Lollipops

Ingredients:

2 cups Sugar
2/3 cup Lite Karo Syrup
1 cup water
1 1/2 tsp. flavoring
food coloring

Directions:

Prepare molds by placing them on parchment paper with lollipop stick in them. Lightly spray with non-stick spray.

Combine the sugar, syrup and water in a medium sauce pan and place over medium high heat. Stir until the sugar dissolves and have your candy thermometer ready. The thermometer will read “Hard Crack” (or 300 degrees) when you know to turn off the heat and remove the pan from the heat. When the liquid is ready, add 1 1/2 tsp. flavoring and food coloring. It will fizz a little and smell strong, but it is perfect for the suckers.

Pour the lollipop liquid into the molds. The strings that are left will harden and break off. Allow the lollipops to set for about 10-15 minutes. Test them by trying to pop them out.


Source: Make and Takes
Note: Be sure to get the molds to lay flat to avoid spillage. For easy pouring I spray non-stick spray in a 2 cups glass measuring cup, the spout helps to pour evenly and carefully. Only make one flavor per batch, splitting them is not recommended. I like to wrap these in lollipop bags with a twisty tie. Super YUM!

Oven Roasted Veggies Revamped

Ingredients:

3 tbs. Olive Oil
Left over Oven Roasted Veggies
1 lb frozen shrimp, peeled and de-veined
2 garlic cloves minced
1/4 cup Prego Sauce
salt and lemon pepper to taste
shredded Parmesan cheese


Directions:

In a large skillet, set on medium high heat add olive oil. Add left over veggies and saute until lightly browned and heated through. Add garlic and stir. Add shrimp and season to taste. Cook until the all shrimp is pink and has curled into itself. Add Prego sauce and Parmesan cheese, stirring to coat all veggies and shrimp with the sauce. Serve immediately and enjoy!


Source: ME!
Note: This would be delicious over pasta and garlic or rosemary bread.

Vegetable Quiche Cups

Ingredients:

1 package frozen chopped spinach
3/4 cup egg beaters
3/4 cup shredded string cheese
1/4 cup diced red bell pepper
1/4 cup diced onion
salt and pepper

Directions:

Line a muffin pan with foil baking cups and spray cups with Pam.

Combine eggs, cheese, spinach, pepper and onions in a bowl and mix well. Divide evenly into muffin cups. Bake at 350 for 20 minutes, until knife inserted in the center comes out clean.

Source: South Beach Diet Cookbook
Note: Cups may be frozen and reheated in the microwave. SO YUM!

Oven Roasted Vegetables

Ingredients:

1 medium zucchini, cut into bite size pieces
1 medium summer squash, cut into bite-size pieces
1 medium green bell pepper, cut into bite-size pieces
1 medium butternut squash, pealed and cut into bite-size pieces
1 lb. fresh asparagus, cut into bite-size pieces
1 red onion, cut into 8th
3 tbsp extra-virgin olive oil
1 tsp salt
freshly ground pepper


Directions:

Heat over to 450 degrees. Place zucchini, squashes, pepper, asparagus and onion in a 9X13 pan. Toss with olive oil, salt and pepper to taste. Mix until the veggies are well coated with oil. Evenly spread out in pan. Roast veggies for 30 minutes, stirring occasionally, until veggies are slightly browned and tender.

Source: South Beach Diet Book
Note: Although the recipe doesn't call for butternut squash it really adds a nice sweetness to the dish. I also like to add other seasonings like oregano, garlic and thyme.