Jam Packed (adapted from Parents Magazine)
12 oz. reduced-fat whipped cream cheese
3 tbsp. seedless strawberry preserves
Apples, Strawberries, and grapes for dipping
Blend cream cheese and preserves.
Taco Salad (adapted from Rachael Ray)
1 tablespoon extra-virgin olive oil
2 cloves garlic, chopped
1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped
1 (15-ounce) can black beans
2 teaspoons hot sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper
1 cup prepared salsa, any variety
1-2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack
1 heart romaine or 1/2 iceberg head, shredded
1/4 red onion or 2 to 3 scallions, chopped
1/2 red bell pepper
2 plum or vine tomatoes, seeded and diced
Preheat oven to 350 degrees F.
Heat a small nonstick skillet over medium heat. Add oil, garlic and hot peppers. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly into an oven safe pie dish or bowl. Top with salsa and sprinkle with cheese. Melt cheese in the oven until it bubbles and begins to brown.
Top with lettuce, onions, red bell pepper, and tomatoes and serve.