A recipe medley

Val.inddCHEESY BACON BREAKFAST TORTILLAS

 

1/2 c. liquid egg substitute

1/4 tsp. black pepper

2 Tbsp. chopped red bell pepper

2 slices turkey bacon, cooked, crumbled

2 (8”) low-carb whole wheat tortillas

1 scallion, thinly sliced

1/4 c. reduced-fat finely shredded Cheddar cheese

Coat medium skillet with cooking spray. Over medium heat scramble egg substitute, bell pepper and black pepper. Evenly distribute scrambled eggs and bacon over each tortilla, then top each with scallions and cheese. Roll tortillas and place seam-side down on microwaveable plate. Microwave on high 10-15 seconds or until heated through. Serve immediately.

 

NO-BAKE OVALTINE CEREAL BARS

 

Nonstick cooking spray

2/3 c. honey

1/3 c. creamy peanut butter

1 tsp. vanilla extract

1/4 c. Ovaltine chocolate mix

1/3 c. dried cherries

3 c. crisp rice cereal

1/2 c. old-fashioned oats

1/3 c. sunflower seed kernels

Line 9-inch square baking pan with foil, allowing a little overhang for lifting bars from pan. Spray with nonstick cooking spray. Combine honey and peanut butter in large, microwave-safe bowl. Heat on high for 30 seconds, stirring until smooth. Stir in Ovaltine and vanilla until smooth. Add cereal, oats, cherries and sunflower seed kernels. Gently toss together until completely coated. Pour into prepared pan. With greased hands or a piece of parchment paper, press mixture into an even layer in pan, using as much pressure as you can while keeping it as even as possible. Cover and refrigerate for one hour. Lift bars from pan using foil Carefully peel foil away and cut into bars. Makes 20 servings.

 

REFRIGERATOR BLUEBERRY PIE

 

4 c. fresh blueberries, divided 1 c. sugar

3/4 c. hot water 2 Tbsp. cornstarch

1/4 tsp. salt 2 Tbsp. lemon juice

1/4 tsp. ground cinnamon 1 (9”) baked pie crust

Sweetened whipped cream

Combine one cup blueberries, sugar, hot water, cornstarch, salt and cinnamon in saucepan. Cook over medium-high heat until mixture thickens, stirring constantly. Add remaining three cups blueberries and lemon juice; stir gently. Spoon into pie crust; cover and chill one hour or until set. Serve with whipping cream.

 

CUCUMBER CRAB SALAD

 

1/2 c. sugar

1/2 c. white wine vinegar

1 tsp. soy sauce

1/2 tsp. salt

1/2 tsp. black pepper

1 small onion, thinly sliced

2 cucumbers, thinly sliced

4 tomatoes, sliced

1 c. fresh lump crabmeat, drained *

2 celery ribs, thinly sliced

*A (6 oz). can drained crabmeat can be substituted. Soak in ice water 10 minutes, drain and pat dry.

Whisk together sugar, vinegar, soy sauce, salt and pepper in medium bowl. Add cucumbers, celery, onion and crabmeat; toss well. Serve over tomato slices. Serves four.

 

AVOCADO-CITRUS SALAD

 

4 c. mixed baby greens

1 avocado, halved, seeded, peeled and cut into thin wedges

1 1/2 c. refrigerated pink grapefruit sections

4 Tbsp. fat-free vinaigrette dressing

Divide greens equally among four salad plates. Arrange avocado wedges and grapefruit sections over greens, distributing evenly. Drizzle with dressing. Serves four.

 

BACON MONKEY BREAD

 

11 bacon slices, cooked, crumbled

1/2 c. butter, melted

1/2 c. grated Parmesan cheese

1 small onion, chopped

3 (10 oz.) cans refrigerated buttermilk biscuits

In medium bowl combine bacon, cheese and onion; set aside. Cut each biscuit into quarters. Dip 1/3 of biscuit pieces into melted butter and place in 12-cup Bundt pan sparyed with cooking spray. Sprinkle with half of bacon mixture. Repeat layers with remaining biscuit pieces and bacon mixture, ending with biscuit pieces. Bake 40 minutes in preheated 350° oven or until golden. Cool in pan 10 minutes; invert onto serving platter and serve immediately.

 

UNFORGETTABLE CHICKEN CASSEROLE

 

3 c. chopped cooked chicken

1 c. sour cream

2 c. finely chopped celery

1 c. mayonnaise

1 c. (4 oz.) shredded Cheddar cheese

1 (4 oz.) can water chestnuts drained, chopped

1 (10 3/4 oz.) can cream of chicken soup

1/2 c. slivered almonds

1 (6 oz.) can French-fried onion rings

In large bowl stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup and almonds. Spoon into 9-inch by 13-inch baking dish coated with cooking spray. Bake, uncovered, for 30 minutes in preheated 350° oven. Sprinkle onion rings evenly over top and bake five more minutes or until bubbly around edges. Let stand five-10 minutes before serving. Serves eight.

 

SWEET POTATO NUT BREAD

 

1/2 c. soft butter or margarine

2 c. sugar

3 1/2 c. sifted flour

1 c. walnuts, finely chopped

2 c. cold mashed fresh sweet potatoes

2 tsp. baking soda

1/2 c. shortening

2/3 c. cold, strong black coffee

4 eggs

1/2 tsp. salt

1 tsp. cinnamon

1 1/2 tsp. nutmeg

Cream shortening and sugar until light. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes. Sift together dry ingredients, add nuts. Stir into creamed mixture alternately with cold coffee. Pour batter into two greased 9-inch by 5-inch loaf pans. Bake at 375° for one hour or until tests done in center. Cool 10 minutes. Remove from pans and cool completely.

 

 

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