Thursday, March 26, 2015
Sunday, March 22, 2015
Saturday, March 21, 2015
Friday, March 20, 2015
Saturday, March 14, 2015
••••FOOD TIP••••
(Source: America's Most Wanted Recipes & kappboom wallpaper photos)
••••FOOD TIP•••
*Tomatoes added to roasts will help to naturally tenderize them.
*To ripen tomatoes, put them in a brown paper bag in a dark pantry.
(Source: America's Most Wanted Recipes & kappboom wallpaper photo)
Wednesday, March 11, 2015
••••J.T.'S KROUGHNUT SAUSAGE SANDWICH••••
*QUICK BREAKFAST*
My friend James just LOVES to make this sandwich!! A quick filling meal!!
•2 KROUGHNUT DOUGNUTS
•2 SAUSAGE PATTIES
•2 SLICES COLBY-JACK CHEESE
1. Alternate sausage patties with cheese, heat until sausage is cooked and cheese is melted.
2. Put sausage and cheese in between 2 kroughnut doughnuts-YUM!!
(Source: James & Pinterest photo)
Saturday, March 7, 2015
White Bean and Spinach Pizza
*PIZZA COLLECTION*
*Prep Time: 15 min. Start to Finish : 25 min. 6 servings
* 1/2 cup sun- dried tomato halves ( not in oil )
* 1 can ( 15 oz. to 16 oz. ) Great Northern or Navy Beans, rinsed and drained
*2 medium cloves garlic, finely chopped
*1 pkg. ( 10 oz.) ready - to- serve thin ITALIAN pizza crust ( 12 inch in dia. )
* 1/4 tsp. oregano leaves
*1 cup shredded firmly packed spinach leaves
* 1/2 shredded reduced- fat Colby--Monterey Jack cheese ( 2 oz.)
- Heat oven to 425 degrees. Pour enough boiling water over dried tomatoes to cover. Let stand 10 min.; drain. Cut into thin strips ; set aside.
- P lace beans and garlic in food processor. Cover until smooth.
- Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place ungreased cookie sheet. Bake about 10 min. or cheese is melted.
- TIP: When picking out your pizza crust, think thin. The thick- crust variety is much higher in carbohydrates, calories and fat per serving.
( Source : Betty Crocker , Living with Diabetes recipes & Photo also )
••••RICOTTA, ARUGULA & GRAPE PIZZA••••
*PIZZA COLLECTION*
•8 oz. refrigerated pizza dough
•1/2 cup ricotta cheese
•2 cups arugula
•1/2 cup red grapes, sliced in half
•2 TB pine nuts
+Zest of 1 lemon
1. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees.
2. Flatten and stretch the dough into a 12-inch round or oval. Carefully lay the dough in the bottom of the hot grill pan and cook until it stiffens and bubbles start to form, 1 to 2 minutes. Flip the dough and cook until grill marks appear and the crust is cooked through, 1 to 2 more minutes.
3. Transfer the crust to a baking sheet and spread ricotta on top. Bake until the cheese melts slightly, about 6 minutes. Remove from the oven and top with arugula, grapes, pine nuts and lemon zest. Cut into squares and serve warm.
Serves: 4
Prep time: 8 minutes
Cook Time: 10 minutes
(Source: People magazine-Tiffani Thiessen & photo also)
