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Recipes
BROCCOLI SALAD (SKINNY STYLE)
By gammy
MIX ALL INGREDIENTS TOGETHER IN A LARGE BOWL AND TOSS WITH REDUCED-FAT RANCH DRESSING
- 2 HEADS FRESH BROCCOLI, CHOPPED
- 1 HEAD FRESH CAULIFLOWER, CHOPPED
- 1/2 CUP CHOPPED RED PEPPER
- 1/2 CUP CHOPPED GREEN PEPPER
- 1/2 CUP RED ONION, CHOPPED
- 1/2 CUP GREEN OLIVES
- 1 CUP TOMATOES, CHOPPED
- 1 CUP REDUCED-FAT SHARP CHEDDAR CHEESE, SHREDDED
- 1 CUP REDUCED-FAT RANCH DRESSING
BRUSSELS SPROUTS (GLAZED)
By gammy
USE WALNUT, ALMONDS OR PINE NUTS
- 1 POUND BRUSSELS SPROUTS, FRESH, CLEANED AND HALVED OR QUARTERED
- 3 TABLESPOONS UNSALTED BUTTER
- 2 TABLESPOONS OLIVE OIL
- 1/2 MEDIUM ONION, DICED.
- 2 GARLIC CLOVES, CHOPPED
- 3 TABLESPOONS MAPLE SYRUP
- 4 TABLESPOONS POMEGRANATE JUICE
- 1/3 CUP SLIVERED ALMONDS, TOASTED
- 1/2 TEASPOON SALT
- 1/4 TEASPOON FRESHY GROUND BLACK PEPPER
SEVEN LAYER FIESTA DIP
By gammy
SPICY LAYERED DIP. CAN BE MADE 1 DAY IN ADVANCE
- 1 CAN (16 OZ) REFRIED BEANS
- 1 CONTAINER (16 OZ) SOUR CREAM (I
- USE LIGHT)
- 1 PACKAGE (1.25 OZ) TACO SEASONING
- 2 CUPS (8 OZ) SHREDDED CHEDDAR CHEESE
- 1 TOMATO, CHOPPED (1 CUP)
- 1/2 CUP SLICED GREEN ONIONS
- 1 CUP GUACAMOLE
- 1/2 CUP SLICED BLACK OLIVES
- TORTILLA CHIPS
BUFFALO CHICKEN DIP
By gammy
VERY GOOD
- 2 CANS CHUNK WHITE CHICKEN IN WATER
- 10 (10 OZ CANS) DRAINED
- 2 8 OZ PACKAGES CREAM CHEESE, SOFTENED
- 1 CUP RANCH SALAD DRESSING
- 3/4 CUP FRANKS RED HOT PEPPER SAUCE,
- ADD MORE FOR HOTTER FLAVOR
- 1-1/2 CUPS CHEDDAR CHEESE, SHREDDED
SPINACH AND STRAWBERRY SALAD
By gammy
SPRINKLE SEEDS OVER SPINACH AND STRAWBERRIES; TOSS ALL TOGETHER
- 12 OUNCES SPINACH, TORN INTO BITE
- SIZE PIECES
- 1 QUART STRAWBERRIES, SLICED
- 2 TABLESPOONS SESAME SEEDS
- 1 TABLESPOONS POPPY SEEDS
- DRESSING
- 1/2 CUP OIL
- 1/2 CUP SUGAR
- 1/4 TEASPOON WORCESTERSHIRE SAUCE
- 1/4 CUP VINEGAR
- 1-1/2 TABLESPOONS GREEN ONION
- 1-1/4 TEASPOONS PAPRIKA
BODACIOUS BROCCOLI SALAD
By gammy
IN A LARGE BOWL, COMBINE BROCCOLI, CHEESE, BACON AND ONION PREPARE THE DRESSING IN A SMALL BOWL BY WHISKING TOGETHE...
- 8 SLICES BACON (I USE REAL BACON IN PACKAGE)
- 2 HEADS FRESH BROCCOLI, CHOPPED
- 1-1/2 CUPS SHARP CHEDDAR CHEESE, SHREDDED
- 1/2 LARGE RED ONION, CHOPPED
- 1/4 CUP RED WINE VINEGAR
- 1/8 WHITE SUGAR
- 2 TEASPOONS GROUND BLACK PEPPER
- 1 TEASPOON SALT
- 2/3 CUP MAYONNAISE (LIGHT)
- 1 TEASPOON FRESH LEMON JUICE
CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS
By gammy
YIELD: 8 SERVINGS
- 1/2 CUP MAYONNAISE (I USE LIGHT)
- 2 TABLESPOONS SOUR CREAM (I USE LIGHT)
- 1 TABLESPOON LEMON JUICE
- 1/8 TABLESPOON SALT
- 1/8 TABLESPOON PEPPER
- 4 CUPS SHREDDED ROTISSERIE CHICKEN
- 1-1/4 CUPS SEEDLESS RED GRAPES (HALVED)
- 1/2 CUP CHOPPED PECANS
- 1/2 CUP CHOPPED CELERY
- 1/4 CUP CHOPPED SWEET ONION, OPTIONAL
- ROMAINE LEAVES OR PITA BREAD
CHIPN' CHICKEN BAKE
By gammy
GREAT KID'S RECIPE
- SALT AND PEPPER
- BBQ CHIPS, CRUSHED
- CHICKEN TENDERS OR BREASTS
- USE GARLIC SALT INSTEAD OF TABLE SALT FOR EXTRA FLAVOR
PARMESAN BAKED POTATOES
By gammy
CRISPY AND DELICIOUS (GUS LOVED THEM)
- 1/2 CUP GRATED PARMESAN CHEESE
- 1 TEASPOON GARLIC POWDER
- 8 OR 1-3/4 POUND POTATOES CUT LENGTHWISE IN HALF
- 3 TEASPOONS BUTTER, MELTED
FRESH CRANBERRY ORANGE RELISH
By gammy
PLACE HALF THE CRANBERRIES AND HALF THE ORANGE SLICES IN FOOD PROCESSOR CONTAINER
- 3 CUPS FRESH OR FROZEN CRANBERRIES,
- RINSED
- 1 SEEDED ORANGE, UNPEELED AND CUT
- INTO 1/8THS
- 3/4 CUP SUGAR OR SPENDA (MAY NEED MORE
- ACCORDING TO TASTE)