Peanut Butter Rocky Road Brownies

Peanut Butter Rocky Road Brownies
By Betty Crocker

Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 24 bars

Ingredients:

1 box Betty Crocker® triple chunk premium brownie mix
(Water, vegetable oil and eggs as directed on mix)
1 jar (7 oz) marshmallow crème
1/2 cup creamy peanut butter
1 tablespoon milk
30 miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
1/2 cup chopped salted peanuts
1/4 cup semisweet chocolate chips
1/4 teaspoon vegetable oil

Directions:

1. Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

2. Make brownie mix as directed on box, using water, oil, and eggs. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.

3. In medium bowl, beat marshmallow cream, peanut butter, and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with chocolate peanut butter candies and peanuts.

4. In small microwaveable bowl, microwave chocolate chips and oil uncovered on High for 30 to 60 seconds, stirring once, until melted. Drizzle over brownies. Let stand 30 minutes or until chocolate is set.

5. Enjoy.

Nutrition Information: 1 Bar: Calories 340 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 10mg; Sodium 220mg; Total Carbohydrate 53g (Dietary Fiber 2g, Sugars 39g); Protein 4g

Greek Tossed Pasta Salad

Greek Tossed Pasta Salad
By Betty Crocker

Prep Time: 15 min
Total Time: 25 min
Makes: 12 servings (1 cup each)

Ingredients:

1 box Betty Crocker® Suddenly Salad® Caesar pasta salad mix
1/4 cup water
3 tablespoons vegetable oil
4 cups torn romaine lettuce
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1 small cucumber, coarsely chopped (1 cup)
1/2 cup thinly sliced red onion, slices cut in half
4 oz crumbled feta cheese (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained

Directions:

1.Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2.Drain pasta; rinse with cold water. Shake to drain well.

3.In large bowl, stir together seasoning mix, oil and water. Stir in pasta and remaining ingredients. Toss with croutons and Parmesan topping. Serve immediately,
or refrigerate.

4. Enjoy.

Nutritional Information: 1 Serving: Calories 130 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 370mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 3g); Protein 3g

Broccoli Pasta Salad

Sunny Broccoli Pasta Salad
By Betty Crocker

Prep Time: 15 min
Total Time: 25 min
Makes: 8 servings (1 cup each)

Ingredients:

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
4 cups small fresh broccoli florets
1/4 cup chopped red onion
1/2 cup raisins
1/2 cup sunflower nuts

Directions:

1.Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2.Drain pasta; rinse with cold water. Shake to drain well.

3.In large bowl, stir together seasoning mix, mayonnaise, sugar and vinegar. Stir in pasta, broccoli, onion, raisins and sunflower nuts. Serve immediately, or refrigerate.

4. Enjoy.

Nutrition Information:1 Serving: Calories 420 (Calories from Fat 240); Total Fat 27g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 10mg; Sodium 380mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 12g); Protein 8g

Grilled Cheesy Ham-Stuffed Chicken

Grilled Cheesy Ham-Stuffed Chicken
By Betty Crocker

Prep Time: 15 min
Total Time: 30 min
Makes: 8 servings

Ingredients:

8 large boneless, skinless chicken breasts halves (about 2 1/2 pounds)
1/2 cup herb-and-garlic spreadable cheese
4 ounces thinly sliced prosciutto or fully cooked ham
1/2 cup zesty Italian dressing

Directions:

1. Heat coals or gas grill for direct heat. Carefully cut a horizontal slit in each chicken breast half, making a pocket when top of chicken is lifted back.

2. Spread 1 tablespoon cheese inside each chicken pocket. Top with folded slices of prosciutto. Close chicken around filling, being sure that most of the filling is enclosed. Brush dressing on chicken.

3. Cover and grill chicken 4 to 5 inches from medium-high heat 10 to 12 minutes, brushing occasionally with dressing and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

4. Enjoy.

Nutrition Information:1 Serving: Calories 285 (Calories from Fat 135); Total Fat 15g (Saturated Fat 5g); Cholesterol 110mg; Sodium 400mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 35g

Firecracker Bites

Firecracker Bites
By Kraft Foods

prep time 30 min
total time 2 hr 30 min
Serves: 14, 3 wafer sandwiches each.

Instructions:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (12 oz.) NILLA Wafers
1/2 cup mixed red, white and blue sprinkles
42 pieces red string licorice (1 inch) Make It!

Directions:

1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP.

2. Spoon about 1-1/2 Tbsp. pudding mixture onto each of half the wafers; cover with remaining wafers to make sandwiches. Freeze 2 hours or until filling is firm.

3. Spread tops of wafer sandwiches with remaining COOL WHIP. Dip in sprinkles. Insert licorice piece in top of each for the fuse. Freeze until ready to serve

4. Enjoy.

Nutritional information: Calories 260, Total fat 12g, Saturated fat 6g, Cholesterol 30mg, Sodium 270mg, Carbohydrate 35g, Dietary fiber 0g, Sugars 24g, Protein 3g

Ooey Gooey Sticky Rolls

Ooey Gooey Sticky Rolls
By Eat Better America

Prep Time:10 min
Start to Finish:30 min
makes:8 Servings

Ingredients:

1 package (8 oz) Pillsbury® refrigerated crescent rolls
1 tablespoon butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons orange juice or milk

Directions:

1. Preheat oven to 375°F. Grease an 8- or 9-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into eight pieces. Arrange rolls, cut sides up, in prepared pan, flattening each slightly.

2. Bake for 15 to 18 minutes or until golden. Cool rolls slightly in pan on a wire rack. Remove rolls from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle icing over warm rolls. Serve warm.

3. Enjoy.

Nutritional Information: 1 Serving: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1 1/2g); Cholesterol 5mg; Sodium 230mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 13g); Protein 2g

Turkey Clubhouse Salad

Turkey Clubhouse Salad

By Eat Better America

Prep Time:15 min
Start to Finish:15 min
makes:6 servings

Ingredients:

Dressing
1/3 cup chopped fresh chives
1/3 cup fat-free mayonnaise
1/3 cup fat-free (skim) milk
1/4 teaspoon salt
1/8 teaspoon pepper

Salad
1 bag (10 oz) chopped romaine lettuce (about 9 cups)
1 1/2 cups cubed cooked turkey breast (about 1/2 lb)
2 medium tomatoes, cut into thin wedges
4 slices turkey bacon, crisply cooked, crumbled

Directions:

1. In small bowl, mix all dressing ingredients. Set aside.

2. In large bowl, mix lettuce and turkey. Pour dressing over salad; toss gently to coat. Arrange salad on serving platter. Arrange tomatoes and bacon over top.

3. Enjoy.

Nutritional Information: 1 Serving: Calories 120 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 45mg; Sodium 450mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 4g); Protein 16g

Mexican Breakfast Wrap

Breakfast Wrap

By Eat Better America

Prep Time:20 min
Start to Finish:20 min
makes:4 servings

Instructions:

1 large green bell pepper, chopped (1 cup)
1 large onion, chopped (1 cup)
1 3/4 cups fat-free egg product (from two 8-oz cartons)
1/3 cup fat-free (skim) milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 fat-free flour tortillas (8 to10 inch)
1/2 cup shredded fat-free Cheddar cheese (2 oz)
1/4 cup chunky-style salsa

Directions:

1. Spray 10-inch skillet with cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.

2. In medium bowl, mix egg product, milk, salt and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.

3. Meanwhile, heat tortillas as directed on package.

4. To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with cheese and salsa. Roll up tortillas.

5. Enjoy.

Nutritional Information: 1 Serving: Calories 280 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 1290mg; Total Carbohydrate 45g (Dietary Fiber 5g, Sugars 7g); Protein 22g

Chicken with BLT Gravy

Chicken with BLT Gravy
By Rachel Ray

Serves: 4
Cook time: 15 mins

Ingredients:

2 tablespoons EVOO - Extra Virgin Olive Oil
2 pieces boneless, skinless chicken breast, halved across
4 pieces boneless, skinless chicken thighs, trimmed up
Salt and pepper
4 slices smoky bacon
2 leeks
2 tablespoons flour
1 cup chicken stock
2 small plum tomatoes
1/2 cup dry white wine
1/2 cup cream
1 tablespoon Dijon mustard
Crusty bread, to pass at table

Directions:

1. Heat 2 skillets each with 1 tablespoon EVOO over medium-high heat. Season chicken with salt and pepper and add to first skillet, cook chicken 12 minutes, turning once.

2. Meanwhile, add bacon to second skillet. While bacon cooks, halve trimmed leeks lengthwise then slice 1/2 inch thick and vigorously wash in a colander then dry on kitchen towel. Add leeks to bacon and saute to soften 5-7 minutes. Sprinkle flour over the leeks 1 minute. Stir in stock and tomatoes and reduce heat to a simmer.
When chicken is done remove to platter and deglaze the pan drippings with wine, scraping up the bits and color 30 seconds, pour drippings into the gravy pan, stir to combine.

3. Finish gravy with cream, stir to combine and when sauce comes back up to a bubble, turn off heat and stir in Dijon mustard.

4. Finish gravy with cream, stir to combine and when sauce comes back up to a bubble, turn off heat and stir in Dijon mustard.

5. Spoon BLT gravy over chicken and serve with crusty bread torn into pieces for mopping.

6. Enjoy.

Melon Salad

Melon Salad

Ingredients:

1 cantaloupe, peeled, seeded, and thinly sliced
1 honeydew, peeled, seeded, and thinly sliced
1 small watermelon, peeled, seeded, and thinly sliced
1 cup raspberry vinaigrette
Garnish: fresh mint sprigs

Directions:

1. On 6 salad plates, stack cantaloupe, honeydew, and watermelon slices; drizzle with vinaigrette. Garnish with mint, if desired.

2. Enjoy.

Chocolate Marshmallow Molten Cake

Chocolate Marshmallow Molten Cakes
From Sunset magazine

Ingredients:

1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb.) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)

Directions:

1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.

2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.

3. Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes.

4. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

5. Enjoy.

Pomegranate Cooler

Pomegranate Cooler

By Weight Watchers

Servings: 6
Preparation Time: 5 min
Level of Difficulty: Easy
(Pomegranate juice is tart, vitamin C-rich and loaded with antioxidants. Here, it becomes a refreshing summer drink, great after a workout.)

Ingredients:

1 1/2 cup(s) fruit juice, pomegranate-flavor
1/4 cup(s) fresh lime juice
2 Tbsp grenadine, syrup
4 cup(s) seltzer, sugar-free, raspberry-flavor

Directions:

1. Combine the pomegranate juice, lime juice and grenadine in a large pitcher. (The cooler can be made ahead to this point up to 3 days in advance. Store, covered, in the refrigerator.)

2. Gently stir in the raspberry seltzer. Serve over ice. Yields about 1 cup per serving.

Optional: Garnish with fresh mint.

Frozen Gramwiches

Frozen Gramwiches

By The Biggest Loser

Serves: 1

Nutritional Information: Calories 150, Protein 2g, Carbs 28g, sodium 150mg

Ingredients:

2 low-fat regular or chocolate graham crackers

1/4 cup light or fat-free frozen whipped topping (any flavor), thawed

Directions:

1. Break each graham cracker in half to get 4 squares total. Spread 2 squares evenly with whipped topping. Top with remaining squares to make 2 sandwiches.

2. Transfer to freeze-safe airtight container. Cover tightly and freeze at least 2 hours or up to 1 month. Serve frozen.

3. Enjoy.

Blueberry Pancakes

Blueberry Pancakes

By The Biggest Loser

Serves: 2 (4 pancakes)

Nutritional Information: Calories 140, Protein 8g, Carbs 20g, Fiber 3g, fat 3g, sodium 687mg

Ingredients:

1/2 cup reduced-fat buttermilk

1/2 cup whole grain oat flour

1 large egg white, lightly beaten

1/2 tsp baking soda

1/4 tsp vanilla extract

1/4 tsp salt

1/2 cup fresh or frozen (not thawed) blueberries

sugar-free, low-calorie pancake syrup (optional)

Directions:

1. Preheat oven to 200 degrees

2. Combine buttermilk, flour, egg white, backing soda, vanilla, and salt in small bowl. Whisk just until blended. Stir in blueberries. Let stand 10 minutes.

3. Heat large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle. With oven mitt, briefly remove pan from heat and mist lightly with olive oil cooking spray. Return pan to heat.

4. Pour batter in 1/8" cup dollops onto skillet to form 3 or 4 pancakes. cook about 2 minutes, or until bubbles appear on tops and bottom are golden brown. Flip. Cook 2 minutes more, or until browned on bottom.

5. Transfer to oven proof plate. Cover with aluminum foil. Place in oven to keep warm. Repeat with cooking spray and remaining batter to make 8 pancakes total.

6. Place 4 pancakes on each of 2 serving plates. Serve immediately with syrup, if desired.

7. Enjoy.

Crunchy Onion Chicken

French’s Crunchy Onion Chicken
From French’s Foods

Ingredients:

2 cups (4 oz.) FRENCH'S Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten

Directions:

1. Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere.

3. Place chicken on baking sheet. Bake at 400 degrees F for 20 min. or until no longer pink in center.

4. Enjoy.

Nutritional Information Per Serving: {360 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 13 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium}

Cheerios Chill-Out Parfaits

Cheerios® Chill-Out Parfaits

(Cooking for 2)
From Eat Better America

Prep Time:10 min
Start to Finish: 10 min
Makes: 2 servings

Ingredients:

2 bananas or other fresh fruit, sliced
1 container (6 oz) Yoplait® Light Thick & Creamy yogurt (any flavor)
1 cup Cheerios® cereal

Directions:

1. In 2 parfait glasses or cups, alternate layers of bananas, yogurt and cereal.

2. Serve immediately.

3. Enjoy

Nutritional Information 1 Serving:{ Calories 220 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 49g (Dietary Fiber 10g, Sugars 21g); Protein 4g}

Cheerios Caramel Crisp Bars

Cheerios® Caramel Crisp Bars
From Eat Better America

Prep Time: 20 min
Start to Finish: 50 min
Makes: 36 bars

Ingredients:

Bars
6 cups Cheerios® cereal
1 bag (14 oz) caramels
3 tablespoons water
2 cups miniature marshmallows
1/4 cup miniature semisweet candy-coated chocolate candies for baking

Chocolate Glaze
1/4 cup semisweet or milk chocolate chips
2 teaspoons shortening

Directions:

1. Butter bottom and sides of 13x9-inch pan. Into large bowl, measure cereal; set aside.

2. In medium microwavable bowl, microwave caramels and water uncovered on High 2 1/2 to 4 minutes, stirring after each minute, until smooth. Pour over cereal; gently stir until well coated. Add marshmallows; gently stir. Press evenly in pan, using buttered back of spoon.

3. In small microwavable bowl, microwave glaze ingredients uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth; drizzle over bars.

4. Sprinkle bars with candies. Refrigerate about 30 minutes or until bars are firm and glaze is set. For bars, cut into 9 rows by 4 rows. Store loosely covered.

Stove-Top Directions: Butter bottom and sides of 13x9-inch pan. Into large bowl, measure cereal; set aside. In 1-quart heavy saucepan, heat caramels and water over low heat, stirring frequently, until smooth. Pour over cereal; gently stir until well coated. Add marshmallows; gently stir. Press evenly in pan, using buttered back of spoon. In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until melted and smooth; drizzle over bars. Sprinkle bars with candies. Refrigerate about 30 minutes or until bars are firm and glaze is set. For bars, cut into 9 rows by 4 rows. Store loosely covered.


Nutritional Information 1 Bar: {Calories 90 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 50mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 8g); Protein 1g}

Toasted Vegetable Tacos

Toasted Vegetable Tacos
From Eat Better America

Prep Time: 5 min
Start to Finish: 10 min
Makes: 1 serving

Ingredients:

1/2 to 1 cup chopped fresh vegetables, such as broccoli, snap peas, green beans and red bell pepper
1 flour tortilla (8 inch)
1 teaspoon raspberry chipotle sauce
1 tablespoon shredded Mexican 4-cheese blend

Directions:

1. Place vegetables in a microwavable bowl. Cover with plastic wrap and microwave on High 1 minute or until tender-crisp.

2. Heat medium skillet over medium heat. Toast tortilla about 1 minute on each side or until toasted. Carefully bend tortilla until edges meet but do not fold.

3. Spread chipotle sauce on tortilla. Top with vegetables and sprinkle with cheese.

4. Enjoy.

Nutritional Information 1 Serving: {Calories 210 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 5mg; Sodium 370mg; Total Carbohydrate 31g (Dietary Fiber 3g, Sugars 4g); Protein 7g}

Italian Pasta Salad

Italian Pasta Salad
From Eat Better America

Prep Time: 10 min
Start to Finish: 20 min
Makes: 6 servings

Ingredients:

1 package (7 oz) elbow or other macaroni (about 2 cups)
2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
1/3 cup grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
3/4 teaspoon garlic salt
1 medium onion, finely chopped (1/2 cup)
1/2 cup sliced ripe olives
2 medium tomatoes, cut into 1/4-inch slices (1 1/2 cups)
1 medium zucchini, cut into 1/4-inch slices (2 cups)

Directions:

1. Cook, drain and rinse macaroni as directed on package.

2. In large bowl, mix yogurt, cheese, Italian seasoning, garlic salt and onion. Stir in macaroni. Add remaining ingredients; toss. Cover and refrigerate any remaining salad.

3. Enjoy

Nutritional Information 1 Serving: {Calories 250 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 510mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 9g); Protein 13g}

Honey Mustard Chicken Fingers

Honey Mustard Chicken Fingers
From Best Foods

Serves: 5
Prep Time: 15 Minute(s)
Cook Time: 12 Minute(s)

Ingredients:

6 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
1 Tbsp. Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
2 Tbsp. honey
1 lb. boneless, skinless chicken breast halves, cut into strips
1-1/2 cups finely crushed corn flakes or whole wheat crumbs

Directions:

1. Preheat oven to 425°. Combine Hellmann's® or Best Foods® Light Mayonnaise, Creamy Dijon Mustard and honey in medium bowl; reserve 1/2 for dipping.

2. Add chicken to remaining mayonnaise mixture; stir to coat, then roll in crumbs.

3. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

4. Enjoy.

Nutritional Information: Per serving {Calories 270, Calories From Fat 70, Saturated Fat 1g, Trans Fat 0g, Total Fat 7g, Cholesterol 55g, Sodium 380g, Total Carbohydrates 26g, Sugars 7g, Dietary Fiber 2g, Protein25g}

Lemony Turkey Primavera Skillet

Lemony Turkey Primavera Skillet
From Eat Better America

Prep Time: 30 min
Start to Finish: 30 min
Makes: 6 servings (1 1/2 cups each)

Ingredients:

5 oz. (1 1/2 cups) uncooked bow tie pasta (farfalle)
1/2 lb. fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
6 oz. (1 1/3 cups) fresh baby carrots, halved lengthwise
1 cup Progresso® chicken broth (from 32-oz carton)
4 teaspoons cornstarch
1/2 teaspoon garlic-pepper blend
1 lb. fresh turkey breast slices, cut into thin bite-sized strips
1 cup fresh whole mushrooms, quartered
1 (14-oz.) can whole baby corn, drained, rinsed

Directions:

1. In Dutch oven or large saucepan, cook pasta to desired doneness as directed on package, adding asparagus and carrots during last 2 to 4 minutes of cooking time. Cook until asparagus is crisp-tender. Drain.

2. Meanwhile, in small bowl, combine broth, cornstarch and garlic-pepper blend; mix well. Set aside.

3. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add turkey and mushrooms; cook 3 to 5 minutes or until turkey is lightly browned and no longer pink, stirring frequently.

4. Add broth mixture; cook and stir just until mixture begins to thicken. Add cooked pasta and vegetables, corn and lemon peel; cook and stir until thoroughly heated. If desired, season with salt and pepper to taste.

5. Enjoy.

Nutritional Information 1 1/2 Cups: {Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 50mg; Sodium 460mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 4g); Protein 24g }

key Lime Fruit Salad

Key Lime-Fruit Salad
From Eat Better America

Prep Time: 15 min
Start to Finish: 15 min
Makes: 8 servings

Ingredients:

1 container (6 oz) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup fresh blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted

Directions:

1. In small bowl, mix yogurt and orange juice; set aside.

2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

3. Enjoy.

Nutritional Information 1 Serving: {Calories 120 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 25g (Dietary Fiber 2g, Sugars 20g); Protein 2g}

Fat-Free Trifle

Fat-Free Trifle
From Eat Better America

Prep Time: 15 min
Start to Finish: 3 hr 15 min
Makes: 8 servings

Ingredients:

1 large package (3.4 ounces) fat-free instant vanilla pudding mix
1 package (10 ounces) fat-free pound cake, cut into 1/2” slices
1 jar (10 ounces) all-fruit raspberry preserves
1/4 cup orange juice
3 ripe bananas, sliced


Directions:

1. Prepare pudding according to package directions, using fat-free milk.

2. Arrange a single layer of cake in the bottom a deep glass bowl. Spread with one-third of preserves and sprinkle with a generous tablespoon of orange juice. Top with one-third of banana slices and one-third of pudding. Continue layering 2 more times, ending with pudding. Cover with plastic wrap and refrigerate a few hours before serving.

3. Enjoy.

Nutritional Information 1 Serving: {280 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 68g (Dietary Fiber 2g, Sugars 48g); Protein 2g}ica

Turtle Ice Cream Cake

"Healthified" Turtle Ice Cream Cake
From Eat Better America

Prep Time: 30 min
Start to Finish: 11 hr
Makes:12 servings

Ingredients:

10 chocolate wafer cookies, finely crushed (1/2 cup)
1 tablespoon no-trans-fat 68% vegetable oil spread stick, melted
3 cups reduced-fat chocolate ice cream, slightly softened
1/2 cup fat-free hot fudge topping
2/3 cup chopped pecans
3 cups vanilla reduced-fat ice cream, slightly softened
1/4 cup fat-free caramel topping

Directions:

1. In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch spring form pan. Freeze 30 minutes.

2. Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.

3. Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.

4. Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.

5. To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

6. Enjoy.

Nutritional Information 1 Serving: {Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 125mg; Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 25g); Protein 4g}

Zucchini with Edamame & Tomatoes

Zucchini with Edamame and Tomatoes
From Eat Better America

Prep Time:10 min
Start to Finish: 15 min
Makes: 4 servings (1/2 cup each)

Ingredients:

1 small zucchini, cut lengthwise into fourths, then cut crosswise into 1/2-inch slices
1 cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), thawed
1 medium tomato, coarsely chopped (1/2 cup)
2 teaspoons chopped fresh basil leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon shredded Parmesan cheese

Directions:

1. In 2-quart saucepan, heat 1/4 cup water to boiling over medium heat. Add zucchini and edamame; simmer 3 to 5 minutes or until vegetables are crisp-tender. Drain well; return to saucepan.

2. Stir in remaining ingredients except cheese. Cook and stir about 1 minute or until heated.

3. Place zucchini mixture in serving dish. Sprinkle with cheese.

4. Enjoy.

Nutritional Information 1 Serving: {Calories 60 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 95mg; Total Carbohydrate 5g (Dietary Fiber 2g, Sugars 2g); Protein 5g}

Winter Fruit Pasta Salad

Winter Fruit Pasta Salad
From Eat Better America

Prep Time: 20 min
Start to Finish: 50 min
Makes: 8 servings

Ingredients:

1 cup uncooked small pasta shells (4 oz)
1 medium apple, chopped
1 medium pear, chopped
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped pecans
1/4 cup dried cranberries
1/3 cup fat-free mayonnaise or salad dressing
3 tablespoons orange marmalade
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt


Directions:

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.

2. In large glass or plastic bowl, mix pasta, apple, pear, onions, pecans and cranberries. In small bowl, mix all remaining ingredients; stir into pasta mixture.

3. Cover and refrigerate until chilled, at least 30 minutes.

4. Enjoy.

Nutritional Information 1 Serving: {Calories 150 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 11g); Protein 2g}

Crunchy-Topped Broccoli Casserole

Crunchy-Topped Broccoli Casserole
From Eat Better America

Prep Time: 15 min
Start to Finish: 40 min
Makes: 6 servings

Ingredients:

1 bag (24 oz) Green Giant® frozen broccoli & three cheese sauce
1/4 cup coarsely chopped drained roasted red bell peppers (from a jar)
3/4 cup Fiber One® original bran cereal
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 tablespoon olive oil


Directions:

1. Heat oven to 350°F. In ungreased 8-inch square microwavable dish or 2-quart microwavable casserole, place broccoli & cheese sauce. Microwave on High 7 to 8 minutes or until cheese is melted and mixture is very hot; stir well. Stir in roasted peppers.

2. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor). In small bowl, mix cereal and remaining ingredients until blended. Sprinkle over broccoli mixture in casserole.

3. Bake 20 to 25 minutes or until broccoli is crisp-tender and topping is crisp.

4. Enjoy.

Nutritional Information 1 Serving: {Calories 120 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 480mg; Total Carbohydrate 14g (Dietary Fiber 5g, Sugars 4g); Protein 4g}

Tropical Tea

Tropical Tea
From Eat Better America

Prep Time: 10 min
Start to Finish: 10 min
Makes: 12 servings (3/4 cup each)

Ingredients:

4 1/2 cups water
4 cups iced tea
1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
Fresh mint leaf, if desired


Directions:

1. Mix water, iced tea and juice concentrate in large pitcher.

2. Serve over ice. Garnish with mint.

3. Enjoy.

Nutritional Information 1 Serving: {Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 14g); Protein 0g}

Sparkling Strawberry-Lemonade Slush

Sparkling Strawberry-Lemonade Slush
From Eat Better America

Prep Time: 10 min
Start to Finish: 4 hr 10 min
Makes: 10 servings (1 cup each)

Ingredients:

1 can (12 oz) Cascadian Farm® frozen organic lemonade concentrate, thawed
1 bag (10 oz) Cascadian Farm® frozen organic strawberries, thawed
1 cup water
5 cups ginger ale, club soda or lemon-lime carbonated beverage


Directions:

1. In blender, place lemonade concentrate and raspberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.

2. If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.

3. Enjoy.

Nutritional Information 1 Serving: {Calories 120 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 24g); Protein 0g}

Warm Cinnamon-Orange Cider

Warm Cinnamon-Orange Cider
From Eat Better America

Prep Time: 5 min
Start to Finish: 10 min
Makes: 8 servings (about 1 cup each)

Ingredients:

1/2 bottle (64-ounce size) apple cider
2 cups orange juice
2 tablespoons red cinnamon candies
1 1/2 teaspoons whole allspice
2 1/2 teaspoons honey

Directions:

1. Heat apple cider, orange juice, candies and allspice to boiling; reduce heat. Cover and simmer 5 minutes.

2. Remove allspice. Stir in honey. Serve warm.

3. Enjoy.

Nutritional Information 1 Serving: {Calories 110 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 25g); Protein 0g}

Layered Veggie Salad

"Healthified" Layered Vegetable Salad
From Eat Better America

Makes: 10 servings
Start to Finish: 20 min

Ingredients:

Salad
6 cups torn mixed salad greens, such as Italian blend
2 cups small broccoli florets
1 cup shredded carrots
2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalks celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)

Dressing
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

Directions:

Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.

Nutritional Information 1 Serving: {Calories 150 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 360mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 6g}

Mixed-Berry Coffee Cake

Mixed-Berry Coffee Cake
From Eat Better America

Makes: 8 servings
Prep Time: 15 min
Start to Finish: 1 hr

Ingredients:

1/3 cup packed brown sugar
1/2 cup buttermilk
2 tablespoons canola or soybean oil
1 teaspoon vanilla
1 egg
1 cup Gold Medal® whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries, such as blueberries, raspberries and blackberries or Cascadian Farm® frozen organic harvest berries (do not thaw)
1/4 cup low-fat granola, slightly crushed


Directions:

1. Heat oven to 350°F. Spray 8-inch or 9-inch round cake pan with cooking spray.

2. In large bowl, mix brown sugar, buttermilk, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.

3. Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.

4. Enjoy.

Nutritional Information: 1 Serving: {Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 30mg; Sodium 150mg; Total Carbohydrate 26g (Dietary Fiber 3g, Sugars 12g); Protein 4g}

Harvest Vegetable Roast

Harvest Vegetable Roast
From Eat Right America

Makes: 14 servings (1/2 cup each)
Prep Time: 20 min
Start to Finish: 1 hr 5 min

Ingredients:

1 small butternut squash (about 2 lb), peeled, seeded and cut into 1-inch pieces (about 3 cups)
4 unpeeled small red potatoes, quartered
1 medium red onion, cut into 1/2-inch wedges
1 medium parsnip, peeled, cut into 2x1/2x1/2-inch strips
2 cups small fresh Brussels sprouts (about 8 oz)
2 tablespoons olive, canola or soybean oil
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt

Directions:

1. Heat oven to 425°F. Spray 17x11- or 15x10-inch pan with sides with cooking spray. In large bowl, mix all vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.

2. Roast 30 to 45 minutes, stirring and turning vegetables several times, until vegetables are tender.

3. Enjoy.

Nutritional Information: 1 Serving: {Calories 80 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Total Carbohydrate 14g (Dietary Fiber 2g, Sugars 3g); Protein 1g }

Crustless Pumplin Pie

Crustless Pumpkin Pie
From Eat Better America

Makes: 8 servings
Prep Time:10 min
Start to Finish: 5 hr 20 min

Ingredients:

1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 tablespoon margarine, softened
1 can (16 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
3 egg whites or 1/2 cup fat-free egg product
1/2 cup granulated sugar
1/2 cup Gold Medal® all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons grated orange peel


Directions:

1. Heat oven to 350ºF. Spray 10-inch pie plate with cooking spray.

2. In small bowl, mix brown sugar, oats and margarine; set aside.

3. In blender or food processor, place remaining ingredients in order listed. Cover; blend until smooth. Pour into pie plate. Sprinkle with topping.

4. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate until chilled, about 4 hours.

5. Enjoy.
Nutritional Information 1 Serving: {Calories 190 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 37g (Dietary Fiber 2g, Sugars 26g); Protein 6g}

Creamy Vanilla-Caramel Cheesecake

Creamy Vanilla-Caramel Cheesecake
From Eat Better America

Makes: 16 servings
Prep Time: 20 min
Start to Finish: 5 hr 5 min

Ingredients:

15 chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 packages(8oz each)1/3-less-fat cream cheese, softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free egg product
2 teaspoons vanilla
2 cups Yoplait® Original low fat vanilla yogurt
2 tablespoons Gold Medal® all-purpose flour
1/3 cup fat-free caramel topping
pecan halves, if desired


Directions:

1. Heat oven to 300°F. Spray spring form pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.

2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.

3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.

4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator

5. Enjoy

Nutritional Information 1 Serving: {Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 17g); Protein 5g}

Baked Buffalo Wings

Baked Buffalo Wings

From The Biggest Loser

Makes: 12 servings (2 wings and 1 tablespoon sauce each)
Prep time: 30 minutes
Start to Finish: 1 hr. 15 min.

Ingredients:

Chicken Wings

2 lb chicken wing drummettes(about 24)
2 tablespoons honey
2 tablespoons ketchup
2 tablespoons red pepper sauce
1 tablespoon Worcestershire sauce
Paprika
Celery sticks, if desired


Blue Cheese Dipping Sauce

1/3 cup reduced-fat cottage cheese
1/2 teaspoon white wine vinegar
2 tablespoons milk
1 tablespoon crumbled blue cheese
1/8 teaspoon white pepper
1 clove garlic, finely chopped



Directions:

1. Heat oven to 350 degrees. Line 15x10x1” pan with foil. Remove skin from chicken.

2. In resalable food-storage plastic bag, mix honey, ketchup, pepper sauce and Worcestershire sauce. Add chicken, Seal bag; refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally.

3. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut.

4. Meanwhile, in blender or food processor, place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover; refrigerate until serving. Serve chicken wings with sauce and celery sticks.

5. Enjoy.

Nutritional Information: 1 Serving {Calories 70 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 115mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 4g); Protein 10g}

Breakfast Burrito

Breakfast Burrito

From The Biggest Loser

Ingredients:

3 large egg whites
1 strip nitrate-free turkey bacon, chopped
1/4 cup chopped onion
2 Tbsp. seeded, chopped fresh tomato
1 whole-wheat flour, 96% fat-free tortilla (8" diameter)
1/4 cup (1/2 ounce) finely shredded Cabot 75% Light Cheddar Cheese
2 tsp. red taco sauce

Directions:

1. Mist a small microwaveable bowl with olive oil spray. Add the egg whites. Set aside.

2. Set a small nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist with cooking spray. Set over medium-high heat and add the bacon. Cook, stirring occasionally, for about 2 minutes. Add the onion. Cook for 1 to 2 minutes, or until the bacon is crisp. Add the tomato. Cook for about 1 minute, or until just heated. Transfer the bacon mixture to a bowl. Cover to keep warm. Place the tortilla in the pan and return to medium-high heat. Cook for about 30 seconds per side, or until just warm.

3. Meanwhile, microwave the egg whites on low power for 30 seconds. Continue
microwaving in 30-second intervals until they are just a bit runny on top. Stir them
with a fork, breaking into large pieces. If they are still undercooked, cook them in
10-second intervals until just done. Stir in the reserved bacon mixture.

4. Place the tortilla on a serving plate. Sprinkle on the cheese leaving about 2" bare on one end, in an even strip (about 3" wide) running down the center. Top with the reserved egg white mixture and drizzle on the taco sauce. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle.

5. Enjoy.

Nutritional Information: {251 Calories, 24g Protein, 30g Carbohydrates, 5g Fat, 1g Saturated Fat, 28mg Cholesterol, 3g Fiber, 630mg Sodium}

Strawberry Mousse Cups

Strawberry Mousse Cups
From The Biggest Loser

Ingredients:

3/4 cup boiling water
1 pkg. JELL-O brand strawberry flavor sugar free low calorie gelatin
2 cups thawed cool whip free whipped topping, divided
1 cup ice cubes
2 cups sliced strawberries

Directions:

1. First of all divide strawberries among 6 dessert dishes

2. Stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved.

3. Then add ice cubes and stir until completely melted.

4. Gently stir in 1-1/2 cups of the whipped topping until well blended.

5. Spoon over strawberries. Refrigerate 2 hours or until firm.

6. Garnish with remaining 1/2 cup whipped topping

7. Enjoy.

Chicken Alfredo

Chicken Alfredo
From The Biggest Loser

Serves: 4

Ingredients:

1 Vidalia onion, small dice (about 2 cups)
6 cloves garlic, chopped fine
1 ½ cups organic free-range chicken broth, low sodium
¾ pound quinoa pasta
4 5-ounce chicken breasts, pounded thin
fresh ground pepper and NuSalt
chickpea flour for dredging
3 egg whites, lightly whisked
Pam spray
4 slices turkey bacon, cut into small lardoons
2 12 ounce cans Evaporated Fat-Free Milk
3 tablespoons cornstarch
2 3.25-ounce packages Bird’s Eye Steamer Fresh Peas (have no sodium)
4 tablespoons grated Parmigianino Reggiano
large pinch nutmeg

Directions:

1. Combine onion, garlic and chicken broth, cover and simmer until onions are tender
and most of the liquid is reduced (about 20 minutes). Puree in a blender and strain (if desired). Set aside.

2. Cook quinoa pasta according to package instructions.

3. Meanwhile, season chicken breasts with pepper and NuSalt and dredge chicken in
chickpea flour. Dip breasts in egg whites to coat well and then dredge once more in
chickpea flour. Heat a large nonstick pan over medium heat and spray with Pam. Add
chicken to the pan and sauté until golden brown and just cooked through, about 2-3
minutes per side. Remove chicken from the pan.

4. Add turkey bacon to the pan and sauté for about 1-2 minutes. Add 1 ½ cans
Evaporated Fat-Free Milk to the pan and bring up to simmer.

5. Meanwhile mix remaining ½ can milk with cornstarch to make a slurry. Whisk mixture into the pan and add reserved onion garlic puree. Add frozen peas to the pan, bring to a simmer and cook until peas are tender, about 2 minutes. Stir in Parmigianino and nutmeg. Season with pepper and NuSalt. Make a bed of quinoa pasta and lay chicken on top. Spoon sauce over chicken and pasta and serve.

6. Enjoy.

Salmon Burgers

Salmon Burgers
From The Biggest Loser

Makes 4 servings

Ingredients:

Olive oil spray
1 lb skinless salmon fillet, cut into 1” cubes
1 tablespoon Dijon mustard
1 tablespoon peeled and minced fresh ginger
1 tablespoon chopped fresh cilantro
1 teaspoon low-sodium soy sauce
½ teaspoon ground coriander
Salt, to taste
Ground black pepper, to taste

Directions:

1. Preheat grill to medium-high heat. Lightly coat rack with the olive oil
cooking spray.

2. In a food processor, pulse salmon cubes just enough to grind
coarsely.

3. Transfer salmon to a large bowl and mix in: Dijon mustard, lime zest,
ginger, cilantro, soy sauce and coriander.

4. Form salmon into 4 patties and season with salt and pepper to taste.

5. Grill burgers, turning once, until done, 4 minutes on each side for
medium.

6. Garnish with fresh lime wedges.

7. Enjoy

Nutrition Information: {Per serving: 170 calories, 23 g protein, 1 g carbohydrates, 7g fat (1 g saturated), 60 mg cholesterol, 0 g fiber, 150 mg sodium}

Turkey Wrap

Andrea's Turkey Wrap
From The Biggest Loser

Makes 1 serving

Ingredients:

6 ounces 99% lean ground turkey breast
Salt and pepper to taste
2 leaves butter lettuce
8 thin slices cucumber
2 tablespoons fresh alfalfa sprouts
2 tablespoons fresh bean sprouts
2 tablespoons low-fat Galeos Miso Caesar dressing

Instructions:

1. Form the turkey into a patty, about 4 1/2" in diameter.

2. Season the patty with salt and pepper and grill for 3 to 4 minutes on each
side.

3. Cut the patty in half and place each half in the center of one of the butter
lettuce leaves.

4. Top the burgers with the cucumber, alfalfa sprouts, and bean sprouts.

5. Drizzle with the dressing and wrap the lettuce around the burgers and
vegetables.

6. Enjoy.

Nutritional Information:Per serving: 230 calories, 41 g protein, 9 g carbohydrates (5 g sugars), 3.5 g fat, (1 g saturated), 70 mg cholesterol, 1 g fiber, 450 mg sodium

Parmesan Crusted Chicken

Parmesan Crusted Chicken

By Best Foods

Serves: 4

Prep Time: 10 minutes

Cook time: 20 minutes

Nutritional Information: Calories 370, Calories from fat 210, Cholesterol 100g, Sodium 390g, Dietary Fiber 0g, Protein 35g

Ingredients:

1/2 cup Best Foods Real mayonnaise

1/4 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves ( about 1 -1/4 lbs)

4 tsp. Italian seasoned dry bread crumbs

Directions:

1. Preheat oven to 425 degrees

2. combine mayo with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayo mixture. Then sprinkle with bread crumbs

3. Bake 20 minutes or until chicken is thoroughly cooked.

4. Enjoy.

Chicken Burrito Bundles

Chicken Burrito Bundle

by unknown

Serves: 6

Ingredients:

2 cups chopped cooked chicken

1 (1 1/4 ounce) package taco seasoning mix

1 (16oz) can refried beans

6 (8") flour tortillas

1 (8oz) package shredded sharp cheddar cheese

3 plum tomatoes, diced

1 small onion, diced

salsa

Directions:

1. Preheat the oven to 350 degrees. Place chicken and seasoning mix in a large heavy-duty zip-lock plastic bag; seal bag, shake to coat.

2. Spread beans down center of tortillas. top with chicken, cheese, tomatoes, and onion; roll up. Wrap each in aluminum foil.

3. Bake at 350 degrees for 15 minutes. Serve with salsa

4. Enjoy

Pita Bread Salad

Pita Bread Salad

By Rachel Ray

Serves: 6

Prep time: 15 min

Bake time: 10 min

Ingredients:

4 pitas, cut into bite-size pieces

1/3 cup EVOO

3 tablespoons fresh lemon juice

1 clove garlic, chopped

Salt & Pepper

2 small cucumbers, peeled & chopped

3 tomatoes, chopped

1 small red bell pepper, chopped

4 scallions, thinly sliced

1/4 cup chopped flat-leaf parsley

1/4 cup chopped fresh mint

1 small head romaine lettuce, torn into pieces

Directions:

1. Preheat the oven to 350 degrees. Transfer the pitas to a baking sheet; bake until crisp, about 10 min.

2. In a large bowl, whisk together the EVOO, lemon juice, and garlic; season with salt & pepper. Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint, and pitas. Add the lettuce and toss.

3. Enjoy.

Bacon Quesadillas

Bacon Quesadillas
By Kraft Foods

Prep time: 5 min
Total time: 15 min
Makes: 4 servings
Nutritional Information: Calories 220, Total fat 12g, Saturated fat 6g, Cholesterol 35mg, Sodium 600mg, Carbohydrate 17g, Dietary fiber 1g, Sugars 1g, Protein 12g

Ingredients:

4 flour tortillas, (6 inch)
1 cup KRAFT Shredded Colby & Monterey Jack Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
2 green onions, thinly sliced

Directions:

1. HEAT oven to 400°F.

2. PLACE tortillas in single layer on baking sheet sprayed with cooking spray.

3. TOP half of each tortilla with 1/4 each of the remaining ingredients; fold in half. Press lightly to secure.

4. BAKE 8 to 10 min. or until edges are lightly browned.

5. Enjoy.

Jell-o Patriotic Pie

JELL-O Patriotic Pie
By Kraft Foods

Prep time: 20 min
Total time: 2 hr 30 min
Makes: 8 servings
Nutritional Information: Calories 220, Total fat 7g, Saturated fat 3g, Cholesterol 0mg, Sodium 180 mg, Carbohydrate 35g, Dietary fiber 0g, Sugars 26g, Protein 2g

Ingredients:

1-1/2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin
1 cup ice cubes, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin, or any red flavor
1 cup thawed COOL WHIP Whipped Topping

Directions:

1. Stir 3/4 cup of the boiling water into dry blue gelatin mix at least 2 min. until completely dissolved. Add 1/2 cup of the ice cubes; stir until ice is melted. Pour into pie crust; refrigerate 5 to 10 min. or until gelatin is set but not firm.

2. Meanwhile, stir remaining 3/4 cup boiling water into dry red gelatin mix in separate bowl at least 2 min. until completely dissolved. Add remaining 1/2 cup ice cubes; stir until ice is melted. Cool 5 min. or until slightly thickened.

3. Spread whipped topping over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until set. Store leftovers in refrigerator.

4. Enjoy.

Lemon Daisy Cupcakes

Lemon Daisy Cupcakes
By Kraft Foods

Prep time: 30 min
Total time: 1 hr 10 min
Makes: 24 servings

Ingredients:

1 pkg. (2-layer size) white cake mix
24 NILLA Wafers
3 squares BAKER'S Semi-Sweet Chocolate, melted
2 pkg.(3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows

Directions:

1. Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside

2. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.

3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.

4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

5. Enjoy.