Chicken and Broccoli Alfredo

• 1/2 lb. (uncooked) fettucini
• 2 Cups fresh broccoli florets
• 1/4 Cup italian dressing
• 1 pound chicken breasts cut into bite-size pieces
• 1 2/3 Cups milk
• 4 oz. cubes Cream Cheese
• 1/4 Cup grated parmesan cheese
• 1/2 tsp. basil leaves (optional)

 

COOK pasta as directed on package, adding broccoli to the boiling water the last 2 min.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly and cook 1 to 2 min. or until sauce is well blended and heated through.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly.

Double Apple Mojito

Ingredients

• Small handful fresh mint, about 10 leaves
• 1 cup ice cubes
• Splash simple syrup (equal parts sugar and water, heated until sugar dissolves; cool)
• 1/4 cup apple juice
• 1/3 cup vodka

Directions

In a tall glass, crush mint leaves with a muddler. Top with ice, simple syrup, apple juice and vodka. Garnish with red and green apples slices and serve.

Watermelon Fire and Ice Salsa

Ingredients

• 3 cups chopped watermelon
• 1/2 cup chopped green bell pepper
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onions
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon garlic salt

Directions

1. In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Applesause Squares

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 1/2 cups applesauce
• 1/2 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F . Grease one 8×8 inch baking pan.
2. Cream butter, sugar, eggs and vanilla; beat well.
3. Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
4. Place batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Cut into squares and serve.

Peanut Butter Cookies for Diabetics

• 1 Cup of Peanut Butter (creamy or chunky)
• 1 Cup of Splenda
• 1 Large Egg
• 1 tsp. Baking Soda

Preheat oven to 350 degrees

(This recipe does not contain any flour)

Grease or spray baking sheets. Mix peanut butter and sugar with mixer until well combined.  Beat egg into peanut butter mixture and then add baking soda. With level teaspoons of dough, roll and place about 1 inch apart on baking sheets. Flatten with fork so they are about 1-1/2 inches in diameter.

Bake cookies in the middle of the oven until puffed and pale golden brown for approximately 10 minutes. 

Makes approximately 2 dozen cookies.

Stuffed Celery

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sour cream
• 1/4 cup chopped walnuts
• 20 green olives with pimento, chopped
• 1 bunch celery, cut into bite-size pieces

 Directions

1. In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces.

Baked Sweet Potato Chips

• 2 thinly sliced sweet potatoes
• 3 Tbsp. Parmesan Grated Cheese

Heat oven to 425 degrees

Place potatoes in a large bowl and spray with non-stick cooking spray. Add 1 1/2 Tbsp. grated cheese and toss to coat.

Spread potatoes into a single layer on a baking sheet sprayed with non-stick cooking spray (spray with additional spray after potatoes are laid out).

Bake for 9 minutes and turn potatoes for an additional 9 minutes. Spray potatoes with additional cooking spray and return to the oven. Turn the oven off and let the potatoes stand inside the closed oven for 8 – 10 minutes or until crisp and golden brown. Remove from oven and toss with remaining grated cheese topping.

Pizza On The Grill

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 pinch white sugar
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 1/3 cups all-purpose flour
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1/4 cup tomato sauce
• 1 cup chopped tomatoes
• 1/4 cup sliced black olives
• 1/4 cup roasted red peppers
• 2 cups shredded mozzarella cheese
• 4 tablespoons chopped fresh basil

Directions

1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic.  Set aside to rise for 1 more hour, or until doubled again.
2. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
3. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Spinach Manicotti

• 1 Large Onion
• 2 Large Cloves of Minced Garlic
• 2 – 28 oz jars of Pasta Sauce
• 1 tsp. Sugar
• 16 oz. Ricotta Cheese
• 8 oz. Shredded Mozzarella Cheese
• 2 Large Eggs
• 1 Cup Shredded Parmasan Cheese
• 10 oz Bag or Box of Chopped Spinach
• 8 oz. Uncooked Manicotti
• 8 oz. Shredded Mozzarella Cheese

Preheat oven to 350 degrees

Thaw spinach and squeeze between paper towels to get all water out. Set aside. In a large skillet saute the onions and garlic. Add the pasta sauce and sugar. Stir to blend. Bring sauce mixture to a boil. Reduce heat, cover and simmer while preparing filling. In a large bowl combine the ricotta cheese, first amount of mozzarella cheese, slightly beaten eggs, parmesan cheese and the drained spinach. Mix spinach manicotti filling well. Pour 1 cup of the tomato sauce into the bottom of an un greased casserole dish. Stuff the uncooked manicotti with the cheese spinach filling. Layer stuffed manicotti into pan and cover with remaining sauce. Cover with foil.
Bake stuffed spinach manicotti for 45 minutes. Remove foil. Top manicotti with remaining cheese and bake an additional 15 minutes. Let stand 10 minutes before serving. Easy spinach manicotti can be prepared the day before and stored in the refrigerator over night. Remove from refrigerator 1/2 hour before baking.

Serves: 6 – 8

Cheesecake Dip

Ingredients

• 3 ounces Neufchatel cheese
• 2 tablespoons white sugar
• 3 tablespoons low-fat milk
• 2 cups frozen whipped topping, thawed
• 1 teaspoon vanilla extract

Directions

1. In a mixing bowl, combine the Neufchatel cheese, sugar, and milk. Mix thoroughly until well blended and smooth. Gently combine the frozen whipped topping and vanilla with the mixture. Serve chilled.