Pickled Cucumbers

1/2 cup rice or white distilled vinegar
1 tbsp. Splenda
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 Cucumber (English or pickling) sliced
3-4 fresh dill sprigs chopped
1/4 tsp dried black peppercorns
2-3 bulbs of garlic peeled
1/2 cup chopped red onion

Mix together in a pot: vinegar, Splenda, salt, pepper and red pepper. Bring to boil then remove from heat and allow to cool. Place remaining ingredients In jars or ziplock baggies and cover with vinegar mixture and seal. Shake jars or bags gently every 30 mins for 2 hours. Remove from containers and serve immediately.

Old Timey Freezer Coleslaw

My great grandmother use to make this all of the time. It seems to be a Southern Staple in some homes these days. Perfect for fixing ahead of time in batches. I altered the recipe to make it RNY sugar free.

1/2 red cabbage, about 4 cups
1/2 green cabbage, about 4 cups
1 long shredded carrot
1 cup chopped Vidalia onion
1 cup chopped mixed colored peppers
1/2 cup white distilled vinegar
1 cup Splenda
1 tsp celery seeds
dash of salt
heavy duty ziplock baggies (8 sandwich or 4 quart size)

***NOTE, you can use Tupperware containers if you don't have baggies***

Mix Splenda, vinegar and seeds in pot and bring to boil keeping it boiling for 1 minute. Take off of stove and cool completely. This is your dressing. Add all other ingredients together in large mixing bowl. Cover veggie mix with dressing and stir together. Divide slaw mix evenly into ziplock baggies (about 7-8 sandwich bags for smaller portions or 4 1-qt bags). Seal and freeze. Must be in freezer for 2-5 days before eating. Will keep for almost 2 months. When you are ready to serve, open bag and place in a dish zipside facing up, open to thaw at room temp. Takes about 2-3 hrs depending on bag size. Serve immediately if prefer cold slaw. Do not put leftovers/extra in fridge as it can wilt and get mushy.

To make this quick, I use one of the #1 best selling kitchen tools on the market. I use to work at Sur La Table and we sold out of these at Christmas. I highly recommend for TONS of uses!

Valentine's Day Dip & Sandwich Spread

This dip can be used as an appetizer/dip or a spread for a sandwich. You can add all sorts of ingredients to your liking.

Ingredients:
1/2 cup roasted red peppers, well drained, finely chopped
2 tablespoons SPLENDA® No Calorie Sweetener
1 small can of water chestnuts drained and finely chopped
1 sprig of green onion chopped
2 cups sharp cheddar cheese, shredded
2 tablespoons Vidalia onion chopped
2-3 button mushrooms chopped (optional)
1/2 cup mayonnaise ( I use Duke's Light)
1 teaspoon cider vinegar
1/4 teaspoon black pepper

Directions:
1. MIX all ingredients together in a small mixing bowl. Refrigerate until ready to serve.