Recipes

Foil Pack Vegetables

1 cup zucchini chunks
1 cup medium button mushrooms
1 cup each red and yellow pepper chunks
1 cup large cherry tomatoes
¼ cup reduced fat Italian dressing
2 Tbsp. grated parmesan cheese

Preheat grill to medium-high heat. Toss vegetables and tomatoes with dressing. Place in center of 18-inch-long piece of heavy-duty foil (or use double layer of regular foil). Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Grill 8 to 10 minutes leaving room for heat circulation inside. Cut slits in foil to release steam. Open packet. Sprinkle vegetable mixture with cheese.

**Add different veggies if you wish and try with a different dressing (i.e. Red Wine Vinegrette, Sun-Dried Tomato & Balsamic Vinagrette).

 
Grilled Mozza-Chicken

½ cup sliced onions*
½ cup green pepper strips*
4 boneless skinless chicken breast halves
1/3 cup original barbeque sauce
4 slices mozzarella cheese

Preheat grill to medium-high heat. Grill chicken 8 minutes; turn over. Brush with barbecue sauce. Grill an additional 7 to 9 minutes or until chicken is cooked through (165 F), turning occasionally and brushing with the remaining barbecue sauce. Top with cheese slices and veggies.

**Add the onions and green pepper strips to your foil pack veggies.

 
Cauliflower "Potato" Salad

1 head cauliflower, chopped and cooked
7 eggs, cooked, then chopped into small pieces
4 small green onions, chopped into small pieces
1 small cucumber, chopped into small pieces
1/2 tsp prepared mustard
3 T Splenda (or sugar)
1 tsp salt
1 cup miracle whip (can use low-fat if desired)
2/3 cup half-n-half

Chop 1 head cauliflower into ice cube-sized pieces. Boil in large pot until tender, about 15-20 minutes. In separate pan, hard-boil eggs. Drain cauliflower and allow cauliflower and eggs to cool. Chop eggs into small pieces. Mix eggs, 4 small chopped green onions and 1/4 cup chopped cucumber with cauliflower in large bowl.

Dressing: 1/2 t prepared mustard, 3 T Splenda, 1 tsp salt, 1 cup miracle whip, 2/3 cup half-n-half. Mix together and pour over eggs and veggies.

Mix gently, garnish with paprika if desired. Chill, covered, overnight in fridge.

 
Karen & Lana's Rhubarb Crisp

5 cups sliced rhubarb (less than 1 inch squares)
1 cup brown sugar
3/4 cup flour
3/4 cup quick cooking oatmeal (instant)
1 tsp cinnamon
1/2 cup butter or margarine

Spray 9 inch pan with cooking spray. Place chopped rhubarb in bottom of pan, spread evenly. Combine brown sugar, flour, oats, and cinnamon. Cut in butter until crumbly. Press mixture over rhubarb. Bake 350 degrees, 45-50 minutes, or until top is brown.

 
Tofu Fudge

¾ c. soft, silken tofu, pureed* 12 oz. semi-sweet chocolate chips
3 c. sugar 7 oz. jar marshmallow creme
2/3 c. evaporated milk, low fat or 1 tsp. vanilla
fat free

*Drain water from tofu. Place tofu in blender and puree until smooth, about 2-1/2 minutes, scraping sides of blender periodically.

Spray a 9" x 13" pan with cooking spray. Combine, tofu, sugar, and evaporated milk in a heavy 3-quart saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Continue boiling 8 minutes on medium heat, stirring constantly. Remove from heat and gradually stir in chocolate chips until melted. Add marshmallow crème and vanilla and mix thoroughly for one minute. Pour into prepared pan and cool.

Note: Any leftover tofu fudge should be refrigerated.

© 2000, Karla Harris, Jay Keller, and Linda Rankin

 
Sweet Potato Peanut Butter Cookies

prep:25min bake:7min per batch
oven: 375 makes:about 36 cookies
1/4 C sweet potato
1/2 C peanut butter
1/2 C granulated sugar
1/2 C packed brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 egg
1/2 tsp vanilla
1 1/4 C all-purpose flour
Granulated sugar

1. In a large mixing bowl beat sweet potato and peanut butter with electric mixer on medium high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, baking powder,. Beat until combine, scraping sides of bowl occasionally. beat in egg and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in remaining flour. If nessessary, cover and chill dough until easy to handle. (I never chilled the dough when I made these cookies and they turned out fine.)

2. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with tines of a fork. Bke 375 oven for 7 to 9 minutes or until bottoms are lightly browned. Transfer to a wirerack and let cool.