Creamy Butternut Squash Macaroni & Cheese

Serves: 8 servings Ingredients 3 cups cubed peeled butternut squash 1¼ cups fat-free, lower sodium chicken broth 1½ cups fat-free milk 2 garlic cloves, minced 2 Tbsp plain fat-free Greek yogurt 1 tsp. salt ½ tsp. black pepper 1 cup shredded Gruyere cheese 1 cup grated pecorino Romano cheese 1 box (1 lb) uncooked elbow





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Sausage, Sage and Apple Stuffing

Serves: 12 servings Ingredients 8 cups sourdough bread, 1-inch cubes 6 oz. mild Italian sausage 1½ cups onion, chopped 1¼ cups fennel bulb, chopped 1 cup celery, chopped 3 cups chopped, peeled Golden Delicious apple (about 2) 6 garlic cloves, minced 3 Tbsp fresh sage, chopped ⅓ cup fresh flat-leaf parsley, chopped 1¼ cups chicken





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Mini Maple Pecan Pies

Serves: 15 pies Ingredients 1 egg ¼ cup agave (or sugar-free maple syrup) ¼ cup Stevia baking blend ½ cup chopped pecans 1 box mini fillo shells (15 shells) Instructions Preheat oven to 350 degrees F. Place fillo shells on prepared baking sheet and fill evenly with chopped pecans. In a small bowl, whisk together





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Blueberry Almond Crostinis

Serves: 4 servings Ingredients ¼ cup light ricotta cheese 1 Tbsp raw honey ½ tsp. lemon zest ¾ cup blueberries 4 slices low-calorie whole grain bread, toasted (I used Ezekiel) 2 Tbsp sliced almonds, toasted Instructions In a small bowl, combine ricotta cheese, honey and lemon zest. Slowly fold in blueberries. Cut each toasted bread





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Fettuccini with Tomato-Cream Sauce

Serves: 4 servings Ingredients 8 oz. uncooked fettuccine 4 quarts boiling water ½ tsp. salt, divided 1 Tbsp olive oil 3 Tbsp coarsely chopped garlic 1 (28 oz) can whole peeled tomatoes, drained and crushed 3 oz. fat-free cream cheese ¼ tsp. crushed red pepper ¼ cup small fresh basil leaves ½ oz. shredded Parmesan





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Lemon and Cinnamon Sweet Potatoes

Serves: 6 servings Ingredients 3 sweet potatoes 1½ cups apple juice ⅓ cup agave nectar 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. grated lemon zest ½ tsp. sea salt 3 Tbsp extra virgin olive oil Juice of one half lemon Instructions Preheat oven to 375 degrees F. Cover sweet potatoes with cold water in





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Funfetti Cake Dip

Serves: 24 servings Ingredients 1 (18.9 oz) box Funfetti cake mix 2 cups fat-free plain yogurt 1 cup lite Cool Whip Fat-free animal crackers Instructions In a large bowl, mix together cake mix, plain yogurt and Cool Whip until completely combined and you see no more lumps. Cover with plastic wrap and allow to chill





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Balsamic Caprese Skewers

Serves: 10 servings Ingredients 30 cherry tomatoes 30 mozzarella balls, patted dry with a paper towel Basil leaves Pepper Balsamic vinegar Instructions Using 6-inch bamboo skewers, first place a cherry tomato, then a large basil leaf followed by a mozzarella ball. Continue these steps until you have the amount of skewers you want, arrange them





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Chipotle Chicken Tortilla Soup

Serves: 4 servings Ingredients 1 Tbsp olive oil 1½ tsp. minced garlic 2 chicken breasts, cooked and shredded 1 tsp. chipotle chile powder 1 tsp. ground cumin 1 cup water ¼ tsp. sea salt 1 (14 oz) can fat-free, low-sodium chicken broth 1 (14.5 oz) can stewed tomatoes For the Toppings:¼ cup fresh cilantro 1





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Spicy chicken aspic

Ingredients 6 sheets white gelatin 2 small shallots (about 50 g) 200 ml dry white wine 75 ml of tomato juice 75 ml chicken broth 1 teaspoon paprika (sweet and seductive) 1 teaspoon mustard seeds 1 bay leaf 5 black peppercorns 2 tablespoons red wine vinegar salt 1 red bell pepper (about 200 g) 275





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