ORANGE PUSH-UP SMOOTHIES

1 Can Orange Juice Concentrate, slightly thawed
1 Cup Milk or Half and Half
1/2 Cup Sugar or to taste but you really need this much to get the sweet flavor
1/2 Teaspoon Vanilla Extract
2 Cups Ice or to taste

Combine all ings., except the ice in a large blender and blend until smooth and creamy, taking care that the sugar has dissolved and is blended well. If needed can add a splash or more of water or milk. Add ice and blend until smooth. Makes (3) 8oz. drinks. If any is leftover it can be put in a bowl and used as orange sherbet.

GREEK YOUGURT MAC AND CHEESE

8oz. Macaroni Pasta
10 oz. American Cheese, grated buy the block and then grate
1/2 Cup Fat-free Greek Yogurt , like Fage
Salt and Pepper

Grate the cheese. American always melts better than cheddar. Cook macaroni pasta for 10 minutes in salted water until al dente or more if you like it a little softer. Reserve 1 cup pasta water before you drain the pasta. Drain the pasta and put back in the pot. Add 1/4 cup of the pasta water, the yogurt, and 1/3 of the grated cheese and stir until the cheese has melted. Then stir in the remaining cheese, one handful at a time, so it will not stick together. If to thick, then add some more of the pasta water. You can add some cooked chicken breasts to this if you like. Serve warm, and if there is any left over be sure and ref. To reheat, put in the microwave for 30 seconds at a time, if to thick, add 2 tablespoons of milk. Weight watcher points around 5 per serving.

REUBEN DIP

1 Lb. Corned Beef, chipped
8 Oz. Swiss Cheese, shredded
1 (14oz.) Can Sauerkraut, drained
8 oz. Cream Cheese, softened
1/2 Cup Thousand Island Dressing
Rye Crackers, Crisps or Party Bread

Mix all the ings. in a bowl. Before adding the kraut, squeeze out all of the liquid you can. Spoon mixture into a small sprayed casserole dish or pie plate. Bake at 375 for around 30 minutes or until bubbly and browned. Watch and don't let it scorch on top and don't over bake as the cheese will get hard.
Serve with a assortment of rye and pumpenickel crackers, crisps or party bread. Make sure the deli chips the corned beef or you can do it your self by slicing it thin as possible and rough chop the slices into small ribbons the size of your thumb.

WHITE MEXICAN CHEESE DIP

Just how much white mexican dip can you eat at one time. One bowl, or two. It is so good that you scrape the bowl with your finger and lick it off to just get that last bite.
Now if you live close to a Sam's Club I have bought mine there in a big container for around $8.00 and it tastes just like the one you get in the restaurants. But not everyone belongs to Sam's or may not be near one so here is a recipe that works almost as good as the store bought kind.
 You may need to adjust the peppers if you like it mild or hot and with this dip it always goes back to being thick. Just take you a couple spoons full out and put in a bowl and heat in microwave or can use the whole bowl if you are like me. lol. Just don't be on a diet.
You can cut this recipe down as the cheese is sort of expensive to buy. You find it in the deli section of most stores and make sure not to use white cheddar as it will not melt good .If buying from the deli just don't let them slice it into slices but buy it in a block. The cheese sells for around $5.00 a lb. But this make a large amount. The peppers are around $.90 a can.

11/4 Lb.Block White American Cheese(Land Of Lakes Only). cut into 1-inch cubes
1/4 Cup Canned Greeen Chiles, diced, more or less
2 Pickled Jalapenos, (canned) chopped, more or less
1 oz. Pickled Jalapenos Juice, more or less
2/3 Cup Whole Milk or Heavy Whipping Cream
1/2 Cup Cold Water
Pinch of Cumin (optional)

Cut the cheese up in chunks and put in a microwave safe bowl. Add the rest of the ings. and stir good. Put in the microwave on hig for 5 minutes , stopping to stir after every minute.I would use a medium bowl as it may run over the top. It might look watery but keep stirring and it will come together. It will be runny. This makes a soup bowl full. After it sits for a while it will thicken up. So if you do not want to use all of it ,then get out around 2 spoons full and put in the microwave and stir after 30 seconds and it will get runny again. I would start out by not adding to much of the peppers to it at first.
If you want to add the cumin, I would get some out of the bowl and then stir some cumin in a small amount to see if you like the taste of it.You can add more after you taste it but don't burn your mouth. Make sure it is kept ref.
 If you want to keep it warm in the crockpot then wait just before serving it before making it. Serve with tortilla chips or can be poured over vegs.

CHICKEN SPREAD SANDWICHES

16 oz. Chicken Breasts, cooked and chopped   6 Soda Crackers, crushed
2 Tablespoons Sugar
1/8 Teaspoons Salt
1 Tablespoon Catsup
Miracle Whip, to your liking
Boil the eggs and chop. Wash chicken and then cook till done and then chop. Put the eggs and chicken in a medium bowl and then add enough miracle whip to make it the right consistency. Then add the rest of the ings. and mix together and put on sandwich bread. Makes a good sandwiches. Keep ref.

VEGETABLE BURGERS

2 Cups Quinoa, cooked
3/4 Cup Cheddar Cheese, shredded
1/2 Cup Low-fat Cottage Cheese
1 Medium Carrot, fnely grated
1 Cup Zucchini, squeezed
3 Eggs
3 Tablespoons All Purpose Flour
2 Green Onions, including the white part
1/2 Teaspoon Splenda or sugar
1/4 Teaspoon Ground Cumin
1/8 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Black Pepper
Olive Oil for frying

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes 10 burgers.

COCONUT CHEESECAKE DELIGHT

1/2 Cup Butter or Marg, melted
1 Cup All Purpose Flour (I use Self-Rising if I don't have any All Purpose)
1 Cup Pecans, chopped
11/2 Cups Shredded Coconut
1/4 Cup Brown Sugar
2 Large Boxes Instant Coconut Pudding or 1 Coconut and 1 Cheesecake
4 Cups Milk
2 Cups Cool WHip

In a bowl, mix butter, flour, coconut, pecans and brown sugar. Spread evenly in a 9 x 13 pan that has been sprayed. Bake in a preheated oven for 25 minutes. Stir halfway through baking. You want it to crumble and not be one solid crust. Cool mixture. Mix pudding with milk and beat with mixer to combine. Fold in cool whip. Press 1/2 crumb mixture in the bottom of a glass baking dish and put the pudding over top of the crust. Spread  rest of cool whip over top of the pudding . Top with some shredded coconut and then the rest of the crumb mixture. Chill and serve. Keep ref.
 You can also make one layer of the coconut pudding using 2 cups of milk and then make another layer of the cheesecake pudding using 2 cups milk if using large boxes.Spread the coconut layer over the crust and then spread the cheesecake layer over the coconut layer. Can be combined or made into two separate layers.