Fruit and Veggie Recipes

Cheesy Spinach and Artichoke Dip
Prep time: 10 min
Total time: 30 min

1 can (14 oz) artichoke hearts, drained, finely chopped
1 pkg. (10 oz) frozen chopped spinach, thawed, drained
½ cup grated Parmesan cheese
¼ cup canola or olive oil light mayonnaise
½ cup shredded Cabot 75% Reduced Fat Cheddar Cheese
½ tsp garlic powder

Preheat oven to 350. Mix all ingredients until well blended.

Spoon mixture into a 9 inch pie plate or quiche dish.

Bake 20 minutes or until heated through. Serve with assorted cut-up fresh vegetables and/or whole grain crackers.

Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hours.

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Mexican Chicken Salad
Serves 6 to 8

1 pound chicken breasts, steamed and shredded
1 large onion, chopped
2 cups kidney beans, drained

Combine the dressing and chill overnight if possible:
¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon sugar
1 tablespoon tomato paste
1 tablespoon chili powder
2 cloves garlic, mashed

When ready to serve, toss together in a salad bowl:
4 cups chopped iceberg and romaine lettuce mixture
½ cup scallions

Heap marinated chicken and beans on lettuce. Top with:
2 cups grated Cabot 50% or 75% Light Vermont Cheddar Cheese

Garnish with:
1 cup cherry tomatoes
1 large avocado, sliced
Guiltless Gourmet baked chips (approx. 25 chips), crushed

Toss together before serving.

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Roasted Vegetable Soup
Serves 4
Prep Time: 20 Minutes
Total Time: 30 Minutes

Preheat oven to 425° F.

In roasting pan, toss 6 beefsteak tomatoes, halved and cored; 2 leeks, white and pale-green parts cut into ½ inch pieces; 4 carrots, cut into ¼ inch pieces; 4 garlic cloves; and 2 tablespoons olive oil. Season with coarse salt and ground pepper. Roast in a single layer (tomatoes cut sides down) until tender, about 1 hour. Using tongs, peel off tomato skins.

In saucepan, bring vegetables, 2 cans (14.5 ounces each) reduced-sodium vegetable broth, and 1 cup water to a boil. Reduce heat and simmer 10 minutes.

In batches, puree in blender. Stir in ¼ cup chopped fresh basil.

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Balsamic Zucchini with Pine Nuts
Serves 6
Prep Time: 20 minutes
Total Time: 45 Minutes

Preheat broiler.

4 lbs. medium zucchini, cut diagonally into ¾ inch thick slices
¼ cup extra virgin olive oil
½ t. salt
½ t. coarsely ground pepper
¼ cup balsamic vinegar
½ oz. finely gated Parmesan-Reggiano cheese
1/3 cup toasted pine nuts (roast these in a 350° oven until browned, about 5 minutes)

Toss sliced zucchini with oil, salt and pepper in a large bowl. Arrange in one layer in two shallow baking pans (1 inch deep).

Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes.

Take pan from oven and drizzle 2 tablespoons balsamic vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of the vinegar is evaporated, about 2 minutes.
Sprinkle ¼ cup Parmesan cheese over broiled zucchini and put back under broiler until cheese is melted, about 1 minute more. Cook remaining zucchini in the same manner. Cool to room temperature and serve sprinkled with pine nuts.

Balsamic zucchini (without pine nuts) can be made 3 hours ahead and kept at room temperature or chilled and covered. Sprinkle with pine nuts just before serving.

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Cranberry Sauce
2 3/4 c. water
1-2 c. sugar or Stevia or Splenda depending on desired sweetness
2# package fresh cranberries (pick off stems)
3 sliced Red Delicious apples cut thin (core and seed)
2 thin sliced navel oranges
2-3 sticks of cinnamon
10-12 cloves

Put all ingredients into a large pot. Cook and mix very gently until the mixture comes to a boil. Then cook for 5 more minutes (lower the heat a little) without mixing. Take off heat and add the thinly sliced oranges. Let cool. Refrigerate and serve.

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Fruit Crisp
Serves 6
Prep Time: 10 Minutes
Total Time: 60 Minutes

Position a rack in the lower third of the oven. Preheat oven to 350° F. Have ready an unbuttered 8 x 8 inch baking dish, a 9 inch pie pan, or a 10 x 6 inch oblong glass baking dish.

Thaw any of the following frozen fruit or use fresh fruit:
Apples
Nectarines
Peaches
Mangoes
Blueberries

Blend 2 cups dry Uncle Sam’s Cereal (Giant or Whole Foods) until looks like bread crumbs.

Stir together with a fork in a small bowl:
1½ cup blended Uncle Sam’s Cereal
3 tablespoons Land O Lakes Soft Baking Butter, melted

Whisk together thoroughly in another bowl:
½ cup packed sugar or Stevia or Splenda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

Spread one-third of the crumb mixture evenly in the bottom of the baking dish. Distribute half of the fruit in the dish. Sprinkle with half of the sugar mixture and then with 1½ tablespoons fresh lemon juice.

Cover with another third of the crumb mixture, the remaining fruit, the remaining sugar mixture, and 1½ tablespoons fresh lemon juice

Cover with the remaining crumb mixture. Cover the dish with aluminum foil and bake until fruit is nearly tender when pierced with a skewer, about 30 - 40 minutes. Uncover the dish. Increase the oven temperature to 400° F and bake until the cobbler is browned, about 10 minutes. Serve warm in bowls. Add frozen yogurt if desired.

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