Great WLS-friendly recipes for any good time!

Just couldn't give up the reserved large lake-front cottage at Larsmont  Resort on Lake Superior shore reserved since last fall, and  invited my 'group' of college gals (class of '78!)  Seven of the ten were able to commit, five of whom teach and had MLK day off.  So just switched weekends, (and happened to accommodated three of our birthdays) and  turned out more awesome than could've imagined. (I'd paid for the first night, so some of us stayed three nights!)  My friends always appreciate that I'm 'the initiator and planner, which I love doing.....)

   Here's what I contributed for my team's designated meals:  excellent protein to sustain snowmobiling the daily  'fresh new snow' trails  up to sixty miles a day, while  some went cross-country skiing and/or snow-shoeing, and much later, most going back and  forth from hot tub to making snow angels, one day meandering  between quaint area shops, and up til wee morning hours playing games, gabbing, and can't escape sore stomachs from all the belly laughter!  Weather was tolerable with proper outdoor attire...only I nearly frostbit fingers on one, hand shooting pics--'hobby-pational hazard!)  So, here are some wonderful recipes!

  ( Hint on the soup: I've made at home and freeze it in  small one-cup Zip Loc freezer containers for make-ahead meals)

Mexican Soup  (I doubled for enough to complement two meals)

Four cups chicken, turkey, or vegetable broth (more if thinner soup desired)
Four cups diced cooked chicken or turkey (or, use cooled store-bought broasted  chicken.)
1-1/2 cups chopped onion
Four 16 oz cans black beans
Two 16 oz cans pinto beans
One 15 oz can Mexican corn
4 oz can green chilies
One pkg taco seasoning
 Mix above items well in crock pot.  Heat on low for two to three hours.  Serve into individual desired serving-size bowls or for freezer storage, put into small plastic freezer containers.

Place proportionately on top:

One 8 oz pkg shredded Monterrey Jack cheese
One 16 oz container f/f sour cream

Serve with  tortilla chips, if desired. (makes a wonderful dip!)
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Strawberry-Romaine Salad

1/2 cup Splenda                 2 Tb raspberry vinegar
1 Tb butter                            2 Tb poppy seeds

1/2 cup slivered almonds  Romaine lettuce, torn to bite-sized pieces

3/4 cup Light Mayonnaise  1/2 pint  fresh strawberries, sliced
1/4 cup Splenda
Place lettuce in large bowl.  Pour dressing over lettuce.  Add strawberries and slivered almonds.
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Best (birthday) Cake Substitute

Place parchment paper in bottom of 9 x 13 cake pan.
Beat five eggs well.  Add two 8 oz pkgs (room temp Neufachatel cheese plus one 8 oz  f/f cream cheese.  Blend well, then add one cup Splenda and two TB real vanilla.
Pour into cake pan.  Bake 45 minutes in 350 degree oven.  Set out five minutes to cool. (leave oven on)

Put  1/2 cup sour cream  and 1/2 cup Splenda in small mixing bowl.  Blend very well.  With rubber spatula, gently spread over entire  'cake'.  Put back into oven  for ten minutes.
Serve alone, or topped with fresh strawberries, raspberries, or blueberries.  This is excellent (at home) with s/f strawberry, raspberry,or lemon jello.  Jello can be made once 'cake' goes into oven.  By time finished cake is cooled, cut into cubes and stir into the thickened Jello.  In about an hour, the Jello will set, the 'cake' totally absorbed.  Excellent dessert or snack.
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Breakfast Bake

Place twelve de-crusted slices High protein white bread (Natural Ovens, Arnold Healthy Nut, or Brownberry varieties) into bottom of 9 x 13 baking dish.  Add two 2-1/2 cups chopped or diced  pre-cooked ham.  Chop fresh choice of all:  3/4 cup broccoli, one red or yellow pepper, medium onion .  Blend well and sprinkle on top of bread.  Whisk  six eggs with 3-1/2 cups skim milk, 2Tb minced onion, 1/2 tsp salt, and 1/4 tsp dry mustard;  pour over bread.  .  Bake uncovered, 60 minutes in 325 degree oven,. Let stand 10 minutes before cutting into squares.

Serving suggestions:  serve with assorted mixed fruit salad, or fresh fruit. Orange juice, and/or Mimosa (and had to repeat last year's OH lite rum with peach-raspberry tea.)
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Toasted Corn Nuts (Garbanzo beans!)

(This is a 'make-ahead, take along' treat)
Depending on number of people:  Two to six cans Garbanzo beans, drained and dried off with paper towels
Place in thin layer on cookie sheet.
Add salt, (and/or garlic or onion powder if desired.)
Put into lower oven rack of 250 degree oven,  turning with heat-proof spatula every thirty minutes until crunchy.
Store in covered tin container or sealed glass container.  (Excellent with a bit of ranch dressing on the side).
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