1 (14.5 oz) can Del Monte Fresh Cut Whole New Potatoes cubed, drained
1 (14.5 oz) can Del Monte Fresh Cut Sliced Carrots, drained
1 (14.5 oz) can Del Monte Fresh Cut Zucchini with Italian-style Tomato Sauce
1 (14.5 oz) can Del Monte Fresh Cut Diced Tomatoes with Basil, Garlic and Oregano
1 (14 oz) can Chicken or Beef Broth
Combine all ingredients in large pot. Bring to a boil; then reduce heat and simmer 3 minutes. Season to taste with salt and pepper
Sunday, August 28, 2011
Grilled Tri-Colored Pepper Salad
Fresh Basil leaves
1 each large red, yellow and green bell pepper, cut into halves or quarters
1/3 cup extra-virgin olive oil
3 Tbsp balsamic vinegar
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/3 cup crumbled goat cheese (1 1/2 oz)
Prepare barbecue grill for direct cooking
Layer basil leaves with largest leaf on bottom, then roll up jelly-roll style. Slice basil roll into very thin slices; separate into strips. Slice enough leaves to measure 1/4 cup. Set aside.
Place bell peppers, skin-side down, on grid. Grill bell peppers, on covered grill, over hot coals 10-12 minutes or until skin is charred.
To steam bell peppers and loosen skin, place charred bell peppers in paper bag. Close bag; set aside to cool 10-15 minutes
To peel bell peppers, remove skin with paring knife; discard skin.
Place bell peppers in shallow glass serving dish, combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined. Pour over bell peppers, Let stand 30 minutes at room temp.
Sprinkle bell peppers with cheese and basil just before serving. Makes 4-6 servings
1 each large red, yellow and green bell pepper, cut into halves or quarters
1/3 cup extra-virgin olive oil
3 Tbsp balsamic vinegar
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/3 cup crumbled goat cheese (1 1/2 oz)
Prepare barbecue grill for direct cooking
Layer basil leaves with largest leaf on bottom, then roll up jelly-roll style. Slice basil roll into very thin slices; separate into strips. Slice enough leaves to measure 1/4 cup. Set aside.
Place bell peppers, skin-side down, on grid. Grill bell peppers, on covered grill, over hot coals 10-12 minutes or until skin is charred.
To steam bell peppers and loosen skin, place charred bell peppers in paper bag. Close bag; set aside to cool 10-15 minutes
To peel bell peppers, remove skin with paring knife; discard skin.
Place bell peppers in shallow glass serving dish, combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined. Pour over bell peppers, Let stand 30 minutes at room temp.
Sprinkle bell peppers with cheese and basil just before serving. Makes 4-6 servings
King Ranch Chicken
1 Chicken (cooked and boned)
1 can Cream of Chicken soup
1 can Cream of Mushroom souop
1 small onion
Grated cheese
1/2 pkg Corn tortillas
1 can Rotel tomatoes
1 bell pepper
2 Tbsp Chili powder
Saute onion and pepper in a small amount of oleo. Add soups and tomatoes and heat. In a large baking dish, layer tortillas, soup mixture, and chicken. Top with cheese. Bake for 45 minutes at 375 degrees.Bake covered until almost done. Remove cover and return to oven to brown cheese.
1 can Cream of Chicken soup
1 can Cream of Mushroom souop
1 small onion
Grated cheese
1/2 pkg Corn tortillas
1 can Rotel tomatoes
1 bell pepper
2 Tbsp Chili powder
Saute onion and pepper in a small amount of oleo. Add soups and tomatoes and heat. In a large baking dish, layer tortillas, soup mixture, and chicken. Top with cheese. Bake for 45 minutes at 375 degrees.Bake covered until almost done. Remove cover and return to oven to brown cheese.
Tortilla Pizza
Place tortilla in oven, let it get crispy
Remove oven
Put pizza sauce and cheese on tortilla
Return to oven to melt cheese
Remove oven
Put pizza sauce and cheese on tortilla
Return to oven to melt cheese
Tortilla Wrap
1 tortilla or wrap
1/2 lavash bread
1 wedge laughing cow or Wright Watchers cheese
Chopped veggies-tomatoes, onions, peppers, lettuce-any O points veggies
Spread cheese on wrap
Add veggies and roll up.
1/2 lavash bread
1 wedge laughing cow or Wright Watchers cheese
Chopped veggies-tomatoes, onions, peppers, lettuce-any O points veggies
Spread cheese on wrap
Add veggies and roll up.
Chicken Endhiladas
4 chicken breats
1 bunch cilantro, chopped
1 cup heavy cream
1 tsp. cumin
1 can (10oz) greem chili enchiladas sauce
1 jalapeno pepper, seeded and chopped
1 pkg (8ct) flour tortillas
1 pkg (8oz) shredded cheese
Cut chicken into cubes and saute in a lightly oiled skillet with 1/2 of the green onions, 1/2 of the cilantro,
and cumin. Add 1/2 of the can of enchiladas sauce and simmer until the chicken is tender. Season to taste with salt and pepper.
In a heavy sauce pan, combine the heavy cream and jalapeno pepper. Bring to a boil then reduce heat and simmer until cream has reduced to half its volume.
Spread the remaining enchiladas sauce in the bottom of a 9x13 inch casserole pan. Roll chicken mixture and
shredded cheese in each tortilla and place, seam down, in the casserole pan. Pour cream sauce over enchiladas and top with shredded cheese.
Bake in a 350 degree oven until bubbly and cheese is lightly brown. Garnish with remaining green onions and serve.
1 bunch cilantro, chopped
1 cup heavy cream
1 tsp. cumin
1 can (10oz) greem chili enchiladas sauce
1 jalapeno pepper, seeded and chopped
1 pkg (8ct) flour tortillas
1 pkg (8oz) shredded cheese
Cut chicken into cubes and saute in a lightly oiled skillet with 1/2 of the green onions, 1/2 of the cilantro,
and cumin. Add 1/2 of the can of enchiladas sauce and simmer until the chicken is tender. Season to taste with salt and pepper.
In a heavy sauce pan, combine the heavy cream and jalapeno pepper. Bring to a boil then reduce heat and simmer until cream has reduced to half its volume.
Spread the remaining enchiladas sauce in the bottom of a 9x13 inch casserole pan. Roll chicken mixture and
shredded cheese in each tortilla and place, seam down, in the casserole pan. Pour cream sauce over enchiladas and top with shredded cheese.
Bake in a 350 degree oven until bubbly and cheese is lightly brown. Garnish with remaining green onions and serve.
Triple Chocolate Bundt Cake
1 box chocolate cake mix
1 small box f f sugar-free instant chocolate pudding
1 small box f f sugar-free instant white chocolate pudding
1 cup water
1 cup applesauce
1 cup egg substitute
1/2 cup chocolate chips
Mix together and pour into a bundt pan that has been sprayed with cooking spray.
Bake in a 350 degree oven for 45-50 min.
May use other types of cake mix and puddings
1 small box f f sugar-free instant chocolate pudding
1 small box f f sugar-free instant white chocolate pudding
1 cup water
1 cup applesauce
1 cup egg substitute
1/2 cup chocolate chips
Mix together and pour into a bundt pan that has been sprayed with cooking spray.
Bake in a 350 degree oven for 45-50 min.
May use other types of cake mix and puddings
Friday, August 19, 2011
Fruit Dip
2 Containers of cool whip
1 big box or 2 small boxes of instant sugar free cheesecake pudding
Mix cool whip and pudding together until well blended.
Serve with fruit.
1 big box or 2 small boxes of instant sugar free cheesecake pudding
Mix cool whip and pudding together until well blended.
Serve with fruit.
Pie
Fat free granam cracker crust
1 sugar free fat free vanilla pudding mix with fat free milk
top with low fat whipped cream
top with strawberries and pineapple
Kool Aid Pie
1 ready made graham cracker crust
1 (14 ounce) can sweetened condensed milk
1 ( 0.15 ounce) envelope unsweetened Kool-Aid (any flavor)
8 ounces Cool Whip, thawed
Mix sweetened conensed milk, Kool-Aid and Cool Whip. Blend well.
Pour into crust. Refrigerate. Ready to eat within minutes.
1 (14 ounce) can sweetened condensed milk
1 ( 0.15 ounce) envelope unsweetened Kool-Aid (any flavor)
8 ounces Cool Whip, thawed
Mix sweetened conensed milk, Kool-Aid and Cool Whip. Blend well.
Pour into crust. Refrigerate. Ready to eat within minutes.
Sesame Green Beans
1lb fresh green beans
3-4 Tbsp sesame oil
1/4 cup soy sauce
2 Tbsp ginger/garlic blend
2 Tbsp sesame seeds
1/2 tsp cumin (opt)
3-4 Tbsp sesame oil
1/4 cup soy sauce
2 Tbsp ginger/garlic blend
2 Tbsp sesame seeds
1/2 tsp cumin (opt)
Bread Pudding Pie
1 1/2 cup silk Almond milk
1 cup egg sbustitute
1 cup splenda
1/2 tsp cinnamon
1 tsp vanilla (almond)
4 slices lite bread cubed
1/2 small box of raisins
pinch of salt
Whisk together milk, eggs, splenda and spices-
Stir in cubed bread and raisins, Spray baking dish. Pour into 9" pie plate or 7 x 11 pan
Bake 10 minute at 450 then 30 minutes at 350.
Serve with cool whip.
1 cup egg sbustitute
1 cup splenda
1/2 tsp cinnamon
1 tsp vanilla (almond)
4 slices lite bread cubed
1/2 small box of raisins
pinch of salt
Whisk together milk, eggs, splenda and spices-
Stir in cubed bread and raisins, Spray baking dish. Pour into 9" pie plate or 7 x 11 pan
Bake 10 minute at 450 then 30 minutes at 350.
Serve with cool whip.
Zuchinni Parmesan
Zuchinni slices
onion slices
green pepper slices
maranara, jarred pasta sauce
parmeaean
Pam a casserole, add a layer of
zuchinni, onion, pepper and cover with maranara.. Repeat layers and sprinkle with parmesan.
Bake at 350" for 30 minutes.
onion slices
green pepper slices
maranara, jarred pasta sauce
parmeaean
Pam a casserole, add a layer of
zuchinni, onion, pepper and cover with maranara.. Repeat layers and sprinkle with parmesan.
Bake at 350" for 30 minutes.
Mississippi Mug Cake
8-10 oz mugs
3 Tbsp Devil Food Cake mix
1 Tbsp egg sub. or egg white
1 pkg diet cocoa (20-25 cal)
2 Tbsp water
1 tsp mini choc chip
1/3 Pudding snack-sugar free
Mix in mug
Microwave 1 min
Bring out of microwave add additional pudding snack microwave for 1 minute more
top with cool whip
3 Tbsp Devil Food Cake mix
1 Tbsp egg sub. or egg white
1 pkg diet cocoa (20-25 cal)
2 Tbsp water
1 tsp mini choc chip
1/3 Pudding snack-sugar free
Mix in mug
Microwave 1 min
Bring out of microwave add additional pudding snack microwave for 1 minute more
top with cool whip
Zucchini Jam
6 cups shredded Succhihi-peeled and seeded
6 cups Splenda
1-20oz crushed pineapple
1/2 cup lemon juice
6 oz pkg. jello (any flavor)
Cook zucchini and sugar after it comes to a boil for 6 minutes.Add pineapple and lemon juice.
Cook 8 minutes after boil, add jello cook 1 minute. Process in hot bath for 10 minutes.
6 cups Splenda
1-20oz crushed pineapple
1/2 cup lemon juice
6 oz pkg. jello (any flavor)
Cook zucchini and sugar after it comes to a boil for 6 minutes.Add pineapple and lemon juice.
Cook 8 minutes after boil, add jello cook 1 minute. Process in hot bath for 10 minutes.
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