6-ingredient or less

One-Pan Pesto Chicken and Veggies

One-Pan Pesto Chicken and Veggies

2 tbsp. olive oil 1 lb. chicken thighs boneless and skinless, sliced into strips 1/3 cup sun-dried tomatoes drained of oil, chopped 1 lb. asparagus trimmed and cut in half 1/4 cup basil pesto 1 cup cherry tomatoes, halved Heat a large skillet on medium heat, add 2 tbsp. olive oil, sliced chicken thighs. Season chicken generously with salt. Add half of chopped sun-dried tomatoes and cook on medium heat for 5-10 minutes, turning a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried tomatoes from the skillet, leaving oil. Add asparagus, sea­soned with salt and remaining half of sun-dried tomatoes. Cook on me­dium heat for 5-10 minutes until the asparagus is cooked through. Remove asparagus to serving plate. Add chicken back to the skillet. Add pesto and stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from

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Peachy Lemonade

Peachy Lemonade

3 cups cold water 1 cup lemon juice 3/4 cup sugar substitute lemon slices 1 16-oz can of peach slices (juice pack), chilled and undrained Prepare Lemonade as above. Place half of the can of peach slices in a blender with 1 cup of the Lemonade. Cover and blend until smooth and then pour into a large pitcher. Repeat with remaining undrained peaches and 1 cup Lemonade. Stir in remaining Lemonade and serve over ice. If desired, garnish with peach slices. Serves 4. Nutritional Information: 42 calories; (1.1% calories from fat); trace fat; 1g protein; 12g carbohydrate; 1g dietary fiber; 0mg cholesterol; 4mg sodium.

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Vegetarian Quesadillas

Number of Servings 6 Ingredients 6 large flour tortillas 1-1/2 cups onion, sliced thin 1-1/2 cups mushrooms, sliced thin 1-1/2 cups carrots, sliced thin 1-1/2 cups broccoli, chopped 12 ounce mozzarella cheese Instructions Saute vegetables in skillet sprayed with nonstick cooking spray, until done, yet crisp. Heat griddle. Place tortilla on hot griddle and sprinkle with 2 ounces cheese. When cheese begins to melt, cover 1/2 of tortilla with 1/2 cup of vegetables. Fold over tortilla and grill until hot. Slice in three triangle sections. Serve with picante sauce or salsa. Nutrition Information 363 Calories; 12g Fat (30.5% calories from fat); 14g Protein; 49g Carbohydrate; 5g Dietary Fiber; 25mg Cholesterol; 480mg Sodium.

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Vegetable Pizza

Number of Servings 1 Ingredients 1 regular pita round pita bread (about 6 inches across) 2 ounces prepared marinara sauce 1/4 cup chopped broccoli 1/4 cup seeded, diced tomatoes 2 mushrooms, thinly sliced 1/2 ounce finely shredded Mozzarella cheese Instructions Preheat oven to 500 degrees. Spread marinara sauce evenly over pita bread. Top sauce with each of the toppings, placing cheese on last. Place in oven directly on rack, baking for about 5 minutes or until crust is crisp. Cut into 6 slices and enjoy. Nutrition Information 267 Calories; 6g Fat (19.2% calories from fat); 11g Protein; 43g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 625mg Sodium.

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Tomato Cheese Bake

Number of Servings 2 Ingredients 2 slices whole-wheat bread 2 slices American cheese Low-fat 4 slices tomato 6 green pepper strips 1 Tbsp. reduced-calorie salad dressing Instructions Top each slice of bread with 2 slices of tomato, 3 strips of green pepper, and half of the salad dressing. Place 1 slice of cheese over the dressing and sprinkle with oregano. Broil until cheese is melted. Nutrition Information 274 Calories; 5g Fat (16.0% calories from fat); 15g Protein; 48g Carbohydrate; 11g Dietary Fiber; 6mg Cholesterol; 409mg Sodium.

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Cool Fruity Treats for Summer

Cool Fruity Treats for Summer

Ingredients 1.      Fruit Kebab – thread fruit slices (strawberry, kiwi, pineapple, etc.) on short wooden skewers.  Dip idea – light yogurt.  This is a kid-friendly recipe! (Can also add a few angel food cake squares for an added treat.) 2.      Fruit Juice Slushy – pour lemonade or your favorite fruit juice into ice trays.  When frozen, pop in blender until slushy. 3.      Fresh Fruit Cones– Got any extra ice cream cones?  Load them with fruit for a fun way to serve fruit. 4.      No Bake Fruit Crisp – Top blackberries with your favorite granola and microwave until warm.

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Roasted Peaches

Roasted Peaches

Serving Size 2/3 cup of Peaches and 1/2 cup frozen yogurt Number of Servings 4 Ingredients   4 cups fresh sliced peaches 2 tablespoons melted butter 1 tablespoon brown sugar Instructions   Toss sliced peeled peaches with butter and brown sugar. Place in a 13×9” baking dish; bake at 475° for 10 minutes or until soft. Serve over fat-free vanilla frozen yogurt.     Nutrition Information   Nutrition Information:  Calories: 51; Fat: 0g; Protein: 1g; Carbohydrate: 20g; Fiber: 2g; Cholesterol: 0mg; Sodium: 0mg  

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Party Punch Bowl Fruit Toss

Serving Size 8 Ingredients  2 cups fresh strawberries – sliced 1 large can peach slices in light syrup, drained (or fresh) 1 cup fresh blueberries 2 Kiwi peeled and sliced 1 large can pineapple chunks, drained or 1 cups fresh chopped pineapple 1 large banana, sliced 1 package sweetener of your choice (optional)   Instructions   Combine all fresh fruit in punch bowl and sprinkle with sweetener if desired.  Mix well.  Makes 8 one cup servings.  150 calories per cup.  Or 16 ½-cup servings at 80 calories per ½ cup. Nutrition Information   150 Calories per cup.

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Key Lime or Lemon Pie

Key Lime or Lemon Pie

Number of Servings 8 Ingredients 1 prepared graham cracker pie crust ½ cup lime juice or lemon juice 2 egg yolks 1 recipe of Faux Sweetened Condensed Milk 2 cups Light Cool Whip Instructions In a medium mixing bowl blend the lime juice, egg yolks, and condensed milk.  Pour into crust and refrigerate for at least one hour, top with Cool Whip. Faux Sweetened Condensed Milk ¾ cup Splenda 1/3 Cup water 2 Tbs. light margarine 1 cup dry fat-free powdered milk 1/2 tsp. vanilla In a 2 cup measuring cup, add Splenda, water and margarine.  Microwave on high 1 ½ to 2 minutes, until mixture boils, stirring every 30 seconds. In a blender pour the dry powdered milk, add water mixture and vanilla.  Process until smooth, cover and refrigerate until cooled. Nutritional Information for whole recipe of Faux Sweetened Condensed Milk: 338 Calories; 11g fat; 12mg Cholesterol; 536mg Sodium;

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