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Food Ilike To Make

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:whistling: Hi well i am thinking a head to the moment that I have to do cooking for a POT-LUCK.

OK for those that are not from the USA or for another part of the world, that don't have it by this name, its a dinner or Lunch get together to try different kinds of foods (most of the time you don't know what is going to be there on the table. That my dears is the fun part other then meeting and getting to know you're Friends an neighbors ! :smilie_tux:

 

Crunchy Bacon Coleslaw

----------------------------------------

 

Ingredients

 

Prep Time:

15 min

Total Time:

1 hr 15 min

Makes:

6 servings, 1/2 cup each.

1/2 cup MIRACLE WHIP Light Dressing

1 Tbsp. sugar

1 tsp. cider vinegar

4 cups shredded green cabbage

1 cup shredded red cabbage

1/2 cup PLANTERS Salted Peanuts, chopped

4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

 

 

Procedure

 

MIX dressing, sugar and vinegar in large bowl.

ADD remaining ingredients; toss to coat.

 

REFRIGERATE at least 1 hour before serving.

 

Kraft Kitchens Tips

Serving Suggestion

This side dish makes a good accompaniment to a serving of grilled fish or chicken and piece of cornbread.

Shortcut

Prepare as directed, substituting 1 pkg. (8 oz.) coleslaw blend for the shredded green and red cabbages and/or substituting 1/4 cup OSCAR MAYER Real Bacon Bits for the cooked and crumbled OSCAR MAYER Bacon.

 

 

Serving Information

 

Serves: 12

Fat: 11.0 g

Calories: 150

 

 

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Easy Ghoulash

 

1 onion, finely chopped

1 clove garlic, crushed

1 carrot, diced

2 zucchini, diced

1 T. paprika

Pinch of freshly grated nutmeg

2 T. chopped fresh parsley

1 T. tomato paste

1 (14 oz.) can tomatoes, diced

8 oz. cooked kidney beans

2/3 c. tomato juice

Salt and pepper

2 T. sour cream or plain yogurt

 

Fry the onion, garlic, carrot and zucchini in oil for

5 minutes until soft. Stir in the paprika, nutmeg,

parsley, and tomato paste. Cook for 1 minute longer.

Stir in tomatoes, beans, tomato juice, salt and

pepper. Cover and cook for 15 minutes. Transfer to a

warm serving dish. Drizzle the cream or yogurt over

the top. Serve warm.

 

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[iItalian Turkey Burgers Recipe

 

Seasoned with oregano and Parmesan cheese, these plump burgers are a delicious change-of-pace entree. I like to serve them on crusty Italian bread with warmed spaghetti sauce, but you can also use hamburger buns. -Mary Tallman, Arbor Vitae, Wisconsin

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Grill (gas or charcoal)

TIME: Prep/Total Time: 30 min.

Ingredients:

1/4 cup canned crushed tomatoes

2 tablespoons grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound ground turkey

8 slices Italian bread, toasted

1/2 cup meatless spaghetti sauce, warmed

Directions:

In a large bowl, combine the first six ingredients. Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick oval-shape patties.

Coat grill rack with cooking spray before starting the grill. Grill patties, uncovered, over medium heat for 6-8 minutes on each side or until a meat thermometer reaches 165°. Place a patty on each of four slices of bread. Drizzle with spaghetti sauce; top with remaining bread. Yield: 4 servings.

 

Nutrition Facts

One serving:

(prepared with lean ground turkey)

Calories:

306

Fat:

12 g

Saturated Fat:

3 g

Cholesterol:

92 mg

Sodium:

680 mg

Carbohydrate:

24 g

Fiber:

2 g

Protein:

25 g

Diabetic Exchange:

3 lean meat, 1-1/2 starch, 1 fat.

][/i]

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B)6 Easy Smoothie Recipes

From waking-up to on-the-run, six healthy smoothie recipes from the EatingWell Test Kitchen.

 

January 17, 2008 in enhanced

 

Six Easy Smoothie Recipes

From waking-up to on-the-run, six healthy smoothie recipes from the EatingWell Test Kitchen

 

 

 

 

 

Wake-Up Smoothie

 

With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein.

 

 

1 1/4 cups orange juice, preferably calcium-fortified

 

1 banana

 

1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries

 

1/2 cup low-fat silken tofu or low-fat plain yogurt

 

1 tablespoon sugar or Splenda Granular (optional)

 

 

Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately.

 

 

Makes 3 servings, 1 cup each

 

Per serving: 157 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 33 g carbohydrate; 4 g protein; 4 g fiber; 19 mg sodium.

 

Nutrition bonus: Vitamin C (110% daily value), Fiber (16% dv).

 

 

Papaya Smoothie

 

Beat the winter blues with a taste of the tropics; this papaya smoothie has an added buttermilk tang.

 

 

1 papaya, peeled, seeded and roughly chopped (1 1/4 cups)

 

3/4 cup bottled fruit nectar, such as papaya, mango or peach

 

1/2 cup buttermilk

 

2 1/2 tablespoons sugar, preferably superfine

 

2 tablespoons lime juice

 

5 ice cubes

 

 

Combine papaya, nectar, buttermilk, sugar, lime juice and ice cubes in a blender and blend until very smooth and frothy. Pour into 2 tall glasses and serve.

 

 

Makes about 2 1/2 cups, for 2 servings.

 

Per serving: 176 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 42 g carbohydrate; 3 g protein; 2 g fiber; 74 mg sodium; 365 mg potassium.Apricot Smoothie

 

Canned apricot halves blend with yogurt in a tangy and refreshing smoothie.

 

 

1 cup canned apricot halves in light syrup

 

6 ice cubes

 

1 cup nonfat plain yogurt

 

3 tablespoons sugar

 

 

Blend apricot halves, ice cubes, yogurt and sugar in a blender until frothy.

 

 

Makes 3 cups, for 2 servings.

 

Per serving: 202 calories; 0 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 49 g carbohydrate; 6 g protein; 2 g fiber; 74 mg sodium; 175 mg potassium.

 

 

Strawberry-Almond Smoothie

 

Almond milk, tofu and strawberries combine in this simple and satisfying smoothie.

 

10 frozen whole strawberries

 

1 cup almond milk or low-fat milk

 

1/2 cup silken tofu (4 ounces)

 

2 tablespoons sugar

 

 

Combine strawberries, almond milk (or low-fat milk), tofu and sugar in a blender. Blend until frothy and smooth, about 1 minute. Pour into tall glasses and serve.

 

 

Makes about 2 cups, for 2 servings.

 

Per serving: 172 calories; 4 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 30 g carbohydrate; 5 g protein; 2 g fiber; 106 mg sodium; 75 mg potassium.

 

Nutrition bonus: Vitamin C (72% daily value).

 

 

Ingredient note: Almond milk is a delicious, low-fat alternative to skim or low-fat milk, especially for the lactose-intolerant.

 

 

Banana-Berry Smoothie

 

This bright and easy breakfast packs two servings of fruit plus soy protein and fiber.

 

 

1 1/4 cups calcium-fortified orange juice

 

1 ripe medium banana, peeled and sliced

 

1 cup frozen blueberries, blackberries or raspberries

 

1/2 cup silken tofu

 

2 ice cubes, crushed

 

1 tablespoon sugar (optional)

 

 

Combine orange juice, banana, berries, tofu and crushed ice in a blender; cover and blend until smooth and frothy. Sweeten with sugar, if desired. Serve immediately.

 

 

Makes about 3 cups, for 3 servings.

 

Per serving: 135 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 27 g carbohydrate; 4 g protein; 3 g fiber; 18 mg sodium; 338 mg potassium.

 

Nutrition bonus: Vitamin C (80% daily value), Calcium (15% dv).

 

 

Test kitchen tip: An easy way to crush ice is to place cubes in a heavy-duty plastic bag and break them with a rolling pin.

 

 

Mango-Passion Fruit Smoothie

 

Tangy passion fruit pairs well with mango in this tropical-flavored smoothie.

 

 

1 ripe mango, peeled and diced (1 cup)

 

2/3 cup nonfat vanilla yogurt

 

1/3-1/2 cup frozen passion fruit juice concentrate

 

1/4 cup water

 

2 ice cubes, crushed

 

 

Combine mango, yogurt, 1/3 cup juice concentrate, water and crushed ice in a blender; cover and blend until smooth and frothy. Add more concentrate, if desired. Serve immediately.

 

 

Makes 2 servings, 1 cup each.

 

Per serving: 257 calories; 2 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 52 g carbohydrate; 8 g protein; 2 g fiber; 101 mg sodium; 774 mg potassium.

 

Nutrition bonus: Vitamin C (78% daily value), Vitamin A (63% dv), Potassium (22% dv), Calcium (16% dv).

 

 

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:dude: NO-BAKE STRAWBERRY DESSERT :dude:

1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes

2 packages (.3 ounce each) sugar-free strawberry gelatin

2 cups boiling water

1 package (20 ounces) frozen unsweetened whole strawberries, thawed

2 cups cold 1% milk

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed

 

Arrange cake cubes in a single layer in a 13-in. x 9-in. x 2-in. dish. In a bowl,

dissolve gelatin in boiling water; stir in strawberries. Pour over cake and

gently press cake down. Refrigerate until set, about 1 hour. In a bowl, whisk

milk and pudding mix for 2 minutes or until slightly thickened. Spoon over

gelatin layer. Spread with whipped topping. Refrigerate until serving.

 

Yield: 20 servings.

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:whistling:Eggplant Cooking Hints :dude:

 

(1) Do not cook in an aluminum pan. Aluminum makes eggplants discolor.

 

 

(2) The skin is edible in younger eggplants. Remove the peel in older eggplants.

 

 

3) Cut each fruit before using, just like bananas. The flesh of the fruit will brown.

 

 

4) Eggplant absorbs oil very easily; coat your eggplant with breadcrumbs, cornmeal or flour first before frying.

 

 

(5) To help reduce the bitter flavor in older eggplants, slice the eggplant into ½ inch pieces and salt heavily. Weigh down each slice in a colander and allow for the liquid to drain out of the eggplant for 30 minutes. Rinse each slice with cold water and pat dry. This method is called "dégorgeing". It is best to use this method before frying.

 

 

 

(6) In order to bake your eggplant, slice your eggplant in half. Score across the interior of each half. Add tiny slices of garlic to go into each score. Salt each half, and bake in a 400-degree oven for 30 minutes. The eggplant is done when it is nicely browned and tender when pierced.

 

 

 

(7) When wanting to roast your eggplant, cut your eggplant into 1/2 inch slices. Toss in olive oil, salt, pepper and any of the other suggested spices below. Arrange the eggplant in a single layer in a baking dish (not aluminum). Bake at 400 degrees for 30 minutes. The eggplant is done when it is nicely browned and tender when pierced.

 

 

 

Spices: Basil, chervil, cumin, garlic, mace, marjoram, nutmeg, oregano, parsley, sage, savory, sesame seed, tarragon, thyme

 

 

 

Equivalents / Substitutions: 1 pound = 3 1/2 cup diced raw = 1 3/4 cup diced cooked = 4 servings

 

 

 

Nutritional Values: Eggplants contain Vitamin C and Potassium. Other than these two nutrients, eggplants do not have a significant nutrient value. Eggplants also have anti-bacterial, diuretic effects, as well as flavonoids (cancer fighting anti-oxidants) . 1 cup cooked contains 25 calories.

 

 

 

Suggested Wines: Depending on how you fix your eggplant, try drinking a Chardonnay, a Grenache Rosé or a Zinfandel.

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Slow-Cooker Salsa Chicken

 

-------------------------

 

Ingredients

 

4 boneless, skinless chicken breasts

1 cup salsa

1 package reduced sodium taco seasoning

1 can reduced fat cream of mushroom soup

1/2 cup reduced fat sour cream

Procedure

 

Add chicken to slow cooker.

Sprinkle taco seasoning over chicken.

Pour salsa and soup over chicken.

Cook on low for 6 to 8 hours.

Remove from heat and stir in sour cream.

Serve with rice.

 

Number of Servings: 6

 

Recipe submitted by SparkPeople user CHELLESHOCKED.

 

 

Serving Information

 

Serves: 6

Fat: 3.3 g

Calories: 157

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Homemade Apricot Ice Cream

Homemade apricot ice cream is a summertime treat.

Serve with fresh berries for an added treat.

Servings: 10

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk

1 envelope (7 grams) unflavored gelatin

3/4 cup granulated sugar

1 1/2 cups Tropical NESTLÉ JUICY JUICE HARVEST SURPRISE 100% Fruit & Veggie Juice

1 container (8 ounces) vanilla fat free yogurt

1 teaspoon vanilla extract

1 1/2 cups (6-ounce package) finely chopped dried apricots

 

COMBINE evaporated milk and gelatin in medium saucepan; let stand for 3 to 5 minutes or until gelatin is softened. Cook over medium-low heat, stirring until gelatin is dissolved. Add sugar; cook until sugar is dissolved.

 

WHISK together Juicy Juice, yogurt and vanilla extract in medium mixer bowl; stir in apricots and gelatin mixture. Pour into ice cream maker and prepare according to manufacturer's directions. (If not using an ice cream maker, pour mixture into a freezer-proof dish. Freeze for about 45 minutes or until partially set. Remove from freezer and stir to break up clumps. Freeze until firm.)

 

NOTE: If you use a traditional-style ice cream maker, you will need up to 6 cups of crushed ice and 4 cups of coarse salt.

 

VARIATION: Try substituting Orange Mango NESTLÉ JUICY JUICE HARVEST SURPRISE 100% Fruit & Veggie Juice and finely chopped dried mangoes.

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