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Recipe Results 98 of 142 pages
Colorful Quesadillas
Ingredients: 8 ounces cream cheese, fat-free 1/4 teaspoon garlic powder 8 flour tortillas (small) 1 cup sweet red pepper (chopped) 1 cup low-fat cheese (shredded) 2 cups spinach leaves (fresh, or 9 oz. frozen, thawed and squeezed dry) 1 cup diced, cooked chicken breast, optional Directions: In a small bowl, mix the cream cheese and
Pineapple-Orange-Mango Smoothie
Ingredients: 3 cups pineapple-orange juice 3 cups frozen chopped mangos 1 pkg. (1 oz. size) Vanilla Flavor Instant Pudding Directions: Blend ingredients in blender until smooth. Serve immediately. Variations: Mixed Berry Smoothie – Prepare as directed, using 100% cranberry juice and substituting frozen mixed berries for the mangos. Fruity Sherbet – Prepare as directed; freeze
Fruit Smoothie
Ingredients: 1 banana (large) 1 cup fresh peaches or strawberries 1 carton vanilla yogurt (8 ounces, low-fat) 1/2 cup fruit juice Directions: Put all ingredients in a blender. Blend on high until smooth. Pour into 2 glasses. Serve right away.
Easy Classic Deviled Eggs
Ingredients: 6 hard-boiled eggs, peeled 1/3 cup shredded taco-seasoned cheese OR Cheddar cheese 1/4 cup mayonnaise 1/4 cup sour cream 3 Tbsp. minced green onions Directions: Cut eggs lengthwise in half. Remove yolks to small bowl. Reserve whites. Mash yolks with fork. Add cheese, mayonnaise, sour cream and green onions; mix well. Spoon 1 heaping
Spinach Stuffed Potatoes
Ingredients: 6 potatoes (baking) 1/4 cup sour cream, light 1/4 cup tofu, silken soft 1 package spinach (10-ounce frozen, thawed and drained) 1/4 cup green onion 1/4 teaspoon pepper 1/2 cup cheddar cheese, low-fat (grated) 1 garlic and herb seasoning (example: Mrs. Dash) Directions: Thaw the spinach before you cook this recipe! After it thaws,
Peanut Butter Banana Breakfast Shake
Ingredients 1 cup fat free or lowfat milk 1/2 cup frozen banana slices 1 tablespoon peanut butter 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Sweet cocoa powder (optional) Directions Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and garnish with a sprinkle of cocoa powder,
Peach-Amaretto Frappe
Ingredients 1 cup fat free or lowfat milk 1 large ripe peach, peeled, pitted and cut into eighths, or 2 canned peach halves, drained 5-6 ice cubes 2 tablespoons brown sugar 1/4 teaspoon almond extract Directions Combine all ingredients in a blender. Blend at high speed until very smooth and foamy, about one minute. Pour
Fruity Lemonade
Ingredients 2 cans (12 oz each) frozen lemonade concentrate, thawed 2 cans (12 oz each) frozen fruit punch concentrate or juice concentrate of your choice, thawed Ice cubes 3 quarts club soda, chilled Directions In a large bowl or pitcher, combine lemonade and fruit punch concentrates. For each serving, pour 1/2 cup of the mixture
MAKING A CRÊPE
Baked Potato Skins
Ingredients 8 russet (baking) potatoes (about 1/2 lb. each), scrubbed, patted dry, and rubbed with olive oil olive oil for brushing potato skins sweet paprika for sprinkling potato skins fine sea salt or coarse salt for sprinkling potato skins sour cream as an accompaniment if desired Directions Prick potatoes a few times with fork and
