| Duckie ® |
ArcaMax Recipes 06/23/2004
Potato Skins
Grilled Italian Sausage with Peppers
Pea Salad
Double Chocolate Cookies
We hope you enjoy this menu that serves 6 to 8.
_______________________________________
Appetizer
_______________________________________
Potato Skins
8 large baking potatoes
Olive oil
Salt and pepper
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
8 slices cooked crisp bacon, crumbled
1/3 cup scallions, chopped
Sour cream
Bake potatoes in the oven at 350 degrees for about
1 hour or until soft. Cut each potato in half and scoop
out pulp of the potato. Reserve the pulp to use in some
other recipe like mashed potatoes or baked potato soup.
Brush inside of each potato jacket with olive oil and
sprinkle with a small amount of salt and pepper. Return
to the oven for 10 - 15 minutes to brown inside of the
potato. Remove potatoes from the oven and spread the
mixture of cheeses, bacon and scallions around the
inside of each jacket. Place in the oven one final
time to melt cheeses. Serve with sour cream
The Skinny: Use low fat cheese, turkey bacon and light sour cream.
_______________________________________
Main Course
_______________________________________
Grilled Italian Sausage with Peppers
2 yellow peppers, seeded and sliced
2 red peppers, seeded and sliced
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
2 pounds Italian sausage links, cut lengthwise
Combine peppers, olive oil, garlic, parsley and salt and
pepper and toss. Grill peppers over medium-high heat for
5 to 8 minutes turning once. Remove from heat and reserve.
Grill sausages for 10 - 12 minutes or until no longer pink
in the center. Place peppers over the sausages and serve.
The Skinny: Use the lowest fat sausages you can find.
Pea Salad
16 oz. frozen peas
1/2 cup celery, chopped
1 small onion, chopped
1 8-oz. can water chestnuts, chopped
3 oz. real bacon bits
8 oz. sour cream
1/2 cup mayonnaise
1 package dry ranch dressing mix
Allow peas to thaw. Combine peas with remaining ingredients and
chill for several hours before serving.
The Skinny: Use light sour cream and mayo.
_______________________________________
Dessert
_______________________________________
Double Chocolate Cookies
1/4 cup butter
8 oz. semi-sweet chocolate squares (baking chocolate)
2 eggs
1 cup sugar
2 tsp. vanilla
2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
8 oz. chocolate chips
1 cup chopped walnuts or pecans
Melt butter and chocolate squares in a saucepan and set aside.
Combine eggs, sugar and vanilla; add melted chocolate and
butter. Stir in flour, baking powder and salt followed by
chocolate chips and nuts. Spoon onto a greased baking
sheet and bake for 12 - 15 minutes at 325 degrees.
The Skinny: Use your favorite sugar and egg substitutes.
_______________________________________
Grocery List
_______________________________________
8 large baking potatoes
1/3 cup olive oil
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
8 slices cooked crisp bacon, crumbled
1/3 cup scallions, chopped
2 pounds Italian sausage links, cut lengthwise
2 yellow peppers, seeded and sliced
2 red peppers, seeded and sliced
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
16 oz. frozen peas
1/2 cup celery, chopped
1 small onion, chopped
1 - 8 oz. can water chestnuts, chopped
3 oz. real bacon bits
12 oz. sour cream
1/2 cup mayonnaise
1 package dry ranch dressing mix
8 oz. semi-sweet chocolate squares
8 oz. chocolate chips
1 cup sugar
1/4 cup butter
2/3 cup flour
2 eggs
1/2 tsp. baking powder
2 tsp. vanilla
1 cup chopped walnuts or pecans
|
|
|
|
