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Recipes
Southwestern Macaroni Salad
By dashy_65
Cook pasta according to package directions; drain and rinse in cold water
- 1 package (16 ounces) uncooked elbow macaroni
- 1 pound cherry tomatoes, quartered
- 1 cup frozen corn, thawed
- 1 medium green pepper, chopped
- 1 small red onion, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon sugar
- 1 teaspoon garlic powder
Lemon Biscotti with Sour Lemon Drizzle
By dashy_65
Cooking Light NOVEMBER 2000
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice, divided
- 1 tablespoon lemon extract
- 1 tablespoon vegetable oil
- 3 large eggs
- Cooking spray
- 2/3 cup powdered sugar
Crispy Potato Wedges
By dashy_65
Cut each potato into 12 wedges; place in a large bowl
- 4 medium baking potatoes (about 1-1/4 pounds)
- 1 tablespoon canola oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Glazed Cinnamon-Raisin Tea Bread
By dashy_65
Preheat oven to 350°. To prepare bread, cover raisins with 2 cups hot water in a medium bowl; cover and let stand...
- BREAD:
- 1/2 cup raisins
- 1/2 cup golden raisins
- 2 cups hot water
- 3/4 cup fat-free buttermilk
- 1/2 cup granulated sugar
- 1/4 cup canola oil
- 1/2 teaspoon almond extract
- 1 large egg
- 1 large egg white
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/4 cup ground flaxseed
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- Cooking spray
- GLAZE:
- 1/2 cup powdered sugar
- 2 teaspoons 1% low-fat milk
- 2 teaspoons apple juice
- 2 tablespoons sliced almonds, toasted
Pea-and-Pasta Soup Sips
By dashy_65
Bring broth to a boil in a large saucepan over medium-high heat
- 3 (16-ounce) cans fat-free, less-sodium chicken broth
- 1 1/2 cups frozen green peas
- 3/4 cup small uncooked pasta (such as pastina, orzo, or ditalini)
- 2 tablespoons chopped fresh parsley
- 3 tablespoons Riesling or other slightly sweet white wine
- 2 tablespoons grated fresh Parmesan cheese
Curried Chicken and Broccoli Couscous
By dashy_65
Sprinkle one side of chicken strips with 1 t
- 12 oz. boneless, skinless chicken breasts, cut into 1/2" strips
- 2 t. curry powder, divided
- 2 T. olive oil, divided
- 1/2 C. onion, chopped
- 1 (16 oz) reduced sodium chicken broth
- 1 1/2 C. broccoli flowerets
- 1/2 C. chopped red bell pepper
- 1/3 C. raisins
- 2 t. brown sugar, firmly packed
- 1 C. Near East Original Plain Couscous
Green Beans with Bacon
By dashy_65
Cook green beans in boiling water for 5 minutes or until crisp-tender
- 2 1/2 pounds green beans, trimmed
- 3 bacon slices
- 1/2 cup chopped shallots
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Coconut Creme Brulle
By dashy_65
Spoon pudding into two 6 oz
- 2 vanilla pudding snack cups (3 1/2 oz each)
- 2 T. brown sugar
- 2 T. flaked coconut
- 2 t. butter, melted
Frittata Florentine
By dashy_65
In a small bowl, whisk the first six ingredients; set aside
- 6 egg whites
- 3 eggs
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion, finely chopped
- 1/4 cup finely chopped sweet red pepper
- 2 turkey bacon strips, chopped
- 1 tablespoon olive oil
- 1 cup fresh baby spinach
- 3 tablespoons thinly sliced fresh basil leaves
- 1/2 cup shredded part-skim mozzarella cheese
Pumpkin-Ginger Cake
By dashy_65
Place colander in 2 quart medium bowl
- 1 (8 oz) vanilla lowfat yogurt
- 2 t. minced crystallized ginger
- 2 eggs
- 3/4 cup sugar
- 1/2 cup cooked mashed pumpkin
- 1 cup sifted cake flour
- 3/4 t B.P.
- 1 t. cinnamon
- 1/2 t. ground ginger
- 1/4 t. salt
- 1 t. vanilla
- 1/2 cup sifted powdered sugar
- 2 t. skimed milk
- 1/2 (1 oz) square semisweet chocolate