A 3x5 card version of this recipe can be found here.
Makes 3-1/2 pounds (81 pieces)
~ 1-15oz. can pinto beans, rinsed and drained
~ 1 cup cocoa powder
~ ¾ cup butter
~ 1 tablespoon vanilla
~ 7-1/2 cups confectioner’s sugar
~ 1 cup chopped walnuts or pecans
Mash the beans in a bowl or process them in a blender or food processor until smooth. Place the beans in a large non-stick pan along with the butter. Cook on medium heat until all the butter is melted and the beans are heated through.
Remove from heat and stir in the cocoa and vanilla. Mixture will be thick. Slowly stir in the sugar until well blended. Add nuts, as desired.
Press mixture into a 9x9 pan that has been sprayed with non-stick cooking spray.
Cover and refrigerate until firm.
Recipe - Creamy Chicken and Thyme
A 3x5 card version of this recipe can be found here.
Makes 4 Servings
~ 4-4oz. boneless skinless chicken breasts
~ 1-14.5oz. can of reduced sodium, non-fat chicken broth
~ 1 tablespoon flour
~ 1/2 reduced-fat sour cream
~ 1/2 teaspoon dried parsley
~ 1/4 teaspoon salt
~ 1/4 teaspoon dill weed
~ 1/4 teaspoon dried thyme
~ 1/8 teaspoon onion salt
~ 1/8 teaspoon black pepper
Pound chicken breasts with a mallet so they are an equal thickness all the way around. Place the breasts in a non-stick skillet with 1/2 cup of chicken broth. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes, turning the chicken once.
Remove chicken from pan and keep warm. Add remaining broth and bring to a boil. Reduce heat to low. Combine the flour and sour cream and then whisk into the pan of chicken broth. Stir in the remaining spices and simmer uncovered for 5 minutes until slightly thickened.
Return chicken to the pan and remove from heat.
Serve chicken immediately with a side of egg noodles or mashed potatoes and serve with 1/4 cup of the sauce.
Makes 4 Servings
~ 4-4oz. boneless skinless chicken breasts
~ 1-14.5oz. can of reduced sodium, non-fat chicken broth
~ 1 tablespoon flour
~ 1/2 reduced-fat sour cream
~ 1/2 teaspoon dried parsley
~ 1/4 teaspoon salt
~ 1/4 teaspoon dill weed
~ 1/4 teaspoon dried thyme
~ 1/8 teaspoon onion salt
~ 1/8 teaspoon black pepper
Pound chicken breasts with a mallet so they are an equal thickness all the way around. Place the breasts in a non-stick skillet with 1/2 cup of chicken broth. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes, turning the chicken once.
Remove chicken from pan and keep warm. Add remaining broth and bring to a boil. Reduce heat to low. Combine the flour and sour cream and then whisk into the pan of chicken broth. Stir in the remaining spices and simmer uncovered for 5 minutes until slightly thickened.
Return chicken to the pan and remove from heat.
Serve chicken immediately with a side of egg noodles or mashed potatoes and serve with 1/4 cup of the sauce.
Recipe - Peanut Butter Pie
A 3x5 card version of this recipe can be found here.
Makes 8 Servings
3 ounces fat-free cream cheese, softened
1/3 cup reduced-fat peanut butter
1/2 cup confectioner’s sugar
1/4 cup fat free milk
1 carton (8 oz.) of fat free cool whip, thawed
1 chocolate crumb crust, 9”
In a mixing bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk, mixing well. Gently fold in the cool whip.
Spoon mixture in the prepared crust. Chill overnight before serving.
Makes 8 Servings
3 ounces fat-free cream cheese, softened
1/3 cup reduced-fat peanut butter
1/2 cup confectioner’s sugar
1/4 cup fat free milk
1 carton (8 oz.) of fat free cool whip, thawed
1 chocolate crumb crust, 9”
In a mixing bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk, mixing well. Gently fold in the cool whip.
Spoon mixture in the prepared crust. Chill overnight before serving.
Recipe - Broccoli Shrimp Pasta Toss
A 3x5 card version of this recipe can be found here.
Makes 4 Servings
~ 2 cups uncooked bowtie pasta
~ 1/4 cup onion, finely chopped
~ 3 garlic cloves, minced
~ 1 tablespoon butter
~ 1 table spoon olive oil
~ 2 cups fresh broccoli florets
~ 1/4 teaspoon salt
~ 8 oz. uncooked medium shrimp, peeled and de-veined
~ ¼ cup grated parmesan cheese
Cook pasta according to package directions.
In a large non-stick skillet sauté onion and garlic in the oil and butter until tender.
Add the broccoli and salt and cook on medium-high heat for 8 minutes. Add shrimp and cook and stir for an additional 2-3 minutes, or until shrimp turns pink.
Toss the broccoli and shrimp mixture with the drained pasta and sprinkle with parmesan cheese.
Serve immediately.
Makes 4 Servings
~ 2 cups uncooked bowtie pasta
~ 1/4 cup onion, finely chopped
~ 3 garlic cloves, minced
~ 1 tablespoon butter
~ 1 table spoon olive oil
~ 2 cups fresh broccoli florets
~ 1/4 teaspoon salt
~ 8 oz. uncooked medium shrimp, peeled and de-veined
~ ¼ cup grated parmesan cheese
Cook pasta according to package directions.
In a large non-stick skillet sauté onion and garlic in the oil and butter until tender.
Add the broccoli and salt and cook on medium-high heat for 8 minutes. Add shrimp and cook and stir for an additional 2-3 minutes, or until shrimp turns pink.
Toss the broccoli and shrimp mixture with the drained pasta and sprinkle with parmesan cheese.
Serve immediately.
Recipe - Ham and Cheese Strudel
A 3x5 card version of this recipe can be found here.
Makes 6 Servings
~ 1 tablespoon butter
~ 2 tablespoons flour
~ 1 cup fat free milk
~ ¼ pound ham, chopped fine
~ 4 tablespoons grated parmesan, divided
~ 1/3 cup shredded reduced-fat swiss cheese
~ 1-1/4 cup egg substitute
~ 6 phyllo dough sheets (18” x 14”)
~ non-stick cooking spray
~ butter spray
~ ¼ cup cry bread crumbs
~ 2 tablespoons fresh parsley, minced
Preheat oven to 350 degrees
In a saucepan on medium heat, melt butter, stir in flour until smooth, then gradually stir in the milk. Bring to a boil and cook until thickened. Add ham, stir and remove from heat. Stir in 2 tablespoons of parmesan and all the swiss cheese until melted. Set aside.
Cook the egg substitute until set, stir in the cheese mixture. Now you are ready to assemble the strudel.
Place one sheet of phyllo dough on a clean work surface with the short side facing you. Coat the phyllo with cooking spray, fold in half length-wise. Coat with cooking spray and butter spray. Sprinkle the dough with 2 tablespoons of the bread crumbs then spread 1/6th of the egg mixture over the bottom third of the dough, leaving about 3/4 from the sides and bottom. Fold in the sides and roll-up the dough. Repeat six times.
Place strudels, seam side down in a prepared baking dish sprayed with non-stick cooking spray. Spray tops of all strudel with more cooking spray and butter spray, then sprinkle with remaining parmesan and parsley. Bake 15-18 minutes until lightly browned.
Cheddar cheese is also a great substitute if you don't have or like swiss.
Makes 6 Servings
~ 1 tablespoon butter
~ 2 tablespoons flour
~ 1 cup fat free milk
~ ¼ pound ham, chopped fine
~ 4 tablespoons grated parmesan, divided
~ 1/3 cup shredded reduced-fat swiss cheese
~ 1-1/4 cup egg substitute
~ 6 phyllo dough sheets (18” x 14”)
~ non-stick cooking spray
~ butter spray
~ ¼ cup cry bread crumbs
~ 2 tablespoons fresh parsley, minced
Preheat oven to 350 degrees
In a saucepan on medium heat, melt butter, stir in flour until smooth, then gradually stir in the milk. Bring to a boil and cook until thickened. Add ham, stir and remove from heat. Stir in 2 tablespoons of parmesan and all the swiss cheese until melted. Set aside.
Cook the egg substitute until set, stir in the cheese mixture. Now you are ready to assemble the strudel.
Place one sheet of phyllo dough on a clean work surface with the short side facing you. Coat the phyllo with cooking spray, fold in half length-wise. Coat with cooking spray and butter spray. Sprinkle the dough with 2 tablespoons of the bread crumbs then spread 1/6th of the egg mixture over the bottom third of the dough, leaving about 3/4 from the sides and bottom. Fold in the sides and roll-up the dough. Repeat six times.
Place strudels, seam side down in a prepared baking dish sprayed with non-stick cooking spray. Spray tops of all strudel with more cooking spray and butter spray, then sprinkle with remaining parmesan and parsley. Bake 15-18 minutes until lightly browned.
Cheddar cheese is also a great substitute if you don't have or like swiss.
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