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Recipes
Baked Zucchini Sticks
By AnnieMro
Preheat the oven to 425°F
- Cooking Spray or Oil Mister
- 4 medium Zucchini (200g each), ends trimmed
- 3 large Egg Whites
- 1 ⁄4 teaspoon Kosher Salt
- Freshly ground Black Pepper
- 1 cup Seasoned Whole Wheat Bread Crumbs
- 2 tablespoons grated Pecorino Romano Cheese
- 1 ⁄4 teaspoon Garlic Powder
Quinoa Salad with Grapefruit
By AnnieMro
Using a vegetable peeler, remove outer peel from grapefruit and place in a small saucepan
- 1 Ruby Red grapefruit, peel scrubbed
- 1 Ruby Red grapefruit, halved and juiced
- 1/4 cup olive oil
- 8 thin slices ginger
- 3/4 cup quinoa, rinsed
- 1 1/2 cups water
- 1/2 tsp salt
- 3 tbsp grapefruit juice
- 1 tbsp white wine vinegar
- 2 tsp liquid honey
- 2 cups baby arugula
- 2 carrots finely diced
- 2 green onions, sliced
- 1 small jalapeno, seeded and finely diced
- 1/4 cup fresh cilantro leaves
- it juice
ROASTED WHOLE CARROTS WITH CUMIN AND SMOKED PAPRIKA
By AnnieMro
ROASTED WHOLE CARROTS WITH CUMIN AND SMOKED PAPRIKA It’s a treat to have sweet, spring carrots roasted whole
- 4 bunches whole carrots, cleaned and trimmed (leaving a little of the tops on if desired), about 2 lbs after trimming
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp kosher salt
Doubly Decadent Cheesecake
By AnnieMro
Mix crumbs and butter, press onto bottom of springform pan
- 1 cup Oreo cookie crumbs
- 3 tbsp. melted butter
- 3 pkg. cream cheese
- 3/4 cup sugar
- 3 large eggs
- 2 pkg. white chocolate (=8 squares)
- 1 pkg. chocolate (=4 squares)
Chicken Fried Rice
By AnnieMro
In pan, bring rice, salt and 1 1/4 cups of the stock to a boil
- 3/4 cup brown rice
- 1 tsp. sesame oil
- pinch salt
- 1 1/2 cups low-fat, low sodium chicken stock
- 2 boneless skinless chicken breasts, chopped
- 1 cup sliced mushrooms
- 2 green onions, chopped
- 2 carrots, diced
- 1/2 cup celery, sliced
- 1 cup cooked chickpeas
- 1/4 cup light soy sauce
No Cream Creamy Broccoli Soup
By AnnieMro
Cook and stir carrots, onions and celery in hot oil in large pot on medium-high heat 3 mins
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 tbsp. oil
- 2 (10 fl. oz.) cans chicken broth
- 2 cups water
- 2 small bunches fresh broccoli, cut into 3" lengths, about 4 1/2 cups (can substitute asparagus or sliced leeks)
- 1/2 cup Minute Rice, uncooked
- 2 cup milk
- 1/4 cup Parmesan
White Chocolate & Clementine Shortbread Sandwiches
By AnnieMro
Line 2 cookie sheets with parchment
- Shortbread
- 4 cups all-purpose flour
- 1/2 tsp. salt
- 2 cups unsalted butter, softened
- 1 cup icing sugar
- 2 tsp. vanilla extract
- Clementine filling
- 1/2 cup butter
- 2 tsp. clementine zest
- 2 tbsp. clementine juice
- 2 cups icing sugar, sifted
- 6 oz chopped white chocolate (or chips or coating chocolate made with vegetable oil instead of cocoa butter)
Cold Noodle Salad with Cucumber and Sesame
By AnnieMro
Cook pasta until al dente, about 4 mins
- 6 oz. thin pasta (vermicelli, capellini or spaghettini)
- 1 tbsp. rice vinegar
- 4 tsp. Splenda
- 2 tsp. low-sodium soy sauce
- 1/2 cucumber, quartered lengthwise and thinly sliced
- 2 tbsp. toasted sesame seeds
Blueberry Muffins
By AnnieMro
Whisk together egg, milk, margarine and vanilla
- 1 egg
- 1 1/2 cup milk
- 1/3 cup margarine, melted
- 1 tsp. vanilla
- 1 1/4 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup Splenda
- 1 tbsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cup fresh or frozen blueberries
Low-Fat Strawberry Parfaits
By AnnieMro
- 2 cups quartered fresh strawberries
- 3 tbsp. golden brown sugar
- 1 tbsp. sugar
- 1 cup low-fat vanilla yogurt
- 1/4 cup low-fat sour cream
- 1/4 tsp. orange zest, grated
- whole strawberries and fresh mint leaves for garnish