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Spinach Sandwiches
1 – 10 oz. Package frozen chopped spinach
½ cup mayonnaise
2 hard boiled eggs (chopped)
2 green onions (tops too) chopped
3 oz cream cheese
1 tsp salt
1 tsp Lea & Perrins (Worcestershire or equivalent) sauce
Cook, drain & squeeze dry the spinach & cool
Mix in other ingredients
Butter both slices of bread (fancy white bread – thin sliced from Pepperidge
Farm or equivalent) then spread bread with the spinach mixture
Slice sandwiches into desired size and or shape
(these look pretty if crusts are removed and sandwich is cut
in quarters)
(These freezes well if you want to make them ahead of time)
SPINACH SQUARES
4 T. butter
3 eggs
1 cup flour
1 heaping tsp. baking powder
1 cup milk
1 T salt
white pepper, to taste
1 pound pepper jack cheese, grated
1 small onion, finely diced
2 - 10 ounce pkgs frozen chopped spinach, thawed, drained, and squeezed dry
1. Preheat the oven to 350 degrees
2. Melt the butter in a 9 x 13" baking dish
3. In a large bowl, beat the eggs and add the flour,
baking powder, milk, salt and pepper. Mix well. Add the cheese, onion,
and spinach and mix well.
4. Pour the mixture into the baking dish and bake for 35 min.
Cut into small squares. Serve immediately or free until needed.
5. To reheat, place the frozen squares on a baking sheet and
bake at 325 degrees for 12 min.
Spicy Black Bean Soup
1 medium onion
4 medium garlic cloves, minced
45oz canned black beans, undrained (3 15 oz cans)
1/2 tsp red pepper flake
1 tsp ground cumin
14.5 oz can chicken broth, or vegetable broth
10oz canned tomatoes with green chilies, such as Rotel Tomatoes
11oz canned yellow corn, drained
Coat the bottom of a large stockpot with cooking spray.
Add onion and garlic and cook, stirring frequently, until the onions are soft
but not brown, about 5 minutes.
Place one can of beans in blender; add sautéed onion
mixture, red pepper flakes, and cumin. Cover and blend on high until
smooth, about 30 seconds. Pour mixture back into stockpot.
Place second can of beans and broth in blender and puree
unitl smooth; add to stockpot.
Stir in thrid can of beans (do not puree first),
tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower
heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of
soup per serving.
3 WW Points per serving
SLIMMED-DOWN HASH-BROWN CASSEROLE
2 lbs. frozen hash browns, thawed
3/4 cup sharp Cheddar cheese made with 2 percent milk
1 cup light sour cream
1 can Campbell's Healthy Request cream of chicken soup, undiluted.
1 teaspoon salt
1/2 cup minced onion
1/4 cup butter, melted
1 cup corn flakes, crushed
Preheat the oven to 350 degrees. Combine the potatoes, cheese, sour cream,
soup salt, minced onion and melted butter in a large bowl.
Lightly coat a 13-by-9 inch baking dish with cooking spray. Spoon the
mixture into the dish. Sprinkle flakes evenly over the potato mixture. Bake
for 1 hour or until bubbly.
Make 9 (1-cup) servings, each 273 calories
SPICY CRACKERS
1 ¾ c. canola oil
1 pkg. Hidden Valley Ranch dressing mix
2 T. Mrs. Dash – extra spicy
1 ½ t. thyme
1 ½ t. rosemary
Mix spices with oil. Put several assorted crackers in 1 gal.
Ziploc bag. Drizzle oil mixture into crackers. Seal and shake gently. Leave in
bag
for 3 days and turn. Reverse and shake gently . These can be stored in an air
tight container or frozen.
JALAPENO COLESLAW
1 Bag coleslaw
8 oz buttermilk dressing
1 can drained corn
8 oz shredded cheese
salt-pepper and ½ tsp cumin
jalapeños
BROCOLLI CHEESE SOUP
4 Tablspns butter
1 onion, chopped
a little chopped garlic
4 Tablspns four
3 Cups milk
2 cups cooked brocolli, chopped
3/4 cup shredded cheddar cheese
1 teaspn salt
dash of pepper
Cook the onions and garlic in the butter until softened.
Blend in the flour until mixture is smooth.
Add the milk,the brocolli,the cheese and the seasonings.
Cook until the mixture thickens and the cheese is melted - stirring constantly.
CREAMY HOT ARTICHOKE DIP
1 can (14oz) artichoke hearts, drained and chopped
1 cup Hellmann’s or Best Foods Real or Light Mayonnaise Dressing
1 Cup grated Parmesan Cheese (about 4oz)
1 Clove Garlic, Finely chopped or Lawry’s Garlic Powder with Parsley (optional)
Preheat oven to 350 degrees
In 1 quart casserole combing all ingredients. Bake uncovered 25 min. or until
heated through.
Serve with your favorite dippers.
Carmel Apple Dip
8oz Cream Cheese
3/4 cup brown sugar
1/2 cup sugar
1 tsp vanilla
1/2 package Heath Bits
Slice green apples into wedges. Coat apple slices
with canned pineapple juice. Serve with dip!
HOLIDAY BRIE en CROUTE
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/2 cup apricot preserves OR Raspberry jam
1/3 cup dried cranberries , softened*
1/4 cup toasted sliced almonds
1 (13.2 oz.) Alouette® Baby Brie
Pepperidge Farm® Water Crackers
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix egg
and water.
UNFOLD pastry sheet on lightly floured surface. Roll into 14" square.
Cut off corners to make a circle. Spread preserves to within 1" of pastry
edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush
edge of circle with egg mixture. Fold two opposite sides over cheese. Trim
remaining two sides to 2" from edge of cheese. Fold these two sides onto
the round. Press edges to seal. Place seam-side down on baking sheet. Decorate
top with pastry scraps if desired. Brush with egg mixture.
BAKE 20 min. or until golden. Let stand 1 hr. Serve with crackers.
TIP: *To soften cranberries, mix dried cranberries and 1/2 cup hot water in
bowl. Let stand 1 min. Drain and pat dry.
FIESTA SOUP
2 cans southwestern vegetable soup
2 cans Fiesta nacho cheese soup
1 can corn + liquid
1 can Ranch Style beans
2 cans chunk chicken + liquid
1 can Rotel tomatoes
2 cans chicken broth
Small size Velveeta cheese
Mix all ingredients & heat. Serve over chips or garlic toast.
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