Spinach Flatbread

This is a great recipe to serve with soup.

2 6-ounce baked or grilled chicken breasts, sliced
4 flatbread pieces
4 slices of baby Swiss cheese
1/2 cup of fresh spinach
1/4 cup of ranch dressing

Spread dressing onto flatbread. Place a few slices of chicken, one slice of cheese and four spinach leaves on flatbread. Fold over and cook in a panini press or a preheated sauté pan for one minute in each side.

Herb-Tomato Crostini

Ingredients

• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 large tomato, finely chopped
• 3/4 cup finely chopped green onions
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/3 cup crumbled feta cheese

Preparation

• 1. Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
• 2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.
• 3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
• Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.
• Fresh Herb-Tomato Tabbouleh Salad: Omit first 3 ingredients. Decrease feta cheese to 1/4 cup. Prepare tomato mixture as directed in Step 2; drain. Reserve seasoning packet from 1 (5.25-oz.) tabbouleh salad mix for another use. Pour tabbouleh mix into a large bowl; stir in 1 cup boiling water. Cover and chill 30 minutes. Stir in tomato mixture. Cover and chill 1 hour. Top with feta cheese, and season with salt to taste. Makes 6 servings. Prep: 10 min; Chill: 1 hr., 30 min.
• Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.
• Per serving: Calories 93; Fat 6.1g (sat 1.6g, mono 3.9g, poly 0.5g); Protein 2.1g; Carb 8.7g; Fiber 2.4g; Chol 6mg; Iron 0.9mg; Sodium 243mg; Calc 53mg.

"Miracle" Mashed Potatoes

PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1*

Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt
pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

Directions:
Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.

Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).

Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt.

MAKES 5 SERVINGS

Cheese-Garlic Biscuits (like Red Lobster)

Ingredients
2 Cups Original Bisquick mix
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons butter
1/2 teaspoon garlic powder

Directions
1. Heat over the 450. Stir Bisquick mix, cheese, and milk until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls.
2. Bake 8-10 min or until golden brown. In small bowl, mix butter and garlic powder. Brush over warm biscuits. Serve warm.

Katy's Pasta Salad

Ingredients:
12 oz to 1 lb pasta (colored, spiral shells)
cubed cheese
green onions
green peppers
red peppers
black olives, sliced
fresh basil
dried Italian spices (1 tsp)
1/3 cup mayo
1/3 cup sour cream
Kraft Caesar Dressing

Spinach Dip Mini Bites

Ingredients

• 24 Wonton Wrappers
• 1 brick cream cheese, softened
• 1 box of frozen chopped spinach, cooked to directions, drained & wrung out
• 1 4 oz. can green chiles
• 1 cup shredded Mexican blend cheese
• 1/3 cup mayo
• 1/2 tsp. black pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder

Directions

• Preheat oven to 350 degrees.
• Mix cream cheese, spinach, chiles, cheese, mayo, and seasonings in a medium sized bowl.
• Line non-greased mini-muffin pan with wonton wrappers, lightly pressing into place (ends will stick up/out).
• Using a small scoop or tablespoon, fill each cup with mixture almost to the top.
• Place in oven and bake for 7-10 minutes, until edges are browned and crisp and the filling is hot and melty.
• Let cool for about 5 minutes before serving, filling is very hot!

Buffalo Potato Wedges

Ingredients (for 2)

* Appx 2-3 medium size potatoes

* 1 tbsp olive oil

* Salt, pepper, and garlic powder, to taste

* 1/8 cup butter

* 1/8 cup hot pepper sauce (less if you can't stand the heat)

* Ranch or blue cheese dressing, for dipping

Directions

1. Spray a baking sheet with cooking spray. Arrange potato wedges on sheet and drizzle with olive oil.

2. Sprinkle with salt, pepper, and garlic powder.
3. Bake at 375 degrees for 30 minutes until tender.
4. Remove pan from oven. Combine the hot sauce and butter in a microwave safe bowl and microwave until melted. Stir to combine. Drizzle mixture over potato wedges and return to oven for an additional 15 minutes.
5. Serve with salad dressing for dipping.

Potato Salad

Ingredients:
14 to 15 small potatoes
Eggs
3/4 of 16 oz sour cream
1.5 cup miracle whip
sweet pickles
salt
pepper
sugar

Directions:
Boil potatoes and eggs. Add sour cream and miracle whip. Cut up and add pickles. Add salt, pepper, and sugar to taste.

JL's Baked Beans

Ingredients:
Small roast
1 cup chopped onion
1 cup green peppers
2-3 tbl chopped jalaepno pepper
1 cup sugar
2 large cans pork and beans -- rinsed and drained

Directions:
Cook small roast in crockpot overnight Bone meat and put into crockpot with broth. Add other ingredients. Continue cooking in crockpot for 3 hours. You can use a can of broth instead of broth from roast, or you can add a can of broth if the roast is lean and doesn't have too much broth.

Pasta Salad

Ingredients:
16 oz package of noodles, cooked until tender
12 oz package of mixed vegetables (broccoli, cauliflower, carrots, etc) cooked in micro steamer until crisp
Viva Italian light dressing
garlic salt

Directions:
Mix pasta and vegetables together. Pour dressing to taste with garlic salt.

Chicken Dip

Ingredients:
1 can canned chicken
1 can cream of chicken soup
1 8oz cream cheese
Jalepeno peppers to taste

Directions:
Heat all ingredients in microwave about 2-3 minutes.

Chicken Salad

Ingredients:
2 cups diced cooked chicken (3-4 breasts)
1/2 cup finely chopped celerly
1/2 cup mayo
1/2 tsp salt
1 T vinegar
2 tsp sugar
1/4 cup red seedless grapes, quartered (optional)

Directions:
Mix all ingredients together and chill.

Macaroni Salad

Ingredients:
4 1/2 cups cooked macaroni (kept warm)
3/4 c mayonnaise
1/4 c sourcream
3 Tbl sweet pickle relish
1 medium sweet red pepper (diced)
1 medium green pepper (diced)
1 medium carrot (diced)
1/4 c red onion (minced)
1/8 tsp salt or to taste
1/8 tsp pepper or to taste

Directions:
While macaroni is still warm, place in a large bowl. Add mayo, sour cream and relish. toss to coat. Add peppers, carrot and onion. Toss to combine. Season to taste with salt and pepper. Serve warm or chilled