linguine with edamame and tomatoes

1 1/2 cups frozen shelled edamame

4 green onions, thinly sliced

1 Tbsp. olive oil

2 cups cherry tomatoes, halved

3 garlic cloves, minced

1 tsp. dried oregano

1/2 tsp. salt

1/4 cup white wine or reduced-sodium chicken broth

3/4 cup crumbled feta cheese

2 Tbsp. minced fresh basil

1. Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid.

2. In a large nonstick skillet, saute onions in oil until tender. Add the tomatoes, garlic, oregano and salt. Add wine and reserved cookkng liquid; cook and stir for 2 minutes.

3. Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from heat. Sprinkle with cheese and basil; toss to coat.

1-1/2 cups equals 370 calories, 11 g fat

Healthy Cooking/Taste of Home - Aug/Sept 2010

four-fruit salad

4 cups fresh raspberries

4 medium plums, coarsely chopped

4 medium apricots, coarsely chopped

2 medium peaches, coarsely chopped

2 Tbsp honey

In a large bowl combine all ingredients and toss. Refrigerate until chilled.

3/4 cup equals 55 calories, trace fat

Healthy Cooking/Taste of Home - Aug/Sept 2010

chocolate chip cookies

1/2 cup shortening

1/2 cup butter

1/2 cup sugar

1 cup brown sugar

1 tsp salt

1 tsp vanilla

2 eggs

3 cups flour

1 tsp baking soda

1 (12 oz.) pkg chocolate chips

Cream together the shortening, butter, and sugars. Add the salt, vanilla, and eggs. Mix well. Add the flour and baking soda until blended. Add the chocolate chips last until just mixed. Bake on an ungreased cookie sheet for 12 minutes at 375 degrees.

gluten-free almond crispies

1/3 cup maple syrup

1/4 cup canola oil

1 Tbsp. water

1 tsp. almond extract

1 cup brown rice flour

1/2 cup almond flour

1/4 cup sugar

1 tsp. baking powder

1 tsp. ground cinnamon

1/8 tsp. salt

1/2 cup finely chopped almonds

1. In a small bowl, beat the syrup, oil, water and extract until well blended. Combine the flours, sugar, baking powder, cinnamon and salt; gradually beat into syrup mixture until blended. Stir in almonds.

2. Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets; flatten slightly. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks.

1 cookie equals 54 calories, 3 g fat

Healthy Cooking/Taste of Home - Aug/Sep 2010

grilled jerk shrimp orzo salad and caribbean jerk seasoning & rub

Caribbean Jerk Seasoning and Rub

2 tablespoons dried minced onion

1 tablespoon garlic powder

4 teaspoons crushed dry thyme leaves

2 teaspoons salt

2 teaspoons ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 tablespoon sugar

2 teaspoons black pepper

1 teaspoon cayenne pepper

Grilled Jerk Shrimp Orzo Salad

2 large ears sweet corn in husk

2 tsp olive oil

2/3 cup uncooked whole wheat orzo pasta

12 fresh asparagus spears, trimmed

1 lb. uncooked medium shrimp, peeled and deveined

2 Tbsp. Caribbean jerk seasoning

1 medium sweet red pepper, chopped

Dressing:

4 Tbsp. white vinegar

2 Tbsp. water

2 Tbsp. lime juice

2 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

1. Carefully peel back corn husk to within 1 in. of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

2. Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.

3. Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium hear for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.

4. Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

2 cups equals 352 calories, 12 g fat

Healthy Cooking/Taste of Home - August/September 2010

chipotle mustard pork tenderloin

1/2 cup honey Dijon mustard

1/3 cup minced fresh cilantro

1/4 cup lime juice

1 Tbsp. minced chipotle pepper in adobo sauce

2 garlic cloves, minced

1/2 tsp. ground cumin

1/4 tsp. salt

1/8 tsp. ground cinnamon

1 pork tenderloin (1 lb.)

Chopped honey-roasted peanuts, optional

1. In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining mustard mixture.

2. Coat grill rack with cooking spray before starting the grill. Drain pork and discard marinade. Grill pork, covered, over indirect-hot heat for 25-40 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.

3. Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired.

Nutrition facts: 3 oz. cooked pork (w/o peanuts) equals 191 calories, 6 g fat, 64 mg cholesterol, 366 mg sodium, 13 g carbohydrate, 1 g fiber, 24 g protein.

Healthy Cooking/Taste of Home June/July 2009 - p.60

country green beans

1 lb. gresh green beans, trimmed

1/4 cup chopped onion

1/4 cup bacon bits

1/4 cup butter or margarine

1/4 cup water

1 garlic clove, minced

1/2 tsp. salt

1/4 tsp. pepper

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

devil's food cake with creamy white frosting

Creamy White Frosting

1 cup shortening

1 1/2 teaspoons vanilla

1/2 teaspoon lemon extract, orange extract, or almond extract

4 1/2 cups sifted powdered sugar

3 to 4 tablespoons milk

Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in remaining powdered sugar and enough remaining milk to make spreading consistency. Frosts tops and sides of two 8- or 9-inch cake layers.

Devil's Food Cake

2 cups all-purpose flour

2 cups sugar

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 cups milk

1/2 cup shortening

1 teaspoon vanilla

2 eggs

In a bowl combine flour, sugar, cocoa powder, baking soda, and 1/4 teaspoon salt. Add milk shortening, and vanilla. Beat with an electric mixer on low speed till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into 2 greased and floured 9x1 1/2-inch round baking pans. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans. Cool on racks. Serves 12.

(Better Homes and Gardens)

makeover nacho beef bake

makeover nacho beef bake

1-1/2 lbs. lean ground beef

1 can (15 oz.) black beans, rinsed and drained

½ cup water

1 envelope reduced-sodium taco seasoning

2 tubes (8 oz. each) refrigerated reduced-fat crescent rolls

1 cup (8 oz.) reduced-fat sour cream

1 cup (4 oz.) shredded reduced-fat cheddar cheese

4 oz. baked nacho tortilla chips (about 2 cups), crushed

3 cups shredded lettuce

3 medium tomatoes, chopped

1.    In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4 – 5 minutes or until heated through; set aside.

2.    Unroll crescent dough and press onto the bottom and up the sides of a 13-in. x 9-in. baking dish coated with cooking spray; seal seams and perforations. Spoon mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.

3.    Bake, uncovered at 375° for 18 – 22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately.

Nutrition Facts: 1 piece equals 357 calories, 15 g fat, 41 mg cholesterol, 728 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein.

Healthy Cooking/Taste of Home - June/July 2010 – p. 27

cookie dough cheese ball

8-oz. pkg. cream cheese, softened

1/2 cup. butter, softened

1/4 t. vanilla extract

1/2 c. powdered sugar

3 T. brown sugar, packed

1 c. mini semi-sweet chocolate chips

1 c. pecans, finely chopped

Blend together first 3 ingredients until creamy; add powdered sugar and brown sugar, blending well. Fold in chocolate chips; cover and refrigerate 3 to 4 hours.

Shape dough into a ball; wrap in plastic wrap and refrigerate until firm. Roll in pecans before serving. Makes about 3 cups.

(Gooseberry Patch - Our Best Quick & Easy Recipes - 2010)

phyllo fruit tart

1 Tbsp. butter, melted

1 Tbsp. canola oil

8 sheets phyllo dough (14 in. x 9 in.)

1 pkg. (8 oz.) fat-free cream cheese

3 Tbsp. confectioners' sugar

1 cup reduced-fat whipped topping

1 can (11 oz.) mandarin oranges, drained

4 kiwi, peeled and sliced

1-1/2 cups sliced fresh strawberries

1 oz. white baking chocolate, melted

1. In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.)

2. Place phyllo dough on a baking sheet. Bake at 400 degrees for 5-7 minutes or until golden. Cool on a wire rack.

3. In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.

Nutrition facts: 1 piece equals 183 calories, 6 g fat, 26 g carbohydrate, 3 g fiber, 6 g protein

Healthy Cooking - June/July 2010 p.14