Resolution Solution Recipes

Chicken and Vegetable Pouches
4 boneless, skinless chicken breasts
1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower and carrots)
1 small onion, thinly sliced and separated into rings
2 teaspoons fresh rosemary, snipped
4 tablespoons white wine
Salt and pepper to taste

Heat oven to 350 degrees. Tear off 4 pieces of aluminum foil about 12 inches
square. Place each chicken breast between wax paper or plastic wrap and flatten
slightly using a meat mallet or rolling pin. Place one chicken breast in the
center of each piece of foil. Add 1/4 of the vegetables and onion on top of
each chicken breast. Sprinkle 1-teaspoon rosemary and salt and pepper on each
breast. Pour 1 tablespoon white wine over each chicken breast. Fold each corner
of the aluminum foil over chicken breast and fold down to form a sealed pouch.
Place all four pouches on a baking sheet and bake for about 40 minutes or until
vegetables are crisp-tender and chicken is no longer pink.

Makes 4 Servings
Serving Size: 1 pouch
Kirk R. Emick - Team Youppi

Fluff jello
2 packages suger free strawberry jello
3 cups hot water
1 package frozen unsweetened strawberries

  1. mix , put in refrigerature until cool
  2. mix in 1-  8oz container of light cool whip
  3. after all mixed, break into pieces one angle food cake and mix into mixture
  4. pour in 9X13 cake pan
  5. cool over night in refrigerator
  6. cut into squares and serve

Nannette Schroeder- Six Pack

Beef and vegetable kabobs
By Mayo Clinic staff
Makes: 2 servings

Ingredients:
6 ounces Top sirloin beef (select grade)
3 tablespoons Fat-free Italian dressing
4 Cherry tomatoes
4 Green pepper
4 Onions

Directions

  1. Dice meat into equal size (1-ounce) portions.
  2. Marinate meat with fat-free dressing in the refrigerator for at least 20 minutes, turning as needed.
  3. If the skewers are wood, soak them in water while the meat is marinating. Otherwise, the skewers will burn.
  4. Prepare the grill.
  5. Thread each skewer with 3-ounces of meat and 2 of the following: green pepper, cherry tomatoes and onions.
  6. Grill.
  7. Serve on rice.

Nutrient Analysis (per serving) CALORIES 195  FAT (grams) 5 CHOLESTEROL(milligrams) 60 SODIUM (milligrams) 280  FIBER (grams) 2
Hans Hanson- Jo’s Madhatr’s

Tangerine Teriyaki Tuna
This recipe serves: 4
4 fresh tuna steaks, about 6 ounces each

For the marinade:
1/4 cup low-sodium soy sauce
1/4 cup fresh tangerine (or orange) juice
3 strips tangerine (or orange) zest
3 tablespoons honey
1 1/2 tablespoons sesame oil
3 cloves garlic, crushed with the side of a cleaver
3 slices (1/4" thick) fresh ginger, crushed with the side of a cleaver

For garnish:
1 tablespoon toasted sesame seeds (ideally a mixture of black and white sesame seeds), for garnish
1/4 cup chopped scallion greens

  1. Combine the ingredients for the marinade in a shallow mixing bowl and whisk together. Add the tuna steaks and marinate for 30 to 60 minutes, turning the steaks once or twice. Keep the bowl covered in the refrigerator.
  2. Preheat the grill to high. With a slotted spatula, carefully lift the tuna steaks out of the marinade. Strain the marinade into a small saucepan and boil to a thick, syrupy glaze.
  3. Lightly spray the fish steaks with non-stick cooking spray or sesame oil. Brush and oil the grill grate. Grill the fish until cooked to taste, about 4 to 6 minutes per side for medium. As each side is cooked, brush it with the glaze (the boiled marinade). Sprinkle the tuna with chopped scallion greens and sesame seeds and serve at once.

Serving Size: 1 tuna steak
Number of Servings: 8 Per Serving Calories 292 Carbohydrate 18 g Fat 7 g Fiber1 g Protein 39 g Saturated Fat 1 g Sodium 599 mg

Chicken & Macaroni w/Mushrooms
Seth Robb- Drake Determinators

List of Ingredients:
1 (10 3/4 oz.) can Healthy Request Cream of Chicken Soup
1/4 cup Land O Lakes no-fat sour cream
16 oz. skinned & boned uncooked chicken breast, cut into 20 pieces1 cup (one 4oz. can) sliced mushrooms, drained
1/2 cup finely chopped onion
1 1/3 cups (3oz) uncooked elbow macaroni

Recipe
Spray a slow cooker container with butter flavored cooking spray. In the prepared container, combine chicken soup & sour cream. Stir in chicken, mushrooms, & onion. Add uncooked macaroni. Mix well to combine. Cover & cook on LOW for 6 to 8 hours. Gently stir again just before serving.
Serves 4 (1 cup) - Each serving equals: 263 Calories, 3 gm Fa , 26 gm Pr, Ca, 542 mg So , 39 mg Cl , 2 gm Fiber
Rachelle Setsodi -Drake Determinators 

Low-Fat Ranch Dressing over Chopped Salad
1 (10-ounce) sack mixed greens, any style or brand
1 cup shredded carrots, available packaged in produce section
1 cup plain low fat yogurt
2 tablespoons grated red onion
2 tablespoons chopped parsley leaves
2 tablespoons chopped or snipped dill or 1 teaspoon dried dill
1 tablespoon lemon juice, from a wedge of fresh lemon
1 clove garlic
Coarse salt
Black pepper

Combine the greens with carrots and radishes. Mix yogurt with grated onion, herbs, lemon juice. Paste the garlic by chopping it then add a generous pinch of coarse salt and mash with the side of your knife. Mix paste into dressing. Season the dressing with black pepper, to your taste. Pour the dressing evenly over the salad, toss and serve.

Sarah Deatsch - Drake Determinators

Chile Burgers with Rajas
From Pillsbury Fast & Healthy Cookbook
1 pound ground turkey
2 t Worcestershire sauce
1/2 t onion powder
1/4 c light or non-fat cream cheese, from 8 oz tub
1/4 t ground red pepper (cayenne)
1 t chili powder
4 large Anaheim chiles
4 buns or tortillas
1/4 c salsa
Combine turkey, Worcestershire sauce, and onion powder and mix well. Shape into 4 patties. Combine cream cheese and red pepper. Spoon approx. 1 T cheese mixture into center of each patty. Wrap turkey around cheese to enclose completely. Seal well and flatten into 1/2 in thick patty (or oval if using tortillas). Sprinkle both sides with approx. 1/8 t chili powder. Cook on grill or under broiler. Place Anaheim chiles on grill or broiler. Cook 3-5 minutes on each side until slightly charred. Peel off blistered skin and slice into 1/2 in strips. Server burgers on buns or tortillas with chile strips and salsa.
Calories – 350 Fat – 12 g Carbs – 30 g
Margaret Crawford- Powered by Mitochondria

Salmon & Broccoli Salad
1 1/2 Cups Salmon (canned) - Fancy Alaskan Pink
3 Cups Rotini Noodles
1/4 Cup Artichoke Hearts, boiled, drained, without salt                                                  
3 Cups Broccoli, chopped, uncooked                                                                        
3 Red Plum Tomatoes, ripe, uncooked
Bring a quart of water to a rapid boil, then add rotini noodles. Cook uncovered stirring occasionally for approximately 8 to 10 minutes. Drain and rinse in cold water. While noodles are cooking drain the fluid from the salmon can, then carefully unwrap salmon and remove the bones. Use a fork to flake salmon into separate pieces. Add the chopped artichoke hearts, diced tomato and salmon to the cooked rotini noodles. Mix ingredients and let stand at room temperature for 10 minutes. Serve over steamed broccoli.
Makes 4 servings
Tom Rosburg - Powered by Mitochondria

Shrimp Scampi

Ingredients:
2 tsp olive oil
4 medium garlic clove(s), minced
1 tsp dried oregano
1 pound shrimp, medium, peeled and deveined
1/4 cup wine, dry white or vermouth
2 tsp cornstarch
3/4 cup reduced-sodium chicken broth
1/8 tsp table salt, or to taste
8 oz uncooked linguini, cooked and kept hot
1/8 tsp black pepper, or to taste
1/4 cup parsley, fresh, chopped

Directions:
Heat oil in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.Dissolve cornstarch in chicken broth and whisk until blended. Add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.

Makes 4 servings with 8 WW points to a serving.  Prep time 20 minutes, Cooking time 10 minutes.
Melissa Fitzgerald- Fiercesome Fivesome

Curried Chickpeas and Kale
2 tablespoons ghee or vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 tsp. cumin
3 cups chopped kale or 1 pkg. frozen chopped spinach
1 1/2 tbs. curry powder
1 tsp. ground ginger
1 tsp. ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas
1 cup chopped tomatoes
1/4 tsp. salt, or to taste
Just throw it all together in the slow cooker and let it cook on low 7 to 8 hours , or on high for 4 hours.
Keith Summerville- Tuataras

Chicken Enchiladas
1 lb. cooked chicken breast (shredded or cut into small pieces)
1/2 cup chopped green peppers
1/2 cup chopped onion
1 can fat free refried beans
1can enchilada sauce
Mix above together in saucepan and spread in tortillas. Bake for 15 minutes at 350 degrees. Top with low-fat sour crème and extra enchilada sauce.
Kara Waugh- Busi Bodies

Trail Mix
Ingredients:
2 cups round, whole-grain toasted oat cereal
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup crumbled banana chips
1 tablespoon peanuts
Instructions:
In a medium bowl, combine the oat cereal, cranberries, raisins, banana chips and peanuts.
Nutrition Facts: Amount Per Serving: Calories 49 Fat 1.2 g, Cholesterol none, Sodium 50 mg,
Quantity: Makes 3 cup servings
Lisa Lundstrom - OBMC

Easy Chocolate-Caramel Brownies
Makes 3 dozen
Ingredients:
Cooking Spray
1 tsp all-purpose flour
2 tbsp skim milk
27 small, soft caramel candies (about 8 oz)
1/2 cup fat-free semi-sweetened condensed skim milk
1 (18.25 oz) pkg devil's food cake mix with pudding (such as Pillsbury)
7 tbsp reduced-calorie stick margarine, melted
1 large egg white, lightly beaten
1/2 cup reduced-fat semisweet chocolate chips
Preheat oven to 350 degrees. Coat bottom of a 13 x 9 inch baking pan with cooking spray (do not coat sides of pan); dust with flour. Set aside. Combine skim milk and candies in a bowl. Microwave at HIGH 1 1/2 minutes or until caramels melt and mixture is smooth, stirring with a whisk after 1 minute. Set aside. Combine sweetened condensed milk and next 3 ingredients in a large bowl; stir well (batter will be very stiff). Press two-thirds of batter into prepared pan with floured hands (layer will be thin). Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle with chocolate chips. Drizzle caramel mixture over chips, and carefully drop remaining batter by spoonfuls over caramel mixture. Bake an additional 30 minutes. Let cool completely in pan on a wire rack.
SERVING SIZE: 1 brownie POINTS:  3 PER SERVING: 122 Calories, 1/6th g Protein, 0.4 g Total Fiber, 4 g Total Fat, 1.6 g Saturated Fat, 20.4 g Carbohydrate, 224 mg Sodium,
Amelia Pearson- Fiercesome Fivesome

Chicken Pizza Packets - South Beach Diet Recipe
1lb boneless chicken breasts, cut into 1" pcs
2T olive or vegetable oil
1 small zucchini, thinly sliced
16 pepperoni slices
1 small green pepper, julienned
1 small onion, sliced
1/2 t dried oregano
1/2 t dried basil
1/4 tsp salt
1/4 t garlic powder
1/4 t pepper
1 cup halved cherry tomatoes
1/2 C shredded mozzarella cheese
1/2 C shredded parmesan cheese
In a large bowl, combine the first 11 ingredients. Coat four pieces of heavy duty (12" square) aluminum foil with nonstick cooking spray. Place a quarter of chicken mixture in center of each piece. Fold foil around mixture & seal tightly. Grill, covered over medium high heat for 15-18mins or until chicken juices run clear. Carefully open each packet. Sprinkle w/ tomatoes & cheeses. Seal loosely; grill 2 mins longer or until cheese is melted.

Tortilla Espanola
Ingredients
3 medium potato( es ), baking variety, peeled, thinly sliced (use a food processor if possible)
3 large egg(s)
3 large egg white(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 Tbsp canola oil
1 medium onion(s), chopped
Directions:
Bring a large pot of water to a boil. Add potatoes and cook for 5 minutes (potatoes should be about halfway done). Drain and set aside. Meanwhile , whisk eggs, egg whites, salt and pepper together in a large bowl; set aside. Heat oil in a 10-inch frying pan over medium-high heat. Add onions and potatoes; cook, stirring constantly, until golden brown, about 5 minutes. Spoon potato mixture into egg mixture and mix thoroughly. Reheat frying pan over low-medium heat. Add potato-egg mixture and let cook for 2 minutes. Flip and cook on other side until eggs are set, about 2 minutes more. Slice into 6 pieces and serve. (Note: If you have trouble flipping the eggs, slide them onto a plate, turn the plate over – above pan – and settle eggs back into pan.)
Blake Campbell-True Believers

Reduced Fat Chicken (or Turkey) Pot Pie
1 cup cut-up cooked chicken (or turkey)
1 bag (1 lb) frozen mixed vegetables, thawed
1 can (10 3/4 oz.) condensed 98% fat-free cream of chicken soup
1 cup reduced fat Bisquick mix
1/2 cup fat free (skim) milk
1 egg
Heat oven to 400 F. Mix chicken (or turkey), vegetables and soup in un-greased 2-quart casserole. Stir remaining ingredients with fork until blended. Pour into casserole. Bake uncovered about 30 minutes or until golden brown.
MaryAnn Tierney- OBMC

Easy Parmesan Garlic Chicken
1/2 c. Kraft grated parmesan cheese (I use the parmesan- romano cheese)
1 envelope Good Seasons Italian Salad Dressing mix (you can use regular or the zesty italian mix)
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lbs.)
Mix cheese, salad dressing mix and garlic powder. Rinse chicken with water, coat with cheese mixture. Place in shallow baking dish.  (Spray dish with cooking spray .- I use a cookie sheet lined with foil.) Bake at 400 degrees for 20-25 minutes or until chicken is cooked through.
6 servings 230 calories 7 g. total fat 2 g. carbs 1 g. sugar 37 g. protein
Recipe can be doubled.  If I double the recipe, I use one package each of the Italian salad dressing mix (regular and zesty).
Marcia Henderson- Tuataras

Healthy Broccoli Quiche                                                                                      
1 Cup Skim Milk
1/4 Cup Green Onions
1/2 Cup Mushrooms (optional)
1 Tsp. Salt
1/4 Tsp. Nutmeg
3 Eggs
Chopped broccoli
1/2 Cup of Grated Swiss cheese 
1- 9 Inch Pie Crust

Combine milk, onions, seasoning.  Simmer 1 minute.  Let cool.  Lightly beat eggs. Stir into cooled milk.  Add broccoli and cheese.  Pour mixture into pie crust.  Bake at 400 degrees for 15 minutes and 375 degrees for 25 minutes.  Let stand 5 to 10 minutes before cutting.
Claudia Murphy-Catalyst

2 point Chocolate Chip Cookies (Weight Watchers)
1 package devil's food cake mix, unprepared, use a 1 lb 2.2 oz box
2 Tbsp reduced calorie margarine
2 Tbsp water
2 large egg whites
1 large egg
1/2 cup semisweet chocolate candy, (I use milk chocolate chips)

  1. Preheat oven to 350
  2. Coat a large baking sheet with cooking spray (I use a silpat to avoid the spray)
  3. Combine all ingredients except chocolate chips
  4. Beat on low speed until blended and smooth; fold in chocolate chips
  5. Drop batter by heaping tablespoons, 2 inches apart, onto prepared baking sheet
  6. Bake until puffed up & dry to the touch, about 10 to 12 minutes
  7. Transfer to wire racks to cool completely

1 cookie per serving, 2 points per cookie
Prep time/10 min Cook time/12 min Serves/24
Lori Richman-Drake Determinators

Sauerkraut
5 pounds shredded cabbage
2 tablespoons salt
Pack cabbage into a stone jar or crock, working in salt until juicy. Add
water to bring juice to the top. Cover with a white cloth and weight down
with a plate. Wash the cloth each day and remove the scum. In three weeks,
cold pack in jars for 30 minutes. Leave 1 1/2 inches of space at the top of
each jar.
Doug Uhlman - Powered By Mitochondria

Banana Cream Pie
1 small package (.8 oz) sugar-free vanilla pudding (cooked type)
1 2/3 c. skim milk
4 oz. nonfat vanilla yogurt (sweetened with artificial sweetener)
26 vanilla wafers*
2 bananas, sliced   ( 7" each; 2 cups)
1 cup light whipped topping
Prepare pudding according to package directions, except use only 1 2/3 c. of milk. Cool slightly before adding the yogurt. Line bottom of an 8" pie pan with 12 vanilla wafers (not crushed. Arrange banana slices over the wafers.  Place remaining 14 vanilla wafers standing up around rim of the pan. Pour in cooled pudding.  Top with light whipped topping. Refrigerate for two hours before serving so the pudding will be firm. When serving, cut each piece to include two of the stand-up vanilla wafers.
Yield:  7 servings ;Per serving:  160 calories, 28 g. carb , 4 g. protein, 4 g. fat*, .6 fiber
Using low-fat vanilla wafers will further reduce fat.  Keebler Wafers don't get as mushy as Nabisco
Rhonda Menke - Full Fontals

Winter Greens Soup
4 cups stock
1 tbsp olive oil
1 large yellow onion, chopped
4 garlic cloves, finely chopped
1 bunch chard (stems and greens separated, with about 1 cup chopped stems saved, and the greens chopped)
1 med. potato, diced
1 lg. carrot, diced
1/2 cup dry white wine
1 bunch chopped kale
1 bunch chopped spinach
1 tbsp lemon juice
parmesan cheese.
Heat olive oil in a soup pot and add onions and some salt and pepper. Saute until soft. Add garlic, chard stems, potatoes, and carrot. Saute another 5 minutes. Add 1/2 cup stock, cover, and cook about 10 minutes. When the veggies are tender, add wine and simmer for a couple of minutes, until the pan is almost dry. Stir in kale, chard, 1 teaspoon salt, some more pepper, and the rest of the stock. Cover and cook about 15 minutes, until kale and chard are tender. Add the spinach and cook until wilted (3 to 5 minutes). Sprinkle with parmesan, and serve with a hearty bread.
David Courard-Hauri

Easy Creamy Tomato Soup
1 medium onion, chopped
2 Tbsp reduced fat margarine
2 cans (14-1/2 oz) diced tomatoes, undrained
2 cans   ( 10-3/4 oz) condensed tomato soup, undiluted
1-1/2 cups skim milk
1 tsp sugar
1 tsp dried basil
1 tsp paprika
1/4 tsp garlic powder
4 oz light cream cheese
In a saucepan, sauté onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder.  Bring to a boil.  Reduce heat; cover and simmer to 10 minutes. Stir in cream cheese until melted. Serve immediately.
Mary Reilly- Hoefling - Business Bodies

Chicken Caruso
1.5 pound chicken breasts – skinned, boned, and cut into thin strips
garlic salt
pepper
3 TBSP butter/oleo
1 15-1/2 oz. jar of spaghetti sauce (2 cups)
1 tsp. Italian seasoning
2 cups sliced celery
3 cups cooked rice

  1. Sautee chicken with garlic salt and pepper and butter.
  2. Stir in spaghetti sauce and Italian seasoning.
  3. Cover and simmer for 10 minutes. Add celery and cook until tender and crisp.
  4. Spoon over bed of rice on plate and garnish with Parmesan cheese.

Sarah Smith- Skinny Mini Wannabee’s

Chickpea Dip (Hummus)
 (Good with vegetable sticks,pita bread, and pretzel dippers)
 2 cups chickpea puree
1/3 cup tahini (sesame seed paste)
1 garlic clove, minced
juice of 1 lemon
1 tablespoon virgin olive oil.
Blend chickpea puree ,tahini , garlic, and lemon juice for 30 seconds in food processor fitted with the steel blade. Scrape down sides of bowl. With the processor running, gradually dribble in olive oil, processing for 30 seconds more. Store dip for a week in the refrigerator in a covered container. Serve chilled.
Shannon Svoboda- Catalyst

Summer Pesto
1 Large bunch of fresh basil leaves (2 cups tightly packed)
1/2 cup hazelnuts, walnuts or blanched almonds
1 large garlic clove minced
1/2 cup virgin olive oil
1/2 cup freshly grated Parmesan Cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Coarsely chop basil, nuts and garlic in a food processor fitted with the steel blade or blender-about 30 seconds.  With processor or blender running, slowly add olive oil, scraping down the sides of work bowl or blender once during processing.  When smooth, transfer mixture to a small bowl. Add Parmesan cheese, salt and pepper and mix well. Store in covered container in refrigerator for 1 to 2 hours to allow flavors to develop. Makes 1 1/4 cups- enough for one pound of cooked pasta.
Jennifer Monroe- Catalyst

Peaches and Cream Smoothie
1 ripe peach, peeled, pitted, and sliced
1/2 cup cold milk
1 scoop peach or vanilla ice cream
2 cups peach yogurt, well stirred
Place peaches, milk, and ice cream in a blender jar or shake maker. Blend for 15 sec. Add yogurt and blend for 10 seconds longer. Serve immediately.
Makes 4 servings.
Adriana Flores- Catalyst

Banana Bread

  1. Preheat oven to 350 degrees.
  2. Spray 8x4 pan with non-stick cooking spray
  3. Mix together in medium bowl:
    1 3/4 cup flour
    1/2 teaspoon salt
    2 1/4 teaspoon baking powder
    2 tablespoons + 2 teaspoons brown sugar
    1/2 teaspoon cinnamon
    Add in to above mixture:
    6 chopped dried apricots
    6 chopped dried dates
  4. Mix together in small bowl:
    Medium over-ripe mashed banana
    1 egg
    1/4 cup skim milk
  5. Pour small bowl mixture into medium bowl and mix until blended.  Do not over blend.  Pour into pan and bake at 350 degrees for one hour or until toothpick comes clean out of the center.

Carrie Lewis- Fiercesome Fivesome

Whole Wheat Biscuits
2 c flour
3/4 c whole wheat flour
4 tsp baking powder
1/2 tsp. salt
1/4 c. margarine, softened
1 c. skim milk
Preheat oven to 450.  Combine first 4 ingredients; cut in margarine with a pastry blender until mixture resembles coarse meal.  Add milk, stirring until dry ingredients are moistened.  Turn dough onto a lightly floured surface; knead about 1 min.  Shape dough into 16 balls and place in a 9 inch square baking pan sprayed with cooking spray.  Flatten dough balls slightly; bake 10-12 minutes or until lightly browned.
Linda Lappe - OBMC

Melon with Madiera and Black Pepper
2 ripe cantaloupes
3/4 cup Madiera wine
2 tsp freshly cracked black pepper
4 sprigs mint

  1. halve the melons and discard seeds
  2. slice melons into 1-inch-thick wedges
  3. divide wedges among 4 places and splash with the Madeira
  4. sprinkle with the pepper and serve with a mint sprig on the side

Inverted Pyramids Mexican Pizza
Dorothy S. Pisarski
Tortillas
1lb ground turkey
Salsa
Fat Free Refried Beans
Diced variety of Peppers
Lettuce
Fat Free Cheese
Brown the turkey with 4 T. of salsa
Layer Beans &Turkey on a Tortilla, Bake for 5minutes on 350. Sprinkle on Cheese (Remember less is best) and bake until melted. Add salsa, peppers and Lettuce as you wish.
Carla McCrea- Inverted Pyramids

Potatoes, Oven-Fried
Servings: 4
Ingredients:
4 large potatoes, any variety
2 Tb. extra virgin olive oil
sea salt to taste
crushed black pepper
cayenne pepper (optional)
Old Bay Seasoning (optional)
Directions:

  1. Preheat oven to 450°F.
  2. Wash the potatoes and slice lengthwise into long 1?2 inch thick slices. In a bowl, coat the potatoes in olive oil. Add the salt and black pepper. You can also add cayenne pepper, Old Bay Seasoning or any fresh herb or spice your heart desires.
  3. Spread potatoes strips onto sheet pan lined with aluminum foil. Place the sheet pan on the floor or lowest rack of the oven. When the bottom side of the potatoes has turned a golden brown, place the sheet pan under the broiler to brown the top of the potatoes. Allow to cool a few minutes before you enjoy. This will taste better than regular French fries and come without the guilt or loads of fat.

Jill Duffy, Drake Determinators

Spring Salad
1 can of fruit cocktail with juice
1 can chunk pineapple - drain
1 can mandarin oranges - drain
2 - small boxes of vanilla pudding – dry
Mix above ingredients, chill and serve.
Light tasting and refreshing
Monica Lihs - OBMC