Lowfat Hawaiian Cake
Mix first three ingredients, then add oranges and 1/2 can of crushed pineapple. Spray a 9x13 pan, bake at 325 degrees for 25-30 minutes. FROSTING:…
Grilled Corn and Bok Choy Salad
Heat grill to medium-high. Brush ears of corn with 1 tablespoon oil. Place corn on grill rack and grill until brown and toasty. Let cool.…
Summer Ratatouille Chicken
Season the boneless, skinless chicken breasts with the salt, pepper, and paprika. Add the olive oil to the large skillet and heat over medium high…
Egg Plant Lasagne
Heat 2 tbsp of olive oil in large skillet. Add the garlic to the skillet and saute' for 30 seconds and remove to add later.…
fresh pineapple kiwi salsa
cut top and bottom off of pineapple. peel, cut in quarters, cut core out and discard. dice the fruit and place in large bowl. peel…
Portobello Burgers with Spinach Pesto
You won't miss the meat in this juicy, flavorful mushroom-based burger
Serenade Vegetable Tacos
A wonderfully aromatic taco recipe chock-full of fresh vegetables and spices, courtesy of Restaurant Serenade in New Jersey.
Apple Dapple Salad
Combine the yogurt, salt, cinnamon and walnuts. Mix together well and add the diced apple. Chill and enjoy.
Low-Cal Fruit Dip
In a medium bowl, stir the 0% fat Greek yogurt and Ideal Brown Sugar until fully dissolved. Gently fold in the thawed Fat Free Cool Whip. Serve or…
Shiny Happy Poppers
Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are a healthy, modern twist on the classic deep-fried appetizer
Grilled Corn on the Cob with Piquant Sauce
A fresh, flavorful vegan sauce lends spice to classic corn on the cob.
String Bean & Arugula Salad
Wilting the arugula with the hot, garlicky grilled beans makes this unusual pairing work wonders.
Combine everything together and serve. Lasts for days in refrigerator. Good with chips or crackers, or just by itself. Recipe by Sue Woodard
Texas Blueberry Pecan Bread
Preheat oven to 350F. Line a 9 x 5-inch pan with parchment paper, so that the paper overhangs the two long sides of the pan.…