With shredded carrots and onions, this zucchini casserole is rich and satisfying.
Ingredients
4 to 6 C. zucchini, cubed and cooked
¾ C. shredded carrots
½ C. chopped onions
6 Tbs. butter
2 ½ C. Cheddar cheese croutons
1 (10 ¾ oz.) can cream of chicken or mushroom soup
½ C. sour cream
Directions
Cook zucchini and drain. Sauté carrots and onions in 4 Tbs. butter until tender. Remove from heat; stir in 1 ½ C. croutons, soup and sour cream. Gently stir in zucchini. Pour into 1 ½ quart casserole. Melt remaining butter and stir in remaining croutons; toss gently. Top the casserole. Bake at 350 degrees for 30 to 40 minutes
Friday, August 22, 2008
Thursday, August 21, 2008
Black Rasperry Cream Pie
Ingredients
1 purchased 9-inch graham cracker crumb pie shell
1 egg white, beaten
1 cup whipping cream
1 8-oz. pkg. cream cheese, softened
1 10-oz. jar black raspberry spread
Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)
Directions
1. Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
2. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
3. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.
1 purchased 9-inch graham cracker crumb pie shell
1 egg white, beaten
1 cup whipping cream
1 8-oz. pkg. cream cheese, softened
1 10-oz. jar black raspberry spread
Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)
Directions
1. Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
2. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
3. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.
Sunday, August 17, 2008
Mango Medley Madness
The ingredients list may seem odd, but somehow they go together wonderfully and create a beautiful looking and delicious fruit salad that is truly refreshing.
Ingredients
5 mango, peeled and diced
6 fresh strawberries, sliced
1/2 C. blackberries
1/4 C. chopped cilantro
1/2 lime, juiced
Directions
Combine mangos, strawberries, and blackberries in a bowl. Toss with cilantro and lime. Refrigerate for 1 hour.
Ingredients
5 mango, peeled and diced
6 fresh strawberries, sliced
1/2 C. blackberries
1/4 C. chopped cilantro
1/2 lime, juiced
Directions
Combine mangos, strawberries, and blackberries in a bowl. Toss with cilantro and lime. Refrigerate for 1 hour.
Chicken Taco Salad
This healthy salad is a Weight Watchers recipes, which means it's good for the diet and filling for the stomach.
Ingredients
4 serving olive oil cooking spray (5 one-second sprays per serving)
8 medium corn tortilla(s), cut into 4 wedges each
1/2 tsp. table salt
4 C. romaine lettuce, shredded
1 lb. cooked, skinless chicken breast, shredded
1 C. tomatoes, diced
1/2 C. shredded reduced-fat Mexican cheese
1/2 C. fat-free sour cream
1/4 C. salsa
1/2 tsp. ground cumin, or Adobo seasoning
1/2 tsp. hot pepper sauce
Directions
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray. Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes. Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl. In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 Tbs. dressing over each salad.
Ingredients
4 serving olive oil cooking spray (5 one-second sprays per serving)
8 medium corn tortilla(s), cut into 4 wedges each
1/2 tsp. table salt
4 C. romaine lettuce, shredded
1 lb. cooked, skinless chicken breast, shredded
1 C. tomatoes, diced
1/2 C. shredded reduced-fat Mexican cheese
1/2 C. fat-free sour cream
1/4 C. salsa
1/2 tsp. ground cumin, or Adobo seasoning
1/2 tsp. hot pepper sauce
Directions
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray. Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes. Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl. In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 Tbs. dressing over each salad.
Thursday, August 7, 2008
No Bake Peanut Butter pie
A delicious frozen dessert could not be easier.
Ingredients
1 (8 oz.) package cream cheese
1 1/2 C. confectioners' sugar
1 C. peanut butter
1 C. milk
1 (16 oz.) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Directions
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells. Cover and freeze until firm.
Ingredients
1 (8 oz.) package cream cheese
1 1/2 C. confectioners' sugar
1 C. peanut butter
1 C. milk
1 (16 oz.) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Directions
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells. Cover and freeze until firm.
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