thinly sliced bread
unsalted butter, herb butter, mayo, or cream cheese, softened
Bacon, ham, roast beef or sausage
cheese slices
pepperoni
spinach
tuna or chicken salad
tomato slices
hard boiled egg slices
onion slices
Spread bread with choice of condiment. Add desired fillings. Cut into squares, rectangles, or diamond shapes to serve. *Tea sandwiches can be made ahead and covered with plastic wrap and refrigerated until ready to serve. Decorate serving trays with fresh flowers or herbs.
3 oz. cream cheese, softened
1 cucumber, peeled and thinly sliced
butter
1 1/2 t. Italian dressing
white bread
salt
Sprinkle cucumber slices with salt. Drain on paper towels. Combine and spread butter and cream cheese on bread in a thin layer. Add cucumbers, no more than 1/4" high. Cover. Refrigerate until ready to serve.
1 c. thick & chunky salsa, your choice
1 large red or green pepper, top and seeds removed
16 oz. sour cream, or 8 oz. cream cheese, softened
1 env. taco seasoning mix
tortilla chips
Combine all ingredients except bell pepper and chips in a 1 qt bowl. Place inside pepper. Serve with chips. Makes 3 c.
7 oz. can tuna, drained well
mayonnaise
curry powder, to taste
chopped almonds
8 oz. cream cheese, softened
chives, to taste
sherry, optional
crackers
Combine tuna and cream cheese. Add mayo to make a soft consistency. Add chives and curry. Add dash of sherry, if desired. Sprinkle with chopped almonds. Place in pyrex dish and bake at 350 for 20 minutes. Serve hot with crackers.
4 c. cubed, seeded watermelon
12 oz. bottle sparkling mineral water or gingerale
10 oz. pkg. frozen raspberries
Place a single layer of watermelon in a shallow pan. Freeze until firm. Remove from freezer and let stand for 5 minutes. Drop watermelon through chute of food processor or blender while running. Add frozen chunks of raspberries alternately with mineral water, processing until smooth. Makes 5 1/2 c.
1 ct. refrigerated buttermilk biscuits
1 garlic clove
1/4 c. green bell pepper, chopped
1/4 t. dried oregano
1/4 c. Parmesan cheese, grated
olive oil
1/2 c. tomato, seeded and chopped
1/4 c. chopped onion
1/4 t. dried basil
Preheat oven to 400. Separate biscuits horizontally in half to form 20 biscuits. On a 13" round baking stone, arrange 6 biscuits, with edges touching, in a circle. Arrange remaining biscuits, edges touching in another circle around the center ring of biscuits. Gently press biscuits together to seal. Spray or brush biscuits with oil. Press garlic evenly over biscuits. Sprinkle inion, pepper, and tomato evenly on top. Add basil and oregano. Bake for 15-17 minutes or until edges are golden brown. Pull biscuits apart to serve.
16 oz. cream cheese, softened
8 oz. jar dried chipped beef
4 t. chopped onion
2 T. butter
1 c. sour cream
4 T. milk
1 c. chopped pecans
crackers
Saute pecans in butter. Set aside. Combine all other ingredients, except crackers. Place in a baking dish. Top with sauteed pecans. bake at 350 for 20-25 minutes. Serve warm with crackers.
4 c. water
salt & pepper to taste
1/4 c. grated cheddar cheese
10 oz. pkg, frozen chopped broccoli
2 c. Magic Mix
2 cubes chicken bouillon
Cook chopped broccoli. Combine water, magic mix, and bouillon cubes in a saucepan. Stir over medium heat until slightly thickened. Reduce heat to low and add cooked broccoli and grated cheese. *Adding oatmeal to soup makes it thicker and adds flavor and richness.
**This recipe is from a nutritionist friend of mine.
4 c. water
1 bouillon cube
2 c. Magic Mix
3 cooked carrots, mashed or
3 potatoes, cooked & chopped &
1 T. chopped onion or
1 pkg. chopped spinach, cooked or
1 can cream style corn & 1 T. onion
Combine in a saucepan: water, magic mix, and bouillon. Stir over medium heat until bubbling and slightly thickened. Add 1 selection from the vegetables. **Use magic mix for all milk based soup recipes or add canned soups instead of water to make cream soup.
*This recipe is from a nutritionist friend of mine.
1 c. low fat cottage cheese
1/2 c. plain yogurt
1/2 T. chopped fresh parsley
1/8 t. garlic powder
2 T. skim milk
1 T. lemon juice
1/8 t. onion powder
assorted vegetables
Place cottage cheese and milk in food processor. Process 45 seconds until smooth. Fold in remaining ingredients, except vegetables. Cover and chill. Serve with assorted vegetables. Makes 1 1/2 c.
15 1/2 oz. can artichokes, drained and chopped
1 c. Parmesan cheese
1 pinch salt
1 c. mayo
2 c. grated mozzarella
Combine all ingredients. Place in baking dish and bake at 350 for 30 minutes. Serve hot with triscuits.
1 c. cider vinegar
1/2 c. oil
5 t. Worcestershire sauce
2 T. salt
4 t. Tobasco sauce
1/4 t. garlic powder
Mix all ingredients together. Brush on chicken and cook as desired.
1 can frozen lemonade
1 can frozen orange juice
1 can frozen limeade
2 family size tea bags
1 1/2 c. sugar
water
Make ice tea using water, tea, and sugar. Add canned juices. Add enough water to make 1 gallon. Stir and chill.
1 lb. sharp cheddar cheese, shredded
3/4 c. mayo
1/2 t. Tobasco sauce, or to taste
1 c. chopped pecans
1/2 small onion, chopped
raspberry jam
Mix all ingredients together except for jam. Put in mold. Refrigerate. Before serving, pour jam in middle (after removing from the mold). Serve with crackers.
2 T. olive oil
1 bell pepper, seeded and diced
5 plum tomatoes, cut into chunks
8 cloves garlic, peeled and diced
1 medium onion, peeled and diced
1 can diced tomatoes (I use the Del Monte brand that has basil, oregano and garlic in it)
Saute garlic, pepper, and onion in oil. Add plum tomatoes. Stir and heat for 5 minutes. Add canned tomatoes. Stir and let simmer over low heat for 5 minutes. Sere over cooked angel hair pasta, or spread on pizza crust and prepare as desired.
1 c. magic mix
1 1/4 c. water
In a saucepan, combine magic mix and water. Stir over medium heat until it starts to bubble. For meat flavor, add 1 bouillon cube to sauce. Use magic sauce for all recipes calling for white or cream sauce, Makes 1 1/2 c.
*This recipe is from a nutritionist friend of mine.
1 T. vinegar or lemon juice
enough whole or 2% milk to make 1 c.
Combine ingredients and let stand for 5 minutes before using.
*other measurements:
4 c. instant dry milk
1 c. butter or margarine (2 sticks)
1 c. flour or 1/2 c. cornstarch
Combine milk, flour, and butter in a large bowl. Use two knives to cut the butter in to the dry ingredients. Mix until it looks like cornmeal. Keep tightly covered in the refrigerator. It will keep for several months. Magic Mix can be used in many recipes to make food prep easy and economical. (makes 5 c.)
*This recipe is from a nutritionist friend of mine.
1 lb. ground beef
1 lb. Velveeta cheese, cut in medium size chunks
1/4 t. chili powder
4-5 drops tabasco sauce
tortilla chips
1 small onion, chopped
1 can Rotel tomatoes and chilies, your choice
1/4 t. red pepper
1 small jalapeno pepper, seeded, chopped
Brown and drain beef and onion. Add Rotel and cheese chunks together in a microwave safe bowl. Het until melted and smooth. Stir intermittently. Combine with beef mixture. Add remaining ingredients and mix well. Serve warm with tortilla chips.
juice of 9 lemons
2 lbs. sugar
2 qts. gingerale, chilled
crushed ice
juice of 6 oranges
1 large can pineapple juice
Combine all ingredients except gingerale and ice. Chill. Add last two ingredients when ready to serve.
1 can cream of mushroom soup
1 can Armour chili, no beans
tortilla chips
1 can Ole El Paso hot jalapeno relish
3 lbs. Velveeta cheese, cubed
Combine soup, relish, and chili. Add cheese. Place in lined or sprayed crockpot. Allow the cheese time to melt. Stir occasionally. Best if kept hot to serve with chips.
8 oz. cream cheese, softened
1/2 t. Worcestershire sauce
1/2 t. seasoned salt
crackers, your choice
2 cans tuna, well drained
1/2-1 t. minced onion
1 t, lemon juice
Combine all ingredients together, except crackers. Chill. Take out of refrigerator 30 minutes before serving so it will be easier to spread. Serve with crackers.
8 oz. cream cheese, softened
1/2 c. chopped pecans
small can crushed pineapple, drained
Pepperidge Farm distinctive three crackers, or Ritz crackers
Combine all ingredients together, except crackers. Refrigerate. Serve with your choice of crackers.
10 small tea bags
2 c. sugar
1 small can frozen lemonade
water. Steep tea bags in 1 qt. hot water. Add sugar and lemonade. Add enough water to make 1 gallon. Chill until ready to serve.
4 T. butter
3 T. flour
3 c. milk
4 1 oz. cans cream style corn
1 can eaglebrand milk
salt to taste
2 T. chopped red, green, or yellow pepper
2-3 c. chicken broth
1-2 20 oz. bags frozen shoepeg corn
Saute pepper in butter. Add all other ingredients. Simmer until ready to serve.
8 oz. cream cheese, softened
4 oz. can jalapeno relish
Combine in blender until smooth. Refrigerate until chilled and ready to serve.
3/4 c. mayonnaise
1/2 c. buttermilk
1 t. Worcestershire sauce
2 T. red wine vinegar
1/8 t. pepper
3/4 c. sour cream
1 c. shredded extra sharp cheddar cheese
1/8 t. salt
dash of garlic powder
Combine all ingredients in blender. Cover. Whirl until smooth. Serve as a dip for raw vegetables or in baked potatoes. Makes 2 c.
1/2 c. red wine vinegar
2 T. lemon or lime juice
1/4 t. groung pepper
3/4 c. olive oil
1/4 c. prepared dijon mustard
1/4 t. salt
2 T. sugar, optional
Combine all ingredients, except oil, in blender until smooth, stopping once to scrape down sides. Add oil in a slow steady stream while blender is running. Yields 1 1/2 c.
1 pkg dry ranch dressing
8 oz. cream cheese, softened
1 can chopped green chilies
green olives with pimentos to taste, chopped
flour tortillas
Combine all ingredients together and spread on tortilla. Roll up and place in plastic wrap. Refrigerate over night. Unroll, slice, and enjoy!
28-30 oz. can diced tomatoes
1 garlic clove, minced
1 can Rotel tomatoes, your choice
Jalapeno slices and juice
salt to taste
cilantro or parsley, chopped
Place all ingredients in blender, and mix well. Pour in serving container. Increase or decrease te amount of jalapeno depending on how hot you like it. Serve with chips or as a topping.
1 whole chicken, or 4-6 large chicken breasts
4-5 chicken bouillon cubes
1 2/3 c. Bisquick mix
2/3 c. water or milk
2 T. Worcestershire sauce
water to cover
Boil chicken in Dutch oven with water, cubes, and sauce for several hours. (chicken should fall off the bones) Remove from broth. Remove skin and bones. Break chicken into pieces. Return to pot. Combine Bisquick and milk or water (water makes the biscuits lighter and lower fat) Stir until soft dough forms. Drop by spoonfuls into boiling pot. Reduce heat. Cook, uncovered, for 10 minutes, then cover and cook an additional 10 minutes.
**I have also cooked the chicken in a crockpot on low all day (with the other ingredients, except the dumplings), then after 6 hours broke up the chicken, leaving it still in the crockpot. Combine the dumpling mixture and drop on top of the broth, changed the temperature to high and cooked, covered, an additional 20 minutes. Be sure to break open a dumpling before serving to make sure they are done.
Yummy!
