Northgate Recipe Ladies!

Amanda Garner's Cucumber Sandwiches

Two slices 100% whole grain bread
Five thinly sliced slices of cucumber (washed and peeled)
Four teaspoons fat free cream cheese (room temp.)
Pepper & Salt to taste

After washing, peeling and slicing cucumber place slices on a paper towel with another sheet over the top to soak up juice for about 15 min.
Spread about two teaspoons room temperature cream cheese on each slice of bread. Place the slices on the bread. Salt & pepper to taste, close the sandwich, then cut into triangles.

Tammy McKissick's Tortilla Soup

Tortilla Soup
3 14 1/2 oz cans of chicken broth (I used fat free)
2 c chopped cooked chicken breasts
1 14 oz can diced tomatoes
1 15 oz can cream style corn
1 4 oz can chopped green chilies (undrained)
1/2 c chopped onion
3 cloves garlic, minced
1 t chili powder
6 6 inch corn tortillas

Combine all ingredients, except tortillas, into a large pot. Bring to a boil. Lower heat, and simmer for 20 minutes.
Cut corn tortillas into strips. Place on cookie sheet that has been sprayed with cooking spray. Bake at 400 degrees until crispy.
Serve soup with tortillas and top with cheese.

Sandi Huang's Whipped Cream Pie

1 reduced fat Graham cracker crust,
1 tub lite cool whip,
1/2 cup lemon juice
1 can condensed milk

In a medium bowl, mix together the condensed milk and lemon juice. Fold in the tub of thawed cool whip. Pour into pie shell and freeze for a couple hours. Let the pie soften for a few minutes before serving.

Jenny Heyman's Spinach Wraps

This idea actually comes from Tara Crawford who made these for a Fitness Fair Enrichment awhile ago. I emailed her to get the recipe a week later because I was craving some more of their healthy goodness! I like to make up a bunch so I have something healthy on hand to eat for lunch. Here's how she told me to make them:

Start with one of the wraps (located in the same place as the tortillas-which you could substitute in a pinch). Spread a thin layer of light cream cheese, then a couple tablespoons of pesto. Add spinach leaves, sliced bell pepper (red, orange, yellow), a couple slices of red onion, shredded carrots, 3-4 slices deli turkey, and a couple of sun-dried tomatoes. Then just roll and enjoy!

I'm sure you could come up with other variations too. I know in the Cougareat at BYU they have one thats really good with mandarin oranges and craisins.

And if you're going to truly eat them Jenny Heyman style they should be followed by a handful of chocolate chips :)

Amy Waltman's Whole Wheat Sugar Cookies

1 cup butter
1 1/2 cups sugar
2 eggs
3 tablespoons sour cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
3 1/4 cups whole wheat flour

Cream butter and sugar. Add eggs, sour cream, almond extract and vanilla and mix well. Add soda, salt and flour and mix on low just until combined. Roll dough into a ball, wrap in plastic wrap and refrigerate 3 to 4 hours. Roll out on floured surface and cut into shapes. Bake on ungreased cookie sheets at 375 degrees for 6 to 8 minutes. (They don't brown). Cool on racks, then frost.

Frosting

1/3 cup butter, softened but not melted
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
pinch of salt

In mixing bowl, beat butter slowly with powdered sugar. Add milk and continue to beat. Add vanilla, almond extract and salt. If needed, add more milk to make frosting spread consistency. Color with food coloring if desired.

Amy Waltman's Taco Soup

1 lb. ground beef (thawed--takes beef the same amount of time to thaw as chicken)
1 can beef broth
1 15.5 oz can pinto beans
1 15.5 oz can corn
1 14.5 oz can green beans (French style)
1 15 oz. can kidney beans
1 15 oz can diced tomatoes
1 10 oz can diced chili and tomatoes (brand Rotel)
1 tablespoon taco seasoning (found in a small seasoning bag in mexican isle)
1 oz ranch dressing (powder form- found in dressing aisle--1 oz is usually the whole package)

Brown ground beef; drain off fat. Rinse and drain pinto beans, corn, and green beans. Add all to ground beef (use the biggest pot you have). Simmer 30 min.

Serve with grated cheese, sour cream and tortilla chips.

Kris Judd's White Chili