Monday, June 29, 2009


This recipe is very quick to make. It does, however, need to freeze for 2 hours before serving.

3/4 cup graham cracker crumbs
1 carton (12-oz) frozen whipped topping, thawed
1 pkg (8-oz) fat-free cream cheese
1 pkg (8-oz) cream cheese
1/3 cup sugar
1 can (21-oz) cherry pie filling (or your favorite)

Spray a 9 x 13-inch freezer-proof pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan; set aside.

In a large mixing bowl, using an electric mixer, combine the whipped topping, cream cheeses, and sugar on medium speed for 2 minutes. Spread into the pan over the crumbs. Top with the pie filling. Freeze for at least 2 hours to set. Let sit out for 10 minutes before cutting.


1 1/2 cup lemon juice (6 large)
1/3 cup lime juice (2)
1 cup sugar
6 cups water
1 cup fresh raspberries

In a 2-quart pitcher, combine the lemon juice, lime juice, sugar, and water. Stir until sugar is totally dissolved. Add the raspberries. Cover the pitcher and chill overnight or for a few hours. Serve over ice with lemon and lime slices for garnish, if desired.

Sunday, June 28, 2009


12 oz pkg angel hair pasta
2 1/2 tbsp butter
2 tbsp olive oil
2 tbsp minced garlic
1 lb peeled, deveined large shrimp (if frozen, thaw)
1 tbsp grated lemon zest
1/4 tsp salt
1/4 tsp crushed red pepper
1/4 cup lemon juice
1/3 cup chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook as directed on package. Reserve 1 cup of the pasta water before draining.

Heat 2 tablespoons of the butter and the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook about 30 seconds. Add the shrimp, lemon zest, salt and red pepper; saute over medium heat 3 to 5 minutes or until the shrimp is just cooked through. Stir in the lemon juice and remove from the heat. Pour mixture over the drained pasta, add the remaining butter, parsley, and about 1/2 cup of the cooking water (more if desired). Toss to mix and coat.


1 pkg (7-oz) caramels
1/4 cup evaporated milk
3/4 chopped pecans, divided
1 (9-inch) chocolate crumb pie crust
2 (3-oz each) pkgs cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 pkg (3.9-oz) chocolate instant pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup of the chopped pecans. Pour into the pie crust.

Combine the cream cheese, sour cream, and milk in a blender. Process mixture until smooth. Add pudding mix and process about 30 seconds longer. Pour mixture over the caramel layer, spreading to cover evenly. Loosely cover and chill until set, about 15 minutes.

Drizzle the fudge topping over the cheesecake and top with the remaining pecans. Chill, loosely covered, until serving time.

Saturday, June 27, 2009


3 English muffins, split and toasted
6 slices cheddar cheese
3 thick tomato slices
12 slices bacon, cooked and crumbled

Preheat oven to 350 minutes.

Place muffin halves, cut side up, on a baking sheet. Top each half with a slice of the cheese topped with a tomato slice. Divide bacon evenly over the six halves. Place in the preheated oven and bake for 10 to 15 minutes until cheese is melted.


4 salmon steaks
1 large clove garlic, minced
1 pint grape or cherry tomatoes
1 1/2 tbsp fresh chopped thyme
salt to taste
2 tsp extra-virgin olive oil
fresh ground black pepper to taste

Preheat oven to 425 degrees. Line a baking pan with foil and spray with nonstick cooking spray.

In a medium bowl toss the tomatoes with the garlic, 1 tablespoon of the thyme, salt, pepper, and olive oil. Spread mixture on the prepared foil-lined baking sheet and bake for 10 minutes. Remove from oven and push the tomato mixture to one side of the pan. Add the salmon steaks to the other side of the pan, sprinkle with additional salt and pepper to taste and the other 1/2 tablespoon of the thyme. Return pan to oven and bake 10 to 15 minutes until the salmon is cooked through. Remove salmon to serving plate and spoon tomatoes and juices over the top.

Thursday, June 25, 2009


2 tbsp butter
1/2 cup chopped onion
2 tbsp flour
1/4 tsp seasoned salt
1/4 tsp garlic salt
1 cup low-fat chicken broth
1/4 cup pure maple syrup
1 tbsp Dijon mustard

In a medium saucepan, melt the butter over medium heat and cook onion, stirring constantly, until tender. Stir in the flour, seasoned salt and garlic salt and cook stirring for 1 minute. Using a wire whisk, stir in 1/2 of the chicken broth until thickened. Stir in the remaining ingredients and bring to a boil over high heat. Reduce heat and simmer approximately 2 minutes or until thickened.

Quick and Easy Tuna and Greens Salad

1 bag (12-oz) mixed salad greens
1 small cucumber, sliced thin
1 cup fresh steamed green beans (or 1 can whole green beans, drained)
1 cup grape tomatoes
12-oz can tuna, drained
1/2 cup feta cheese
1/2 cup ripe olives
Your favorite vinaigrette

Combine all ingredients, except vinaigrette, in a large salad bowl. Drizzle with vinaigrette. Serve with whole wheat crackers or a crusty bread.

Wednesday, June 24, 2009


2 cups sugar
1 tsp baking soda
1 cup buttermilk
1 1/2 sticks butter
1 tsp vanilla
1 cup chopped pecans

In a large saucepan, combine sugar, baking soda, buttermilk, and butter; cook to the soft ball stage scraping the bottom of the pan often during cooking. Mixture will be a dark brown when it is ready. Beat the mixture for a few minutes to cool and smooth. Add vanilla and pecans. Beat mixture again until it is ready to be dropped onto waxed paper and hold its shape. Keeps for several days in a covered container.


1 cup mayonnaise
1 cup buttermilk
1/4 tsp garlic powder
1 tsp vinegar
2 tbsp lemon juice
3-oz crumbled Roquefort cheese

Place all ingredients in blender container. Blend together for 1 minute. Stir mixture well. Store in the refrigerator in a covered container or jar.

Monday, June 22, 2009


1 cup low-fat soy milk
3/4 cup plain yogurt
2 tbsp walnuts
2 tbsp flaxseed meal
1/2 cup blueberries

Pour soy milk, yogurt, walnuts, flaxseed meal and blueberries (or your favorite berries) into blender container. Blend until smooth. Sprinkle with some ground cinnamon, sugar, or sugar substitute, if desired.

Servings: 1


1 lb cooked turkey breast, chopped
1 pkg (8-oz) cream cheese, softened
2 green onions, chopped
1 apple, cored and chopped
1/4 cup raisins
2 celery ribs, chopped
6 whole wheat sandwich wraps
lettuce leaves

In a medium bowl, mix the turkey, cream cheese, onions, apple, raisins, and celery together to blend. Season with some salt and pepper, if desired. Lay the wraps out on a flat surface and top with lettuce leaves. Spoon about 1/3 cup of the turkey and fruit filling down the center of each. Tightly roll each and cut in half. May be served immediately or wrapped tightly in plastic wrap and refrigerated until serving time.

Sunday, June 21, 2009


1 tbsp canola oil
1 lb boneless skinless chicken
2 cups water
1 cup chunky salsa (heat to suit your taste)
1 pkg (1 1/4-oz) Taco Seasoning
2 cups minute rice, uncooked
Flour tortillas
Shredded cheddar cheese

Cut chicken into 1/4-inch thick strips. Heat the oil in a large skillet, add chicken and cook until lightly browned. Add the water, salsa and taco seasoning. Stir to mix and heat to boiling. Stir in the rice. Cover and cook over low heat for 5 minutes. Spoon mixture into warmed tortillas. Top with cheese. Wrap tortilla around filling tucking in one end to enclose the filling.


1 lb small red skin potatoes
1 lb fresh green beans
1/4 large red onion, finely chopped
1/4 cup sliced green onions
1 cup sour cream
2 tbsp Dijon mustard
1/4 cup mayonnaise
2 tbsp white wine vinegar
salt and pepper to taste
1/2 tsp paprika, for garnish

Wash and quarter the potatoes; cook in a large pot of salted water until tender. Drain potatoes and cool to room temperature.

Blanche the green beans in boiling water for 4 to 5 minutes until crisp tender. Place in a colander and run cold water over beans to stop the cooking and preserve the dark green color. Set aside to drain well.

In a large bowl, combine the potatoes, red onion, green onion and green beans. In a separate bowl, blend together the sour cream, mustard, mayonnaise, and vinegar; season with the salt and pepper. Pour mixture over the vegetable mixture and toss gently to combine. Place salad in a bowl and garnish with paprika.

Saturday, June 20, 2009


1 pkg (10-oz) marshmallows
1/4 cup butter
4 cups crispy rice cereal
2 cups corn flakes cereal, slightly crushed
1/2 cup raisins

Line a 9-inch square pan with foil allowing foil to extend over the edges. Butter the foil and set aside.

In a large heavy saucepan, melt the marshmallows and butter over low heat, stirring constantly. Remove the pan from the heat. Add both cereals and raisins, stirring until combined. Press mixture evenly into the prepared pan and let stand until firm. Lift foil out of the pan. Peel away foil and cut mixture into squares.


1 lb ham slices
6 romaine lettuce leaves
2 tomatoes, sliced
1 red onion, thinly sliced
12 slices dill pickle
1 cup olive oil
1/3 cup balsamic vinegar
6 slices Provolone cheese
6 hoagie buns, sliced horizontally

In a small bowl, whisk together the olive oil and balsamic vinegar. Place the hoagie bun bottom halves on cutting board or flat surface. On top of the bun bottoms layer in the following order; lettuce leaves, ham, red onions, pickle, and tomato. Sprinkle the oil and vinegar mixture over the sandwich and top with Provolone cheese slices. Place bun tops over the cheese and wrap sandwiches, individually, tightly in foil. Refrigerate 10 minutes or up to 4 hours. Slice each sandwich in half before serving.

Friday, June 19, 2009


1 tbsp butter
1/2 cup chopped onion
3 cups water
1 1/4 cups instant mashed potato flakes
2 cups fresh or frozen broccoli flowerets
1 1/2 cup fresh or frozen whole kernel corn
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 cup fat-free evaporated milk

Melt butter in a 3-quart saucepan over medium-high heat. Add onion to butter and cook, stirring, until translucent. Stir in the water and bring to a boil. Add potatoes, stirring constantly for about a minute. Add broccoli, corn, salt, pepper and garlic powder. Return to boiling then reduce heat to low. Simmer approximately 10 minutes or until the vegetables are tender; stir often. Once vegetables are tender, stir in the milk and cook another 3 to 4 minutes until heated through.


2 cups all-purpose flour
4 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs, lightly beaten
1 3/4 cups milk

Mix flour, baking powder, salt and sugar together in a bowl with a tight fitting lid. Add butter, eggs, and milk to the dry mixture; stir until blended. Use for pancakes or waffles. Store in refrigerator up to a week. (Mixture will separate so stir to remix before using.)

Thursday, June 18, 2009

Quick and Easy Chocolate Berry Parfaits

These parfaits take only about 15 minutes to make. However, they do need to refrigerate for about an hour.

1 1/2 cups cold milk
1 pkg (4-serving size) chocolate instant pudding mix
1 cup frozen whipped topping, thawed
32 vanilla wafers
2 cups mixed fresh berries ie blueberries, raspberries, strawberries

Pour the milk into a large bowl and add the dry pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in half the whipped topping.

To assemble spoon half of the berries evenly into 8 parfait glasses. Using half the pudding, place a dollop of pudding over the berries. Reserve 8 of the vanilla wafers for garnish. Stand 3 of the remaining wafers over the berries around inside edge of each glass. Using the remaining berries and pudding, repeat layers. Refrigerate at least one hour for pudding to set. Right before serving, top with the remaining whipped topping and stand the remaining vanilla wafers, 1 each per glass, against the whipped topping.

Wednesday, June 17, 2009


1/2 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup packed brown sugar
1 tsp vanilla
2 large egg whites
1/3 cup chopped pecans (or your favorite nuts)
1/4 cup semisweet chocolate chips
Nonstick cooking spray
2 tsp powdered sugar

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking soda, and salt by stirring with a whisk. Set mixture aside.

Combine brown sugar, vanilla, and egg whites in a large mixing bowl and beat with an electric mixer at high speed for 1 minute. Add flour mixture and beat just until combined. Stir in the chocolate chips and pecans.

Coat an 8-inch square baking pan with nonstick cooking spray. Spread batter into the pan. Bake at 350 degrees for 18 minutes or until golden and crusty on top. Cool in the pan for 10 minutes then sprinkle with the powdered sugar.

Yield: 16 squares at 87 calories, 2 1/2 g fat, 1 g protein and 15 1/2 g carbs


1 lb uncooked fettuccine
1 tbsp butter
1 1/4 cups half-and-half cream
3/4 cup fresh grated Parmesan cheese
1/2 tsp salt
1/4 tsp fresh ground black pepper

Cook fettuccine according to the package directions but leave out the salt and butter or oil.

Melt the butter in a large skillet over medium heat. Add the half-and-half cream, Parmesan cheese, salt and pepper; cook for 1 minutes, stirring constantly. Reduce heat and add drained fettuccine. Toss mixture gently to coat fettuccine noodles.

Yield: 6 servings Per serving: 427 calories, 14 1/2 g fat, 17 g protein, 56 1/2 g carbs

Note: You can make this a meat dish by adding cooked sliced chicken breast or toss with cooked shrimp.

Tuesday, June 16, 2009


8 thin sliced chicken breast cutlets
1 cup garlic-and-herb cheese blend
4 jarred roasted red peppers, cut into strips
nonstick cooking spray
3/4 cup bread crumbs (I prefer 1/2 cup whole-wheat bread crumbs mixed with 1/4 cup panko (Japanese)bread crumbs

Preheat oven to 400 degrees.

Spread 2 tablespoons of the cheese blend on each chicken cutlet. Top cheese blend with red pepper slices. Starting at the short end, roll the chicken up and secure with wooden picks. Coat the chicken with nonstick spray and roll in the bread crumbs. Place chicken rolls, seam side down, in a foil-lined baking pan. Bake for 20 minutes or until the chicken juices run clear.

NOTE: These chicken roll-ups can be frozen after being breaded. To freeze, wrap each roll separately very tightly in plastic wrap, then put into a zip-top freezer bag. Remove from freezer and allow to thaw in the refrigerator overnight before proceeding to baking instructions.

Monday, June 15, 2009


1/3 cup beer (or apple juice for us teetotalers)
several dashes hot pepper sauce (to suit taste)
1 cup cubed pasteurized process cheese spread (4 oz) (Velveeta type)
2 tbsp canned diced green chili peppers
1 tbsp flour
1/2 tsp dry mustard
1 to 2 tbsp milk (for thinning)

Serve with assorted vegetables and whole-grain crackers for dipping.

In a 1-quart microwave-safe bowl, combine beer or apple juice and hot pepper sauce. Microwave on high, uncovered, 1 to 2 minutes until very hot. Meanwhile, combine cubed cheese, green chilies, flour, and mustard. Stir into the hot mixture. Cook, uncovered, on high an additional 2 to 4 minutes or until cheese starts to melt and mixture is heated through, stirring every minute. Stir in enough milk to make dip of dipping consistency.

Yields about 3/4 cup.

Friday, June 12, 2009


10 slices French bread (1/2-inch thick)
5 tsp sugar, divided
6-oz fat-free cream cheese
1/2 tsp almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 tsp confectioners' sugar

Place bread on an ungreased baking sheet; lightly coat with nonstick cooking spray. Sprinkle with 2 teaspoons of the sugar. Broil 3 to 4-inches from the heat for 1 to 2 minutes or until lightly browned. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over the toasted bread slices. Top with the berries and almonds. Dust berries with the confectioners' sugar. Serve immediately.

Thursday, June 11, 2009


1/3 cup butter flavored shortening
1/3 cup chopped green bell pepper
1/4 cup all-purpose flour
3/4 tsp salt
1/4 tsp paprika
3 cups half-and-half cream
1/4 cup sherry, optional
3 egg yolks, slightly beaten
2 cans (6-oz each) crab meat, rinsed and drained
2 tbsp chopped pimento

In a 2-quart saucepan, melt the shortening. Add bell pepper to melted shortening; cook, stirring, over medium heat until tender. Stir in flour, salt, and paprika. Blend in the cream and sherry, if using. Cook, stirring, over medium heat until mixture thickens; remove from the heat. Blend a small amount of the hot mixture into the egg yolks. Return to the hot mixture, stirring to combine well. Add crab meat and pimento. Cook and stir mixture over low heat until heated through. Serve over toast points.

Wednesday, June 10, 2009


2 tbsp butter or margarine
1 lb. boneless, skinless chicken breast, cubed
1 tube (7-oz) refrigerated biscuits
1 can (12-oz) evaporated milk
1 can cream of chicken soup, undiluted
1 pkg. (16-oz) frozen mixed vegetables
1 tsp poultry seasoning
1/4 tsp paprika
1/2 tsp dried onion flakes, optional

Melt butter or margarine in a Dutch Oven over medium heat. Add chicken and cook for 5 to 8 minutes or until no longer pink; stirring occasionally. Meanwhile, separate biscuits and cut each in half; set aside. Add milk, soup, vegetables, poultry seasoning, and onion flakes to the chicken in the Dutch oven and mix well. Bring to a boil, stirring frequently. Quickly place the biscuit halves in a single layer over the stew. Sprinkle tops of the biscuits with the paprika. Place lid on Dutch oven and reduce the heat to simmer. Simmer for 15 to 20 minutes or until the biscuits are light and fluffy.

Tuesday, June 9, 2009


8-oz pkg bowtie pasta
1 cup your favorite Italian Salad Dressing
2 tbsp Salad Supreme Seasoning
1 cup broccoli florets
1/2 cup thinly sliced carrots
1/2 cup diced bell pepper
1 cup cherry tomato halves
1/2 cup chopped red onion
3/4 cup Salad Toppins, divided

Cook pasta according to package directions. Rinse under cold water; drain well. Place pasta in a large bowl. Add the salad dressing, Salad Supreme Seasoning, broccoli florets, carrots, bell pepper, tomatoes, and red onion and 1/2 cup of the Salad Toppins to the pasta. Toss gently, cover, and refrigerate until serving time. Before serving, toss lightly and add the remaining 1/4 cup Salad Toppings.


1 pkg precooked frozen meatballs, slightly thawed
1 can tomato soup
1 soup can of water
1/2 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
1 cup shredded mozzarella cheese
Hero sandwich rolls
Shredded lettuce, if desired

In a medium saucepan, put the soup, water, garlic powder, basil, oregano, and pepper. Mix well and heat to almost boiling. Add the meatballs to the soup mixture and cook until heated through. Place meatballs in sandwich rolls, spoon some sauce over meatballs, and sprinkle the shredded cheese over the meatballs. Top with shredded lettuce, if desired.

Saturday, June 6, 2009


3 tbsp lime juice
2 tbsp olive oil
2 tbsp reduced-sodium teriyaki sauce
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp garlic powder
6 drops hot pepper sauce
6 uncooked jumbo shrimp, peeled and deveined

Combine the lime juice, olive oil, teriyaki sauce, balsamic vinegar, mustard, garlic powder, and hot pepper sauce in a large zip-top bag. Add shrimp to the bag, seal bag and turn to coat the shrimp. Refrigerate up to 1 hour, turning occasionally.

To grill the shrimp, coat grill rack with nonstick cooking spray before lighting. Drain shrimp and discard the marinade. Thread shrimp onto 2 metal or soaked wooden skewers. Grill, covered, over medium heat or you can broil 4-inches from heat, 3 to 4 minutes on each side or until the shrimp turn pink.

Note: This recipe is for 2 servings. Double recipe for 4, triple for 6, etc.


These smoothies are great for a quick breakfast or anytime you want a milkshake but realize you should do something healthier.

1 cup fat-free milk
1/4 cup orange juice
2 tbsp vanilla yogurt
1 tbsp honey
1 small banana, sliced and frozen
2/3 cup frozen blueberries
1/2 cup chopped peeled mango, frozen
1/4 cup frozen unsweetened peach slices

In a blender container, combine all the ingredients, cover and process until smooth. Pour into chilled glasses and serve immediately.

Yield: 4 servings of 3/4 cup each = 107 calories, 24 g carbs, 3 g protein OR 2 servings of 1 1/2 cups each = 214 calories, 48 g carbs, 6 g protein

Friday, June 5, 2009


1 pkg Butterscotch Slice and Bake cookies
8-oz cream cheese
2 tbsp milk
1/2 cup raspberry preserves (or other flavor to suit your taste)

Slice cookies and place close together in a 9 X 13-inch cake pan. Bake cookies at temperature instructed on cookies package for 10 to 12 minutes or until golden brown. Meanwhile mix the cream cheese with the milk. As soon as you remove the cookies from the oven, spread the cream cheese mixture over the top of the cookies. Spread the preserves over the cream cheese. Cool before cutting into squares.