1 c low-free mayonnaise
1 c grated sharp cheddar cheese, low fat
1 large bunch asparagus, cut, microwaved until just tender, and cooled
1 T Parmesan cheese, grated
Place the mayonnaise, cheddar cheese and asparagus in a food processor. Blend until smooth.
Pour mix into a glass pie plate and bake 375 degree for 30 minutes. Remove from the oven, sprinkle the top with the Parmesan cheese. When the bubbling stops, serve with crackers and a butter knife for spreading.
Monday, February 26, 2007
Wednesday, February 14, 2007
Garlic Butter
Prepare a few heads of garlic at a time. It stores very well in the fridge. You can spread it on bread as is but it is also great for cooking, marinades and anywhere you might want a milder garlic flavor.
In the center of a square of aluminum foil place whole garlic pods, in tack (unpeeled). Spray well with nonstick cooking spray (I like the butter flavored but olive oil works too.)
Wrap and seal and bake at 350 for about 20 minutes. The garlic should "smoosh" easily when it is done. Let it cool until you can handle it then squeeze the cloves and collect the soft inside garlic. Can be added to butter, margerine, spray "butter", added to soups, etc.
In the center of a square of aluminum foil place whole garlic pods, in tack (unpeeled). Spray well with nonstick cooking spray (I like the butter flavored but olive oil works too.)
Wrap and seal and bake at 350 for about 20 minutes. The garlic should "smoosh" easily when it is done. Let it cool until you can handle it then squeeze the cloves and collect the soft inside garlic. Can be added to butter, margerine, spray "butter", added to soups, etc.
Tuesday, February 13, 2007
Tex-Mex Enchiladas
8 corn tortillas
can of Wolf Brand Turkey Chili no beans
can of enchilada sauce
1/2 onion, diced
1/2 red pepper, diced
2 c fresh spinach, chopped (you could use frozen thawed and moisture removed)
1/2 c carrot, shredded
olive oil, 2 t
1/2 c each Cheese, cheddar, extra sharp cheddar, mozzarella
Spray the pan with nonstick spray. Add olive oil and cook all the veggies except spinach until tender. Add spinach and cook until wilted. Add 1/2 turkey chili and take off the fire.
Spray rectangle casserole type dish. Mix all the shredded cheeses together (save a bit to sprinkle across the finished enchiladas). Take one tortilla and put 1/8 of the cheese in then top with 1/8 of the chili mixture. Roll up and put seam down in the pan. Make the remaining tortillas.
Mix the rest of the chili with the can of the enchilada sauce then pour over the enchiladas and make sure to cover everything. Cover with foil and cook for 30 minutes at 350 degrees.
Serve with fat free sour cream and Mexican brown rice (cook 1 cup rice with 1 can of Rotel style tomatoes and 1 can water).
can of Wolf Brand Turkey Chili no beans
can of enchilada sauce
1/2 onion, diced
1/2 red pepper, diced
2 c fresh spinach, chopped (you could use frozen thawed and moisture removed)
1/2 c carrot, shredded
olive oil, 2 t
1/2 c each Cheese, cheddar, extra sharp cheddar, mozzarella
Spray the pan with nonstick spray. Add olive oil and cook all the veggies except spinach until tender. Add spinach and cook until wilted. Add 1/2 turkey chili and take off the fire.
Spray rectangle casserole type dish. Mix all the shredded cheeses together (save a bit to sprinkle across the finished enchiladas). Take one tortilla and put 1/8 of the cheese in then top with 1/8 of the chili mixture. Roll up and put seam down in the pan. Make the remaining tortillas.
Mix the rest of the chili with the can of the enchilada sauce then pour over the enchiladas and make sure to cover everything. Cover with foil and cook for 30 minutes at 350 degrees.
Serve with fat free sour cream and Mexican brown rice (cook 1 cup rice with 1 can of Rotel style tomatoes and 1 can water).
Monday, February 12, 2007
Healthy Version Buffalo "Wing" Nuggets
Shake and Bake, Extra Crispy Style
Chicken, skinless, boneless, and cut into bite size nuggets
Red Hot or any Cajun hot sauce (Not Tabasco - it isn't vinegary enough)
I can't Believe it's not Butter, SPRAY
Fat Free Blue Cheese Dressing
Blue Cheese crumbles, the light version
Cover the chicken with the hot sauce and marinate. Overnight is hotter than an hour would be. Drain well and pat dry on paper towels. Follow shake and Bake instructions pressing the crumbs in also. Place in fridge for an hour to allow to set.
Cook in the oven according to the instructions but half way through turn the chicken over. Cook until firm.
Sauce: Mix equal parts of butter with hot sauce. You may want to adjust according to your heat/tang sensitivity. You can either cover the chicken in the sauce or serve for dipping on the side along with the blue cheese.
Add 1 tablespoon of the blue cheese crumbles to the dressing to give it more of the blue cheese flavor.
Chicken, skinless, boneless, and cut into bite size nuggets
Red Hot or any Cajun hot sauce (Not Tabasco - it isn't vinegary enough)
I can't Believe it's not Butter, SPRAY
Fat Free Blue Cheese Dressing
Blue Cheese crumbles, the light version
Cover the chicken with the hot sauce and marinate. Overnight is hotter than an hour would be. Drain well and pat dry on paper towels. Follow shake and Bake instructions pressing the crumbs in also. Place in fridge for an hour to allow to set.
Cook in the oven according to the instructions but half way through turn the chicken over. Cook until firm.
Sauce: Mix equal parts of butter with hot sauce. You may want to adjust according to your heat/tang sensitivity. You can either cover the chicken in the sauce or serve for dipping on the side along with the blue cheese.
Add 1 tablespoon of the blue cheese crumbles to the dressing to give it more of the blue cheese flavor.
Friday, February 02, 2007
Low-cal Homemade Blue Cheese Dressing
1/2 c low-fat mayonnaise
3/4 c low-fat blue cheese (I've only seen it in the already crumbled form)
1/2 c fat free sour cream
1/4 c fat free cream cheese
Garlic, minced very fine
Black Pepper
In a food processor add the cream cheese, sour cream and mayo and garlic and 1/4 c of the blue cheese. Process. Pour into a bowl and fold in the rest of the cheese and add pepper. Refrigerate until served.
3/4 c low-fat blue cheese (I've only seen it in the already crumbled form)
1/2 c fat free sour cream
1/4 c fat free cream cheese
Garlic, minced very fine
Black Pepper
In a food processor add the cream cheese, sour cream and mayo and garlic and 1/4 c of the blue cheese. Process. Pour into a bowl and fold in the rest of the cheese and add pepper. Refrigerate until served.