Macaroni and Cheese

Macaroni and Cheese

Ingredients:

• 1 1/2 c. skim milk
• 1 1/2 tbsp. all purpose flour
• 1 1/2 tbsp. reduce calorie margarine
• 1/2 tsp. salt
• 3/4 c. grated low-fat American cheese
• 2 c. macaroni, cooked and drained
• 1/4 c. bread crumbs

Method:

Combine milk, flour, margarine, and salt to make a white sauce. Return sauce to low heat. Add grated cheese, stirring constantly. Cook until cheese has melted and sauce boils.
Remove from heat. Alternate layers of macaroni and cheese sauce in non-stick baking dish; cover with bread crumbs.
Bake at 375 degrees until mixture bubble and crumbs brown. 6 servings. Amount 1/2 cup.
Exchange: 1 bread, 1 medium-fat meat

Cherry Cheese Dessert

Cherry Cheese Dessert

CRUST:

• 1 c. butter
• 2 c. flour
• 1/2 c. pecans
• 1/2 c. sugar

Method

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

FILLING:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. powdered sugar
• 1 lg. container Cool Whip
• 6 tbsp. milk
• 1 tsp. vanilla
• 2 cans cherry pie filling

Method:
Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust add top off with cherry filling. Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.

Cheese and Chicken Enchiladas

Cheese and Chicken Enchiladas

Ingredients:

• 1 med. onion, chopped
• 2 tbsp. margarine
• 1 1/2 c. shredded cooked chicken
• 1 jar picante sauce
• 8 flour tortillas (6")
• 1 pkg. (3 oz.) cream cheese, cubed
• 1 tsp. ground cumin
• 2 c. shredded extra sharp Cheddar cheese

Methods:

Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.
Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese.

Cheddar Chicken

Cheddar Chicken

Ingredients:

• 1 (10 oz.) frozen chopped broccoli
• 2 whole chicken breasts
• 4 tbsp. butter
• 1/2 lb. shredded mild cheddar cheese
• 1/3 c. milk
• 2 tbsp. sliced almonds

Methods:

Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds.
Bake 20 to 30 minutes at 350 degrees, until heated through.

Easy Cherry Cheese Dessert

Easy Cherry Cheese Dessert

Crust:

• 1 c. butter
• 2 c. flour
• 1/2 c. pecans
• 1/2 c. sugar

Methods:

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

Filling:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. powdered sugar
• 1 lg. container Cool Whip
• 6 tbsp. milk
• 1 tsp. vanilla
• 2 cans cherry pie filling

Methods:

Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust and top off with cherry filling.
Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.

Chicken Parmesan

Chicken Parmesan

Ingredients :

• 4 boneless and skinless chicken breast
• halves (about 1 lb.)
• 1 egg, slightly beaten
• 1/2 c. seasoned bread crumbs
• 2 tbsp. margarine or butter
• 1 3/4 c. Prego spaghetti sauce
• 1/2 c. shredded Mozzarella cheese
• 1 tbsp. grated Parmesan cheese
• 1/4 c. chopped fresh parsley

Method:

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 servings.

Ricotta and Peach Flan

Ricotta and Peach Flan

Ingredients:
* 250 gr sweetened shortcrust pastry
* 500 gr Ricotta cheese
* 75 gr caster sugar
* 2 oranges (grated)
* 3 eggs (whisked)
* 150 ml double cream (whisk)
* 2 fresh peaches (peel, slice)
* 1 tsp sugar
* 3 tbsp sour cream

Way to make it:
1. Roll out sweetened shortcrust pastry, line a deep flan tin and blind bake to 30 minutes or so.

2. Meanwhile add Ricotta cheese, caster sugar, the grated zest of two oranges and three whisked eggs.

3. Whisk double cream until soft peaks form, then fold gently into the cheese and egg mixture.

4. When the pastry is ready, arrange the slice peaches in the bottom, pour the cheese mixture over and bake moreover 45 minutes.

5. After that leave the flan to cool for about one hour. When the flan compltely cold, mix a tsp of sugar with three tbsp of sour cream and either spread this over the top or serve as an accompaniment. Decorate the flan with more peach slices and serve.