To Die For Roast Beef

To Die for Roast Beef

Serving Size: 6

1 beef roast (any kind)

1 envelope Hidden Valley Ranch salad dressing mix

1 envelope brown gravy mix

1 envelope Italian dressing mix

1/2 cup warm water

Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle over roast. Pour water into the bottom of the crockpot. Cover and cook on LOW for 6 to 7 hours. Serve over mashed potatoes or hot buttered egg noodles.

Notes:

If you would like to cut down on the salt in this recipe, use only half an envelope of ranch salad dressing mix.

If using a chuck roast, leave out the water

Creamy Sun-Dried Tomato Dip

CREAMY SUN-DRIED TOMATO DIP

4 oz. dry-packed sun-dried tomatoes

3/4 cup 5% ricotta cheese

1/2 cup chopped fresh parsley

1/3 cup vegetable stock or water

3 tablespoons chopped black olives

2 tablespoons olive oil

2 tablespoons toasted pine nuts

2 tablespoons grated Parmesan cheese

1 teaspoon minced garlic

In a small bowl, pour boiling water to cover over sun-dried tomatoes.

Let stand 15 minutes. Drain and chop.

In a food processor combine sun-dried tomatoes, ricotta, parsley,

stock, olives, olive oil, pine nuts, Parmesan cheese and garlic;

process until well combined but still chunky.

Yield: 8 Servings (Makes 1-3/4 cup)

Per serving: Calories: 111, Protein: 6 g, Sodium: 356 mg,

Cholesterol: 8 mg, Fat: 6 g, Carbohydrates: 10 g,

Exchanges: 2 Vegetable, 1 Fat

Adapted from source: The Best Diabetes Cookbook by Katherine E. Younker

Quick Parmesan Herb Dip

Quick Parmesan Herb Dip

1 8-ounce package cream cheese (reduced fat is fine, but not nonfat), softened

1 1-pound container sour cream (about 2 cups)

1/4 cup chopped fresh parsley

3 to 4 tablespoons minced red onion

2 cloves minced garlic

1 1/2 tablespoons Dijon mustard

2 teaspoons lemon juice

1 teaspoon dried basil

1/4 teaspoon paprika

1/8 teaspoon cayenne (optional)

1/2 cup freshly grated Parmesan cheese (the real stuff, not the

plastic-can variety)

1 to 2 teaspoons Worcestershire sauce (optional)*

Salt to taste

Round loaf of bread (for a bowl)

Using an electric mixer, beat the cream cheese until light and

fluffy, about 1 minute.

Blend in the sour cream, then stir in the parsley, onion, garlic,

and mustard. Add the lemon juice, basil, paprika, cayenne, and

Parmesan cheese; stir.

Stir in 1 teaspoon of the Worcestershire sauce. Taste, then decide

if you want to add more. Add salt to taste. Assess the texture: If

necessary, thin it by whisking in milk a teaspoon or so at a time.

Cover and refrigerate until serving.

Serve the dip in a hollowed-out loaf of bread, with dipping

vegetables and crackers arranged in a star. Makes 3 1/2 cups of dip.

* Vegetarians can omit Worcestershire or use the vegan version.

Red Hot Fusilli

Red Hot Fusilli

Serves: 4
Serving Size: 1-cup

This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil.

1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
1/4 teaspoon salt
ground red pepper or cayenne pepper to taste
8 oz. uncooked fusilli pasta (4 cups cooked)
1/2 lb. cooked (or ¾ lb. raw) chicken breasts, diced into 1/2-inch pieces (optional)

Heat oil in a medium saucepan. Sauté garlic and parsley until golden.

Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.

Cook pasta in unsalted water. Drain.

To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch.

Pancake Casserole

Pancake Casserole

35 min | 15 min prep

SERVES 6

1 1/2 cups Bisquick
1 tablespoon sugar
2 eggs
3/4 cup milk
1/4 cup maple syrup
1 1/2 cups cheddar cheese, shredded
12 slices bacon, crisp and crumbled

Grease and flour 9x13 pan.

Beat together Bisquick, sugar, eggs, milk, syrup, and 1/2 cup cheese, pour into casserole.

Bake 425 degrees for 10-15 minutes, uncovered.  Sprinkle with remaining cheese and bacon.  Bake 3-5 minutes more until cheese is melted.

Serve warm with additional warmed maple syrup, if desired.

Enchilada Chicken Pizza

Enchilada Chicken Pizza

Servings: 8
Preparation Time: 20 min.
Cooking Time: 20 min.

Ingredients:

• 1/2 Lbs. boneless, skinless chicken breast, cut into 1-0/1 inch strips
• 1 cup enchilada sauce
• 1 bread shell pizza crust
• 1/2 cup green bell pepper\cooked, thinly sliced
• 1/2 cup red bell pepper\cooked, thinly sliced
• 1/2 cup onion\cooked, thinly sliced
• 2 Tbs. sliced ripe olives
• 2 oz. cotija or feta cheese
• 2 oz. shredded Monterey Jack cheese

Cooking Directions:

Preheat oven to 450° F. Combine chicken and enchilada sauce in a heavy nonstick skillet over medium high heat. Cook 8-10 minutes, or until chicken is cooked throughout. Place bread shell on a large baking sheet. Spoon enchilada chicken mixture evenly over bread shell. Top with remaining ingredients. Bake 10-15 minutes, or until cheese is melted.

Per Serving: calories 208, fat 6.8g, calories from fat 29%, protein 14.3g, cholesterol 35.7mg, dietary fiber 1.1g

Black Cat

BLACK CAT

(Serves 1)

1 part Kahlua

2 1/2 parts vanilla vodka

1/4 part Sambuca

Espresso beans, for garnish

Combine Kahlua, vodka and Sambuca in a cocktail shaker filled with

ice and stir until chilled.

Strain into a chilled martini glass and garnish with 3 espresso beans.