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Smart Fast Food RecipesCollection

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Contents

Convenience Foods Recipes

1. Hard Boiled Egg Mayonnaise2. Old Fashioned Mayonnaise3. Homemade Dijon Mustard4. Ketchup Your Way5. Healthy Choices Tarter Sauce6. Ritz Cocktail Sauce7. Pushcart Sauerkraut Relish8. Simple No-Salt Seasoning Magic9. Cajun Blackened Seasoning Mix10.Ready-When-You-Are Alfredo Sauce11.Parmesan Croutons12.Seasoned Oyster Cracker Snacks13.Party Time Egg Rolls14.Sunday Powder Biscuits15.Now-or-Later Flour Tortillas16.All-Mixed-Up Tortilla Chips17.Simply Spicy Salsa18.Veggie Tray Dip19.Hearty Homemade Hummus20.Peppy Yogurt Coleslaw Dressing21.Live It Up French Dressing22.Bleu Cheese Buttermilk Dressing23.Anytime Vinaigrette24.Grab-and-Go Trail Mix25.Nutty Raisin Trail Mix26.Sweet Crunchy Oatmeal Granola27.Chewy Granola Snack Bars28.Fruity Wheat Germ Smoothie29.Silky Tofu Berry Smoothie30. Breakfast Oats and Fruit Smoothie

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Hard Boiled Egg Mayonnaise

1 cup yogurt1 TBSP lemon juice1/4 tsp prepared mustard1 hard boiled egg1/4 tsp celery seed1/2 tsp salt

Put all ingredients in food processor and pulse until well blended and smooth. If you prefer, youcan also just chop the boiled egg very small and blend ingredients together with a fork or whisk.Keep refrigerated in jar with tight lid. Be sure to chill thoroughly before you use.

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Old Fashioned Mayonnaise

2 egg yolks1 tsp salt1 tsp dry mustard2 cups vegetable oil1 to 2 TBSP white vinegar

Whisk together in a glass bowl the egg yolks, salt, and mustard until light and frothy.Put one drop of oil in bowl and whisk vigorously, then put in another drop and whisk vigorouslyagain. Keep adding oil one drop at a time, whisking all the time, until mixture thickens.Then continue drizzling in the oil at a slow stream, whisking continuously, until oil is allincorporated and mixture is emulsified.Whisk in the vinegar now until blended well; start with 1 tablespoon and add more if needed toget the consistency you want.Pour into a tightly sealed jar and store in refrigerator until needed.This will keep for several weeks in the refrigerator.

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Homemade Dijon Mustard

2 cups dry white wine1 small onion, chopped coarse2 cloves garlic, chopped in half4 ounces dry mustard2 TBSP honey1 TBSP vegetable oil2 tsp salt2 drops hot sauce

Put wine, onion, and garlic in small saucepan and heat on medium high heat until mixture justcomes to a boil, then turn heat to low and simmer slowly for 5 minutes.Remove and pour through strainer into a large saucepan and set aside to cool.When wine mixture is cooled down, set back on low burner and slowly start adding mustard tosaucepan, whisking constantly.When mustard is all incorporated and smooth, start adding the remaining ingredients, whiskingconstantly.Continue heating all ingredients together over low heat, stirring constantly until the mixture getsthick.Store in glass jars with tight lid in the refrigerator. This mustard is best after it has chilled forseveral days.

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Ketchup Your Way

1 can (28 oz) crushed tomatoes1/2 cup brown sugar, packed down1/2 cup apple cider vinegar1/2 tsp salt1/4 tsp celery seed1/4 tsp garlic powder1/4 tsp onion powder1/8 tsp allspice

Put everything in a large heavy saucepan, set on low burner and simmer slowly for about 45 to55 minutes, stirring frequently. The mixture will reduce and thicken.When mixture looks and tastes right to you (adjust seasonings if desired) remove from burnerand allow to cool slightly.Pour ketchup into clean jars and let cool completely, then put on tight fitting lids.Keep in refrigerator. Ketchup will need to be stirred or shaken up before each use.

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Healthy Choices Tarter Sauce

1/2 cup plain Greek yogurt1 TBSP olive oil mayonnaise1 medium Kosher dill pickle, finely chopped2 TBSP finely chopped red onion1 tsp freshly squeezed lemon juice1/4 tsp garlic powder1/8 tsp freshly ground black pepper

Put all the ingredients in a glass bowl and whisk together to combine. Mixture should be niceand smooth. Chill for at least 1 hours before serving.

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Ritz Cocktail Sauce

2 cups chili sauce2 cups tomato paste1/4 cup spicy mustard1/2 cup horseradish1 tsp lemon juice1 TBSP Worcestershire sauce1/4 cup dill pickle relish, chopped fine1/2 tsp Tabascosalt to tastedash cayenne

Combine all ingredients in a large bowl and whisk vigorously until blended well.Refrigerate in tightly sealed jar until needed.Will keep in refrigerator for 3 to 4 weeks.This is traditionally served as a dipping sauce for cold shrimp, but is nice with any fish. You canalso use this sauce as a shrimp or fish marinade before cooking.

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Pushcart Sauerkraut Relish

1 (16 oz) can sauerkraut, drained well1 large onion, chopped fine1/2 green pepper, chopped fine1 (2 oz) jar pimientos, drained and chopped1 cup white sugar1 cup cider vinegar

In glass bowl, combine all ingredients well, making sure sugar dissolves.Put in tightly sealed container and refrigerate until needed, but at least 24 hours.Serve cold on bratwursts or hotdogs.

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Simple No-Salt Seasoning Magic

5 tsp onion powder1 TBSP garlic powder1 TBSP paprika1 TBSP dry mustard1 tsp ground thyme1/2 tsp black pepper1/2 tsp celery seed

Mix all the ingredients together vigorously with a whisk and/or fork to bring out the aromas.Put in a container with a tight seal like a canning jar and lid.You may want to fill a salt shaker with this mixture and keep near the stove for seasoninginstead of salt. Put a few grains of rice in if using in an unsealed container.

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Cajun Blackened Seasoning Mix

1 TBSP paprika1 tsp onion powder1 tsp garlic powder1 tsp cayenne1 tsp black pepper1/2 tsp dried thyme1/2 tsp dried oregano1/2 tsp cumin1/2 tsp salt

Mix all ingredients together with a fork or whisk.Put in tightly sealed container and store until needed in cool, dry place. No need to refrigerate.

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Ready-When-You-Are Alfredo Sauce

1 TBSP margarine or butter1 garlic clove, medium size, minced or grated1 TBSP all-purpose flour1 1/3 cup milk2 TBSP plain cream cheese spread1 cup grated fresh Parmesan cheesesalt and pepper to taste

In saucepan, melt margarine or butter over medium low heat. Add garlic, then heat for less thana minute.Add flour, then, stirring with a whisk constantly, begin drizzling in milk. Continue cooking andwhisking until thick, about 5 to 8 minutes.Add the cream cheese and continue cooking for 2 minutes.Add Parmesan cheese, cooking and stirring until melted and smooth.Salt and pepper to taste.Serve immediately over cooked fettuccine or cool and pour into a tightly sealed container suchas a jar with lid. Store in refrigerator.

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Parmesan Croutons

1 loaf day old French bread1 cup cooking oil1 tsp garlic salt2 TBSP grated Parmesan cheese (the dried version in canister)

Preheat oven to 350 degrees.Cut French bread up into cubes. spread out on baking sheet and drizzle oil over, coating evenly.Bake in preheated oven for 5 to 8 minutes or until golden brown.Dump immediately into large paper bag and sprinkle in the garlic salt and Parmesan cheese.Shake the bag vigorously until croutons are coated well.Dump out onto rack and let cool.Store in tightly sealed container in a cool, dry place, and use as needed sprinkled over saladsand casseroles.

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Seasoned Oyster Cracker Snacks

10 cups oyster crackers1/2 cup vegetable oil1 TBSP dill weed1/2 tsp garlic salt1/2 tsp dried thyme1/2 tsp dried oregano1/4 tsp cumin1/4 tsp paprika

Put oyster crackers in large bowl and drizzle with oil, tossing to coat evenly.Put oyster crackers in large paper bag and add seasonings, then shake vigorously to coat thecrackers with seasonings.Store in an airtight container.You can eat these as a snack or add them to soups and salads.

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Party Time Egg Rolls

2 cups ground pork sausage1 cup chopped cooked shrimp1 cup green onion, finely chopped1 cup carrots, finely chopped2 cups celery, finely chopped1/2 cup fresh mushrooms, finely chopped1/2 cup water chestnuts, finely chopped1 medium size head cabbage, finely shredded1 TBSP soy sauce1 TBSP salt1 TBSP cornstarch dissolved in 2 TBSP cold chicken broth3 pkgs egg roll wrappers

In a large bowl, mix the filling ingredients together (everything but the wrappers) until blendedvery well.Fill the egg roll wrappers, roll and seal edges with a bit of water.Deep fry or fry in hot oil in skillet, turning until golden brown all around.Drain on rack covered in paper towels and allow to cool to room temperature.Put in sealed freezer bags or containers and keep frozen until needed.Reheat on a rack on a baking sheet in a slow oven until just heated through.Serve hot with dipping sauces.

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Sunday Powder Biscuits

2 cups all-purpose flour4 tsp baking powder1 tsp salt2 TBSP sugar2 TBSP shortening

Put dry ingredients into a bowl and mix together.With a pastry cutter or fork and knife, cut shortening into dry ingredients until small pebblytexture.Put mixture into tight sealing container and store in cool, dry place.

To prepare: Make entire batch by blending in 1/2 cup milk a little at a time. Use enough milk tomake a stiff dough.On floured surface, roll or pat out about 1 inch thick and cut into rounds with biscuit cutter,cleaned empty can, or glass dipped in flour.Bake on greased baking sheet in 400 degree oven for 13 to 15 minutes or until golden brown.

You can also make half a batch by using half the mixture and only 1/4 cup milk.

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Now-or-Later Flour Tortillas

4 cups all-purpose flour2 tsp salt1/8 tsp baking powder2/3 cup shortening1 cup plus 3 TBSP hot water

In a large bowl, stir together the flour, salt, and baking powder.Add shortening and cut in with a pastry cutter or fork and knife until mixture forms smallpebbles.Slowly drizzle in hot water, stirring to combine until a dough is formed.Make balls about 1 to 2 inches and roll out on floured surface until you have about a 6 inchtortilla.Cook tortillas immediately if desired by frying in hot dry (no oil) skillet about 2 to 3 minutes oneach side until browned.You may also freeze or refrigerate the tortillas for later use. Just layer between sheets ofparchment or waxed paper and seal in large ziplock bags.

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All-Mixed-Up Tortilla Chips

2 flour tortillas2 corn tortillas2 sun-dried tomato tortillas2 spinach tortillasNonstick cooking spraysaltgarlic saltonion saltchili powder

Preheat oven to 400 degrees.

Put tortillas on clean surface and spray with cooking spray, then sprinkle with seasonings toyour taste. Flip over, spray and season the other side.Pile the tortillas up on a cutting board and cut into quarters using a sharp knife, forming 4triangles.Put the cut tortillas on baking sheets being sure not to overlap any.Bake in preheated oven until crisp, about 5 to 7 minutes. Remove from oven and slide off onto acooling rack. They will get crispier as they cool.

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Simply Spicy Salsa

1 can (32 oz) stewed tomatoes1 can (8 oz) tomato sauce1 can (4 oz) chopped chili peppers1 can (4 oz) chopped jalapeno peppers1 medium sweet onion, diced fine

Mix all ingredients together in a large bowl.Let sit for 15 minutes, then spoon into tightly covered jar or other container.Refrigerate and use as needed.This mixture will keep in the refrigerator for several weeks.Use as a dip for tortilla chips or as a marinade for meats and poultry or to make Mexican styledishes.

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Veggie Tray Dip

2/3 cup mayonnaise2/3 cup sour cream1 TBSP dried parsley flakes1 TBSP dried green onion flakes (or regular onion flakes)1 tsp garlic salt1 tsp honey1 tsp hot sauce

In a large bowl, whisk together all the ingredients until smooth and creamy.Put in jar with good lid and refrigerate until needed, up to 3 or 4 weeks.

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Hearty Homemade Hummus

1 can (16 oz) garbanzo beans (chick peas), drained1/2 cup sesame seeds3 TBSP lemon juice1 clove garlic1 TBSP fresh parsley1/2 cup vegetable broth1/2 cup olive oil (more or less until consistency is right)cayenne pepper to tasteblack pepper to tastesalt to taste

In food processor, blend together garbanzo beans, sesame seeds, lemon juice, garlic, parsley,and vegetable broth, until smooth.With processor on, start to drizzle in olive oil. Watch closely and add more if consistency is toothick. Stop and taste, then add seasonings, mix, stop, taste, add more... and continue until thehummus is seasoned the way you like it.

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Peppy Yogurt Coleslaw Dressing

1/3 cup low-fat mayonnaise1/4 cup plain low-fat yogurt2 TBSP cider vinegar2 tsp dry mustard1/2 tsp salt1/4 tsp hot pepper sauce

In a medium bowl, whisk together all the ingredients until nice and smooth. Store in jar withtight lid and refrigerate until needed.This dressing will keep in the refrigerator for at least one week. You'll need to shake it up beforeusing each time.

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Live It Up French Dressing

1 1/4 cups vegetable oil1 tsp sugar1/2 cup lemon juice3 TBSP chili sauce1 tsp prepared horseradish1 tsp prepared mustard1 garlic clove, minced or grated1 tsp salt1/2 tsp paprika1/4 tsp black pepper

Put the oil, sugar, and lemon juice in bowl and whisk vigorously until blended well.Add the rest of the ingredients and continue whisking until smooth.Serve immediately or pour into tightly sealed glass jars and refrigerate. This will keep forseveral weeks in the refrigerator

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Blue Cheese Buttermilk Dressing

1/2 cup buttermilk2 cups sour cream3 cups mayonnaise1 TBSP lemon juice1 tsp chicken stock1/2 tsp garlic powder1/2 tsp salt (more or less to taste)dash hot sauce1/2 lb Bleu cheese

Whisk together all ingredients EXCEPT Bleu cheese until nice and smooth.Gently stir in the Bleu cheese until blended well, but don't break the cheese up too much.Refrigerate in sealed container for at least 2 hours before serving.May be stored in refrigerator for several weeks.

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Anytime Vinaigrette

1/2 cup red wine vinegar1/2 cup spicy mustard1/4 cup dry white wine1/2 TBSP paprika1/2 TBSP hot sauce1/2 TBSP salt1/2 tsp lemon juice1/8 tsp cayenne2 cups olive oil

In large bowl, whisk together the first 8 ingredients until well blended.While whisking vigorously, drizzle in oil, continuing to whisk until mixture is smooth andemulsified.Poor into tightly sealed glass jars and refrigerate until needed.Keep refrigerated and use as salad dressing or marinade for several months.

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Grab-and-Go Trail Mix

2 cups any nuts (almonds, cashews, peanuts, walnuts)1 cup any combination of dried fruits (cranberries, blueberries, raspberries, raisins)1 cup granola (like Kashi)1 cup mini pretzels1/2 cup sunflower seeds1/4 cup M&M's

Mix all ingredients in a large bowl. Store in ziplock bags or tightly sealed food storagecontainers. You may also like to divide the mix up into smaller ziplock bags so the mix is readyto grab and go. Store in cool place.

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Nutty Raisin Trail Mix

2 cups raw almonds1 cup other mixed nuts2 cups raisins1 cup pumpkin seed1 cup sunflower seeds

Put the almonds and other nuts on a baking sheet (no oil needed) and roast in a 300 degreeoven for about 7 or 8 minutes. Remove and allow to cool.When cool, put the nuts in a big bowl and add the raisins, and seeds, and toss together untilmixed well.Put mixture in glass jars with tight lids or in other tightly sealed food storage containers orziplock bags. Store in cool place or refrigerate.

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Sweet Crunchy Oatmeal Granola

1/2 cup butter1/2 cup brown sugar1/2 cup honey2 TBSP water4 cups old fashioned oatmeal1 cup whole wheat flour1 cup sunflower seeds1 cup chopped nuts (any combination you like)1 cup raisins

Put butter, brown sugar, honey, and water in a 9x13 baking pan. Turn oven on to 375 degreesand set pan inside oven to melt ingredients.Remove pan from oven when butter, brown sugar, and honey are melted, stir, then add theremaining ingredients and stir together well.Put back in oven and bake for 40 to 45 minutes, stirring every 10 or 15 minutes while it bakes.Remove from oven, let cool, and add raisins, mixing again. Let cool completely.Store in tightly sealed container in the refrigerator. Serve with milk as a cereal or as a snack.

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Chewy Granola Snack Bars

1 cup brown sugar, packed2/3 cup peanut butter1/2 cup honey1/2 cup butter, melted2 tsp vanilla3 cup quick cooking oats1/2 cup coconut1/2 cup sunflower nuts1/2 cup raisins1/3 cup wheat germ2 TBSP sesame seeds1 cup chocolate chips

Preheat oven to 350 degrees.Line a 9x13 baking pan with parchment paper or spray with nonstick cooking oil.In a large bowl, mix together brown sugar, peanut butter, honey, butter, and vanilla.Add remaining ingredients and mix well.Turn mixture into your prepared pan and gently spread out and press down to even out.Bake in preheated oven for 15 to 20 minutes or until bars are golden brown.Remove from oven and cool in pan, then lift out, peel away the parchment paper and cut withsharp knife into snack size bars.Store in a tightly sealed container in the refrigerator to keep longer.

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Fruity Wheat Germ Smoothie

1 ripe banana1 cup vanilla low-fat or nonfat yogurt1/4 cup fresh orange juice1 cup sliced fresh peaches1/4 cup wheat germ1 cup cracked ice (optional)

Break up banana and put in blender with yogurt, orange juice, peaches, and wheat germ.Blend on high until frothy. Add cracked ice or shaved ice if desired at this time and blend again.Serve immediately. To sweeten up your smoothie, drizzle in a little honey with ingredients.

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Silky Tofu Berry Smoothie

1 cup orange juice1/2 cup soy milk1 banana1 cup frozen berries (blueberry, blackberry, or raspberry)1/2 cup silken tofu1/2 tsp honey

Put all ingredients in blender and blend on frappe speed until smooth and frothy. Serveimmediately. This drink is loaded with protein and antioxidants and makes a perfect drink forbreakfast or to compliment a fitness program.

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Breakfast Oats and Fruit Smoothie

1 cup soy milk1/2 cup old fashioned oatmeal1 banana, broken into pieces12 frozen strawberries1 tsp honey

Put all ingredients in blender and blend until smooth. You may wish to cut the strawberries inhalf before you add them, or use mashed strawberries. Serve immediately while smoothies arestill frothy.