Ooh-La-La! Clam
Dip
1 cup low-fat sour cream
3/4 cup low-fat mayonnaise
2- 6 1/2 oz. can minced clams, drained
1/2 tbsp. Ooh-La-La! dry herbs
Blend above ingredients and chill 2-3 hours. Serve with crackers
or chips. Enjoy!
Ooh-La-La! Party Potatoes
6 baking potatoes
1- 8 oz. low-fat cream cheese
8 oz. low-fat sour cream
3 tbsp. milk to thin if needed
1 1/2 tbsp. Ooh-La-La! herbs
Chives
Bake potatoes with skin on, cool and
slice lengthwise. Carefully scoop out potato pulp and retain
shells. Process cream cheese in blender until smooth and add
sour cream, potato pulp, milk (if needed) and Ooh-La-La! dry
herbs. Blend well. Fill potato shells with mixture and bake
at 325º for 20 minutes. Garnish with chives if desired.
Herb-Stuffed Chicken (in Red
Pepper Sauce)
4 oz. low-fat cream cheese
1 1/2 tbsp. Ooh-La-La! herbs
4 boneless chicken breasts
2 tbsp. oil or cooking spray
Blend cream cheese and Ooh-La-La! dry
herbs. Pound chicken to 1/4 inch thickness. Spread each with
2 tbsp. cheese mixture. Roll and secure with toothpick. Sauté
on all sides in oil. Bake for 25 minutes at 325º. Serve with
Red Pepper Sauce: Char 2 red peppers in broiler. Place in
bag for 10 minutes; peel; puree; add to a favorite white cream
sauce.
Stuffed Mushroom Caps
Prepare Ooh-La-La! spread as directed
on jar or Tomato Sunsation spread as directed on packet. Fill
mushroom caps and place under broiler for a few seconds if
desired.
Dilliciously Dill Tomatoes
6 ripe tomatoes
1/3 cup oil
1/6 cup white vinegar
1 tbsp. lemon juice
1 1/2 tbsp. Dilliciously Dill
Slice tomatoes. Whisk together remaining
ingredients and pour over tomatoes. Also works well with red
potatoes (cooked and sliced). Chill and serve.
Salmon Spread
1- 16 oz. can red salmon (drained and
deboned)
2- 8 oz. softened cream cheese
1 tbsp. Dilliciously Dill
1 tbsp. lemon juice
1 tbsp. grated onion
Blend all ingredients in a blender.
Form into a ball and chill at least 4 hours. Serve with melba
toast or crackers.
Vegetarian Chili-For-You
3- 15 1/2 oz. cans drained beans (pinto,
kidney, and cannellini)
1- 15 1/2 can drained tomatoes
2 cups tomato sauce
1 sliced small zucchini
1 medium chopped onion
1 medium green pepper
minced garlic to taste
1 tbsp. oil or cooking spray
2-3 tbsp. Hot-For-You
Sauté zucchini, onion, pepper
and garlic in oil. Add remainder of ingredients and cook for
45 minutes.
Pesto Encrusted Salmon
1 packet Pesto with Panache
1/2 cup bread crumbs
1 tbsp. oil
1 lb. salmon fillets or steaks
Mix Pesto with Panache, bread crumbs,
and 1 tbsp. oil until moistened. Press mixture on to both
sides of salmon. Heat skillet with 1 tbsp. oil and sear both
sides quickly. Complete cooking in oven at 350º until well
done.
Curried Baked Fruit
3 cans each: peaches, pears, and apples
pie slices
1 small can pineapple chunks
1/3 cup margarine
1 tsp. Exotic Curry blend
1/3 cup brown sugar
Drain fruit and arrange in a casserole.
Melt margarine and add sugar and Exotic Curry. Pour over fruit
and bake at 325º for 25 minutes.
Herbed Quiche
Add 1 tbsp. Dilliciously Dill or 1/2
tsp. Exotic Curry to YOUR favorite recipe!
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