Gluten-Free Banana Bread
Directions: 1. Preheat oven to 350°F. Line a 9-by-5-inch loaf pan with aluminum foil and coat foil with cooking spray. 2. Beat butter and sugar with an electric mixer on… Read More »
Ginger-Pecan Scones
Directions: 1. Preheat oven to 425°F. 2. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, salt, and baking soda in a large bowl. Add butter; blend to coarse meal…. Read More »
Fruit Smoothies
Directions: In a blender, combine the frozen yogurt, milk and orange juice concentrate. Blend until smooth. Pour into tall frost-chilled glasses and serve immediately.
Fruit Salsa ‘n’ Sweet Chips
Directions: Preheat oven to 350 F. Cut each tortilla into 10 wedges. Lay pieces on two baking sheets. Make sure they aren’t overlapping. Spray the tortilla pieces with… Read More »
Fruit Salad With Honey Lime Dressing
Directions: In a blender or food processor, combine honey, lime juice and nutmeg or cinnamon; blend until smooth. In a medium bowl, toss fruit with dressing and chill… Read More »
Fruit And Yogurt Parfaits
Directions: 1. In each of 4 parfait dishes, layer 1/4 cup yogurt, 2 Tbsp granola, 2 Tbsp blueberries, and 2 Tbsp strawberries. 2. Repeat layers. Top each parfait with 1… Read More »
Frosty Almond Date Shake
Directions: Put the dates in a small bowl and sprinkle with the warm water. Let soak for 5 minutes to soften, then drain. In a blender, combine the… Read More »
Fresh Strawberries with Raspberry Dip
Directions: 1. Press raspberries through a sieve. Discard seeds and pulp, reserving juice. 2. In a medium bowl, combine raspberry juice with lemon zest, lemon juice, yogurt, and brown sugar…. Read More »
Dinner Frittata
Directions: 1. In oil, cook hash browns, onion, and chiles for 1 minute. 2. Add eggs, tsp salt, and tsp pepper. 3. Cook until done, flipping once.
Creamy Herb Dip with Raw Vegetables
Directions: 1. Arrange vegetables on a large platter. Cover and refrigerate. 2. In food processor, combine mayonnaise, water, chives, basil, thyme, oil, lemon juice, salt, and pepper. Process until smooth…. Read More »
Cranberry Spritzer
Directions: Refrigerate the cranberry juice, lemon juice and carbonated water until cold. In a large pitcher, mix together the cranberry juice, lemon juice, carbonated water, sugar and sherbet…. Read More »
Coconut Baked Shrimp With Sweet & Sour Dipping Sauce
Directions: 1. Preheat oven to “broil” setting. 2. Pat dry shrimp with a towel and season with 1/2 tsp salt. 3. Arrange three separate bowls in an assembly line. Place flour… Read More »
Chocolate Potato Cake
Directions: 1. Beat sugar, butter, eggs, chocolate, vanilla, potato, flour, baking soda, salt, and yogurt. 2. Transfer to a greased 9-by-13-inch pan. 3. Bake at 375°F for 35 to 40 minutes…. Read More »
Chile Cream Snacks
Directions: 1. Mix green chile, cream cheese, garlic powder, salt, and pepper in a small bowl. Spread over a flour tortilla and roll tightly. Slice into 1½-inch-thick circles. (Tip:… Read More »
Chicken Frito Pie
Directions: 1. Preheat oven to 350°F. In a large heavy-bottomed pot, heat oil over medium high. Season chicken with salt and pepper, then brown on both sides for a… Read More »
Buffalo Chicken Fingers with Blue Cheese Dip
Directions: 1. Cut chicken into 4-inch-long strips about 3/4 inch thick. Sprinkle with salt and pepper. 2. Preheat a large, nonstick skillet on medium-high for 30 seconds. Add oil, bring… Read More »
Blackberry Iced Tea with Cinnamon and Ginger
Directions: In a large saucepan, heat water to just before boiling. Add tea bags, 2 of the cinnamon sticks and ginger. Remove from heat, cover and let steep… Read More »
Apple Peanut Butter Snack
Directions: Place apple slices on serving plates. Stir together peanut butter, yogurt, apple juice and cinnamon until blended. Spoon peanut butter mixture evenly on apples. Sprinkle with sunflower… Read More »
Yellow Lentils with Spinach and Ginger
Directions: Toast only the white sesame seeds before using. To toast, place the sesame seeds in a small, dry saute or frying pan over medium heat. Cook briefly,… Read More »
White Sea Bass with Dill Relish
Directions: Preheat the oven to 375 F. In a small bowl, add the onion, capers, dill, mustard and lemon juice. Stir to mix well. Place each fillet on… Read More »
White Chicken Chili
Directions: In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat. Meanwhile, spray a nonstick frying pan with cooking… Read More »
Vermicelli Tossed with Pan-Roasted Asparagus and Fresh Tomatoes
Directions: Add 1 teaspoon of the olive oil to a skillet. Saute asparagus over medium-high heat until lightly browned and tender-crisp. Remove from pan and allow to cool…. Read More »
Vegetarian Kebabs
Directions: Place the tomatoes, mushrooms, zucchini, onion and peppers in a sealed plastic bag. Add the Italian dressing and shake to coat the vegetables evenly. Marinate the vegetables… Read More »
Vegetable Lo Mein
Directions: 1. Heat the canola and sesame oils in a large nonstick skillet over medium-low heat. Add the garlic and ginger and cook until just golden, stirring occasionally, to… Read More »
Vegetable and Garlic Calzone
Directions: Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray. In a medium bowl, add the asparagus, spinach, broccoli, mushrooms and garlic. Drizzle… Read More »
Swordfish with Roasted Lemons
Directions: Preheat the oven to 375 F. In a small bowl, add the lemon wedges, sugar and salt. Toss gently to coat evenly. Place the lemons in a… Read More »
Swordfish Tacos with Lime and Cilantro
Directions: In a bowl, combine the olives, diced tomatoes, green onions, jalapeno (if using), 2 tablespoons of the lime juice, the lime zest, vinegar, 2 tablespoons of the… Read More »
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