Taco Stuffed Shells

16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
3/4 cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
1/4 cup sliced green onion
1/4 cup shredded Cheddar cheese
1/2 cup sour cream (optional)

Directions
1.Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
2.Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
3.Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
4.Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Healthy Meals From Jacee

Breakfast Ideas
2 eggs (egg whites are less fattening) - add dill, salt and pepper to taste and any piece of fruit (orange, 5 strawberries, half of an apple, banana etc.)

1/2 cup of oatmeal- top with pure maple syrup & chopped pecans. Any fruit or you can put strawberries in the oatmeal

1/2 cup of granola cereal with chopped up apples in it, and some milk

Lunch Ideas
Green salad with any vegetables in it- any light dressing on it, but not too much. (remember dressings add up in calories fast, so be careful.) Or some vinegar with salt and pepper.

5 or 6 Triscuts or any low calorie cracker. (I like the cracked pepper triscuts, they are amazing to just eat with a salad instead of bread) 1/2 cup of low fat cottage cheese, with chopped up tomatoes and salt/pepper in it. (yummy) or you can put some yogurt in the cottage cheese too. (sounds gross but I love it.)

Tuna and crackers/ pickles! Only have about 7 or 8 crackers with it. (Triscuts are good with this also. And Albacore Tuna (Costco) is the best.


Dinner Ideas
1 chicken breast with some light BBQ sauce or light ranch, whichever you like to dip your chicken in. 1/2 or a little less of brown rice with some salt and pepper on it. OR you can just do some steamed/ non steamed veggies with it.

1 sliced tomato
1/2 sliced cucumber
1 string cheese OR you can have some almonds with it. ( put some salt/ pepper on the Tomatoes & cucumbers and you can dip them in Hummus if you like that.)

Another salad with chicken in it.
½ sweet potato with light butter and cinnamon

Vegetable soup or cream of broccoli soup/ tomato soup. (any low calorie soup is good for a change). 2 or 3 celery sticks with some hummus or ranch.

Chicken Puffs

4 or 5 chicken breasts
8 oz cream cheese
1 stick butter
2 pkgs. Crescent rolls
1 can cream of chicken soup
½ c mushrooms
½ c green onion

Cook chicken in oil with seasoning, cut into cubes. In a saucepan mix cream cheese and butter on low heat, add chicken, mushrooms, and onions, stir. Unroll crescent rolls and spoon mixture into rolls, pinch corners shut to form pockets. Bake at 375 for 12-15 minutes. In a saucepan mix soup and ½ can milk, warm and pour over pockets after cooking.

Tip: only put sauce on those you plan to eat immediately so they don’t get soggy.

Chicken Casserole

4 chicken breasts
1 can cream of mushroom soup
8 oz sour cream
1 pkg. stove top stuffing
3 oz grated mozzarella cheese

Prepare stuffing to pkg. directions. Combine chicken pieces, soup and sour cream. Place in casserole dish cover with stuffing, top with cheese. Bake at 350 for 35-40 minutes.

Mashed Potato Casserole

10 medium red potatoes peeled and quartered
1 (8 oz) pkg. cream cheese, softened
¼ c sour cream
¼ c milk
2-3 tbsp butter
salt and pepper to taste

Boil potatoes 15 minutes drain and mash. Add cream cheese, sour cream, milk, salt and pepper. Beat at medium speed until smooth. Spoon into greased pan, drizzle with butter and bake at 350 for 30 min or until brown.

Apricot Mist

1 can (46 oz) apricot nectar
1 can (46 oz) pineapple juice
3 cans (6 oz) frozen limeade concentrate
3 (28 oz) bottles ginger ale.

Combine juice in a punch bowl, stir in ginger ale. Add ice and float lime slices and whole strawberries on top.

Cranberry Punch

4 c cranberry juice cocktail
1 ½ c sugar
4 c pineapple juice
2qt ginger ale

Combine cranberry juice and sugar, stir till sugar is dissolved. Add pineapple juice. Chill. Pour into punch bowl and add ginger ale just before serving.

OVERNIGHT PULL APARTS

12 to 16 frozen white roll dough (still frozen)
1 (3.4 oz.) package vanilla instant pudding
¼ cup sugar
¼ cup dried cranberries
1 orange rind, grated
½ cup butter or margarine, melted
Sprinkle cranberries in the bottom of a greased bunt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours). Remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter. Cool slightly and drizzle with frosting.
Frosting
1 cup powdered sugar
1 tablespoon melted butter
2 tablespoons fresh orange juice

For a cinnamon flavored version you can use:
¾ chopped nuts in place of the cranberries 4 oz package of butterscotch pudding in place of vanilla pudding, and sugar ½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind Then you don’t even need the frosting, but if you really want it use milk in place of the orange juice

Raspberry Pie

3 c fresh raspberries
1 baked pie shell
2 Tbsp raspberry jello
1 c water
1 sugar
3 Tbsp corn starch
cool whip

Mix all ingredients in a small saucepan. Heat until bowling, stir until thickened. Cool. Stir in raspberries. Pour into pie shell. Top with cool whip.

Bacon wrapped shrimp

5 slices bacon sliced in half length wise and across
20 large shrimp

wrap bacon around shrimp, secure with a toothpick
Bake at 350 for 20 minutes, serve hot.

Creamy Peach Dessert

Crust:
2 ½ cups crushed graham crackers
1 cube margarine melted
6 Tbsp powdered sugar

Mix well and press ¾ of this mixture into 9x13 pan. Save rest for topping.

In saucepan mix:
2 cups water
2 tbsp cornstarch
1 c sugar

Cook until thickened, remove from heat, then add: 1 3 oz. package Peach Jello Stir well. Allow to cool, add 4 Cups sliced peaches Spread mixture over crust, let set for two hours.

Mix: 8 oz cream cheese 3 tbsp milk, 1 c powdered sugar. Mix well, fold in: 2 Cups Cool Whip. Spread on Peach mixture, sprinkle with reserved crumbs. Let chill for 2 hours.

Perfect Pumpkin Pie

1 graham cracker pie crust
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt

Preheat oven to 425°F. With mixer, beat pumpkin, condensed milk, eggs, spices and salt. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°F; bake 35 to 40 minutes longer or until knife inserted 1" from crust comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Chocolate Raspberry Cheesecake

1 Chocolate Pie Crust (6 oz.)
6 oz. cream cheese, softened
1 can (14 oz.) sweetened condensed Milk (NOT evaporated milk)
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries
Chocolate Glaze**

Preheat oven to 350°F. With mixer, beat cream cheese until fluffy; gradually beat in condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Refrigerate leftovers


** Chocolate Glaze: In small saucepan, over low heat, melt 2 (1 oz. each) squares semisweet baking chocolate with ¼ cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.

Homemade Teriyaki Sauce

¼ c brown sugar
¼ c soy sauce
2 Tbsp lemon juice
1 Tbsp oil
¼ tsp ginger
1 garlic clove
1 can pineapple chunks

Mix together

Mom’s Stuffing

This is the best part of Thanksgiving for me. My mom makes the BEST stuffing. Even people that don't like stuffing change their mind after having this. There's nothing special about the recipe, it's just SO yummy!

1 bag of stuffing bread crumbs (Ms. Cubbisons or Mom’s)
½ c cut up celery
½ c onion
½ pound sausage fried
1 can chicken broth
1 stick margarine

Mix together bread crumbs, celery, onion and sausage, melt butter and combine with chicken broth pour over bread crumb mixture. Butter bottom of tin foil or baking dish with 2 Tbsp butter wrap up stuffing. Bake 45-60 minutes at 325.

Strawberry Spinach Salad

3 Tbsp lemon juice
6 Tbsp vegetable oil
¼ c sugar
1 pkg. spinach
2 c sliced strawberries

Put lemon juice and sugar in blender, with blender running add the oil in a steady stream, process until thickened slightly. Combine spinach & strawberries in large bowl and drizzle with dressing. Top with sugar roasted walnuts and feta cheese if desired.

Chocolate, Chocolate Chip Zucchini Bread

2 c sugar
1 tsp soda
¼ tsp baking powder
2 Tbsp Cocoa
2 c grated zucchini
1 Tbsp Vanilla
3 c flour
1 tsp salt
1 Tbsp cinnamon
3 eggs
1 c + 2 Tbsp Oil

Sift dry ingredients; add liquids bake at 350 in 2 greased & floured loaf pans 45-50 minutes. Wrap in foil while still warm.

Salsa

This recipe is from my step-mom, Kim.

2 lbs tomatoes
1 large onion
2 cups lightly packed cilantro
1 Tbsp lime juice
3 cloves garlic
Salt

Blend together, chill.

Ribs with Plum Sauce

5-6 lbs spare ribs
¾ c soy sauce
¾ c plum jam or apricot preserves
¾ c honey
clove garlic

Place everything in crock pot and cook on HIGH 4-6 hours.

Crock Pot Pork Chops

6 pork chops
4-5 potatoes peeled and sliced
1 can cream of mushroom soup
½ soup can milk

Place chops and potatoes in crock pot, cover with soup mixture cook 6-7 hours on high

Cucumber Pita Wedges

1pkg. cream cheese (8oz) softened
2 Tbsp Italian dressing mix
4 whole pitas
1-2 cucumber slices peeled and cut into 1/8 inch slices
Lemon pepper

Beat cream cheese and dressing mix in bowl until combined. Split pitas in ½ forming 2 circles. Spread mixture over pitas, top with cucumbers and lemon pepper. Slice into 6 wedges.

Mustard- Apricot Pork Chops

1/3 c apricot preserves
2 Tbsp Dijon mustard
4 pork chops
3 chopped green onions

In a saucepan over low heat cook preserves & mustard until melted. Broil chops 4 inches from heat for 5 minutes. Brush with ½ the sauce turn and broil 5 more minutes brush with remaining sauce. Broil 2-4 minutes more, top with onions and serve with rice.

Shrimp Pasta Salad

1 pkg. shell noodles
shrimp about 20 large cut in pieces
2-3 green peppers
3 hard boiled eggs
1 pkg. frozen peas
salt and pepper to taste
Mayonnaise until desired consistency

Mix.

Café Rio Pork Take 2

2 ½ pounds pork
1/8 tsp garlic salt
1/8 tsp pepper
1/3 c water
1/8 tsp salt
½ c green chili sauce
½ c brown sugar

Cook pork in water and seasonings in crock pot on high for 4 hours or low for 7. Drain. Shred pork stir in brown sugar and chili sauce. Serve with your favorite burrito/taco toppings. Can be frozen.

Salsa

This recipe comes from a friend of mine, Leann McFalls. Yummy!
3- 4 ripe tomatoes
1-2 green peppers
1-2 red peppers
3-4 green onions
1 large onion
1 jalapeno pepper
crushed red pepper to taste
garlic to taste

Chop all ingredients and mix, let sit overnight. Salsa gets hotter as it sits.
is recipe is from my friend Leann McFalls...yummy!

Stuffed Pork Chops

4 pork chops
3 c soft bread crumbs
2 Tbsp chopped onion
¼ c melted butter
¼ c milk
¼ tsp poultry seasoning
1 can cream of mushroom soup
1/3 c water

Brown pork chops on both sides, place in shallow baking dish. Mix bread crumbs, onion, butter, milk, and seasoning. Place a mound of stuffing on each pork chop. Mix soup and water together pour over chops. Bake at 350 for 1 hour.

Cookies and Cream Cheesecake

1 pkg. chocolate sandwich cookies (Oreos)
2 Tbsp butter
4 pkg. (8oz) cream cheese
1 c sugar
1 tsp vanilla
4 eggs


Place 20 cookies in food processor, cover, process until finely ground. Add butter, mix well. Press into bottom 13 x9 pan. Coarsely chop remaining 15 cookies- set aside. Mix cream cheese, sugar and vanilla with mixer until well blended, add eggs mix until blended. Stir in 1 ½ cups of the chopped cookies. Pour onto crust sprinkle with remaining cookies. Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Tip- Line pan with foil for easy removal of bars.

Candy Popcorn

2 cubes butter
2 batches popcorn
3 c marshmallows
½ c Karo Syrup
1 c sugar

Mix ingredients together and heat, pour over popcorn

Pistachio Mallow Salad-Waldorf Salad

1 pkg. (4-serving size) Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple in juice, undrained
½ cup walnuts, chopped
3 ¼ cups miniature marshmallows, divided
2 tubs (8 oz. each) cool whip, thawed
Maraschino cherries with stems, for garnish

STIR pudding mix, pineapple with juice, nuts and 1 cup of marshmallows in large bowl until blended. Gently stir in 1 tub of whipped topping.

MIX remaining tub of whipped topping and 2 cups of marshmallows in separate bowl; reserve 1/2 of the mixture for garnish. Spoon 1/2 of the pudding mixture in large serving bowl. Top with remaining marshmallow mixture and remaining pudding mixture. Garnish with reserved marshmallow mixture, marshmallows and maraschino cherries.

REFRIGERATE until ready to serve.

Sesame Cucumber Salad

8 c thinly sliced cucumbers
1 tbsp salt
2 green onions, sliced
1 garlic clove, minced
2 to 3 tablespoons soy sauce
2 tbsp vinegar
1 tbsp vegetable oil
1 tbsp sesame seeds, toasted
1/8 tsp cayenne pepper

Place cucumbers in a colander. Set the colander on a plate; sprinkle cucumbers with salt and toss. Let stand for 30 minutes. Rinse and drain well. In a bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds and cayenne. Add cucumbers and toss to coat. Cover and refrigerate until serving.

All-American Flag Dessert

4 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Brand Berry Blue Flavor Gelatin
2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
3 cups ice cold water, divided
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 tub (8 oz.) cool whip, thawed

STIR 1 ½ cups boiling water into blue and red gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1-½ cups ice cold water into each bowl.

SPRAY 13x9-inch pan with no stick cooking spray; place on cookie sheet. Pour red gelatin into pan. Refrigerate 45 minutes until set but not firm (should stick to finger when touched). Refrigerate blue gelatin in bowl 45 minutes. MEANWHILE stir remaining 1 cup boiling water into lemon gelatin in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally, Stir in whipped topping with wire whisk, Gently spread over red gelatin in pan, Refrigerate 10 minutes or until set but not firm, Gently spoon thickened blue gelatin over lemon gelatin mixture in pan. REFRIGERATE 6 hours or overnight until firm.Unmold. Decorate with additional whipped topping, strawberries and blueberries to resemble a flag.

Red, White and Blue Parfaits

2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 pkg. (4-serving size) JELL-O Brand Gelatin, any red flavor
1 tub (8 oz) cool-whip topping, thawed
8 JET-PUFFED Marshmallows
1 cup cold water
Colored sugar

STIR 1 cup boiling water into each package of gelatin in separate bowls 2 minutes or until completely dissolved. Stir 1/2 cup cold water into each bowl of gelatin. Pour into separate 8-inch square pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2-inch cubes.

LAYER blue gelatin cubes, 2 cups of the whipped topping and red gelatin cubes in 8 dessert dishes. Dollop each with remaining whipped topping.

FLATTEN marshmallows; cut into star shapes, Moisten slightly and sprinkle with colored sugar. Place on top of parfaits. Refrigerate until ready to serve. Makes 8 servings,

Mexican Crockpot Chicken

4 Chicken Breasts
1 can drained Black Beans
1 can drained Corn
16 oz Salsa

Cook in crockpot on low for 4-6 hours.  Take chicken out, shred and place back in crockpot. 

Optional Add-In:
4 to 8 oz Cream Cheese  (I like to leave the cream cheese out, but at this point you can add the cream cheese in and mix until smooth.)

Serve with warmed tortilla shells.  You can also serve with cheese, sour cream and quacomole. 

Chicken with Curry Dill Sauce

2 tbsp butter or margarine
2 tbsp all purpose flour
1/8 tsp salt
Dash pepper
1 c milk
¼ cup mayonnaise
½ teaspoon dill weed
¼ teaspoon curry powder
6 bone in chicken breast halves
1 tablespoon vegetable oil

In a saucepan over medium heat, melt butter. Add the flour, salt and pepper; stir until smooth. Gradually add milk and bring to a boil. Boil and stir for 2 minutes. Remove from the heat. Add the mayonnaise, dill and curry; stir until smooth. Set aside. In a skillet over medium heat, brown chicken in oil. Place in a greased shallow 3-qt. baking dish. Pour sauce over chicken. Bake, uncovered, at 350 for 50-60 minutes or until meat juices run clear

Cool Veggie Pizza

1 pkg. (8oz) refrigerated crescent roll dough
1 pkg. (8oz) cream cheese, softened
1 ½ tsp mayonnaise
1 pressed garlic clove
1 tsp dried dill weed
salt and ground black pepper to taste
2 c assorted veggies: zucchini, broccoli, green onions, green or red bell pepper, mushrooms, cucumber, carrot or tomato

Preheat oven to 350. Unroll crescent roll dough and divide into triangles. Press into pan or pizza stone. Bake 12-15 minutes or until lightly golden, remove from oven and cool completely. In a bowl combine remaining ingredients (except veggies) mix well. Spread mixture on crust, top with chopped veggies. Refrigerate 30 minutes or until ready to serve.

Lemon Cheese Bread

1 pkg. (1/4 ounce) active dry yeast
3 tbsp warm water
¼ cup sugar
1/3 cup milk
¼ cup butter or margarine, melted
2 eggs
½ tsp salt
3 to 3 ½ cups all-purpose flour, divided

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sugar, milk, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips, 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375 for 25-30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread. Filling: 2 pkg. (one 8 oz, one 3 oz) cream cheese softened, ½ c sugar, 1 egg, 1 tsp grated lemon peel. Icing: ½ c confectioner’s sugar, 2-3 tsp milk, ¼ tsp vanilla extract.

Northwest Salmon Chowder

½ c each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter or margarine
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1 ½ tsp salt
½ tsp pepper
¼ to ¾ teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1 ¾ to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed

In a large saucepan, sauté celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, 'pepper and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.

Peanut Butter Cookies

1 cup shortening
1 cup peanut butter 1 cup sugar
1 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 tsp baking soda
¼ tsp salt

In a mixing bowl, cream shortening, peanut butter and sugars. Add eggs one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture. Roll into 1 ½ inch balls and place 3 in apart on ungreased baking sheets. Flatten with a fork. Bake at 3750 for 10-15 minutes or until bottoms are lightly browned. Move to wire racks to cool. Yield: about 4 dozen.

Creamy Mashed Potato Bake

3 c mashed potatoes
1 c sour cream
¼ c milk
¼ tsp garlic powder
1 1/3 c French fried onions
1 c shredded cheddar cheese

Combine mashed potatoes, sour cream, milk, and garlic powder. Spoon ½ the mixture in 2 qt casserole dish, sprinkle with 2/3 c French fried onions and ½ c cheeses. Top with remaining potatoes. Bake 30 minutes at 350 or until hot. Top with remaining onions and cheese, bake 5 more minutes.

SWEET & SOUR SHRIMP

1 lb. medium raw shrimp, peeled and deveined
1(20 oz) can juice-pack pineapple chunks, drained, reserving juice
¾ c cold water
1/3 cup lemon juice from concentrate
1/3 cup firmly packed light brown sugar
3 Tbsp each soy sauce & cornstarch
1/8 tsp. ground ginger
1 (8 oz.) can sliced water chestnuts, drained
1 green bell pepper, cut into chunks

In a large skillet combine reserved pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce & ginger. Over medium heat, cook & stir until thick & clear. Add shrimp; cook 3 minutes. Add remaining ingredients; heat through. Serve with cooked rice.

Chili

2 can kidney beans
2 can stewed tomatoes
1 can diced tomatoes (Italian style)
2-3 cans tomato sauce
1 can tomato paste
1-2 lbs ground beef

Place in crock pot and cook.

Thanks Brandie

Brandie's Chicken Enchilada's

2 (15 oz) cans Enchilada Sauce
1 can Campbell’s fiesta nacho cheese soup
8-10 tortillas
Lots of cheese
2-3 chicken breasts
1 can cream of chicken soup

Mix sauces in pan, heat until blended. Place chicken, cheese and some sauce in each tortilla, roll up. Top with remaining cheese and sauce bake 15-20 minutes at 350

Four Layer Chocolate Dessert

1 stick margarine
13 oz cool whip
1 c. flour
2 pkg. instant chocolate pudding
½ c. chopped nuts
3 c milk
8 oz. cream cheese
l c powdered sugar
chopped pecans for garnish

Melt margarine, add flour and chopped nuts. Pour in to 9 x 13 pan. Bake at 375 for 15 minutes. Cool completely. Cream together softened cream cheese, powdered sugar, and 1 cup Cool Whip. Spread over the first layer. Prepare chocolate pudding with milk, mix 2 minutes and pour over second layer. Spread rest of Cool Whip on top. Sprinkle with pecans, chill several hours before serving. Cut in squares.

Coconut Cake

1 White cake mix
1 (12 oz.)Cool Whip
1 can cream of coconut
8 oz. coconut

Mix and bake cake according to directions. Poke holes in cake when it is taken from the oven and pour cream of coconut over it. After it has cooled, top with the mixture made by combining the cool whip and coconut.

Banana Cream Brownie Squares

1 package (I5 ounces) brownie mix (plus ingredients to make brownies)
¾ c chopped dry roasted peanuts, divided
3 medium bananas, sliced, divided
1 ¼ c cold milk
1, package (5.1 ounces) Vanilla instant pudding and pie filling
1 container (8 ounces) frozen whipped toPPing, thawed, divided
12 whole strawberries

Preheat Oven to 350°F. Prepare brownie mix according to package directions; stir in ½ cup of the peanuts. Pour into 9" Square pan. Bake according' to package directions. Cool completely. Slice 2 bananas; place in single layer over brownies. In a bowl, whisk pudding mix into milk, beat until mixture begins to thicken. Gently fold in 2 ½ cups of whipped topping. Quickly spread pudding mixture over bananas. Refrigerate 30 minutes. Sprinkle with remaining cup peanuts. To serve, cut into squares; garnish with whipped topping Top each square with remaining banana slices and a strawberry fan.

Italian Vegetable Kebobs

1 medium zucchini, sliced
1 medium yellow squash, sliced
1 small red onion, cut into wedges
1 medium red or green bell pepper, cut into 1-inch pieces
¼ c fresh whole mushrooms
½ c Italian dressing, divided
¼ c parmesan cheese, grated
8 wooden or metal skewers
Chicken or beef (optional)

Alternately thread vegetables onto skewers. Baste with ½ of the dressing. Grill over medium heat 10 minutes or until vegetables are crisp-tender and meat is cooked (if using), turning occasionally. Remove kebobs from grill brush with remaining dressing and grate cheese over the top.

Quick Minestrone

1 c carrots, thinly sliced
1 small zucchini, sliced
½ c onion chopped
½ c sliced celery
2 cans (14.5 oz) chicken broth
2 c water
1 can (28 oz) diced tomatoes, undrained
1 can (15.5 oz) dark red kidney beans, rinsed and drained
1 c medium shell pasta uncooked
1 tsp each: dried oregano leaves and dried basil leaves
½ c Parmesan cheese, grated

Combine all ingredients in large pot. Bring to a boil; reduce heat. Cover and simmer 20-25 minutes or until vegetables are crisp-tender. Top with grated cheese.

Snappy Pumpkin Dessert

2 ½ c finely crushed gingersnaps (about 40 cookies)
½ c butter or margarine, melted
1 package (8 ounces) cream cheese, softened
½ c confectioners' sugar
2 tablespoons milk

TOPPING:
3 c cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
2 ½ tsp pumpkin pie spice
2 cups whipped topping
Additional whipped topping, optional

Combine gingersnap crumbs and butter; press into an ungreased 13 x 9 pan. Bake at 325for 10 minutes. Cool. In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy. Spread over the crust. In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

Maple-Glazed Chicken Wings

2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag or shallow glass container, combine remaining ingredients. Reserve 1 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8810 minutes or until juices run clear, basting and turning several times. Note: The wings may be baked in a 3750 oven for 30-40 minutes or until juices run clear.

Hawaiian Honey Burgers

1/2 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 pounds ground beef
1/4 cup soy sauce
1 can (23 ounces) sliced pineapple, drained
8 hamburger buns, split and toasted
Lettuce leaves, optional

In a bowl, combine the first six ingredients; add beef and mix well. Shape into eight 3/4-in.-thick patties. Grill the burgers, uncovered, over medium-hot heat for 3minutes on each side. Brush with soy sauce. Continue grilling for 4-6 minutes or until juices run clear, basting and turning several times. During the last 4 minutes, grill the pineapple slices until browned, turning once. Serve burgers and pineapple on buns with lettuce if desired.

Lemon Grilled Salmon

2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1 salmon fillet (1-1/2 pounds)
1/4 cup packed brown sugar
3 tablespoons chicken broth
3 tablespoons vegetable oil
3 tablespoons soy sauce
3 tablespoons finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. Place in a large reseal able plastic bag or shallow glass container. Combine brown sugar, broth, oil, soy sauce and green onions; pour over the salmon. Cover and refrigerate for 1 hour, turning once. Drain and discard marinade. Place salmon skin side down on grill over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

Healthy Meal Ideas shared from Angie A

Strawberry Yogurt Crunch
6 oz. carton of low calorie/low carb yogurt (I like Weight Watchers Brand)
½ c. low fat or fat free cottage cheese
6 strawberries (I don’t always use these)
½ c. oats or whole grain cold cereal (like Kashi, Special K)
Put it in a bowl and mix it all together.


Smoothies
1 c. water or skim milk
1 scoop protein powder (Vanilla is a good choice, mixes well with fruit. You can get some at Costco)
Fruit (I use the frozen strawberries from Costco a lot. I usually put 5 in. It’s also yummy to throw in a little bit of orange or coconut extract for extra flavor)
1/3 c. fiber cereal or oats
6 ice cubes
Combine and blend all ingredients together.


Egg Burrito
1 large low carb whole grain tortilla (La Tortilla Factory from Costco)
1 egg
4 egg whites
2 TB salsa 1 piece of fruit
Scramble eggs and place with salsa into tortilla. Crisp on each side in frying pan sprayed with cooking spray. Eat fruit on the side

Blueberry pancakes and eggs
1/3 c. whole grain pancake mix (We like the Kodiac pancake mix. I think Macey’s has it)
1/4 c. blueberries
1/3 c, water
2 TB sugar free syrup
1 egg
4 egg whites

Stir water and pancake mix. Stir in blueberries to pancake mix. Cook in pan with cooking spray and top with syrup. You can also use in waffle maker. Cook eggs as desired. Angie’s note – I don’t like eggs so I make the pancake and then have a Morningstar Farms ‘sausage’ patty instead. (That’s not real sausage, it’s made from tofu or veggies or something). If you like sausage you could have low fat turkey sausage. Also I don’t really like the blueberries in the pancake so I don’t put them in and I eat a piece of fruit on the side.


Sausage and Toast
2 low fat turkey sausages
1 piece whole wheat toast with butter or you could have a serving of whole grain cereal – Special K has a good variety
1 piece of fruit


LUNCH
PB & J with Fruit
2 pieces of whole wheat bread
2 T. natural peanut butter (Adam’s is a good brand)
Little bit of honey or sugar free jelly
1 serving fruit


Rice Bowls
I am giving you the measurements for 1 serving. To make this easier, triple the measurements of each ingredient and then save them in your fridge. That way you can just assemble the rice bowl during the week instead of cooking everything every day. You will end up having the same lunch 3 times in the week but that just makes everything easier I think.
Zesty Chicken Rice Bowl
½ c. cooked brown rice
2 TB fat free Zesty Italian dressing
4 oz. cooked chicken
6 cherry tomatoes
1 TB parmesan cheese

Cook chicken and brown rice separately. Stir in remaining ingredients into the cooked chicken and rice.

Tips: you can use the canned chicken from Costco. It is 99% fat free and works really well in the rice bowl. We like to throw the chicken in a skillet for a little bit before putting it in the rice bowl, that way it’s warm.

Mexican Rice Bowl
4 oz. cooked chicken
½ c. cooked brown rice
1/3 c. black beans
2 TB corn 1 TB fat free sour cream
2 TB salsa

Combine all ingredients together in a frying pan sprayed with cooking spray. Remove from pan when warmed and place in bowl.

Tip: again you can used the canned chicken. Also, we really like to use the ‘Stemables’ corn that you can get in the frozen section at the grocery store. It just steams in the bag in your microwave.

Cheesy Ranch Bowl
4 oz. cooked chicken
1/3 c. cooked brown rice
1 c. steamed cauliflower
1 TB fat free sour cream
1 t. low fat parmesan cheese
1 TB mozzarella cheese
1 t. ranch powder

Warm all ingredients together in a frying pan sprayed with cooking spray.

This one is my favorite. I eat the cauliflower on the side though with some spray butter and salt and pepper.


Some other ideas are:
A Subway ‘Fresh Fit’ menu choice sandwich with Baked potato chips

Grilled chicken breast with side salad. Use low fat dressing

Sandwiches: just make sure you are using whole wheat bread, low fat meat and low fat condiments. Have a side salad and piece of fruit with it.


DINNERS
BBQ Chicken & Sweet Potato Pie
4 oz. cooked chicken
2 TB low calorie/low carb bbq sauce
4 oz. sweet potato or 1 red potato
1 TB fat free sour cream

Marinate and cook chicken in BBQ sauce. Add sour cream to baked potato with no calorie/no carb sweetner like Truvia and cinnamon on top. Don’t use the sweetner/cinnamon if using the red potato.

Chicken Taco
4 oz. chicken
1/3 beans (kidney, black, navy or garbanzo)
2 TB corn
1 TB fat free sour cream
2 TB salsa
Corn tortilla

Grill chicken with a fresh lemon-lime squeeze and garlic powder. Slice chicken into thin strips. Add chicken & all other ingredients to a corn tortilla. Fold tortilla in half and crisp taco on each side in frying pan sprayed with cooking spray.

Canadian Bacon Pizza
1 low calorie/low carb whole grain pita pocket
3 TB pizza sauce
2 TB onion of choice
8 zucchini slices
4 oz cooked chicken
1 slice deli turkey
2 TB pineapple chunks
2 TB mozzarella cheese

Layer pizza sauce on top of pita. Stack all other ingredients on top. Cook in oven on pan with cooking spray. Bake at 375 for 25 minutes or until edges are crispy.

Lean Top Loin Pork Chops
4 oz. lean boneless pork chops (raw measurement)
1 TB low cal-carb steak sauce
4 oz red potato
1 TB fat free sour cream
¼ cup chopped onion of choice
1 TB chopped green onion
1 t. ranch powder
1 c. broccoli

Grill or bake pork chop. Add steak sauce to pork and top with fresh ground pepper. Boil or bake potato. Top potato with sour cream, onion, ranch powder, and fresh ground pepper. Broccoli on the side. Or…

Crock pot pork with bbq sauce, sour cream, ranch powder, onion, garlic and fresh lemon-lime squeeze. Replace potato with small low carb-cal whole grain tortilla. Add pork and sauce mixture creating a shredded pork burrito.

You can also use your normal recipes but just make some healthy tweaks to them. Like Spaghetti. Use Ronzoni ‘Smart Taste’ noodles or whole grain noodles. Use 93% lean hamburger. Have with broccoli or green beans and a piece of whole wheat toast.

SNACK
Nuts & Cheese
½ c. low fat or fat free cottage cheese
1/3 c. sliced red grapes
¼ banana sliced
2 TB slivered almonds

Combine fruit and cottage cheese and sprinkle almonds on top


Crunchy Ranch Dip
½ c. low fat or fat free cottage cheese
1 t. ranch powder
15 whole grain crackers like Small Kashi whole grain crackers or reduced fat Wheat Thins
8 baby carrots
8 cherry tomatoes
½ cucumber

Min in ranch powder to cottage cheese. Dip veggies and crackers into cottage cheese mixture.


Bean & Cracker Cheese Spread
16 whole wheat crackers
1 laughing cow low fat cheese wedge
2/3 c. shelled edamame beans
Dip cracker into cheese. Eat beans to the side warm or cold


You could also have:
1 piece of fruit and 1 string cheese
1 piece of fruit and 1 oz. lean beef jerky
20 almonds
1 piece of whole wheat toast with 1 T. of peanut butter
1 piece of fruit and 10 cashews or almonds
Protein Bar with 1 piece of fruit. I like the Zone bars at Costco

Homemade Ranch Dressing

8 oz Cream Cheese
2 cups Mayo
2 cups Buttermilk
2 tsp Garlic Salt
2 tsp Accent Seasoning
2-3 tsp Black Pepper

Mix with hand mixer until smooth.

Lemon Supreme Pie

1 unbaked deep-dish pastry shell (9 inches)

LEMON FILLING:
1 ½ cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 ¼ cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food
coloring, optional
2/3 cup lemon juice

CREAM CHEESE FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 ½ cups whipped topping
1 tablespoon lemon juice

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 4500 for 8 minutes. Remove foil' bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat• stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.

BLT Bites

16 to 20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese

2 tablespoons snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

Creamy Sliced Tomatoes

1 cup mayonnaise
1/2 cup light cream
3/4 teaspoon dried basil or 1 ½ teaspoons chopped fresh basil, divided
Lettuce leaves
6 medium tomatoes, sliced
1 medium red onion, thinly sliced into rings

In a small bowl, combine mayonnaise, cream and half of the basil; mix well. Refrigerate. Just before serving, arrange lettuce, tomatoes and onions on individual salad plates. Drizzle dressing over: Sprinkle with remaining basil.

Raspberry Swirl Cheesecake Pie

Pastry for single-crust pie (9 inches)
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
3 tablespoons raspberry jam
Whipped topping, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350°. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. If desired, pipe whipped topping around pie

Hot Crabmeat Spread

1 cup half-and-half cream
2 packages (3 ounces each) cream cheese, softened
1 small onion, chopped
1 tablespoon mayonnaise
2 teaspoons prepared horseradish
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon minced fresh parsley
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon pepper
8 to 10 drops hot pepper sauce
2 cans (6 ounces each) crabmeat, drained and cartilage removed
Assorted crackers

In a saucepan, combine the first 12 ingredients. Cook and stir over low heat until the mixture is smooth. Add the crab and heat through. Serve with crackers.

Wassil Take 2

1 bottle (64 ounces) cranberry juice
1 bottle (32 ounces) apple juice
1 can (12 ounces) frozen pineapple juice concentrate, undiluted
1 can (12 ounces) frozen lemonade concentrate, undiluted
3 to 4 cinnamon sticks 1 quart water, optional

In a large saucepan or Dutch oven, combine juices, lemonade and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add water if desired. Serve hot or cold.

Creamy Sweet Potatoes

5 pounds sweet potatoes, peeled and cooked
4 eggs, lightly beaten
1/2 cup orange juice
1/2 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg Dash salt
Marshmallows

In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. Bake at 350 for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes.

Peppery Scalloped Potatoes

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 ½ cups milk
1/2 to 1 teaspoon salt
1/8 teaspoon cayenne pepper
5 cups thinly sliced peeled potatoes
1/4 cup butter or margarine, melted
1/4 cup all-purpose flour

In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 13-in. x 9-in. x 2-in. baking dish; layer with a third of the butter, flour and soup mixture. Repeat layers twice. Bake, uncovered, at 350 for 1 hour and 20 minutes or until the potatoes are tender.

Lincoln Log

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1/2 cup diced red onion
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
1/2 cup chopped walnuts
2 to 3 fresh rosemary or parsley sprigs
Assorted crackers

In a mixing bowl, combine the cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7-in. x 1-1/2-in. log; roll in walnuts. Insert rosemary or parsley sprigs for branches. Serve with crackers

Potato Salad

8 medium red potatoes, cubed
4 to 5 hard-cooked eggs, chopped
1 ½ cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons cider or red wine vinegar
2 teaspoons prepared mustard
1 ½ teaspoons dried minced onion
1 teaspoon celery seed
Salt and pepper to taste

Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. Place in a bowl; add eggs. Combine the remaining ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for 6 hours or overnight.

Fancy Baked Potatoes

4 large baking potatoes
Vegetable oil
2 tablespoons butter or margarine
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (2 ounces) diced pimientos, drained, divided
2 tablespoons snipped fresh or dried chives, divided

Rub potatoes with oil; place in a shallow baking pan. Bake at 400 for 1 hour or until tender. Cool. Cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. In a mixing bowl, combine pulp, butter, sour cream and milk; beat until creamy. Stir in salt, pepper and half of the pimientos and chives. Spoon or pipe filling into shells. Return to baking pan. Bake at 350 for 35-40 minutes or until lightly browned. Sprinkle with remaining pimientos and chives.

Harvest Sweet Potato Soup

1 cup chopped celery
1/2 cup chopped onion
1 tablespoon vegetable oil
3 medium sweet potatoes (about 1 pound), peeled and cubed
3 cups chicken broth
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon salt, optional

In a Dutch oven or soup kettle, sauté celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until tender. Discard the bay leaf. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return all to pan and heat through.

Championship Bean Dip

1 can (16 ounces) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa

In a bowl, combine the first eight ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.

Caesar Hot Artichoke Dip

2/3 cup Caesar-style salad dressing
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup grated Parmesan cheese
2/3 cup shredded Swiss cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup chopped tomatoes
1/4 teaspoon hot pepper sauce

Preheat oven to 350. In a medium mixing bowl, combine Caesar dressing, mayonnaise, sour cream and Parmesan cheese; blend well. Stir in Swiss cheese, artichoke hearts, tomatoes and hot pepper sauce. Pour mixture into an 8x8 inch baking dish. Bake 40 to 45 minutes in the preheated oven. Serve hot.

Thai Cucumber Salad

3/4 cup distilled white vinegar
1/3 cup sugar (superfine preferred)
1/2 tsp. crushed red pepper
1/4 tsp. salt
2 or 3 cucumbers
1/4 cup finely chopped onion
1/4 cup chopped salted roasted peanuts

In a large bowl, combine vinegar, sugar, crushed red pepper, and salt. Stir until sugar is dissolved and set aside. Score the cucumbers with a fork and slice into 1/4" thick, add the cucumbers and onions into the large bowl and refrigerate for 1 to 4 hours, stirring occasionally. Add the chopped peanuts and toss the salad just before serving.

Easy White Mousse

3 bars (6 ounces) white baking chocolate, broken up
1 ½ cups heavy whipping cream, divided
¼ cup powdered sugar
1 tsp. vanilla extract

Microwave baking bars and 1/2 cream in medium, microwave-safe bowl on medium- high (70%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth; cool completely. Beat remaining cream, powdered sugar and vanilla in small mixer bowl until still peaks form (do not over beat). Fold melted baking bar mixture into whipped cream; chill. Spoon into serving bowl or individual dishes.

NOTE: For soft-set mousse, beat cream just until soft peaks form. Layer firm or soft mousse with fresh berry slices.

Cheese Dip

I think this is a diet killer...
1 pound ground beef
1 pound sausage
2 lb. package of Velveeta Cheese
1- 8 oz. package Philadelphia cream cheese
1 - 12 oz. jar of Taco sauce (HOT)

Mix ground beef and sausage in a large frying pan. Drain grease and add the ingredients. Stir in melting cheese on low heat being careful not to burn.

Have several bags of corn chips ready for dipping

Mandarin Chicken Roll-ups

4 skinless, boneless chicken breasts
salt and pepper to taste
4 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 (8 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
2 green onions, chopped
1/2 cup diced red bell pepper
1/2 cup salted cashews, chopped

Spray a skillet with vegetable spray. Salt and pepper chicken. Heat skillet over medium heat. Brown chicken breasts well on both sides, about 4 minutes per side, or until cooked through. Remove from skillet and set aside. Spread tortillas evenly with cream cheese. (this will be the "glue" to hold everything together.) Cut chicken into small pieces and divide between the tortillas, leaving about 1 1/2 inches of tortilla uncovered on one side. Top chicken with Mandarin oranges, pineapple, green onions, bell peppers and cashews. Roll up tightly. Wrap tightly in plastic wrap and refrigerate for about 30 minutes before serving

Caramel Apple Cheesecake

1 can (21 oz.) Apple Fruit Filling, divided
1 - 9" or 10" graham cracker crust
2 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1/4 tsp. vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves plus 2 Tbsp. chopped pecans

Preheat oven to 350. Reserve 3/4 cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over apple filling. Bake 35 minutes or until center is set. Cool to room temperature. Mix reserved apple filling and caramel topping in a small saucepan. Heat, about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serve. Makes 8-12 servings.

Creamy Mushroom-Garlic Chicken

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 oz.) Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk


Heat in Medium skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set aside. Pour off fat. Add soup and milk. Heat to boil. Return chicken to pan. Reduce to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice or noodles

15-Minute Chicken and Rice Dinner

1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Cream of Chicken
1 1/2 cups water
1/4 tsp. each paprika and pepper
1 1/2 cups uncooked instant rice
2 cups fresh or frozen broccoli flowerets

Heat oil In skillet. Add chicken and cook until browned. Remove Chicken.
Add soup, water, paprika and pepper. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 min. or until done.

Peanut Butter Cup Cookie Ice Cream Pie

1 ready made chocolate pie crust
½ cup creamy peanut butter
¼ cup honey
1 cup Keebler Chips Deluxe with Peanut Butter Cups Cookies, chopped
1 quart vanilla ice cream, softened
1 6-oz. Chocolate Fudge Topping
1 container cool whip

Place mixing bowl in freezer. In separate bowl, mix peanut butter and honey. Chop cookies into coarse pieces. Put softened ice cream in bowl from freezer, add peanut butter and honey mixture and chopped cookies. Mix on low with electric mixer until blended. Spoon half of ice cream mixture into crust. Layer with fudge topping. Spoon remaining ice cream mixture into pie crust. Garnish with cool whip. Freeze leftovers.

Chicken Quesadillas & Fiesta Rice

1 lb. skinless, boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cheddar Cheese Soup
1/2 cup Salsa (Medium)
10 flour tortillas (8")
Fiesta Rice

Preheat oven to 425°F. In nonstick skillet over medium-high heat, cook chicken 5 min. or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2" of edge. Moisten edges of tortillas with water. Fold over and seal. Bake 5 min. or until hot. Serve with Fiesta Rice.

Fiesta Rice: In saucepan heat 1 can Campbell's Condensed Chicken Broth, 1/2 cup water and 1/2 cup Salsa to a boil. Stir in 2 cups uncooked minute rice. Cover and remove from heat. Let stand 5 min.

Chicken and Broccoli Alfredo

6 oz. uncooked fettuccine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter or margarine
1 lb. skinless, boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cream of Mushroom
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. freshly ground pepper

Prepare fettuccine according to package directions. Add broccoli for last 4 min. of cooking time. Drain. In skillet over medium-high heat, heat butler. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.

Caramel Oatmeal Chewies

1 3/4 cups quick or old-fashioned oats
1 3/4 cups all-purpose flour, divided
3/4 cup packed brown sugar
½ teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1 cup chopped nuts
1 cup caramel ice cream topping

PREHEAT oven to 350. Grease bottom of 13 x 9-inch baking pan. COMBINE oats, 1 1/2 cups flour, sugar, baking soda and salt in large bowl. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of prepared baking pan.
BAKE for 12to 15 minutes or until golden brown. Sprinkle with morsels and nuts. Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. BAKE for 18 to 22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm.

GREEN CHILE ROLL UPS

8 oz cream cheese softened
1 can green chilies
½ c. chopped green onions
Garlic salt to taste
Tortillas

Mix together. Spread mixture over flour tortilla. Roll up and wrap in plastic wrap and place in fridge until firm (about 1 hour). Unwrap and cut into pieces. Arrange on plate with spiral side facing up. Serve with salsa for dipping.

Wassil

1 12 oz can frozen orange juice
1 12 oz can frozen lemonade
1 large can pineapple
1 tsp butter
1 tsp cloves

Make juice according to can directions, mix all ingredients together and simmer slowly. Can be served hot or cold

Peanut Butter Cup Cake

German Chocolate Cake Mix
3 eggs
16 oz. Sour Cream
18 Reeses Peanut Butter Cups
1/3 C Peanut Butter
4 oz Milk Chocolate

Mix cake mix, eggs and sour cream until well combined. Grease bundt pan. Pour ½ the batter into pan. Layer Reeses cups over batter in two layers of 9. Pour remaining ½ the batter over Reeses cups. Bake at 350 for 40 minutes. Cool 10 minutes. Flip over and remove from pan. Melt peanut butter, drizzle over cake. Melt chocolate, drizzle over cake.

Creamed Cauliflower

1 medium head cauliflower, broken into florets (about 7 cups)
1 ½ teaspoons salt, divided
½ cup dry bread crumbs, divided
1 cup half-and-half cream
1 tablespoon butter or margarine
Minced fresh parsley, optional

Place cauliflower in a saucepan; add 1 in. of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6-7 minutes or until crisp-tender; drain. Grease the bottom and sides of a 2-qt. baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs. Bake, uncovered, at 350 for 25-30 minutes or until cauliflower is tender. Garnish with parsley if desired.

Sweet Potato Cheese Ball

1 package (8 ounces) cream cheese, softened
2 cups cold mashed sweet potatoes
¼ cup finely chopped onion
2 tablespoons finely chopped jalapeno pepper*
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
½ to 1 teaspoon hot pepper sauce
¼ cup chopped pecans Assorted crackers, breadsticks or raw vegetables

In a mixing bowl, beat cream cheese and sweet potatoes until smooth. Add the next seven ingredients; mix well. Cover and refrigerate for 4 hours or until easy to handle. Shape into a ball; cover and refrigerate for 4 hours or until firm. Serve with crackers, breadsticks or vegetables. Yield: about 3 cups.

*Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Cookie Dough Truffles

½ cup butter, softened
¾ cup packed brown sugar
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts
1 ½ pounds semisweet chocolate candy coating

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into one inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1 - 2 hours or until firm. In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, aboutl5 minutes. If desired, re-melt remaining candy coating and drizzle over candies. Store in the refrigerator.

Caesar Dressing

½ Cup Olive Oil
2 ½ tbsp red wine vinegar
2 tbsp grey poupon mustard
½ tsp oregano
1 egg
1 small clove garlic or ½ tsp garlic powder

Blend in a blender

*to double, double everything except the egg

Cancun Cafe Chicken Fajitas

2 lbs chicken
one clove diced garlic
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp seasoning salt
1/2 tsp salt
1 tsp black pepper
one green pepper
one red pepper
one onion

Cut the chicken into strips. Mix in a bowl with all ingredients, except peppers and onion, to marinate for one hour. Sauté’ chicken. When cooked, add sliced peppers and onion. Serve on a tortilla with fresh salsa or pico de gallo

Double Layer Pumpkin Pie

4 ounces cream cheese softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 ½ cups thawed cool whip
1 graham cracker pie crust
1 cup cold milk or half-and-half
2 packages (4-serving size) JELL-O@ Vanilla Flavor Instant Pudding and Pie Filling
1 can (16 oz.) pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

POUR 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.)

STIR in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer: Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired

Tomato Basil Pasta

1 can (10 ¾ oz.) CAMPBELL'S Condensed Broccoli Cheese Soup
¾ cup milk
1 tsp. dried basil leaves, crushed
3 fresh plum tomatoes, coarsely chopped
¼ cup grated parmesan cheese
3 cups hot cooked fettuccine (pasta)

In saucepan mix soup, milk, basil, tomatoes and cheese. Over medium heat, heat to a boil. Cook over low heat 5 minutes, stirring occasionally. Toss with fettuccine.

Creamy Lemon Pie

1 prepared graham cracker crust
3 eggs yolks
1 (14-ounce) can sweetened condensed Milk (NOT evaporated milk)
½ cup lemon juice from concentrate
Few drops yellow food coloring, optional
Whipped topping or whipped cream

Preheat oven to 325. In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring if desired. Pour into crust; bake 30 minutes or until set. Cool. Chill. Spread with whipped topping. Garnish as desired.

Refrigerate leftovers.

Creamy Chocolate Pie

1 prepared graham cracker crust
3 (1-ounce) squares unsweetened or semi-sweet chocolate
1 (14-ounce) can sweetened condensed Milk (NOT evaporated milk)
¼ teaspoon salt
¼ cup hot water
1 teaspoon vanilla extract
1 cup (1/2 pint) whipping cream
Additional whipped cream or whipped topping
Shaved chocolate

In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until very thick and fudgy, 5 to 8 minutes. Add water; cook and stir until thickened and bubbly. Remove from heat; stir in vanilla. Cool 15 minutes. Chill thoroughly, 20 to 30 minutes; stir.
In large mixer bowl, beat 1 cup whipping cream until stiff; fold into cooled chocolate mixture. Pour into crust. Chill 3 hours or until set. Garnish with additional whipped cream and shaved chocolate. Refrigerate leftovers.

Bubble Bread

24 frozen rolls
1 c brown sugar
1 box butterscotch pudding (3.75 oz - not instant)
¼ c sugar
1 tsp cinnamon
½ c nuts (optional)
½ c melted butter

Grease bunt pan. Place rolls in pan. Mix brown sugar and pudding, sprinkle over rolls. Mix sugar and cinnamon, sprinkle over rolls. Spread nuts over rolls. Pour butter over rolls. Place uncovered on countertop overnight. Bake for 30 min @ 350.

Chocolate Zucchini Cake

3/4 cup shortening
2 cups sugar
3 eggs
2 cups shredded zucchini
½ cup cocoa
2 ½ tsp baking powder
1 tsp salt
1 tsp cinnamon
2 tsp vanilla
½ cup milk
2 ½ cups flour
1 ½ tap baking soda

Cream together shortening and sugar; add eggs, vanilla and zucchini, blending well. Add cocoa, baking powder, baking soda, salt, and cinnamon. Combine milk and flour alternately. Place in a greased bundt cake par or an angel food cake pan and bake at 350 for 1 hour. Allow cake to rest in pan 15 minutes before removing.
GLAZE: Combine 2 cups powdered sugar, ¼ cup cocoa, 3 Tbsp+ 1 tsp milk, and 1 tsp vanilla in a small mixing bowl. Drizzle over cold cake.

Roasted Corn and Avocado Dip

1 cup frozen whole kernel corn, thawed
2 teaspoons olive oil
1 ripe avocado, peeled and mashed
1 ripe avocado peeled and chopped
¾ cup seeded, diced tomato
3 tablespoons lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons minced onion
2 small cans jalapeno peppers, seeded and diced
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon ground cumin

Combine corn and oil in a shallow pan. Bake at 400 for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.

Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well. Cover and chill at least 8 hours before serving. Serve with tortilla chips.

Tomato Bacon Pomodoro

1 package frozen ravioli or tortellini (any filling)
½ medium onion, diced
¼ tsp. oregano
1 Tbsp. olive oil
1 clove garlic, minced
5 Tbsp. tomato paste
1 14.5-oz. can diced tomatoes
2/3 cup chicken broth
8 oz. bacon, finely diced
½ Tbsp. parsley
¼ tsp. basil

Prepare frozen pasta as directed. Meanwhile for sauce, place oil and bacon in pan. Heat and cook bacon until brown. Add onion and garlic and cook until soft. Stir in remaining ingredients and simmer for 3 minutes. Salt and pepper to taste. Serve over prepared pasta.

Dessert Pizza

1 Pkg. Sugar Cookie dough
1 8 oz pkg. cream cheese
½ cup sugar
1 tsp. vanilla
Assorted Sliced fruit

Soften cookie dough and roll or push out to cover a round pizza sheet or 9" x 13". Bake according to directions on package. Soften cream cheese and mix well with sugar. Spread on cooled cookie. Arrange sliced fruit (strawberries, kiwi, pineapple. mandarin oranges, blue berries, raspberries etc ...) Chill and serve.

Raspberry Jello Salad

1 small pkg. raspberry jello
1 small pkg. orange jello
3 cups boiling water
2 pkgs. thawed raspberries
1 cup applesauce

Combine ingredients and let thicken.

Topping-1 pint sour cream and 3/4 pkg. small marshmallows.

Combine and let stand at room temperature all day. Beat with mixer and spread over jello: chill before serving.

Campfire Potatoes

5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter or margarine
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth

Place the potatoes and onion on a large piece of heavy-duty foil, dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Hidden Pear Salad

1 can (16 ounces) pears, liquid drained and reserved
1 package (3 ounces) lime flavored gelatin
1 package (3 ounces) cream cheese, softened
¼ teaspoon lemon juice
1 envelope whipped topping mix

In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved, Remove from the heat and cool at room temperature until syrupy. Meanwhile, puree pears in a blender. In a mixing bowl, beat cream cheese and lemon juice until fluffy and smooth, Add pureed pears' and mix well. Prepare whipped topping according to package directions; fold into pear mixture. Fold in cooled gelatin. Place in glass casserole type dish. Chill overnight.

Melon Ice

6 cups cubed watermelon (4 ½ pounds with rind)
1 lemon
½ c sugar

Carefully cut watermelon away from rind, cut into 1-inch, cubes. Finely chop melon, place melon and any juices in a bowl. Juice lemon to measure 3 tablespoons. Add lemon juice and sugar to watermelon; mix well. Freeze fruit until firm, shave ice into serving dishes.

Cook's Tips: If using cantaloupe, substitute cantaloupe melon (approximately 3 pounds with rind) for the watermelon and orange juice for the lemon juice. If using honeydew, substitute honeydew melon (approximately 3 ½ pounds with rind) for the watermelon and lime juice for the lemon juice.

Chicken Salad with VooDoo Dressing

3 cups lettuce mix
2 Tbs.feta cheese
2 Tbs.diced tomatoes
¼ cup tortilla strips
½ cup voodoo dressing
½ cup chicken breast diced

Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad.
Place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Sprinkle the chicken down the center of the salad.

Ingredients: Voodoo Dressing 1/4 cup Dijon mustard
1/4 cup fresh lime juice
1/4 cup chili paste
2 Tbsp crushed red pepper
¾ cup light mayonnaise
1 1/2 cups sesame oil
1 cup rice wine vinegar
1/2 cup soy sauce
1 1/2 cups white sugar
1/4 cup minced garlic
1/3 cup pureed ginger

Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed. Place the salad dressing in a container on the side

Cheesy Garlic Bread

1 medium loaf French bread, unsliced
½ c butter or margarine, softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 c grated parmesan cheese

Preheat oven to 375 cut slices down the length of the bread at 1 inch intervals without cutting all the way through. Rub slices and top of loaf with cut sides of garlic. Mince garlic. Combine butter, garlic, parsley and cheese. Spread butter mixture between bread slices and on top of loaf. Wrap in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.

Fiesta Chili Corn Bread

Corn bread crust:
2 pkgs. (8.5 oz) corn bread muffin mix
2 eggs, lightly beaten
2/3 c milk
1 can (11 oz) Mexican-style corn, drained

Filling:
1 can (15 oz) chili without beans
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
½ c thinly sliced green onions with tops
½ c chopped pitted olives
tomatoes
sour cream optional

Preheat oven to 350. Spray round cake pans with cooking spray. In a bowl combine ingredients for crust and pour in pans, bake 20 minutes. Cool in pan 10 minutes and then turn out to finish cooling. In a saucepan heat chili until hot. Divide chili among crusts, top with cheeses, and additional toppings. Garnish with sour cream if desired.

Oreo Cookie Pops

1 pkg. regular oreos
1-8 oz. pkg. cream cheese, softened
Chocolate Bark
Sprinkles
Sucker Sticks

Process oreos in Food Processor until finely ground. Place in large mixing bowl. Add cream cheese. With a spoon blend the two together real well. (It didn't go well for me when I blended the two in my processor.) Form into balls about the size of large walnuts. Place in wax paper lined pan and put in the fridge to chill. Meanwhile melt the chocolates (I used Wilton milk chocolate and the pink white chocolate) with a little bit of shortening, like 1 to 2 teaspoons to thin it out some. Dip chilled balls in the chocolate. Add sprinkles. Let set and then pick up and poke a sucker stick underneath. Super cute and fun to do with the kids!

Turkey Lettuce Wraps

1/2 cup(s) water
1/2 cup(s) rice, brown, instant
2 teaspoon oil, sesame
1 pound turkey, lean ground, 93 % lean
1 tablespoon ginger, fresh, minced
1 large red pepper finely diced
1 can(8oz) water chestnuts,rinsed and chopped
1/2 cup chicken broth, reduced-sodium
2 tablespoon hoisin sauce
1 teaspoon five-spice powder
1/2 teaspoon salt
2 heads Boston lettuce, leaves separated
1/2 cup fresh herbs, chopped, such as cilantro, basil, mint and/or chives
1 large carrot, shredded
1 teaspoon oil, canola

Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes.

Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.

To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.

Grapefruit and Avocado Salad

Grapefruit and avocado salad

8 cup(s) lettuce, mixed greens, torn
2 grapefruit, peeled and sectioned
1 avocado, pitted, peeled, and sliced
2 tablespoon vinegar, raspberry
2 tablespoon avocado oil, or olive oil
1 tablespoon water
1 teaspoon sugar
1/8 teaspoon salt

On a large serving platter or 6 individual salad plates, arrange the mixed salad greens and/or spinach, grapefruit sections, and avocado slices.

For dressing, in a small bowl, whisk together raspberry vinegar, avocado or olive oil, the water, sugar, and salt. Drizzle over the salad mixture.

Twice Baked Sweet Potatoes

3 medium sweet potatoes that are about the same size.
Wash and scrub the sweet potatoes, do not peel.
Prick each sweet potato with a sharp knife a couple times
Bake in the microwave for 4 mins. Or until soft when lightly pinched. If you have a baked potato setting on your microwave, that works perfect. The potatoes will be very hot, take out of the microwave and let sit to cool.

Mix together
4 oz of cream cheese (and you can use fat free or light)
2/3 c brown sugar.

Cut the sweet potatoes in half, lengthwise and scoop out the pulp without scraping a hole in the bottom. Add it to the cream cheese and brown sugar. Cream it all together until smooth. Place the sweet potato halves in a shallow baking dish and fill each half until it is slightly mounded. Bake at 350 for about 10-15 mins. until they are hot.
You could add chopped pecans on the top if you like nuts.

Mexican Meat Mix

5 lb Roast (I use beef)
3 T Vegetable Shortening
3 Onions (chopped)
1 4oz. can dices green chilies
2 7oz. green chili salsa (I couldn’t find it in the store so I just used about 1 ½ cups of Pace Salsa…it tasted fine!)
¼ tsp garlic powder
4 T Flour
4 tsp Salt
1 tsp ground cumin

Cook Roast. (I put it in the crock pot with Lipton onion soup packet.) Drain meet and save juice. Shred meat, set aside. Melt shortening in large skillet and add onion and chilies. Sauté one minute. Add salsa, garlic powder, flour, salt and cumin. Cook over med-low heat. Stir in juice and meat. Cook 30 minutes until thick.

Then you can make Chimichangas with it or throw it in the freezer. Just put some meat in a tortilla and fry in a pan with a little bit of EVOO. Serve with lettuce, cheese, sour cream, cheese, guac...whatever you want!

Thank you Heather