Five Foot Foodie

taking control of the cookbook chaos

Mom’s Hot Sauce

August 7
  • 1/2 C ketchup
  • 1/2 C lite miracle whip
  • 3 Tbsp Frank’s RedHot hot sauce

Start by mixing equal parts ketchup and miracle whip.  Add hot sauce to taste.  The above measurements yield just over 1 cup of sauce.  Each tablespoon has approximately 18.4 calories.

Strawberry Rhubarb Sauce

April 23

  • 2 cups halved fresh strawberries
  • 1 cup sliced fresh or frozen rhubarb
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

In a small saucepan, combine the strawberries, rhubarb and sugar. Bring to a boil over medium heat. Combine cornstarch and water until smooth; stir into fruit mixture. Cook and stir for 1-2 minutes or until thickened. Serve warm or chilled. Yield: 1-3/4 cups.

Nutrition Facts: 1/4 cup equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, 1 g fiber, trace protein.

Roasted Vegetable Dip

January 18


  • 2 large sweet red peppers, cut into 1-inch pieces
  • 1 large zucchini, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) reduced-fat cream cheese
  • Assorted crackers

Place the red peppers, zucchini and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the olive oil, salt and pepper; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.

Place cream cheese and vegetables in a food processor; cover and process until blended. Chill until serving. Serve with crackers. Yield: 2-1/2 cups.

Nutrition Facts: 2 tablespoons (calculated without crackers) equals 44 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 110 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.

Baked Crab Rangoon

January 1
  • 1 can (6 oz.) white crabmeat, drained, flaked (I used 6oz imitation crab)
  • 4 oz.  neufchatel cheese, softened
  • 2 green onions, thinly sliced
  • 1/4 cup  light mayo
  • 12 won ton wrappers
Heat oven to 350 degrees.  Mix the first 4 ingredients.  Place 1 won ton wrapper in each of 12 mini muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.  Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.  (For a crispier rangoon, bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through).   Makes 12 servings.
Per serving:

Calories 70, Total Fat 4g, Cholesterol 20mg, Sodium 160mg, Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 4g

Beer Dip

December 31


  • 2 packages (8 ounces each) lite cream cheese, softened
  • 1/2 a can of beer
  • 1 envelope ranch salad dressing mix
  • 2 cups (8 ounces) reduced-fat shredded cheddar cheese

In a large bowl, beat the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups.

Zesty Crackers

December 24
  • 1 cup oil
  • 2 tbsp red pepper flakes
  • 1 tbsp garlic powder
  • 1 packet dry ranch dressing mix
  • 4 sleeves of saltine crackers

Mix the first 4 ingredients together and pour over the crackers.  Stir well and put into a container that can be turned periodically throughout the day or stir about every hour.  Store in an airtight container.

Salted Nut Roll Snack Mix

September 26
  • Two 11oz bags of Brach’s candy corn
  • One 16oz canister of dry roasted peanuts

Dump everything in a gallon-size Ziploc bag (or large bowl).  Mix well.  Enjoy!

Cucumber Dip

August 23


  • 2 cups finely shredded cheddar cheese, 2% reduced fat
  • 2 cups finely shredded mozzarella cheese
  • 2 large tomatoes, diced
  • 1 medium green pepper, diced
  • 1 small cucumber, seeded and diced
  • 1 small onion, diced
  • 1 8-ounce bottle Hidden Valley ranch salad dressing, lite
  • 2 tablespoons salsa

In a large bowl, combine the first six ingredients.  Combine the salad dressing and salsa in a separate bowl.  When ready to serve, pour the salad dressing mixture over the cheese and vegetable mixture and stir gently to combine.

Veggie Quesadillas

April 21
  • 1 green bell pepper
  • 1 red pepper
  • 1 small zucchini
  • sliced baby bella mushrooms
  • fat-free flour tortillas
  • monterey jack cheese
  • nonstick cooking spray
  • light sour cream
  • fresh salsa

Spray a nonstick pan with nonstick cooking spray.  Thinly slice the peppers and zucchini.  Saute the veggies over medium heat for approximately 5-10 minutes.  Set aside.  Spray the pan with nonstick spray and add a tortilla.  Cover half the tortilla with veggie mixture and some cheese.  Fold the tortilla in half over the veggies and cheese.  Brown lightly over medium-low heat, flipping once.  Repeat until the veggie mixture is gone.  Cut the finished quesadillas into wedges and serve with sour cream and salsa.

Simple Seven-Layer Dip

October 29

3 032

  • Lite sour cream
  • Salsa
  • Finely shredded cheddar cheese (or Mexican/taco)
  • Tomato, diced
  • Chives or green onions, chopped/diced
  • Black olives, sliced
  • Pickled jalapeno slices

Layer all ingredients in an 11×7 or 9×13 pan.  Chill until ready to serve.  Serve with bite-size tortilla chips.

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