recipelink.com Chat Room Recipe Swap
08-28-2000 – 9 Back to School Recipes
Terrie,.MD (05:51:54) :
Jalapeno Beef & Cheese Roll-up
2 flour tortillas (8-inch)
4 oz. thinly sliced, cooked roast beef
1/2 cup shredded hot pepper Monterey jack
cheese
2 tablespoons mild thick and chunky salsa
Shredded lettuce, if desired
Soften tortillas. Place 2 roast beef slices on
each tortilla. Sprinkle cheese evenly over
roast beef. Spoon 1 tablespoon salsa evenly
down center of each filled tortilla. Roll up
tortillas, enclosing filling. Can be served hot
or cold.
Terrie,.MD (03:55:11) :
My mother used to make these for us for
weekend lunches, but they make great
after-school snacks. Make up a batch and
freeze them. You can use mini bagels
instead of the English muffins, and change
the meat to suit what your kids like. Add
anything your kids like on pizza, like olives
or green pepper, if desired.
English Muffin Pizza Snacks
Makes 8
1/2 pound sliced salami, chopped
4 ounces grated or chopped cheese (cheddar,
American, provolone)
1/2 cup bottled mild chili sauce (or salsa or
even ketchup)
Parmesan cheese for sprinkling
4 English muffins, split and lightly toasted
Mix salami, cheese and sauce well. Divide
among muffin halves and spread to edges.
Sprinkle with parmesan cheese. Broil in
oven or toaster oven until bubbling. Serve
whole or cut into quarters.
recipelink.com (03:04:35) :
Breakfast Oatmeal Cookies
From: from the American Institute for Cancer Research
4 Tbsp. unsalted butter or margarine
1/3 cup sugar
1/3 cup packed dark brown sugar
1 egg
2 egg whites
1 tsp. vanilla
3/4 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1 3/4 cups rolled oats (not instant or quick cooking)
1 cup finely-grated carrots (about 2 medium)
1/2 cup raisins
1/2 cup wheat germ (optional)
Preheat the oven to 375 degrees. Coat 2 insulated cookie sheets with non-stick spray. (You can duplicate the effect of an insulated sheet by using 2 cookie sheets stacked together.)
Cream the butter with the sugar, using an electric mixer. Add the egg and whites. Beat at high speed until the mixture is almost thick enough to form a ribbon, 2-3 minutes. Mix in vanilla.
By hand, mix in the flour, baking soda and cinnamon, using a rubber spatula. Stir in the oats, carrots and raisins.
Drop the cookie batter onto the prepared baking sheets by the heaping tablespoon, making mounds the size of a large walnut. Space the cookies 1 1/2 inches apart. If desired, sprinkle with wheat germ.
Bake 15 minutes or until the cookies are golden brown and darker around the edges. They will be springy to the touch. Cool 1 minute on the baking sheet. Transfer the cookies to a baking rack to cool. Although soft when warm, they get crisp as they cool.
Makes 30 cookies. Each 3-cookie serving contains 219 calories and 6 grams of fat
recipelink.com (03:04:24) :
Fast And Easy Burritos
Author: Laura
Serving Size : 4
4 Ounces skinless turkey light meat -- ground
1 3/4 Cups black beans -- drained and rinsed
1 Envelope taco seasoning mix
8 fat-free flour tortillas
8 Teaspoons low fat cheddar cheese -- shredded
shredded lettuce
8 Tablespoons salsa
any other topping you like
Spray a frying pan with cooking spray and brown ground turkey. Add the black beans, the taco seasoning and the amount of water called for on the package (usually about 1/2 cup). Bring to a boil and simmer for about 5 minutes. Meanwhile, heat the tortillas and sprinkle a small (about 1 tsp) cheese in each. Top with the hot mixture. Add lettuce and salsa roll up and eat. YUMMY!
If you take it for lunch keep the ingredients separate until ready to eat then assemble.
recipelink.com (03:04:12) :
GREAT GRAIN TRIPLE-DECKER
From: from the American Institute for Cancer Research
2 slices multi-grain bread
1 slice oat or cracked wheat bread
Dijon mustard
1 ounces thinly sliced turkey breast
1 large piece roasted red pepper
2 Romaine lettuce leaves, large vein removed
1 1/4 ounces reduced-fat Swiss cheese, one slice
5-6 thin slices peeled seedless cucumber
Spread one side of each slice of bread generously with the mustard.
Arrange the turkey to cover one slice of the multi-grain bread. Cover the turkey with the roasted pepper. Top with one of the lettuce leaves.
Set the slice of cracked wheat bread over the turkey layer, with its mustard-covered side up. Place the cheese over the bread. Arrange the cucumber slices to cover the cheese, overlapping them slightly. Top with the remaining lettuce leaf and the slice of multi-grain bread, placing it mustard-side down.
Trim the crusts from the sandwich. Cut it in half horizontally, making 2 long, rectangular "fingers." Serve immediately, or wrap tightly in plastic and refrigerate overnight to serve the next day.
The sandwich contains 328 calories and 5 grams of fat
recipelink.com (03:04:02) :
TUNA SALAD WRAP
From: from the American Institute for Cancer Research
1-6.5 oz. can water-packed white tuna
1 small carrot, shredded
1/4 c. finely chopped celery
1/4 c. finely chopped green pepper
1 Tbs. fat-free mayonnaise
2-8" flour tortillas
2 Tbs. fat-free cream cheese
1/2 c. shredded reduced-fat cheddar cheese
1/2 c. shredded green leaf lettuce
Alfalfa sprouts
In a small bowl, combine the tuna, carrot, celery, green pepper, and mayonnaise. Spread a tablespoon of the cream cheese in a vertical strip, to cover the center third of a tortilla. Spread half the tuna salad firmly over the cream cheese, starting 2 inches below the top and ending 2 inches above the bottom of each tortilla. Cover with half the lettuce and a blanket of sprouts.
To prepare the wrap, fold the bottom of the tortilla up, cover the top of the filling. Fold in the two sides a quarter-inch. Roll the tortilla up, holding the side folds in. Be sure to roll the wrap tightly and firmly as possible to ensure the package stays closed. Surround the wrap in plastic wrap and refrigerated until you are ready to serve or pack it.
Repeat with the second half of the filling ingredients, using the second tortilla.
Each of the two wraps contain 294 calories and 5 grams of fat
recipelink.com (03:03:46) :
OATMEAL FRUIT BARS
From: from the American Institute for Cancer Research
Raisin and Date Filling:
1 1/2 c. raisins
1 1/2 c. chopped, pitted dates
3/4 c. orange juice
3/4 c. water
1 Tbs. grated orange zest
Non-stick vegetable cooking spray
Crust:
1/2 c. soft margarine, chilled
1/2 c. firmly packed light brown sugar
1 1/2 c. unbleached all-purpose flour
1/2 tsp. baking soda
1 c. old-fashioned rolled oats
Prepare the filling: Combine the raisins, dates, orange juice and water in a medium-size saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Continue to boil, stirring, for 10 minutes, until the mixture thickens and becomes like a paste. Remove the saucepan from the heat and stir in the orange zest. Let cool completely.
Preheat the oven to 400 degrees. Line a nonstick 13 x 9 x 2-inch baking pan with aluminum foil and spray the foil with nonstick vegetable cooking spray.
Prepare the crust: Mix the margarine with the brown sugar in a medium-size bowl until well-blended. Beat in the flour, baking soda and the oats until the mixture is crumbly.
Press half the oat mixture into the prepared pan. Spread the filling in an even layer over the oats. Sprinkle the remaining oat mixture over the filling and press down lightly.
Bake the bars for 25 minutes, or until the top is golden. Cut into 40 bars while still warm.
Cool the bars completely and store them in an airtight container.
Each of the forty bars contains 90 calories and 3 grams of fat
recipelink.com (03:03:35) :
ZESTY BEAN SALAD
From: from the American Institute for Cancer Research
Grated peel and juice of 1 lemon
2 Tbs. olive or vegetable oil
1 clove garlic, minced
2 tsp. sugar
2 tsp. Dijon-style mustard
2-3/4 c. cooked or canned garbanzo beans
1 c. chopped sweet red pepper or tomatoes
1 c. chopped, unpeeled cucumber
1 medium onion, chopped
3 Tbs. chopped mint
In large bowl, combine lemon peel and juice, oil, garlic, sugar and mustard. Stir in remaining ingredients; chill.
Each of the seven 3/4 cup servings contains 152 calories and 4 grams of fat
Betty,.Ga (01:28:19) :
Cream cheese & pineapple sandwiches.
Mix cream cheese & crushed pineapple then spread between thinly sliced banana bread
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