Appetizers
Before you dive into dinner, try one of our simple appetizers. They’re great to
make when you’re having guests over.
Cheese Quesadillas
2 (8-inch) flour tortillas
1/2 cup shredded reduced-fat Cheddar or Monterey Jack cheese
Taco sauce
In a pan coated with nonstick cooking spray, on a low heat, place one flour tortilla.
Cook about 1 to 1 1/2 minutes on each side, turning with a spatula. Coat the pan
again with nonstick cooking spray before turning over. Make sure the cheese is melted
and the tortillas are light brown. Watch carefully and cook slowly over a low heat
to allow the cheese to melt. Cut into wedges and serve with taco sauce.
Makes 6 slices.
Southwestern Stuffed Potatoes
3 medium baking potatoes
3 tablespoons margarine
2 tablespoons skim milk
1/2 cup nonfat plain yogurt
1 (17-ounce) can whole kernel corn, drained
1 (4-ounce) can dices green chilies, optional
4 green onions (scallions), chopped
1 cup shredded reduced-fat Cheddar cheese
Paprika
Preheat oven to 400 degrees. Wash potatoes well, and dry thoroughly. With fork,
prick skins over entire surface. Place potatoes directly on oven rack, and bake
for about 1 hour or until soft when squeezed. When done, cut each potato in half
lengthwise. Scoop out inside, leaving a thin shell. In mixer, mash potato pulp until
no lumps remain. Add margarine, skim milk, and yogurt, mixing well. Stir in corn,
green chilies, green onions, and cheese combining well. Spoon mixture into shells.
Top with paprika. Lower oven to 350 degrees for about 20 minutes or until cheese
is melted and potatoes are hot.
Makes 6 servings.
Ready for dinner? Choose from one of many healthy options
These and other recipes can be found in.....
Eating Well Through Cancer
By Holly Clegg and Gerald Miletello, MD
ISBN: 0-9610888-8-5, 271 pages
September 2006