Multi-Quick Healthy Snack Meals & Recipes In 30 Minutes or Less. Vol.1 by Terry D. Clark - HTML preview

Now, cut the chicken breasts into thin slices -- now, add the romaine lettuce and the next 4 ingredients in a large tupperware boil and toss with the remaining dressing.

 

Now, separate the salad into 4 salad plates -- top each serving with sliced chicken breasts and sprinkle with feta cheese.

 

Great with wine by 'BareFoot' called: Sweet Red

 

Serving 4.

 

 

 

27. My Chicago Style Potato Wedges

 

Need:

 

* Three Large 'Idaho Potatoes' or Russet Potatoes -- scrubbed and cut into large wedges.

* Two teaspoon of hot red pepper sauce

* One tablespoon minced dried onion flakes.

* One teaspoon of paprika.

* Half or 1/2 teaspoon of spice supreme cayenne pepper.

* Half or 1/2 teaspoon of sea salt

* Half or 1/2 teaspoon of pure ground black pepper.

 

(Optional) if you'd like -- Half or 1/2 teaspoon 'file' powder.

 

Now, get your oven set/preheat to 350 degrees.

 

Once the oven has heated up -- grab your baking/cookie sheet -- cover with heavy duty aluminum foil -- now, spray with vegetable or Canola oil cooking spray.

 

Now, it's time to mix the ingredients spices in large tupperware bowl -- Add (onion flakes, paprika, spice supreme cayenne pepper, pure ground black pepper, sea salt, and file powder)-- Stir together well -- now, add the potato wedges to the bowl -- too to coat.

 

Now, put the potato wedges on the baking/cookie sheet in a single line. Now, put the potato wedges in your oven and bake for about 20 minutes or until golden brown on each side.

 

Once done, sprinkle a little red pepper sauce -- now your ready to eat!

 

If your really busy and just don't have the time to prepare this recipe. Try going to your local grocery store and pick up a ready season mix -- like "Cajun Seasoning Spice" mixture.

 

 

 

28. The Crunchy Style Spring Roll Dish

 

Need:

 

* One Half or 1 1/2 cup of sliced mushrooms.

* One cup of sliced celery.

* Half or 1/2 cup of sodium free chicken broth.

* Half or 1/2 red bell pepper, cut/chopped into thin strips.

* Half of 1/2 cup of chopped green onions.

* Two once's of firm 'Tofu' cut into little pieces.

* Four egg roll wrappers.

* Half or 1/2 cup of bean sprouts.

* Four romaine lettuce leaves.

* Quarter or 1/4 cup low-sodium soy sauce.

* Two tablespoons of chopped green onion

 

Now grab a medium size skillet -- add the mushrooms, celery, chicken broth, pepper & green onions.

 

Now, cook over medium heat, while stirring until tender -- do this for 5 minutes -- now, add the 'Tofu' -- let cook, while stirring at the same time -- once the liquid is absorbed for 5 minutes -- take skillet from heat and let cool down for a minute or so.

 

Now for the sauce; Grab a small tupperware bowl -- add the soy sauce & green onion -- mix together well -- now, put to the side

 

Now,spoon feed the mushroom mixture evenly into the center of each egg roll wrapper -- place bean sprouts over filling. Now brush edges of wrappers with water-- now, tightly roll up wrappers -- squeeze ends together to seal.

 

This recipe would be perfect if you had a 'Wok' -- but, if you just have a regular skillet, that would be okay too!

 

Now, spray the "Wok or Skillet' with Canola cooking non-stick spray� -- Heat skillet over medium heat -- add rolls to skillet and let cook until golden brown on each side about 10 minutes or so.

 

Now, grab some romaine leafs and put them on dinner plates -- and add each rolls on top of the romaine & serve sauce on the side.

 

Your now ready to eat!!

 

 

 

29. The Mock Guacamole Dish

 

Need:

 

* Two cups of frozen asparagus -- thawed out.

* Half or 1/2 regular size ripe avocado -- peeled -- pitted & chopped.

* Three tablespoons low-fat ricotta cheese.

* Three tablespoons of freshly squeezed lemons or Store Brand Real Lemon juice.

* 1/8 teaspoon of sea salt.

* 1/8 teaspoon of cayenne pepper

* Three ripe plum tomatoes -- seeded & coarsely chopped-up --- that equal to about (One Cup)

* One small chopped red onion (1/2 of cup)

* Quarter or 1/4 red bell pepper --chopped-up (1/4 of cup)

*Three cups of low-fat tortilla chips -- fresh cilantro for garnish.

 

Now, in a your blender or food processor -- add the asparagus -- and blend until smooth.

 

Now, grab a medium size tupperware bowl -- now, add together -- asparagus, avocado, ricotta cheese, lemon juice, sea salt & cayenne pepper. Stir the ingredients together well.

 

now, once thats done -- include the tomatoes, onion & red bell pepper to the avocado mixture. Now, make sure to cover the tupperware bowl tightly with top or plastic wrap and put it in the refrigerator -- until you are ready to serve.

 

Make sure you have a large plate, to put the 'Mock Guacamole' -- surrounded by fresh 'Tortilla Chips' & Small Tomatoes & Carrots thinly cut.

 

A little taste of Mexico dish, that only takes 15 minutes to make.

 

Can serve 12

 

 

 

30. The Creamy Style Spinach Dip (Great Party Platter)

 

Need:

 

* One cup of cherry tomatoes.

* One yellow bell pepper -- cut into strips

* Six cups of assorted fresh veggies

* One cup of frozen chopped spinach -- thawed out & drained

* Half or 1/2 cup of low or nonfat sour cream

* One cup of low-fat cottage cheese

* One tablespoon of dried onion flakes

* One tablespoon of freshly squeezed lemon or store brand real lemon juice

* Half or 1/2 teaspoon cayenne pepper

* 1/8 teaspoon sea salt

* 1/8 teaspoon pure ground black pepper

 

Now, in your blender or food processor -- add the spinach & sour cream -- now blend together until smooth.

 

Now, in a medium size tupperware bowl -- mix together, the spinach, cottage cheese, onion flakes, real lemon juice, cayenne pepper, sea salt & black pepper.

 

Now, transfer the spinach dip into a small dish bowl -- and place the bowl on a large dish plate -- surrounded by ( carrots thin sliced, tomatoes cut, celery sliced thin, mushrooms, cucumbers, etc ) whatever your favorite veggies are -- goes well with this dip.

 

Serves 6

 

 

 

31. The Tangy Party Style Spread Dip

 

Need:

 

* Two celery stalks -- sliced

* 16 crackers or low-fat

* One loaf of Italian or French bread -- toasted golden brown -- cut into wedges.

* One package ( eight ounces ) low-fat cream cheese, softened.

* 2/3 cup of low-fat cottage cheese.

* Six tablespoons of prepared mango chutney.

* Quarter or 1/4 cup of chopped-up fresh parsley.

* Two tablespoons minced green onions.

* One tablespoon of 'French Dijon Mustard'.

* 1/8 teaspoon pure black pepper

* 1/8 teaspoon cayenne pepper.

 

Now, grab your blender or food processor -- and add together in a small tupperware bowl the cream cheese & cottage cheese -- blend until smooth.

 

Now, transfer the mixture to a small bowl -- mix in chutney, parsley, green onions, mustard, black pepper & cayenne pepper -- now, mix together well.

 

Now, place the cream cheese spread in a bowl on a large try or platter plate -- surrounded by (celery, crackers, toasted bread wedges).

 

Takes about 5 or 10 minutes to make -- and serves 8.

 

 

 

32. My Fruit Style Platter Fantasia (Healthy Any Time Snack)

 

Need:

 

* One cup of orange or grapefruit -- sections

* One peach -- sliced (one cup)

* One cup of watermelon balls

*One cup of seedless red grapes or green grapes -- clustered

* One cantaloupe or honey dew melon -- peeled & cut into thin wedges.

* Mint leaves & granted orange peel for garnish

* Four ounces of low-fat cream cheese -- soften.

* Two tablespoons of sugar-free orange marmalade.

* One teaspoon of grated lemon peel

* Quarter or 1/4 teaspoon of ground ginger.

* One container (eight ounce) vanilla non-fat yogurt.

 

Now, in a medium size bowl & your electric mixer (on high speed) -- beat the cream cheese until fluffy -- now, beat in marmalade, lemon peel & ginger -- stir in the yogurt -- now, mix together well.

 

Now, place the dip in a serving bowl -- cover with top or plastic wrap -- put in the refrigerator and let chill for one hour.

 

Now, once the dip is ready -- garnish/surround with mint leaves & orange peel -- serve fruit with dip.

 

A healthy any time snack. Serves 6

 

 

 

33. The Healthy Homemade Chi-Town Pizza

 

Need:

 

* One package (sixteen ounce) frozen french bread pizza dough -- thawed out.

* One tablespoon olive oil.

* Twelve cloves garlic

* One red onion -- halved

* One tablespoon low or non-fat Italian salad dressing.

* Two tablespoon of yellow cornmeal.

* One red bell pepper -- cut into thin slices.

* One green bell pepper -- cut into chunks (one cup).

* One yellow bell pepper -- cut into chunks (one cup).

* Quarter or 1/4 cup crumbled blue cheese.

* Quarter or 1/4 cup thinly sliced basil leaves.

 

Now, set your oven rack to it's lowest position -- set/preheat oven to 450 -- place garlic & onions in a small baking dish. Toss with salad dressing -- now, bake until garlic & onions are tender -- bake 20 minutes -- now take out and let cool down slightly -- slice the garlic & onions.

 

Now, spray your baking/cookie sheet with 'Vegetable or Canola' cooking spray. -- Now, sprinkle with cornmeal -- separate the dough into 4 pieces, using a floured rolling pin -- roll each dough piece into seven inch circle. Now place on prepared baking/cookie sheets.

 

Now, brush dough with oil -- now, add the ingredients -- garlic,