Mix.
*Add hamburger
*Mix and put in loaf pan.
*Top with remaining ketchup and mustard. (3 TBL. Ketchup and 1 TBL mustard)
*Bake at 375 for 1 hour
Oatmeal Protein Pancakes
Source: Oxygen Magazine
INGREDIENTS:
• Olive oil spray
• 3/4 cup quick cook oatmeal
• 3/4 cup egg whites
• 1 tbsp fat-free cottage cheese
• 1 tsp cinnamon (optional)
• 1 tbsp sugar-free syrup
• 1/4 cup blueberries
INSTRUCTIONS:
Mist pan with Olive oil spray. Combine all ingredients and pour into small frying pan in pancake form.
When sides start to brown, flip. Pancakes will need approximately 3 minutes on each side.
Serve with sugar-free syrup and blueberries.
NUTRIENTS PER SERVING (including cinnamon):
Calories: 355, Total Fat: 4 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1.5 g, Carbs: 53 g, Fiber: 8 g, Sugar: 7 g, Protein: 30 g, Sodium: 386 mg, Cholesterol: 1 mg
INGREDIENTS:
• Olive oil spray
• 3/4 cup quick cook oatmeal
• 3/4 cup egg whites
• 1 tbsp fat-free cottage cheese
• 1 tsp cinnamon (optional)
• 1 tbsp sugar-free syrup
• 1/4 cup blueberries
INSTRUCTIONS:
Mist pan with Olive oil spray. Combine all ingredients and pour into small frying pan in pancake form.
When sides start to brown, flip. Pancakes will need approximately 3 minutes on each side.
Serve with sugar-free syrup and blueberries.
NUTRIENTS PER SERVING (including cinnamon):
Calories: 355, Total Fat: 4 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1.5 g, Carbs: 53 g, Fiber: 8 g, Sugar: 7 g, Protein: 30 g, Sodium: 386 mg, Cholesterol: 1 mg
Cocktail Meatballs
2 cups ketchup
2 cups grape juice
2 cups apple jelly
2 cups tomato sauce
5lbs frozen meatballs
Put all ingredients in crockpot mix together and cook on low for 1 hour. Add meatballs and cook on low 4-5 hours. (Pending how your crockpot cooks I'd check on them after about 3 hours. Mine seems to cook faster and then I place them on warm)
2 cups grape juice
2 cups apple jelly
2 cups tomato sauce
5lbs frozen meatballs
Put all ingredients in crockpot mix together and cook on low for 1 hour. Add meatballs and cook on low 4-5 hours. (Pending how your crockpot cooks I'd check on them after about 3 hours. Mine seems to cook faster and then I place them on warm)
Lemon Cake
4 eggs
1 lemon cake mix
1 3oz. box lemon jello
3/4 c. water
3/4 c. oil
2 c. 10X sugar
juice of 2 lemons
In a large bowl, combine the eggs, jello and water. Beat at medium speed for 4 minutes. Add the cake mix and oil. Beat for another minute. Spray or grease a 9x13" baking pan and pour the batter in. Bake at 350 for 40 minutes. Test with a toothpick to make sure cake is done. While cake is still warm, prick all over with a fork. Mix together the 10X sugar and lemon juice. Pour over cake.
1 lemon cake mix
1 3oz. box lemon jello
3/4 c. water
3/4 c. oil
2 c. 10X sugar
juice of 2 lemons
In a large bowl, combine the eggs, jello and water. Beat at medium speed for 4 minutes. Add the cake mix and oil. Beat for another minute. Spray or grease a 9x13" baking pan and pour the batter in. Bake at 350 for 40 minutes. Test with a toothpick to make sure cake is done. While cake is still warm, prick all over with a fork. Mix together the 10X sugar and lemon juice. Pour over cake.
Curried Chicken Corn Chowder
Source: Taste of Home Healthy Cooking
2 medium onions, chopped
2 celery ribs, chopped
1 tbl. Butter
3 - 14 ½ oz cans low sodium chicken broth
5 cups frozen corn
2 tsp. curry powder
¼ tsp. salt
¼ tsp. pepper
Dash cayenne pepper
½ cup all-purpose flour
½ cup 2% milk
3 cups cubed cooked chicken breast
½ cup minced fresh cilantro
In a dutch oven, sauté onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, whisk flour and milk until smooth. Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through.
2 medium onions, chopped
2 celery ribs, chopped
1 tbl. Butter
3 - 14 ½ oz cans low sodium chicken broth
5 cups frozen corn
2 tsp. curry powder
¼ tsp. salt
¼ tsp. pepper
Dash cayenne pepper
½ cup all-purpose flour
½ cup 2% milk
3 cups cubed cooked chicken breast
½ cup minced fresh cilantro
In a dutch oven, sauté onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, whisk flour and milk until smooth. Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through.
Chocolate Peanut Butter Squares
Chocolate Peanut Butter Squares
1 cup butter or margarine
4 cups confectioner’s sugar
2 cups peanut butter
1 ½ cups graham cracker crumbs
Topping:
½ cup butter or margarine
1 cup chocolate chips
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioner’s sugar, peanut butter and graham cracker crumbs. Spread mixture in jelly roll pan. Pat down evenly.
For topping:
Melt together ½ cup butter or margarine with 1 cup chocolate chips. Spread over peanut butter mixture. Refrigerate ½ hour. Cut into squares.
1 cup butter or margarine
4 cups confectioner’s sugar
2 cups peanut butter
1 ½ cups graham cracker crumbs
Topping:
½ cup butter or margarine
1 cup chocolate chips
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioner’s sugar, peanut butter and graham cracker crumbs. Spread mixture in jelly roll pan. Pat down evenly.
For topping:
Melt together ½ cup butter or margarine with 1 cup chocolate chips. Spread over peanut butter mixture. Refrigerate ½ hour. Cut into squares.
Chicken in Wine Sauce
Source: bhg.com
Ingredients
• 2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• Nonstick spray coating
• 1 cup sliced fresh mushrooms
• 1 small onion, chopped
• 1 teaspoon dried basil, crushed
• 1 clove garlic, minced
• 1/3 cup chicken broth
• 1/3 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
Directions
Remove skin from chicken; set chicken aside.
Spray a large skillet with nonstick spray coating. Add mushrooms, onion, basil, and garlic. Cook over medium heat until onion is tender.
Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Cover and cook over low heat about 30 minutes or until chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter; keep warm.
Measure cooking liquid. Add water to equal 1 cup, if necessary. Pour into skillet.
Combine cornstarch and 1 tablespoon water. Stir into cooking liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken. Makes 5 servings.
Ingredients
• 2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• Nonstick spray coating
• 1 cup sliced fresh mushrooms
• 1 small onion, chopped
• 1 teaspoon dried basil, crushed
• 1 clove garlic, minced
• 1/3 cup chicken broth
• 1/3 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
Directions
Remove skin from chicken; set chicken aside.
Spray a large skillet with nonstick spray coating. Add mushrooms, onion, basil, and garlic. Cook over medium heat until onion is tender.
Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Cover and cook over low heat about 30 minutes or until chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter; keep warm.
Measure cooking liquid. Add water to equal 1 cup, if necessary. Pour into skillet.
Combine cornstarch and 1 tablespoon water. Stir into cooking liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken. Makes 5 servings.
Peanut Butter Cup Brownies
1 Pkg. Brownie Mix
1/3 C. Hot Water
1/4 C. Oil
3 Eggs
10 oz. Bag of mini peanut butter cups
Preheat oven to 350 F. Combine brownie mix, water, oil and eggs. Beat
well with spoonula.
Fill paper-lined mini muffin tin cups about 1/2 full. Press one peanut
butter cup into batter in each cup. Spoon enough batter on top to cover
peanut butter cup.
Bake for 15-20 minutes or until brownie is set. Cool completely. Makes
40-48 pieces.
1/3 C. Hot Water
1/4 C. Oil
3 Eggs
10 oz. Bag of mini peanut butter cups
Preheat oven to 350 F. Combine brownie mix, water, oil and eggs. Beat
well with spoonula.
Fill paper-lined mini muffin tin cups about 1/2 full. Press one peanut
butter cup into batter in each cup. Spoon enough batter on top to cover
peanut butter cup.
Bake for 15-20 minutes or until brownie is set. Cool completely. Makes
40-48 pieces.
Brownie Truffle
Directions:
1. Bake brownie mix according to the box.
2. Cool and cut into small squares.
3. Mix 2 boxes of the Nestle Chocolate Mousse Mix according to box.
4. Layer brownies, mousse mix, cool whip, and morsels/candy to top
off dish.
Needed:
• Nestle Mini Morsels or Heath Bars chopped
• Large tub of cool whip
• Box of brownie mix
• Nestle Chocolate Mousse mix
1. Bake brownie mix according to the box.
2. Cool and cut into small squares.
3. Mix 2 boxes of the Nestle Chocolate Mousse Mix according to box.
4. Layer brownies, mousse mix, cool whip, and morsels/candy to top
off dish.
Needed:
• Nestle Mini Morsels or Heath Bars chopped
• Large tub of cool whip
• Box of brownie mix
• Nestle Chocolate Mousse mix
Broccoli Casserole
Ingredients:
3-10 oz. Packages of frozen chopped broccoli
1 large jar of cheese whiz
1 small onion
1-10 oz. Can of cream of mushroom soup
1 small can of water chestnuts
1 cup minute rice (cooked according to directions)
Directions:
Cook broccoli as directed with onion, then drain thoroughly.
Heat soup and cheese whiz, add to broccoli and rice. Add water chestnuts.
Put in casserole dish (uncovered) and bake at 350º for 40 minutes.
3-10 oz. Packages of frozen chopped broccoli
1 large jar of cheese whiz
1 small onion
1-10 oz. Can of cream of mushroom soup
1 small can of water chestnuts
1 cup minute rice (cooked according to directions)
Directions:
Cook broccoli as directed with onion, then drain thoroughly.
Heat soup and cheese whiz, add to broccoli and rice. Add water chestnuts.
Put in casserole dish (uncovered) and bake at 350º for 40 minutes.
Better Than Sex Cake
1 German Chocolate or Chocolate Cake Mix
7 oz. sweet condensed milk
¾ Cup caramel sauce
8 oz. cool whip
3-4 Heath bars
Bake cake according to directions and let cool.
Using handle of a wooden spoon (or any other round handled utensil) poke holes in cake (poke a lot in a grid pattern, that way more gets absorbed into the cake.)
Drizzle the condensed milk over the cake.
Drizzle caramel sauce over the cake.
Chill cake for an hour.
Spread cool whip all over the cake.
Pulverize candy bars into small pieces and sprinkle all over the cake.Keep refrigerated. For best results let sit overnight.
7 oz. sweet condensed milk
¾ Cup caramel sauce
8 oz. cool whip
3-4 Heath bars
Bake cake according to directions and let cool.
Using handle of a wooden spoon (or any other round handled utensil) poke holes in cake (poke a lot in a grid pattern, that way more gets absorbed into the cake.)
Drizzle the condensed milk over the cake.
Drizzle caramel sauce over the cake.
Chill cake for an hour.
Spread cool whip all over the cake.
Pulverize candy bars into small pieces and sprinkle all over the cake.Keep refrigerated. For best results let sit overnight.
Baked Oatmeal
¼ c unsweetened applesauce or oil
½ c. splenda or sugar
1 egg or egg beaters
1 ½ c quick cooking oats
1 tsp. baking powder
½ c skim or soy milk
Cream applesauce, splenda, egg. Add all other ingredients & mix. Pour into 8 x 8 pan. Bake at 350 for 30 minutes. Serve with milk.
Variations: ¼ c raisins, ¼ c nuts, ½ tsp. cinnamon or
Line bottom of the pan with sliced apples
½ c. splenda or sugar
1 egg or egg beaters
1 ½ c quick cooking oats
1 tsp. baking powder
½ c skim or soy milk
Cream applesauce, splenda, egg. Add all other ingredients & mix. Pour into 8 x 8 pan. Bake at 350 for 30 minutes. Serve with milk.
Variations: ¼ c raisins, ¼ c nuts, ½ tsp. cinnamon or
Line bottom of the pan with sliced apples
Apple-Berry Salsa with Cinnamon Chips
Cinnamon Chips: 4 (7-inch) flour tortillas
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
Salsa: 2 medium Granny Smith apples
1 cup strawberries, sliced (or any berry or fruit that is in season)
1 kiwi, peeled and chopped
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly
Preheat oven to 400F. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Using a pizza cutter, cut each tortilla into 8 wedges; place in single layer on 15” round baking stone (or pizza pan). Bake 8-10 minutes or until lightly golden brown and crisp. Remove and cool completely.
For salsa, peel, core and slice apples. Cut apples in quarters; chop in food chopper. Slice strawberries. Chop kiwi in food chopper. Place fruit in 1-Qt mixing bowl. Zest orange, then juice orange. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture; mix gently. Serve with cinnamon chips.
Yields: 16 servings (2 cups salsa and 32 chips)
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
Salsa: 2 medium Granny Smith apples
1 cup strawberries, sliced (or any berry or fruit that is in season)
1 kiwi, peeled and chopped
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly
Preheat oven to 400F. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Using a pizza cutter, cut each tortilla into 8 wedges; place in single layer on 15” round baking stone (or pizza pan). Bake 8-10 minutes or until lightly golden brown and crisp. Remove and cool completely.
For salsa, peel, core and slice apples. Cut apples in quarters; chop in food chopper. Slice strawberries. Chop kiwi in food chopper. Place fruit in 1-Qt mixing bowl. Zest orange, then juice orange. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture; mix gently. Serve with cinnamon chips.
Yields: 16 servings (2 cups salsa and 32 chips)
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