Mini Spinach Quiche

Be careful when buying premade biscuit dough. I have found Pillsbury has enough trans fat to even register on the Nutrition facts. The only place I can find biscuits prepared with no trans fat is Walmart and the there in store brand of biscuits.


1 cup mozarella cheese
4 oz light cream cheese
1/4 Cup parmesan cheese
1 egg
10 oz frozen spinach, thawed and water squeezed out
1/2 Cup sauteed onions


Mix altogether

Chicken, boiled and shredded
Puff pastry sheets or other biscuit or pie crust
Layer in muffin cups, cooked chicken, a melon baller scoop of cheese/ spinach mixture. Top with crust of your choice. Puff pastry sheet works well. Bake at 400 degrees for 30 minutes.

Healthy Mashed Sweet Potatoes & Coconut Milk

Sweet potatoes are not related to regular potatoes. They are a completely different vegetable. They are more nutrient dense than regular potatoes, and great source of antioxidants, essential for protecting cells from damage.


1 ½ lbs sweet potatoes (about 3 medium)
¾ c. coconut milk
1 Tablespoon minced fresh ginger
½ teaspoon salt

Directions
1. Prick sweet potatoes with a fork in several places. Place in baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.
2. When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1-2 minutes or in the oven for 8-10 minutes. Serve warm.

Healthy Zucchini Bread

1 cup applesauce

1/2 cup oil

1 cup honey

3 eggs

2 cups shredded zucchini

2 1/2 tsp. vanilla

3 cups whole wheat flour

1/2 cup flaxseed meal


1 tsp. salt

1/2 tsp. baking powder

1 T. cinnamon

1/2 cup chopped nuts, optional

Beat applesauce, oil, and honey together in a large bowl. Add eggs, zucchini, and vanilla. In a separate bowl, combine flour, salt, baking powder, and cinnamon. Add to wet ingredients along with nuts. Beat until just combined. Pour into two greased loaf pans. Bake at 350 for 45 minutes or until a toothpick comes out clean. Shake the loaf pans as soon as you take them out of the oven for easy removal. Yield: 2 loaves

Colorful Chicken Alfredo

Colorful Chicken Alfredo

1 lb boneless, skinless chicken breasts
2 quarts water
8-10 bouillon cubes

1 quart water
1 tbsp salt
1/2 lb farfalle noodles

1/2 cup reserved chicken broth
3 tbsp butter
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 tsp salt and pepper each

1 tbsp butter
1 red bell pepper
1 green bell pepper
1 yellow bell pepper

6 leaves fresh basil chiffonade

Directions

Place rinsed chicken and 8-10 bouillon cubes in a large pot and cover with 2 quarts of water. Bring to a boil and simmer over medium heat for 20 mins until chicken is done. Remove chicken to a cutting board and let sit until cool enough to handle, then cut into bite sized pieces. Strain the broth and save 1/2 cup. Keep the rest of the broth in the fridge (up to 1 week) or freezer for later use (great for making rice!).

Boil farfalle noodles with at least 1 quart of water in a large pot with 1 tbsp salt for 11 mins (or according to pkg instructions).

In a small saucepan, heat the 1/2 cup reserved chicken broth and 3 tbsp butter over medium heat until the butter is melted. Add 1 cup half and half, 1 clove minced garlic, and 1/2 tsp salt and pepper, each. Stir to combine, then slowly whisk in the 1/2 cup grated Parmesan cheese. Let simmer, whisking occasionally.

Slice bell peppers into matchsticks. Melt 1 tbsp butter over medium high heat, then saute bell peppers for about 5-6 mins. Add in chopped chicken and season with salt and pepper. Stir to combine flavors. Turn heat down to low and pour the cream sauce over the chicken and bell peppers. Stir to combine- let simmer.

Chiffonade the basil, drain and plate the noodles, then toss with the chicken, bell peppers and sweet alfredo sauce. Top with basil.

Scrambled Egg Flourentine

We often make this healthy dish for breakfast.
Ingrediants:
1 sm. bag Spinach
1 lrg. Orange Pepper (or whatever color is on sale)
2 diced tomatoes
1/2 onion
1-2 Zucchini
6 Eggs (1/2 w/ yolks and 1/2 egg whites)
3/4 cup cheese
Olive Oil

Sprinkle in:
Herbs de' Province (Italian Seasoning)
Garlic Powder
Ground Black Pepper

Method:
Spray pan with Olive Oil and wilt Spinach. Chop Pepper, Zucchini, Tomatoes & Onion. Add to skillet once the Spinach is wilted, Add spices and Saute. Once vegetables are soft add 3 eggs with yolks and add 3 egg whites. Stir until almost completely cooked through and then add most of the cheese. Cook completely. Dish up and sprinkle with the remaining cheese.

Other option
Place into a tortilla and cover with salsa

Peanut Butter Banana Chocolate Panini

A very non-traditional sweet treat
Ingredients:
Bagels, cut in half
Chunky peanut butter
Nutella
Sliced bananas.
Method:


Spread one side of bagel with Peanut Butter and the other with Nutella. Arrange slice bananas. Put bagel together. Butter each side and Panini until tops are grilled and the peanut butter is melted.

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread
2 cups shredded zucchini
2 cups sugar
3 eggs beaten
1 cup oil (again, I use applesauce)
3 tsp. vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
2 cups chocolate chips

Mix oil, eggs and sugar. Add vanilla. Add dry ingrediants

Pour into greased and floured bread pans.

Bake at 350 for 1 hour.

Broccoli Cheese Bake

Broccoli Cheesy Bake
Ingredients:
•3-4 large heads of broccoli (enough to fill a 9x13 pan)
•I small package of Kraft Original Velveeda Cheese
•1 package of Ritz crackers
•1 square margarine
Method:



1. Steam or cook broccoli.
2. Place 2 Tbsp. of margarine on the bottom of the dish.
3. Evenly distribute broccoli in dish.
4. Thinly slice Velveeta Cheese and place on top of broccoli.
5. Crush Ritz crackers and layer on top of cheese.
6. Pour remaining melted margarine on top.
7. Cover with foil.
8. Bake at 325 until cheese is melted and dish is warmed through.

green drink

Friday, May 15, 2009
Broccoli Cheddar Bake

Broccoli Cheesy Bake
Ingredients:
•3-4 large heads of broccoli (enough to fill a 9x13 pan)
•I small package of Kraft Original Velveeda Cheese
•1 package of Ritz crackers
•1 square margarine
Method:



1. Steam or cook broccoli.
2. Place 2 Tbsp. of margarine on the bottom of the dish.
3. Evenly distribute broccoli in dish.
4. Thinly slice Velveeta Cheese and place on top of broccoli.
5. Crush Ritz crackers and layer on top of cheese.
6. Pour remaining melted margarine on top.
7. Cover with foil.
8. Bake at 325 until cheese is melted and dish is warmed through.
Posted by Michael and Amanda at 5:42 PM 0 comments
Green Drink

Green Drink
Ingredients:
•1 cup of unsweetened pineapple juice (or pour off the juice from 1 can of pineapple rings)
•4 cups of fresh spinach
Method:


Blend until smooth.
That's the base recipe... but feel free to add carrots, cucumbers, apples, or other leafy greens. If you're looking for quick and simple, it doesn't get any easier than 2 ingredients! (Spinach is a nutrient-packed superfood and should therefore always be the base vegetable.)

Makes 2 (3/4-cup servings). Nutrients per serving: 80 cals, 3 gm fiber, 3 gm protein + good source of Vitamin A, K, C, folate, calcium, iron and the phytochemicals Lutein and Zeaxanthin (these phytochemicals help protect the eyes).

Easy Chicken Stir Fry

1 lb. boneless skinless chicken breasts, cubed (I only used abt. a third of the above pkg)
3/4 cup Kraft Catalina Dressing (or any kind you like~see above)
1/4 cup Soy Sauce
1/2 tsp. garlic powder
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained or 3 cups fresh veggies

*Cook chicken in dressing, soy sauce and garlic powder for 5 minutes.
*Add vegetables, cover.
*Simmer 5 to 7 minutes or until vegetables are tender,stirring
frequently.
*Serve over hot white or brown rice

Makes 4-6 servings, if you want more, just add more dressing, veggies, and/or chicken.

Grilled Chicken & Pineapple Salad

Ingredients:

* 4 boneless skinless chicken breasts
* ½ tsp salt
* ½ tsp pepper
* ½ tsp Chinese Five Spice Powder
* Juice and zest of 1 lemon
* 4 tbsp olive oil
* 4 slices of fresh pineapple
* Baby spinach
* Cherry tomatoes
* Strawberries
* Blackberries
* Red onion
* Red pepper
* Olives, Optional

Method:

Toss all the above ingredients together in a Ziploc bag and marinate chicken for about a half hour before cooking completely on the grill. At the same time you can grill pineapple. Allow the chicken to rest for 5 minutes before slicing and serving along with the grilled pineapple on a salad made from baby spinach, cherry tomatoes, strawberries, blackberries, red onion, red pepper and olives.

Balsamic Dijon Dressing
Ingredients:

* 2 tbsp Dijon mustard
* 1 tbsp brown sugar
* ¼ cup balsamic vinegar
* ½ cup extra virgin olive oil
* Salt and pepper to season

Method:

Combine all ingredients in a container with a tight sealing lid and serve immediately.

Creamy Tomatillo Dressing

Similar to Cafe Rio - yumm
Ingredients:

* 1 cup Buttermilk
* 1 cup mayonnaise
* 1 pkg dry ranch buttermilk dressing
* 2 jalapenos (to taste)
* 2 tomatillos
* ½ bunch cilantro (fresh)
* 2 cloves garlic
* ½ fresh lime juice

Method:

Add all ingredients to the blender and blend until smooth.

Tip: I like to make a lot of this and freeze it in small batches so I can easily make the dressing quickly for dinner without having to have tomatillos on hand. Blend all the ingredients except the buttermilk and mayonnaise. Freeze this in 3 small containers. To use, thaw (it goes pretty quick, but you can speed up the process by running hot water over the container) and mix with enough mayonnaise and buttermilk for a dressing consistency.

Spelt Peanut Butter Cookies

1/2 c butter
1 c peanut butter
1/2 c honey
1/2 c pure maple syrup (the real stuff)
2 1/4 c spelt flour
1 tsp baking soda
2 tsp vanilla
1 1/4 c chocolate chips

Bake cookies on a greased cookie sheet at 375 degrees for 10-12 minutes, or until slightly browned. Makes 2 dozen cookies

Spelt Bread

Ingredients

3 cups spelt flour
1 cups warm water
1 tbs yeast
1 tsp salt
3 tbs honey
3 tbs coconut oil

1. Dissolve yeast in the warm water (I’m doing this in the bread-maker…you can also do it in your mixer). Add honey and coconut oil. Mix until there are no lumps. (I think I get the lumps because I’m using raw honey).
2. Add salt and half of the spelt flour. Mix and let rise 30 minutes.
3. Gradually add remaining spelt flour and mix until you have a nice dough. Allow to rise another 20-30 minutes and then bake. (I am using the shortest baking cycle with the bread maker, and use a spatula to help it form a nice dough. I don’t think you have to help the bread maker when using white flour. Or you by a bread-maker that is for gluten-free flours or non-white flours).
4. For those of you baking it in the oven, bake at 350 degrees for 30-35 minutes. (Depending on your prefered crust color).

As with most homemade bread loaves, this one tastes divine warm with butter on top! It is rich, moist and oh, soo good. Enjoy.

p.s. Don’t want to wait twice for it to rise? I have found that if I mix the first 2 c of spelt flour with the other ingredients, wait a few minutes, and then mix in the remaining cup, it still works magically, and in a third less time.

Good Old Fashioned Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1/2 tsp vanilla


DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chicken Tortilla Soup

Chicken Tortilla Soup
Ingredients:
1 pound boneless chicken, cooked and shredded
1 can (15 ounces) crushed tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 ounces) chicken broth
2 cans (15 ounces) whole kernal corn, with liquid (or four cups frozen corn)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro
Method:


Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.
Serve with tortilla chips and garnish with grated pepper-jack cheese and guacamole.

Can also add yellow, orange peppers to the mix. Celery is good too.

French Quarter Onion Soup

This is seriously the best French Onion Soup I have ever made. Enjoy!

Soup Ingredients

¼ cup butter

3 medium white onions sliced

3 14 oz cans beef broth

1 tsp salt

¼ tsp garlic powder

3 TBS grated parmesan cheese

Preparation

Sauté onions in the melted butter. This takes about 20 minutes. The onions should be brown and transparent. Add the broth, salt, and garlic powder. Bring to a boil. Reduce heat, simmer and cook uncovered for about 1 hour. In the last 10 minutes of cooking, add the grated parmesan cheese.

Topping Ingredients

6 slices Baguette

6 slices of Swiss cheese

6 TBsp. of grated mozzarella

6 tsp. grated parmesan cheese

Preparation

Preheat oven to 350 degrees and toast the Baguette slices about 10 minutes or until brown. Set oven to broil. Place about 1 cup of soup in each serving dish. Float a toasted slice of baguette on top and then layer with cheese. First 1 slice of Swiss, next a tablespoon on mozzarella, and then sprinkle parmesan cheese on top. Place the soup bowls on a baking sheet and broil for 4 minutes, or until the cheese begins to brown. Serve hot and bubbly

Creamy Wild Rice and Mushroom Soup with Cheesy Crouton Bread

Creamy Wild Rice & Mushroom Soup
Ingredients:
3 ¼ cups Chicken Broth
1/3 cup Wild Rice (Uncooked)
½ cup Sliced Green Onion
½ cup Sour Cream
½ cup Milk
1-2 tbsp. Crumbled Blue Cheese
2 tbsp. All-Purpose Flour
1 tsp. Snipped Fresh Thyme OR ¼ tsp. Dried Thyme, crushed.
1/8 tsp. Ground Black Pepper
1 cup Sliced Fresh Mushrooms
Method:


In a medium sauce pan, combine the chicken broth and the uncooked rice.
Bring to a boil.
Reduce heat and simmer, covered for 25 minutes until rice is tender.
Stir in the green onion.
Whisk together the sour cream, milk, flour, thyme and pepper till well blended. Add to the rice mixture.
Add mushrooms and blue cheese. Cook and stir till thickened.
Makes 4 servings.


White Cheese Croutons
Ingredients:
4 Slices rustic bread
Olive oil for brushing
¾ cup Dubliner Irish cheese or shaved Parmesan
Method:



Lightly brush bread with olive oil.
Place bread oil side up on a cooking tray.
Sprinkle bread with cheese and place under broiler till cheese is melted and slightly golden.
Serve with creamy Wild Rice and Mushroom soup

Cheesy Stove Top Chicken
Ingredients:
Boneless, skinless chicken breasts (4 breasts, 1 1/2 lbs)
1 small package Velveeta Cheese (8 oz) (use lowfat for a healthier option)
1 can Cream of Chicken Soup
1 small container of Sour Cream (1 cup)
2 c. Stove Top Stuffing Mix
6 Tbsp. of Butter
Method:



1. Spray a 9 x13 pan with cooking spray.
2. Place chicken breasts in pan.
3. Mix together soup and sour cream (thin with milk, if needed).
4. Pour over chicken breasts.
5. Sprinkle stuffing mix over the top of the chicken.
6. Cut the Velveeta Cheese into thin slices and spread over chicken.
7. Top with slices of butter.
8. Cover with foil and bake at 350 degrees for about 45 minutes (or until chicken is done).
Healthy Make-over tips for the Cheesy Stove Top Chicken

1. Reduced fat products -


2% milk Velveeta cheese (24 grams fat vs 48 grams of fat per recipe)
Healthy Request Cream chicken soup (6.25 grams vs 17.5 grams per can)
Fat-free sour cream (0 grams vs 6 grams per 2 tablespoons)
Butter reduce to 3 tablespoons

Jambalaya

Jambalaya
Ingredients:
2 (5-7oz) packages rice mix; chicken, beef, creole or spanish flavor
1 (14-oz) can diced tomatoes
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can corn, drained
4 cups water
6 chicken breasts
Method:


Pour rice and seasonings from rice packet into a large baking pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken breasts on top of rice mixture. Place in 375 degree oven and cook for aprox 1 hour. Stir rice occasionally.

For variety add keilbasa sausage, shrimp, pork or any other meat you might have in your freezer. Jambalaya is a great dish to play with!

"Real" Fettuccine Alfredo

"Real" Fettuccine Alfredo
Ingredients:
1 Pound dried pasta (fettuccine, tagliatelle, or linguine)
1 stick (8 tablespoons) unsalted butter, cut into small pieces
½ cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
Method:


Bring to a boil 6-9 quarts of water plus a small handful of salt in a large pot.

Cook the pasta according to directions until tender, but al dente (firm to the bite).

Add the butter and Parmigiano-Reggiano cheese and toss vigorously. Add a splash or two of the reserved pasta water if necessary to loosen the sauce. It should be silky and glistening.

Season with additional salt and pepper to taste; serve immediately.

Chicken Mole Poblano

Chicken Mole Poblano
Ingredients:
1 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup Creamy Peanut Butter
1/4 cup raisins
1 small chipotle chile in adobo sauce (from 7-oz can), seeded
1/2 cup chicken broth
1 clove garlic, finely chopped
2 tablespoons semisweet chocolate chips
2 tablespoons ground ancho chile pepper or chili powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground coriander
1 lb boneless skinless chicken breasts
4 Old El Paso® flour tortillas for burritos (from 11.5-oz package)
1 avocado, pitted, peeled and thinly sliced
1/2 cup crumbled queso fresco cheese or fresh mozzarella cheese
1/2 cup sour cream
Method:


1. In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.

2. In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet to cutting board; cut crosswise into 1/4-inch slices. Return chicken to skillet; stir to coat with sauce.

3. Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately.

Balsamic Chicken and Roasted Tomato over Pasta

Balsamic Chicken
Ingredients:
1 lb. Pasta of choice
4 chicken breast, sliced into 1-inch slices
1 carton of cherry or grape tomatoes
1/3 - 2 cup olive oil
1 cup balsamic vinegar
2 cup minced fresh basil
1 tsp minced garlic, optional
1 tsp red pepper flakes, optional
2 Tbl capers, optional
4 oz grated Parmesan cheese
Method:


1. Prepare pasta according to package direction. Set aside.

2. Meanwhile toss chicken, cherry tomatoes and all other ingredients except Parmesan cheese, in a cake pan or baking sheet that has a one inch lip.

3. Broil for 7-10 minutes or until chicken is cooked through. Pour entire mixture over pasta. Use a rubber scraper to get every bit of the yummy seasoning from the baking sheet. Sprinkle with Parmesan cheese and serve. Serves 4.

Feta Sandwich and Potato Soup

Feta, Basil and Tomato Sandwiches with Potato Soup
Ingredients:
1 cup (4 ounces) crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup fat-free mayonnaise
1/4 teaspoon freshly ground black pepper
8 (1 1/2-ounce) slices firm white bread, toasted
8 (1/4-inch-thick) slices tomato
2 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups milk
Method:


Combine first 4 ingredients, tossing with a fork until well combined. Spread about 2 1/2 tablespoons cheese mixture onto each of 4 bread slices; top each sandwich with 2 tomato slices and 1 bread slice.
Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes into flour mixture and heat through.

Citrus Salad

Ingredients:
Dressing:
2/3 c. olive oil
¼ c. lime juice
2 T. fresh orange juice
2 T. sugar
1 t. grated lime zest
1 t. grated orange zest
8 c. torn lettuce (I use Romaine and red leaf)
1 red onion
1 large orange
16 oz. strawberries
2 avocados
Method:


Mix dressing ingredients and let it stand. Prepare sugared nuts by adding ¼ c. sugar and 2/3 c. chopped pecans or slivered almonds in a skillet on low heat. Stir until sugar dissolves and coats the nuts. Pour onto tin foil to cool. Break apart.. Then toss with the Lettuce, red onion, orange, strawberries and avocados

Stromboli

Stromboli - Baked Sandwich
Ingredients:
1 loaf Rhodes frozen bread dough, thawed but still cold
2-3 tablespoons Dijon mustard
1/3 pound thinly sliced ham
1/3 pound thinly sliced cheese of choice
1 egg, beaten
2 tablespoons shredded Parmesan cheese
Garlic salt or garlic bread sprinkle, optional
Method:


On a lightly oiled surface, roll bread dough out into a 10x15 inch rectangle. Leaving 1-inch boarder on each side of bread dough, spread with mustard. Arrange slices of meat and cheese on dough, leaving 1-inch space along edges. Starting along one long side, roll Stromboli up "jelly roll" fashion. Pinch edges together to seal; fold ends under; brush top and sides with beaten egg; using a sharp knife, cut 1/2-inch deep vents along top; sprinkle with Parmesan cheese and optional garlic salt. Place Stromboli on a baking sheet sprayed with non-stick spray, seam side down. Cover with plastic wrap which has also been sprayed with non-stick spray; raise 30 minutes. Preheat oven to 350 degrees. Remove plastic wrap and bake 30-40 minutes or until golden brown and cooked through. Cool 10-15 minutes, cut into 6 pieces and serve warm.
Notes:

Stromboli originated in 1950 just outside Philadelphia, PA. It is named after a scandalous love affair which took place during the filming of the movie "Stromboli." You may just have your own love affair with this tasty sandwich. Note - nutrition analysis is for Ham n Cheese Stromboli above, does not include garlic salt. Serves 6

Try the following variations for fun and delicious Stromboli. Ingredients are only suggestions - create your own favorite flavor combination. Vegetables and sauces may create a soggy Stromboli, go easy. Serve vegetables on the side and use sauces for dipping baked Stromboli.

French Dip Stromboli - use 1/3 pound each thin sliced roast beef and provolone cheese. Follow directions above. To serve, dip in hot Au Jus

Chicken BBQ Stromboli - spread dough with 1/4 cup barbecue sauce; use 1 1/2 -2 cups shredded cooked chicken, 1/3 cup chopped green pepper, 1/3 cup sliced canned mushrooms, and 3/4 cup shredded Mozzarella cheese; sprinkle top with sesame seeds. Follow directions above. To serve, dip in additional barbecue sauce.

Rueben Stromboli - use rye bread (or sprinkle with 1-2 teaspoons caraway seed), 1/3 pound each thin slices deli corned beef and Swiss cheese, 1/2 cup well drained sauerkraut; eliminate garlic salt on top. Follow directions above. Serve with Thousand Island dressing and additional sauerkraut.

Spinach & Feta Stromboli - eliminate mustard; thaw and drain well 10 oz package frozen chopped spinach (squeeze out excess moisture), mix spinach with 1 beaten egg; 1/2 pound cooked finely crumbled Italian sausage; 3/4 cup crumbled Feta cheese. Follow directions above, bake 45-50 minutes.

Pepperoni Pizza Stromboli - eliminate mustard; use 1/3 pound thinly sliced pepperoni and or salami; 1/3 pound thinly sliced or shredded Mozzarella cheese; sprinkle top with garlic salt or garlic bread sprinkle. Follow directions above. To serve dip in warm pizza sauce