Crisp Cucumber Salsa

Crisp Cucumber Salsa

Note: ¼  cup is only 16 calories! YES!!!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalepeno pepper, seeded and chopped
4 ½ teaspoons minced fresh cilantro
1 garlic clove, minced or pressed
¼ cup sour cream
1 ½ teaspoon lemon juice
1 ½  teaspoon lime juice
¼ teaspoon ground cumin
¼  teaspoon seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Ranch Potatoes

Ranch Potatoes

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 ¼  cups milk
1 envelope ranch dressing mix
1 ½  cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. 

Place drained potatoes into a greased 13x9 inch baking dish.
In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. 

Sprinkle crumbled bacon and the remaining cheese over the top. 

Bake, uncovered, in a 350°oven for 25-30 minutes or until potatoes are tender

Parchment Paper Roasted Veggies

 Roasted Potatoes, Carrots and Leeks 

 Serves 4

4 pound small red potatoes quartered
2 medium leeks (white parts only) cut into 1/2-inch pieces
½  pound small carrots cut into thin 3-inch pieces
10 sprigs thyme
1 tablespoon olive oil
Coarse salt and ground pepper

 Directions
Preheat oven to 400 degrees. Cut off a large piece of parchment paper.      (about 24-30 inches long)  and place potatoes, leeks, carrots, thyme in the center of the sheet. Drizzle with olive oil and season well with salt and pepper. Fold into and twist end of parchment paper to seal.
Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 45-50 minutes.

Roasted Broccoli, Green Beans and Snap Peas
Serves 4
1 ½  cups small broccoli florets
2 cups fresh green beans
1 cups sugar snap peas, trimmed
1 tablespoon olive oil
Coarse salt and ground pepper

 Directions
Preheat oven to 400 degrees. Cut off a large piece of parchment paper ( about 24-30 inches long)  and place broccoli, green beans and snap peas in the center of the sheet. Drizzle with olive oil and season well with salt and pepper. Fold into and twist end of parchment paper to seal.
Place packet on a rimmed baking sheet and bake until packet is puffed up and veggies are tender, 35-45 minutes.

Delicious and Decadent Dessert

Delicious and Decadent Dessert

1 cup chopped pecans or almonds

½ cup butter

1 cup flour

1. Mix and pat into 9 x 13 pan.

2. Bake at 350*until golden, about 12 minutes. Cool.

3. Beat:  8 oz. cream cheese

              1 cup icing sugar

4. Fold in 1 cup heavy cream whipped. Spread over             

     cooled cookie base.

5. Beat together until thick:

                1 large instant chocolate pudding mix

                1 large instant vanilla pudding mix

                3 cups whole milk

6. Spoon over cream cheese layer and smooth.

7. Whip 1 cup heavy cream with 1 tablespoon sugar,         

    and 1 teaspoon vanilla.

               Spread over pudding layer.

8. Sprinkle with some chopped nuts.

New Way To Serve Potatoes

NEW WAY TO SERVE POTATOES

1. Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. 

2. Stuff into a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. 

3. Bake at 375 degrees or until tops are crispy and golden.

Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

Baked Parmesan Zucchini

Baked Parmesan Zucchini      

  

Yield: 6 - 8 servings

• 6 medium zucchini, halved lengthwise
• Kosher salt and black pepper
• 1 Tb. minced garlic (3 cloves)
• 2 Tb. minced fresh parsley leaves or
•     1 Tb. dried parsley
• 2 Tb. julienned fresh basil leaves or 
•     1 Tb. dried basil
• 1/2 cup grated Parmesan cheese
• 3/4 cup panko
• 2 tablespoons olive oil

Instructions

• Preheat oven to 400 degrees F.
• Scoop out a channel of seeds with a teaspoon. Place zucchini in one layer on a sheet pan and brush with olive oil. Turn zucchini cut side down and brush with oil. Sprinkle with some salt and roast 10-12 minutes.
• In a medium bowl, combine garlic, parsley, basil, Parmesan, panko, 1 tsp. salt and 1/2 tsp. pepper,  and 3 Tb. oil and mix well.
• Remove zucchini from oven  and turn cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini.
• Bake another 8 - 10 minutes until panko is crispy.
• Serve hot, warm or room temperature.

White Christmas Cake

White Christmas Cake  - Grace Svenson

1 lb. butter

2 cups granulated sugar

4 cups flour

2 teaspoons baking powder

½ teaspoon mace

2 tablespoons lemon juice and peel

10 eggs, separated

1 lb. sultana raisins

½ lb. red and green cherries

½ lb. candied pineapple

1 lb. brazil nuts

1 lb. blanched almonds

1. Cream butter and sugar.

2. Add lemon juice, peel and egg yolks

3. In large bowl mix fruits and nuts with flour and baking powder

               Add to first mixture. Stir well.

4. Beat egg whites til stiff. Fold into mixture.

5. Makes three large loaves. Spoon mixture into pans lined with     buttered brown paper.

6. Bake at 275* for 1 ½ hours then at 300* until done.

Put pan of water in oven during baking for moisture.