Posted by Pooka
12oz jar creamy peanut butter
2/3 cup-softened margarine
1-teaspoon vanilla
1lb. Confectioners Sugar
Mix together.
Use hands to make smooth 1 inch balls. Chill.
6oz-pkg. Semi sweet chocolate chips
6oz. pkg. milk choco chips
3Tablespoon melted paraffin
melt all together in a double boiler.
With toothpick dip all but the very top of balls
into melted chocolate.
Drop onto wax paper to harden. Chill.

Honey Dijon Corn on the Cob

2 tablespoons Dijon mustard
1 tablespoon liquid honey
1 tablespoon reduced-calorie margarine,
or margarine, melted
2 teaspoons chopped fresh parsley
or 1/2 teaspoon dried parsley flakes
Corn on the cob, cut into about 2 inch pieces.
In a small bowl, combine all sauce ingredients and blend well.
Cook corn.
To serve brush 1/2 to 1 teaspoon
of sauce on each bit of corn.
(I actually just dumped the corn in the bowl
and rolled it around until it was coated)
And that's it! Enjoy!
Kelly

Spinach Oven Omelette

Posted by MaiTai
Brunch's are one of my favourites :o)
A Great Brunch Recipe
9 eggs
1 package (10 ounces) frozen
chopped spinach, thawed and drained
2 tablespoons finely chopped onion
2 tablespoons milk
1 teaspoon salt
1/2 teaspoon basil leaves
1/4 teaspoon garlic powder
8 tomato slices
1 cup shredded mozzarella cheese
(about 4 ounces)
Beat eggs until light and fluffy.
Stir in spinach, onion, milk, salt,
basil and garlic powder.
Pour into greased 11X7 inch baking dish.
Arrange tomato slices on top; sprinkle with cheese.
Cook uncovered in 350-degree oven
until set. 25 to 30 min.
That's it! Good Luck and Bon Appetite!

Grilled Chicken, Asparagus and Soba Noodle Salad

Posted by Ladyhawk
Serves one
4 ounces skinless chicken breast
1 Portobello mushroom
Salt , Pepper
1 teaspoon corn oil
1 tablespoon Asian chilli sauce
3 ounces buckwheat Soba noodles, cooked
in lightly salted water
2 ounces asparagus, blanched

Chinese Mustard Vinaigrette

Cheesy Garlic Bread

Posted by Lori
5 oz grated Monterey and cheddar mix
1 1/4-c. mayonnaise
1/4 tsp. white pepper
1/8 c. parsley
4 oz parmesan cheese
1/4 tsp. salt
2 tsp. granulated garlic
1/2 oz finely chopped green onions
1 loaf sourdough bread
Mix cheese and mayo, add other ingredients,
mix well cut bread into 4 pcs.
Spread 4 oz on ea. slice
(ice cream scoop works well)
Bake 375* 5-7 minutes.
May put under the broiler if desired
watch closely.

Chocolate Butterscotcheroos

Posted by Melissa/RwnMayfair
These are sooooo good!
Probably not the lowest fat things,
but they're so good you won't care. ;)
1-cup light karo syrup
1 cup sugar
1-cup chunky peanut butter
6 cups rice krispies
1 cup chocolate chips
1 cup butterscotch chips
Mix sugar and syrup in a saucepan -
bring to a rolling boil.
Lower heat and add peanut butter;
remove from heat and stir in cereal.
Pat into a buttered 9x13 pan.
(Tip: lightly buttered is fine, just enough so they don't stick.)
Melt chocolate and butterscotch chips
together in a double boiler and "frost"
the mixture in the pan with them.
Let "frosting" solidify and serve!

Crockpot Lemon-Garlic Chicken

Posted by Starr
(Very yummy!)
3 lb. Boneless Chicken
1/2 c Lemon juice
1/2 c Garlic cloves; crushed
1 tsp. Seasoned salt
1 tsp. Poultry seasoning
2 dash Tabasco
1 c apple juice
Skin chicken. Combine with other ingredients in crockpot.
Set on low for 8 hours or so. Serve over rice.
If you freeze chicken pieces separately,
and mix up other ingredients the night before,
you can dump it all together quickly in the morning.
And if you start with frozen chicken it doesn't fall apart.
*HUGS* and love to you all!

Lemon-Dill Chicken

Posted by Jeanne
Serves: 4
2 tablespoons olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons chopped fresh dill weed
1/4 teaspoon salt
4 boneless, skinless chicken breast halves
(1 to 1 1/4 pounds total)
Preheat the grill to medium-high heat.
In a small bowl, combine the oil, lemon juice,
garlic, dill weed, and salt; mix well.
Brush the chicken with the mixture
then grill it for 6 to 7 minutes per side,
or until no pink remains.
Kiss the cook often!
Enjoy!

Hungarian Goulash

Posted by Kristine (Steeny)
We always make this when we have leftover steak.
But you could probably use just-cooked too,
but it adds a lot to the cooking time.
But with leftovers...it is SOOOOOOOO easy
and SOOOOOOOo good!
Two fully cooked T-bone or porterhouse steaks
(or favourite variety of steak),
coarsely chopped into bite sized pieces
1 tbs. oil
1/2 onion, finely chopped
3 cloves garlic, minced
1 8 oz carton sour cream
1 package wide egg noodles
1/4 cup milk (or less)
salt and pepper to taste
Cook noodles according to package directions; drain.
Cook onion and garlic in oil until soft.
Add beef and cook, stirring, for 5 minutes.
Add sour cream and milk. Add noodles.
Mix well.
Add salt and pepper to taste and enjoy.

Fettuccine with Light Alfredo Sauce

Posted by Slowpoke
Very low fat yummy
1 pound Fettucine,
Linguine or Spaghetti, uncooked
1 cup evaporated skim milk
1/2 cup chopped fresh parsley
1/4 tsp. white pepper
1/2 cup grated Parmesan cheese
4 oz. green onions, sliced (white parts only)
White pepper to taste
Prepare pasta according to package directions; drain.
In a large saucepan, bring the evaporated milk
to a simmer over moderate heat.
Stir in the Parmesan cheese, green onions and parsley.
As soon as it has melted, and the sauce is
thick and creamy, pour over cooked pasta.
Season to taste with white pepper.

Pasta e Fagioli

Posted by Skylight running in the door from work....
here is my recipe for wed...
1/2 cup chopped onion
1/2 cup sliced carrot
1/2 cup sliced celery
4 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
2 cups reduced-sodium
chicken broth or more as needed
1 can (15 ounces) canellini beans,
rinsed and drained 1 can (14 1/2 ounces) Italian
plum tomatoes with juices
1 cup Barilla Ditalini
or other small pasta shape
1 cup cut green beans (fresh or frozen)
1 cup frozen small lima beans
2 cups packed dark leaves of escarole
or Swiss chard, cut into small pieces
Salt and pepper
1/4 cup grated Romano cheese,
plus more to taste
1. Combine onion, carrot, celery, olive oil
and garlic in large broad saucepan.
cover and cook over low heat about 10 minutes
until vegetbles are tender but not browned.
2. Stir in broth, beans and tomatoes with liquid.
Cover and cook about 15 minutes until flavors are blended.
3. Add ditalini, green beans, lima beans
and escarole to saucepan.
Cook uncovered, 10 to 12 minutes or
until vegetables are very tender and mixture is thick.
Add salt and pepper to taste. Stir in cheese.
Ladle into bowls, serve with additional cheese.
Makes 4 to 6 servings
"Authentic Italian Classics"