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
Monday, November 29, 2010
Friday, November 26, 2010
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.
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.
Friday, November 19, 2010
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
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
Thursday, November 18, 2010
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)
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)
Wednesday, November 17, 2010
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
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
Tuesday, November 16, 2010
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)
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)
Saturday, November 13, 2010
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
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
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