Tuesday, July 30, 2013

Orange Dreamsicle Freeze

Reminiscent of the frozen confection I enjoyed as a kid, this frozen dessert will be loved by all. Not only will they adore it, but they'll be eating a nutritious dessert as well. And you don't need an ice cream machine or any fancy equipment to make it. 

Makes 4 servings 

½     cup frozen orange juice concentrate, thawed 
1      cup skim milk 
¼     cup ice water 
⅓     cup nonfat dry milk 
1      tablespoon lemon juice 
3      tablespoons sugar 

Monday, July 29, 2013

Thursday, July 25, 2013

Spice Up Your Life Asian

My foods taste better than ever because I am relying more on spices and extracts for flavor and less on the fat, sugar, and salt. In most of my recipes I use dried spices. If you wish to substitute fresh ones, you will need to use 2 to 3 times the amount called for. 

Tuesday, July 23, 2013

Chili Orange Barbecue Sauce

This is a perfect sauce to brush on chicken or meat while broiling or grilling.

Makes ½ cup 

¼     cup plus 2 tablespoons bottled chili sauce 
2      tablespoons frozen orange juice concentrate, thawed 
2      teaspoons canola oil

Thursday, July 18, 2013

3 Lean and Luscious Cakes

You’ve heard it said before, but now you can truly “have your cake and eat it, too.” I’ve created three scrumptious cakes, where the taste has been heightened, while the calories have been lightened.

Tuesday, July 16, 2013

Orange Upside-Down French Toast

A wonderful orange flavor makes this version of an all-time favorite quite unique. And baking the toast rather than frying makes it puffier and fluffier. For a special company touch, you can dust the toast lightly with confectioners' sugar just before serving. 

Makes 4 servings 
2     teaspoons margarine 
2     tablespoons sugar 
½    teaspoon ground cinnamon 
1     cup liquid egg substitute 
½    teaspoon orange extract 
½    teaspoon vanilla extract 
½    teaspoon maple extract 
¼    cup frozen orange juice concentrate, thawed 
¼    cup water 
4     slices whole wheat bread (1-ounce slices) 

Thursday, July 11, 2013

Spice Up Your Life Mexican

Over the years, through all of my cooking, I keep coming back to one basic truth – the spices and extracts are what make the difference between an ordinary meal and an extraordinary meal.

Tuesday, July 9, 2013

Cheesy Beans and Rice

Add a tossed salad and some steamed broccoli, and you have a filling, hearty family supper. It's a good idea to keep packets of cooked rice in the freezer. That way they're always ready to use in easy casseroles like this. Microwaveable cups of white or brown rice are also available in the rice section of your supermarket.

Makes 4 servings 

2      teaspoons canola oil 
½     cup chopped onion 
½     cup chopped carrots 
½     cup chopped celery 
1      tablespoon dried basil 
½     teaspoon dried oregano 
¼     teaspoon garlic powder 
1     1-pound can kidney beans, rinsed and drained (This will yield approximately 10 ounces of beans.) 
2     cups chopped fresh tomato 
Salt and pepper to taste 
2     ounces shredded reduced-fat Cheddar cheese (½ cup) 
2     cups cooked brown rice

Monday, July 8, 2013

Thursday, July 4, 2013

Tuesday, July 2, 2013

Red, White, and Blueberry Parfait

This colorful, patriotic dessert is perfect for that Fourth of July picnic. Fresh summer berries are always delicious.

Makes 4 servings 

1          cup strawberries, sliced
½         cup blueberries
2          tablespoons sugar
½         cup part-skim ricotta cheese
½         cup vanilla nonfat yogurt
½         teaspoon vanilla extract
         teaspoon almond extract
         teaspoon orange extract

Monday, July 1, 2013