Sunday, March 21, 2010

Dried Beef Dip

1 (8 oz.) cream cheese, softened
1 small jar Armour dried beef, cut into sm. pieces
1/4 cup mayo
1/4 cup diced green pepper
1 tablespoon Worcestershire sauce

Combine all ingredients.

Lentil and Rice Pilaf

1 cup hulled small French green or brown lentils, sorted of debris and rinsed
1/4 cup olive oil
1 cup finely chopped green onions
1 teaspoon minced garlic
3/4 cup long-grain white rice
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper

1. In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

2. Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes.

3. Combine lentils and rice, and serve.

--Adapted from Cooking Light magazine

Old Bay Shrimp Salad

3 quarts water
1/4 cup Old Bay seasoning
2 pounds unpeeled, medium-size fresh shrimp
1/2 cup finely chopped celery
1/3 cup finely chopped green onion
1/3 cup light mayonnaise
1 tablespoon lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon seasoned pepper
8 green leaf lettuce leaves (optional)
Assorted crackers (optional)

Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.

Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.

--Adapted from Southern Living magazine

Sunday, March 7, 2010

Mocha Frappe

1 cup strong brewed coffee
2 tablespoons sugar
1 tablespoon 2% reduced-fat milk
1 1/4 cups 2% reduced-fat milk
2 tablespoons chocolate syrup
3 tablespoons fat-free frozen whipped topping, thawed
1 teaspoon chocolate shavings

Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup. Pour into ice cube trays, and freeze at least 2 hours or until firm.

Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in a blender until smooth. Dollop evenly with whipped topping, and sprinkle with chocolate shavings. Serve immediately.

--Adapted from Southern Living magazine

French Toast Waffles

Cooking spray
1 cup fat-free milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
16 (1/2-inch-thick) slices day-old French bread (about 7 ounces)

Coat waffle iron with cooking spray, and preheat.

Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.

Place 4 bread slices on hot waffle iron. Cook 3 to 5 minutes or until done; repeat the procedure with the remaining bread.

--Adapted from Cooking Light magazine

Cheesy Salad Pizza

1 pizza crust
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
2 1/2 cups coarsely chopped trimmed arugula (about 4 ounces)
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
2 teaspoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 (14-ounce) can artichoke hearts, drained and chopped

Preheat oven to 450.

Sprinkle dough with mozzarella and Parmesan. Cook 10 minutes; remove from oven. Cut into 4 pieces (or as many as desired).

Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza slice using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.

--Adapted from Cooking Light magazine

White Beans with Roasted Red Pepper and Pesto

This is an amazingly great quick meal. If you need dinner in 10 minutes, add a salad and you are good to go.

2 cans white beans, drained and rinsed
1/2 cup chicken broth
1/2 cup coarsely green onion
1 tablespoon chopped fresh sage
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped bottled roasted red bell peppers
1 tablespoon balsamic vinegar
Bottled Pesto

Combine first 8 ingredients. Bring to a boil, reduce heat and simmer 5 minutes or until beans soften.

Garnish each serving with balsamic vinegar, roasted red peppers, and 1 tablespoon pesto.

--Adapted from Cooking Light magazine