24 slices of hard or genoa salami (about 4 inches in diameter)
1 cup marinated artichoke hearts, chopped fine
1/2 c roasted red peppers, chopped fine
4 oz fresh mozzarella, cut into small cubes
1/4 c fresh basil, chopped
Press one salami slice down into a regular sized muffin cup in a muffin tin
bake at 400 degrees for approx. 10 mins until salami is crisp
transfer to a plate to cool
mix all other ingredients together and spoon into cups to serve.
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
1- 26-30 ounce bag frozen hash browns (plain)
2- 14 ounce cans non-fat chicken broth
1- 10-3/4 can 98% fat free cream of chicken soup
1/4 cup chopped onion
1/4 tsp pepper
1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese
1 cup fat free milk
Add first 5 ingredients to crockpot and cook on high for an hour
Stir and then turn to low for another hour.
Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
Add milk and cook 10 - 15 minutes longer.
48 fresh grapes
Vanilla Greek yogurt(or desired yogurt flavor)
1 cup chopped pecans (may substitute with any nuts)
1. Wash grapes and pat completely dry. Spear each grape with a toothpick.
2. Holding the end of the toothpick, dip each grape in the vanilla Greek yogurt ; allow excess coating to drip off.
3. Immediately dip the end of the grape chopped pecans; place on wax paper to dry.
1 large head cauliflower
4 ounces low fat cream cheese
1/2 cup low fat sour cream
1/4 cup minced chives or green onions
1/4 cup freshly grated Parmesan cheese
1/3 cup crispy, crumbled bacon
1 cup sharp cheddar cheese (can use reduced fat)
Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.
Mix in cream cheese, sour cream, most of the chives, Parmesan, and most of the crumbled bacon.
Spread evenly in a small glass casserole dish. Sprinkle with cheddar cheese.
Bake at 350 degrees for 30-35 minutes, or until hot and bubbly. Top with remaining chives and bacon.
1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T fat-free milk
2 1/2 cups (1/4 inch-thick)
slices zucchini (about 2 small)
Preheat oven to 425.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
Minutes to Prepare: 10, Minutes to Cook: 30, Number of Servings: 4 Number of Servings: 4
Ingredients: 4 cups shredded lettuce 3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice 1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix 1 can black beans 3 medium diced tomatoes 2 cans sliced olives 8 oz 2% cheddar cheese
Starting with the lettuce on the bottom of a bowl, add each layer on
top of the next, ending with sprinkling the cheese on top. Alternate one
celery stick with each whole grain chip to cut your calories in half.
This a wonderful low cost recipe. I made them without the Rol-Tel because I'm not a huge tomato fan and they turned out great. I used the leftovers to make Barbecue Chicken Wraps (inspired by Red Robin).
OVEN BAKED FAJITAS
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.