Breakfast mice
2 hard cooked eggs, peeled and halved
2 tsps low fat mayonnaise
1/4 tsp salt
2 radishes, thinly sliced and root ends reserved
8 rasins or currants
cheddar cheese and spinach or lettuce leaves
Gently scoop egg yolks into small bowl. mash yolks, mayonnaise and salt until smooth. spoon yolk mixture back into egg halves. place 2 halves, cut side down, on each serving plate.
cut 2 tiny slits near narrow end of each egg half; place 1 radish slice in each slit for ears. use root end of each radish to form tails. push rasins into each egg half to form eyes. garnish with cheese and spinach leaves.
Breakfast Tacos
2 eggs
nonstick cooking spray
6 mini taco shells or 2 regular size taco shells
1/2 tsp taco seasoning mix
2 tablespoons shredded cheddar cheese or cheese sauce
2 tbs mild salsa
2 tbs chopped fresh parsley
sliced green onion (optional)
shredded lettuce (optional)
preheat oven to 300 degrees. beat eggs in a small bowl. spray small skillet with nonstick cooking spray; heat over medium-low heat. pour eggs into skillet; cook and stir until eggs are set. sprinkle taco seasoning over eggs.
heat taco shells according to package directions; cool slightly. spoon egg mixture into taco shells. top each taco with 1 tsp each cheese, salsa, and parsley. add green onion and lettuce, if desired.
Hawaiian Breakfast Pizza
2 tsps barbecue sauce or pineapple jam
1 English muffin, split in half and toasted
1 slice (1 ounce) smoked ham, diced
1/2 cup pineapple chunks
2 tbs shredded cheddar cheese
spread barbecue sauce over each muffin half; place on foil-lined taster oven tray. sprinkle ham and pineapple chunks over muffin halves; top with cheese.
toast about 2 minutes or until cheese is melted.
Inside-Out Turkey Sandwiches
2 tbs fat-free cream cheese
2 tbs pasteurized process cheese spread
2 tsp chopped green onion
1 tsp prepared mustard
12 thin slices fat-free smoked turkey breast
4 large pretzel logs or unsalted breadsticks
combine cream cheese, cheese spread, onion and mustard in small bowl; mix well.
arrange 3 turkey slices on large sheet of plastic wrap, overlapping slices in center. spread 1/4 of cream cheese mixture evenly onto turkey slices, covering slices completely. place 1 pretzel at bottom edge of turkey slices; roll up turkey around pretzel. (be sure to keep all 3 turkey slices together as you roll them around pretzel) repeat with remaining ingredients.
Great Zukes Pizza Bites
1 medium zucchini
3 tbs pizza sauce
2 tbs tomato paste
1/4 tsp dried oregano
3/4 cup (3 ounces) shredded reduced fat mozzarella cheese
1/4 cup grated parmesan cheese
8 slices pitted black olives
8 slices pepperoni
preheat boiler; adjust rack 4 inches from heat.
trim and discard end of zucchini. cut zucchini into 16 (1/4 inch thick) diagonal slices. place zucchini on nonstick baking sheet.
combine pizza sauce, tomato paste and oregano into small bowl. spread scant tsp sauce over each zucchini slice. combine cheeses in small bowl. top each zucchini slice with 1 tbs cheese mixture; press into sauce. place 1 olive slice on each of 8 pizza bites. place 1 folded pepperoni slice on each remainin pizza bite.
broil 3 minutes or untill cheese is melted and zucchini is tender. serve immediately.
Microwave Sweet Potato Chips
2 cups thinly sliced sweet potatoes
1 tbs packed brown sugar
2 tsp margarine
place sweet potatoes in single layer in microwavable dish. sprinkle with water. microwave at high 5 minutes. stir in brown sugar and margarine. microwave at high 2 to 3 minutes. let stand a few minutes before servings.
Banana Roll-Ups
1/4 cup smooth or crunchy almond butter
2 tbs milk chocolate chips
1 to 2 tbs milk
1 (8-inch) whole wheat flour tortilla
1 large banana, peeled
combine almond butter, chocolate chips and 1 tbs milk in medium microwavable bowl. microwave on medium (50%) for 40 seconds. stir well and repeat if necessary to melt chocolate. add more milk if necessary for desired consistency.
spread almond butter mixture on tortilla. place banana on one side of tortilla and roll up tightly. with a sharp knife, cut into 8 (1-inch) slices.
Super Scooper Turkey Tacos
1 cup chopped cooked turkey breast
1/4 cup chopped celery or chopped seeded cucumber
1/4 cup shredded carrot
1/4 cup shredded mexican cheese blend
3 tbs reduced fat mayonnaise
2 tbs salsa
8 grape tomatoes, quartered
6 mini taco shells or 1 1/2 cups baked tortilla chips
combine turkey, celery, carrot, cheese, mayonnaise and salsa in medium bowl. sprinkle tomatoes on top. cover; refrigerate 2 hours or overnight.
to serve, use taco shells to scoop up turkey mixture.
Chicken Tenders in Bacon Blankets
1/4 cup Dijon mustard
1/4 cup sugar free maple syrup
1/4 tsp chili powder
4 chicken breast tenders, cut in half lenghtwise (about 12 ounces)
8 bacon strips
preheat boiler. stir together mustard, syrup and chili powder in medium bowl. reserve half of mustard mixture. brush each chicken tender with remaining mustard mustard mixture. wrap 1 bacon strip around each chicken tender.
place chicken tenders, bacon ends down, on rack of broiler pan. broil 5 inches from heat 4 to 5 minutes on each side or until bacon is crisp and chicken is no longer pink in center. serve with reserved mustard mixture for dipping.
Rainbow Casserole
5 potatoes, peeled and cut into thin slices
1 pound ground beef
1 onion, peeled, halved, then cut into thin slices
salt and pepper
1 can ( about 28 ounces) stewed tomatoes, drained and juice reserved
1 cup frozen peas or 1 can (about 6 ounces) peas, drained
preheat oven to 350 degrees. spray 3-quart casserole with nonstick cooking spray.
boil potatoes in salted water in large saucepan until almost tender. drain; set aside. meanwhile, brown ground beef in medium skillet over medium heat until no longer pink, stirring to separate meat. drain fat.
layer half of ground beef, half of potatoes, half of onion, salt and pepper, half of tomatoes and half of peas. repeat layers. add reserved tomato juice
bake, covered, about 40 minutes or until most of liquid is absorbed.
Frozen Florida Monkey Malt
2 bananas
1 cup milk
5 tbs frozen orange juice concentrate
3 tbs malted milk powder (optional)
wrap bananas in plastic wrap; freeze until solid.
break bananas into bieces and place in blender with milk, orange juice concentrate and malted milk powder, if desired. blend until smooth; pour into 2 glasses; serve immediately.
Berry Blue Smoothie
2 cups fresh or slightly thawed frozen blueberries
1 container (8 ounces) low fat vanilla yogurt
1 cup milk
1 can (6 ounces) unsweetened pineapple juice
3 tbs honey
1 1/2 cups ice cubes (about 16 cubes)
in the container of an electric blender container, place blueberries, yogurt, milk, pineapple juice and honey; whirl until smooth. add ice cubes, a few at a time; whirl until finely crushed. serve immediately.
Jiggly Banan Split
1 banana
3 gelatin snack cups, any flavors (3 ounces each)
2 tbs whipped topping
colored sprinkles
1 maraschino cherry
peel banana and cut in half lengthwise. place banana in serving dish, separating slices. unmold snack cups by dipping partially in warm water for a few seconds. slide gelatin from cups ; place between banana slices.
top with whipped topping, sprinkles and cherry.
BLT Cukes
1/2 cup finely chopped lettuce
1/2 cup finely chopped baby spinach
3 slices crisp-cooked bacon, crumbled
1/4 cup diced tomato
1 1/2 tbs fat free mayonnaise
pinch salt
1/4 tsp black pepper
1 large cucumber
minced parsley or green onion
combine lettuce, spinach, bacon, and tomato with mayonnaise. season with salt and pepper; set aside.
peel cucumber. trim off ends and slice in half lengthwise. use spoon to scoop out seeds; discard seeds. divide BLT mixture between cucumber halves, mounding in hollowed areas. sprinkle with minced parsley. cut into 2 inch pieces.
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