Holidays

Vegetarian Stuffed Peppers

Number of Servings 6 Ingredients 6 medium red or green bell peppers 1 tsp. olive oil ¾ cup finely chopped shallots 4 cups chopped mushrooms 1 cup chopped fresh parsley ¼ cup slivered almonds, toasted 3 tbsp. dry sherry 1½ teaspoons ancho chile powder 2½ cups hot cooked brown rice 1 cup tomato juice ½ tsp. freshly ground black pepper ½ tsp. garlic powder ¼ tsp. salt ¼ cup (1 oz.) grated fresh Parmesan cheese   Instructions Preheat oven to 350° F. Cut the tops off of the bell peppers and discard seeds and membranes. Cook peppers in boiling water for 5 minutes and drain. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and sauté for 3 minutes or until tender. Add mushrooms and sauté for 4 minutes or until tender. Add parsley, almonds, sherry and chile powder and sauté for 3 minutes. Add rice, tomato

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Turkey or Chicken Salad Spread

Turkey or Chicken Salad Spread

Serving Size 1/2 c Number of Servings 6 Ingredients 1 cup leftover turkey or chicken, chopped 1 cup 2% cottage cheese 2 hard boiled eggs, chopped 1/3 cup light mayonnaise 1 teaspoon lemon pepper blend 1/4 teaspoon salt 1/4 cup celery, diced 1/2 cup 2% sharp cheddar cheese, shredded   Instructions Add first 6 ingredients to a food processor and finely process, add celery and cheese. Use as a sandwich spread, on crackers, or with romaine leaves as a wrap. Nutrition Information 156 Calories; 8g Fat (47.7% calories from fat); 16g Protein; 4g Carbohydrate; trace Dietary Fiber; 101mg Cholesterol; 467mg Sodium.

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Tortilla Soup with Roasted Tomato

Number of Servings 8 Ingredients 5 medium tomatoes, cut in half (about 1½ lbs.) 2 (6-inch) Anaheim chiles 7 (¼-inch-thick) slices onion 2 large garlic cloves, halved 8 (6-inch) white corn tortillas, cut into ½-inch strips 1 tbsp. chopped fresh cilantro 2 tsp. ground cumin ½ tsp. sugar ½ tsp. salt ¼ tsp. freshly ground black pepper 3 (14 oz.) cans fat-free, less-sodium chicken broth ½ cup diced ripe avocado ½ cup (2 oz.) shredded queso fresco 8 cilantro sprigs nonstick cooking spray   Instructions Preheat broiler. Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise and discard seeds and membranes. Place chiles, skin sides up, on baking sheet and flatten with hand. Broil for 15 minutes or until blackened, and then remove from the oven and let stand 15 minutes. Peel the tomatoes and chiles and place in a small bowl. Place the

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Spinach Salad with Nectarines and Spicy Pecans

Number of Servings 12 Ingredients Pecans ¼ cup powdered sugar ½ tsp. salt ¼ tsp. ground allspice 1/8 tsp. ground nutmeg 1/8 tsp. ground red pepper 1/3 cup pecan halves nonstick cooking spray Vinaigrette 3 tbsp. finely chopped shallots 3 tbsp. balsamic vinegar 1 tsp. sugar 2 tsp. fresh lemon juice 2 tsp. extra-virgin olive oil 1 tsp. Dijon mustard ¾ tsp. salt ½ tsp. freshly ground black pepper Salad ¾ cup very thin slices prosciutto, coarsely chopped (about 2 oz.) 2 (6 oz.) packages fresh baby spinach (about 12 cups) 2 nectarines, cut into ¼-inch wedges (about ¾ lb.)   Instructions Preheat oven to 350° F. To prepare pecans, first combine powdered sugar, salt, allspice, nutmeg and red pepper in a small bowl. Rinse pecans with cold water and drain—do not allow the pecans to dry. Add pecans to the sugar mixture and toss well to coat. Arrange the

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Spicy Tomato and White Bean Soup

Spicy Tomato and White Bean Soup

Number of Servings 4 Ingredients 1 (14 oz.) can fat-free, less-sodium chicken broth, divided 2 tsp. chili powder 1 tsp. ground cumin 1 (16 oz.) can navy beans, drained and rinsed 1 medium poblano chile, halved and seeded ½ onion, cut into ½-inch-thick wedges 1 pint grape tomatoes ¼ cup chopped fresh cilantro 2 tbsp. fresh lime juice 1 tbsp. extra-virgin olive oil ½ tsp. salt cilantro sprigs (optional) Instructions Combine 1 cup broth, chili powder, cumin and beans in a Dutch oven over medium-high heat. Combine the remaining broth, chile and onion in a food processor and pulse until vegetables are chopped. Add onion mixture to pan. Add the tomatoes and cilantro to food processor and process until coarsely chopped. Add tomato mixture to pan and bring to a boil. Cover, reduce heat and simmer 5 minutes or until vegetables are tender. Remove from the heat and stir in

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Hearty Vegetable Soup

Number of Servings 10 Ingredients 1 bag frozen mixed vegetables 2 cans beef broth 1 can vegetable broth 1 can chicken broth 1 15-ounce can chopped tomatoes 4 medium potatoes-cut into pieces 1/2 bag carrots-sliced 1/4 head cabbage-sliced 1 medium onion-chopped basil and bay leaf to taste   Instructions Mix all together in large pot.  Simmer until vegetables are tender. Nutrition Information 91 Calories; 1g Fat (7% calories from fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 509mg Sodium.

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Green Salad with Apples and Walnut Dressing

Green Salad with Apples and Walnut Dressing

Number of Servings 8 Ingredients 6 cups gourmet salad greens 1 cup (2-inch) julienne-cut Braeburn apples 2 tbsp. cider vinegar 2 tbsp. maple syrup 2 tsp. Dijon mustard 1½ tsp. walnut oil 1/8 tsp. salt 1/8 tsp. ground red pepper   Instructions Combine salad greens and Braeburn apple in a large bowl. Combine vinegar, syrup, Dijon mustard, walnut oil, sail and ground red pepper, stirring with a whisk. Drizzle over salad and toss gently to coat. Nutrition Information Per Serving 73 calories; 2.2g fat (28% calories from fat); 1.6g protein; 13.7g carbohydrate; 2.5g fiber; 0mg cholesterol; 159mg sodium

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Asian Party Mix

Serving Size 1/2 c Number of Servings 8 Ingredients 2 cups crispy corn cereal squares (such as Corn Chex®) 2 cups crispy rice cereal squares (such as Rice Chex®)) 2 cups sesame rice crackers, broken 1 cup tiny fat-free pretzel twists ¾ cup wasabi peas ¼ cup lightly salted dry-roasted peanuts 3 tbsp. unsalted butter 1 tbsp. sugar 1 tbsp. curry powder 1 tbsp. low-sodium soy sauce 1 tsp. Worcestershire sauce ½ tsp. garlic powder ½ tsp. ground cumin ¼ tsp. salt ¼ tsp. ground red pepper nonstick cooking spray   Instructions Preheat oven to 200° F. Combine corn cereal, rice cereal, sesame rice crackers, pretzel twists, wasabi peas and peanuts in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add sugar, curry powder, soy sauce, Worcestershire sauce, garlic powder, cumin, salt and red pepper and stir with a whisk. Pour butter

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Apricot Spread

Number of Servings 15 Ingredients 1 cup dried apricots 1 cup unsweetened apple juice Instructions Combine apricots and apple juice in small saucepan; bring to boil over medium-high heat.  Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.  Remove from heat.  Allow to cool slightly, pour cooled mixture into blender or food processor and blend until smooth.  Finish cooling to room temperature and refrigerate in airtight container or jar with tight fitting lid up to 3 months. Note:  Great idea for a homemade gift. Nutrition Information 27 Calories; trace Fat (2% calories from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

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Apple Salad Mold

Serving Size 1/2 cup Number of Servings 5 Ingredients     1   3-oz. sugar-free cherry Jell-O (or any flavor)     1   cup boiling water     1/2 cup    apple juice     1/2 cup cold water     1   medium unpeeled apple, chopped (about 1 1/2 cups)     1/2 cup chopped celery   Instructions Put dry gelatin in a medium bowl. Pour in boiling water; stir for 2 minutes. Combine juice and cold water. Add to gelatin and stir. Refrigerate until slightly thickened. Add apple and celery. Mix well. Refrigerate until set. Nutrition Information Per Serving: 98 Calories; trace Fat (2.1% calories from fat); 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 456mg Sodium

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