Chili Powder and Cumin-Rubbed Corn on the Cob
6 ears corn with husks
1 1/2 tablespoons butter, melted
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Lime wedges
Prepare grill. Place corn in cold water, and soak for 20 minutes. Combine butter and next 5 ingredients (through red pepper) in a small bowl; set aside. Pull husks back from corn; scrub silks from corn. Brush butter mixture evenly over corn. Wrap husks around corn. Place on a grill rack, and grill 16 minutes or until done, turning occasionally. Serve with lime wedges.
Yield: 6 servings
Nutritional Information
CALORIES 151(28% from fat); FAT 4.7g (sat 1.7g,mono 1.7g,poly 0.9g); PROTEIN 4.7g; CHOLESTEROL 8mg; CALCIUM 7mg; SODIUM 243mg; FIBER 4.1g; IRON 0.9mg; CARBOHYDRATE 27.6g
Stuffed Tomatoes
2 large tomatoes
4 hard-boiled eggs, finely chopped, or 6 boiled egg whites
1 scallion, minced
2 tbsp. minced fresh parsley
1 tbsp. mayonnaise
Salt and pepper to taste
Pulp of tomato, coarsely chopped
Cut tomato tops off. With a sharp knife cut out the pulp and set aside, leaving a tomato shell with a deep cavity. Turn tomato shells over on a paper towel and let drain for 30 minutes. Combine chopped egg, scallion, parsley, mayonnaise, salt, pepper, and coarsely chopped tomato. Spoon into tomato shells. Serve on a bed of lettuce.Yield: 2 servings
Nutritional Information
Zucchini Oven Chips
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking sprayPreheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately. Yield: 4 servings
Warm Figs with Goat Cheese
24 small fresh black figs, halved lengthwise
3/4 cup crumbled goat cheese (about 3 ounces)
1 1/2 tablespoons balsamic vinegar
Preheat the oven to 350°. Arrange the figs on a baking sheet, cut sides up. Spoon a little goat cheese on each fig half and lightly brush the figs with the vinegar. Bake for about 8 minutes, or until the figs are warmed through. Transfer the figs to a platter and serve immediately. Yield: 4 dozen
White Bean Dip
1 can (15 ounces) white (cannellini) beans, rinsed and drained
8 garlic cloves, roasted
2 tablespoons olive oil
2 tablespoons lemon juice
In a blender or food processor, add the beans, roasted garlic, olive oil and lemon juice. Blend until smooth. Serve on top of thin slices of toasted French bread or pita triangles. This is also excellent placed on top of red (sweet) bell peppers cut into squares.
Yield: 8 servings
Nutritional Information; CALORIES 109; FAT 4g; PROTEIN 5g; CHOLESTEROL 0mg; CALCIUM 53mg; SODIUM 105mg; FIBER 3g; CARBOHYDRATE 15g
Crispy Maple Walnuts
2 cups raw organic walnuts
1 tbsp. sea salt
2 tbsp. maple syrup*
1 tsp. extra virgin olive oil
Filtered water
Sea salt
Sprinkle of cayenne pepper
Soak walnuts in salt and filtered water for at least 7 hours. Rinse off water and drain in colander. Put nuts in a bowl and mix with maple syrup, cayenne, extra virgin olive oil and sea salt. Spread nuts on cookie sheet and put in the oven. Cook at 350 for 10-15 minutes until crispy.*Make sure nuts are fully covered in syrup; you may need to add a drop more.
Showing posts with label Snacks and Sandwiches. Show all posts
Showing posts with label Snacks and Sandwiches. Show all posts
Wednesday, June 18, 2008
Wednesday, May 14, 2008
10 Foods, 40 Recipes ~ Salads & Sandwiches
Mediterranean Tilapia & Rice Salad
Prep time: 10 minutes Cook time: 0 minutes
1 Tbsp olive oil
1 Tbsp vinegar
1 c crumbled leftover cooked tilapia
1 c cold leftover rice pilaf
1 c broccoli florets, cut into small pieces
1/4 c chopped jarred roasted red pepper
2 Tbsp crumbled feta cheese
In a mixing bowl, whisk oil, vinegar, and salt and pepper to taste. Add tilapia, rice, broccoli, red pepper, and cheese. Toss to mix. Makes 2 servings. Per serving: 298 calories, 16 g fat (3 g saturated), 414 mg sodium, 21 g carbs, 3 g fiber, 19 g protein
Tilapia Tacos
Prep time: 10 minutes Cook time: 0 minutes
1 c coarse-crumbled leftover cooked tilapia fillets
1/4 c red onion slivers
1/4 c thinly sliced kale
1/4 c canned diced tomatoes, drained
2 Tbsp crumbled feta cheese
2 tsp olive oil
2 tsp lime juice
1/8 tsp cumin
1/8 tsp red pepper flakes
2 9-inch whole-wheat tortillas, warmed
In a mixing bowl, combine tilapia, onion, kale, tomatoes, feta, oil, lime juice, cumin, pepper flakes, and salt to taste. Toss. Spoon onto tortillas. Fold tortillas in half. Cut each half into two pieces.Makes 2 servings. Per serving: 291 calories, 14 g fat (3 g saturated), 571 mg sodium, 25 g carbs, 4 g fiber, 18 g protein
Indonesian Turkey Salad
Prep time: 10 minutes Cook time: 0 minutes
1 Tbsp peanut butter
1 Tbsp hot water
2 tsp white wine vinegar
1/4 tsp minced garlic
1/4 tsp sugar
1 1/2 c bite-size strips of leftover cooked turkey breast tenders
1/4 c thinly sliced kale leaves
2 thin slices red onion
Pinch of red pepper flakes
In a mixing bowl, whisk peanut butter, water, vinegar, garlic, and sugar until smooth. Add turkey, kale, and onion. Stir to coat. Sprinkle with red pepper flakes.Makes 2 servings.
Per serving: 208 calories, 7 g fat (1 g saturated), 166 mg sodium, 8 g carbs, 1 g fiber, 27 g protein
Carolina Pork BBQ Wrap
Prep time: 5 minutes Cook time: 6 minutes
2 tsp canola oil
3 thick slices red onion
10 thin slices (4 oz) leftover cooked pork tenderloin
1 Tbsp wine vinegar
1/2 tsp sugar
Pinch of red pepper flakes
2 9-inch whole-wheat tortillas, warmed
1. Pre-heat skillet on medium. Add oil and cook for 1 minute. Add onion and salt to taste. Toss. Cover and cook, tossing occasionally, until softened, about 5 minutes. Reduce heat if onions are browning too quickly. 2. Meanwhile, stack pork slices and cut into shreds. Add the pork, vinegar, and sugar to the onion. Season with pepper flakes. Top tortillas evenly with onion-pork mixture. Roll into tubes.Makes 2 servings. Per serving: 254 calories, 10 g fat (1 g saturated), 279 mg sodium, 25 g carbs, 4 g fiber, 15 g protein
Caribe Bean Salad
Prep time: 10 minutes Cook time: 0 minutes
1 Tbsp olive oil
1 1/2 Tbsp lime juice
1/2 tsp chili powder
1 can (15 oz) black beans, rinsed and drained
1 c loose-packed fine-slivered kale leaves
2 Tbsp shredded carrot
2 Tbsp slivered red onion
In a bowl, whisk oil, lime juice, and salt and chili powder to taste. Add beans, kale, carrot, and onion. Stir to coat ingredients with dressing.Makes 2 servings. Per serving: 168 calories, 7 g fat (1 g saturated), 397 mg sodium, 26 g carbs, 8 g fiber, 7 g protein
Turkey Tortilla Panini
Prep time: 10 minutes Cook time: 5 minutes
2 9-inch whole-wheat tortillas, toasted
2 Tbsp crumbled feta cheese
4 oz leftover thin-sliced cooked turkey breast tender
4 thin slices red onion, separated
1/4 c jarred roasted red pepper strips
1/2 c finely sliced kale leaves
1. Lay one tortilla in a dry, heavy skillet or griddle pan. Sprinkle evenly with 1 tablespoon cheese. Layer on turkey, onion, red pepper, kale, remaining 1 tablespoon cheese, and remaining tortilla.2. Place pan or griddle over medium-high heat. Cook, squeezing the sandwich with a panini press or other flat weight (like a heavy frying pan) until tortilla is browned and cheese melts, 2 to 3 minutes per side. Reduce heat slightly if tortilla is browning too quickly. Remove and cut into four wedges.Makes 2 servings. Per serving: 231 calories, 6 g fat (2 g saturated), 478 mg sodium, 26 g carbs, 4 g fiber, 17 g protein
Prep time: 10 minutes Cook time: 0 minutes
1 Tbsp olive oil
1 Tbsp vinegar
1 c crumbled leftover cooked tilapia
1 c cold leftover rice pilaf
1 c broccoli florets, cut into small pieces
1/4 c chopped jarred roasted red pepper
2 Tbsp crumbled feta cheese
In a mixing bowl, whisk oil, vinegar, and salt and pepper to taste. Add tilapia, rice, broccoli, red pepper, and cheese. Toss to mix. Makes 2 servings. Per serving: 298 calories, 16 g fat (3 g saturated), 414 mg sodium, 21 g carbs, 3 g fiber, 19 g protein
Tilapia Tacos
Prep time: 10 minutes Cook time: 0 minutes
1 c coarse-crumbled leftover cooked tilapia fillets
1/4 c red onion slivers
1/4 c thinly sliced kale
1/4 c canned diced tomatoes, drained
2 Tbsp crumbled feta cheese
2 tsp olive oil
2 tsp lime juice
1/8 tsp cumin
1/8 tsp red pepper flakes
2 9-inch whole-wheat tortillas, warmed
In a mixing bowl, combine tilapia, onion, kale, tomatoes, feta, oil, lime juice, cumin, pepper flakes, and salt to taste. Toss. Spoon onto tortillas. Fold tortillas in half. Cut each half into two pieces.Makes 2 servings. Per serving: 291 calories, 14 g fat (3 g saturated), 571 mg sodium, 25 g carbs, 4 g fiber, 18 g protein
Indonesian Turkey Salad
Prep time: 10 minutes Cook time: 0 minutes
1 Tbsp peanut butter
1 Tbsp hot water
2 tsp white wine vinegar
1/4 tsp minced garlic
1/4 tsp sugar
1 1/2 c bite-size strips of leftover cooked turkey breast tenders
1/4 c thinly sliced kale leaves
2 thin slices red onion
Pinch of red pepper flakes
In a mixing bowl, whisk peanut butter, water, vinegar, garlic, and sugar until smooth. Add turkey, kale, and onion. Stir to coat. Sprinkle with red pepper flakes.Makes 2 servings.
Per serving: 208 calories, 7 g fat (1 g saturated), 166 mg sodium, 8 g carbs, 1 g fiber, 27 g protein
Carolina Pork BBQ Wrap
Prep time: 5 minutes Cook time: 6 minutes
2 tsp canola oil
3 thick slices red onion
10 thin slices (4 oz) leftover cooked pork tenderloin
1 Tbsp wine vinegar
1/2 tsp sugar
Pinch of red pepper flakes
2 9-inch whole-wheat tortillas, warmed
1. Pre-heat skillet on medium. Add oil and cook for 1 minute. Add onion and salt to taste. Toss. Cover and cook, tossing occasionally, until softened, about 5 minutes. Reduce heat if onions are browning too quickly. 2. Meanwhile, stack pork slices and cut into shreds. Add the pork, vinegar, and sugar to the onion. Season with pepper flakes. Top tortillas evenly with onion-pork mixture. Roll into tubes.Makes 2 servings. Per serving: 254 calories, 10 g fat (1 g saturated), 279 mg sodium, 25 g carbs, 4 g fiber, 15 g protein
Caribe Bean Salad
Prep time: 10 minutes Cook time: 0 minutes
1 Tbsp olive oil
1 1/2 Tbsp lime juice
1/2 tsp chili powder
1 can (15 oz) black beans, rinsed and drained
1 c loose-packed fine-slivered kale leaves
2 Tbsp shredded carrot
2 Tbsp slivered red onion
In a bowl, whisk oil, lime juice, and salt and chili powder to taste. Add beans, kale, carrot, and onion. Stir to coat ingredients with dressing.Makes 2 servings. Per serving: 168 calories, 7 g fat (1 g saturated), 397 mg sodium, 26 g carbs, 8 g fiber, 7 g protein
Turkey Tortilla Panini
Prep time: 10 minutes Cook time: 5 minutes
2 9-inch whole-wheat tortillas, toasted
2 Tbsp crumbled feta cheese
4 oz leftover thin-sliced cooked turkey breast tender
4 thin slices red onion, separated
1/4 c jarred roasted red pepper strips
1/2 c finely sliced kale leaves
1. Lay one tortilla in a dry, heavy skillet or griddle pan. Sprinkle evenly with 1 tablespoon cheese. Layer on turkey, onion, red pepper, kale, remaining 1 tablespoon cheese, and remaining tortilla.2. Place pan or griddle over medium-high heat. Cook, squeezing the sandwich with a panini press or other flat weight (like a heavy frying pan) until tortilla is browned and cheese melts, 2 to 3 minutes per side. Reduce heat slightly if tortilla is browning too quickly. Remove and cut into four wedges.Makes 2 servings. Per serving: 231 calories, 6 g fat (2 g saturated), 478 mg sodium, 26 g carbs, 4 g fiber, 17 g protein
Saturday, August 18, 2007
Lunch ideas
Baked Fruit and Cheese Sandwich
Mindy Butler
“The first time I had this was at a strange little Diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite! I have one every other day! (great for breakfast too)”
1 fruit (apple or pear)
Cheese (your preference- I like cheddar with apples and Munster with pears)
Bread (croissants if you want to spoil yourself- I like whole grain)
Slice the fruit in half and then into flat slices, core last. Place a layer of fruit on the bread and then layer on cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!
Quick and easy Tuna Casserole
Marci Tullis
“great for kids…”
One box mac and cheese
One can tuna fish in water
One can corn
One can cream of mushroom soup
Cook mac and cheese as normal add other ingredients, put into casserole dish sprinkle cheese on top throw into microwave for 4 Min's. Serve with sliced apples, yogurt and carrot sticks.
Spam Cup
Sheree Baird
1 can spam(smashed)
½ red onion- medium- chopped fine
½ jar relish 912 oz)
2 large scoops of mayo (not miracle whip)
Eat with crackers or on a sandwich
Ham and Cheese Quesadillas
Marci Tullis
“great for kids…”
Place cheese slices on a tortilla
Place ham lunch meat or thinly sliced picnic ham on top of cheese
Place another tortilla on top.
Cook on med high heat in a frying pan until tortilla is brown. Flip over and cook the other side. Cut into wedges and serve with mild salsa and sour cream on top of each wedge. Serve with rice and beans and a green salad.
Mindy Butler
“The first time I had this was at a strange little Diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite! I have one every other day! (great for breakfast too)”
1 fruit (apple or pear)
Cheese (your preference- I like cheddar with apples and Munster with pears)
Bread (croissants if you want to spoil yourself- I like whole grain)
Slice the fruit in half and then into flat slices, core last. Place a layer of fruit on the bread and then layer on cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!
Quick and easy Tuna Casserole
Marci Tullis
“great for kids…”
One box mac and cheese
One can tuna fish in water
One can corn
One can cream of mushroom soup
Cook mac and cheese as normal add other ingredients, put into casserole dish sprinkle cheese on top throw into microwave for 4 Min's. Serve with sliced apples, yogurt and carrot sticks.
Spam Cup
Sheree Baird
1 can spam(smashed)
½ red onion- medium- chopped fine
½ jar relish 912 oz)
2 large scoops of mayo (not miracle whip)
Eat with crackers or on a sandwich
Ham and Cheese Quesadillas
Marci Tullis
“great for kids…”
Place cheese slices on a tortilla
Place ham lunch meat or thinly sliced picnic ham on top of cheese
Place another tortilla on top.
Cook on med high heat in a frying pan until tortilla is brown. Flip over and cook the other side. Cut into wedges and serve with mild salsa and sour cream on top of each wedge. Serve with rice and beans and a green salad.
Sunday, January 28, 2007
Appetizers Snacks and Sandwiches
Appetizers Snacks and Sandwiches
Party Pesto Wheels
Melissa Monson
1 tube (8 oz.) refrigerated crescent rolls
1/3 c prepared pesto sauce
1/4 c roasted sweet red peppers, chopped
1/4 c grated Parmesan cheese
1 c pizza sauce, warmed
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and Parmesan cheese. Roll each jelly-roll style, starting with a short side. With a sharp knife or piece of thread, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets.
Bake @ 400 for 8-10 min. or until golden brown. Serve warm with pizza sauce.
Bacon-Stuffed Mushrooms
Melissa Monson
1 (8 oz.) pkg. cream cheese, softened
1/2 c real bacon bits
1 Tbsp. chopped green onion
1/4 tsp. garlic powder1 lb. whole fresh mushrooms, stems removed
In a small bowl, beat cream cheese until smooth. Stir in the bacon, onions and garlic powder. Spoon into mushroom caps. Place on an ungreased broiler pan. Broil 4-6 in. from the heat for 4-6 min. or until heated through. Serve warm. Yields: abt. 2 dozen.
Pita Chips With Hummus
Mindy Butler
2 whole wheat pita bread rounds
2 teaspoons ground cumin
1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved2 tablespoons
fresh lemon juice
1 tablespoon extra-virgin olive oil1 small garlic clove, peeled
Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.
Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in re-sealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.
Light and Creamy Guacamole
Mindy Butler
Plain nonfat yogurt adds texture while adding a nice tang. To thicken the yogurt properly, it needs to be drained, so begin preparing the guacamole at least two hours ahead.
1 1/2 cups plain nonfat yogurt
1 large ripe avocado, peeled, pitted, diced
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
Fresh cilantro sprigs
Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid. Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl. It can be prepared 6 hours ahead. Cover and refrigerate. Place guacamole in center of platter. Garnish with cilantro sprigs. Makes 1 3/4 Cups.
Fruit Pizza
Melissa Monson
Crust:2 c flour
2 cubes butter
4 Tbsp. powdered sugar
Cut margarine in flour and sugar. Spread on cookie sheet.
Bake @ 350 until golden. After cooling, spread filling.
Filling:8 oz cream cheese
1 c powdered sugar
1 small container Cool Whip
Top with fruit of your choice: bananas, mandarin oranges, apples, strawberries, raspberries, etc.
Cheddar Cheese Ball
Melissa Monson
1 c. finely shredded cheddar cheese
1 3-oz. pkg. cream cheese
1 Tbsp. diced pimento or 1/4 c. crumbled blue cheese
2 Tbsp. butter
1 Tbsp. milk
1 tsp. worcestershire sauce
1 Tbsp. finely chopped green onion
1/3 to 1/2 c. snipped parsley or finely chopped walnuts or pecans
Mix together and roll into a ball roll in chopped nuts or crushed crackers and wrap in plastic wrap and refrigerate until use.
Serve with crackers.
Tumeric Couscous with pine nuts and grapes
Mindy Butler
This side dish is inspired by Middle-Eastern and Asian cuisines
2 green-tea bags
½ tb salt
1 tsp turmeric powder
1 ½ c couscous
3 garlic cloves minced
1/3 c olive oil
1 c halved grapes
1 sm cucumber peeled diced
¾ c pine nuts toasted
¼ c shredded fresh basil
In a medium saucepan, bring two cups of water to a boil. Add tea bags. Remove from heat and steep tea for 2 minutes. Remove and discard tea bags. Add salt, turmeric, and couscous to pan. Stir and cover. Simmer over very low heat for 5 minutes or until the liquid is absorbed. Remove from heat and let stand for 2 to 3 minutes. Add lemon juice, garlic, and oil; fluff with a fork. Let it cool a bit. Stir in grapes and cucumber. Garnish with pine nuts and basil.
Seasoned Rice
Liz Fielding
Great with chicken!
Saute:
1 stalk celery (chopped)
1 small onion (chopped)
1/3 c. butter
Add:
1 1/2 c. uncooked rice
1 T. parsley
2 chicken boullion cubes
2 c. hot water
1/2 tsp. thyme
dash pepper
Stir together. Bake covered in a 9x13 pan for 45 min. to 1 hr at 350 degrees.
Moroccan Garbanzo Bean and Feta Pitas
Mindy Butler
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander or chopped cilantro, cinnamon, and cayenne pepper.
1/2 cup olive oil
4 teaspoons Moroccan spice blend
1 15-oz can garbanzo beans(chickpeas) drained
1/2 cup chopped red onion
1 1/2 cups coarsely chopped seeded tomatoes
1 cup coarsely crumbled feta cheese
1 1/2 cups coarsely chopped & peeled cucumbers
1/3 cup white wine vinegar1/3 cup chopped fresh Italian parsley
Plain yogurt
4 whole pita bread rounds, halved crosswiseWhisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Then season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately. Makes 4 servings.
Serve with: Romaine salad and bowls of mixed green and black olives.
Baked Apple or Pear Grilled Cheese Sandwich
Mindy Butler
“The first time I had this was at a strange little diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite!”
1 fruit (apple or pear)
Cheese to preference (apples taste great with sharp cheddar, pears with mozzerella or a mild cheddar, but try munster too)
Whole grain Bread (croissants if you want to spoil yourself)
Slice the apple not into wedges, but in half and then into slices like the half were a loaf of bread, core last by simply slicing out the core when the slice is laid on its side.
Place a layer of fruit on the bread and then layer on some cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!
Party Pesto Wheels
Melissa Monson
1 tube (8 oz.) refrigerated crescent rolls
1/3 c prepared pesto sauce
1/4 c roasted sweet red peppers, chopped
1/4 c grated Parmesan cheese
1 c pizza sauce, warmed
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and Parmesan cheese. Roll each jelly-roll style, starting with a short side. With a sharp knife or piece of thread, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets.
Bake @ 400 for 8-10 min. or until golden brown. Serve warm with pizza sauce.
Bacon-Stuffed Mushrooms
Melissa Monson
1 (8 oz.) pkg. cream cheese, softened
1/2 c real bacon bits
1 Tbsp. chopped green onion
1/4 tsp. garlic powder1 lb. whole fresh mushrooms, stems removed
In a small bowl, beat cream cheese until smooth. Stir in the bacon, onions and garlic powder. Spoon into mushroom caps. Place on an ungreased broiler pan. Broil 4-6 in. from the heat for 4-6 min. or until heated through. Serve warm. Yields: abt. 2 dozen.
Pita Chips With Hummus
Mindy Butler
2 whole wheat pita bread rounds
2 teaspoons ground cumin
1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved2 tablespoons
fresh lemon juice
1 tablespoon extra-virgin olive oil1 small garlic clove, peeled
Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.
Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in re-sealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.
Light and Creamy Guacamole
Mindy Butler
Plain nonfat yogurt adds texture while adding a nice tang. To thicken the yogurt properly, it needs to be drained, so begin preparing the guacamole at least two hours ahead.
1 1/2 cups plain nonfat yogurt
1 large ripe avocado, peeled, pitted, diced
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
Fresh cilantro sprigs
Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid. Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl. It can be prepared 6 hours ahead. Cover and refrigerate. Place guacamole in center of platter. Garnish with cilantro sprigs. Makes 1 3/4 Cups.
Fruit Pizza
Melissa Monson
Crust:2 c flour
2 cubes butter
4 Tbsp. powdered sugar
Cut margarine in flour and sugar. Spread on cookie sheet.
Bake @ 350 until golden. After cooling, spread filling.
Filling:8 oz cream cheese
1 c powdered sugar
1 small container Cool Whip
Top with fruit of your choice: bananas, mandarin oranges, apples, strawberries, raspberries, etc.
Cheddar Cheese Ball
Melissa Monson
1 c. finely shredded cheddar cheese
1 3-oz. pkg. cream cheese
1 Tbsp. diced pimento or 1/4 c. crumbled blue cheese
2 Tbsp. butter
1 Tbsp. milk
1 tsp. worcestershire sauce
1 Tbsp. finely chopped green onion
1/3 to 1/2 c. snipped parsley or finely chopped walnuts or pecans
Mix together and roll into a ball roll in chopped nuts or crushed crackers and wrap in plastic wrap and refrigerate until use.
Serve with crackers.
Tumeric Couscous with pine nuts and grapes
Mindy Butler
This side dish is inspired by Middle-Eastern and Asian cuisines
2 green-tea bags
½ tb salt
1 tsp turmeric powder
1 ½ c couscous
3 garlic cloves minced
1/3 c olive oil
1 c halved grapes
1 sm cucumber peeled diced
¾ c pine nuts toasted
¼ c shredded fresh basil
In a medium saucepan, bring two cups of water to a boil. Add tea bags. Remove from heat and steep tea for 2 minutes. Remove and discard tea bags. Add salt, turmeric, and couscous to pan. Stir and cover. Simmer over very low heat for 5 minutes or until the liquid is absorbed. Remove from heat and let stand for 2 to 3 minutes. Add lemon juice, garlic, and oil; fluff with a fork. Let it cool a bit. Stir in grapes and cucumber. Garnish with pine nuts and basil.
Seasoned Rice
Liz Fielding
Great with chicken!
Saute:
1 stalk celery (chopped)
1 small onion (chopped)
1/3 c. butter
Add:
1 1/2 c. uncooked rice
1 T. parsley
2 chicken boullion cubes
2 c. hot water
1/2 tsp. thyme
dash pepper
Stir together. Bake covered in a 9x13 pan for 45 min. to 1 hr at 350 degrees.
Moroccan Garbanzo Bean and Feta Pitas
Mindy Butler
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander or chopped cilantro, cinnamon, and cayenne pepper.
1/2 cup olive oil
4 teaspoons Moroccan spice blend
1 15-oz can garbanzo beans(chickpeas) drained
1/2 cup chopped red onion
1 1/2 cups coarsely chopped seeded tomatoes
1 cup coarsely crumbled feta cheese
1 1/2 cups coarsely chopped & peeled cucumbers
1/3 cup white wine vinegar1/3 cup chopped fresh Italian parsley
Plain yogurt
4 whole pita bread rounds, halved crosswiseWhisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Then season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately. Makes 4 servings.
Serve with: Romaine salad and bowls of mixed green and black olives.
Baked Apple or Pear Grilled Cheese Sandwich
Mindy Butler
“The first time I had this was at a strange little diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite!”
1 fruit (apple or pear)
Cheese to preference (apples taste great with sharp cheddar, pears with mozzerella or a mild cheddar, but try munster too)
Whole grain Bread (croissants if you want to spoil yourself)
Slice the apple not into wedges, but in half and then into slices like the half were a loaf of bread, core last by simply slicing out the core when the slice is laid on its side.
Place a layer of fruit on the bread and then layer on some cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!
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