The Girl Who Ate Angie

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FAV RECIPES October 2, 2008

Filed under: — angiemo3 @ 11:13 pm

Veggie spread
| 2Pts.
Servings | 16

Sandwiches | Use on crackers or make sandwiches out of it.


2 cup(s) tomato(es)
1 medium cucumber(s)
1 cup(s) celery
1 large carrot(s)
1 medium onion(s)
1 medium bell pepper(s)
1 cup(s) reduced-calorie mayonnaise
1 tbsp lemon juice, canned or bottled
1 tsp table salt
1/2 tsp black pepper
01/2 cup(s) water
1 oz unsweetened gelatin


Chop each vegetable fine, using food processor. Put them in a strainer and drain them well. Soften gelatin in 1/4 cup of cold water. Bring the other 1/4 cup of water to a boil. Add salt, lemon juice, and veggies to bowl. Mix the softened gelatin and the boiling water together until dissolved. Add gelatin to veggies. Let cool about 10 min. Fold in 1 cup light mayo. Put in canning jars or air tight container to congeal. Lasts in fridge for 3 weeks.

Honey Glazed Salmon

4 salmon fillets

1/8 Cup honey

2 cloves fresh garlic chopped

2 Tbls soy sauce

1 Tbls lemon juice

salt and pepper

Mix all ingredients in large Ziploc bag (salt and pepper to taste) let marinate 1 1/2.  place salmon on pan or baking dish, pour marinade over salmon. Broil fish about 4-5 inches from the heat for approximately 10 minutes per inch of thickness. Thinner steaks take between 5-7 minutes. When salmon is golden brown on top, remove and eat!

Taco soup

1 pound lean ground beef
1 onion (diced)
1 can (11 to 15 ounces) whole kernel corn, drained
1 10 oz can Rotel tomatoes
1 envelope taco seasoning
1 (28 oz) can tomatoes

1 can black beans (drained and rinsed)

1 can  chili beans (drained and rinsed)

1 can kidney beans (drained and rinsed)

1 envelope (dry mix) Hidden Valley Ranch Dressing


Brown the ground beef and diced onion; drain and rinse meat well.  Drain and rinse all beans well. Add beans and remaining ingredients and stir. Simmer on stove on LOW until heated through.


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