Recipes Included On This Page Healthy Meals Chicken Stir Fry - 7 pts Holiday Appetizer Strudel Honey Roasted Holiday Mix Honey-Glazed Lamb and Zucchini Gratin Hot Cheese Puffs Hot Chocolate Float Hot Fudge Slow Cooker Cake - WW 4 Points Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Healthy Meals Chicken Stir Fry - 7 pts Recipe By :Healthy Meals in Minutes Serving Size : 4 Preparation Time :0:20 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup orange juice 1 1/2 tablespoons cornstarch 4 pieces boneless skinless chicken breast -- cut in strips 3/4 cup chicken broth, low sodium 1 1/2 tablespoons soy sauce, low sodium 2 1/2 teaspoons vegetable oil 1 garlic clove -- minced 1 1/2 teaspoons ginger 1 1/2 cups snow pea pods -- fresh 1 medium red pepper -- cut in strips 3/4 cup green onion -- sliced 1 cup frozen broccoli 1 medium carrot -- thinly sliced 2 cups cooked rice 1. In shallow glass bowl, combine orange juice and cornstarch. Add chicken and stir to coat. Cover and chill for 2 hours. 2. Drain chicken; discard juice. 3. In small bowl combine broth and soy sauce. Set aside. 4. In a wok or large non-stick skillet heat oil over medium heat. Add ginger and garlic; stir-fry for 30 seconds. Add chicken; stir- fry for 3 minutes. Add vegetables; stir-fry until crisp-tender; about 5 minutes. Stir in broth. 4. Place 1/2 cup rice on each serving plate. Top evenly with chicken mixture. Contributed to the FareShare Gazette by Chupa; 16 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 462 Calories; 6g Fat (12.7% calories from fat); 59g Protein; 39g Carbohydrate; 3g Dietary Fiber; 137mg Cholesterol; 400mg Sodium. Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Holiday Appetizer Strudel Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 sheets Filo Dough 1 tablespoon butter 2 tablespoons shallots, finely chopped 1 clove garlic, minced 2 cups shitake mushrooms, sliced, stems removed 1 Granny Smith apple, peeled, cored and diced 1 teaspoon brandy 2 tablespoons Madeira wine 2 ounces cream cheese, softened 1/4 cup sour cream 1 egg, lightly beaten 1/2 cup canned water chestnuts, diced 1 cup fresh Brussels sprouts, cooked and shredded 1/2 teaspoon fresh thyme, chopped 1/2 teaspoon caraway seeds salt and pepper, to taste 1/4 cup light rye bread crumbs 1/4 cup butter, melted 2 teaspoons poppy seeds In medium saucepan over low heat, melt butter. Add shallots, garlic and mushrooms. Stir, cover and heat for 5 minutes. Add apple, brandy and Madeira. Cook until all liquid has evaporated, stirring occasionally. Cool. In medium bowl, combine cream cheese, sour cream and egg. Add water chestnuts, Brussels sprouts, thyme, caraway seeds, salt and pepper. Mix in cooled apple mixture. Fold in bread crumbs. To prepare large filo strudel, layer 7 filo sheets, brushing each with melted butter. Sprinkle each layer with poppy seeds, reserving 1/2 teaspoon to sprinkle on top of rolled strudel. Place cooled filling at one end of filo, leaving 1" from end and 1" from each side free of any filling. Start rolling from edge containing filling. Once filling is enclosed, fold exposed edges in. Continue rolling to end of filo stack. Place strudel roll seam side down on baking sheet. Brush top and sides with butter. Score top into 8 equal portions. Sprinkle top with remaining poppy seeds. Bake in preheated 350°F oven for 25-30 minutes or until golden brown. Recipe from Athens Foods Recipe Archives Contributed to the FareShare Gazette by Art 10 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; 3g Fat (88.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Honey Roasted Holiday Mix Recipe By : Serving Size : 11 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups popcorn 1 5 ounces wide chow mein noodles -- (1 can) 1 cup honey roasted peanuts 5 tablespoons butter 3 tablespoons sugar 1 teaspoon vanilla 1/2 teaspoon cinnamon In large roasting pan, mix popcorn and chow mein noodles. Melt butter and sugar together, stir in vanilla and cinnamon. Pour over popcorn, toss to coat. Bake at 250 degrees F. for 1 hour, stirring every 20 minutes. Add nuts; spread on paper towels to cool. Store airtight. Makes 11 cups. Contributed to the FareShare Gazette by Dancer^; 22 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 11g Fat (60.3% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 163mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Honey-Glazed Lamb and Zucchini Gratin Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 lamb chops 4 tablespoons olive oil -- divided 3 cups diced onion 3 cups diced zucchini 2 cups diced fresh tomatoes 4 tablespoons chopped fresh mint -- divided 2/3 cup honey 2 teaspoons ground cumin 1 teaspoon minced garlic Salt and freshly ground pepper -- to taste Season lamb chops with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Brown chops 5 to 7 minutes on each side; remove from pan and keep warm. Drain fat, leaving any browned bits. Add remaining oil and onion; cook over medium heat until softened. Stir in zucchini and cook until tender-crisp. Stir in tomatoes and 2 tablespoons mint; cook about 1 minute. Meanwhile, in small saucepan, combine honey, remaining mint, cumin, garlic, 1/4 teaspoon salt and pepper to taste. Cook over low heat until honey is thinned. To serve, spoon vegetable mixture onto a plate; top with lamb chop and drizzle with honey glaze. Contributed to the FareShare Gazette by Dancer^; 18 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 476 Calories; 32g Fat (60.3% calories from fat); 17g Protein; 31g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 5 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Hot Cheese Puffs Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shredded Cheddar cheese 1/2 cup butter 1 cup flour 1/2 teaspoon seasoned salt Bacon bits Mix and form into balls. Bake at 375F. for 8 to 10 minutes. Contributed to the FareShare Gazette by Dancer^; 23 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 17g Fat (69.1% calories from fat); 7g Protein; 10g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 303mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Hot Chocolate Float Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 2 envelopes instant cocoa mix Ice cream Ice cream should be Chocolate-chip Mint or Peppermint. Mix warm water and cocoa mix till well blended. Add a scoop of ice cream and serve. Makes 2 servings. Contributed to the FareShare Gazette by Dancer^; 20 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. * Exported from MasterCook * Hot Fudge Slow Cooker Cake - WW 4 Points Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups skim milk 1 box sugar free cook and serve chocolate pudding 1 box Super Moist chocolate fudge cake mix 1 1/3 cup water 1/2 cup applesauce 6 egg whites Spray a slow cooker container with nonfat cooking spray. Whisk skim milk with dry pudding mix in crockpot until dissolved. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended. Very gently pour cake mixture over pudding mixture. DO NOT MIX! Cover and cook on HIGH for 2 1/2 hours. Serve hot Weight Watcher's Points 4 Source : Weight Watcher CROCK-POTŪ Recipe File Contributed to the FareShare Gazette by Chupa; 31 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (3.1% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 48mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk.

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