RECIPES -
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RECIPES
Green Salad with Spicy Vinegar
Salad
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Ingredients
1 to 2 cups of lettuces and field greens per serving;
½ tablespoon peppercorns
1 teaspoon celery seeds, 1 teaspoon mustard seeds;
½ tablespoon chopped fresh ginger 1 cinnamon stick
2 jalapeno peppers; 2 cloves garlic; 2 cups white wine
vinegar 2 tablespoons superfine sugarPreparation
Combine 2 or more lettuces and field greens in a bowl.
Combine all other ingredients in blender. Drizzle over
salad just before serving.
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BBQ Burgers |
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Ingredients
1 pound lean ground beef 4 slices sharp cheddar cheese
(optional) 1/2 cup barbeque sauce 1 small White
or Yellow Onion, slices and separated into rings
pickle slicesPreparation If using cheese,
place cheese on hot patty and allow cheese to melt while
patty is still on the grill. Spread barbecue sauce on
each side of bun. Add onion rings and pickle slices.
Top with lettuce and tomato, if desired.
Cook Time: 15 min.
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| Frozen "Yogurt-ananas" |
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| Kids can
easily crush the cereal by placing it in a plastic food-storage
bag or between sheets of waxed paper and crushing it
with a rolling pin.
Ingredients: 1 cup Golden Grahams® cereal
1 (6-ounce) container low fat yogurt (any flavor)
4 wooden sticks with rounded ends 2 large bananas,
peeled and cut crosswise in half
Chill Time: 2 hours
Preparation: 1. Finely crush cereal. Cover
cookie sheet with waxed paper. Place yogurt in shallow
bowl. 2. Carefully insert wooden stick into cut end
of each banana half. Roll each banana half in yogurt,
then sprinkle with cereal. Place on cookie sheet.
3. Freeze about 2 hours or until firm. Cover tightly
and keep frozen.
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California-style
Quesadilla (Low Fat) |
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Prep Time: 30 minutesIngredients: 1
½ cups diced, peeled Papaya; ¼ cup chopped, fresh Cilantro;
2 Tbsp. diced Red Onion 2 Tbsp. Fresh Lime Juice;
1 cup (4 oz) crumbled Goat Cheese; ¼ cup bottled, roasted
Bell Pepper ½ cup nonfat Cream Cheese softened; 1
tsp. minced seeded Jalapenos; 6 Fat Free Flour Tortillas
Vegetable Cooking Spray
Preparation:
Combine the first four ingredients in a bowl; stir
well. Cover and chill. Combine the goat cheese, chopped
bell peppers, cream cheese, and jalapenos in a bowl,
and stir well. Spread about 2 tbsp of the cheese mixture
over each tortilla, and fold in half. Cook quesadilla
in a large non-stick skillet with cooking spray over
medium heat. Arrange 2 quesadilla halves and 1/4 cup
papaya mix on each of 6 plates. Garnish with cilantro
sprigs if desired.
6 servings
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| Chef's
Potato Salad |
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Preparation:
Ready in 30 minutes or less. Prep Time: 15 minutes.
Cook Time: 7 minutes. 1. Place potatoes in microwave
safe bowl. Cover with plastic wrap, venting one corner.
Microwave on high about 7 to 8 minutes, just until tender.
Toss potatoes gently with ¼ cup of the dressing; set
aside. 2. Place lettuce on four serving plates, dividing
equally. Arrange potatoes and remaining ingredients
on the plates, dividing equally. 3. In small bowl
whisk remaining ½ cup dressing with sour cream until
thoroughly blended and smooth; serve in individual ramekins,
or pass separately.Serving Suggestions:
Tip: Microwave ovens vary; cooking times may need adjustment.
Ingredients: 1 ¼ pounds round red potatoes
(about 4 medium), cut into ¼-inch slices ¾ cup prepared
oil and vinegar dressing, divided; 8 cups lightly packed
bite-size leaf lettuce pieces 2 medium tomatoes,
cut into wedges; 1 small cucumber, sliced; 1 small red
onion, finely chopped 8 ounces thinly sliced deli
turkey and/or ham (8 slices); 4 ounces sharp cheddar
cheese, cut into sticks ¼ cup light sour cream
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Peach Bellinis |
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Ingredients:
2 ripe California peaches 3 cups chilled sparkling
winePreparation: 1. Puree peaches in blender;
chill. 2. For each drink: combine 2 ounces peach
puree with 4 ounces sparkling wine. Pour into chilled
champagne flutes.
Serving Suggestions: Alcohol-free
sparkling wine can be substituted.
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Prep Time: 5 minutes Cook
Time: 20 minutes
Ingredients: 2 pounds Salmon
Fillet; 2 tablespoons olive oil; 1 each lemon, sliced;
1 each small white onion, sliced; 1 teaspoon coarsely
ground pepper; 1/4 cup dry white wine, optional;
as needed heavy-duty aluminum foil
Preparation: Heat charcoal
30 minutes or gas grill 10 minutes with lid closed.
Rinse salmon in cold water and pat dry. Rub olive oil
over outside of fillet. Place salmon, skin side down,
on a piece of aluminum foil large enough to wrap fish
completely. Arrange lemon and onion slices over fillet
and sprinkle with pepper and wine. Grill wrapped fish
over Medium coals on an open grill 10 minutes. Turn
and cook for 10 minutes longer. Remove salmon from grill,
unwrap, and divide into four portions. Arrange grilled
artichoke quarters and tomato wedges around fish portions.
Drizzle lemon-red pepper oil over salmon and vegetables.
Serve.
Note: Salmon fillet may also
be wrapped in foil, placed on a baking sheet and baked
in a 375 degrees F oven 20 minutes.
Serving Suggestions: Serve
Salmon with Grilled Artichokes and Ripe, Hot-House Tomato
Wedges Drizzled with Lemon-Red Pepper Oil and Crusty
Baguette Bread.
Serves 4
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RECIPES -
Current > More...
1 |
2 |
3 |
4 | 5 |
6 |
7 |
8
USE YOUR BROWSER'S PRINT COMMAND TO GET A HARD COPY
OF THESE RECIPES
|
|
|