2 cups fresh strawberries, washed, stems removed and quartered
2 cups fresh blueberries, washed and stems removed
2 cups fresh red or purple seedless grapes, stems removed and halved
6 tablespoons toasted chopped walnuts
Combine lemon juice and honey in a small glass jar with a tight fitting lid. Secure lid and shake well to mix ingredients. Combine strawberries, blueberries and grapes in a glass bowl. Pour lime juice mixture over fruit and toss gently. Divide into 6 cups and sprinkle each with 1 tablespoon of toasted walnuts. This recipe makes 6 servings. Each serving contains approximately 149 calories and .3 grams of fat.
Combine honey, olive oil, vinegar, dill, salt and pepper in a medium size glass bowl.Stir to mix well.Add slaw mix and toss to coat evenly with dressing.Refrigerate until ready to serve.This recipe makes 4 servings.Each serving contains approximately 76 calories and 4 grams of fat.
3 Tbsp. drained hot pepper rings with 1 Tbsp. reserved drained liquid, divided
1/2 cup reduced-fat mayonnaise
1 Tbsp. dried oregano leaves
1/2 cup chopped tomatoes, divided
1-1/2 cups shredded iceberg lettuce
1/2 cup chopped deli-style oven roasted chicken breast
1/2 cup chopped deli-style Black Forest ham
1/3 cup chopped pepperoni slices
1/3 cup chopped thin provolone cheese slices
1/3 cup chopped onions
WHEAT THINS Big Snacks
Chop enough of the peppers to measure 2 Tbsp. Place chopped peppers in small bowl. Add reserved pepper liquid, mayo and oregano; mix well.
Reserve remaining pepper rings and 1 Tbsp. chopped tomatoes for later use. Combine remaining tomatoes with all remaining ingredients except WHEAT THINS in large bowl. Add mayo mixture; mix until combined. Spoon into serving bowl.
Spoon reserved tomatoes onto center of dip; surround with reserved pepper rings. Refrigerate 30 min.
Serve with WHEAT THINS
Substitute pepperoncini peppers for the hot pepper rings
Nutrition Information Per Serving: 180 calories, 8g total fat, 1.5g saturated fat, 5mg cholesterol, 380mg sodium, 23g carbohydrate, 2g dietary fiber, 4g sugars, 4g protein
1½ pounds unpeeled diced potatoes
(about 4 ½ cups)
4 cups low sodium chicken
¼ teaspoon salt
½ teaspoon ground black
2 cups skim milk
8 tablespoons chopped green
8 tablespoons unsalted
Heat olive oil in a large pot
over medium heat.
Add onion, celery
and garlic.Sauté for a couple of
minutes until onion begins to turn golden.
Add potatoes, chicken broth, salt and pepper.Bring to a simmer.Cover and simmer for 20 minutes or until
vegetables are tender.
Turn burner off
and add milk.Stir lightly to mix.
Ladle mixture into blender to fill about ¾
Secure lid and blend on low speed and
then increase speed to blend until mixture is a smooth consistency.
Pour into a large bowl.Add remaining mixture to blender and blend
until smooth.Add to mixture in bowl
and stir lightly to mix evenly with the first blended batch.
It should be the perfect temperature to eat.This recipe makes 8 cups. Garnish each cup with 1 tablespoon of chopped
green onion and 1 tablespoon of unsalted sunflower seeds. Each serving contains approximately 181
calories, 6.25 grams of fat and 204 mg sodium.
Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces.
Bake 15 min.; cool slightly.
Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min. or until crisp-tender.
Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently.
Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.
Pour into bread loaf. Serve with toasted bread pieces.
You could also serve with RITZ Crackers and/or assorted cut-up fresh vegetables in addition to the toasted bread cubes. If you're not a huge fan of broccoli, how about spinach? Prepare as directed, substituting broccoli with 10 oz of chopped spinach
Roasted Root Vegetables with Fresh Rosemary and Garlic
tablespoons canola oil
tablespoon fresh rosemary leaves
teaspoon black pepper
garlic cloves with skin removed
cups carrots sliced in ½ to ¾ inch slices
cups parsnips sliced in ½ to ¾ inch slices
cups sweet potatoes, unpeeled and cut in ½ to ¾ inch cubes
cups turnips, peeled and cut in ½ to ¾ inch cubes
sprigs fresh rosemary
oven to 450 degrees F.Spray a glass 8
inch x 13 inch baking dish with a nonstick cooking spray.
oil, rosemary leaves, black pepper, salt and garlic cloves in a large glass
bowl and stir to mix.Add vegetables and
toss to coat.Place vegetables in prepared
baking dish and bake for about 20 minutes.Remove from oven and turn with large spoon or spatula.Return to oven and bake another 20 to 25
minutes or until desired doneness and vegetables have a nice roasted color. Garnish
roasted vegetables with rosemary sprigs. This recipe makes 6 servings. Each serving
contains approximately 135 calories and 5 grams fat.
vegetables can be served with any main dish protein such as baked chicken
breast, sliced turkey breast, pork chops, lean beef or fish.Complement with a green salad and a whole
1/3 cup (about 1 1/2 ounces) shredded Wisconsin mozzarella cheese
1/8 cup (1/2 ounce) Wisconsin parmesan cheese, grated
1/4 cup ( 1 ounce) Wisconsin provolone cheese, shredded
1/2 ounce arugula
Source: Wisconsin Cheese
Heat broiler. Spread roasted tomato sauce on bottom of sliced roll.
Place porchetta slices over roasted tomato sauce. Top with cheese and place under direct heat of broiler, salamander, deck or impingement oven just until cheese is melted. Garnish with arugula, close sandwich and serve hot. -
1 can (15-1/2 ounces) black beans, rinsed and drained
1 can (14 to 14-1/2-ounce) reduced-sodium or regular beef broth
1 can (14-1/2 ounces) diced tomatoes with green chiles
2 tablespoons chili power
Shredded cheddar cheese, chopped fresh cilantro, minced green onion (optional)
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with Toppings, as desired.
Moroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired.
Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas.
Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.
Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired.
Test Kitchen Tips
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Heat oven to 400 degrees F. Place spareribs on shallow baking pans; cover with foil and bake for 1 1/2 hours. Meanwhile combine water, butter, lemon juice, dry mustard, chili powder, sugar, paprika, salt, onion powder, garlic powder and cayenne in medium saucepan. Bring to a boil, stirring. Reduce heat and simmer for 30 minutes, stirring occasionally. Set aside. After 1 1/2 hours, remove foil and brush with sauce, then roast for additional 20 minutes. Serve ribs with additional sauce.
Grilled Boneless Breasts with Raspberry-Balsamic Glaze
½ cup frozen raspberries
¼ cup Stubb’s Smokey Mesquite Bar-B-Q Sauce (or other sweet-style sauce)
2 tablespoons honey
4 teaspoons balsamic vinegar
4 (About 1 ½ pounds) boneless, skinless chicken breasts
About 2 tablespoons olive oil
Salt and freshly ground black pepper
Chop the raspberries in a food processor, leaving some texture and small chunks. Add Stubb’s Smokey Mesquite Bar-B-Q Sauce, honey and vinegar and pulse just until combined. Add more honey or vinegar to taste. Set aside half the sauce for passing on the side, and use the remainder on the chicken as it cooks.
Prepare a grill for direct cooking.
Score the chicken breasts on both sides by making parallel cuts from ⅛ to ¼ inches deep, spaced about ¾ inch apart in a diamond pattern. Place the breasts in a baking dish or on a large plate. Coat them with the oil. Season both sides with salt and a good dose of pepper.
Grill over direct medium-high heat, cooking just long enough to create good grill marks on the first side. Flip the breasts over and spoon the sauce over the cooked side. The total cooking time will be 8 to 10 minutes. Serve hot, passing additional sauce on the side.
2 sweet potatoes peeled and cut into 1/2 inch cubes
1/2 pound bacon
8 ounces Marieke Gouda Foenegreek, cut into 1/4 inch cubes
Preheat oven to 350 F.
Cut each bacon strip into thirds. Wrap each sweet potato cube with bacon and secure with a toothpick. Place on a rimmed baking sheet.
Bake for 50-60 minutes until sweet potatoes are tender. Remove from oven. Place a cube of Gouda through the top of each toothpick. Place back in the oven for another 2 minutes or until cheese starts to melt. Cool slightly and serve.
• 1- 14 ounce can artichoke hearts in water, drained and chopped
• 1- 8 ounce block cream cheese, softened
• ½ cup mayonnaise
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon lemon juice
Pre heat oven to 350 degrees. Using a hand mixer cream the softened block of cream cheese. Add 1 ½ cups Gouda, garlic, artichoke, mayonnaise, cayenne pepper, and lemon juice and mix until well combined.
Place mixture into lightly greased 9 inch pie plate. Top with remaining 1 cup Gouda. Bake for 20 minutes; after the 20 minutes, broil for 4 minutes until cheese starts to brown. Serve hot with crackers, bread cubes, and vegetables.
Optional: Add bacon and roasted red pepper for vibrant color combinations
In a large skillet, melt three tablespoons butter. When the butter has melted and turns foamy,
whisk in 3 tablespoons flour and grated onion. Cook for a few minutes, continuing to stir. This
is called a roux.
Begin to SLOWLY stir in the milk. Whisk vigorously to eliminate any clumps of roux. When
the mixture is smooth and bubbly, remove from heat.
Off-heat, slowly stir in Havarti cheese, salt, and pepper.
If you add the cheese too quickly, you
may end up with a gritty consistency.
1 pound potatoes
1 tablespoon olive oil
¼ teaspoon salt
½ dried thyme (or other favorite herb)
Preheat oven to 450 degrees F. Combine oil, salt and thyme in a glass bowl and stir. Wash and dry potatoes. Slice each into ¼ to ½ inch wide strips. Add to oil mixture and toss to coat. Place on baking sheet that has been covered with aluminum foil and sprayed with a nonstick spray. Bake for 15 minutes and turn potatoes. Bake another 10 to 15 minutes or until golden and crisp. Cooking time will vary according to the thickness of the potato strips. This recipe makes 4 servings. Each serving contains approximately 119 calories, 3.6 grams fat and 154 mg sodium.
¼ cup chopped green onion
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup chopped green bell pepper
½ tablespoon olive oil
½ tablespoon red wine vinegar
½ teaspoon sugar
1/8th teaspoon salt
¼ teaspoon ground black pepper
Combine onions and chopped bell peppers in a small glass bowl. In another small bowl combine olive oil, red wine vinegar, sugar, salt and black pepper. Stir to mix and add to onion and bell peppers. Stir to mix well. Cover and refrigerate several hours before serving. This recipe makes four servings. Each serving contains approximately 22 calories and 2 grams fat.
- ¼ cup fat free vanilla Greek yogurt
- 2 tablespoons pineapple juice
- 2 tablespoons chopped fresh mint
- 2 cups red, purple or black seedless grapes or any combination of these grapes, cut in halves
- Mint sprigs to garnish
Combine yogurt, pineapple juice and chopped mint in a medium size glass bowl and mix well. Add grapes and toss gently. Refrigerate at least an hour or until ready to serve. Divide salad into four serving dishes. Garnish each with a fresh mint sprig. This recipe makes 4 servings. Each serving contains approximately 64 calories and a trace amount of fat.
- 1/3 cup freshly squeezed lime juice
- 1½ tablespoons honey
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped jalapeno pepper
- ¼ cup diced purple onion
- ¼ cup minced fresh cilantro
- 1½ pounds (total) of red delicious, gala and golden delicious apples, cored and chopped
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
Combine lime juice, honey, salt, black pepper, jalapeno pepper, purple onion and cilantro in a medium size glass bowl. Mix well. Add apples, green bell pepper and red bell pepper. Toss well to coat completely with lime juice mixture. This will prevent apples from turning brown. Refrigerate until ready to serve. This recipe makes eight servings. Each serving contains approximately 69 calories and .5 grams fat.
Serving suggestions: This salsa is delicious with raw vegetables, on whole grain crackers or with turkey, chicken or pork tenderloin. It can also be served on a lettuce leaf as a side salad and makes a great tailgating snack.
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