Fickle 93.3 :: We Play Everything! :: Mealtime with Marti

I'm Marti from mornings on Fickle 93.3 and I love food! I love to cook it, I love to eat it, and I love to share recipes with everyone I know. Keep checking here for some of my favorite foodie discoveries. And email me your faves at marti@fickle933.com.

Here's a few Easter dinner recipes. Love these potato ones. And the egg shaped Krispy Treats!

1 (10.75 ounce) can Cream of Celery Soup
1/2 cup milk
1 dash ground black pepper
4 medium potatoes, thinly sliced
1 small onion, thinly sliced
1 tablespoon butter, cut into small pieces
paprika

Directions
Stir the soup, milk and black pepper in a small bowl. Layer half the potatoes,
onion and soup mixture in a 1 1/2-quart casserole. Repeat the layers. Dot the
top with the butter. Sprinkle with the paprika. Cover the baking dish.
Bake at 400 degrees F for 1 hour. Uncover the dish and bake for 15 minutes or
until the potatoes are tender.

Vegetable cooking spray
4 medium potatoes, halved and thinly sliced
1/2 cup chopped onion
1 (10.5 ounce) can Chicken Gravy
Paprika
1 cup shredded Cheddar cheese

Directions
Spray 2-quart shallow baking dish with vegetable cooking spray.
Layer half of potatoes in prepared dish. Top with onion and remaining potatoes.
Pour gravy over all. Sprinkle with paprika. Cover.
Bake at 350 degrees F for 1 hour. Uncover. Sprinkle with cheese. Bake 15 minutes
or until potatoes are done.

3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups RICE KRISPIES® cereal
1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
5 teaspoons shortening
Multi-colored sprinkles

Directions
In large saucepan melt butter over low heat. Add marshmallows and stir until
completely melted. Remove from heat.
Add RICE KRISPIES® cereal. Stir until well coated.
Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture
into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch
egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking
spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.)
Cool.
In small saucepan combine chocolate morsels and shortening. Cook over low heat
until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate.
Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate
until chocolate is firm. Individually wrap in plastic wrap. Best if served the
same day.

1 (8 pound) boneless ham
2 cups packed brown sugar
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 cup grape juice
1 (20 ounce) can sliced pineapple, drained with juice reserved

Directions
Preheat the oven to 325 degrees F (165 degrees C).
Use a knife to score a diagonal pattern onto the ham with the lines about 1 inch
apart. Place the ham in a large roasting pan and pat brown sugar over the entire
surface. Some will fall into the pan, that's okay.
Bake the ham in the preheated oven until the sugar is melting off of it, about
30 minutes. Remove the ham from the oven and pour the cola, grape juice and
juice from the pineapple into the pan. Baste the ham with the mixture and return
it to the oven.
Continue to bake in the preheated oven, basting every 20 minutes, for about 2
hours. Cut the pineapple rings in half. Remove the ham from the oven and float
the pineapple rings in the drippings. Allow the ham to rest for about 10
minutes, then slice and serve with the pineapple and sauce.

4 large baking potatoes, peeled and quartered
1/2 teaspoon dried rosemary
1/2 cup lamb roast drippings, cooled to room temperature
salt to taste

Directions
Preheat the oven to 425 degrees F (220 degrees C). Place the potatoes in a large
pan and fill with enough water to cover. Bring to a boil and cook for about 10
minutes, just cooking partially.
Place the potatoes into a large lidded tub and pour in the lamb drippings.
Season with rosemary and salt. Close the lid and shake to coat the potatoes.
Pour them out onto a baking sheet.
Bake for 45 minutes in the preheated oven, or until dark brown and crispy.

1/2 cup orange juice
1 cup white wine
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
ground black pepper to taste
1 (6 pound) bone-in leg of lamb, trimmed salt and black pepper

Directions
Place orange juice, white wine, olive oil, garlic, fresh thyme and rosemary, and
pepper into a blender; mix. Pour into a large, resealable plastic bag, and add
the lamb. Coat meat with the marinade, squeeze out excess air, and seal the bag.
Marinate in the refrigerator for 8 hours or overnight.
Remove the lamb from the refrigerator at least 30 minutes before roasting. Pat
dry with a paper towel. Generously salt and pepper both sides of the meat.
Preheat an oven to 425 degrees F (220 degrees C). Arrange two racks in the oven
- a middle rack to hold the lamb, and a lower rack to hold a roasting pan to
catch the drippings. Place the empty roasting pan in the oven while the oven is
preheating.
Arrange meat directly on middle rack, fattiest side up so while the lamb cooks
the fat will melt into the meat. Position roasting pan underneath meat to catch
the drippings. Roast for 30 minutes, and then reduce heat to 300 degrees F (150
degrees C). Roast until an instant-read thermometer inserted into the center
reads between 130 to 135 degrees F (54 to 57 degrees C), about 10 to 12 minutes
per pound. Remove from oven, cover loosely with foil, and allow to rest for 10
to 15 minutes.

2 medium zucchini, stems removed, cut in half length-wise

2 tablespoons olive tapenade

1/2 cup toasted pine nuts, chopped and divided

1 cup grated mozzarella, divided

2 tablespoons minced parsley

Preheat oven to 400° F. In a medium bowl, mix tapenade, half of the pine nuts, half of the mozzarella, and 1 tablespoon of the parsley. Place zucchini face side up on. Cover each half of zucchini with a then layer of the tapenade mixture and top with the remaining cheese.

Bake 15 to 20 minutes until cheese is bubbly and starts to brown. Allow zucchini boats to cool a few minutes, then slice into 2two-inch chunks and sprinkle with remaining pine nuts and parsley. Serve warm or at room temperature

SKINNY AMBROSIA

Serves 6

3/4 cup (6 oz) reduced-fat Greek yogurt
2 tablespoons powdered sugar
1⁄2 teaspoon almond extract
2 cups cubed fresh pineapple
2 large navel oranges, peeled and sectioned
2 cups green, red or black seedless grapes, cut in half
1 large banana, sliced
1/2 cup flaked, unsweetened coconut
1/4 cup chopped toasted almonds
1⁄4 cup chopped dried mango

In a large serving bowl, whisk yogurt, sugar, and almond extract until smooth. Fold in the pineapple, orange sections, grapes, banana, coconut flakes, almonds, and mango. Chilled covered one hour before serving. Only 194 calories & 4 grams of fat in 1 cup

Some great seafood/fish recipes for Fridays during Lent! GRILLED SALMON WITH LEMON/HAZELNUT SAUCE Ingredients

2. Place hazelnuts on a baking sheet and place into preheated oven. Bake until the skins loosen and the nuts turn a light golden-brown, 20 to 30 minutes. Remove from oven and allow to cool until you can handle them. Remove the skins by placing the hazelnuts into a kitchen towel, folding it over, and rubbing until the skins come off. Discard the loosened skins, and chop the nuts into very small pieces by hand.

3. Whisk together lemon juice, hazelnut liqueur, sherry, and salt together in a bowl until the salt has dissolved. Whisk in pepper, 2 tablespoons lemon zest, and shallots; slowly pour in canola oil while whisking vigorously until completely incorporated. Pour into a resealable plastic bag or glass bowl; toss fish with marinade, then refrigerate 8 to 24 hours.

5. Remove the salmon from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill 6 to 8 minutes per side, or until the fish is just opaque. Garnish with hazelnuts and lemon zest to serve.CRUNCHY OVEN BAKED TILAPIA Ingredients

2. Sift or stir flour, salt, and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.

3. To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.

4. Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until fish flakes easily with a forkBAKED SCALLOPS Ingredients

2. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.

3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.

4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.SESAME SHRIMP Ingredients

Here's the recipe for my Welfare Tuna Sandwich that my mom used to make for us on Friday's during Lent. I caught alot of flack on Facebook about how much I love it. Peeps got grossed out. I say don't knock it til ya try it! Then you can get grossed out if ya want...

1 can tuna fish (I use Bumble Bee fancy white albacore)
2 TBL Mayo (I use Hellman's low fat) or amount to your liking
Chopped onions (optional)
Chpped celery (optional)
2 slices of bread (any kind you want)
Butter
Cream of mushroom soup
Cookie sheet
Preheat over to 350

Mix tuna and mayo together. Make a tuna fish sandwich & go ahead & double decker if you want. Butter the top, bottom & sides of bread. Place on cookie sheet and bake at 350 degrees until golden brown. While sandwich is baking, heat up cream of mushroom soup, but only use a quarter can of milk. Or amount to
thickness you like. It needs to be thick. after sandwich is baked, place on plate & drizzle some soup over it.

2 pounds stew beef, cut into bite size chunks
1/3 cup cooking oil
1 bottle of dark irish beer or ale
1 pound baby carrots
1 pound pearl onions
5 cups baby potatoes (Halved)
2 cups beef stock
4 garlic cloves (minced)
1 Tablespoon parsley
Salt & fresh ground black pepper to taste
1 tablespoon corn starch
1/3 cup water

In dutch oven, heat oil & brown beef over medium heat. Add beer, vegetables and stock. Cover and simmer 30 to 45 minutes. Add garlic, parsley & S&P to taste. Cover and continue to simmer over medium heat for 1 hour. Combine cornstarch & water & blend well. Stir into stew and simmer uncovered for 30 minutes. (can be served now, but cooking longer improves flavor--can be refrigerated for 3 days--do not freeze)

Here's a complete section of GREAT romantic recipes, from breakfast to dinner! Some require time, but others are super easy! These are nice for any special occasion!

If you don't like salmon, Canadian Bacon will do, of course. Rye bread adds a nice flavor!

1/4 cup and 2 tablespoons plain low-fat yogurt
1 teaspoon lemon juice
1-1/2 egg yolks
1/4 teaspoon prepared Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon white sugar
1/2 pinch ground black pepper
1/2 dash hot pepper sauce
4 eggs
4 slices rye bread
1/4 pound smoked salmon, cut into thin slices
1-1/2 teaspoons chopped fresh parsley, for garnish
1/2 teaspoon capers, for garnish

To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly
To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

4 eggs, lightly beaten
1/2 cup diced cooked ham
1/4 cup crumbled feta cheese
1 tablespoon dried basil
salt and pepper to taste
1 1/2 teaspoons butter
Place a skillet over medium heat. Place the lightly beaten eggs in a bowl; stir in the ham, feta cheese, basil, salt, and pepper.
Melt the butter in the skillet. Pour in the egg mixture; cook and stir eggs until firmed and no longer runny, about 5 minutes

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes

1 banana, frozen
6 strawberries, frozen
1 1/4 cup water
1 tbsp. skim milk powder

SATINY RASPBERRY CHEESECAKE DIP
1/3 cup sour cream
8 ounces raspberry cream cheese spread
3 Tablespoons powdered sugar
1 Tablespoon raspberry flavored liqueur

Combine sour cream, cream cheese, sugar and liqueur in a small bowl and mix well. Cover and refrigerate until serving time. Serve with pieces of fresh fruit, cubed angel food cake or vanilla wafer cookies.

2 oz vodka
1 1/2 oz creme de cacao, white
Hershey Hug or Kiss for garnish
powdered cocoa for rimming
Pour the ingredients into a shaker with ice cubes.
Shake vigorously.
Strain into a chilled cocktail glass rimmed with cocoa

2 oz Herradura Tequila Silver
1 oz white creme de cacao
1 oz double cream
1/2 oz Chambord
white chocolate flakes for rimming
fresh raspberries for garnish
In a cocktail shaker with ice, add Herradura tequila, white crème de cacao, double cream and Chambord
Shake for 15 seconds.
Pour into a chilled cocktail glass rimmed with white chocolate, add a spear of fresh raspberries, and serve

2 tablespoons olive oil
1/2 cup chopped onion
1 tart apple, cored, coarsely chopped
1 teaspoon dried leaf thyme, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup apple cider, divided
4 ounces Brie cheese, without rind, cut in small chunks
4 medium chicken breast halves, bone-in, with skin (2 lbs)

Heat oil in nonstick skillet over medium heat. Add onion; cook until quite tender, about 7 to 8 minutes. Add chopped apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 4 to 6 minutes. Remove from heat and let cool slightly, Stir in Brie. Divide stuffing into 4 equal portions. Heat oven to 400°.
Run fingers under breast skin to separate from meat. Put 1/4 of the stuffing under the skin of each chicken breast; press gently to distribute filling evenly under skin. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish. Bake at 400° until chicken is tender and juices run clear when pierced with a fork, about 35 to 45 minutes. The chicken should read about 180° on an instant-read meat thermometer. Remove chicken to serving dish and keep warm.
Prepare sauce: Skim fat from baking dish and spoon drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; simmer briskly to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken. Serves 4

1 pork tenderloin, cleaned and trimmed
3 slices of bacon
1 tablespoon of garlic powder
1 teaspoon of Lawry's Seasoned Salt
1 teaspoon dried crumbled leaf basil
1/2 teaspoon dried crumbled leaf oregano
1 teaspoon black pepper
olive oil

Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks.Take your olive oil and coat well. Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 10 minutes before slicing. Serves 2 to 4

TILAPIA WITH GARLIC BUTTER
2 tablespoons butter
2 cloves garlic, finely minced
dash pepper
dash salt
pinch dried dill or parsley
dash paprika
4 tilapia fillets

In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork. Serves 2

SHRIMP WITH PASTA
1/4 lb angel hair pasta
2 TB butter
2 TB olive oil
2 garlic cloves, minced
10 med shrimp - cleaned
pinch salt
pinch pepper
1 1/2 TB parsley
1/8 cup Parmesan cheese

Cook spaghetti per package directions. Meanwhile, heat butter and olive oil over medium heat. Add garlic, cook until golden. Discard garlic. In garlic oil, add shrimp, salt, pepper, 1 TB parsley. Cook over medium heat until shrimp turn pink. Remove saucepan from heat. Toss with drained spaghetti, Parmesan and remaining parsley. Serve immediately with garlic cheese bread. Serves 2

4 large baking potatoes, such as russets
1 package (3oz) cream cheese, softened
1 teaspoon minced fresh or frozen chives
3 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons sour cream
1 egg
1/2 teaspoon salt
dash pepper
paprika, optional
additional grated Parmesan cheese, for garnish

Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times. Bake in 400° oven for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl. Add remaining ingredients, except egg, and beat well. Add egg and beat until smooth. Fill potato shells; sprinkle with additional cheese and paprika, if desired. Bake at 375° until puffed and lightly browned. Serves 4

3 medium zucchini, unpeeled
2 tablespoons butter
6 to 8 ounces chopped fresh mushrooms
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon oregano
1 cup shredded Monterey Jack cheese
2 tablespoons sour cream
1/4 cup grated Parmesan cheese

Cook zucchini in boiling salted water, covered, for about 10 minutes. Drain and cut in half lengthwise. Scoop out centers, leaving a 1/4-inch thick shell, then chop centers. In a large skillet over medium low heat, melt butter; add mushrooms and sauté until tender. Stir in flour, salt, and oregano. Remove from heat; stir in monterey Jack cheese, sour cream, and chopped zucchini. Fill zucchini shells, using about 1/4 cup of the filling for each shell. Sprinkle stuffed zucchini with Parmesan cheese. Broil until hot and bubbly, about 4 minutes. Serve 2 as a vegetable main dish or 1 as a side dish.
Stuffed zucchini recipe serves 3 to 6.

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving

1 stick of butter
3/4 cup packed light brown sugar
1 can sweetened condensed milk
2 cups of flour
1 tsp vanilla
1/2 cup mini chocolate chips
1 bag of chocolate chips for melting
1/2 cup walnuts (this is the real recipe, but I have NEVER used walnuts)

Soften butter in Microwave. Add brown sugar, and mix until fluffy. Add vanilla, flour, milk, and mix well. Stir in chocolate chips.
Mixture will not be very solid, so I've just gotten into the habit of making the dough (the night before dipping them) and refrigerating it.

In a microwave safe bowl, melt package of chocolate chips according to melting instructions on bag. I usually melt the whole bag to save time. I have used a melon baller to get the right size, but you can also just use a teaspoon, scoop out a little dough to form a ball, and dip them in the melted chocolate. Put on wax paper to set up.
They don't need a huge amount of time to set up, so you can do them earlier in the same day to take them somewhere or serve in the evening.
I have found Ghirrardeli chocolate melts the best for chocolate but Nestle white chocolate chips melt best if you use white chocolate for dipping.
I also have used almond flour in place of white flour, and they are unbelievable!
Hope you like them! Each recipe makes about 30-36 truffles, depending on how big you make them.

1 large white or yellow onion minced
4 stalks of celery chopped
1 bell pepper (green, yellow or red)
4 cloves garlic minced
1 packet chili-o mix
1 bottle salsa (chunky any brand)
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon cilantro
1/4 teaspoon cayenne pepper
1 pound lean ground beef ( can use ground turkey)
5 links mild Italian sausage pulled out of casing (can use turkey sausage)
1 can red kidney beans
1 can cannellini (white kidney beans)
1 bag frozen corn
1 can crushed tomatoes
1 small can tomato paste
sour cream
grated cheese
loaf of French bread or any kind you like.
2 tablespoons olive oil (3 turns around Dutch oven)

In large pot or Dutch oven pour in oil, add onions, celery garlic and peppers. Cook 3-5 minutes until vegetables are translucent. Add ground beef and sausage cook until brown. Add 1 package of chili-o mix with the rest of seasonings. Add crushed tomatoes and tomato paste with 18-24 ounces of water. Cook for 1 hour on low heat- before serving add beans and corn. Serve with sour cream, grated cheese (what ever kind you like). ENJOY

1 1/2 cup(s) grape tomatoes
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) thyme leaves
Kosher salt and freshly ground pepper
3/4 pound(s) linguine
1 cup(s) heavy cream
3/4 pound large shrimp, shelled, deveined and halved lengthwise (cooked chicken chunks can be substituted)
2 teaspoon(s) fresh lemon juice
1 teaspoon(s) finely grated lemon zest
1 tablespoon(s) coarsely chopped flat-leaf parsley
Directions

Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.

3 Bartlett pears
3 T sugar
1/4 c butter
4 oz prosciutto
olive oil
butter lettuce
Balsamic glaze (you can buy or make. To make, boil balsamic vinegar until it is thick and syrupy.)
crumbled blue cheese (if you use anything other than Maytag or Point Reyes blue or a similar quality you are a heathen and shouldn't be allowed to cook.)

Peel, core, and cut pears into medium thick slices. Toss them with the sugar. (If you want to slice them ahead of time, drop them into a bowl of water with some lemon juice in it.) Heat a saute pan and melt the butter. Add the pears and cook on one side until they have nicely caramelized. Turn them over and cook the other side, adding more butter if necessary to prevent the sugar from burning. Remove the pears to a plate and let cool slightly. Wrap each slice with prosciutto. Toss lettuce with olive oil to coat and arrange lettuce on individual serving plates. Arrange 4-5 pear slices on top of the lettuce and sprinkle with blue cheese. Drizzle with balsamic glaze and start drooling, cause it is REALLY good.

1 baguette, sliced
3 cups Shredded lettuce
1 lb bacon (or 2 jars Hormell Real Bacon Bits—more depending on how much bacon you want)
Mayonnaise
Grape tomatoes

Fry bacon & crumble it. Put in bowl and add mayo. Stir (I chill it overnight so the flavor sets) Next day add lettuce. Adjust amounts to your liking—you may want more/less bacon, mayo or lettuce. Toast baguette slices & put mixture on. Top with grape tomato (I cut them in half)

12-16 oz. cubed deli corned beef (Ask Weggies deli peeps to cut 2 slabs of 1/2" thick corned beef)
1 can nacho cheese or cheddar cheese soup
1 can cream of mushroom soup
3 cups milk
1 can sauerkraut, drained

Toss everything in the crockpot and simmer on low for 4-5 hours. Much longer than that will scald the milk and make it curdle! When ready to eat, add 1 cup shredded cheddar cheese into the soup, stir until melted. If you're into rye bread, a couple or three pieces of rye bread, cut into cubes and baked in the oven until crisp is excellent to go with it (rye croutons). We actually used 2% milk, and lowfat cheese so this can be a good, hearty meal without being loaded with fat.

ROASTED BRUSSEL SPROUTS (I hated these when I was a kid but eat them this way like candy!)

1 lb Brussel Sprouts, trimmed and cut into quarters
2 Tablespoons Olive Oil
1 Tablespoon Balsamic vinegar (I use 1 and a half)
1 1/2 Tablespoons Parmesan cheese (preferably fresh grated--I use Asiago)
1 Tablespoon Pine nuts (I use walnuts)
S & P to taste (I use coarse sea salt and fresh ground pepper)

Preheat oven to 450. Put trimmed & quartered sprouts in a mixing bowl. Toss with olive oil, balsamic, S&P & nuts. Roast for 20 minutes, or until golden brown, turning occasionally (you can cover with foil if you want--I don't) Put back in mixing bowl & toss with cheese.

2 cuts cubed cut chicken
16 ounce light cream cheese
1/2 cup low fat Blue Cheese salad dressing
8 ounce Frank's Red Hot
1 1/4 cup light shredded cheddar cheese
Celery sticks

Preheat oven to 400. Microwave cream cheese & hot sauce covered for 3 minutes. Mix with mixer. Blend in chicken, 1 cup shredded cheddar and blue cheese. Pour into baking dish & bake for 25 minutes. Sprinkle with remaining cheddar and bake for another 5 minutes. Serve with chips and celery sticks on the side.

8 ounces cream cheese
3/4 cup brown sugar
1/2 cup sour cream
1/3 cup Kahlua (or to taste--I use about 1/2 a cup and use French Vanilla Kahlua occasionally)
8 ounce Cool Whip

Whip cream cheese using a mixer. Add brown sugar, sour cream and Kahlua & mix well. Fold in Cool Whip and chill.

1 pound ground beef
1 onion chopped
1 green pepper chopped
2 cans red beans, drained
4 chopped tomatoes (can canned)
1 can (6 ounces) tomato paste (I usually use 2 cans)
1/4 cup water
3 teaspoons chili powder (I use 4 or 5, depending on spicy I want)
2 teaspoons garlic salt (I use 3, 4 garlic powder)
3 crushed garlic cloves (I love garlic so I use 4 cloves)

Spray a dutch oven with vegetable spray. Brown meat over medium heat, breaking it up & turning it. Drain off any fat & add all remaining ingredients--mix well. Add more spices to taste. Simmer for 30-40 minutes. Serves 4. 250 calories each

Mealtime with MartiHere's where you can read some of Marti's most favorite recipes. Share your faves so she can post them for others to try!

Mealtime with Marti
Here's where you can read some of Marti's most favorite recipes. Share your faves so she can post them for others to try!