Appetizers in the Break Room, Part 1
By: Marian Kelly
Updated: December 20, 2011
Recipes:
Ground Pork Wrap
1 Tablespoon Fresh Ginger
2 Tablespoons Fresh Chopped Garlic
2 Tablespoons Olive Oil
Sautee ginger and garlic 3-5 minutes until cooked
1 lb Ground Pork - Add to garlic & ginger mixture
1 cup chopped Mild Bell Peppers
2 oz Garlic Powder
2 oz Organic Soy Sauce
Add peppers, garlic powder and soy sauce to pork when pork is almost cooked
Top with:
2 oz Fresh Cilantro
cup shredded carrots
cup shredded red cabbage
Add mixture to romaine or bibb lettuce leaves and wrap.
Bean Dip
1 can (31oz) Refried Beans
cup Fat Free Ranch Dressing
1 cup Salsa
2 oz Shredded Cheese
cup green onions
cup black olives
Guacamole - optional
Top with fresh sliced jalapeos.
Pasta Salad
1 lb Large Shell Pasta
2 cups diced Tri-color Peppers
cup sliced black Olives
cup chopped Tomatoes
cup Fresh chopped Parsley
Boil pasta 7-8 minutes or al dente. Chill. Add all ingredients to the pasta.
Mix together:
1 bottle Lite Italian dressing
4 cloves garlic
Salt & Pepper to taste
Add pasta mixture and toss.
Top with:
1 Tablespoon Cayenne Pepper
