December 18th, 2007 by alice
Tags: Bbq, Chicken, Pitza
INGREDIENTS
- 4incheswhole wheat pita bread
- 2tablespoonsbarbecue sauce
- 2ounces shreddedlow-fat cheddar cheese
- 2slicespurple onion
- 1chicken breast
- 1/2teaspoongarlic powder
- 1/8teaspoondried thymeor rosemary
DIRECTIONS
- Split pita so the inside is face up. Spray with cooking spray and sprinkle with garlic powder and some thyme or rosemary (just a dash).
- Toast pita in 400 degree oven for about 2 minutes. You want to “prebake” your “crust” so it’s not soggy.
- Spread 1/2 Tbsp BBQ sauce on each side of pita.
- Chop up chicken breast and toss in 1Tbsp BBQ sauce.
- Top with chicken. Top with purple onion. Top each half w/1oz. RF cheese.
- Bake at 400 until cheese is melted.
- LAWL count: 1Starch, 1 protein,1 Dairy, 2 Condiments.
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December 18th, 2007 by alice
Tags: Con, Dip, Queso, Sausage
INGREDIENTS
- 1lblean ground beef
- 1lbhot Italian sausage
- 1largeonion
- 1 (10 ounce)canmushroom soup
- 1 (19 ounce)candiced tomatoes with seasonings(regular diced would work)
- 2lbsVelveeta cheese
- 5jalapeno peppers(chopped small)
- 2cupshot salsa
- tortilla chips(for dipping)
DIRECTIONS
- Brown ground beef, sausage meat and onion.
- Drain fat.
- Add the rest of the ingredients (except the tortilla chips).
- Simmer until the cheese melts.
- Serve warm with tortilla chips.
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December 18th, 2007 by alice
Tags: Breakfast, Easy, Souffle
INGREDIENTS
- 8sliceswhole wheat bread, cut in cubes
- 6eggs
- 3cupsmilk
- 1lbcheese, grated
- 3/4teaspoondry mustard
- 1lbcooked sausage
- 1teaspoonsalt
- 1teaspoonpepper
DIRECTIONS
- Layer bread cubes in a greased 9X13 pan, followed by a mixture of cheese, beaten eggs, milk, sausage, and seasonings.
- Set overnight in refrigerator.
- Start in a cool oven.
- Bake at 350* for 45 minutes.
- Serve Immediately.
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December 18th, 2007 by alice
Tags: Pastry, Turnovers
INGREDIENTS
- 1/2cupflour
- 5tablespoonsshortening
- 1/2teaspoonsalt
- 3tablespoonsice water
- 1 (21 ounce)canpie filling
DIRECTIONS
- Preheat oven to 350*.
- Sift and measure flour.
- Add Salt.
- Cut in shortening until it resembles small peas.
- Drizzle water into mixture & toss with a fork until it sticks together.
- Shape pastry into a ball with your hands.
- Don’t over handle.
- Flour your rolling pin and lightly dust your board.
- Roll dough from the center until it forms a circle.
- Cut circle in to quarters.
- Put filling on a 1/2 of triangle.
- Add dabs of butter.
- Moisten cut edge and 1/2 of round edge.
- Fold over & tuck filling away from edge.
- Pinch edges together.
- Slash top to let steam out.
- Brush top with milk & sprinkle with sugar.
- Bake on bottom rack of oven for 20 minutes.
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December 18th, 2007 by alice
Tags: Fried, Rice
INGREDIENTS
- 12shrimp, shelled and deveined
- 8ouncesham, diced
- 1/2cupmaui onions, chopped
- fresh ginger, minced(to taste)
- 1/2cuppeas
- 3eggs, beaten
- 1teaspoonsalt
- 3stalksgreen onions, finely chopped
- 1/4cupvegetable oil
- 1 1/2tablespoonssoy sauce(Kikkoman)
- 4cupscooked rice(left over)
- 1 1/2teaspoonssesame oil (optional)
DIRECTIONS
- Add vegeble oil in heated pan.
- Stir fry the peas, maui onion, shrimp and ham for a minute.
- Add soy sauce.
- Remove from heat.
- Add remaining oil.
- Scramble eggs, lightly.
- Add rice — make sure there are no clumps.
- Add salt, green onions and the ham/shrimp mixture.
- Serve hot or cold.
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