Colleen's Kitchen

Fresh Spinach Wraps

INGREDIENTS

Tomato and Basil Wrap

Tomato

Fresh Spinach

Sour Cream

Mozarella

Feta Cheese

Ground Pepper

Quantity of ingredients are to taste. Spread sour cream on wrap, sprinkle mozarella cheese, add fresh spinach leaves and chopped tomatoes, sprinkle with feta cheese and pepper. Wrap like a buritto and eat.

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Spinach Pita Pockets

INGREDIENTS

• 2 Packages of Frozen Chopped Spinach
• 1 Slice of Bacon
• 8 oz Cream Cheese
• 1 cup Swiss Cheese
• 1 Yellow Onion
• 1 lb. Ground Beef
• 6 Pita Pocket Bread
• 1 can Cream of Mushroom Soup

  Brown ground beef with chopped onion and bacon. Prepare chopped spinach according to instructions. Drain. Add cheeses and stir until melted. Mix in soup and ground beef mixture. Spoon into pocket bread and serve.

  Note: This recipie converts well when using low fat ingredients and ground turkey.

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Kick Ass Crab Dip

INGREDIENTS

• 1 can Crab
• 8 oz Cream Cheese
• 1 cup Cheddar Cheese
• Green Onions
• 1 tablespoon Horseradish
• 1 box Wheat Thins Air Crisps

  Heat all ingredients and serve hot. Recommend eating with Wheat Thins, but
  choice of crackers is optional

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  Five Cheese Chicken Breasts

  INGREDIENTS

  • 2 Whole Chicken Breasts
  • 4 Slices of Swiss Cheese
  • 4 Slices of Mozarella Cheese
  • 4 oz. Ricotta Cheese
  • 2 tbls. Parmesan Cheese
  • 1 cup Cheddar Cheese
  • 1 egg
  • 1/2 cup Milk
  • Bread Crumbs
  • Sherry

    Flatten chicken breasts. Mix ricotta, parmesan, and egg in small bowl. Place one slice on each half breast of swiss and mozarella. Place one tablespoon each each half breast of ricotta mixture. Roll and close with toothpick. Cover with breadcrumbs. Brown breasts in frying pan with oil and butter. Remove from pan and put in baking dish. Bake for 20 minutes at 400 degrees. On stove mix cheddar, sherry, and milk until a sauce. Remove chicken from oven, remove toothpicks, and cover with Cheddar Sauce.

    Margo's Died-and-went-to-Heaven Chocolate Cake

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    INGREDIENTS

    • 1 3/4 cups all-purpose flour
    • 1 cup white sugar
    • 3/4 cup unsweetened dutch-process cocoa powder
    • 1 1/2 tsp. baking soda
    • 1 1/2 tsp. baking powder
    • 1 tsp. salt
    • 1 1/4 cups buttermilk
    • 1 cup packed light brown sugar
    • 2 large eggs, lightly beaten
    • 1/4 cup vegetable oil, preferably canola oil
    • 2 tsp. pure vanilla extract
    • 1 cup hot strong black coffee

      ICING:

    • 1 cup confections' sugar
    • 1/2 tsp. pure vanilla extract
    • 1-2 tbsp. buttermilk or low-fat milk

      Preheat oven to 340 degrees f. Lightly oil a 12-cup Bundt pan with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.

      In large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil, and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)

      Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.

      To Make Icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cak on a service plate and drizzle the icing over the top.

      SERVES 16

      222 calories per serving: 3 G protein, 4 G Fat, 43 G Carbohydrate: 274 MG Sodium; 27 MG Cholesterol

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