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Today's Recipes
Spinach And Sun-Dried Tomato Quesadillas
(Serves: 16)
Ingredients
Directions
Place 1 to 2 teaspoons of the oil from the jar of sun-dried tomatoes in a medium nonstick skillet and place over medium-high heat. Add the spinach and saute for a minute or two, just until the spinach is wilted. Remove the skillet from the heat and stir in the sun-dried tomatoes. Lay a tortilla on a flat surface and sprinkle the bottom half only with a quarter of the spinach mixture. Sprinkle with a quarter of the cheese. Fold the top half of the tortilla over to enclose the filling. Repeat with the remaining ingredients to make 4 filled tortillas.
Coat a large griddle or nonstick skillet with cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface. Lay the quesadillas on the griddle and cook for about 1-1/2 minutes, until the bottoms are golden brown. Spray the tops lightly with the cooking spray and then turn with a spatula. Cook for an additional 1-1/2 minutes, until the second side is golden brown. Transfer the quesadillas to a cutting board and cut each one into 4 wedges. Serve hot.
Nutritional Information Per Serving (per appetizer): Calories: 47, Carbs: 7 g, Cholesterol: 1 mg, Fat: 0.9 mg, Saturated Fat: 0 g, Fiber: 0.9 g, Protein: 3 g, Sodium: 142 mg, Calcium: 106 mg (Diabetic Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat)
By Terri
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S Is For Strawberry Shortcakes
Ingredients
Directions
Sprinkle strawberries with 1 cup sugar. Let stand 1 hour.
Heat oven to 450 degrees F.
Mix flour, 2 Tbsp. sugar, baking powder, and salt in medium bowl. Stir in milk and butter just until blended.
Sprinkle surface lightly with flour. Turn dough onto surface, gently smooth into a ball. Knead 20-25 times.
Roll or pat dough into shortcakes 3/4 inch thick. Cut into shortcakes with a floured 3-3 1/2 inch biscuit cutter. Place on ungreased cookie sheet.
Bake 10-12 minutes or till golden.
Split warm cakes crosswise, fill and top with strawberries. Serve with whipped cream or cool whip.
Makes 4
By imaqt1962
Adapted From The Alpha Bakery Children's Cookbook. This is a cookbook for children with recipes from a-z published by General Mills/Betty Crocker in 1991.
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Yield: 4 servings
Ingredients
Sauce:
Rest of ingredients:
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 176, Carbs: 25 g, Cholesterol: 5 mg, Fat: 7.6 g, Saturated Fat: 1.5 g, Fiber: 2.8 g, Protein: 3.9 g, Sodium: 50 mg, Calcium: 110 mg (Diabetic Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat)
By Terri
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Ingredients
Directions
Place in a blender and blend for 30-60 seconds or till smooth. Chill for several hours. Shake or stir eggnog well to blend. Serve in glasses or mugs.
Calories: 61, 0.3 g. fat, 5.2 g. protein, 4 mg. cholesterol and 142 g. sodium, per 1/2 cup serving.
By Terri
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Ingredients
Directions
Heat oven 400 degrees F.
Grease bottoms only of 8 muffin cups or line with paper baking cups.
Mix cereal and milk in a medium bowl, let stand until cereal is slightly softened.
Stir in remaining ingredients just until flour is moistened.
Batter will be lumpy.
Fill muffin cups 2/3 full.
Bake until toothpick inserted in center comes out clean, 18-20 minutes.
Makes 8 muffins.
By imaqt1962
Adapted From The Alpha Bakery Children's Cookbook. This is a cookbook for children with recipes from a-z published by General Mills/Betty Crocker in 1991.
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Ingredients
Dressing:
Directions
Dice up apples and onion. Add Dole coleslaw, raisins, cranberries & sunflower seeds.
Mix up the dressing. Stir into ingredients, chill and serve. Delicious!
By Jennifer CA
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Serves: 7
Ingredients
Directions
Place the oil in a large deep nonstick skillet and preheat over medium-high heat. Add the zucchini, corn, red bell pepper, onion, and oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the vegetables are crisp-tender. Periodically place a lid over the skillet if it becomes too dry. (The steam released from the cooking vegetables will moisten the skillet.)
Add the rice and salt to the skillet mixture and reduce the heat to medium.. Cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.
Nutritional Information Per Serving (per 3/4 cup serving): Calories: 140, Carbs: 26 g, Cholesterol: 0 mg, Fat: 2.9 g, Saturated Fat: 0.4 g, Fiber: 2.7 g, Protein: 3.3 g, Sodium: 138 mg, Calcium: 16 mg (Diabetic Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat)
By Terri
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Ingredients
Directions
Place tofu in a blender and process till smooth. Add pudding mix, dry milk, coffee and coconut extract. Blend till smooth, scraping down sides of container as necessary. Transfer to a bowl; fold in 3/4 cup Cool Whip.
Divide among 6 dishes. Chill for 30 minutes. Garnish with pecans and remaining Cool Whip. Makes 6 servings.
Per 1/2 cup serving: 100 calories, 1.6 g. fat, 0.1 g. saturated fat, 6.9 g. protein, 14 g. carbs, 0.1 g. fiber, 1 mg. cholesterol, 157 mg. sodium.
By Terri
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Ingredients
Directions
Place all ingredients in a blender and blend for 30-60 seconds, or till smooth. Chill for several hours. Shake or stir eggnog well to blend. Serve in glasses or mugs. Serves: 10.
Each serving contains 102 calories, 5.2 g. protein, 4 mg. cholesterol and 211 mg. sodium.
By Terri
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