Green tea with gensing and honey (mock of Arizona tea)

I LOVE Arizona tea with gensing and honey - Tried it- not even close :( see notes below.

* 4 Qt. Water
* 2 Lipton Green Tea Bags (Regular Size) (Yes only two)
* 1 Cup Sugar
* 4 Tbsp Honey
* 6 Tbsp Lemon Juice
* 1/4 Tsp Gensing Extract
(can find at local health food source)


Directions

1. Boil 1 qt water
2. Steep Green Tea bags for 1 Hour (YES 1 hour)
3. After your hour is up add
the rest of the ingredients and stir
4. Serve chilled.
5. Save much dollars!

My Notes: This is NOT ANYTHING LIKE ARIZONA'S GREEN TEA W/ HONEY+GENSING!! I drink the stuff religiously and it's not anywhere near it. Too much lemon.
I may try it again and maybe be bold and go with 4 tea bags and only 3 tbs lemon- then add more lemon to taste if necessary... maybe then we'll get closer.
Was really hoping to save money too....sigh.

Lemon Cream sauce

Lemon Cream Sauce
from Mireille Guiliano
FrenchWomenDontGetFat.com

INGREDIENTS
1½ Tablespoon fresh cream
or 3/4 Tablespoon heavy whipping cream
and 3/4 T sour cream
½ teaspoon extra virgin olive oil
½ teaspoon lemon zest
½ teaspoon lemon juice
2 teaspoons fresh parmesan

Yield: 2 Servings

RECIPE
Mix the fresh cream, olive oil, lemon zest, and lemon juice in a small bowl. Heat under medium flame for a minute.

When mixture starts thickening, add the parmesan cheese, stir, and cook for another minute.

If having with pasta, add and mix. Serve immediately.

Sauce is also good over fish ,chicken, your favorite vegetable... the uses are endless.

Buffalo chicken dip

Buffalo chicken dip
Sara Haines from the today show.

INGREDIENTS

• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream
• 1 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce
• 2 1/2 cups shredded chicken, cooked
• 8 ounces provolone cheese, shredded

DIRECTIONS

Mix and bake at 350 degrees for 25-30 minutes.

Serve with Tostito Scoops.

Cheddar-Beef Enchiladas

Cheddar-Beef Enchiladas (kraft - this may be similar to one already posted )
Prep Time: 20 min Total Time: 43 min Makes: 5 servings

items needed:
1/2 lb. extra lean ground beef
1/2 cup each chopped red and green peppers
2 cups TACO BELL® HOME ORIGINALS® Thick ‘N
Chunky Salsa, divided
1-1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar
Cheese, divided
10 corn tortillas (6 inch)
2 Tbsp. KRAFT Light Zesty Italian Dressing

HEAT oven to 400°F.
BROWN meat with peppers in large nonstick skillet. Stir
in 1 cup salsa; simmer 5 min., stirring occasionally. Remove
from heat; stir in 1/2 cup cheese.
SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-
inch baking dish. Brush dressing lightly over both sides
of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave
on HIGH 20 to 30 sec. or just until warmed. Immediately
spoon 1/3 cup meat mixture down center of each
warm tortilla; roll up. Place, seam-sides down, over salsa
in dish. Repeat with remaining tortillas and meat mixture;
top with remaining salsa. Cover.
BAKE 20 min. or until heated through. Uncover; top with
remaining cheese. Bake, uncovered, 2 to 3 min. or until
cheese is melted.

Southwest Beef & Pepper Skillet

Southwest Beef & Pepper Skillet (Kraft again)
Prep Time: 10 min Total Time: 25 min Makes: 6 servings,
1-1/3 cups each

need:
1 lb. extra lean ground beef
1 can (14-1/2 oz.) beef broth
1 can (10 oz.) diced tomatoes and green chiles,
undrained
1 each large green and yellow pepper, thinly
sliced, then halved
2 cups instant white rice, uncooked
1-1/2 cups KRAFT 2% Milk Shredded
Cheddar Cheese

HEAT broiler.
BROWN meat in large ovenproof skillet. Stir in broth and
tomatoes; bring to boil.
ADD peppers and rice; stir. Cover; simmer on low heat 5
min. or until rice is tender.
TOP with cheese. Broil, uncovered, 2 to 3 min. or until
melted.

Salsa Cheddar Chicken

Salsa Cheddar Chicken (compliments Kraft)
Prep Time: 10 min Total Time: 40 min Makes: 4 servings

2 Tbsp. KRAFT Light Zesty Italian Dressing
4 small boneless skinless chicken breast
halves (1 lb.)
1 large green pepper, cut into thin strips
1 large tomato, chopped
1 cup salsa
1 cup KRAFT 2% Milk Shredded Mild
Cheddar Cheese
2 cups cooked brown rice


HEAT dressing in large skillet on medium heat. Add chicken;
cover. Cook 4 to 5 min. on each side or until lightly
browned. Remove from skillet; cover to keep warm.
ADD peppers to skillet; cook 5 min., stirring frequently.
Stir in tomatoes and salsa. Return chicken to skillet;
simmer, covered, on medium-low heat 10 min. or until
chicken is done (165ºF).
TOP with cheese; cook, covered, 4 to 5 min. or until
melted. Serve over rice.

Tri-colored stuffed peppers

also from kraft

Tri-Color Stuffed Peppers
Prep Time: 15 min Total Time: 55 min Makes: 6 servings, one
stuffed pepper half each

2 cups frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS®
Thick ‘N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 each: large red, yellow and green bell pepper,
cut lengthwise in half, seeds removed
1/2 cup water

HEAT oven to 400°F. Mix crumbles, corn and salsa in
large nonstick skillet. Cook on medium 5 min. or until
heated through, stirring frequently. Remove from heat.
Stir in rice and 1/2 cup cheese.
SPOON into pepper halves; place in 13x9-inch baking
dish. Pour water into bottom of dish; cover with foil.
BAKE 30 min.; sprinkle with remaining cheese. Bake,
uncovered, 10 min. or until cheese is melted.