Quick Recipes

76
6 Minute Bacon Bowl Breakfast
One slice bread, torn into 1-inch pieces
Two slices reduced-fat bacon, torn into 1-inch pieces
Egg substitute equal to one egg
1/4 cup skim milk
2 tablespoons reduced-fat shredded cheese
Salt
Pepper
Sliced green onion, if desired
Combine bread, bacon, egg and milk in 6-inch cereal bowl; mix well.
Sprinkle cheese, salt, pepper and green onion over top of egg mixture. Cover loosely with plastic wrap.
Microwave on medium (50-percent power) for three and one-half to four and one-half minutes until eggs are set.
Let stand one minute before serving.

77
Peanut Butter Burrito
Easy to fix and healthy too! Take a large-size soft tortilla, spread peanut butter over one side. Peel and insert a banana. Sprinkle with cinnamon and roll up.

78
Chili Potato
Spoon prepared chili over a split baked potato. Top with green onions, low fat shredded Cheddar cheese and nonfat sour cream.

79
Topping for Broiled Fish (or side dish for anything)
Topping for Broiled Fish (or side dish for anything): Dice two mangoes, 3/4-cup of vidalia or other sweet onions, and 1/2-cup of red bell pepper. Sprinkle with lime juice. For an added kick, if desired, dice in a seeded jalapeno pepper.

80
Sweet Cakes
1 cup egg whites
1 cup oatmeal
Blend ingredients until smooth.
Pour on a plate and microwave for 3-1/2 minutes or fry on stove like your would pancakes. Top with sliced banana or honey.

81
Herb Spread
In a small bowl, blend one-half cup Smart Balance, or "I Can't Believe It's Not Butter" tub and one-teaspoon EACH chopped fresh rosemary, thyme and parsley (or use your favorite herbs). Serve this savory spread on baked potatoes, tossed with pasta or spread on bread and broiled.

82
Dippy Chicken
Heat oven to 450-degrees. Coat chicken tenders with vegetable oil spray, then cornflake crumbs. Bake 15 minutes, turning once. Make a dipping sauce from two parts apricot jam to one part mustard; dip away. Serve with oven fries (frozen) and "Ants on a Raft" (spread fat free cream cheese on celery pieces and top with raisins. Soft rolls compliment this quick-fix meal nicely.

83
Salsa Dip
1 pound (16 ounces) reduced fat pasteurized prepared
cheese product, cut up
1 cup of your favorite Salsa
Mix prepared cheese product and salsa in 1-1/2 quart microwavable bowl. Microwave on high for five minutes or until prepared cheese product is melted, stirring after three minutes.
Serve hot with tortilla chips or assorted cut-up vegetables.
Extra: Garnish with chopped fresh cilantro.
Nutritional Note: The cheese in this flavorful salsa dip provides a good source of calcium.
See also: BellyBytes.com: Healthy Salsa Recipes

84
Quick and Easy Cranberry Relish
Place into your food processor, peeled and chopped:
One navel orange
1-cup drained pineapple
12-ounce bag of cranberries
One Granny Smith apple
Process; stir in 1/2-cup sugar. Refrigerate for at least three hours before serving. Making this the night before works great.

85
New Way to Bake a Turkey!
I have no idea if this works, but it was sent to me and I found the idea interesting so I thought I would share it with all of you! Here is what I am told:
"This recipe does work, and your turkey will be moist and tender. You will have lots of good juice for dressing and gravy. Plus, your oven will be free for other baking if you do as I do and let him do his thing all night".
Here Goes! Feeling adventurous? New Way to Bake a Turkey!
Preheat oven to 500-degrees. Salt and pepper a 14- to 18-pound turkey inside and out. Place in roaster or turkey pan with six cups of water. Tightly cover with lid or heavy duty foil. Bake the bird for one hour. (For a 20- to 22-pound turkey, cook 1 hour and 15 minutes.) Turn off oven and DO NOT OPEN THE DOOR FOR 12 HOURS.

86
Macaroni Salad
Skip the deli variety (and the after-dinner angioplasty). Make this better-tasting and less artery-plugging macaroni salad instead. Mix one diced boiled egg, one diced onion, one diced tomato, four ounces kidney beans, one tablespoon light mayonnaise and two tablespoons each relish and white vinegar into 1-1/2-cup cooked macaroni. Sprinkle with paprika, chill and serve.

87
Holiday Candy-Cane-Chip Ice Cream
Create your own holiday flavor. Place seven candy canes in a resealable plastic bag and crush them into quarter-inch pieces with the smooth side of a meat tenderizer. Soften a pint of low-fat vanilla ice cream in a microwave on high, ten to twelve seconds. In a medium bowl, combine ice cream candy pieces and a quarter-teaspoon of natural peppermint flavor. Transfer ice cream to a plastic container, cover and freeze until firm.

88
Pasta with Olive Oil and Capers
Cook a 9-ounce package of refrigerated mini tortellini as directed. Meanwhile, in a large nonstick skillet, heat 2-tablespoons olive oil. Cook three cloves minced garlic two to three minutes. Add two to three tablespoons drained capers, chopped parsley, red pepper flakes and salt and pepper all to taste. Heat two or three more minutes. Drain pasta and add to skillet and stir gently to mix. Serving Suggestions: Serve with a packaged green salad and garlic bread.

89
Winter Fruit Cup
Combine two unpeeled, chopped apples, four peeled and sectioned grapefruit, three peeled and sectioned oranges and 1/4 cup packed light brown sugar; toss to coat. Cover and chill eight hours; stir occasionally. Remove from refrigerator. Melt 1-tablespoon butter over medium heat; add 1/4-cup light brown sugar and cook, stirring constantly, until sugar dissolves and mixture is bubbly. Remove from heat; gradually stir in 1/2-cup reduced-fat sour cream and 1/2-teaspoon pure vanilla extract. Serve with fruit mixture.

90
Easy, Slow-Cooked Applesauce
Peel, core and slice apples into your slow cooker until it is about three-quarters full. Add about 1/4-cup of water and 1-1/2 cups of sugar. If desired, add 1/4-cup red hot candies for candy applesauce. Cook the apples on low for eight hours or until apples are tender. Use a nonstick potato masher to "mash" the apples into applesauce right in the slow-cooker. Serve warm, or refrigerate and serve cold.

91
Quick Peanut Butter Frosting
Mix 2-tablespoons of creamy peanut butter into one can of white frosting. If you prefer more flavor and a darker frosting, add another tablespoon or two.

92
Leftover Meatloaf Sandwiches
Slice up leftover meat loaf in thick slices and place them on a crusty roll. Top with lettuce, tomato slices, onion slices and a little tomato sauce. Warm or serve cold - delicious either way! Makes a great lunch or even a nice, casual dinner.

93
Quick Restaurant-Quality Cream Soup
A simple can of condensed soup can become restaurant quality with the addition of evaporated milk in place of fresh milk. It makes cream soups and chowders, such as mushroom, tomato, potato or seafood, full, rich and delicious.
Note: Use the fat-free evaporated milk to keep it healthier.

94
Spiced Nuts
2 tablespoons butter or margarine, melted
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
One can (10 ounces) mixed nuts
Mix butter and seasonings until well blended. Pour over nuts; toss to coat. Spoon evenly into 13 x 9-inch baking pan.
Bake at 375-degrees for seven to ten minutes or until lightly toasted, stirring after five minutes.
Extra: Add 1/2-cup grated Parmesan cheese or 1/2-cup sunflower kernels to nuts before tossing with butter mixture.

95
Broccoli and Cauliflower Combination
For a great vegetable dish, make an inviting green and white broccoli and cauliflower combination. Place fresh washed fresh broccoli in a microwaveable bowl; cover. Microwave on high for three minutes. Do the same with fresh cauliflower. Combine in a pretty serving dish by piling broccoli in the middle with cauliflower around edge, or vice-versa. If you wish, you can mix 2 tablespoons butter or margarine with 3-ounces reduced-fat Cheddar cheese and 3-ounces reduced-fat Monterey Jack cheese, melt in microwave; then dribble over the top of vegetables.

96
Super-Easy Home Made Truffles
Melt a 6-ounce package of semi-sweet chocolate chips in the microwave until smooth and creamy. Blend in 1/2-cup Peanut butter, then 1/2-cup evaporated milk. Chill in refrigerator one hour, then shape into balls and roll in desired coating: unsweetened cocoa powder, finely chopped nuts, powdered sugar or coconut. Makes about three-dozen truffles, enough for valentine's day and an extra stash for yourself!

97
Mini-Pizzas
These are so easy and you can be so creative with ingredients. Start with a tube of refrigerator biscuits. Just flatten each biscuit (a bottom of a glass works well) to form a mini-pizza "crust". Then spread a teaspoon or two of canned pizza sauce, spaghetti sauce or tomato sauce over biscuit. Add a layer of reduced or non-fat cheese of your choice. Top with desired toppings, or just make it a double-cheese! Vegetables, Canadian bacon, lean, cooked ground round, etc., are other ideas. There's an endless list of things you can top your mini-pizza with. If desired, you can make these up ahead of time then just pop into the microwave for about 40 seconds to heat 'n eat!

98
Mixed Berry Smoothie
Place 1-1/4 cup orange juice, 1-1/4 cup unsweetened frozen mixed berries, one sliced banana, 1/2 cup low fat firm silken tofu and 1-tablespoon sugar in blender. Blend until smooth and creamy. Makes about three, 1-cup servings.

99
Banish Boring Brownies
Do you or your kids get tired of the same taste of packaged brownie mixes? Enhance themwith the following suggestions: Use half of the water called for on the box and make up the difference with raspberry syrup. The syrup adds a hint of raspberry flavor, plus moistness.
Give them a mocha flavor: Stir some instant coffee granules into the batter.
Add 1/2-cup of dried cherries to boxed brownie mixes. Reserve a little of the mix and coat the cherries with it, then fold them into the batter right before baking. Coating them will prevent them from sinking to the bottom.

100
Potato Balls
An tasty way to use up leftover mashed potatoes is to form balls of potatoes around cubes of cheese, place the balls in your broiler and broil them until they are light golden brown. For an added touch, roll them in buttered bread crumbs or Parmesan cheese.