Chinese Broccoli Slaw

I got this recipe from my friend Melissa and it is always a hit when I bring it to parties. It is a really good summer salad.

Chinese Broccoli Slaw:

Ingredients:

• 1 bag broccoli slaw, in a bag in the produce department
• 5 green onions, chopped
• 1 cup sunflower kernels
• 1 cup toasted* almonds ( i use the sliced almonds, but you could use slivered also)
• 2 packages chicken-flavored Ramen noodles, crushed

Mix all the above ingredients in a serving bowl

Dressing:

• 1/2 cup vegetable oil
• 1/3 cup sugar
• 1/4 cup white vinegar
• 2 seasoning packets from the Ramen noodles

Refrigerate dressing and toss with salad right before serving.

*toasting almonds: place almonds in a shallow microwaveable dish and microwave on high for 1 minute, check on almonds and microwavet at 15 second intervals until toasted.

Your Weekly Meal Planner,

Carrot Raisin Salad

Shredded carrot, raisins and pineapple tidbits before combined with dressing

reserved pineapple juice

pineapple juice mixed with mayo.

adding the dressing to the carrot mixture

finished product!

Carrot Raisin Salad

Ingredients:

• Small Can Pineapple Tidbits
• 2 Cups Shredded Carrots
• 1/4 cup raisins
• 3 TBSP. mayonnaise

Directions:

Drain pineapples, reserving juice.

Blend the pineapple juice and mayonnaise

Mix all ingredients together

Chill before serving

Your Weekly Meal Planner,

7 Layer Ranchero Dip

Ingredients:

• 2 cans Frito brand Hot Bean Dip
• 3 avocados, mashed
• 3 tsp. lemon juice
• 1 tsp. pepper
• 1 cup sour cream
• 1 package taco seasoning
• 1/4 cup mayonnaise
• 2 small cans chopped black olives
• 6 green onions, chopped
• 1 tomato, chopped
• 1 8oz package shredded cheddar cheese

Directions:

  Mix mashed avocados with lemon juice and pepper, set aside

  Mix sour cream, taco seasoning and mayonnaise, set aside

Layer in 9 x 13 dish or cut recipe in 1/2 and use an 8 x 8 dish like I used in the photo above:

1st Layer: Bean Dip

2nd Layer: Avocado mixture

3rd Layer: Sour cream mixture

4th Layer: Black Olives

5th Layer: Green Onions

6th Layer: Tomato

7th Layer: Cheddar Cheese

Serve cold with tortilla chips. Store leftovers in the refrigerator.

Your Weekly Meal Planner,

Spinach and Bean Tostadas

This is a Weight Watchers recipe.  They are super easy, yummy and even my husband likes them. 

Ingredients:

• 1 cup fat free refried beans
• 1 pkg frozen spinach, thawed and drained well
• 8 tostada shells
• Shredded lettuce
• Shredded low fat cheese
• Tomato, chopped
• Salsa
• Low fat sour cream

Directions:

Spread a couple of tablespoons of beans on tostada.

Add a bit of spinach on top.

Bake on a cookie sheet at 350F for 5-7 minutes

Serve with remaining ingredients

Your Weekly Meal Planner,

Spreads-from The Pioneer Woman

Saw these on The Pioneer Woman's site and had to try them. They are so yummy and everyone gobbles them up!  I think of them as an inside-out chocolate chip cookie.

Spreads

• 1 cup brown sugar
  
• 1 cup margarine--(I use real butter)
  
• 1 egg
  
• 2 cups flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon vanilla
  
• 6 to 8 ounces chocolate chips
  

Directions:

Preheat oven to 350 degrees.

Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.
Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.
Bake for 15 to 20 minutes, or until slightly brown.
Sprinkle chocolate chips evenly over the top. Return to oven for 1 minute.
Remove and spread melted chips over the top.
Cut into squares.

Your Weekly Meal Planner,

Low Fat Chicken Enchiladas

My good friend and my personal trainer, Tara, passed along this delicious low fat recipe for chicken enchiladas.

Ingredients:

• 2 or 3 Chicken Breasts, boiled, cooled and shredded
• 4 green onions, chopped
• 2 TBSP cilantro, chopped
• 2 Jalapenos seeded and minced
• 3- 10oz. cans green enchilada sauce
• 10 corn tortillas
• 1 cup fat free cheddar cheese ( i use low fat cuz it melts better)

Directions:

Saute green onions, cilantro and jalapenos in a bit of EVOO.

Mix chicken, 1 can of enchilada sauce and the sauteed veggies together in a bowl.

Pour the other 2 cans in a separate bowl and heat in microwave for a couple of minutes to warm up the sauce.

Place a small amount of enchilada sauce in bottom of 9 x 13 pan.

Dip corn tortillas into enchilada sauce, add chicken mixture to middle of tortilla and roll up and place in pan. (Corn tortillas don't hold up to well, they usually rip on me when I roll them up, but don't worry, it will still taste good, it may not look great at first, but after baking and adding the cheese, the end product looks good and tastes even better.)

Pour remaining enchilada sauce over rolled enchiladas.

Bake enchiladas at 350F for 20 minutes.

Add cheese to top of enchiladas and bake an additional 5 minutes or until cheese is melted.

Your Weekly Meal Planner,

Cooking with Fashion

Disney Fashion that is! I'm not much of an apron wearer (is that a word?) but when I saw this at Disney last month, I just had to get it.

No, I'm not pointing at my boob--it's Minnie Mouse cooking up some sweet stuff!

Your Weekly Meal Planner,