Crab Rangoon Cheese Ball

I may try and make this for the Labor Day party next week at my sister's if it cools off.  I love crab rangoon.  It was a favorite of my mother in law as well.  I found this in Taste of Home's 2015 Annual Recipe book.  It looks yummy!

1 8oz. pkg. reduced fat cream cheese--I may use regular cream cheese here...sometimes full fat just tastes better!

1 C. reduced fat cheddar cheese
1 garlic clove, minced
1 tsp. Worcestershire sauce
1 6oz. can crab meat, drained or 6oz. imitation crab meat, chopped
3 tbsp. minced fresh chives
24 wonton wrappers
Cooking spray
1 tsp. sesame seeds
1/2 tsp. salt
1/4 tsp. pepper

In a large bowl, beat the cream cheese, cheddar cheese, garlic and Worcestershire sauce until blended.  Stir in crab.  Shape mixture into a ball; coat with chives. Wrap in plastic wrap; refrigerate at least one hour. 

Preheat oven to 350 degrees.  Cut wonton wrappers diagonally in half; arrange in a single layer on ungreased baking sheets.  Spritz with cooking spray; sprinkle with seeds, salt and pepper.  Bake 5-7 minutes or until golden brown.  Remove from the pans to wire racks to cool.  Serve with cheese ball.

Per serving: 116 calories, 6g. fat, 26mg. cholesterol, 286mg. sodium, 8g. carbs, trace fiber, 7g. protein.

Italian Harvest Chopped Chicken Salad

The photo of this salad in the Fall 2015 issue of Kraft Food and Family shows a salad similar to the Chicken Chopped Salad you get at Portillo's.  Pasta in a lettuce salad might seem weird but trust me, it's yummy!

4 C. tightly packed romaine lettuce
2 C. tightly packed chopped radicchio
2 C. chopped cooked chicken
1 C. ditalini pasta, cooked, cooled
8 slices salami, chopped
4oz. Asiago cheese, chopped
3/4 C. Italian dressing

Combine ingredients and serve OR refrigerate up to 2 hours before serving.

Cuban Style Burrito

Another recipe from Kraft Food and Family Fall 2015 issue.  If you like a Cuban sandwich, you will like this burrito.  I may try this for dinner this week.  Promise to report back!

1 8 inch flour tortilla
1 tsp. Grey Poupon Dijon mustard
2 slices honey ham
1/2 C. chopped cooked pork
1 kosher dill pickle, sliced


Spread tortilla with mustard; top with remaining ingredients.  Fold in opposite  sides of the tortilla, then roll up burrito style.

Place seam side down, in nonstick skillet; cook on medium heat 3 minutes on each side until golden brown on both sides.

Bacon and Mushroom Risotto

I have made risotto once or twice.  This is a quick and easy recipe that I found in the Fall 2015 Kraft Food and Family.  Everything is better with bacon.  LOL

4 C. fat free reduced sodium chicken broth
1 C. water
4 slices bacon
1/2lb. mixed fresh mushrooms
1/2 C. finely chopped red onions
1 1/2 C. Arborio rice, uncooked
1/2 C. dry white wine
2 tbsp. butter
1 1/2 C. shredded Parmesan cheese
1/4 C. coarsely chopped Italian parsley

Bring broth and water just to a boil in a saucepan.  Keep warm on low heat.  Cook bacon in large saucepan until crisp.  Remove bacon from pan; drain on paper towels. Discard all but 2 tbsp. drippings.

Return 1 tbsp. drippings to pan. Add mushrooms and onions; cook on medium heat 4 minutes or until tender, stirring frequently.  Remove from pan and set aside.

Add remaining bacon drippings and rice to pan; cook and stir 1 minute.

Stir in 1 C. hot broth; bring just to simmer.  Cook 5 minutes or until most of the broth is absorbed, stirring occasionally.  Repeat, adding remaining broth, then wine, 1/2  cup at a time, until tice is tender...this will take about 30 minutes.

Remove saucepan from heat.  Add butter, stir until melted.  Crumble bacon.  Add half to rice mixture along with the cheese, parsley and mushroom mixture; stir.  Sprinkle with remaining bacon.

Berry Slaw

This is another recipe from Taste of Home's Salad and Sandwich book.  I can see this making an appearance at an upcoming party.  You could probably add raspberries as well.

1/4 C. cider vinegar
1/4 C. unsweetened Apple or cranberry juice
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
6 C. shredded cabbage
1 1/2 C. sliced fresh strawberries
1/2 C. dried cranberries

In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add cabbage.  Toss gently to coat.  Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.  Before serving, stir in strawberries and cranberries.

Spinach Salad with Flank Steak

I found this in Taste of Home's Salads and Sandwiches book.  It looks fantastic.  Flank steak is fairly expensive but it will be worth it if wee figure out we have a winner.

4 beef flank steaks, about 1lb. each
1 16 oz. bottle Italian dressing, divided
1 1/4 C. Uncooked wild rice
2 6oz packages fresh baby spinach
1/2 pound fresh mushrooms, sliced
1 pint grape tomatoes, halved
1 2.5oz. slivered almonds, toasted
1 large red onion, thinly sliced

Place steaks in a gallon size resealable plastic bag; add 3/4 C. salad dressing. Seal bag and turn to coat.  Refrigerate steak overnight.  Prepare rice according to package directions.  In a bowl, combine rice and 1/2 C. salad dressing.  Cover and refrigerate overnight .

Drain and discard marinade from steaks,  grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness.  Let stand for 10 minutes.  Thinly slice steaks against the grain; cool to room temperature.

To serve, arrange spinach on a large platter.  Top with rice, mushrooms, onion, tomatoes and steak.  Sprinkle with almonds; drizzle with remaining dressing.

Grilled Margherita Sandwiches

Well, it's that time of year, tomatoes are starting to come fast and furious from Mom's garden.  I think this will be yummy.

1/4 C. lower sodium marinara
8 slices whole grain bread
4oz. fresh mozzarella, thinly sliced
1 large tomato, cut into 8 thin slices
1/2 tsp. freshly ground black pepper
1/4 tsp. kosher salt
12 large basil leaves
Cooking spray
1 tbsp. olive oil, divded

Spread 1 tbsp. marinara over 1 side of each of 4 bread slices.  Top evenly with cheese and tomato.  Sprinkly tomatoes evenly with pepper and salt.  Top tomatoes with basil and remaining bread slices.  Lightly coat sandwiches with cooking spray.

Heat a large skillet over medium low heat.  Add 1 1/2 tsp. oil to pan; swirl to coat.  Add sandwiches to pan; cook 2 1/2 minutes or until browned.  Brush tops evenly with remaining oil.  Turn sandwiches over; cook 2 minutes or until browned.  Serve immediately.