Congratulations Marie!! Here are a couple of ideas.
* Exported from MasterCook *
Gazpacho To Go
Recipe By : Better Homes and Garden-6/98
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (15oz) can chuncky Italian- or salsa-style tomatoes
2 cups quartered tellow pear shaped and/or halved
cherry tomatoes
1 (15oz) can chickpeas (garbanzo beans) -- drained & rinsed
1 1/4 cups hot-style vegetable juice or regular
1 cup beef broth
1/2 cup coarsely chopped seeded cucumber
1/2 cup coarsely chopped yellow and/or red
sweet pepper
1/4 cup coarsely chopped red onion
1/4 cup snipped freah cilantro
3 tablespoons lime or lemon juice
2 cloves garlic -- minced
1/4 to 1/2 tsp bottled hot pepper sauce
In a large mixing bowl, combine canned tomatoes and fresh tomatoes, chickpeas, veg. juice, broth, cucumber, sweet ppper, onion, cilantro, lime juice, garlic, and hot pepper sauce. Cover and chill for 2 to 24 hrs.
To serve, ladle soup into bowls or mugs. Serve with Herbed Crouton Sticks.
142 cal, 5 g fat, 0 mg chol, 1145 mg sod, 27 g carb
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Herbed Crouton Sticks
Recipe By : Better Homes and Gardens-6/98
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8oz) thin baguette
1/2 cup butter or margarine
1 tablespoon snipped fresh basil or 1/2 tsp dried
1/8 teaspoon garlic powder
Preheat oven to 300 degrees. Cut baguette in half horizontally. Cut bread into 12 strips, 1" wide by 5-1/2" long; set aside. In a 12" skillet melt butter. Stir in basil and garlic powder. Add half the crouton sticks, stirring until coated. Arrange crouton sticks in a single layer in a shallow baking pan. Repeat with remaining bread sticks. Bake, uncovered, for 10 min.; turn sticks over. Bake 5 min. more or until croutons sticks are dry and crisp. Cool completely. Store, tightly covred, up to 1 wk. Makes 12 sticks
each stick= 120 cal, 8g fat, 0 mg chol, 204 mg sod, 10 g carb
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken & Pasta Salad with Poppy Seed Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Pasta
Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
CHICKEN & PASTA SALAD WITH POPPY SEED DRESSING
Create sophisticated chicken salad easily by including pasta, grapes, walnuts and poppy seed.
Prep Time: 25 min.
Start to Finish: 35 min.
Ingredients:
•4-1/2 cups (12 oz.) SKINNER Twirls, uncooked •1-1/2 cups reduced fat ranch salad dressing •1/4 cup honey •1/2 teaspoon poppy seed •2 cups (about 1 lb.) chopped cooked chicken •1-1/2 cups quartered red seedless grapes •1/3 cup chopped red onion •1/4 cup chopped walnuts
Instructions:
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in small bowl, stir together salad dressing, honey and poppy seed; set aside. In large bowl, combine cooled pasta, chicken, grapes, onion and salad dressing mixture; salt and pepper to taste. Cover; refrigerate. Before serving, sprinkle walnuts on top. 11 servings (1 cup each).
Nutritional Information:
Each serving provides: 380 Calories, 20 g Protein, 50 g Carbohydrates, 11 g Total Fat (1 g Saturated Fat), 35 mg Cholesterol, 220 mg Sodium.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken and Fruit Salad with Mango Vinaigrette
Recipe By : Better Homes and Garden Low-Fat Low-Cal
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low Fat
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 to 3 mangos
12 ounces skinless boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarse ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe -- cut in 1" chunks
1 cup halved or sliced strawberries
Mango Vinaigrette
1/4 cup orange juice
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
2 green onions -- thinly sliced
1. Pit , peel and slice mangoes. Measure 1-1/2 cups for use in the vinaigrette; set aside remaining slices for salad.
2. Rinse chicken; pat dry with paper towels. Stir together curry, salt, and pepper. Rub chicken with curry mixture. Grill chicken on the rack of an uncovered grill directly over med. coals about 13 to 15 min. or till tender and no longer pink, turning once halfway through grilling. (Or, place on the unheated rack of a broiler pan. Broil 4-5" from from the heat for 10-12 min., turning once.) Cool slightly; slice into 1/4" thin strips.
3. Arrange greens on individual dinner plates. Top with chicken strips, melon, strawberries, and reserved mango slices. Drizzle with Mango Vinaigrette. Sprinkle green onion over all.
4. For vinaigrette, combine reserved 1-1/2 cups mango, orange juice, vinegar, honey and mustard in blender or food processor. Cover and blend till smooth. Cover and chill till serving time. Makes about 1-1/4 cups.
232 cal
3 g fat
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sandwich For A Crowd
Recipe By : Taste of Home
Serving Size : 12 Preparation Time :0:00
Categories : Holiday Cooking Sandwiches And Burgers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 loaves unsliced Italian Bread -- (about 1 lb each)
1 (8oz) pkg cream cheese -- softened
1 cup (4oz) shredded cheddar cheese
3/4 cup sliced green onions
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 pound thinly sliced fully cooked ham
1 pound thinly sliced roast beef
12 to 14 thin slices dill pickle
Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2" shell (discard bread or save for another use). Combine cheeses, onions, mayo, and Worcestershire; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickle on bottom halves. Gently press halves together. Wrap in plastic wrap and refrigerate for at least 2 hrs. Cut into 1-1/2" slices.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Layered Chicken Salad
Recipe By : Taste of Home
Serving Size : 12 Preparation Time :0:00
Categories : Chicken Make Ahead
Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cubed cooked chicken -- divided
2 cups torn lettuce leaves
1 cup cooked long grain rice
1 (10oz) pkg frozen peas -- thawed
1/4 cup minced fresh parsley
2 large tomatoes -- seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper -- chopped
1 small green pepper -- chopped
Dressing
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley
sprigs -- optional
In a 3-qt glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas, and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingred.; spoon over salad. Garnish with red pepper and parsley, if desired. Cover and refrigerate 8 hrs or overnight. Toss before serving.
- - - - - - - - - - - - - - - - - -