January 12th, 2008 by alice
Tags: Bean, Quesadillas, Quick
INGREDIENTS
- 1 (16 ounce)canvegetarian refried beans
- 1 (10 ounce)canRotel tomatoes & chilies, drained(use the “original” crushed variety)
- 6wholewheat flour tortillas
- 3cups shreddedreduced-fat cheddar cheese
DIRECTIONS
- In a medium bowl, combine the refried beans and the Rotel, and stir well.
- Over low heat, place a tortilla in a large pan.Cover half of it with shredded cheese.Add 1/6 of the bean mixture, and top with more cheese.
- Fold the other half of the tortilla over the top.
- When the cheese on the bottom is melted, carefully flip over.Use 2 spatulas to help you do this without spilling.
- When the second side is melted and the insides are warm, serve immediately, or place in a 200 degree oven to keep warm until the rest of the quesadillas are ready.
- Serve with your favorite salsa, and if desired sour cream.Enjoy!
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January 12th, 2008 by alice
Tags: Bacon, Dip, Hot, Spinach
INGREDIENTS
- 1 (10 ounce)packagefrozen chopped spinach, thawed
- 1 (8 ounce)packagecream cheese, softened
- 1/2cupmayonnaise
- 1/3cup gratedparmesan cheese
- 6-8slicesbacon, cooked and crumbled
- 2-3green onions, chopped
- 1tablespoon choppedfresh parsley
- 2teaspoonslemon juice
DIRECTIONS
- Drain spinach.
- Combine spinach and remaining ingredients in a large bowl; stir well.
- Spoon into a greased shallow 1 quart baking dish.
- Bake uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
- Serve with crackers.
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January 12th, 2008 by alice
Tags: Chicken, Roastedrtichoke
INGREDIENTS
- 4boneless chicken breasts
- 2-3tablespoonsflour
- 1-2teaspoonthyme
- 1-2teaspoon mincedgarlic
- 8ouncessliced mushrooms
- 12ouncesmarinated artichoke hearts
- 1 choppedred bell pepper
- 2-3tablespoonsred wine vinegar
- 6-8tablespoonswhite wine
- 1/4cupchicken broth
DIRECTIONS
- Roast artichokes with juices in 450 degree oven for 15-20 min –artichokes will be starting to look crispy when done. Set aside.
- Coat chicken in flour and season with garlic and thyme.
- Lightly brown chicken and then Saute with mushrooms and peppers until vegetables are slightly softened.
- Add vinegar, wine, and chicken broth and maintain a simmmer until chicken and vegetables are done.
- Add artichokes and juice to chicken pan and simmer until combined and warmed.
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January 12th, 2008 by alice
Tags: Fettuccinelfredo, Light
INGREDIENTS
- 1tablespoonbutter
- 2garlic cloves, minced
- 1tablespoonflour
- 1 1/2cups1% low-fat milk
- 1 1/4cups gratedparmesan cheese, divided
- 2tablespoonslow-fat cream cheese
- 1/2teaspoonsalt
- 4cups hotcooked fettuccine(8 oz. uncooked pasta)
- 2teaspoonsparsley, chopped
- black pepper
DIRECTIONS
- Melt butter in a medium saucepan over medium heat.
- Add garlic, cook 1 minute, stirring frequently.
- Stir in flour.
- Gradually add milk, stirring with a whisk.
- Cook 6 minutes or until it thickens, stirring constantly.
- Add 1 cup parmesan, cream cheese and salt.
- Stir with whisk til cheese melts.
- Toss with hot pasta.
- Sprinkle with remaining 1/4 cup parmesan, parsley and black pepper.
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January 12th, 2008 by alice
Tags: Cake, Coconutngel, Food
INGREDIENTS
- 1 3/4cupsegg whites, at room temp(from about 9 large eggs)
- 1/4teaspoonsalt
- 1teaspooncream of tartar
- 1cupsuperfine sugar
- 2teaspoonspure vanilla extract
- 2teaspoonsfresh lemon juice
- 1/3cup dryunsweetened dried shredded coconut
- 1/3cupfresh coconut, shavings
-
Sauce
- 1 (12 ounce)bagcranberries, fresh or frozen cranberries, and thawed
- 2/3cupgranulated sugar
- 1tablespoon gratedorange zest
- 2/3cupfresh orange juice
- 2tablespoonsorange-flavored liqueur
- 1/2teaspooncinnamon
DIRECTIONS
- Cake:.
- Heat oven to 325 degrees F.
- Beat egg whites and salt in bowl with an electric mixer on medium until frothy, about 2 minutes.
- Add cream of tartar.
- Beat until soft peaks form, about 5 minutes.
- Increase speed to high.
- Add 1/2 cup sugar, 1 tablespoons at a time, until whites form soft, glossy peaks.
- Beat in vanilla and lemon juice,.
- In another bowl, mix remaining 1/2 cup sugar with flour.
- Sift 1/3 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula.
- Repeat twice with remaining sugar-flour mixture.
- Fold in dry coconut in 2 batches.
- Scrape batter into an ungreased 10″ angel food tube pan with a removable bottom.
- Smooth top into even layer.
- Bake 35 minutes or until top is lightly browned and cake springs back when you press it.
- Turn pan upside down and rest on the neck of a glass bottle to cool.
- Run a knife against insides of pan to loosen cake; remove pan.
- Loosen cake from bottom of pan; invert onto a plate.
- Cover with plastic wrap.
- Store at room temperature or in the fridge.
- Sauce:.
- Boil all ingredients in a medium saucepan 1 minute, until lightly thickened.
- Let cool.
- Cover; refrigerate 1 hour.
- Before serving, sprinkle top of cake with coconut shavings.
- Serve slices with 3 tablespoons sauce.
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