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| Prepared Salsa
- Combine with reduced-fat Velveeta Cheese. Heat in microwave to melt cheese. Serve with baked tortilla chips.
- Add to black beans and leftover chicken strips to stuff a tortilla, top with cheese.
- Add to scrambled eggs or egg substitute.
- Add to sizzling vegetables for a Mexican stir-fry. Serve over rice.
- Pour over pork tenderloin strips, saute or bake until browned. Stuff into pita bread with sliced tomatoes and spinach.
- Use as a basting sauce for kabobs.
- Add to macaroni and cheese for Mexican Mac.
Apricot Preserves
- Use to glaze pork or chicken.
- Combine with gourmet mustard and rosemary to use as a basting sauce for chicken, turkey or pork cutlets.
- Thin with orange juice, warm and use for a sauce for cake or frozen yogurt.
- Combine with soy and ginger for an Oriental stir-fry.
Frozen Italian or Oriental mixed vegetables
- Cook slightly and pile onto pizza crusts. Drizzle with reduced fat Italian dressing and sprinkle with mozzarella cheese. Bake to melt cheese.
- Toss into pasta during last three minutes of cooking. Drain. Toss with reduced fat salad dressing and chopped cooked chicken. Use as a warm or cold salad meal.
- Add to leftover rice. Splash with soy sauce. Toss in pineapple tidbits or mandarin oranges. Stuff into a tortilla shell. Roll up for a quick sandwich wrap.
Fresh or frozen spinach
- Use in place of lettuce on sandwiches and salads.
- Add to lasagna layers.
- Toss into soups during the last few minutes of cooking.
- Add to fillings for wraps (try rice, beans, salsa and chicken, add spinach for a nutritional filler).
- Add at the last minute to stir-frys.
- Saute with garlic, pine nuts and light cheese for an interesting side dish.
- Layer with pizza toppings, finish with cheese.
- Add to omelet filling.
- Add to canned tomatoes and toss with pasta and marinara sauce. Sprinkle with cheese.
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