Ingredients

• 4 ripe Fresh California avocados, seeded and peeled
• 2 Tbsp lemon juice
• 1 clove garlic, crushed
• 1 tomato, finely chopped
• ¼ Cup finely chopped onion
• ¼ tsp ground cumin
• 3 drops hot pepper sauce
• Tortilla chips

Instructions

1. Using a fork, coarsely mash avocado with lemon juice and garlic.

2. Stir in remaining ingredients to blend.

3. Garnish as desired and serve with tortilla chips.

Source: California Avocado Commission

Ingredients

• 2 slices of good quality wheat bread
• 4 slices of bacon
• avocado, sliced
• 3 to 4 slices of roma tomato
• cream cheese
• garlic salt
• ground pepper
  

Instructions

1. Cook 4 slices of bacon. Remove, drain bacon and allow to cool. Toast 2 slices of wheat bread as desired. Spread each slice of wheat bread with desired amount of cream cheese. Place bacon, slices of avocado, and slices of roma tomato on one side. Sprinkle very small amount of garlic salt on other slice of bread. Put together and Enjoy!!!

Preparation Time:  30 minutes

Number of Servings:  4

Ingredients:

3 cups chopped broccoli (or 2 10-ounce packages frozen broccoli)

1/2 cup diced celery

1/2 cup chopped onion

1 cup low sodium chicken broth

2 cups nonfat milk

2 Tbsp cornstarch

1/4 tsp salt

 Dash pepper

 Dash ground thyme

1/4 cup grated Swiss cheese

Directions:

Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8 minutes). Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted.

Source: The National Fruit and Vegetable Program

Preparation Time: 30 minutes
Number of Servings: 7

Ingredients:
1/2 medium avocado, seeded and peeled
1 cup low fat cottage cheese
3/4 cup plain, non-fat yogurt
1/2 cup sliced green onions
1/4 cup shredded carrots
1 Tbsp fresh lemon juice
1/4 cup non-fat mayonnaise
2 cups broccoli florets
1 cup cucumber slices
28 melba toast rounds

Directions:
Dice avocado into small pieces, toss with lemon juice and set aside. In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, gently stirring in onions and carrots. Cover and chill. Serve with cut vegetables, crackers and melba toast rounds.

Source: Produce for Better Health

4 ounces cream cheese or reduced-fat cream cheese

1/4 cup plain yogurt

3/4 cup coarsely chopped green onion

1/2 cup fresh parsley leaves, chopped

1/4 cup fresh lemon juice

salt

black pepper

In a food processor, combine cream cheese, yogurt, green onions and parsley. Use care to dry green onions and parsley before adding to the food processor. Process until the mixture is smooth and light green. Season to taste with lemon juice, salt and pepper.

Delicious with a variety of crackers or cut vegetables such as green peppers, carrots, broccoli, tomatoes, etc.

This recipe from Kraft Foods adds novelty to the dinner options for those with kids. My experience is that even teenagers appreciate the uniqueness of this one. Hey try it out, I am sure you will be making it again and again.

I have cooked this in a microwave for for 30 seconds and used the the Kraft Easy Mac product to save time and clean-up.

4 OSCAR MAYER Wieners
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

CUT wieners in half lengthwise with sharp knife, starting each cut about 1 inch from one of the ends of each wiener. Roll each wiener one-quarter turn and cut a second lengthwise slice in wiener, again starting about 1 inch from the uncut end. (This will form 4 "legs" of the "octopus.") Using a small knife or kitchen scissors, cut each leg lengthwise in half, about 1 inch from the uncut end, creating a total of 8 legs in each wiener. Poke 2 holes into the uncut portion of each wiener for the "eyes."
ADD wieners to pot of boiling water and cook as directed on package, watching each wiener turn into an octopus right before your eyes. Meanwhile, prepare Dinner as directed on pkg.
SPOON Dinner evenly into 4 small bowls; top each with an octopus.

KRAFT KITCHENS TIPS

Serving Suggestion
Serve this dish with your child's favorite vegetable, such as baby carrots or carrot coinsn

Size-Wise
For a special treat, combine these 2 popular foods for kids to create a fun main-dish.

Recipe and photo source: Krafts Foods

Yeild: 4 sandwiches
Prep: 20 minutes
Chill: 2 hours
Grill: 8 minutes

Ingredients

* 1 pound fresh or frozen tuna steaks
* 2 to 3 tablespoons olive oil or cooking oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon lemon juice
* 1 small red onion, very thinly sliced
* 1/3 to 1/2 cup mayonnaise
* 3 tablespoons dill pickle relish
* 1 teaspoon finely shredded lemon peel
* 1 tablespoon lemon juice
* 1 teaspoon minced garlic
* 1/2 teaspoon yellow mustard
* 4 6-inch long Italian-style or French-style rolls, halved lengthwise
* Sliced hard-cooked eggs, dill pickle slices, tomato slices (optional)
* Sprigs of fresh dill weed (optional)

Directions

1. Thaw tuna, if frozen. Brush tuna generously with oil; sprinkle with salt and pepper. Cover; chill 2 hours.

2. In a medium bowl combine the 1 tablespoon lemon juice with 2 cups water. Add onions and allow to soak for 15 minutes. Drain.

3. Remove tuna from refrigerator. Place tuna on the greased rack of an uncovered grill. Grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake easily when tested with a fork, turning once. Break into chunks with two forks.

4. In a small bowl stir together mayonnaise, relish, lemon peel, 1 tablespoon lemon juice, garlic, and mustard.

5. In a medium bowl toss tuna with mayonnaise mixture. Stir gently to combine.

6. Spoon mixture onto bottoms of rolls. Top with sliced hard-cooked eggs, dill pickle slices, and/or tomato slices, if desired, and some of the onions. Add a few sprigs of fresh dill. Top with remaining half of the roll.

Source: Better Homes and Gardens

2-8 Servings
Time to make 15 min
5 min prep

2-8 salmon steaks (4-6 oz. ea., or a couple large fillets) or chicken breasts (4-6 oz. ea.)
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons scallions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
1 teaspoon crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

1. Into a large zip-lock bag, make marinade out of peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Combine well, and insert fish or chicken. Seal and marinate in refrigerator 4-24 hours.
2. Preheat and oil grill. On medium-high heat grill fish 5 minutes per side, until fish just flakes with a fork. (10 minutes total, per 1" of thickness at thickest point of fillet). With Chicken grill until firm or juices run clear.

Source: Recipezaar.comv

Greek Chicken Wrap with Herb Yogurt Sauce

Servings: 4
Prep Time: 30 minutes
Cook Time: 11 minutes

Ingredients:

For the sauce
2 cups fat-free plain yogurt
1 cup peeled, seeded and diced cucumber
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 tablespoon white vinegar
2 teaspoons minced garlic
1/4 teaspoon salt (optional)

For the wrap
1 (6-ounce) boneless, skinless chicken breast
1 tablespoon light Italian dressing
4 (6-inch) whole wheat pitas
2 cups chopped romaine lettuce
1 medium tomato, chopped
1/2 cup sliced red onion
1/4 cup crumbled Feta cheese
4 kalamata or black olives, pitted and sliced

Preparation:

For the sauce

In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.

For the wrap

Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for 15 minutes; pound (using a meat pounder or mallet or the bottom of a skillet) and flatten to about 1/2-inch thickness; and remove chicken.

In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.

Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the herb sauce over top and fold in edges of pita. Wrap sandwich in parchment or waxed paper for plating and serving. Repeat with remaining pitas. Serve immediately with additional sauce on the side.

Source: 3-A-Day of Dairy

Nutritional Facts:
Calories 350
Fat 7 g
Saturated Fat 3 g
Cholesterol 40 mg
Sodium 670 mg
Calcium 25% Daily Value
Protein 24 g
Carbohydrates 51 g
Dietary Fiber 6 g

Father's Day is a day to not only honor your father, but all men who act as a father figure. Stepfathers, uncles, grandfathers, and adult male friends are all honored on Father's Day.

Now 72 countries set aside a day each year to recognize fathers. In addition to the United States there are 36 other countries that celebrate Father's Day on the third Sunday in June.

The origin of Father's Day is not clear. Some say that it began with a church service in West Virginia in 1908. Others say the first Father's Day ceremony was held in Vancouver, Washington.

In West Virginia the Fairmont church, however, has the satisfaction of knowing that on July 5, 1908, a worship service was the first true observance. In fact, in 1985, the state of West Virginia erected a black and white historical marker declaring Fairmont the birthplace of Father's Day.

The president of the Chicago branch of the Lions' Club, Harry Meek, is said to have celebrated the first Father's Day with his organization in 1915; and the day that they chose was the third Sunday in June, the closest date to Meek's own birthday.

Regardless of when the first true Father's Day occurred, the strongest promoter of the holiday was Mrs. Bruce John Dodd of Spokane, Washington. Mrs. Dodd felt that she had an outstanding father. He was a veteran of the Civil War. His wife had died young, and he had raised six children without their mother.

In 1909, Mrs. Dodd approached her own minister and others in Spokane about having a church service dedicated to fathers on June 5, her father's birthday. The chosen date was too soon for her minister to prepare the service, so he spoke a few weeks later on June 19th. From then on, the state of Washington celebrated the third Sunday in June as Father's Day. Children made special desserts, or visited their fathers if they lived apart.

States and organizations began lobbying Congress to declare an annual Father's Day. In 1916, President Woodrow Wilson approved of this idea, but it was not until 1924 when President Calvin Coolidge made it a national event to "establish more intimate relations between fathers and their children and to impress upon fathers the full measure of their obligations." Since then, fathers had been honored and recognized by their families throughout the country on the third Sunday in June.

"It doesn't matter who my father was; it matters who I remember he was." -- Anne Sexton an American poet and writer.

Cooking and grilling are always thoughtful ways of showing appreciation. We have listed here a couple of collections with carefully selected recipes for this special occasion.

We hope that you find one or two that appeal to you. From all of us here at GroceryGuide a special "Thank you" to all fathers.

Father's Day Recipes:
All Recipes.com
RecipeZaar.com
FamilyFun.com
About.com

Red Pepper Mango Onion Sauce
Makes 6 servings.

Ingredients:
1-1/4 cups chopped onion
1 cup chopped red bell pepper
1 Tbsp. oil
3/4 cup fresh mangos, peeled & cubed
1 cup mango nectar
1 Tbsp. fresh ginger, minced
2 tsp. balsamic vinegar
1/4 tsp. crushed red pepper flakes
1 Tbsp. flour

Directions: Saute' onions and red bell pepper over medium heat for 5-8 minutes until soft. Stir in flour. Add mango, mango nectar, ginger, vinegar and red pepper flakes. Cook, stirring over medium heat until sauce boils and is thickened. Serve hot over chicken, fish or pork.

National Onion Association

Here is the recipe for the burger but you really need to read the article for all of the other recipes (homemade buns, 30 minute relish, onions, Chipotle Ketchup and Peppercorn Shallot Mustard) and tips. I think you will enjoy it as I did and so the link is below. For those in a rush however, here is the meat of the issue, the recipe for Rosenfeld's Best Burgers

Summary:
Be gentle when forming these burgers into patties, so they maintain a light texture. Tony Rosenfeld prefers thin patties, as they cook quickly and are easier to eat. If you prefer thicker burgers, just add a minute or two to the cooking times.

To add cheese, cook the burgers to a lesser doneness, set a slice on top, transfer to a cooler part of the fire (or reduce the heat to low on a gas grill), cover the grill and cook for 1 to 2 minutes, until the cheese just melts.

The burgers can be formed, then covered and refrigerated for up to 4 hours before they are cooked. Serve them hot on hamburger buns with your preferred toppings.

8 servings

Ingredients:
3 pounds ground beef (chuck), preferably 85 percent lean
Olive oil, for forming the patties
2 teaspoons kosher salt

Directions:
If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.

Divide the beef into 6-ounce portions. Lightly spritz some oil on your hands (this helps mold smooth patties). Form the beef into patties about 1/2-inch thick and 4 1/2 inches wide, gently pressing and spreading the beef while rotating it in your hands. Sprinkle each burger with a total 1/4 teaspoon salt on both sides. Cover and refrigerate for up to 4 hours before grilling (you may need to reshape the burgers a bit after refrigeration).

When ready to grill, clean the grate well with a wire brush. Using an old dish towel, lightly oil the grate. On the gas grill, cook the burgers about 3 minutes, covered, without touching them, until the sides of the burgers start to darken and some juices rise to the top; the burgers should show good grill marks if you peek underneath. Flip the burgers and cook about 3 minutes without touching them, until they start to become firm to the touch.

To check doneness, pull one of the thicker burgers to a cooler side of the grill and make a slit in the center; it should be light pink for medium. Keep cooking, flipping one or two more times, to the desired degree of doneness, allowing a couple more minutes for well-done. Sprinkle with a little salt and serve immediately.

Recipe Source: The Washington Post - food writer Tony Rosenfeld.
Article: The Washington Post - A Perfect Burger, Top to Bottom

Salad
For each serving use:
1/2 cup fresh vegetables cut into 1-inch chunks, such as bell peppers, cucumbers, zucchini, tomatoes (cherry or grape), celery, radishes and mushrooms
2 - 3 leaf lettuce, baby romaine, spinach leaves
1 1/2 ounces, low-fat Cheddar cheese cut into cubes
1 wooden skewer

Honey Mustard-Yogurt Dressing
1 cup plain, fat-free or low-fat yogurt
3 tablespoons sweet honey, deli-style mustard
2 teaspoons honey
1 teaspoon salt
1 teaspoon sugar

Parent and Child: Wash hands.

Parent and Child: Wash vegetables, pat dry with a clean paper towel and cut into 1-inch chunks.

Parent and Child:

Noodles Alfredo
While writing the draft for the book review of Sandra Lee Semi-Homemade Cooking I came across this recipe on her website. Now I have not tried it yet every other recipe that I have tried from her books have been a success. The simplicity of this one just had to be shared.

Serves 2
Ingredients:
1 package (16-ounce) fettuccine (prepare 8 ounces, half of package), De Cecco
1 1/2 sticks butter, Land O' Lakes
1 cup whole milk
1 cup grated Parmesan cheese, Kraft
Salt

Prep Time: 5 minutes
Cooking Time: 10 minutes

Preparation:

* In a large pot of boiling salted water, cook noodles according to package instructions. Drain.
* Return noodles to pot and place over low heat.
* Add butter and milk to noodles and toss until butter is melted.
* Add cheese and stir just until melted.
* Remove from heat.
* Salt to taste.
* Serve immediately.

Courtesy of Semi-Homemade.com

See more of Sandra Lee's Semi Homemade recipes and tips on Entertaining, Cooking, Gardening and much more.