1/2 c. flour
1/2 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1/2 c. butter
Pare potatoes and cut into quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few times in a bag, coating well with flour and cheese mixture. Melt butter in 9×13 inch baking pan. Place potatoes in a single layer in pan. Bake at 375 degrees for 30 minutes. Turn and bake 1/2 hour when golden brown. Sprinkle with chopped parsley. Serves 6-8.
2 tbsp. olive oil
1 tbsp. lemon juice
3 tbsp. capers
2 garlic cloves, peeled, cut in lg. slices
2 basil leaves, thinly sliced
Preheat oven to 400 degrees. Wash peppers and drain well. Spread aluminum foil over the bottom of a broiling pan. Place peppers on the foil and broil until skin becomes blistered and charred. Turn peppers and do the same on all sides. Remove from oven. Lift corners of foil and fold together to seal in the peppers. Let stand 30 minutes, covered with a dish towel. Unwrap foil and remove stems, seeds and charred skin from peppers. Save any and all liquid in a mixing bowl, as the flavor from the liquid makes the dish. Cut peppers into 1/2 inch strips. Place in mixing bowl with the reserved liquid. Add olive oil, lemon juice, capers, garlic and basil. Refrigerate several hours or overnight. Great with fresh, Italian bread, in sandwiches, or as side dish. Can also be piled on toasted, 3/4 inch, diagonally cut French bread!
1 lg. can kidney beans
3 lg. cans Hunt’s tomato sauce
1 can tomatoes
1 pkg. Sweet and Low
1/2 pkg. McCormick chili mix
3 tsp. Frank’s chili powder
Brown the turkey with 1 chopped onion, drain. Add Sweet and Low to tomatoes and mix well. Put in a large pot. Add kidney beans, tomato sauce, tomatoes, chili mix and chili powder. Stir well. Cover and cook on low heat 1 hour.
1 pkg. sugar free Jello lemon flavored gelatin
2/3 c. boiling water
1 c. 1% lowfat cottage cheese
1 (8 oz.) lite cream cheese
2 c. thawed lite Cool Whip
1 c. reduced calorie cherry pie filling
Spray 9 inch pie plate with non stick cooking spray. Sprinkle side with half of graham cracker crumbs. Completely dissolve gelatin in the boiling water; pour into blender, add cottage cheese and cream cheese and cover. Blend at medium speed, scraping down sides occasionally about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in Cool Whip until smooth. Pour into pie pan, sprinkle remaining graham cracker crumbs on top. Chill until set about 4 hours. Top with pie filling.
1 (10 3/4 oz.) low fat cream of chicken soup
1 (6 oz.) low fat sour cream
1 1/2 c. shredded low fat Cheddar cheese
1 (32 oz.) pkg. frozen hash brown potatoes
3/4 c. corn flake crumbs
Vegetable oil spray
Heat margarine, sour cream, soup and cheese until cheese melts. Spray with oil a 9×13 inch dish. Put potatoes in dish. Pour cheese mixture over potatoes. Sprinkle with corn flake crumbs. Spray lightly with oil spray. Bake at 350 degrees for 1 hour. Serves 10-12.