2 Ingredient Recipes
My mother is a reader of Woman's Day Magazine (whose recipes I usually love) and she passed on these 2 ingredient recipe cards to me. Sure, some of them are a little odd and I will probably never, ever attempt, but there were a few that immediately grabbed my attention and I can't wait to try out! (Pineapple with coconut sorbet...:DROOL:)
If you want the actually cards to print out and some additional ideas: http://www.womansday.com/food/6577/2-ingredient-recipe-cards.html, http://www.womansday.com/food/6373/none.html
Marinate mixed olives (jar) with freshly grated peel and juice from 1 lemon in refrigerator at least 24 hours.
Halve hard-cooked eggs. Mix yolks with enough reduced-fat basil pesto (tub) to moisten. Spoon or pipe into egg whites.
Serve hot potato puffs (frozen) with horseradish mustard to dip.
Cook fresh asparagus spears in boiling water 4 to 5 minutes. Plunge into ice water; drain well. Wrap with prosciutto.
Skewer chilled, peeled, cooked shrimp. Serve with Thai peanut sauce (bottle) for dipping.
Sprinkle saltine crackers with shredded Parmesan cheese. Toast on a baking sheet in a 375°F oven 8 minutes or until lightly browned.
Hollow out cherry tomatoes. Fill with any flavor purchased hummus.
Spread sliced smoked salmon with chive cream cheese. Roll up tightly; cut crosswise in pinwheels.
Halve hard-cooked eggs. Mix yolks with tartar sauce (jar) to moisten. Spoon or pipe into egg whites.
Wrap sliced prosciutto around wedges of melon.
Top heated mini-crab cakes (frozen) with béarnaise sauce (jar).
Hollow out center of a round loaf Italian bread. Fill with purchased spinach dip.
Spoon deli seafood salad into Belgian endive leaves.
Mix ingredients in a 5- to 5 1/2-qt slow-cooker, then cook on low heat setting.
1 lb hot dogs and 2 cans (16 oz each) turkey chili. Stir in 1/4 cup water; cook 4 to 6 hr.
4 lb country-style pork ribs and 2 cans (28 oz each) barbecue baked beans; cook 8 to 10 hr.
8 skinned, boned chicken thighs (about 2 1/2 lb) and 1 jar (16 oz) light Parmesan Alfredo sauce; cook 4 to 6 hr.
3 lb cubed beef chuck for stew and 2 cans (10 3/4 oz each) condensed vegetarian vegetable soup; cook 8 to 10 hr.
1 pkg (1 1/2 lb) fully cooked appetizer-size turkey meatballs (refrigerated), 2 pkt (1.2 oz each) roasted turkey gravy mix and 2 cups water; cook 4 to 6 hr.
3 lb boneless pork shoulder roast and 1 cup barbecue sauce (bottle); cook 8 to 10 hr.
3 lb cubed boneless lamb shoulder and a 1.8-oz box leek soup mix. Stir in 1 1/4 cups water; cook 8 to 10 hr.
1 lb turkey kielbasa and 2 lb fresh sauerkraut, rinsed. Stir in 1/3 cup water; cook 4 to 6 hr.
4 chicken legs (about 3 lb), skin removed, and a 26-oz jar green and black olive pasta sauce; cook 6 to 8 hr.
4 turkey drumsticks (about 3 1/4 lb), skin removed, and 1 envelope (from a 2.4-oz box) savory herb with garlic soup mix. Stir in 1 1/4 cup water; cook 6 to 8 hr.
Soups & Soup Boosters
Mexican Tomato: Stir salsa (jar) into chilled 8-vegetable juice.
Easy Borscht: Purée pickled beets (jar). Stir in buttermilk until soup consistency.
Consommé Madrilène: Mix room temperature consommé (can) with a little tomato juice. Chill until consistency of jelly.
Lemony Chickpea: Mix plain lowfat yogurt with lemony hummus (tub). Stir in water until soup consistency.
Swedish Cherry: Purée dark sweet cherries (frozen), thawed, and cherry yogurt. Add water until consistency of thick soup.
Melon: Purée ripe cantaloupe melon. Stir in white grape juice.
Add to canned soup while heating (except where noted):
Stir broccoli florets (thawed, frozen) into cream of chicken soup.
Add coleslaw mix (bag) to minestrone.
Stir sliced chorizo sausage into black bean soup.
Sprinkle shredded Swiss cheese on servings of split-pea soup.
Stir basil pesto (tub) into hot tomato soup.
Stir tomatoes with green chilies (can) into Cheddar cheese soup.
Add diced ham to cream of asparagus soup.
Sprinkle shredded Parmesan cheese on servings of lentil soup.
Stir corn (can) into New England clam chowder.
Sprinkle skinned and boned chicken breasts with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Sauté chicken 5 to 6 minutes, turning once until barely pink at the center and an instant-read thermometer inserted from side to middle registers at least 160°F. Remove to a platter; cover. Heat one of the following in the skillet or in a separate pan; spoon over chicken:
Peanut stir-fry sauce (bottle); stir in a little water, if necessary.
Creamy mustard sauce (jar) and water (equal amounts, well blended)
Vodka pasta sauce (jar)
Creamed spinach (frozen)
Citrus salad dressing (bottle)
Mixed citrus sections (jar)
Szechuan stir-fry sauce (bottle), thinned with water if necessary
Mango chutney spooned directly from jar onto cooked chicken
Herbed goat cheese slices placed directly on cooked chicken
4-cheese Alfredo sauce (bottle)
Broccoli in cheese sauce (frozen), thawed
Spoon sundried tomato spread (jar) on grilled slices Italian bread.
Top grilled ham steaks with pepper jelly.
Spoon reduced-fat basil pesto (tub) on grilled, sliced vegetables (such as onion, zucchini and eggplant).
Serve grilled salmon steaks or fillets with olive spread (jar).
Top grilled beef steaks with soft blue cheese.
Pile coleslaw on grilled hot dogs.
Top grilled burgers with green salsa (jar).
Top grilled pork chops with corn relish (jar).
Shake green pepper sauce (bottle) on grilled shrimp.
Sandwich shredded cheese between 2 flour tortillas. Heat in nonstick skillet 2 minutes per side or until cheese melts. Cut in wedges.
Mix bite-size cereal squares and M&M’s.
Spread ripe pear wedges with creamy blue cheese.
Fill celery ribs with peanut butter.
Spread apple and cinnamon mini rice cakes with apple butter.
Wrap a slice of ham around a dill pickle spear.
Spoon pineapple cottage cheese into a lettuce leaf; roll up.
Top toasted Italian bread slices with chopped marinated artichoke hearts (jar).
Spoon nonfat refried beans (can) into bell-pepper wedges.
Spread toasted pita wedges with garlic hummus (tub).
Dip baby carrots in heated salsa con queso (jar).
Spread bagels with strawberry cream cheese (tub).
Mix bite-size cereal squares with trail mix.
Top apple wedges with honey spread (jar).
Dip breadsticks in heated marinara sauce (jar).
Sprinkle bell-pepper wedges with shredded pepperjack cheese. Microwave to melt cheese.
Dip pretzel rods into honey mustard.
Spoon salmon cream cheese on lettuce leaves. Roll up.
Dip fruit (strawberries, banana slices, orange segments, dried figs or apricots) in melted chocolate.
Scoop vanilla ice cream into a tall glass. Slowly pour in cold root beer. Serve with a straw and long spoon.
Top graham crackers with Nutella (hazelnut spread).
Gently stir raspberry preserves into cubed watermelon.
Process a 10-oz box frozen lite strawberries in syrup and 1/2 cup strawberry yogurt in food processor until smooth. Scoop into ice cream dishes.
Bake fresh plum halves in a 350°F oven 20 minutes or until tender. Top with small scoops of lemon sorbet.
Pour chocolate milk into a dessert bowl. Add a scoop or 2 of hazelnut gelato.
Top fresh blueberries with honey yogurt.
Sprinkle strawberries with balsamic vinegar.
Serve gingersnaps with a tall glass of cold milk for dunking.
Sprinkle cantaloupe wedges with freshly ground black pepper
Top toasted waffles with dulce de leche ice cream.
Sprinkle fresh peach or nectarine halves with brown sugar. Broil until bubbly.
Top grilled fresh pineapple slices with coconut sorbet.