Heather's Recipes

This is really good. And practically sugar free. 2 (3 oz.) pkg. lime jello 1 (3 oz.) pkg. lemon jello 1 c. hot water 1/2 c. small marshmallows 1 can crushed pineapple, drained (save juice) 1 (8 oz.) pkg. cream cheese 1 c. heavy cream 2 (3 oz.) pkg. cherry jello Prepare lime jello according to package directions. Pour into a 15x10x2 inch pan. Chill until almost set. Dissolve lemon jello in hot water in top of double boiler. Add marshmallows and melt. Remove from heat. Add 1 cup pineapple juice and cream cheese. Beat with rotary beater until blended. Stir in 1 cup drained pineapple; cool slightly. Fold in whipped cream. Chill until thickened. Pour over lime jello. Chill until almost set. Prepare cherry jello according to package directions. Chill until slightly thickened. Pour over pineapple layer. Chill until firm. Makes 20 to 30 servings.

I am going to make this to add to a Taco salad. My favorite is this Taco Mac Salad . This would be a good dip for veggies or top over grilled chicken. 2 large ripe avocados, pits reserved raw kernels from one large ear of corn 2 tomatoes, seeded and chopped 1 jalapeno, seeded and minced 1/4 medium onion, minced 2 cloves garlic, minced juice of 2 medium limes small handful cilantro, chopped (about 1/3 cup, packed) 1/8 teaspoon cumin 1/4 teaspoon high-quality sea salt or to taste freshly ground black pepper Mash 1 1/2 avocados in a bowl and add remaining ingredients. Chop the remaining avocado half and stir gently into the mix. Add the pits when storing to prevent browning. Enjoy!

This would be great on green salads, it also serves as a vegetable dip with raw carrots, celery, green beans, bell peppers, cucumber slices, and cherry tomatoes. It is also pretty easy to make. 1 large avocado, ripe juice of 1 lime 1/4 cup lightly packed cilantro 1 clove garlic 1/4 cup plain yogurt 3/4 cup water 1/2 teaspoon fine grain sea salt Puree all ingredients in a blender and serve immediately or chill for later. Enjoy!

I saw this on http://internecipes.blogspot.com/ and decided to make it up tonight. I used the chicken, corn and black beans from yesterdays leftovers. BBQ'd Chicken (chopped chicken, added the sauce, and heated in oven), rinsed the corn and black beans and added it to the rest of the ingredients. Easy & Delicious! Ingredients: 2 boneless, skinless chicken breasts 1 cup barbecue sauce Marinate chicken in BBQ sauce then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate. 1/2 head iceberg lettuce, chopped 1/2 head romaine lettuce, chopped 3 to 4 roma tomatoes, chopped 1/2 cup cilantro, chopped 1 (15-ounce) can black beans, rinsed and drained 1 cup frozen sweet corn, thawed 1/2 pound Monterey Jack cheese, grated 1 avocado Combine chicken in a large salad bowl with salad ingredients and toss. Serve with Ranch dressing, additional BBQ sauce and crispy corn tortilla chips. Instead of chips, I used yellow corn tortillas that I cut up and fried to make strips.

I saw a neighbor make this salad and after seeing it I really wanted to try it to see if it was good. Here are the ingredients: Baby spinach red leaf lettuce handful of black beans handful of Craisins (I added this one) 1/2 avacado-cut into chunks 1/2 lemon-squeeze over salad pepper No dressing. While I was buying the ingredients, comparing lemons vs. bottled lemon juice. I bought the bottled juice. It might be better with real lemons, but I am cheap. I really liked this salad. After washing the spinach and lettuce, I put it all in a tupperware container to stay fresh. I opened a can of black beans rinsed and put in a ziploc bag. So to make this salad it was all ready except to cut up the avacado. With the lemon juice as your salad dressing this salad is great for you. Really all salads are good for you, it is the salad dressing that adds most of the calories and fat. I read the lemon juice bottle and was amazed at the 0 calories, 0 fat, 0 everything. Awesome! I really like...

Serves:6 INGREDIENTS Ingredients for dressing: 3 tablespoons olive oil 3 tablespoon vinegar 2 tablespoon sugar 1/4 teaspoon pepper 1 tablespoon low sodium soy sauce Ingredients for salad: 1 small head red or green cabbage (or 1/2 of each) 2 green onions, chopped 1 carrot, peeled and grated 1 package Ramen noodles, crushed DIRECTIONS 1. Make dressing by combining ingredients in a large bowl. Stir to dissolve sugar. 2. Combine the first three salad ingredients, toss well. Add crushed ramen noodles and dressing to salad and toss again.3. Serve right away or cover and refrigerate to allow the flavors to blend. NUTRITION INFO Calories: 148.4 Fat: 8.6 g Carbohydrates: 17.4 g Protein: 2.3 g

Serves: 6 INGREDIENTS 4 medium sized apples, cubed 3 stalks of celery, chopped 1/3 cup walnuts, chopped 1/2 cup low fat yogurt, plain 1/3 cup raisins DIRECTIONS 1. Combine apples, celery, raisins, and walnuts in a bowl. Stir. 2. Add yogurt and stir all ingredients together. 3. Chill to blend flavors or enjoy right away. NUTRITION INFO Calories: 145.2 Fat: 5.4g Carbohydrates: 25.5g Protein: 2.8g

Serves: 6 INGREDIENTS 1 (11-oz.) can mandarin orange segments, chilled and drained 1 mango, peeled and cubed 1 medium avocado, peeled, pitted and cubed 1 medium cucumber, peeled, seeded and cubed 1 red bell pepper cut into thin strips 3 tablespoons lime juice 2 tablespoons ginger flavored soy sauce 1 tablespoon stir fry sauce 2 tablespoons brown sugar 2 tablespoons minced red onion 2 tablespoons minced cilantro DIRECTIONS 1. In large bowl, toss together mandarin oranges, mangos, avocado, cucumber and bell pepper with lime juice. 2. Combine remaining ingredients for dressing small bowl; blend well and toss gently with mandarin orange mixture. 3. Stir in cilantro and serve immediately. NUTRITION INFO Calories: 138Fat: 5.5 g Carbohydrates: 23 g Protein: 2.7 g

I love sweet potatoes. So I am adding this one to my recipes to try soon. I found this one on allrecipes.com INGREDIENTS 2 potatoes 1 sweet potato 4 eggs 2 stalks celery, chopped 1/2 onion, chopped 3/4 cup mayonnaise 1 tablespoon prepared mustard 1 teaspoon salt 1 1/2 teaspoons ground black pepper DIRECTIONS Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop. Combine the potatoes, eggs, celery and onion. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. **Tried it, and loved it. Adds a little sweeter taste to my normal potato salad. I added some zucchini relish to the rest of ingredients.

This is one I got from Sparkpeople.com Serves: 4 INGREDIENTS 2 tablespoons water 1-1/2 tablespoons orange juice 1 tablespoon olive oil 1 tablespoon honey 2 teaspoons Dijon mustard 1/4 teaspoon freshly ground black pepper 2 pears, cored and sliced lengthwise 8 cups torn fresh spinach 1/4 cup red onion, thinly sliced DIRECTIONS1. In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper. 2. In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat. 3. Add remaining dressing, spinach and onion and toss to coat. NUTRITION INFO Calories: 116Fat: 4 g Carbohydrates: 20.5 g Protein: 2.3 g

Just cut up bite size pieces of 3 different kinds of fruit. Apples, bananas, grapes Mango, mandarin oranges, kiwi Whatever you want or have in the fridge or canned. Then take one yogurt any flavor and mix over your fruit! This tastes yummy and you don't have to worry about fruit turning brown. Refrigerate until ready to eat.

The long way: (grandma's recipe) 1-6 oz pkg. Green Lime Jell-O 1 can crushed pineapple 8 oz. cream cheese 1 cool whip-small reg. size Prepare Jell-O according to packaged instructions, when almost set add 1 can of drained crushed pineapple. After Jell-O has completely set up, using electric mixer add 1 softened pkg of cream cheese and 1 tub of coo whip. Mix well and serve. The short way: Mix together: 1-8oz. cool whip 1-24 oz. cottage cheese Add one large can crushed pineapple drained well and 1-6oz. Lime Jell-O dry package. Stir all very well, chill, and serve.

Taco Mac Salad 1 box (8oz.) tri-color spiral macaroni 1 lb. taco seasond ground beef 1/2 cup green peppers, chopped 1/2 cup onions, chopped 1 cup cheese-cheddar, shredded 1 carton cherry tomatoes 1/2 head lettuce, shredded saltpepper 1/2 cup french dressing few hand fulls of crunched nacho Doritos Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce, & seasonings. Chill. Just before serving, stir in warm seasoned ground beef, french dressing and chips. Toss lightly. Good served with sliced fruit of your choice and vanilla yogurt.

Pasta Salad 7 oz. cooked pasta (Mac, shells, etc.) 1/2 cup diced carrots 1/2 cup diced celery 1/3 cup diced red onion (or green onion) 1 cup frozen peas 3 oz. sliced olives (drained) 3/4 cup house italian dressing tomatoes, cut up, optional 1/2 cup diced cheese , optional mushrooms if you like Salt&Pepper to taste, may add basil, thyme also

Potato Salad Boil:3-4 potatoes 2-3 eggs Slice and peal eggs & potatoes then add; 2/3 c. miracle whip, 2 tblsp. mustard (horseradish kind is good), 1/2 tsp. season all spice, or just salt. 1/2 c. onion chopped, 1/2 c. thinly sliced celery 1/4 c. relish (zucchini if you have it.) 1/2 c. finely shredded carrot. Cover and chill at least 4 hours.