My Menu Blog

For the Lemon-Ginger Vinaigrette…

1 tbs. raspberry vinegar or rice vinegar
2 tbs. fresh lemon juice
1 tbs. soy sauce
1 tsp. finely minced fresh ginger
4 tsp. maple syrup or honey
3 tbs. canola oil
1 tbs. toasted sesame oil

1. In a bowl, whisk together vinegar, lemon juice, soy sauce, ginger, maple syrup and canola and sesame oils.

For the slaw…

4 cups thinly sliced red cabbage (about ½ head)
1 red bell pepper, cored and cut into very long thin strips
1 large carrot, shredded or cut into matchsticks
1 cup snow peas, strings removed
2 tbs. sesame seeds, toasted

1. In a serving bowl, combine cabbage, bell pepper and carrots. Blanch snow peas in boiling water for 1 min. and then run them under cold water. Pat dry and slice each snow pea lengthwise into 3 thin strips and add to a bowl.
2. Mix a bit of dressing wit a spooful of the slaw and taste. The dressing should be pleasantly balanced between sweet and sour. If it isn’t, adjust accordingly. Just before serving, toss the slaw with vinaigrette and garnish with sesame seeds.

4 cups

¼ cup chopped onion
1 tbs. butter
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
3 cups cubed cooked turkey
1 large tart apple, cubed
1/3 cup raisins
1 tsp. lemon juice
¼ tsp. ground nutmeg
Pastry for single-crust pie (9 in.)

1. In a saucepan, saute onion in butter until tender.
2. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well.
3. Spoon into an ungreased 11×7x2-in. baking dish.
4. On a floured surface, roll pastry to fit tip of dish. Cut vents in pastry using a small apple cookie cutter.
5. Place over filling; flute edges.
6. Bake at 425° for 25-30 min. or until crust is golden brown and filling is bubbly.

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 8-ounce package cream cheese, room temperature
• 1 cup gorgonzola cheese, crumbled
• 1/3 cup sour cream
• ¼ cup fresh chives, chopped
• 2 Tablespoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper

1. Place the cream cheese, gorgonzola cheese, and sour cream into the food processor. Pulse until the mixture is combined.
2. Add the chives, lemon juice, salt and pepper. Pulse until all ingredients are completely mixed. Taste for additional seasoning.
3. Serve with grape clusters, sliced apples, pears, and toasted walnuts.

Preparation Time: 10 minutesYields: 2 cups