Dandy Celery and Raisin Tzatziki Dip Serves 4–5
4 - 20 cm (8-in.) Dandy fresh
cut celery sticks, diced
into 6 mm (¼-in.) cubes
125 mL (½ cup) red raisins
1 clove garlic, minced
1 lemon (juiced and zested)
125 mL (½ cup) sour cream
250 mL ( 1 cup) plain Greek yogurt
10 mL ( 2 tsp) curry powder
15 mL ( 1 tbsp) tahini (sesame) paste
pita bread
salt and pepper to taste
1. Combine all ingredients in a medium-sized
mixing bowl and stir. 2. Refrigerate and serve
with warm pita triangles.
Sweet-heat Grilled Cheese
and Chicken
Serves 2
Sweet-heat apricot-Dijon spread:
40 mL ( 1⅔ tbsp) Miracle Whip
40 mL ( 1⅔ tbsp) apricot jam
40 mL ( 1⅔ tbsp) Dijon mustard
5 mL ( 1 tsp) canned chipotle peppers
in adobo sauce, finely chopped
5 mL ( 1 tsp) cracked black pepper
Sandwiches:
4 slices multi-grain bread
4 Cracker Barrel Medium Cheddar slices
140 g ( 5 oz.) roasted boneless skinless
chicken breast, thinly sliced
170 mL (⅔ cup) baby spinach leaves, tightly packed
Sweet-heat apricot-Dijon spread: Mix all ingredients
until well blended. Refrigerate until ready to use.
For each serving: 1. Spread 2 bread slices
evenly with 30 mL ( 2 tbsp) sweet-heat apricot-Dijon
spread. Top 1 bread slice with 1 cheese slice,
70 g ( 2½ oz.) chicken, 75 mL (⅓ cup) spinach and
second cheese slice. Cover with remaining bread
slice. 2. Heat flat-top griddle to 175°C (350°F); spray
with cooking spray. Add sandwich; cover with
dome lid. Grill 2 minutes on each side or until
cheese is melted and sandwich is golden brown
on both sides. Cut diagonally in half.
Egg White and Red Pepper
Rolled Omelette
Serves 1
170 mL (⅔ cup)
Naturegg Simply
Egg Whites,
well shaken
freshly ground
black pepper
30 mL ( 2 tbsp) finely
chopped roasted
red pepper
125 mL (½ cup) lightly packed baby spinach leaves
60 mL (¼ cup) shredded part-skim
mozzarella cheese
1 slice lean, deli sliced oven-roasted turkey
1. Lightly coat a medium skillet with non-stick
cooking spray and set over medium heat until
hot, but not smoking. Pour egg whites into skillet
and season with ground pepper to taste. Sprinkle
roasted red pepper, spinach and cheese over the
omelette; arrange the turkey slice on one side. Cook
covered for 1 minute or until mostly set.
2. Use a heat-proof, rubber spatula to loosen the
edges of the omelette from the pan. Tilt the pan at
a 45-degree angle and use the spatula to roll the
omelette like a pinwheel. Remove from heat and let
stand covered for 1 minute.
Mexican Chopped
Chicken Salad
Serves 6
1. 5 L ( 6 cups) shredded lettuce
1 bag (240 g) tortilla chips,
crushed
500 mL ( 2 cups) cubed,
cooked chicken
375 to 500 mL ( 1½ to 2 cups)
canned kidney beans,
rinsed and drained
125 mL (½ cup) Hidden Valley
Original Ranch dressing
125 mL (½ cup) shredded cheddar cheese
tomatoes and olives, for garnish
1. Combine all ingredients in large bowl.
