RECIPE OF THE DAY! PUFF PASTRY APPETIZER

This is one of my all-time favorite appetizers. Fast and easy, the golden bites are always a huge hit. I make and freeze batches for dinner parties throughout the year. Your family and friends will love this recipe. ENJOY!


Yield: 28 Servings

Prep time: 30 min. + chilling

Bakeing time: 10 min.


Ingredients:

2 cups water

24 fresh asparagus spears (about 1 pound), trimmed

1 package (8 ounces) reduced-fat cream cheese

1/2 teaspoon salt

1 package (17-1/4 ounces) frozen puff pastry dough, thawed

1/4 cup egg substitute


Directions:

1. In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry.

2. In a bowl, beat cream cheese and salt until smooth; set aside.
Unfold the dough on a lightly floured surface.

3. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges.

4. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese.

5. Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour.

6. Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute.

7.Bake at 425° for 8-12 minutes or until golden. Serve warm.


One serving (2 pieces) equals 87 calories

The Day After Thanksgiving!

Oh my! I can't tell you how much I have missed posting on this site and doing my recipe of the day!

Hope everyone had a wonderful Thanksgiving holiday, and that the family & friends did not drive you nuts. LOL.

I haven't posted here in quite a while, so I'd like to give you an update of what's going on with me.

I made the holiday dinner for everyone and it was a huge success! We had 25 people over and I made so much food! Despite having tons of great food around, I'm proud to say I ate so little of it that I actually lost weight - I was so worried that I would gain some.

I have lost a total of 121 pounds since having the lap-band put in fourteen months ago. I must tell you, I feel SO good (and I look pretty good too!). I had not seen some of my family and friends for quite some time - and they and they were all amazed at the huge difference in me.

So now everyone is around the table, and they are toasting me for the wonderful dinner and for inviting everyone over - I then get up and walk briskly to the other side of the room to get my glass. Well, I don't know how, but I slipped on the marble floor in the kitchen, and I hit the ground. At first, I was stunned and shocked, and I had to lay there for a second. I hurt my knee and hip - not too bad though - just enough to feel it the next morning. So, in the middle of their toast, I now look up from the floor and I can see all my guests holding their glasses up with eyes and mouths wide open - they were as stunned as I was. My daughter was in the bedroom and she heard a thud - she looked down the hall and all she could see my feet! I must have looked like the Wicked Witch of the East after Dorothy had dropped her house on her! LOL.

So my husband, daughter and a few friends ran over to help me up. Well, they did help me to my feet, but it was not hard for them to pick me up. I know that it would have been a disaster if the same thing happened to me before the weight - loss. I would have been hurt a lot worse for sure - and It would have been mortifying to need a whole lot of people struggling to lift me up off the floor. This was just another unexpected benefit of my weight loss! By the way, I'm sure I would never had the strength and stamina to put this dinner together when I was 288 pounds.

So, all-in-all my Thanksgiving Dinner and day was a huge success.

RECIPE OF THE DAY! SPINACH DIP

LOOKING FOR A HOLIDAY APPETIZER TRY THIS ONE!

A spinach dip that can be warmed or used chilled. Either way it always vanishes at our place and the rave reviews just keep coming! After dip is finished break off pieces of shell and enjoy the best part of all. Server with crispy crackers or tostitos chips. WOW! I served this last night to my guests and it was gone way before the end of the night! Everyone was lingering around the table munching and raving about this dip. ENJOY!!


Prep Time:15 Min

Ready In:20 Min

Recipe Yield 10 servings


Ingredients:


1 (10 ounce) package frozen chopped spinach, thawed and drained

1 cup sour cream (lite sour cream)

1 cup mayonnaise (lite mayonnaise)

3/4 cup chopped green onions

2 teaspoons dried parsley

1 teaspoon lemon juice

1/2 teaspoon seasoning salt

1 (1 pound) loaf round, crusty Italian bread

1 bag tostitos chips


Directions:

1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.

2. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping, and put a few pieces on a baking tray to toast some so a few can be crispy.

3. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping. OR use tostitos chips.



225 Calories:Per 13 chips Serving

RECIPE OF THE DAY! LAMB AND COUSCOUS

Looking for a distinctive lamb dinner? Then check out these browned chops simmered in a flavorful sauce and served with couscous - a wholesome meal! Very most and oh-so tasty lots of flavor. ENJOY!


Prep Time 10 Minutes

Total Time 30 Minutes

Makes 4 servings


Ingredients:

4 lamb sirloin chops, 1/2 inch thick (about 2 pounds)

1 medium green bell pepper, chopped (1 cup)

1/4 cup chili sauce

1 can (14 1/2 ounces) Muir Glen diced tomatoes, undrained

1/2 teaspoon ground cumin

1/2 teaspoon dried marjoram leaves

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 cup pitted ripe olives, cut in half

2 tablespoons chopped fresh parsley

2 cups hot cooked couscous


Direction:

1.Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook lamb in skillet, turning once, until brown on both sides.

2.Stir in bell pepper, chili sauce, tomatoes, cumin, marjoram, garlic powder and salt; reduce heat to medium-low. Cover and simmer about 10 minutes or until lamb is light pink in center.

3.Stir in olives; sprinkle with parsley. Serve with couscous.


Note:
Couscous may sound exotic, but it's simply a tiny pasta. This complex carbohydrate takes only minutes to cook, is low in calories (about 100 per cooked 1/2 cup), is practically fat free. An added benefit: kids usually love it!

310 Calories(1 Serving)

RECIPE OF THE DAY! APPLE BETTY

Wondering what to do with that basket of apples you just brought home?
Everyone always raves about this pie. You don't have to make pie crust! You can control the sweetness by the amount of strudel topping you use. So YUMMY you have to try this one and the calories are not bad either. Great dessert to server to your company. Easy and soooo good. ENJOY!!


Prep Time:30 Min

Cook Time:45 Min

Ready In:1 Hr 15 Min

Recipe Yield 8 servings


Ingredients:

4 cups thinly sliced apples

1/4 cup orange juice

3/4 cup all-purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter


Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.

2. Mound sliced apples in the pie plate. Sprinkle with orange juice.

3. In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.

4. Bake in preheated oven for 45 minutes. Serve warm.


278 Calories:Per Serving

RECIPE OF THE DAY! ARTICHOKE CHEESE DIP

Quick and easy, hot artichoke dip with artichoke hearts.
Cheesy artichoke dip has become one of the most popular side dish around the world. It is a food regarded suitable for people following the vegetarian diet. Baking is the preferred method of preparing cheesy artichoke dip. It is popular dish of American cuisine. The cheesy texture of the cheesy artichoke dip sets it apart from others of its kind. A wonderful, rich appetizer, that is extremely delicious. ENJOY!!


Prep Time: 15 Minutes

Total Time: 40 Minutes

Makes: 2 1/2 cups

Makes: 40 servings


Ingredients:

1 (14-oz.) can artichoke hearts in water, drained, coarsely chopped

1 cup light sour cream

1/2 cup light mayonnaise

1/2 cup grated Parmesan cheese

2 tablespoons sliced green onions

1/2 teaspoon garlic powder

Dash hot pepper sauce


Direction:

1. Heat oven to 350°F. In medium bowl, combine all ingredients; mix well. Spread in ungreased 9-inch quiche dish, glass pie pan or shallow 1-quart casserole.

2. Bake at 350°F. for 18 to 24 minutes or until thoroughly heated. Serve warm with fresh vegetable dippers or crackers. Store in refrigerator.


Make-Ahead: TIPS:

1. Assemble the dip the night before; cover and refrigerate it. Just before serving, uncover the dip and bake it as directed in the recipe.

Microwave Option:

2. Combine the ingredients and transfer the mixture to a 1-quart microwave-safe casserole. Microwave on MEDIUM for 4 to 6 minutes, or until thoroughly heated, stirring once halfway through cooking time.


30 Calories 1 Serving (1 Tablespoon)

RECIPE OF THE DAY! CLASSIC STUFFED DEVILED EGGS

These appetizers are festive and colorful, and can easily be made the day ahead. Simply spoon the yolk mixture into the whites for a more casual look, or use a decorating bag with a large star tube for a more formal look. A great finger food and a wonderful classic appetizer. ENJOY!!


Total Time: 40 min


Ingredients:

12 large eggs, hard-cooked and shelled

1/4 cup(s) sliced pimientos, chopped

1/4 cup(s) low-fat mayonnaise dressing

1 tablespoon(s) Dijon mustard

1 teaspoon(s) Dijon mustard

1/2 teaspoon(s) ground red pepper (cayenne)

1/4 teaspoon(s) salt

Fresh herb sprigs for


Directions:

1. Slice each egg lengthwise in half. Gently remove yolks and place in small bowl; with fork, finely mash yolks. Stir in pimientos, mayonnaise dressing, mustard, ground red pepper, and salt until well mixed.

2. Place egg-white halves in 15 1/2-inch by 10 1/2-inch jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon yolk mixture into egg-white halves. Cover and refrigerate.

Calories 45 per serving

RECIPE OF THE DAY! BAKED FISH WITH A MEDLEY OF VEGETABLE

Fish baked in a delightful lemony vegetable mixture.
I have made this recipe several times on several occasions.
This dish will make for a nice light lunch. Easy too! I served it with a brown rice!
I also used thinly sliced lemon on top of the fish while baking. Very moist and tasty too. It came out supremo!! Yummy!! ENJOY!!


Prep Time:15 Min

Cook Time:25 Min

Ready In:40 Min

Yield 3 to 4 servings


Ingredients:

1 cup tomato sauce

1/3 cup diced celery

1/2 cup chopped green bell pepper

1/2 cup diced onion

1/3 cup diced carrots

2 tablespoons lemon juice

1 1/2 teaspoons Worcestershire sauce

1/2 tablespoon salt

1 pound halibut fillets

4 slices lemon, for garnish


Directions:

1. In a small sauce pan, combine the tomato sauce, celery, green pepper, onion, carrots, lemon juice, Worcestershire sauce and salt. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes.

2. Spoon vegetable mixture into a shallow 1 1/2 quart baking dish. Place fish fillets over vegetables and spoon some of the sauce over the fish.

3. Bake, uncovered, at 400 degrees F (205 degrees C) for about 15 minutes or until fish flakes with a fork. Garnish with lemon twists and chopped celery.


221 Calories: Per Serving

RECIPE OF THE DAY! BAKED FISH WITH BREAD CRUMS

These flaky fish fillets get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. This recipe is particular favorite of my family's. The fish doesn't get dry...it's moist and delicious. ENJOY!!


Prep Time:10 Min

Cook Time:40 Min

Ready In:50 Min

Yield 6 servings


Ingredients:

1 tablespoon olive or canola oil

1 large onion, thinly sliced

2 tablespoons diced pimientos

6 (6 ounce) fillets sea bass or halibut

1 teaspoons salt

1/4 teaspoon ground mace

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

6 tomato

1 cup thinly sliced fresh mushrooms

3 tablespoons chopped green onions

1/4 cup white wine or chicken broth

1 1/2 tablespoons butter or stick margarine

1/2 cup dry bread crumbs


Directions:

1. Brush oil onto bottom of a 13-in. x 9-in. x 2-in. baking dish; top with onion and pimientos.

2. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish.

3. Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine or broth over fish and vegetables.

4. In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish.

5. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.

251 calories per 1 serving

RECIPE OF THE DAY! CUPCAKE YAMS

What a yummy cupcake, and so very easy. Your whole family will love theses yam cupcakes.
A great use for all those leftover yams you'll have this season. Delicious! ENJOY!


Prep Time:20 Min

Cook Time:35 Min

Ready In:1 Hr 25 Min

Yield 24 cupcakes


Ingredients:

1 pound yams, peeled and cubed

4 eggs

1/2 cup canola oil

1/2 cup white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

3 ounces cream cheese

1/2 cup butter, softened

1 teaspoon vanilla extract

2 cups confectioners' sugar


Directions:

1. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from steamer and allow to cool slightly.

2. Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners.

3. Place eggs, oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.

4. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5 minutes, transfer to wire rack to cool completely.

5. Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.

250 Calories:Per Serving

RECIPE OF THE DAY! CLASSIC THANKSGIVING TURKEY WITH HERBS

"This recipe makes a deliciously moist turkey."

Pull out all the stops and make this Thanksgiving dinner a traditional feast! So, polish your silver, pull out the family china and make your Thanksgiving dinner extra special.

Classic dinner favorites plus some new ideas for this year's Thanksgiving Turkey.
Roasted turkey is so juicy and flavorful when the bird is stuffed with stuffing,and seasonings. Butter under the breast skin keeps the meat juicy while the skin bakes crisp and brown. This really does make the juiciest turkey. ENJOY!!


Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)

Prep Time:30 Min:

Cooking time: 3-4 hours-Depends on the size of Turkey


Ingredients:


1 (12-pound) whole Turkey, fresh or frozen and thawed

2 tablespoons chopped fresh sage

3 teaspoons chopped fresh chives

2 teaspoons chopped fresh thyme

Cooking spray

3 3/4 cups fat-free, less-sodium chicken broth

1/3 cup dry sherry

2 tablespoons all-purpose flour

2 tablespoons plus 1 teaspoon chopped fresh parsley

3/4 stick of butter

pepper

salt

1/2 carrot

1/2 celery

1 sprig of thyme

2 bay leaf

1 onion


Preparation:

See tip below about how to make homemade turkey gravy with or without the giblets!

1. Preheat oven to 350°.

2. Remove giblets and neck from turkey; discard, or giblets and neck can be used to make a homemade gravy.

3. Rinse turkey thoroughly with cold water; pat dry.

4. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

5. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl.

6. Rub sage mixture under loosened skin and inside body cavity,also rub 1/3 of the butter under the loosened skin. Melt the remaining butter, and brush it on the turkey. Spray the roasting rack with cooking spray, then place the turkey, breast side down, on the roasting rack in a shallow roasting pan. Stuff the turkey cavity with stuffing.

7. Scatter the vegetables, onion, carrots, celery, 1 sprig of thyme, and the bay leaf around the bottom of the roasting pan, and cover with the chicken broth.

8. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird.

9. Salt & pepper the outside of the turkey and the inside of turkey.

10. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

11. Baste turkey several times with the juices from the bottom of the pan while cooking to insure moisture.

12. Bake at 350° for 3-4 hours or until thermometer registers 180°. The length of time depends on how big of a Turkey you have. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving.

13. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening.

14. Stir in 2 1/2 cups broth and sherry. Bring to a boil; reduce heat, and simmer 10 minutes.

15. Combine 1/4 cup broth and flour in a small bowl, stirring well with a whisk. Stir into sherry mixture, and bring to a boil, stirring constantly. Stir in 2 tablespoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce with turkey.



Tips:

When using stuffing the turkey takes longer to cook.

How To Make Homemade Turkey Gravy:

TURKEY PAN GRAVY

3/4 cup turkey drippings
3/4 cup flour
6 cups milk
Finely chopped cooked giblets, if desired
1 tablespoon salt
1/2 teaspoon pepper

Pour drippings from pan in which turkey was roasted. Put 3/4 cup drippings in a skillet, Add flour, mix well, and brown slightly.
Put 2 cups milk in roasting pan and cook up browned bits. Gradually add milk plus remaining 4 cups of milk to mixture in skillet, stirring constantly to make smooth gravy. Add giblets, salt, pepper, and other seasonings, if desired. Bring gravy to a boil. Stir and cook 5 to 10 minutes.

Yield: 6 cups.


264 Calories: per serving

RECIPE OF THE DAY! ALMOST HOMEMADE SAGE STUFFING

This recipes has the traditional old-fashioned sage stuffing favorites, taste like it's made from scratch. Wonderful for your Thanksgiving Turkey, but welcome any time you need a savory side dish.
Start with a package of unseasoned stuffing mix, add onion, celery, ground sage and ground thyme -- the result is delicious stuffing that's perfect for the holiday table or a casual dinner. This delicious stuffing is the recipe that I use when making stuffing. ENJOY!!


Makes 6 (2/3-cup) servings

Prep Time: 10 minutes

Cook Time: 35 minutes



INGREDIENTS:

1/4 cup (1/2 stick) butter

1/2 cup chopped celery

1/2 cup chopped onion

1 package (8 ounces) unseasoned stuffing mix

2 cups chicken broth

1 1/2 teaspoons Sage, Ground

1/2 teaspoon Thyme, Ground



DIRECTIONS:

1. Preheat oven to 350°F.

2. Melt butter in large skillet on medium heat.

3. Add celery and onion; cook and stir 5 minutes.

4. Stir in stuffing mix.

5.Add chicken broth, sage and thyme; toss gently.

6. Spoon into lightly greased 2-quart baking dish.

7. Bake 30 minutes or until heated through and lightly browned.


221 Calories per serving

RECIPE OF THE DAY! GRANDMA'S HOMEMADE APPLE PIE

Grandma's all American Homemade Apple Pie!!

What a yummy pie, and so very easy! I remember going to grandma's house and smelling the aroma of a apple pie baking, I could not wait until it was done. I would eat myself sick by wanting more and more. I've made this many times and it all ways come out perfect. What a yummy pie, and so very easy! If I could give this pie 10 stars I would.. It's by far the best apple pie you will have ever make! Usually the first piece is a mess and then the juices run all over the pie pan. Not with this pie! And everyone will loved it!!

Thanksgiving apple pie is a tradition in my house. The smell of baking apples with cinnamon and nutmeg fills the house, making every one's mouth water. Try this for your holiday table, your friends and family will love you even more. I have been using grandma's recipe for the past 25 years.

Grandma's Homemade Apple Pie strikes again. So Yummy!! ENJOY!!!!!


Prep Time: 20 Min

Cook Time:50 Min

Ready In:1 Hr 10 Min

Recipe Yield 8 servings


Ingredients:

1/2 cup sugar

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

8 cups thinly sliced pared apples

1 tablespoon lemon juice

1 Pastry for double-crust pie (9 inches)

1 tablespoon butter or margarine

1 egg white

Additional sugar


Directions:

1.In a small bowl, combine sugar, flour and spices; set aside.

2. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat.

3. Line a 9-in. pie pan with half the pastry.

4. Place apple filling into crust; dot with butter.

5. Roll out remaining pastry to fit top of pie. Cut a few slits in top to vent.

6. Beat egg white until foamy; brush over pastry.

7. Sprinkle sugar on top.

8. Bake at 375 degrees F for 35 minutes.

9. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.


Tips:

Just a note to those who have had problems with pie's being to runny...make sure you start your pie with room temperature apples. Also, you must let the pie cool before cutting to allow the juices to thicken.

Be sure to use Granny Smith apples since they work the best for baking."


385 calories per serving-slice

RECIPE OF THE DAY! HERB MASHED POTATOES

THIS RECIPE IS GREAT FOR ALL, ESPECIALLY IF YOU ARE IN THE MASH PHASE!

"Our family loves these creamy and comforting potatoes. Garlic and other herbs make them so mouth-watering, I serve them just plain-no gravy is needed. For an extra-buttery taste, I'd suggest using Yukon Gold potatoes."
Simmering a garlic clove with the potato infuses it with flavor. Use whatever fresh herbs you have in your refrigerator. When this is your first meal after your Lap-Band you will feel like you are eating a gourmet meal. ENJOY!!!


2 servings

Active Time: 5 minutes

Total Time: 20 minutes


Ingredients:

1 large Yukon Gold potato, peeled and cut into chunks

1 clove garlic, peeled

1 teaspoon butter

2 tablespoons nonfat buttermilk

1 1/2 teaspoons chopped fresh herbs

Salt & freshly ground pepper, to taste


Directions:

1.Place potato in a small saucepan and cover with water. Add garlic. Bring to a boil; cook until the potato is tender.

2. Drain; add butter and buttermilk, and mash with a potato masher to the desired consistency.

3. Stir in herbs.

4. Season with salt and freshly ground pepper.


Tip:

If you add gravy to this recipe you will be adding on a few more calories to this dish, but this recipe is so low in calories any way it will not hurt you.


85 calories per serving per 3/4 cup each serving

RECIPE OF THE DAY! STRAWBERRIE-BANANA-MANGO SMOOTHIE

Everyone loves a smoothie! THIS RECIPE IS GREAT FOR ALL OUT THERE!!!!
This healthy homemade smoothie could be enjoyed either for breakfast or as a refreshing beverage. This fruit and dairy rich smoothie can be a great snack also. Good Source of Calcium, Low Fat, Low Sodium. This smoothie is so good and it is very cheap too, low calorie Super-Fast Smoothie.
I LOVED THIS SMOOTHIE! ENJOY!!!


Total Preparation Time: Less than 15 minutes

Actual Cooking Time: No Cooking Required

Number of Servings: 4

Quick to Prepare (under 15 minutes)


Ingredients:

2 cups Sliced strawberries (one-pint basket)

1 Ripe banana, peeled

1 cup Chopped, pitted and peeled mango (1 large)

1 cup Strawberry-flavored nonfat yogurt

8 Ice cubes

1 cup 2-percent milk

Whole strawberries for garnish


Directions:

1. Combine ingredients and blend until smooth.

2. Pour into large glasses and garnish with whole strawberries.


Calories: 130

RECIPE OF THE DAY! 15 MINUTES FROM THE STOVE TO THE TABLE MEAL

Enjoy the Essenes of salmon with this quick and easy recipe. Salmon is considered a good source of beneficial omega fatty acids. Nothing like a good piece of salmon I love salmon.
Works really well with other fish as well if you don't have any salmon lying around.
Quick to Prepare (under 15 minutes) and 4 ingredients, and you are done how simple is this. ENJOY!!

Total Preparation Time: Less than 10 minutes

Actual Cooking Time: Less than 15 minutes

Number of Servings: 4

Simple (4 ingredients)


Ingredients:

1 1/2 lbs Fresh salmon fillet or steaks

1 tbsp Butter (Smart Balance- buttery spread)

1/2 tsp Dill

lemon wedges



Directions:

1. Preheat oven to 500. Put fish on foil-lined baking sheet. Dot with butter(Smart Balance) and sprinkle with dill.

2. Bake 10 minutes for each inch of thickness. Salmon should be opaque but not dry.

3. Serve salmon with lemon wedges.


Tips:
Don't forget to spray the bottom of the pan.

Serve with rice, or your favorite green vegetable, and a salad this is a complete family meal, good enough for company.


Calories: 300

RECIPE OF THE DAY! OVEN BAKED SWEET POTATO FRIES

"Delicious! Love this as a snack.
Making oven fries out of sweet potatoes brings out their inherent sweetness.
This is a tasty side dish that can be added to any main course. Try this recipe today, and you will find it's delicious, easy to fix, and good for your family.
Be careful of the time, they can burn. Check them a few times while cooking you want them to be crispy. ENJOY!


Servings Per Recipe: 3

Cooking Time: 20- 30 min or until crispy


Ingredients:

2 large sweet potatoes - sliced into thin strips

1/8 cup extra virgin olive oil

2 tbsp Rosemary

1 tbs pepper

1 tbsp Kosher salt


Directions:

1. Heat oven to 425 degrees.

2. In a small bowl, combine Rosemary, pepper, and salt. Set to the side.

3. Arrange the sliced sweet potatoes on a cookie sheet so that they are in one layer.

4. Drizzle with extra virgin olive oil.

5. Bake at 425 degrees for 20-30 minutes, depending on desired crispiness. Let cool 5-10 minutes before eating.


Tip:

I usually put my fries in a plastic bag with olive oil and the seasoning, rosemary,Kosher salt and pepper, shake onto a cookie sheet and bake.


150 Calories: Per 6 fries Serving

RECIPE OF THE DAY! 15 MINUTES AND ON THE TABLE RECIPE

Vegetable-Chicken Stir-Fry

THIS RECIPE IS FOR THOSE OF YOU THAT CAN EAT CHICKEN!!!

A five-ingredient main dish that takes less than 15 minutes to cook? This yummy chicken stir-fry was created for busy cooks like you!

Excellent stir fry, quick and easy, the family will loved it!!!
If you do not have the stir fry sauce you can use low sodium soy sauce instead. It still come out great. Really aawesome and very moist.

Just learning to cook? This is definitely something you can make and not mess up. Easy to make and so yummy. ENJOY!!


Prep Time 05 Minutes

Total Time 14 Minutes

Makes 4 servings


Ingredients:

2 tablespoons vegetable oil

1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces

3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)

1 garlic clove, finely chopped

1/2 cup stir-fry sauce


Directions:

1. Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.

2. Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.

Tip:

Add a tasty crunch when you top this stir-fry with toasted wonton wrappers! Cut wrappers into thin strips, and bake on an ungreased cookie sheet at 350°F for 5 to 7 minutes or until light golden brown.

250 Calories per 1 serving