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True Lemon™ Herb Salmon
Ingredients:
¼ cup balsamic vinegar
¼ cup olive oil
4 packs of True Lemon™
1 clove garlic minced
1/8 teaspoon rosemary
½ teaspoon thyme
1 tablespoon chives
1 teaspoon salt
1 teaspoon pepper
4 medium salmon steaks cut ¼ inch thick
Directions:
In large bowl combine all ingredients except salmon steaks; mix well. Add fish to bowl; spoon marinade over fish until well coated. Cover; refrigerate for at least 2 hours, turning fish over after 1 hour. Place fish on broiler pan. Broil 4 to 6 inches from heat for 10 to 15 minutes or until fish flakes easily with fork.
True Lemon™ Garlic Green Beans
Ingredients:
1 lb. green beans (trim ends)
3 tablespoon melted butter
3 tablespoon minced garlic
5 Packets True Lemon™
½ teaspoon salt
¼ teaspoon pepper
Directions:
Cook green beans in large pot of salted water until tender. Drain well. Mix butter, salt, garlic, pepper and True Lemon™. Pour butter mixture over green beans. Toss well. Serve immediately.
Brother Kane's Gourmet Peanut Butter Toffee Bars
Ingredients:
2/3 cup butter
4 cups oatmeal
1 cup brown sugar
3 tsp vanilla
1/2 tsp salt
1/2 cup white Karo syrup
1-1 ½ cups Brother Kane's Gourmet Butter Toffee Peanuts
Directions:
Melt butter and pour over all items except Brother Kane's Gourmet Butter Toffee Peanuts. Mix. Spread Brother Kane's Gourmet Butter Toffee Peanuts evenly on bottom of a well greased 9 x 13 inch pan. Pour mixture over the top of the Gourmet Butter Toffee Peanuts. Bake at 400 degrees for 10 minutes.
FROSTING:
2/3 cup peanut butter
1 (6 oz.) pkg. semi-sweet chocolate chips
Melt together and spread over bars. Cool and cut into squares.
Tuna & White Bean Salad
Ingredients:
1 can tuna, drained
1-15 oz can white navy beans or garbanzo beans, drained and rinsed
4 stalks celery, chopped
1/4 cup red onion, minced (optional)
2 tablespoon olive oil
1 packet True Lime
salt and pepper to taste
Directions:
In a medium-sized bowl, mix together tuna, beans, celery and red onion. Add olive oil and True Lime to tuna mixture and combine thoroughly. Add salt and pepper to taste and enjoy!
Yield: 2 Servings
Chocolate-Marshmallow Tarts
Ingredients:
1 container (8 oz ) whipped cream cheese
1/2 cup vanilla nonfat yogurt with low-calorie sweetener
3 envelopes (1 oz each) Swiss Miss® Milk Chocolate with Marshmallows Hot Cocoa Mix
1 pkg (4 oz ) mini graham cracker pie crusts (4 oz pkg = 6 crusts)
Whipped Cream
Fresh Raspberries, optional
Directions:
1. Combine cream cheese, yogurt and cocoa mix in medium bowl; blend until smooth.
2. Portion equal amounts of cream cheese mixture into 6 mini crusts. Cover; chill for at least 2 hours.
3. Top each tart with Whipped Cream just before serving. Garnish with raspberries, if desired.
Time: Hands On: 10 minutes Total Time: 2 hours 10 minutes
Yield: Makes 6 servings (1 tart each)
True Orange Garden Salsa
Ingredients:
4 large tomatoes, diced
1 cup chopped onion
4 garlic cloves, minced
1 large green pepper, seeded and diced
1 large red pepper, seeded and diced
1 large yellow pepper, seeded and diced
½ cup of celery finely chopped
½ cup chopped fresh basil
¼ cup chopped fresh parsley
1 tablespoon oregano
1 teaspoon hot pepper sauce
1 tablespoon sugar
1 teaspoon ground black pepper
10 True Orange Packets
¼ cup water
Directions:
Mix all ingredients in large bowl. Refrigerate for at least 2 hours to allow flavors to blend.
Yield: Makes about 1 quart or 16 ¼ cup servings.
Quick Chicken and Dumplings
Ingredients:
4 envelopes Lipton Cream of Chicken Cup-A-Soup
2 large chicken breasts,(4.5 oz. each), cooked and chunked
16oz. fresh or frozen mixed vegetables
2 cups Bisquick in a large zip lock baggie
⅔ cup milk
Directions:
Mix the soup, chicken meat and vegetables in a relatively deep pot with 3 to 4 cups water. Place on stove. Heat to boiling then simmer, stirring occasionally.
While soup is heating, add milk to Bisquick mix and knead in zip lock baggie. When soup is hot, tear off a corner of the bag and squeeze out mounds of Bisquick into the pot. Cover and cook for about 10 minutes over low heat.
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