Orzo, Tomato and Zucchini Toss

Ingredients:

• 1 tsp olive oil
• 1 C halved cherry tomatoes
• 1 C chopped zucchini
• 2 minced garlic cloves
• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 3 C cooked orzo
• 1/4 tsp salt
  

Directions:

• Heat 1 teaspoon olive oil in a medium skillet over medium-high heat.
  
• Add 1 cup halved cherry tomatoes, 1 cup chopped zucchini, and 2 minced garlic cloves; sauté 2 minutes.
  
• Stir in 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes; sauté 1 minute or until zucchini is crisp-tender.
  
• Combine tomato mixture, 3 cups hot cooked orzo, and 1/4 teaspoon salt; toss well.

Author: CookingLight.com

Nutritional Facts:

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Chicken Scallopini

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup Italian-seasoned breadcrumbs
• Cooking spray
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 4 teaspoons capers
• 1 tablespoon butter

Directions:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.

• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

• Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

Author: CookingLight.com

Nutritional Facts:

• Calories - 206
  

Rating:

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Basic Polenta

Ingredients:

• 2 C chicken broth
• 1 C 2% milk
• 3/4 C instant dry polenta
  

Directions:

• Bring chicken broth and milk to a boil in a medium saucepan.
• Gradually whisk in polenta.
• Cool 5 minutes or until thick, stirring constantly.
  

Author: CookingLight.com

Nutritional Facts:

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Oven-Fried Chicken Parmesan

Ingredients:

• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 2 large egg whites, lightly beaten
• 3/4 cup panko (Japanese breadcrumbs)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 tablespoons olive oil, divided
• Cooking spray
• 1/2 cup jarred tomato-basil pasta sauce
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Directions:

• Preheat oven to 450°.

• Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.

• Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

Author: CookingLight.com

Nutritional Facts:

• Calories - 401
  

Rating:

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Whole Wheat Buttermilk Pancakes

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1 tablespoon vegetable oil
• 1 large egg
• 1 large egg white
• Cooking spray
• 3/4 cup maple syrup
• 3 tablespoons butter

Directions:

• Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

• Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Author: CookingLight.com

Nutritional Facts:

• Calories - 351
• Yields 6 servings (2 pancakes, 2 Tbsp syrup, and 1 1/2 tsp butter)
  

Rating:

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Tuna Appetizer Pizza

Ingredients:

• 1 1/2 cups Original Bisquick® mix
• 1/3 cup boiling water
• 2 tablespoons sliced green onions
• 1 package cream cheese, softened (8 ounces)
• 1/2 cup sour cream
• 1 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 1 can tuna, drained (5 ounces)
• 3 cups fresh vegetables, such as sliced mushrooms, cherry tomato halves, chopped broccoli
• 1 cup shredded cheese (4 ounces)

Directions:

• Heat oven to 450 degrees F. In medium bowl, stir Bisquick mix, boiling water and onions until soft dough forms; beat vigorously 20 strokes.
• In ungreased 12-inch pizza pan, pat dough with floured hands, forming 1/2-inch rim.
  Bake about 10 minutes or until light brown. Cool 10 minutes.
• In medium bowl, stir cream cheese, sour cream, dill weed, garlic powder and tuna until smooth; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into bite-size wedges. Refrigerate any remaining wedges.

Author: Betty Crocker

Nutritional Facts:

• Calories - 60
• Makes 40 servings
  

Rating:

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Chicken Tamale Casserole

Ingredients:

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix (such as Martha White)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breast
• 1/2 cup fat-free sour cream

Directions:

• Preheat oven to 400°.

• Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

• Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Author: CookingLight.com

Nutritional Facts:

• Calories - 354
  

Rating:

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Sauteed Chicken Breasts with Creamy Chive Sauce

Ingredients:

• 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
• 1 teaspoon kosher salt, divided
• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 3 teaspoons extra-virgin olive oil, divided
• 2 large shallots, finely chopped
• 1/2 cup dry white wine
• 1 14-ounce can reduced-sodium chicken broth
• 1/3 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1/2 cup chopped chives, (about 1 bunch)

Directions:

• Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
• Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
• Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Author: EatingWell.com

Nutritional Facts:

• Calories - 244
  

Rating:

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Pancakes

Ingredients:

• 1 cup (130 grams) all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 2 tablespoons (28 grams) granulated white sugar

• 1 large egg, lightly beaten

• 1 cup (240 ml) milk

• 2 tablespoons (28 grams) unsalted butter, melted

• Plus extra melted butter for greasing the pan.

Directions:

• In a large bowl whisk together the flour, baking powder, salt and sugar.
• In a separate bowl whisk together the egg, milk, and melted butter.
• Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.

• Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.

• Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

• Repeat with remaining batter, brushing the pan with melted butter between batches.

• Serve immediately with butter and maple syrup.

• Makes about 8 - 3-inch (7.5 cm) pancakes. Serves 3-4 people.

• For Blueberry Pancakes: Sprinkle fresh blueberries on the tops of the pancakes just as bubbles start to appear on the top surface of the frying batter.

Author: joyofbaking.com

Nutritional Facts:

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Pancakes

Ingredients:

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Directions:

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Author:

Nutritional Facts:

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Rating:

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Pumpkin Pie Cake

Ingredients:

• Cake:
• Cooking spray
• 2 tablespoons all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup canola oil
• 1/2 cup egg substitute
• 2 large eggs
• 1 (15-ounce) can unsweetened pumpkin
• 2 cups all-purpose flour (about 9 ounces)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin-pie spice
• 1/2 teaspoon salt
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  Frosting:
• 2 tablespoons butter, softened
• 1 (8-ounce) package 1/3-less-fat cream cheese
• 3 cups powdered sugar
• 2 teaspoons fresh orange juice
• 1/4 cup chopped pecans, toasted
• Orange slices (optional)

Directions:

• Preheat oven to 350°.

• To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

• Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.

• Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.

• To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.

• Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.

Author: CookingLight.com

Nutritional Facts:

• Calories - 318
• Makes 10 servings
  

Rating:

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Herbed Green and Wax Beans

Ingredients:

• 4 thyme sprigs
• 4 parsley sprigs
• 1 bay leaf
• 1 cup water
• 1/2 pound green beans, trimmed
• 1/2 pound fresh yellow wax beans, trimmed
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon butter, softened
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

• Tie thyme, parsley, and bay leaf together with twine. Place in a large skillet with 1 cup water. Bring to a boil; cook 1 minute. Add beans; cover, reduce heat, and simmer 8 minutes or until crisp-tender. Drain well; discard herbs. Place beans in a bowl. Add oil and remaining ingredients; toss well to coat.

Author: CookingLight.com

Nutritional Facts:

• Calories - 49
• Makes 4 servings
  

Rating:

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Brown Beer Rye Bread

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 1/8 teaspoons sugar, divided
• 2 packages dry yeast (about 4 1/2 teaspoons)
• 3/4 cup warm brown beer (100° to 110°)
• 1/2 cup plain low-fat yogurt
• 1 tablespoon white vinegar
• 1 tablespoon caraway seeds
• 1 1/2 teaspoons salt
• 1 large egg, lightly beaten
• 2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
• 1 cup stone-ground rye flour (about 4 1/2 ounces), such as Bob's Red Mill
• Cooking spray
• 1 teaspoon water
• 1 large egg white, lightly beaten

Directions:

• Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool.

• Dissolve 1/8 teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 teaspoon sugar and egg; stir with a whisk until combined.

• Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

• Shape dough into a 12-inch oval loaf on a lightly floured surface. Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.

• Preheat oven to 400°.

• Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400° for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack.

Author: CookingLight.com

Nutritional Facts:

• Calories - 101
  

Rating:

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Turkey Bratwurst Patties

Ingredients:

• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon fat-free milk
• 2 pounds lean ground turkey
• Cooking spray

Directions:

• Combine all the ingredients except cooking spray, and mix well. Divide the mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add 4 patties; cook 4 minutes on each side or until done. Repeat procedure with the cooking spray and the remaining patties.
• Serve with Brown Beer Rye Bread.
  

Author: CookingLight.com

Nutritional Facts: Calories - 172

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Rating:

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Chipotle Barbecue Burgers with Slaw

Ingredients:

• 1/2 cup dry breadcrumbs
• 2 tablespoons barbecue sauce
• 1 tablespoon chopped chipotle chiles, canned in adobo sauce
• 1 teaspoon bottled minced garlic
• 1 pound lean ground beef
• 1 large egg
• Cooking spray
• 2 cups cabbage-and-carrot coleslaw
• 1 tablespoon reduced-fat mayonnaise
• 1 tablespoon reduced-fat sour cream
• 1 teaspoon sugar
• 1 teaspoon cider vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 4 (1 1/2-ounce) hamburger buns

Directions:

• Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.

• Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.

Author: CookingLight.com

Nutritional Facts:

• Calories - 358
  

Rating:

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Orzo Salad with Marinated Mushrooms and Edamame

Ingredients:

• 1/2 cup white wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon fresh thyme leaves
• 2 1/2 tablespoons olive oil
• 1 tablespoon dry sherry
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 bay leaf
• 7 cups quartered mushrooms (about 1 pound)
• 2 cups frozen blanched shelled edamame (green soybeans), thawed
• 1 cup chopped red bell pepper
• 2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)

Directions:

• Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.

Author: CookingLight.com

Nutritional Facts:

• Calories - 201
  

Rating:

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Quick Corn Dip Recipe

Ingredients:

• 1 can (11 ounces) white corn, drained
• 1 can (11 ounces) Mexicorn, drained
• 1 cup (4 ounces) shredded fat-free cheddar cheese
• 4 green onions, chopped
• 1/2 cup fat-free sour cream
• 1/2 cup fat-free mayonnaise
• 1 can (4 ounces) chopped green chilies
• 1/4 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon chili powder
• Baked tortilla chip scoops

Directions:

• In a large bowl, combine the first nine ingredients; sprinkle with chili powder. Refrigerate until serving. Serve with tortilla chips. Yield: 4 cups.

Author: Taste of Home

Nutritional Facts:

• 1/4 C = 58 calories
  

Rating:

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Special Sesame Chicken Salad Recipe

Ingredients:

• 1 package (16 ounces) bow tie pasta
• 1 cup canola oil
• 2/3 cup white wine vinegar
• 2/3 cup teriyaki sauce
• 1/3 cup sugar
• 1/2 teaspoon pepper
• 3 cans (11 ounces each) mandarin oranges, drained
• 2 cans (8 ounces each) sliced water chestnuts, drained
• 2 cups cubed cooked chicken
• 1-1/3 cups honey-roasted peanuts
• 1 package (9 ounces) fresh spinach, torn
• 1 package (6 ounces) dried cranberries
• 6 green onions, chopped
• 1/2 cup minced fresh parsley
• 1/4 cup sesame seeds, toasted

Directions:

• Cook pasta according to package directions; drain and place in a very large bowl.
• In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.
• Just before serving, add the remaining ingredients; gently toss to coat. Yield: 22 servings (1 cup each).

Author: Taste of Home

Nutritional Facts:

• Calories - 302
• Makes 22 servings
  

Rating:

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Grilled Tequila-Lime Chicken

Ingredients:

• 1 cup fresh lime juice
• 1/2 cup tequila
• 1/2 cup orange juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced seeded jalapeño chilies
• 1 1/2 tablespoons chili powder
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 6 boneless chicken breast halves with skin