ROAST BEEF PASTA SALAD

 9-oz uncooked radiatore (or your favorite small) pasta

6-oz lean deli roast beef 

1 can (15-oz) kidney beans, drained and rinsed

1 can (15-oz) whole baby corn, drained and rinsed

1 can (10-oz) diced tomatoes and green chilies

1 cup sherry tomato halves

2 tbsp minced fresh parsley

1 tbsp minced fresh oregano

1/4 cup olive oil

1/2 cup sliced ripe olives, optional

Cook pasta according to package directions; omit salt, drain. Rinse with cold water and drain again.

Slice the beef into thin strips and combine in a large bowl with the pasta and remaining ingredients. Toss to coat and garnish with some fresh oregano, if desired.

Yield: 6 servings

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SKINNY BERRY PROTEIN SMOOTHIE

 6 oz container non-fat blueberry Greek yogurt

½ cup frozen or fresh blueberries

½ scoop vanilla protein powder

1 cup crushed ice

¼ cup water

1. Place all ingredients in a blender and mix on high until well blended. You can top with fresh blueberries if you like. Serve immediately.

Yield: 1 smoothie

Nutritional Information: 215 Calories

Calories from fat: 15

Fat: 2g

Saturated Fat: 0g

Cholesterol: 5mg

Sodium: 176mg

Carbohydrates:21 g

Fiber: 2g

Sugar 16g

Protein: 31g

Calcium: 23%

Iron: 1%

WWP+: 5

Source: Skinny Mom

BROCCOLI BACON SALAD

Not only is this a quick fix recipe it is also a healthy recipe. It is a recipe I got from LifeScript.

• 1 clove garlic, minced
• 1/4 cup low-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 4 cups finely chopped broccoli crowns, (see Tip)
• 1 8-ounce can sliced water chestnuts, rinsed and chopped
• 3 slices cooked bacon, crumbled
• 3 tablespoons dried cranberries
• Freshly ground pepper, to taste

1

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.

 

TIPS:

Tip: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

COLA BURGERS

 A friend sent me this recipe; can't wait to try it!

1 egg
1/2 cup cola, divided
1/2 cup crushed saltine...
6 tablespoons French dressing, divided
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
1 1/2 lbs hamburger
hamburger bun

Directions:
1 Combine the egg, 1/4 c. cola, crackers, 2 tbsp. dressing, cheese and salt.
2 Add the beef and mix well.
3 Shape into six patties.
4 In a bowl, combine the remaining cola and dressing.
5 Grill patties, uncovered, for 3 min. a side.
6 Brush with cola mixture.
7 Grill 8-10 min. longer or until juices run clear basting and turning as needed.
8 Serve on buns.

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CHICKEN NACHO BAKE

 

4 small  boneless skinless chicken breasts(1 lb.)

1/2

cup  TACO BELL® Thick & Chunky Salsa

1/2

cup  crushed baked tortilla chips

1/2

cup  KRAFT 2% Milk Shredded Sharp Cheddar Cheese

2

slices  OSCAR MAYER Bacon, chopped

1

small  onion, chopped

2

cups  grape tomatoes

2

cups  cooked long-grain brown rice

1/4

cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet; top with salsa. Bake 20 min. or until chicken is done (165ºF), topping with crushed chips and cheese for the last 5 min.

MEANWHILE, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add onions to skillet; cook and stir 5 min. Stir in tomatoes; cook 4 to 5 min. or until tomatoes begin to pop, stirring occasionally. Add rice; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in bacon.

TOP chicken with sour cream. Serve with rice mixture.

Yield: 4 servings

Per serving: Calories 380, 10 g fat (4 sat), 35 g carbs, 33 g protein, 5 g sugar, 

Source: Kraft Foods

THAI CHICKEN PEANUT NOODLES

1/4 cup creamy peanut butter

1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 tsp sriracha Asian hot chili sauce
1/4 tsp crushed red pepper flakes
12-oz uncooked multigrain spaghetti
1 lb lean ground chicken
1 1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

In a small bowl, whisk the first 6 ingredients until blended.

Cook spaghetti according to package directions; drain.

In a large skillet, cook the chicken, carrots, red pepper and garlic over medium heat 5 to 6 minutes until chicken is no longer pink, breaking up chicken into crumbles; drain.

Stir the peanut butter mixture into the chicken mixture and bring to a boil. Reduce heat and simmer uncovered 3 to 5 minutes or until sauce is slightly thickened.

Serve the sauce with the spaghetti. Garnish each serving with the peanuts and green onions.

Yield: 6 servings
Per serving: 475 calories, 17 g fat (3 g sat) 51 g carbs, 7 g fiber, 33 g protein

 

this is an old TOH recipe and photo

BLACK BEAN AND AVOCADO SALSA

2 jalapeno peppers (remove seeds for less heat, if desired)

1 small garlic clove, finely chopped

1/4 small white onion, finely chopped

1/2 tsp salt, optional

1/4 tsp freshly ground black pepper

1 can black beans, drained and rinsed

2 scallions, thinly sliced

2 tbsp fresh lime juice

1 tbsp olive oil

1 avocado, diced

1/2 cup fresh cilantro, chopped

In a large bowl, combine the peppers, garlic, onion, salt and pepper. 

Add beans, scallions, juice and oil; toss to combine.

Fold in the avocado and cilantro

Serve with tortilla chips.

file photo

CAMPBELL'S MINI CHICKEN POT PIES

1 1/2 cups cubed cooked chicken

1 can (10 3/4-oz) condensed cream of chicken soup
1 1/2 cups frozen mixed vegetables, thawed
flour
1 tube (10 pieces) refrigerated biscuits
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees.
Spray 10 (2 1/2-inch size) muffin cups with nonstick cooking spray; set aside.

In a medium bowl, combine the chicken, soup, and vegetables; set aside.

Sprinkle a flat surface lightly with flour then roll out or pat the biscuits to flatten slightly. Press biscuits onto the bottom and up the sides of the muffin cups. Spoon 1/3 cup of the chicken mixture into each biscuit cup. Lightly press down mixture with back of spoon to mixture is level with biscuit.

Top each pie with about 2 teaspoons of the shredded cheese.

Bake at 375 degrees for 15 minutes or until the biscuits are browned and the cheese is melted.

Remove from the oven and cool in the pans on a wire rack for 5 minutes before removing to serve.

Campbell's photo

EASY WHITE CHEESE DIP

1 lb white American cheese, grated

1 can sliced green chilies, drained

In a saucepan over low heat, melt cheese while stirring constantly. Add the chilies and heat through.

Serve with tortilla or corn chips.

FILE PHOTO

EASY LIME SHREDDED BRUSSEL SPROUTS

 1/4 cup butter

1 lb Brussel Sprouts, halved and shredded

1 lime, juiced (or more to suit taste)

1 pinch salt

freshly ground black pepper to taste

Heat butter in a skillet over medium heat.

Cook and stir Brussel Sprouts until butter is melted and sprouts are tender, about 6 to 8 minutes.

Squeeze lime juice over sprouts and season with salt and pepper.

allrecipes.com recipe and photo