All Recipes Salads 

Cucumber Pomegranate Salad

Ingredients: 2 cucumbers, peeled, halved, and seeds removed Seeds of 1 pomegranate 1/4 cup thinly sliced scallions, green parts only 1/2 cup fresh cilantro leaves Juice of 1 lime 3 tablespoons olive oil Salt and freshly ground black pepper 1/2 cup crumbled feta cheese Directions: Cut the cucumbers into slices 1/4 inch thick. Put the cucumber slices in a bowl with all but 4 tablespoons of the pomegranate seeds. Add the scallions, cilantro, lime juice, and olive oil. Toss and season with salt. To serve, divide the salad among bowls…

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All Recipes Dessert 

Parmesan Spinach Cakes

Ingredients: 12 ounces fresh spinach 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese 1/2 cup finely shredded Parmesan cheese, plus more for garnish 2 large eggs, beaten 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Directions: Preheat oven to 400°F. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture…

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BLT Deviled Eggs

Ingredients: 8 hard-cooked eggs 1/3 cup Kraft Reduced Fat Mayo with Olive Oil, 2 Tbsp. Ranch Dressing 3 slices cooked OSCAR MAYER Bacon, crumbled 4 cherry tomatoes, chopped 2 Tbsp. shredded lettuce Directions: Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add mayo and dressing; mix well. Stir in bacon and tomatoes. Fill egg whites with yolk mixture; top with lettuce. Makes 16 Servings (1/2 Egg Per Serving) Nutritional Info: Calories 70; Carbs 1g; Protein 4g; Fat 5g; Fiber 0g

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All Recipes Chicken 

Twice-Baked Potatoes

Ingredients: 3 large baking potatoes 1/2 cup fat-free reduced-sodium chicken broth 1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided 1/3 cup thin green onion slices 1/4 cup Light Sour Cream 1 teaspoon Dijon Mustard 1/4 teaspoon paprika Directions: Heat oven to 400 degrees F. Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until…

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All Recipes Chicken Salads 

Light Apple Chicken Salad

Ingredients: 3/4 cup light mayonnaise 1 cold green apple, medium, chopped with skin 1 cold red apple, medium, chopped with skin 1 tablespoon C&H Light Sugar and Stevia Blend 1 teaspoon apple cider vinegar 1/2 teaspoon cinnamon 2 cups boiled or oven roasted chicken without skin, diced (about 10 oz.) 1 head of fresh Boston or romaine lettuce Directions: In a large bowl, add mayo, chopped apples, Light Sugar and Stevia Blend, vinegar and cinnamon, mixing well. Add chicken and toss to coat. Keep refrigerated until ready to use. Serve…

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Bell Pepper Poppers (3g Carbs)

Ingredients: Cooking spray 12 mini sweet peppers 2 slices turkey bacon, diced ½ cup diced onion 4 ounces fat free cream cheese, room temperature 2 ounces soft goat cheese, room temperature ¼ teaspoon crushed red pepper flakes 1 slice whole wheat bread, toasted 1 clove garlic, minced 1 tablespoon grated parmesan cheese Directions: Preheat the oven to 375° F. Coat a baking sheet with cooking spray. Set aside. Slice each pepper in half lengthwise then scoop out any seeds and membrane. Add bacon to a non-stick sauté pan with cooking…

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All Recipes Salads 

Italian Potato Salad

Ingredients: 1 lb. potatoes 1/4 cup lite creamy italian dressing 2 tsp. dried tarragon leaves 1 can (6 oz.) tuna, drained, flaked 1 cup cut-up green beans, cooked, cooled Directions: Cut potatoes into cubes. Cook in boiling water for 15 min. or just until tender; drain. Cool completely. Mix dressing and tarragon in large bowl. Add potatoes, tuna and beans; mix lightly. Cover. Refrigerate at least 1 hour to allow flavors to blend. Makes 6 Servings (3/4 Cup Per Serving) Nutritional Info Per Serving: 120 calories; 2.5 g fat; 10…

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Mexican Grilled Corn

Ingredients: 4 ears fresh corn, husked 2 tablespoons butter, softened 1/4 teaspoon freshly grated lime zest 1 teaspoon lime juice 1/2 teaspoon minced chipotle chile in adobo sauce and, 1/4 teaspoon ground chipotle pepper 1/2 teaspoon kosher salt Directions: Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a…

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All Recipes Chicken 

Creamy Carrots

Ingredients: 1-1/2 lb. carrots, peeled, cut diagonally into very thin slices 1/2 cup fat-free reduced-sodium chicken broth 1/4 cup Philadelphia Chive & Onion 1/3 Less Fat than cream cheese 2 Tbsp. chopped fresh chives Directions: Bring carrots and broth to boil in large skillet on medium-high heat; cover. Simmer on medium-low heat 8 to 10 min. or until carrots are crisp-tender. Uncover, simmer 8 to 10 min. or until most of the broth is absorbed and carrots are tender. Remove from heat. Add reduced-fat cream cheese; stir until melted. Sprinkle…

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Lemon Yogurt Cookies

Ingredients: 1 1/2 cups all-purpose flour 1 cup whole wheat flour 1/2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 1/2 cups granulated sugar 1/2 cup low fat lemon yogurt 1 large egg, lightly beaten 2 egg whites, lightly beaten 1/3 cup canola oil 1/2 tsp finely grated lemon zest 1 tsp fresh lemon juice Directions: Preheat oven to 375°. Line baking sheets with parchment paper. In a medium bowl, combine flours, baking soda, baking powder and salt; set aside. In a large bowl, combine sugar, yogurt,…

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Buffalo Roasted Cauliflower

Ingredients: 1 head cauliflower, cut into florets 1 Tbsp olive oil Black pepper to taste 1/4 cup hot sauce 1 Tbsp trans fat free margarine, melted 1/4 cup reduced-fat blue cheese or ranch dressing 4 celery stalks, sliced into 3-inch sticks Directions: Preheat oven to 425°. In a large bowl, toss the cauliflower florets with the oil, and pepper. On a baking sheet, arrange the florets in a single layer. Roast, turning halfway through cooking, for 45 minutes, or until lightly golden. Transfer the cauliflower back to the large bowl.…

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All Recipes Salads 

Watermelon Salad

Ingredients: 1/2 cup chopped red onion 3 tablespoons fresh lime juice (about 2 limes) 4 cups cubed seeded watermelon 1/4 cup pitted kalamata olives 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh mint 1/2 cup (2 ounces) feta cheese, crumbled Directions: 1. Combine onion and juice in a medium bowl; let stand 10 minutes. Add watermelon, olives, parsley, and mint. Cover and chill 1 hour. Sprinkle with cheese. Makes 12 Servings (Serving size: about 1/2 cup salad and about 1 1/2 teaspoons cheese) Nutrition Information: Calories 46,…

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