DRIED BEEF 'N CHEESE BALL

"This EASY classic recipe is made with cream cheese and dried beef and served with snack crackers. It makes a good party appetizer." Submitted by: Joan Serves: Original recipe makes 10 Hands-on Time: 5-10 Minutes Total Time: 5-10 Minutes

What you need:
• 5 ounces dried beef, chopped
• 2 (8 ounce) packages cream cheese, softened (CAN USE FAT FREE)
• 6 green onions, chopped
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon seasoned salt

What you do:

1. Reserve about a half cup of chopped dried beef.
2. In a separate medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt. Mix well and roll into a ball.
3. Roll the ball in the reserved beef, coating the entire outside of the ball.

ROAST TURKEY

Provided by Better Homes and Gardens

Glistening and golden brown, this classic roast turkey needs only a simple herb garnish. It is pictured here stuffed with Giblet Stuffing.

Ingredients

1 16- to 20-pound turkey stuffing optional

More from Better Homes and Gardens 10,000+ Recipes from Better Homes and Gardens Christmas Menus Holiday Party Recipes Christmas Tabletop Ideas Links to bhg.com

Preparation

Bake:4 hoursPrep:20 min.

1	Thaw turkey in refrigerator, allowing time to prepare the giblet broth the day before roasting. Remove turkey legs from leg clamp or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Remove giblets and neck from cavities.
2	Just before roasting, spoon some of the stuffing into the neck cavity of the turkey. Pull the neck skin over stuffing; fasten to back with a short skewer. Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey). Do not pack stuffing, or it will not get hot enough by the time the turkey is cooked. Spoon any remaining stuffing into a casserole; cover and chill. Tuck legs under band of skin, or reset legs into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.
3	Place turkey, breast side up, on a rack in a shallow roasting pan. Place a meat thermometer into the center of an inside thigh muscle so the bulb doesn't touch bone. Cover turkey loosely with foil, leaving space between the bird and foil. Press foil over drumstick and neck.
4	Roast in a 325 degree F oven until thermometer registers 180 degrees F and juices run clear (4 to 4-3/4 hours for stuffed bird). The center of the stuffing should be at least 165 degrees F Add covered casserole of stuffing during the last 25 to 30 minutes of roasting. (Or, if there isn't room in the oven for the casserole, while bird is standing, increase oven temperature to 375 degrees F and bake for 20 to 25 minutes or until heated through.) Remove the foil the last 30 to 45 minutes to let the bird brown.
5	Remove the turkey from the oven, and cover loosely with foil. Let stand for 20 minutes. Release legs from leg clamp, or snip string or band of skin. To avoid possible burns, do not remove leg clamp from the hot bird after roasting. Store leftover turkey and stuffing in separate containers as soon as possible after serving. Makes 24 servings.

JAMIE'S CRANBERRY SPINACH SALAD

* compliments of Target website   "Everyone I have made this for RAVES about it! It's different and so easy to make!" Submitted by: Jamie Hensley Serves: Original recipe makes 8 Hands-on Time: 10 Minutes Total Time: 20 Minutes * Low-fat notes in pink added by Anita!   What you need: 1 tablespoon butter (or less--this is just to toast the almonds) 3/4 cup almonds, blanched and slivered (or less for lower fat) 1 pound spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar (or equivalent measurement of Splenda) 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil (Fat-free version - use your favorite store-bought fat-free Italian dressing instead of vinegars/oil. Another option would be 1/4 cup EVOO --extra virgin olive oil-- and 1/4 cup water.) What you do: In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.  In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, both vinegars, & oil. Toss with spinach just before serving.

ANITA'S EASY 3-BEAN CHICKEN CHILI RECIPE

THOUGHT YOU MIGHT LIKE THIS, SINCE WE ARE GETTING INTO FALL.

Here's my CHICKEN CHILI recipe. It's EASY AS PIE, QUICK, & HEALTHY too. Everyone seems to like this recipe; I think it is because the pork 'n beans and cream corn give it a sweet flavor, which tastes good with the spicy chili seasonings.

CHICKEN CHILI

You can use 1 cup cooked, diced chicken, or use a can of white meat chicken (I get the best prices on canned chicken at Sam's)

1 small onion, diced

1 large can of diced tomatoes

(you can buy "fancy" tomatoes now, that have onions and green peppers--that would work too)

1 can of "chili" beans

1 can of pork 'n beans

1 can of plain black beans (not seasoned), DRAINED WELL

1/2 to 3/4 can of cream corn (regular corn OK too--drain it)

(I use the rest of the corn in my Jiffy cornbread, which goes really well with this chili)

Chili packet of seasoning, or chili powder to taste

Salt

Water to top of pot

Simmer about 1 hour. Good in the crockpot--can simmer on low all day.

QUICK COOK METHOD: If you are in a hurry, use onion flakes instead of an onion; it will be ready to eat as soon as it is heated up.

TOPPINGS: I like a spoonful of fat-free sour cream and shredded fat-free cheddar cheese.

WARNING: DO NOT POUR CHILI OVER A BIG PILE OF FRITOS! HA HA

JIFFY CORNBREAD:

Use the Jiffy or Wal-Mart brand cornbread mix. Add 1/4 can cream corn. Mix as directed on box and bake in muffin cups. IF YOU LIKE JALAPENO, add a little chopped jalapeno pepper or a little chopped green/red peppers. (Try to get your vegetables in every way you can!)

Have a fit day!

Anita

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EGG SALAD WITH VEGETABLES

Makes 4 sandwiches - 4 servings
Recipe from Vegetarian Sandwiches by Paulette Mitchell

 

A quick, easy, and healthy family meal that can be eaten on bread, crackers, pita, tortillas, or alone!

For the dressing

• 1/4 cup plain yogurt or mayonnaise (fat-free)
  
• 1 tablespoon snipped fresh dill or 3/4 teaspoon dried dill
  
• 2 teaspoons mustard
  
• 2 teaspoons lemon juice
  
• 1/2 teaspoon honey
  
• 1/2 to 1 clove garlic, minced
  
• Dash of freshly ground pepper, or to taste
  
• Dash of salt, or to taste
  

For the salad

• 6 hard-cooked eggs (low-fat version -- 8 hard-cooked egg whites, 2 egg yolks)
  
• 1/4 cup minced carrot
  
• 1/4 cup minced red bell pepper
  
• 2 tablespoons minced celery
  
• 2 tablespoons minced red onion
  
• 2 tablespoons capers, drained and rinsed
  
• 4 large tomato slices
  
• 1 cup finely shredded lettuce
  

Stir together all the dressing ingredients in a small bowl.
Mash the eggs with a fork. Add the carrot, bell pepper, celery, onion, and capers; toss. Stir in the dressing. Taste and adjust the seasoning.
Spread 4 slices of bread with mayonnaise, the other 4 slices with mustard.  To assemble each sandwich, spread the egg salad mixture atop the mayonnaise on 1 slice of bread.

Add a tomato slice and lettuce.

Close the sandwich with another slice of bread, mustard side down, and slice in half.

(Low-fat notes added by Anita!)

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ITALIAN PASTA VEGGIE SALAD

"This pasta salad recipe calls for a fat-free Italian dressing, your choice of veggies and some fresh ground pepper. Sound good?!"
Hands-on Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes

What you need:
10 ounces fusilli pasta
1 onion, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 cup chopped mushrooms
3/4 cup fat free Italian-style dressing
What you do:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.

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HAM PASTA SALAD

"I never seem to make enough of this salad. When people see the recipe they look at me as if I am a little odd... but when they eat it they cannot seem stop... This recipe is great for kids and adults alike. The garlic is optional. Also, to lighten up the salad, substitute light OR FAT-FREE mayonnaise, light OR FAT-FREE sour cream, and turkey ham." Submitted by: Karena Serves: Original recipe makes 6 (change) Hands-on Time: 15 Minutes Cook Time: 12 Minutes Total Time: 27 Minutes

What you need:
8 ounces ziti pasta
1 pound cooked ham, cubed
1 large red bell pepper, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 large red onion, coarsely chopped
15 small sweet pickles, chopped, juice reserved
1 cup cherry tomatoes, halved
1 cup mayonnaise
1/2 cup sour cream
2 1/2 teaspoons beef bouillon granules
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced
What you do:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

AMY'S DELICIOUS TURKEY BURGERS

*COURTESY OF SUPER TARGET WEBSITE*

CLICK HERE TO GO TO TARGET'S WEBSITE FOR MORE GREAT RECIPE IDEAS: www.youronlinemall.biz

What you need:
1 pound LEAN ground turkey
1 tablespoon garlic powder
1 tablespoon red pepper flakes
1 teaspoon dried minced onion (optional)
1 egg
1/2 cup crushed cheese flavored crackers
What you do:
Preheat a grill for high heat.
In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties.
Place patties on the grill, and cook for about 5 minutes per side, until well done.

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STRAWBERRY ANGEL FOOD LAYERED DESSERT

What you need:
1 (10 inch) angel food cake
2 (8 ounce) packages FAT-FREE OR LOW-FAT cream cheese, softened
1 cup white sugar (can use 1/2 Splenda)
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze
What you do:
Crumble the cake into a 9x13 inch dish.
In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

ALASKAN BBQ SALMON

What you need:
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet
What you do:
Preheat grill for high heat.
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

CRANBERRY HOOTYCREEKS

**GREAT GIFTS FOR TEACHERS**

*Courtesy of Target website* www.youronlinemall.biz

What you need:
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
What you do:
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

AUNT BETTY'S BANANA PUDDING

*Courtesy of the Super Target website!
What you need:
2 (3.4 ounce) packages instant vanilla pudding mix
1 cup milk
1 (14 ounce) can fat-free sweetened condensed milk
1 (8 ounce) container fat-free or low-fat sour cream
1 (8 ounce) container frozen whipped topping, thawed (low-fat)
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers
What you do:
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate.

APPLE & SUNFLOWER SEED SALAD

What you need:
2 green apples - washed, cored and cubed
1/2 cup sunflower seeds
1 head romaine lettuce - rinsed, dried, and chopped
2 dill pickles, diced
2 tomatoes, diced
1/2 cup ranch-style salad dressing
What you do:
In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!

BLACK BEAN & CORN SALSA

What you need:
1/3 cup fresh lime juice
1/2 cup FAT-FREE italian dressing
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
What you do:
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

HAVE FUN WITH THESE RECIPES!

Your Blog Admin,
Anita Stone
www.freewebs.com/timetogetfit
www.timetogetfit.blogspot.com