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:…

Upma

A hot breakfast favorite in India.

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.

Sue’s Salsa

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.…