My Menu Blog

1 cup dried cherries, chopped
½ cup crumbled bleu cheese (about 2 oz.)
½ cup chopped walnuts
1 cup sour cream
¼ cup mayo
Vegetables, for dipping

1. In medium bowl, combing cherries, blue cheese, and walnuts.
2. Stir in sour cream and mayo; mix well.
3. Chill about 1 hr. to blend flavors.
4. Serve with veggies such as celery, carrots, cauliflower, broccoli, green or red bell peppers.

¾ cup each chopped onion, celery and sweet red pepper
2 galrlic cloves, minced
2 tbs. Butter
2 cups chopped fresh spinach
½ cup egg subsitute
2 cups seasoned stuffing croutons, lightly crushed
6 bonelyess skinless chicken breast halves (6oz. Each)
2 tbs. Cornstarch
1 cup chicken broth
1 tsp. Lemon juice
½ tsp. browning sauce, optional
2 cups sliced fresh mushrooms
¼ tsp. Salt-free lemon-pepper seasoning, optional

1. Saute onion, celery, red pepper, and garlic in butter until tender.
2. Add spinach, stir until wilted.
3. Cool.
4. Add egg substitute and croutons. Mix well.
5. Flatten chicken to ¼ in. thickness.
6. Top each piece with spinach mix.
7. Roll-up and secure with toothpicks
8. Place in greased baking dish
9. Cover and bake 350° for 40-45 min.
10. In small bowl, combine cornstarch, broth, lemon juice and browning sauce until smooth.
11. Saute mushrooms until tender, gradually stir in broth mixture, bring to a boil, cook and stir for 1-2 min. or until thickened.
12. Serve roll-ups with mushroom sauce.

1 tbs. cornstarch
¾ cup orange juice
¼ cup honey
3 tbs. red. sodium soy sauce
¼ tsp. ground ginger
2 cups sliced celery
1-½ cups sliced carrots
4 tsp. olive oil
1 lb. boneless skinless chicken breasts, cut into ½ strips.
¼ cup coarsely chopped peanuts
Whole grain brown rice.

1. Prepare rice.

2. In a small bowl, combine the first five ingredients until smooth. Set aside.

3. In a wok or skillet, stir-fry celery and carrots in 2 tsp. oil until crisp tender. Remove and keep warm.

4. Stir fry chicken until no longer pink.

5. Return veggies to pan, stir in OJ mixture and add to the pan. Bring to a boil.

6. Cook and stir 2 min. until thickened. Sprinkle with nuts. Serve over rice.

¾ cup each chopped onion, celery, & sweet red pepper
2 garlic cloves
2 tbs. butter divided
2 cups chopped fresh spinach
½ cup egg subsitute
2 cups seasoned stuffing croutons, lightly crushed
6 boneless skinless chicken breast halves
2 tbs. cornstarch
1 cup chicken broth
1 tsp. lemon juice
½ tsp. browning sauce, optional
2 cups sliced fresh mushrooms
¼ tsp. salt-free, lemon-pepper seasoning, optional

1. Saute onion, celery, red pepper & garlic in 1 tbs. butter until tender.

2. Add spinach, cook and stir until spinach is wilted. Cool.

3. Add egg substitute and croutons. Mix well.

4. Flatten chicken to ¼ in. thickness.

5. Top each piece with spinach stuffing.

6. Roll up and secure with toothpicks.

7. Place in 13-in. x 9-in. x 2-in. coated baking dish.

8. Cover and bake at 350º for 40-45 min.

9. In small bowl, combine cornstarch, broth, lemon juice and browning sauce until smooth.

10. Saute mushrooms in remaining butter, until tender.

11. Gradually stir in broth mixture, bring to a boil, cook and stir 1-2 min. or until thickened.

12. Serve roll-ups with sauce.