Reduced Calorie Cranberry Muffins Recipe

Ingredients

1 cup fresh cranberries, chopped

1/2 cup powdered sugar

2 cups reduced fat baking mix (like Bisquick)

1 cup skim milk

2 tablespoons granulated sugar

1 egg

Directions

Combine cranberries with the powdered sugar. Let stand for 5-6 minutes. Combine Bisquick and remaining ingredients. Stir until moistened (will be lumpy). Stir in sugared cranberries. Pour into cooking oil sprayed muffin pans. Bake at 400 degrees F. for 20 minutes or until a toothpick comes out clean.

Vegetable Smoothie

Ingredients

4 cups water

3 Tbsp hemp hearts

1 apple (core removed)

1 medium-sized carrot

1/4 lemon wedge (skin & seeds removed)

2 large kale leaves (stalks removed)

2 Tbsp maple syrup

Directions

Place all the ingredients in a high powered blender and blend on juice mode.

Cantaloupe Salsa Recipe

Ingredients

2 cups diced (1/4 inch) cantaloupe

1/4 cup finely chopped sweet onion such as Vidalia

2 tablespoons finely chopped fresh basil

1 (2-inch-long) fresh Serrano pepper, minced (including some seeds)

1 tablespoon fresh lime juice

1/4 teaspoon salt

Directions

Toss together all ingredients in a bowl and let stand, covered and chilled, 10 minutes.

Mushroom and Scallion Chicken

Ingredients

1 tbsp toasted sesame oil

1 small bunch scallions, sliced, whites and greens separated

1 small garlic clove, finely chopped

4 ounces shiitake mushrooms, stems removed and caps thinly sliced

4 cups water

1/4 cup low-sodium soy sauce

1 2-inch piece ginger, peeled and sliced

1 pound boneless, skinless chicken breasts, cut into 3/4 -inch cubes

Directions

In a very large soup pot, heat the sesame oil over medium heat.

Add the scallion whites and garlic; cook, stirring, about 1 minute. Add the mushrooms and cook until softened, about 3 minutes.

Pour the water into the pot. Add soy sauce and ginger. Let simmer for 2 minutes.

Place the chicken in the broth. Reduce heat to low; cover and poach until the chicken is just cooked through, about 7 minutes.

Transfer the chicken evenly to 4 bowls. Pour broth over the chicken. Garnish with the scallion greens.

(Makes 4 Servings)

Mango Red Onion Salsa

Ingredients

2 small mangoes, peeled, pitted, diced

3/4 cup chopped red onion

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon minced peeled fresh ginger

1/2 teaspoon grated lime peel

1/8 teaspoon cayenne pepper

Directions

Combine all ingredients in medium sized bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)

Low Calorie Lime Chicken

Ingredients

Nonstick cooking spray

4 boneless, skinless chicken breast halves

3/4 cup Natural Apple Juice

Juice from 1 lime

2 tsp cornstarch

1 tsp Chicken Flavor Instant Bouillon

Directions

Spray large, nonstick pan with nonstick cooking spray.

Cook chicken, turning once, for 8 to 10 minutes or until no longer pink in center. Remove from pan and keep warm.

Combine Apple Juice, lime juice, cornstarch and bouillon in small bowl.

Add to skillet; cook, stirring occasionally, until thick. Spoon sauce over chicken to serve.

(Makes 4 Servings)

Tasty Low Fat Chicken Tortilla Wraps

Ingredients

4 fat-free flour tortillas (10-inch)

1 pound boneless, skinned chicken breasts, cut into thin strips

1 medium-size sweet hybrid onion, sliced

1 clove garlic, finely chopped

2 tablespoons Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups green leaf lettuce, cut in shreds

2 medium Roma tomatoes, chopped

1/2 cup fat free ranch salad dressing

Directions

Heat oven to 350 degrees F. Wrap tortillas in foil. Heat in 350 degree F oven 10 to 15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium-high heat. When skillet is hot, add chicken, onion slices and garlic; saut until chicken is no longer pink in center, 4 to 6 minutes. Stir in Worcestershire sauce; add salt and pepper. Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2 to 3 tablespoons dressing. Roll up the tortillas and serve. Makes 4 servings.

Roasted Pepper and Turkey Sandwiches Recipes

Ingredients

2 tablespoons fat-free cream cheese, softened

1 tablespoon fat-free mayonnaise

1 tablespoon brown spicy mustard

1/8 teaspoon ground black pepper

1/4 cup chopped bottled roasted red bell peppers

2 tablespoon chopped green onions (including tops)

8 – 1 ounce slices of pumpernickel bread

3/4 pound thinly sliced smoked turkey breast

1/4 cup alfalfa sprouts

4 leaves of green leaf lettuce

Directions

Combine first four ingredients and stir until smooth. Stir in red bell peppers and green onions. Spread 1 slide of each bread slice evenly with cream cheese mixture. Top 4 bread slices evenly with turkey, sprouts and lettuce. Top with remaining bread slices. Cut in half and serve with pickle spears.

Quick and Easy Veggie Wrap

Ingredients

1/4 cup tub-style fat free cream cheese

4 10-inch fat-free flour tortillas

4 rinsed spinach leaves, patted dry

1 cup alfalfa sprouts

1 cup shredded red cabbage

1/2 cup chopped tomato

1/4 cup crumbled feta cheese

2 tablespoons finely diced red onions

Directions

Spread 1 tbs cream cheese over each tortilla; top each with a piece of spinach. Divide sprouts and remaining ingredients evenly among tortillas; roll up. Cut each wrap in half diagonally.

Cucumber Salad Picnic Side Dish

Ingredients

2 large cucumbers

2 large tomato

2 tbsp olive oil

dash of fresh oregano

dash of fresh parsley

Preparation

Wash and skin the cucumbers. Cut the cucumber into 1 inch slices. Cut the tomato’s into 4 quarters. Add to bowl and add olive oil, fresh oregano, and fresh parsley. Chill before serving for best flavor!