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Spinach and Nectarine Salad
•2 tablespoon(s) orange marmalade
2 tablespoon(s) orange marmalade•1 large shallot, thinly sliced
1 large shallot, thinly sliced•2 tablespoon(s) white balsamic vinegar
2 tablespoon(s) white balsamic vinegar•2 teaspoon(s) olive oil
2 teaspoon(s) olive oil•1/4 teaspoon(s) salt
1/4 teaspoon(s) salt•1/4 teaspoon(s) ground black pepper
1/4 teaspoon(s) ground black pepper•1/4 cup(s) slivered almonds
1/4 cup(s) slivered almonds•1 package(s) (7-ounce) baby spinach
1 package(s) (7-ounce) baby spinach•2 ripe nectarines, pitted and cut into wedges
2 ripe nectarines, pitted and cut into wedgesDirections
•In microwave-safe small bowl or 1-cup liquid measuring cup, combine marmalade and shallot. Cover with
In microwave-safe small bowl or 1-cup liquid measuring cup, combine marmalade and shallot. Cover with vented plastic wrap and cook in microwave on High 1 minute. Stir in vinegar, oil, 1/4 teaspoon salt, and 1/4
teaspoon ground black pepper.
•In small skillet, cook almonds on medium 5 minutes, stirring until toasted. Set aside to cool, about 2 minutes.
In small skillet, cook almonds on medium 5 minutes, stirring until toasted. Set aside to cool, about 2 minutes.•To serve, toss spinach, nectarines, and marmalade mixture until combined. Place on 2 dinner plates; scatter
To serve, toss spinach, nectarines, and marmalade mixture until combined. Place on 2 dinner plates; scatter almonds on top.
Black Bean & Salmon Tostadas
•8 6-inch corn tortillas
8 6-inch corn tortillas•Canola oil cooking spray
Canola oil cooking spray•1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained•1 avocado, diced
1 avocado, diced•2 tablespoons minced pickled jalapeños,
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
•2 cups coleslaw mix (see Tip) or shredded cabbage
2 cups coleslaw mix (see Tip) or shredded cabbage•2 tablespoons chopped cilantro
2 tablespoons chopped cilantro•1 15-ounce can black beans, rinsed
1 15-ounce can black beans, rinsed•3 tablespoons reduced-fat sour cream
3 tablespoons reduced-fat sour cream•2 tablespoons prepared salsa
2 tablespoons prepared salsa•2 scallions, chopped
2 scallions, chopped•Lime wedges (optional)
Lime wedges (optional)•Position racks in upper and lower thirds of the oven; preheat to 375°F.
Position racks in upper and lower thirds of the oven; preheat to 375°F.•Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.•Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another
Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a
microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
•To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
Healthy Garden Salad
•5 tablespoons red wine vinegar
5 tablespoons red wine vinegar•3 tablespoons grapeseed oil
3 tablespoons grapeseed oil•1/3 cup chopped fresh cilantro
1/3 cup chopped fresh cilantro•2 limes, juiced
2 limes, juiced•1 teaspoon white sugar
1 teaspoon white sugar•3/4 teaspoon salt
3/4 teaspoon salt•2 cloves garlic, minced
2 cloves garlic, minced•1 (1 pound) package frozen shelled edamame (green soybeans)
1 (1 pound) package frozen shelled edamame (green soybeans)•3 cups frozen corn kernels
3 cups frozen corn kernels•1 pint cherry tomatoes, quartered
1 pint cherry tomatoes, quartered•4 green onions, thinly sliced
4 green onions, thinly sliced•1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drainedDirections
•In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and
In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
•Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the
Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the
dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least
2 hours before serving to chill and blend the flavors.
Strawberry-Pineapple Sundaes
Pull green tops off strawberries. Slice the strawberries and put half in a small saucepan. Add pineapple chunks, jam and lemon juice. Bring to a simmer over medium heat and cook, stirring occasionally, until the strawberries are soft, about 5 minutes. Carefully stir in the remaining strawberries (the sauce will be very hot). Set aside to cool.
•To serve, spoon most of the sauce into 4 ice cream dishes and top with scoops of frozen yogurt. Spoon the
To serve, spoon most of the sauce into 4 ice cream dishes and top with scoops of frozen yogurt. Spoon the remaining sauce on top. Garnish with mint sprigs if desired.
from eating well
Carrot Cake
•6 egg whites
6 egg whites•1 1/3 cups white sugar
1 1/3 cups white sugar•1 cup applesauce
1 cup applesauce•1/2 cup skim milk
1/2 cup skim milk•1 1/2 teaspoons vanilla extract
1 1/2 teaspoons vanilla extract•1/4 teaspoon ground cloves
1/4 teaspoon ground cloves•1/2 teaspoon ground nutmeg
1/2 teaspoon ground nutmeg•1 tablespoon ground cinnamon
1 tablespoon ground cinnamon•2 teaspoons baking soda
2 teaspoons baking soda•1 cup whole wheat flour
1 cup whole wheat flour•1 cup all-purpose flour
1 cup all-purpose flour•1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) can crushed pineapple with juice•2 cups shredded carrots
2 cups shredded carrots•1/2 cup chopped walnuts
1/2 cup chopped walnuts•1/2 cup raisins
1/2 cup raisinsDirections
•Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.•In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in
In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice),
carrots, walnuts, and raisins. Pour into the prepared pan.
•Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.By: Sally Smircich
Low Fat Key Lime Bars
•1 1/2 cups low fat graham cracker crumbs (about 5 ounces)
1 1/2 cups low fat graham cracker crumbs (about 5 ounces)•2 tbsp brown sugar
2 tbsp brown sugar•Butter-flavored cooking spray
Butter-flavored cooking spray•8-ounces light tub cream cheese
8-ounces light tub cream cheese•1 tbsp lime zest
1 tbsp lime zest•1 14-ounce can fat-free sweetened condensed milk
1 14-ounce can fat-free sweetened condensed milk•1/3 cup lime juice (3 or 4 regular limes)
1/3 cup lime juice (3 or 4 regular limes)Preparation:
- Preheat oven to 350 degrees.
- Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray. Press crumb mixture into pan. Briefly spray cooking spray on top, and press again.
- In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.
- Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.
