dijon-pasta-oh-1733596-x

Tangy Dijon Pasta

  • Yield: 7 servings (serving size: ) (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 102
Caloriesfromfat per serving: 0.0%
Fat per serving: 2.3g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3.4g
Carbohydrate per serving: 16.5g
Fiber per serving: 1.3g
Cholesterol per serving: 5mg
Iron per serving: 0.0mg
Sodium per serving: 137mg
Calcium per serving: 0.0mg

Ingredients

  • 4 ounces uncooked angel hair pasta
  • 2 cups fresh snow pea pods
  • Cooking spray
  • 1/2 cup diced red onion
  • 1 (2-ounce) jar sliced pimiento, drained
  • 1/3 cup low-fat sour cream
  • 3 tablespoons dry white wine or low-sodium chicken broth
  • 2 tablespoons Dijon mustard

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Wash peas; trim ends, and remove strings. Cook, uncovered, in a small amount of boiling water 3 minutes. Drain; set aside.

Coat a large skillet with cooking spray; place over medium-high heat until hot. Add onion, and sauté 2 to 3 minutes or until tender. Add pasta, snow peas, and pimiento. Combine sour cream, wine, and mustard in a small bowl; stir well using a wire whisk. Add sour cream mixture to pan. Cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. Serve immediately.

Source: http://www.health.com/health/recipe/0,,10000001733596,00.html

Cream-Cheese-Brownie-Recipe

Fudgy Cream Cheese Brownies

        Brownies get an ooey-gooey makeover with the addition of a cream cheese topping. Calorie-free sweetener makes this a tasty, lower-sugar alternative to the traditional brownie, but just as fudgy as your go-to favorite dessert

recipe..

  • Yield: 16 servings (serving size: 1 square)

Nutritional Information

Calories per serving: 127
Caloriesfromfat per serving: 0.0%
Fat per serving: 6.7g
Saturated fat per serving: 2.8g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2.9g
Carbohydrate per serving: 14.1g
Fiber per serving: 0.1g
Cholesterol per serving: 25mg
Iron per serving: 0.0mg
Sodium per serving: 107mg
Calcium per serving: 0.0mg

Ingredients

  • 3/4 cup sugar
  • 1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • Cooking spray
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1/4 cup “measures-like-sugar” calorie-free sweetener
  • 3 tablespoons 1% low-fat milk

Preparation

Preheat oven to 350°.

Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray.

Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect.

Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Cut into squares.

Tip: Don’t use reduced-calorie or fat-free tub margarine in this recipe because those products contain water, which will make the brownies gummy.

Source: http://www.health.com/health/recipe/0,,10000001733006,00.html

rec5

Deep-Dish Taco Pizza

Ingredients

  • 1 pound ground round
  • 1/2 cup frozen chopped onion
  • 1 (15-ounce) can diced tomatoes with green chiles, drained
  • 1 teaspoon salt-free Mexican seasoning
  • 1 (10-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese
  • Salsa (optional)
  • Reduced-fat sour cream (optional)

Preparation

Preheat oven to 425°.
Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium-high heat 1 minute or until thoroughly heated; set aside.
Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.
Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.

Nutritional Information

  • Calories 306
  • Caloriesfromfat 29 %
  • Fat 9.8 g
  • Satfat 4.1 g
  • Monofat 1.9 g
  • Polyfat 0.2 g
  • Protein 27.9 g
  • Carbohydrate 25.6 g
  • Fiber 1.3 g
  • Cholesterol 57 mg
  • Iron 2.9 mg
  • Sodium 693 mg
  • Calcium 183 mg

Source: http://www.health.com/health/recipe/0,,10000001732944,00.html

canteloupe-sherbet-oh-1732780-x

Cantaloupe Sherbet

    This easy 5-ingredient melon sherbet is a great way to transform fresh cantaloupe into a low-sugar frozen dessert.

  • Yield: 5 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 93
Caloriesfromfat per serving: 0.0%
Fat per serving: 0.5g
Saturated fat per serving: 0.2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5.1g
Carbohydrate per serving: 18.9g
Fiber per serving: 1.3g
Cholesterol per serving: 1mg
Iron per serving: 0.0mg
Sodium per serving: 50mg
Calcium per serving: 0.0mg

Ingredients

  • 1 large ripe cantaloupe, peeled and finely chopped (about 5 cups)
  • 1/3 cup “measures-like-sugar” calorie-free sweetener
  • 2 tablespoons lemon juice
  • 2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1 (8-ounce) carton vanilla fat-free yogurt sweetened with aspartame
  • Cantaloupe wedge (optional)

Preparation

Combine cantaloupe, sweetener, and lemon juice in a blender or food processor; process until smooth. Transfer mixture to a medium bowl.

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 4 minutes. Add to cantaloupe mixture, stirring well. Add yogurt, stirring until smooth.

Pour mixture into an 8-inch square pan; freeze until almost firm.

Transfer mixture to a large bowl; beat with a mixer at high speed until fluffy. Spoon mixture back into pan; freeze until firm.

Scoop into 5 individual serving dishes to serve. Garnish each serving with a cantaloupe wedge, if desired (cantaloupe wedge not included in analysis).

Source: http://www.health.com/health/recipe/0,,10000001732780,00.html

pepper-pizza-oh-1733614-x

Three-Pepper Pizza

  • Yield: 6 servings (serving size: 1 wedge)

Nutritional Information

Calories per serving: 236
Caloriesfromfat per serving: 0.0%
Fat per serving: 6.1g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 10.3g
Carbohydrate per serving: 36.2g
Fiber per serving: 2.1g
Cholesterol per serving: 10mg
Iron per serving: 0.0mg
Sodium per serving: 352mg
Calcium per serving: 0.0mg

Ingredients

  • 1/4 teaspoon Italian seasoning
  • 1/3 cup tomato paste
  • 1/4 cup water
  • 1 (12-inch) prebaked refrigerated pizza crust
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 1/2 cups diced green, red, and yellow bell pepper (about 3 small peppers)
  • 1/2 onion, chopped

Preparation

Preheat oven to 450°.

Combine seasoning, tomato paste, and water in a small bowl; stir well. Spread over pizza crust. Top evenly with cheese. Sprinkle bell pepper and onion evenly over cheese.

Bake at 450° for 10 to 12 minutes or until cheese melts. Cut into 6 wedges, and serve.

Tip: Bell peppers come in an assortment of colors: green, red, yellow, orange, brown, and purple. The color depends on variety and ripeness. When peppers are picked before they reach maturity, they are green. But when left on the vine a little longer, a pepper ripens and changes color, depending on its variety.

Source: http://www.health.com/health/recipe/0,,10000001733614,00.html

img_7832_8237

Wagon Wheel Beef Soup

  • Yield: 10 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 223
Caloriesfromfat per serving: 0.0%
Fat per serving: 4.2g
Saturated fat per serving: 1.1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 17.1g
Carbohydrate per serving: 29.2g
Fiber per serving: 2.4g
Cholesterol per serving: 29mg
Iron per serving: 0.0mg
Sodium per serving: 261mg
Calcium per serving: 0.0mg

Ingredients

  • 2 1/4 cups (6 ounces) uncooked wagon wheel pasta
  • Cooking spray
  • 3/4 pound ground round
  • 1 cup chopped onion (about 1 medium)
  • 3 cups low-fat spaghetti sauce
  • 1/2 teaspoon ground oregano
  • 2 (14-ounce) cans less-sodium beef broth
  • 1 (15-ounce) can no-salt-added kidney beans, undrained

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and onion; cook over medium heat until meat is browned, stirring until it crumbles. Drain.

Return meat mixture to pan; add cooked pasta and remaining ingredients. Cook 10 minutes or until thoroughly heated.

Source: http://www.health.com/health/recipe/0,,10000001733687,00.html

ec877f4e-e2fd-4d03-8ce5-b8c251e11722

Chili-Fried Potatoes

  • Yield: 4 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving: 152
Caloriesfromfat per serving: 0.0%
Fat per serving: 3.7g
Saturated fat per serving: 1.7g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 6.9g
Carbohydrate per serving: 23.8g
Fiber per serving: 2.6g
Cholesterol per serving: 10mg
Iron per serving: 0.0mg
Sodium per serving: 263mg
Calcium per serving: 0.0mg

Ingredients

  • 3 cups cubed unpeeled baking potato (about 1 pound)
  • 1/2 teaspoon olive oil
  • Olive oil-flavored cooking spray
  • 1 small onion, halved, thinly sliced, and separated into rings
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

Arrange potato in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Remove from heat.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes or until tender. Add potato, chili powder, and salt. Cook 5 minutes or until potato is lightly browned, stirring often. Sprinkle cheese over potato. Cover, remove from heat, and let stand 1 minute or until cheese melts.

Source: http://www.health.com/health/recipe/0,,10000001732850,00.html

Barley-Salad-1

Barley and Black Bean Salad

    • Prep Time:
    • Cook Time:
    For an extra kick, substitute 1 finely chopped poblano chile pepper for the green bell pepper, and add the ground red pepper.

  • Yield: 4 servings (serving size: about 1 1/2 cups)

Nutritional Information

Calories per serving: 349
Caloriesfromfat per serving: 31%
Fat per serving: 12g
Saturated fat per serving: 3.8g
Monounsaturated fat per serving: 6.4g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 11.9g
Carbohydrate per serving: 53.5g
Fiber per serving: 12.2g
Cholesterol per serving: 13mg
Iron per serving: 2.9mg
Sodium per serving: 874mg
Calcium per serving: 156mg

Ingredients

  • 1 cup uncooked quick-cooking pearl barley
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup (2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3/4 cup fresh cilantro leaves (optional)
  • 1/8 teaspoon ground red pepper (optional)

Preparation

Cook barley according to package directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled.

Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.

Source: http://www.health.com/health/recipe/0,,10000001732697,00.html

rsz_honey-grapefruit

Honey Grapefruit With Banana

    Prep: 5 minutes. When you’re hungry for breakfast at suppertime, enjoy a bowl of this sweet minted fruit with an omelet.
    Yield: 3 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 122
Caloriesfromfat per serving: 3%
Fat per serving: 0.4g
Saturated fat per serving: 0.1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1.5g
Carbohydrate per serving: 31.3g
Fiber per serving: 3.4g
Cholesterol per serving: 0.0mg
Iron per serving: 0.6mg
Sodium per serving: 2mg
Calcium per serving: 26mg

Ingredients

  • 1 (24-ounce) jar refrigerated red grapefruit sections (about 2 cups)
  • 1 cup sliced banana (about 1)
  • 1 tablespoon fresh chopped mint
  • 1 tablespoon honey

Preparation

Drain grapefruit sections, reserving 1/4 cup juice.

Combine grapefruit sections, juice, and remaining ingredients in a medium bowl. Toss gently to coat. Serve immediately, or cover and chill.

 Source: http://www.health.com/health/recipe/0,,10000001733118,00.html
rec1

Apple Sauce Pancakes

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons toasted wheat germ
  • 1 cup nonfat buttermilk
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray
  • Sugar-free maple syrup (optional)
  • Fresh fruit slices (optional)

Preparation

Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side.
Serve with maple syrup and fresh fruit, if desired (syrup and fruit not included in analysis).
Tip: One tablespoon of sugar-free maple syrup has 8 calories and 3 grams of carbohydrate.

Yield: 10 servings (serving size: 1 pancake)

Nutritional Information

Calories per serving: 74
Calories from fat: 0.0%
Fat per serving: 1.8g
Saturated fat per serving: 0.4g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3g
Carbohydrates per serving: 11.5g
Fiber per serving: 0.6g
Cholesterol per serving: 22mg
Iron per serving: 0.0mg
Sodium per serving: 143mg
Calcium per serving: 0.0m

 Source: http://www.health.com/health/recipe/0,,10000001732650,00.html