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Seafood Soup

Seafood Soup

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* In a large saucepan, saute the onion, green pepper and parsley in oil until tender

  • 1/2 * 1/2 cup chopped onion
  • 1/2 * 1/2 cup chopped green pepper
  • 3 * 3 tablespoons minced fresh parsley
  • 1 * 1 tablespoon olive oil
  • 1 * 1 cup chopped carrots
  • 1 * 1 garlic clove, minced
  • 1 * 1 can (15 ounces) tomato sauce
  • 1 * 1 can (14-1/2 ounces) diced tomatoes
  • 3/4 * 3/4 cup white wine or chicken broth
  • 1 * 1 bay leaf
  • 1/2 * 1/2 teaspoon dried oregano
  • 1/4 * 1/4 teaspoon dried basil
  • 1/4 * 1/4 teaspoon pepper
  • 3/4 * 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
  • 1/2 * 1/2 pound uncooked medium shrimp, peeled and deveined
5/5 (1 Votes)

Pork Paprika

Pork Paprika

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* In a large nonstick skillet, cook pork in oil until no longer pink; remove and keep warm

  • 1 * 1 pork tenderloin (1 pound), cut into cubes
  • 1 * 1 tablespoon canola oil
  • 1 * 1 large onion, chopped
  • 1 * 1 medium green pepper, chopped
  • 2 * 2 garlic cloves, minced
  • 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 * 1/2 cup white wine or chicken broth
  • 4 * 4 teaspoons paprika
  • 1 * 1 teaspoon sugar
  • 1 * 1 teaspoon grated lemon peel, optional
  • 1/2 * 1/2 teaspoon caraway seeds
  • 1/2 * 1/2 teaspoon dried marjoram
  • 1/4 * 1/4 teaspoon salt
  • 1/4 * 1/4 teaspoon pepper
  • * Hot cooked noodles, optional
  • 1/4 * 1/4 cup reduced-fat sour cream
0/5 (0 Votes)

Apricot-Glazed Chicken

Apricot-Glazed Chicken

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* Line a shallow roasting pan with foil; spray foil with cooking spray and set aside

  • 1/2 * 1/2 cup ketchup
  • 1/2 * 1/2 cup apricot spreadable fruit
  • 1 * 1 tablespoon canola oil
  • 2 * 2 teaspoons lemon juice
  • 2 * 2 teaspoons minced garlic
  • 1 to 2 * 1 to 2 teaspoons hot pepper sauce
  • 1 * 1 teaspoon coarsely ground pepper
  • 3/4 * 3/4 teaspoon salt
  • 6 * 6 boneless skinless chicken breast halves (7 ounces each)
0/5 (0 Votes)

Sesame Chicken Couscous Salad

Sesame Chicken Couscous Salad

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* In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil

  • 1-1/2 * 1-1/2 cups reduced-sodium chicken broth
  • 3 * 3 teaspoons reduced-sodium soy sauce, divided
  • 2 * 2 teaspoons sesame oil, divided
  • 1 * 1 cup uncooked couscous
  • 2 * 2 green onions, sliced
  • 1-1/2 * 1-1/2 cups fresh or frozen sugar snap peas
  • 3/4 * 3/4 cup fresh broccoli florets
  • 1-1/2 * 1-1/2 cups cubed cooked chicken
  • 1 * 1 large sweet red pepper, chopped
  • 3/4 * 3/4 cup diced zucchini
  • 2 * 2 tablespoons cider vinegar
  • 1 * 1 tablespoon thawed apple juice concentrate
  • 1 * 1 tablespoon water
  • 2 * 2 teaspoons canola oil
  • 1/2 * 1/2 teaspoon ground ginger
  • 1/4 * 1/4 teaspoon pepper
  • 2 * 2 tablespoons slivered almonds, toasted
  • 2 * 2 teaspoons sesame seeds, toasted
0/5 (0 Votes)

Sweet Pumpkin Parfait

Sweet Pumpkin Parfait

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Mix ricotta, yogurt, 1 tbsp chocolate chips and 1/4 tsp zest in a bowl

  • 1/4 * 1/4 cup part-skim ricotta
  • 2 * 2 tablespoons nonfat plain yogurt
  • 2 * 2 tablespoons bittersweet chocolate chips, divided
  • 1/2 * 1/2 teaspoon grated orange zest, divided
  • 1/4 * 1/4 cup pumpkin puree
  • 1 1/2 * 1 1/2 teaspoons orange juice concentrate
  • 1 * 1 teaspoon
0/5 (0 Votes)

Orange Yogurt Dressing

Orange Yogurt Dressing

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* In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour

  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons orange juice
  • 2 teaspoons honey
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon salt
  • Dash white pepper
5/5 (1 Votes)

Canyon Ranch Berry Fruit Crepes

Canyon Ranch Berry Fruit Crepes

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In a medium bowl, beat eggs until smooth

  • Crepes
  • 2 * 2 eggs
  • 1 1/2 * 1 1/2 cups skim milk
  • 1/4 * 1/4 teaspoon salt
  • 1/4 * 1/4 cup plus 1 tsp canola oil
  • 1 * 1 cup whole-wheat flour
  • Filling
  • 1 * 1 cup lowfat ricotta cheese
  • 3 * 3 tablespoons powdered sugar (or 2 tbsp honey)
  • 1 * 1 teaspoon grated lemon zest
  • 1/2 * 1/2 teaspoon cinnamon
  • 1 1/2 * 1 1/2 cups fresh organic* berries, such as blueberries, blackberries or sliced strawberries, or a mixture of berries
4/5 (1 Votes)

Seasoned Chicken Strips

Seasoned Chicken Strips

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* In a shallow bowl, combine the egg substitute, mustard and garlic

  • 1/3 * 1/3 cup egg substitute
  • 1 * 1 tablespoon prepared mustard
  • 1 * 1 garlic clove, minced
  • 3/4 * 3/4 cup dry bread crumbs
  • 2 * 2 teaspoons dried basil
  • 1 * 1 teaspoon paprika
  • 1/2 * 1/2 teaspoon salt
  • 1/4 * 1/4 teaspoon pepper
  • 1 * 1 pound chicken tenderloins
0/5 (0 Votes)

Salad Crunchers

Salad Crunchers

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* In a bowl, combine all ingredients; mix well

  • 2 * 2 cups old-fashioned oats
  • 1/2 * 1/2 cup butter, melted
  • 1/3 * 1/3 cup grated Parmesan cheese
  • 1/3 * 1/3 cup toasted wheat germ
  • 1 * 1 teaspoon dried oregano
  • 1/2 * 1/2 teaspoon dried thyme
  • 1/4 * 1/4 teaspoon seasoned salt
0/5 (0 Votes)

Milly's Salad Dressing

Milly's Salad Dressing

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* In a small bowl, combine all ingredients; stir until well blended

  • 1 * 1 bottle (8 ounces) sweet-sour celery seed salad dressing
  • 1 * 1 cup mayonnaise
  • 2 * 2 tablespoons sweet pickle relish
  • 2 * 2 tablespoons water
  • 4 * 4 teaspoons Dijon-mayonnaise blend
  • 3/4 * 3/4 teaspoon prepared horseradish
0/5 (0 Votes)