Prep Time: 20 min
INGREDIENTS:
Prep Time: 5 min
Prep Time: 15 min
***NEW***
INGREDIENTS:
3/4 C. corn starch
1/4 C. unsifted flour
1 teas. baking powder
1/2 teas. salt
1/4 teas. pepper
1 teas. paprika (optional)
1/2 C. water
1 egg, slightly beaten
1 quart corn oil, about
4 C. cut up veggies, such as mushrooms, yellow squash, eggplant (purple or white), green tomatoes, onions (rings - slices), peppers, okra, anything you like.
DIRECTIONS:
In bowl sift or stir really well, first 5 ingredients, plus paprika. Stir in water and egg until smooth.
Pour corn oil into large pan or deep fryer, to a depth of at least 1/2 inch. Heat over medium heat to 372 degrees.
Dip veggies, a few at a time, into batter. (Stir batter occasionally.)
Carefully add veggies to hot oil, a few pieces at a time.
Fry, turning once, 2 to 3 minutes, or until golden brown. Remove to paper towel lined cookie sheet or plate.
I have also used this batter for shrimp.
FUN TACO CUPS
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Total Time: 38 min
Makes: 5 servings, 2 taco cups each
1 lb. ground beef 1 pkg
(1-1/4 oz.) Taco Seasoning Mix
1 can (10 oz.) refrigerated buttermilk biscuits
1/2 cup Shredded Cheddar Cheese
DIRECTIONS:
PREHEAT oven to 400�F.
Brown meat; drain.
Add seasoning mix; prepare as directed on package.
PRESS biscuits onto bottoms and up sides of 10 medium muffin pan cups; fill with seasoned meat.
BAKE 15 minutes.
Sprinkle with cheese. Bake an additional 2 to 3 minutes or until cheese is melted.
Serve with Salsa, if desired.
Nutrition (per serving)
Calories 360
Total fat 16 g
Saturated fat 7 g
Cholesterol 65 mg
Sodium 1100 mg
Carbohydrate 31 g
Dietary fiber 1 g
Sugars 3 g
Protein 24 g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 20 %DV
10 Minute Cheesy Mexican Rice
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Total Time: 10 min
Serves: 6
INGREDIENTS:
1 can (10-1/2 oz.) condensed chicken broth (1-1/3 cups)
1 cup Chunky Salsa
2 cups MINUTE White Rice, uncooked
1/4 lb. (4 oz.) Pasteurized Prepared Cheese Product, cut in small squares.
DIRECTIONS:
< br>
MIX broth and salsa in medium saucepan. Bring to boil.
STIR in rice and prepared cheese product; cover.
Remove from heat. Let stand 5 minutes.
Stir until prepared cheese product is melted.
Garnish with chopped cilantro (OPTIONAL)
Lemonade Cheesecake
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Total Time: 4 hr 15 min
Serves: 8
INGREDIENTS:
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
1/4 cup cold fat free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced fat graham cracker crumb crust (6 oz. or 9 inch)
DIRECTIONS:
BEAT cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.
REFRIGERATE 4 hours or until firm. Garnish with fruit, if desired.
Note:
Place remaining drink mix in glass or plastic pitcher. Add 5 cups cold water; stir to dissolve. Serve over ice.
Nutrition Bonus:
This citrus cheesecake is a great-tasting way to get calcium.
Diet Exchange:
1-1/2 Carbohydrate, 1 Meat (VL), 1 Fat
Try it without a crust--Just put it in serving dishes instead - for a few less carbs!
Nutrition (per serving)
Calories 170
Total fat 5 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 280 mg
Carbohydrate 26 g
Dietary fiber 0 g
Sugars 11 g
Protein 6 g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 4 %DV
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