••••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)

••••FOOD TIP••••

(photo-google+)

••••ST. PATRICKS DAY IS COMING••••

(photo-yummly)

••••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)

(photo-LinkedIn)

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.)

1. 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.  
2. P lace beans and garlic in  food processor. Cover until smooth.
3. 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)