Submitted by Missy Gottlieb 1 8-oz. pkg. refrigerated crescent rolls 2 cups sliced mushrooms (8oz.)* 3 cloves garlic, pressed 2 Tbl. olive oil or melted butter** ½ cup grated Parmesan cheese, divided ¼ cup chopped fresh flat-leaf parsley 1 tsp. dried oregano Salt to taste Preheat oven to 375 degrees. Unwrap crescent rolls and unroll […]
Submitted by Magaret Jung 4 large yellow or red bell peppers ¾ cup pomegranate or cranberry juice 1-3/4 cups cooked wild rice 1 cup diced yellow squash ½ cup nonfat feta cheese, crumbled 1/3 cup chopped walnuts (I omitted) Preheat oven to 400 degrees F. Cut off tops of peppers to use as lids. Scrape […]
Submitted by Claudia O’Brien 1 ½ pounds potato (I use Yukon Gold) ¾ c. skim or 1% low-fat milk 2 T. grated Parmesan cheese ½ t. salt 1/8 t. black pepper Place potato in medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Drain. […]
Submitted by Christine Hales 1 (5.25) can whole green chilies (optional) Cooking spray 1 pound ground turkey breast 1 cup chopped onion 2 teaspoons chili powder ½ teaspoon ground cumin ¼ teaspoon salt 2 garlic cloves, minced 1 (15 ounce) can diced tomatoes 2 cups frozen whole-kernel corn, thawed 1 (16 ounce) can fat-free refried […]
Submitted by Steph Levine 1 can cream style corn 1 can regular corn (don’t drain) 1 cup sour cream (can use light, but not good with fat free) 2 tbsp. sugar 2 eggs beaten 1 stick margarine melted 1 box corn muffin mix (I always use Jiffy) Mix all ingredients together (adding corn muffin mix […]
Submitted by Susan W. Weiss 1 pkg. long grain & wild rice Uncle Ben’s – cooked 1 cup chopped. toasted or candied pecans 1 cup chopped red, yellow, orange bell peppers ½ cup cran-raisins ¾ cup chopped spinach or arugula 2 T chopped scallions or red onions optional (3 cups chopped, cooked chicken optional) Dressing: […]
Submitted by Jill Braun 1 butternut squash (2 lb) 2 tbsp. olive oil 1 large yellow onion diced 2 cloves garlic, finely chopped ¼ tsp cayenne pepper 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg 1 tsp ground cumin 1 cup canned diced tomatoes 1/3 cup golden raisins 1 – 32 oz. container vegetable broth […]
Submitted by Colleen Tsironis Cook dry polenta according to directions on bag for “hot cereal.” When it is thick enough, put it in a bowl and add a big scoop or 2 of ricotta cheese. (Fat free is delicious, and makes a totally fat free, filling breakfast.) If you like, top with brown sugar or […]
Submitted by Colleen Tsironis Preliminary notes: The beauty of this dish is it is fast, healthy and can altered in many, many ways. All of the ingredient quantities can be increased or decreased, depending on what our family likes. 4 – 6 cloves garlic, chopped 4 – 6 small onions, chopped (about 1–1.5 cups) 2 […]
Submitted by Claudia O’Brien 1 lb. fully cooked low fat kielbasa or sausage halved and cut into ¼ inch slices 1 – 16 oz. can kidney beans, rinsed and drained 1 – 16 oz. can great Northern beans, rinsed and drained 1 – 16 oz. can black beans, rinsed and drained 1 can tomato sauce […]