READ REPLIES

Recipe: Less Caloric Creamy Italian Dressing (microwave)

Betsy at Recipelink.com

Less Caloric Creamy Italian Dressing (microwave)

1/2 tsp. dried oregano*
1/2 tsp dried thyme*
1/4 tsp rubbed sage*
1/4 tsp summer savory*
pinch rosemary*
1/2 cup buttermilk
3 cloves garlic, smashed, peeled and sliced
1 tbsp white wine vinegar
2 tbsp olive oil
1/4 tsp salt
pinch fennel seeds
freshly ground pepper to taste

*You can substitute 1 1/2 tsp Italian herb seasoning for the first five ingredients.

Put herbs, buttermilk and garlic in a 1 quart microwave safe souffle dish. Cover tightly with plastic wrap.

Cook at 100% for 2 minutes. Prick plastic. Remove from oven and let sit 60 seconds.

Scrape mixture into blender or food processor. Blend or process until smooth.

Add remaining ingredients except for pepper and blend or process again for one minute.

Stir in pepper. Chill.

Source: Microwave Gourmet Healthstyle Cookbook by Barbara Kafka

Recipe: Creamy Potato-Oat Soup

Betsy at Recipelink.com

Creamy Potato-Oat Soup

In a large pot combine:
6 medium potatoes, chopped
1 large bunch of broccoli, chopped
10 cups vegetable broth
1 tbsp. curry and a pinch of cayenne

Bring to a boil; reduce heat and simmer 30-45 minutes until vegetables are tender.

If desired, puree in a blender; return to pot.

Stir in:
1 cup cooked rolled oats

Heat thoroughly before serving.

Servings: 8
From: Charo, Ohio

Recipe: Cheat Lake Cranberry Bread (bread machine)

Betsy at Recipelink.com

Cheat Lake Cranberry Bread (bread machine)

1 cup water
2 tbsp honey
3 cups bread flour
1 tsp salt
2 tbsp butter
2 tbsp brown sugar
2 tsp dry yeast
1/4 cup cranberries, chopped
1/4 cup walnuts, chopped

Put all ingredients in bread machine except nuts and cranberries. Add those when the beep sounds or ten minutes before end of kneading cycle bake on sweet bread cycle

From: Csally/wv

Recipe: Rio Rancho Chicken Wraps

Betsy at Recipelink.com

Rio Rancho Chicken Wraps

3 boneless skinless chicken breasts
4 (8 to 10-inch) fat free flour tortillas
1 tsp. ReaLemon (lemon juice)
1/2 tsp. seasoned salt
1/4 tsp garlic powder
2 tbsp Crisco vegetable oil
1 can or jar (4 oz) mushrooms stems and pieces, drained
1 medium onion, halved and thinly sliced
1/4 cup fat free ranch or French onion dip or sour cream

Rinse chicken in cold water and pat dry with paper towels. Cut chicken into 1/2 inch cubes and place in medium bowl. Sprinkle with ReaLemon, seasoned salt and garlic powder; toss lightly.

Heat oil in large skillet over medium high heat. Add chicken, saute 2 minutes.

Add mushrooms and onion. Cook 3 to 4 minutes longer or until vegetables are tender, stirring occasionally.

Reduce heat to low. Stir in dip or sour cream.

Heat tortillas according to package directions.

Spoon chicken mixture equally into center of tortillas; fold edges in to cover filling and roll up tightly.

Serve:
Serve with fresh vegetables and macaroons if desired. Refrigerate leftovers

Servings: 4
From: Charo, Ohio

Recipe: Double Chocolate Satin Pudding

Betsy at Recipelink.com

Double Chocolate Satin Pudding

1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee powder
1/8 teaspoon salt
1 3/4 cups 2% milk
1 ounce semisweet chocolate -- chopped
1 teaspoon vanilla extract

Combine first 5 ingredients in a saucepan; stir well. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly.

Add chocolate; cook 1 minute, stirring constantly.

Remove from heat; stir in vanilla.

Pour into a bowl; cover and chill 2 hours.

Servings: 4 (1/2-cup each)
From: Dawn/nys
Source: Cooking Light

Recipe: Assorted Recipes (47)

Betsy at Recipelink.com

47 Assorted Recipes
RECIPE SWAP: February 5, 2005

PLEASE NOTE:
Contained in today's Assorted Recipes is a reposting of individual recipes that have been reformatted for clarity from the following file (originally posted in 1998 with all recipes in one file): TALK TKL 1-23-98 Low Fat Recipes (47)

Recipe: Lower-Fat Caesar Dressing

Betsy at Recipelink.com

Lower-Fat Caesar Dressing

1/2 cup nonfat cottage cheese*
1/2 cup low fat ricotta*
1/2 cup reduced-sodium soy sauce
2 tablespoons red-wine vinegar
3 tablespoons grated parmesan*
2 cloves garlic, crushed
1 tablespoon Dijon mustard
freshly ground black pepper, to taste
1 tablespoon drained capers

Place all the ingredients except the capers in a blender and process until smooth.

Stir in the capers. Refrigerate until ready for use.

*Note: The McDougall recipe calls for soft tofu instead of the cottage cheese and ricotta, and for soy Parmesan instead of dairy parmesan.

Makes 1 1/2 cups
Adapted from: The New McDougall Cookbook: 300 Delicious Ultra-Low-Fat Recipes by John A. McDougall, Mary McDougall

Recipe: Mexican Stuffed Potatoes

Betsy at Recipelink.com

Mexican Stuffed Potatoes

4 baking potatoes (approx.1-1/2 lbs)
1 8oz) container non-fat sour cream
1/4 cup skim milk
1/8 tsp black pepper
2 large green onion stems, thinly sliced
1 (4oz) can green chiles, drained
1 (2oz) jar diced pimiento, drained
1/4 cup shredded reduced fat Monterey
Jack cheese
1/2 cup shredded reduces fat Cheddar cheese, divided

Wash potatoes and dry well. Prick skins with a fork all around.

Bake potatoes in a 400 degree oven for 1 hour or soft. Let cool to touch.

Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Set aside.

In a mixing bowl, combine potato, yogurt, milk, and pepper, mixing til light and fluffy.

Stir in green onion, chiles, pimiento, and 1/4 each cheese into potato mix.

Fill potato shell with mix. Sprinkle with remaining1/4 cheddar.

Bake at 350 for about 20 minutes or cheese is melted and potatoes are hot.

Servings: 8
From: Terry,tx

Recipe: Easy Shrimp Appetizer

Betsy at Recipelink.com

Easy Shrimp Appetizer

1 small (3 oz) package fat free cream cheese softened.
1 small jar cocktail sauce
1 bag of frozen small shrimp, thawed.

Spread cream cheese on a plate.
Spread cocktail sauce on top.
Top with shrimp.
Serve with any low-fat crackers.

From: Sara, MN

Recipe: Chicken Nuggets

Betsy at Recipelink.com

Chicken Nuggets

1/3 cup honey
1/2 cup dry sherry
2 tbsp lemon juice
1 tsp ginger
1 tsp cinnamon
2 cloves garlic, minced
1 1/2 lb boneless, skinless chicken breast, cubed

Combine first 6 ingredients in a plastic bag. Add chicken and marinate overnight.

Put chicken in a pan coated with non-stick spray.

Broil for 5 minutes or until done.

From: Terry,tx

Recipe: Flavored Coffees

Betsy at Recipelink.com

Flavored Coffees

Cafe Bavarian Mint

1/4 cup powdered creamer
1/3 cup sugar
1/4 cup instant coffee
2 tbsp. powdered baking cocoa
2 hard candy peppermints

Process in a blender on liquefy until well blended. Store in an air tight container.

Cafe Cappuccino

1/4 cup powdered creamer
1/3 cup sugar
1/4 cup instant coffee
1 orange flavored piece of hard candy

Process in a blender on liquefy until blended. Store in an air tight container.

Cafe Swiss Mocha

1/4 cup powdered creamer
1/3 cup sugar
1/4 cup instant coffee
2 tbsp. powdered baking cocoa

Process in a blender on liquefy until well blended. Store in an air tight container.

Cafe Viennese

1/4 cup powered creamer
1/3 cup sugar
1/4 cup instant coffee
1/2 tsp. cinnamon

Process in blender on liquefy until well blended. Store in an air tight container.

To Serve:
Spoon into hot water and stir. Amount used will be according to individual taste. Store in a pretty decanter on your cabinet.

Source: Sue A. Mertens Minick; CopyKat
From: Dawn/nys

Recipe: Raspberry Muffins

Betsy at Recipelink.com

Raspberry Muffins

1 1/2 cups flour
1/4 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
2 egg whites
1/2 cup reduced calorie tub margarine
1/2 cup skim milk
1 cup fresh or frozen (unsweetened) raspberries
1 tsp grated lemon peel

Combine first 5 ingredients in a bowl.

In another bowl, mix egg whites, margarine and milk. Stir in flour mixture just until moistened.

Fold in berries and lemon peel. If using frozen berries, thaw and drain.

Spoon batter into muffin cups sprayed with non-stick spray.

Bake at 350 for 20-25 minutes.

Makes 12 muffins
From: Terry,tx

Recipe: Quick Jello

Betsy at Recipelink.com

Quick Jello

1 pkg. lime or orange jello
1 pkg vanilla pudding not instant
l 1/2 cups boiling water
1 small carton Cool Whip, thawed

Mix dry jello, pudding mix, and boiling water together.

Chill until almost set.

Fold in Cool Whip; beat well.

Ymmmmm!

From: Verla Il.

Recipe: Roasted Veggie Soup

Betsy at Recipelink.com

Roasted Veggie Soup

1 large onion, peeled, quartered, and separated
3 to 4 medium potatoes, peeled, cut into small chunks
a few tablespoons olive oil
salt and pepper to taste
1 head garlic
1 large can chicken broth
1/3 cup dry sherry

Preheat oven to 425.

Place onion and potatoes in a plastic bag. Add a few Tablespoons of olive oil, salt and pepper; toss to coat.

Cut the top off one head of garlic pour a little olive oil over the top.

Put all ingredients into a large roasting pan.

Roast in 375F oven until onions caramelize and potatoes and garlic are soft.

Meanwhile on the stovetop heat the chicken broth and sherry.

When the veggies are done take them out of the oven and put into soup pot. Cook them a bit more, just enough so the potatoes thickened the broth.

From: Michele, NH

Recipe: Low Fat Scones

Betsy at Recipelink.com

Low Fat Scones

1 1/2 cups self raising flour
1 1/2 cups organic white flour
1 tablespoon aluminum free baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 cup sugar
2 1/2 oz. lite margarine
2 medium egg whites
1/3 cup raisins or currants
3/4 cup prune puree
1 teaspoon vanilla

Heat Oven to 375F. Spray baking sheet with cooking spray.

Sift together first 8 ingredients.

Rub in 2 1/2 oz of a low-fat or light margarine to flour mix until grainy in texture.

Beat up until frothy 2 egg whites.

Add 3/4 cup prune puree (or unsweetened applesauce) to the egg whites and 1 teaspoon vanilla (or lemon juice). Applesauce will give you a lighter colored scone. Prune puree makes things pretty dark in color!

Add eggs and puree to flour mixture to make a firm dough. If necessary add non-fat or low-fat milk or buttermilk to make fairly dry dough. If it is too wet add a little more flour.

Mix in 1/3 cup raisins. Pat or roll out 3/4-inch thick and cut into 2 1/2 or 3-inch circles to bake.

For a shinier top, glaze with a little milk.

Bake 15-20 minutes. Adjust temperature and time with knowledge of your oven. The larger the circles of scones the more time they will need. Make sure oven is hot enough (375F). Very large circles may take 20-25 minutes. You might also try a bowl of water on the floor of the oven to stop the bottom of the scones from getting too done.

Variations:
Change your scones by adding any kind of dry fruit instead of raisins - dried diced apricots or cherries are nice. Try crystallized ginger for a special treat or poppy seeds (1 Tablespoon) for a plainer scone. If using fresh fruit toss generously with flour to make sure fruit is not too wet in scone. My latest addition is butterscotch bits - yum! Try quadrupling the dry ingredients and putting the other 3 portions into plastic bags and storing for future use.

Makes 8-12 scones depending on size you cut
Source: The Owl & The Pussycat; Petersburg, Virginia
From: Dawn/ny

Recipe: Sirloin with Herbed Wine Sauce

Betsy at Recipelink.com

Sirloin with Herbed Wine Sauce

2 lbs lean boneless sirloin (3/4-inch thick)
1/4 lb fresh mushrooms, sliced
1/2 cup chopped green onion
3/4 cup dry red wine
3/4 cup water
2 tbsp tomato paste
1 tsp dried tarragon
1 beef-flavored bouillon cube
2 tbsp chopped fresh parsley

Coat a large skillet with non-stick cooking spray and brown steak.

Add sliced mushrooms and green onion, sauteing until tender.

Add wine, water, tomato paste, tarragon, and bouillon. Bring to a boil, reduce heat and cook 10 minutes or until meat is tender and liquid is reduced by half.

Stir in parsley and serve

Servings: 6-8
From: Terry,tx

Recipe: Berry Ambrosia

Betsy at Recipelink.com

Berry Ambrosia

Put fresh blueberries, blackberries, raspberries and strawberries in a wine goblet and add currant liqueur.

From: Michele, Va.

Recipe: Chinese Chicken Corn Soup

Betsy at Recipelink.com

Chinese Chicken Corn Soup

3 cups canned chicken broth
1 (8 3/4 oz.) can creamed corn
1 cup diced cooked skinned chicken
1 tbsp cornstarch
2 tbsp cold water
2 egg whites
2 tbsp finely minced fresh parsley

Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally.

Blend cornstarch with cold water and add to soup. Continue cooking, uncovered for 3 minutes.

Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy.

Ladle soup into individual bowls and garnish with parsley. Serve hot

Servings: 4
From: Leslie WA

Recipe: Apple-Glazed Carrots

Betsy at Recipelink.com

Apple-Glazed Carrots

2 1/4 pounds fresh small whole carrots or 2 packages (10 ounces each) frozen carrots, thawed
1 cup apple juice or cider
3 tablespoons raisins
1 teaspoon salad oil
1/4 teaspoon ground cinnamon
Salt and pepper to taste

Combine ingredients in a saucepan. Cover, bring to a simmer, and cook for 10 minutes.

Uncover and simmer 8 to 10 minutes more or until carrots are tender and glazed.

Servings: 6
Source Light & Spicy
From: SueA, CA

Recipe: Skinny Spinach Dip (Yoplait yogurt recipe)

Betsy at Recipelink.com

SKINNY SPINACH DIP

1 (16 ounce) container Yoplait Fat Free plain yogurt (about 2 cups)
1/2 cup reduced-fat mayonnaise or salad dressing
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon sugar
2 green onions, chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (8 ounce) can water chestnuts, drained and chopped
FOR SERVING:
Assorted raw vegetables, crackers or uncut loaf of bread

Mix yogurt, mayonnaise mustard, salt and sugar in medium bowl.

Stir in onions spinach and water chestnuts.

Serve with vegetables or crackers or spoon into hollowed-out loaf of bread, and serve with bite-size pieces of bread.

Cover and refrigerate any remaining dip.

Makes about 3 1/4 cups dip
From: SueA, CA
Source: Yoplait Great New Tastes

Recipe: Hot Curry-Mustard Dip

Betsy at Recipelink.com

Hot Curry-Mustard Dip

This is good with pretzels

1 container (6 ounces) Yoplait Original plain low-fat yogurt (about 2/3 cup)
1/4 cup reduced-fat mayonnaise or salad dressing
1/2 teaspoon curry powder
1/2 teaspoon prepared mustard

Mix all ingredients in 1-quart saucepan. Heat just to boiling, stirring frequently.

Serve warm with sliced French bread and cheese or fresh vegetables.

Cover and refrigerate any remaining dip.

Makes about 1 cup dip.
From: SueA, CA

Recipe: Green Herb Dip

Betsy at Recipelink.com

Green Herb Dip

This is tasty and a beautiful shade of green.

3/4 cup Yoplait Original plain low-fat yogurt
1/4 cup reduced-calorie mayonnaise or salad dressing
1/4 teaspoon salt
1/2 cup watercress leaves
1/2 cup fresh parsley leaves
1/4 cup fresh basil leaves
1 green onion, cut into 1-inch pieces

Place yogurt, mayonnaise and salt in blender or food processor. Add remaining ingredients. Cover and blend on high speed about 30 seconds, or process, stopping occasionally to scrape sides, until finely chopped. Cover and refrigerate about 1 hour or until slightly thickened and chilled.

Serve with raw vegetables if desired.

Cover and refrigerate any remaining dip.

Makes about 1 cup dip
From: SueA, CA

Recipe: Jalapeno Pepper Jelly

Betsy at Recipelink.com

Jalapeno Pepper Jelly

2 jalapeno peppers
4 bell peppers
1 cup white vinegar
5 cups sugar
1 bottle liquid pectin

Remove seeds and mince peppers or use food processor). Use all juices.

Slowly boil all ingredients for 10 minutes. Remove from heat.

Add pectin and return to heat and boil hard for 1 minute.

Pour into sterilized 1/2 pint jar and seal firmly.

Process in boiling water bath 5 minutes.

Note: red and green peppers mixed at Xmas is fun. Lower or increase jalapeno as desired

Makes 5 (8 oz) jars
From: Terry,tx

Recipe: Sweet and Sour Green Chilies

Betsy at Recipelink.com

Sweet and Sour Green Chilies

1 cup sugar
1 cup vinegar
Garlic to taste
Dill to taste
Pinch cumin
10 to 12 green chilies

In a saucepan dissolve sugar and vinegar over medium heat. Add spices and mix well, tasting for preferred balance of flavors.

Cut chilies into medium-sized pieces. Add to sauce. Remove from heat and marinate in refrigerator overnight or at least several hours.

Serve chilies with crackers and cream cheese.

Servings: 15-20
Source: Favorite Recipes from Quilters: More Than 900 Delectable Dishes by Louise Stoltzfus ( really wonderful cookbook)
From: SueA, CA

Recipe: Three-Cheese Spread

Betsy at Recipelink.com

Three-Cheese Spread

1 (8-ounce) package nonfat cream cheese product, softened
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2 cup crumbled blue cheese
1/4 cup chopped almonds, toasted
2 tablespoons skim milk
1 teaspoon low-sodium Worcestershire Sauce

Combine all ingredients in a small bowl, stirring until smooth.

Cover and refrigerate 8 hours.

Let cheese mixture stand at room temperature 30 minutes before serving.

Serve with unsalted crackers, sliced apples or sliced pears.

Yield 2 cups
From: SueA, CA

Recipe: 5-Minute Saucy Broccoli

Betsy at Recipelink.com

5-Minute Saucy Broccoli

1/4 cup boiling water
2 tablespoons light mayonnaise
1 tablespoon minced onion or I teaspoon dried onion fakes (optional)
Salt and pepper to taste
1 package (10 ounces) chopped frozen broccoli, thawed

In a saucepan, combine all ingredients except broccoli; mix well. Stir in broccoli.

Cover, bring to a simmer, and cook for 3 minutes.

Uncover and continue to simmer until nearly all liquid evaporates.

Servings: 3
From: SueA, CA

Recipe: Creamy Black Bean Nachos

Betsy at Recipelink.com

CREAMY BLACK BEAN NACHOS

1 tsp. oil, preferably olive oil
1 small onion, diced
1 small clove garlic, minced
1/2 tsp. ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp ground cayenne pepper
1 (19 oz.) can black beans, drained, 3 tbsp of the bean liquid reserved
1 tbsp. dry sherry
1/3 cup diced roasted red peppers (from a jar)
2 scallions, chopped
2 tbsp minced fresh parsley
FOR SERVING:
24 baked tortilla chips
1/2 cup prepared salsa (from a jar)
Sour cream, light or fat free (optional)
Fresh cilantro leaves (optional)

In medium nonstick skillet heat oil over medium-high heat. Add onion garlic, cumin, coriander, oregano, salt, and cayenne pepper. Cook, stirring frequently, until onion is very soft, about 8 minutes.

Add beans with reserved liquid and sherry. Cook, mashing beans with spoon, until most of liquid is absorbed and beans are heated through, 4-5 minutes.

Add red peppers and scallions. Cook until scallions are just softened, about 2 minutes.

Remove from heat; stir in parsley.

FOR SERVING:
Spread 1 tbsp bean mixture onto each tortilla chip. Top with 1 tsp salsa and, if desired a small dollop of sour cream and cilantro. Arrange on serving platter. Serve immediately.

Makes 24 nachos
From: Charo, Ohio

Recipe: Arroz Verde

Betsy at Recipelink.com

Arroz Verde

1 can (14 1/2 oz.) no fat chicken broth
1 long green Italian pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped, scant 1/4 cup
12 sprigs cilantro, including stems
2 tsp. oil preferably olive
1 medium onion, chopped
1 green bell pepper chopped
2 cloves garlic minced
1 cup uncooked rice
1 tsp. salt
1 medium zucchini, halved lengthwise
1/4 to 1/2 cup minced fresh cilantro

In pot over high heat combine first 4 ingredients; bring to a boil. Reduce heat to medium-low simmer until peppers are soft, 18 minutes. Remove from heat. Cool 5 minutes.

Puree broth mixture until smooth. Add enough water to broth mixture to make 2 cups; set aside.

Wipe pot dry. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook until softened, 5 minutes.

Add rice; cook, stirring frequently, until rice turns opaque, 5 minutes.

Add broth mixture and salt. Cover, increase heat to high and bring to a boil. Reduce heat to low; simmer until rice is tender and liquid is absorbed, 25 minutes. Remove from heat.

Meanwhile, position oven rack about 4-inches from heat. Preheat broiler.

Line baking sheet with foil. Coat with nonstick cooking spray.

Place zucchini, cut side down on foil. Broil until softened and lightly charred, 5 minutes per side.

Cut zucchini into 1/2 inch pieces.

Stir zucchini and minced cilantro into rice. Serve right away.

Servings: 6
From: Charo, Ohio

Recipe: Oriental Chicken (pressure cooker)

Betsy at Recipelink.com

Oriental Chicken (pressure cooker)

4 chicken thighs, skin and fat removed
2 tbsp. lite soy sauce
1 tsp. brown sugar
1/2 cup thinly sliced celery
1/4 cup chopped onion
1 (4 oz.) can water chestnuts, drained
1 (8 oz.) pkg. fresh mushrooms, sliced
3/4 cup water
1/4 tsp. garlic powder
1/4 tsp. dried crushed red pepper flakes
1 pkg. (8 oz.) snow peas
1 tsp. arrowroot or cornstarch mixed with 2 tbsp. cold water

Mix all ingredients except snow peas and arrowroot mixture in pressure cooker. Secure the lid!!! Following cooker instructions bring to proper temperature and cook for 7 minutes.

Let the pressure drop off, by instructions and remove the lid.

Add snow peas. Bring to a boil, add thickener and simmer to desired consistency.

Serve over rice or oriental noodles.

From: Ben/Tn

Recipe: Tri-Color Salad

Betsy at Recipelink.com

Tri-Color Salad

4 large beefsteak tomatoes
2 ounces Mozzarella cheese, thinly sliced
1 dozen fresh basil leaves
Sea salt
Freshly ground black pepper
2 tablespoons each olive oil and red wine vinegar

Peel and slice the tomatoes and arrange on a platter. Overlap the cheese slices and cluster the basil in the center. Grind the salt and pepper to taste over all and drizzle with olive oil and vinegar.

Servings: 6
From: Peggy, WA