½ C. COUNTRY TIME Lemonade Flavor Drink Mix
½ cup water
1 cup fresh or frozen strawberries
3 cups ice cubes
Measure drink mix into cap to 1-qt. line (1/2 cup); empty into blender container. Add
water and berries and process in blender until smooth. Add ice; blend on high speed until thickened. Serve immediately.
2 thin slices prosciutto
One 4-inch piece baguette, preferably whole-wheat, sliced in half horizontally
2/3 cup loosely packed baby arugula
1 teaspoon balsamic vinegar
1 teaspoon extra-virgin olive oil
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Pile the prosciutto on the bottom half of the baguette. In a small bowl, toss the arugula with the balsamic vinegar and olive oil. Pile the arugula on top of the prosciutto and drizzle any dressing remaining over it. Top with the remaining baguette half. Wrap well or store in a snug container.
1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
2-4 cups Low Sodium Chicken Broth (It should not be like soup in the end, try around 3 cups)
2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat. Add the browed sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.
Top with grated parmesan or mozzarella cheese if desired.
1 lb. shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
1/2 C. coconut milk
Sweet-hot chili sauce
2 C. thinly sliced English cucumber
In a bowl, mix shrimp, coconut milk, and 2 T. sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day (see notes). Thread shrimp onto 8 to 10 soaked wooden skewers (see notes). Place on a rack in a 10- by 15-inch broiler pan. Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more T. chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.
Yield:
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