Cucumber Salsa

Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream (or greek yogurt if you like that)
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.  Could also serve in a lettuce wrap.

Stuffed Celery

1 cup light cream cheese, softened (not fat free)
4 Tbsp crumbled blue cheese
1-2 tsp garlic salt
10 ribs of celery cut into 4 inch pieces
Hot pepper sauce (optional)
Chives (optional)

In small bowl, mix cream cheese, blue cheese and garlic salt until well-blended. Spoon cheese mixture into each piece of celery (divide evenly between the 40 (4 inch) celery pieces.

Drizzle with hot pepper sauce (or buffalo sauce) or put pepper on the side and let guests add it as desired.

Sprinkle with chives as desired.

2 pieces of stuffed celery = 1 Weight Watchers PointsPlus point
Serves 20

Spinach Smoothie

Banana (peeled and frozen are best; if using fresh bananas, add ice to smoothie)
Plain Almond Milk
Lots of fresh Spinach
Protein Powder (optional)

Throw all ingredients into a blender and blend well. I don't really measure my ingredients, but the ratios are roughly 1 banana to 2 cups almond milk to 3-4 cups of spinach.

I got this recipe from a friend at church and everyone in our family LOVES it!

Spicy Ginger Sweet Potatoes

3-4 large sweet potatoes (baked)

Slice the baked sweet potatoes after they have been cooled and peeled. Place them in a glass pan.

Mix in bowl:
1 TBS vegetable oil
2 TBS Butter
½ tsp Chili powder
¼ cup brown sugar
3 TBS fresh grated ginger
2/3 cup OJ
2 TBS Lime Juice

Pour mixture on top of sweet potatoes.

Cover and bake for 20 minutes.
Uncover and bake for a few more minutes.
Green onions to garnish.

Lexine's Yam Casserole

3c mashed cooked yams (big can of yams)
1 c sugar (if you use the canned yams in lite syrup don’t use the sugar)
1/2 c. milk
1/3 c. softened butter
1 tsp vanilla
½ tsp salt

Mix all together and put in 7x11 pan. If 9x13, double recipe.

Topping
1 c. coconut
1 c. chopped pecans
1 c. brown sugar
1/3 cup flour
1/3 cup melted butter

Mix together and put on top of yam mixture.
Bake at 375 for 30 minutes.

Green Bean Casserole

1 can Cream of Mushroom Soup
¾ cup milk
Pepper to taste
1 1/3 cups French Fried Onions
2 cans green beans (drained)

Mix soup and milk, then add pepper, beans and 2/3 cup onions. Place in casserole dish. Bake at 350 for 30 minutes or until hot. Stir. Top with remaining onions and bake 5 more minutes.

Doubled Recipe:
2 cans Cream of Mushroom Soup
1 ½ cup milk
Pepper to taste
2 2/3 cups French Fried Onions
4 cans green beans (drained)