Artichoke Bake Makeover

Posted by MaiTai
I've made this one and if you like hot dips
and you like artichokes....this one's for you :o)
28 ounces artichoke hearts in water, drained
1 cup low-fat mayonnaise
1 cup low-fat parmesan cheese, grated
dash Tabasco sauce or cayenne pepper (optional)
Drain the artichoke hearts and tear or chop into small pieces.
In a small bowl, mix the artichoke pieces
with the remaining ingredients.
Pour into a small casserole dish that has been
lightly sprayed with vegetable oil cooking spray.
Bake until hot and bubbly, about 20 to 25 minutes.
Serve hot with corn chips or plain crackers.
(I use wheat thins)
Thats It!! Good Luck and Bon Appetite!

Blueberry-Yogurt Muffins

Posted by Ladyhawk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1 egg, lightly beaten
1/4 cup unsweetened orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8-ounce) carton vanilla low-fat yogurt
1 cup fresh or frozen blueberries, thawed
Vegetable cooking spray
1 tablespoon sugar
Combine first 5 ingredients in a large bowl;
make a well in center of mixture.
Combine egg and next 4 ingredients;
add to dry ingredients.
Stir just until dry ingredients are moistened.
Gently fold in blueberries.
Spoon batter evenly into 12 muffin cups
coated with cooking spray;
sprinkle 1 tablespoon sugar evenly over batter.
Bake at 400 degrees for 18 minutes or until golden.
Remove pans immediately; cool on a wire rack.
Yield: 1 dozen (serving size: 1 muffin).

Szechuan Orange-Ginger Chicken With Pasta and Vegetables

Posted by Kelly
Not sure where this came from, but found it saved
- if it's from here....ooops!!
1 tsp. canola or olive oil
3 boneless skinless chicken breasts (Approx. 1lb. or 450 g.)
2 tbsp. tahini (ground sesame seeds, looks like peanut butter)
1/4 cup dry-garlic sauce
1/4 cup sherry
(or... add 1/4 cup red wine with 1-1/2 tsp. brown sugar)
1/2 cup orange juice
1 tsp. ground cumin 2 tsp. ground ginger
2 tsp. prepared garlic
2 tsp. bottled hot chili sauce
(Add more if you like it really spicy)
1/2 red pepper (or 1 small)
4 cups cut frozen broccoli
3/4 lb. (or 350 g) Vermicelli pasta
1 tsp. Mrs. Dash Original Seasoning
butter or margarine (optional)
chow mein noodles (optional)
salted peanuts (optional)
1. Bring water to a boil in a large stove-top pot with lid at high.
2. Heat oil in a large nonstick fry pan or wok at medium-high.
Cut chicken into bite size pieces and gradually add to pan as you cut.
Stir until meat is no longer pink
Combine in this order, in a small bowl: tahini,
dry-garlic sauce, sherry, orange juice, cumin,
brown sugar, ginger, garlic and chili sauce.
Stir together and pour over chicken.
Stir and lower heat to a high simmer.
Sliver red pepper and add to chicken. Stir.
3. Rinse vegetables in a colander under cold water.
Place in a medium size microwave safe pot or casserole dish with lid.
Microwave at high for 5 minutes, then let stand.
4. Place pasta in boiling water and set timer for 4-6 minutes.
5. Add spice to vegetables and microwave at high
for 2 additional minutes just before serving.
The sauce is meant to be poured over
the individual servings of pasta.
My family loves this dish with crunchy chow mein noodles
and peanuts scattered on top.
Nutritional information, per serving: Calories 387
Fat 5.3 g Protein 27.7 g Carbohydrate 57.0 g
Food choices: 3 starch 1/2 Fruits + Veg 0 Milk 1% 1 Sugars
3 Protein 1 Fat 0 Extras
Recipe taken from Getting Ya Through the Summer,
Cooking for the Rushed. By Sandi Richard.

Chili Potato Burrito's

Posted by Lady Sunny
Ingredients
4 potatoes, peeled and chopped
1 cup shredded Colby-Monterey Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
8 (6 inch) flour tortillas
1/2 cup red enchilada sauce
Directions
1 Bring a large pot of salted water to a boil.
Add potatoes, and cook until tender but still firm,
about 15 minutes.
Drain, cool and mash.
2 Preheat oven to 350 degrees F (175 degrees C).
3 In a medium mixing bowl, combine mashed potatoes,
3/4 cup cheese, chili powder, cumin,
garlic, salt and pepper.
Spoon evenly into tortillas, and roll up.
Place rolled tortillas side by side in a 8x8 inch baking pan.
Spread enchilada sauce evenly over the top,
and sprinkle with remaining cheese.
4 Bake in the preheated oven 15 minutes, or until cheese is bubbly.

Black Bean Salad

Posted by Siobhan
2 15-oz. cans black beans, drained
1 sweet onion, chopped finely
1 cucumber peeled, seeded and chopped finely
3/4 cup ripe olives, pitted and rough chopped
1 fresh tomato, chopped
1/2 cup fresh parsley, chopped
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1/2 Tbsp. dry mustard
1 tsp. salt
1 tsp. fresh ground pepper
Combine first 6 ingredients.
Combine olive oil, vinegar, mustard and
salt and pepper and pour over bean mixture.
Mix well and allow to sit for at least 3 hours
before serving to allow flavors to blend.

Grilled Chicken Greek Salad

Posted by Martha
INGREDIENTS:
4 boneless and skinless chicken breasts
1 cup Lemon Pepper Marinade (see below)
1 head of romaine lettuce (about 1 pound)
1 large tomato, diced
1/2 red onion, sliced
1 large cucumber, peeled and chopped
1 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 cup extra-virgin oilve oil
Juice of 1 lemon
salt and freshly ground black pepper
8 whole peperoncinis

For the Lemon Pepper Marinade:
1 tablespoon black peppercorns
1/4 cup fresh lemon juice
1 8-ounce can chicken broth
1 tablespoon tarragon or white wine vinegar
3/4 cup extra-virgin olive oil
3 fresh garlic cloves, minced

PREPARATION:

To make the Lemon Pepper Marinade:
1. Place the peppercorns in a plastc bag and seal.
Pound with a mallet or the bottom of a frying pan
to crack the peppercorns.
2. Place the peppercorns and all of the remaining ingredients
in a blender and mix until well combined.
(Makes 2 cups)
Divide this dressing according to chicken preparation directions.

To make the Grilled Chicken Greek Salad:
1. Preheat the grill to medium heat.
(Chicken can be pan-fried if you don't have a grill.)
2. To prepare the chicken, cook the chicken breasts on the hot grill,
about 4 minutes per side.
Baste frequently with 1/2 cup of the Lemon Pepper Marinade.
(Discard the dressing used to marinade the chicken
because it may contain uncooked bacteria from the chicken.)
3. When cooked, place the grilled chicken breasts on a platter
and drizzle 1/2 cup more of the Lemon Pepper Marinade over them.
Set aside.
4. In a salad bowl, toss the lettuce, tomato, onion,
cucumber, feta, and oregano with 1/2 cup of olive oil
and the lemon juice. Season with salt and pepper.
5. Divide among 4 plates.
Slice each chicken breast into 1/2-inch strips and lay on top of each salad.
Garnish with the peperoncinis.
For Level Two:
Add a handful of kalamata olives.

Grilled Pasta Salad

Posted by Slowpoke
Yield: 4 servings
4 Zucchini and/or yellow -squash, sliced
1 Spanish onion, cut into -large chunks
1 pk Lipton Recipe Secrets
-Italian Herb with Tomato -Soup Mix
1/4 c Olive or vegetable oil
8 oz Uncooked penne, cooked and -drained
3/4 c Diced roasted red peppers
1/4 c Red wine vinegar, apple -cider vinegar or white -vinegar
On broiler pan, arrange zucchini and onion.
Brush with Italian Herb with Tomato Soup Mix
blended with oil.
Grill or broil 5 minutes or until golden and crisp-tender.
In bowl, toss cooked pasta, vegetables, roasted peppers and vinegar.
Serve warm or at room temperature.
Makes about 4 main dish or 8 side dish servings.

Coffee Cooler

Posted by Jeanne
1 cup of Coffee, sugar and cream added
Coffee ice cream
Put the coffee in a blender.
Add 1 or 2 scoops of Coffee ice cream.
Blend until smooth, serve.

Cocoa Smoothie
1/4 cup Hershey´s Cocoa
2 Tbsp sugar
3 Tbsp warm water
1 banana, peeled and sliced
2 cups vanilla or chocolate ice cream
1-1/2 cups milk
Stir together cocoa and sugar in a small bowl.
Add water; stir until well blended.
Place the banana and cocoa mixture into a blender.
Cover; blend until smooth. Add ice cream and milk.
Cover; blend until smooth.

Orange Julius
1/2 of a (6 Oz) Can Frozen Orange Juice Concentrate
1/2 Cup Milk
1/2 Cup Water
1/4 Cup Sugar
1/2 tsp Vanilla
5 to 6 Ice Cubes
Pour all ingredients in blender in order given.
Mix well and serve immediately.