phase 1....are these ok??

iVillage Member
Registered: 07-19-2004
phase 1....are these ok??
5
Fri, 11-05-2004 - 9:31pm
I just found these few new recipes in a cookbook and I was wondering if they are ok for phase 1 er's :)

Salsa Shrimp Dip

1/2 c. Phili Light Cream Cheese (this is what I am most confused about)

2 c. salsa

1 can shrimp

1/2 c. chopped celery

1/4 c. green onion

Phili Cucumber and Herb Dip

1 pkg. Phili Cream Cheese (again, is this ok?)

1 c. finely shredded cucumber

1/2 . shredded Kraft Swiss Cheese

1/2 tsp finelt chopped fresh dill

1/2 tsp. lemon juice

1/2 tsp. minced fresh garlic

Mini Florentine Cups - (I hope this one is allowed because I really want to make these!)

1 pkg. frozen chopped spinach, cooked , well drained

1/2 c. Kraft Mozzarella Shredded Cheese

1/3 c. Phili Light Cream Cheese

1 Tbsp. Kraft 100% Parmesan Grated Cheese

1 Tbsp. finely chopped onion

1/4 tsp. garlic powder

24 thin deli style turkey breast

Let me know if these are ok and then I can give you the rest of the recipes to show you how they are made.

Karen

iVillage Member
Registered: 04-01-2004
Fri, 11-05-2004 - 9:57pm

Hi Karen,


Yes, all of these recipes have legal ingredients.

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iVillage Member
Registered: 07-19-2004
Sat, 11-06-2004 - 10:09am
Yeah!!! I'm glad that these are "legal" for phase 1. Here are the remaining instructions on how to make these wonderful dips.

Salsa Shrimp Dip

1/2 c. Phili Light Cream Cheese

2 c. salsa

1 can shrimp

1/2 c. chopped celery

1/4 c. green onion

Beat cream cheese spread in small bowl with electric mixer until creamy; gradually beat in salsa until well blended.

Stir in shrimp, celery and green onions until well blended; cover

Refrigerate at least 1 hr. Serve as a dip with veggies.

Makes 20 servings

Phili Cucumber and Herb Dip

1 pkg. Phili Light Cream Cheese

1 c. finely shredded cucumber

1/2 c. shredded Kraft Light Swiss Cheese

1/2 tsp finely chopped fresh dill

1/2 tsp. lemon juice

1/2 tsp. minced fresh garlic

Mix all ingredients until well blended; cover. Refrigerate at least 2 hrs. or until ready to serve.

Makes 12 servings


Mini Florentine Cups

1 pkg. frozen chopped spinach, cooked , well drained

1/2 c. Kraft Mozzarella Part-Skim Shredded Cheese

1/3 c. Phili Light Cream Cheese

1 Tbsp. Kraft 100% Parmesan Grated Cheese

1 Tbsp. finely chopped onion

1/4 tsp. garlic powder

24 thin deli style turkey breast slices

Preheat oven to 350 degrees F. Mix all ingredients except turkey until well blended.

Flatten turkey slices; place 1 slice in each of 24 miniature muffin pan cups. Fill each with 1 1/2 tsp. of the spinach mixture.

Bake for 15 minutes or until heated through. Serve warm.

Makes 24 servings

**Assemble appetizers in advance; cover and refrigerate. Uncover and bake as directed**



iVillage Member
Registered: 04-01-2004
Sat, 11-06-2004 - 1:38pm
Thanks for the recipes!
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iVillage Member
Registered: 10-27-2004
Thu, 12-09-2004 - 12:39pm

I just got an issue of Kraft's recipe mag w/the Mini Florentine Cups in it!

   

iVillage Member
Registered: 08-06-2004
Thu, 12-09-2004 - 1:05pm

Bets,


please post the florentine cups recipe in the recipe section below.


TIA!!


Me: 237.4/208.6/200mini/135 final 5'3"