APPETIZERS

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Super-bowl Stuffed Mushrooms
Ingredients:
2 - 8oz packages of stuffing mushrooms, rinsed, stems removed
1 large avocado, pulp
3/4 cup sun-dried zesty tomatoes
Pepper
Recipe Mix:
Olive oil spray a large baking dish, now place mushrooms on bottom, stem side up. Evenly divide pulp of avocados into cavity of mushrooms, now evenly divide the sun-dried tomatoes, pepper lightly. Bake 36 minutes. Enjoy!!
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Zucchini & Yellow Squash Chips
Preheat oven to 275*
Ingredients:
2 small zucchini, peeled, sliced thin
2 small yellow squash, peeled, sliced thin
cayenne powder, or whatever seasoning you want to use
Recipe Mix:
Line your 2 baking sheets with baking paper and olive oil spray. Place sliced zucchini, squash on baking sheets and sprinkle as much seasoning over slices. Bake 40 minutes, flip bake another 30 minutes. Bake until your desired crispiness. This is a fun way to get your veggies in!!
1 small yellow squash = 19 calories
1 small zucchini = 19 calories
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Baked Garbanzo Beans
Preheat oven to 425*
Ingredients:
2 - 15oz cans of garbanzo beans
olive oil spray
cayenne powder
garlic powder
onion powder
Recipe Mix:
Drain your beans and rinse really well in your strainer, pat dry with a towel. Lay baking paper on your cookie sheet, olive oil spray lightly. Next evenly spread your beans out onto baking paper, pat with towel again. Lightly spray beans with olive oil spray, then sprinkle as much seasoning as you want onto beans. Anything goes for seasoning, use your favorite. Place tray into oven and let bake 15 minutes. Remove tray from oven, use a long spatula and flip. Place back into oven and lower heat to 375*. Bake another 15 - 20 minutes. Check for crispiness, and turn oven off, leave beans in oven for another 10 minutes. A great snack that is easy on the waist.

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Roasted Tomatoes In Garlic Green Onions
**Recipe On Cooking Video Page**
Spray your wok with olive oil
Ingredients:
2 bulbs garlic, chopped
pepper
1/3 cup olive oil
Bunch green onions, rinsed, chopped
6 tomatoes, chopped each tomato into 3 or 4 pieces
2 tsp basil
2 tsp oregano
2 tsp rosemary
Recipe Mix:
Set your wok to 8, place your ingredients into wok in order listed and stir after each. After you place your green onions in, turn heat down to 6. Now add your tomatoes and stir well, turn heat down to 4 and add your basil and oregano, mix well. Now add your rosemary, turn heat to low. Now add 1/2 cup red wine, stir well and place lid on top. Let it simmer for around 5 to 10 minutes. Delicious!!
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A Bit Lighter Spinach Dip
Ingredients:
2 - 10oz frozen chopped spinach, thawed, rinsed well, squeeze dry
1 - 16oz light or fat free sour cream
1 cup light or fat free mayo, or use plain yogurt
1 - 8oz water chestnuts, drained, rinsed, chopped
3/4 cup onion, chopped
1 Tbsp garlic, chopped
2 tsp dill weed
Pepper to taste
Recipe Mix:
Mix all ingredients in large bowl by hand and chill for several hours. I serve with sliced cucumbers, sliced radishes, carrot sticks and celery. Enjoy!!
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Homemade Refried Beans / Dip
Ingredients:
15oz. black beans, washed & drained
15oz. great northern beans, washed & drained
1/8 cup olive oil
2 tsp paprika
2 tsp cumin
2 tsp chili powder
1 tsp pepper
Recipe Mix:
Place all the ingredients in a food processor and pulse. Or you can use a potato masher or your hands to mix in a large bowl. Once nicely mixed, place in an olive oil well sprayed frying pan on medium heat. Constantly stir for 5 minutes til nice and hot. Now to heat to low, and let simmer 20 minutes, stir often. Use more of any of the seasonings to taste if you prefer a stronger taste. Serve warm with vegetables or tortillas. If serving for guests, sprinkle top with parsley for a pretty presentation. Enjoy!
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ROASTED CHESTNUTS
Ingredients:
22 chestnuts
2 tsp salt
Recipe Mix:
*Preheat oven to 350*
Place chestnuts in a pot and cover with water by 2"s. Bring to boil and let sit for 10 minutes. Next, roast for 25 minutes or until the shells split open. Gently peel shells off and sprinkle with your favorite seasoning. I find plain chestnuts taste like potatoes. Enjoy!!
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Radish Chillies Dip Holiday Fat Free Cream Cheese Dip
**Video on Cooking Recipes**
Ingredients:
16oz bag radishes, rinse, trim ends/brown spots
block fat-free cream cheese
2 Tbsp garlic powder
pinch cayenne, optional
Recipe Mix:
Finely chop your radishes and place in a bowl. Then add the remaining ingredients and mix well with your hands. Scoop mixture into a container and let marinate over night or for several hours, served chilled. Or heat up at 350* for 30 minutes. I serve this with celery and some whole grain crackers. ENJOY
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White Endive Soup
Ingredients:
1 bunch green onions, rinsed, chopped
8oz mushrooms, rinsed, chopped
5 white endive, remove first couple leaves, rinse well, trim tops/ends off, chop endive up
2 - 6.5oz cans chopped clams in juice
4 cups water
Recipe Mix:
Set your crock-pot to high, then olive oil spray pot. Place endive inside then clams, mix. Now add onions, mushrooms and water, then pepper lightly and mix well. Set crock-pot to low and cook for 4 hours.
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Baked Chex Mix
Ingredients:
4 cups Gluten-Free Chex or Wheat Chex
2 cups pretzels
2 cups raw unsalted almonds
1 Tbs garlic powder
1 Tbsp onion powder
2 tsp dry mustard
Lots of hot sauce
olive oil spray
Recipe Mix:
Preheat oven to 250*. Olive oil spray a baking sheet, I use baking paper for this recipe, easy clean up. In large bowl, mix all ingredients and use as much hot sauce you want. You can sprinkle whatever taste you want, cinnamon would go with the holiday festivities. Or eliminate the dry mustard and use up mustard in your fridge for flavor. Be creative and mix it up and enjoy this splurge. Bake for 1 hour and 10 minutes, toss half way through baking.
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Portobello Mushroom Muffins With Egg & Tomato
**Recipe on Cooking Video Page**
Preheat oven to 350*
Ingredients:
8oz baby bella mushrooms, rinsed, stems removed, chopped
cayenne pepper
2 cups cherry tomatoes, rinsed
egg beater or whole eggs
Recipe Mix:
Olive oil spray eight muffin cups/baking pan and set burner to medium/high. Place your mushrooms into pan, and saute for 5 minutes. Now evenly scoop your mushrooms into your muffin cups. Sprinkle a little cayenne pepper onto each mushroom cup, then place several cherry tomatoes into each mushroom cup. Now pour egg beater into each mushroom cup half full, bake 50 minutes til set and slightly golden.

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Homemade Cranberry Sauce
Ingredients:
1 cup orange juice ( you can substitute with water, or half and half: orange juice / water
1/2 cup splenda
1/2 cup brown sugar
1 tsp cinnamon
16 oz cranberries
Recipe Mix:
Olive oil spray your frying pan and set burner to medium/high
Stir water and sugar together, then add cinnamon, mix well. Now add cranberries and let cook for 5 minutes, stir often. Now turn burner down to low and stir every 5 minutes, let cook for 25 minutes. DELICIOUS!!

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Baked Pumpkin Seeds
Remove from your pumpkin and rinse well, lay seeds flat not layered and let dry. I let mine dry overnight. Preheat oven to 325*, line baking sheet with parchment paper. Place seeds in a bowl and coat lightly with olive oil and toss. You can use olive oil spray if you want no fat. Then season with your favorite spice and bake for 40 to 60 minutes until golden.
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Pickled Asparagus
Ingredients:
1 bundle of asparugus, about 15 stalks, trim edges, chop stalks in half
1 cup white vinegar
1/2 tsp ground mustard
1 cup water
2 heaping Tbsp= of garlic, chopped
1/2 cup splenda
2 tsp dill weed
Recipe Mix:
Olive oil spray your frying pan and set to medium high, add all ingredients, stir well after each ingredient, pepper to your desire. Bring to a slight boil then turn on low and simmer for 20 minutes. Place your asparagus in a container your able to seal tight, pour liquid mixture over asparagus. Flip container a few times during the day, wait at least 48 hours to eat, Enjoy!!

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Honey Mustard Mushrooms
Preheat oven to 350*
Drizzle a little honey mustard yogurt salad dressing over each mushroom, then lightly pepper. Now place a few small onions on top of each, bake 30 minutes.

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Stuffed Jalapenos With Dates
**Recipe on Cooking Video Page**
Preheat oven to 350*
Ingredients:
12 jalapenos, tops trimmed off, seeds removed
2 cups cottage cheese, fat free 12 pitted dates
Recipe Mix:
Olive oil spray your baking dish. Slice one side of each jalapeno to get stuffed. Now scoop a Tbsp of cottage cheese or a bit more and stuff jalapeno, then stuff a date into the cottage cheese, set upright in baking dish. These came out great, but twice as hot the next day. Bake 30 minutes!

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Healthy Shrimp Dip
Ingredients:
1 1/2 cups cooked shrimp, chopped
1 cup fresh parsley, chopped
4 green onions, chopped
4 large plum tomatoes, chopped
1 cup cottage cheese
1 jalapeno, chopped, optional
Recipe Mix:
Olive oil spray pie baking dish. Mix all ingredients in a large bowl and scoop into baking dish. Bake 30 minutes. I add a jalapeno from our garden, hot*hot*hot!

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Baked California White Endive Glazed With Spices / Balsamic Vinegar
**Recipe On Cooking Video Page**
Preheat oven to 350*
Ingredients:
5 white endives, rinsed, first few leaves removed
Mrs. Dash herb / onion seasoning
balsamic vinegar
Garlic, chopped
olive oil
Recipe Mix:
Olive oil spray your baking dish. Slice each endive down the center to form a little pocket, now sprinkle a little Mrs. Dash in each. Set endives into baking dish and sprinkle a little balsamic vinegar over each. Now pour a bit of balsamic onto bottom of baking dish and place a few Tbsp. of garlic onto balsamic juice. Drizzle with a bit of olive oil, optional. Then once your endives are baked, scrap that garlic onto endives. Tent with foil and bake for 50 minutes. DELICIOUS!!
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NACHOS
Preheat oven to 350*
Ingredients:
10oz bag multi-grain tortillas
Homemade refried beans, see my appetizer page for recipe
2 cups cooked chicken, chopped finely
1 cup red onion, chopped finely
2 cups Sargento reduced fat cheddar, shredded
1 cup tomato, chopped
1 avocado, diced
1 cup lettuce, shredded
Recipe Mix:
Line your cookie sheet with baking paper and olive oil spray lightly. Layer your tortilla chips, beans, chicken, onion and top with cheese. Bake 14 - 18 minutes til cheese melts. Then place tomato, avocado and lettuce evenly over cheese. Enjoy!! My version of healthy nachos recipe.
**Note: I make the beans and chicken right before I make this, so I add to the dish hot, before baking.
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Peach Salsa, DELICIOUS & LOW FAT SALSA RECIPE
**Recipe On Video Page**
Ingredients:
2 1/2 large peaches, chopped
2 Tbsp cilantro
2 red peppers, chopped
1 red onion, chopped
1 Tbsp heaping garlic, chopped
1 Tbsp lime juice
2 Tbsp honey
Recipe Mix:
Mix ingredients in a large bowl, then refrigerate for 5 hours or over night. Serve as a side, but delicious topping for fish, chicken or turkey!!

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Game Day Cheese Dip

Ingredients:
8oz fat free cream cheese
5oz reduced fat feta
1/2 cup diced red onion
pepper
Mix first three ingredients with hand held mixer til smooth, then pepper to taste!

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Baked Green Beans
Instead of chips, go to the market and grab a huge bag of fresh green beans. Rinse them well and trim the ends off. Line a cookie sheet with baking paper and preheat oven to 350*. Toss the green beans in a large bowl lightly with olive oil. Season with cajun, garlic or onion, be adventurous, you your favorite spice. Bake for 20 minutes or longer if you like them crispy

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NORTHERN BEAN GREEN DIP
Ingredients:
15oz great northern beans
1 large tomato, diced
bunch, around a dozen green onions
1 avocado, pulp
1 Tbsp garlic, chopped
1 tsp pepper
6 shakes hot sauce, optional
Recipe Mix:
Pulse all ingredients together in a food processor, or mash very well with hands. Delicious at room temperature or bake at 350* for 30 minutes, but drizzle first with a bit of olive oil once you place ingredients in a olive oil spray pie dish!! ENJOY!!!!

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Not Quite Guacamole
Ingredients:
3 Avocados, pulp
1 large onion, chopped
1 Tbsp garlic, chopped
8oz mushrooms, chopped
1/4 cup fresh parsley, chopped
Hot sauce, optional
Recipe Mix:
Pulse all ingredients in a food processor til desired consistency, or mash with your hands til blended well in a large bowl. Enjoy!!

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VERY GREEN ARTICHOKE DIP
Preheat oven to 350*
Ingredients:
2 cups artichokes, rinsed, drained
10oz frozen spinach, thawed, rinsed, drained
2 cups fresh parsley leaves
28oz diced tomatoes, rinsed, drained
olive oil
pepper
Recipe Mix:
Olive oil spray your pie baking dish. Mix all ingredients by hand in large bowl except pepper. Next scoop into baking dish, lightly pepper. Bake 30 minutes, delicious!

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HOT FETA AVOCADO DIP
Preheat oven 350*
Ingredients:
8oz reduced fat feta
2 avocados, diced
1 cup cottage cheese, fat free
1/4 tsp pepper
1 tsp cayenne, optional
Recipe Mix:
Olive oil spray a pie dish. Mix all ingredients by hand in a large bowl, scoop into pie plate. Bake 30 minutes, serve with celery & carrots. :)

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VERY Green Onion Dip
Ingredients:
4 bunches of green onions
1 avocado, pulp
1/2 cup salsa
pepper
Recipe Mix:
Place all ingredients in food processor and mix til desired texture, as for the pepper a couple shakes to your taste.

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**Recipe On Video Page**

Portebellos Baked With Sun-dried Tomato/Onions
Preheat oven to 350*
Ingredients:
8 portebellos, stems removed, rinsed, dried
3/4 garlic, chopped
2/3oz, basil leaves, rinsed, dried
3 large, thick slices of red onion
1 cup sun-dried tomatoes
olive oil
pepper
Recipe Mix:
Olive oil spray your baking dish, now pour about a 1/4 inch of water to just cover the bottom of baking dish. Now place your mushrooms neatly into baking dish. Spoon garlic onto each mushroom, use as much as you like, then drizzle with olive oil. Evenly divide basil leaves among the mushrooms, on top. Now evenly divide onion on top of mushrooms, any extra, just break up and set throughout pan. Next place tomatoes evenly on top of onions, you should have several tomatoes on each. Drizzle with olive oil. Bake for 40 - 45 minutes covered with foil, remove foil and bake another 10 minutes. Place pepper on table. Enjoy!!

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Red Endive & Radish Salad
Ingredients:
2 heads of red endive, remove first layer of leaves, rinse well, chop up
16oz radishes, rinsed, sliced
1/3 cup red wine
1 Tbsp parsley
1 Tbsp olive oil
1 1/2 tsp dijon mustard
1 tsp pepper or more, pepper to taste
Recipe Mix:
Mix all ingredients in a large bowl with your hands. Chill for several hours, toss every 30 minutes to help flavors mix. Enjoy!!

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Baked Bacon Jalepenos
Preheat oven to 375*
Ingredients:
10 jalepenos, rinsed, seeds removed
1 cup cottage cheese
1/3 cup hormel real bacon bits, 50% less fat
1 tsp cilantro
1 tsp cumin
Recipe Mix:
Slice jalepenos down the middle but not all the way through, stuffable jalepenos, lol!! Now mix cottage cheese, bacon bits, cilantro and cumin in a bowl. Evenly fill jalepenos with mix. Bake 30 minutes til golden.

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Baked Kumato Crusted Oats
Preheat oven to 400*
Ingredients:
7 kumatos, rinsed, sliced
3/4 cup oats
2 Tbsp lemon juice
2 Tbsp oregano
pepper
olive oil
Recipe Mix:
Place sliced kumatos into a olive oil sprayed baking dish. Next in a large bowl mix the oats, lemon juice and oregano. Now evenly spread over the kumatos. Now pepper to your desire and then drizzle with olive oil. This will bake well, mixture over kumatos might seem dry, it isn't, you will have some juice from kumatos come through! ENJOY!!

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**Photo is of pie unbaked**

Cottage Cheese Pie
Preheat oven to 350*
Ingredients:
16oz fat free cottage cheese
1/2 egg substitute
1/4 lite sour cream
5 Tbs bread flour
3/4 cup splenda
2 tsp vanilla
2 Tbsp lemon
Recipe Mix:
Unroll pie crust into ungreased pie baking glass plate. Next in a large bowl, mix all ingredients. Now pour into baking plate and bake 50 to 60 minutes til golden on top. You will be surprised how good this is, Enjoy!!

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Sundried Tomato Pesto
Ingredients:
2 cup sundried tomatoes, soak in hot water for 20 mins. to soften
1 Tbsp garlic, chopped
1/3 cup parmesan
1 Tbsp oregano
1 Tbsp olive oil
1 tsp balsamic vinegar
pinch of crush pepper
Recipe Mix:
Place all ingredients into a food processor and pulse til desired smoothness. Refrigerate for several hours or overnight to let flavor mix. Enjoy!!

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Homemade Low Fat Horseradish
Ingredients:
1 horseradish root, peeled and chopped
3/4 cup white vinegar
Recipe Mix:
By hand or by food processor, finely chop horseradish, add the white vinegar. Now place in jars or a sealed container for several days. A very delicious, healthy, low fat horseradish!! YUM!

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Daikon Radishes
**Recipe on Video page**
Preheat oven to 375*
Ingredients:
4 Daikon radishes, sliced thin
olive oil spray or 1 Tbsp olive oil
Seasonings, your choice
Recipe Mix:
Olive oil spray 2 cookie sheets. Place radishes in bowl and coat lightly with olive oil spray or olive oil. Now season to your liking. I just use hot sauce and pepper. Place single slices on baking sheet, 1 layer. Now bake for 15 minutes, remove, bake for another 15 minutes. Enjoy!

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Vegetable Pesto
Ingredients:
3/4 bag of romaine lettuce
1 cup cherry tomatoes
1 Tbsp Basil
1 cup carrots
2 Tbsp garlic, chopped
1 tsp pepper
1/4 cup olive oil
1/2 cup parmesan cheese, optional
Recipe Mix:
I throw all ingredients into a food processor and pulse til a smooth texture. I top this pesto on my lettuce wraps. And I also serve with celery or fill banana peppers for a quick appetizer. Enjoy!

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*This recipe is on Video page*

Tuscan Kale Chips
Preheat oven to 250*
Ingredients:
Tbsp olive oil
bunch tuscan chips
pepper
Recipe Mix:
First wash your kale, let dry completely. Next, break off bottom stems and break each leaf into 2 pieces. Now place all leaves into a large bowl, and drizzle with olive oil. You may use more olive oil, but if you do so, your baking time may increase by 10 minutes. Now pepper and mix, then lay the leaves out separately on 2 baking sheets. Bake for 33 minutes or until desired crispiness. I, sometimes, will turn my oven up to 350* after they have baked 33 minutes, and bake an additional 5 minutes, for very crispy chips. Pepper to taste, and sprinkle with hot sauce for a little spice. Enjoy!
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Sweet Pepper Caraway Dip
Ingredients:
1 12oz jar of roasted sweet peppers, rinsed & drained
1 Tbsp caraway seed
1/2 tsp pepper
hot sauce
Recipe Mix:
In food processor, pulse the peppers, caraway and pepper. Next, add the hot sauce to taste, I do 8 shakes. My Hubby loves this dip, great with breads. Enjoy!
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Pesto Dip
Ingredients:
1/2 cup olive oil
2 Tbsp light balsamic vinaigrette
2 Tbsp parmesan cheese, grated
2 Tbsp chopped garlic
1 Tbsp oregano
pepper
Recipe Mix:
Mix all ingredients together, pepper to taste. Let sit for several hours to marinate. For a bit of a bite, add some crushed red pepper :O

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Avocado Dip

Ingredients:

3 ripe avocados, peeled, diced

1 cup salsa, your choice hot or mild

1/2 cup chopped red onion

1 Tbsp minced garlic

1/2 tsp cumin

1 Tbsp lime juice

Recipe Mix:

Mix the avocado, salsa, onion, garlic and cumin til nice chunky smooth texture, add lime juice. Pepper to taste, and chill til ready to serve. Serve with multi grain chips and celery..yummy!!