imamama
03-15-2002, 06:16 PM
Spaghetti and Summer Vegetables
2 c Small yellow onion, cut in eighths
2 c Tomatoes (chopped, peeled, fresh, and ripe) - approx. 1 lb.
2 c Yellow and green squash (about 1 lb)
1-1/2 c Fresh green beans (about 1/2 pounds)
2/3 c Water
2 T Fresh parsley, minced
1 clove Garlic, minced
1/2 t Chili powder
1/4 t Salt
1/8 t Freshly ground black pepper
1 can (6 oz) Tomato paste
1 lb. Uncooked spaghetti
1/2 c Grated parmesan cheese
Combine first 10 ingredients in large saucepan; cook for 10 minutes, then
stir in tomato paste. Cover and cook gently, 15 minutes, stirring
occasionally until vegetables are tender. Cook spaghetti in unsalted water
according to package directions. Spoon sauce over drained hot spaghetti and
sprinkle parmesan cheese over top.
Prep Time: More than 20 minutes
Servings: Makes 9 serving (1 cup spaghetti and 3/4 cup sauc
Calories: 276
Fat Grams: 3
Fat Percent: 9.78%
Course: Main Dish
Chilled Potatoes in Creamy Herb Sauce
2 red potatoes, or new potatoes, unpeeled and sliced
1/2 cup frozen peas, thawed
1/4 green bell pepper, chopped
3/4 cup nonfat yogurt
1 tbs. fresh parsley, snipped
1 tbs. green onions, sliced
1/2 tsp. dried basil leaves, crushed
1/8 tsp. white pepper
Place potatoes in a steamer basket over boiling water. Cover pan and steam
10 minutes or until tender. (Or bring small amount of water to a boil in a
saucepan. Add potatoes and cook, covered, 25-30 minutes, or until tender.)
Drain and cool. Slice and place in a bowl. Toss with peas and bell pepper.
Add remaining ingredients and salt and pepper to taste. Toss gently to coat.
Cover and chill until ready to serve.
Prep Time: More than 20 minutes
Servings: Serves 4
Calories: 94
Fat Grams: 0.2
Fat Percent: 1.91%
Course: Side Dish
Lower Fat Cranberry Pudding Cake (5 - "IB levels"!)
3 cups cranberries, thawed if frozen
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt optional
1-1/4 cups sugar
1/2 cup skim milk
3 Tbs. unsalted butter, melted
1 tsp. vanilla extract
1 Tbs. cornstarch
1 cup boiling water
Preheat oven to 350 degrees F. Place cranberries in the bottom of a buttered
9 inch square or 10 inch round cake pan or baking dish. Combine flour,
baking powder, salt and half the sugar in a mixing bowl. Add milk, butter
and vanilla. Using an electric mixer, beat until smooth. Spread batter over
cranberries. Combine remaining sugar and cornstarch in a bowl and sprinkle
over batter. Pour boiling water over mixture. Bake 45 minutes or until a
tester comes out clean when inserted in center.
Prep Time: More than 20 minutes
Servings: This recipe serves 8 people. Because this recipe i
Calories: 242
Fat Grams: 4.6
Fat Percent: 17.11%
Course: Dessert
Low Fat Cherry Cobbler (5 IB levels!)
7 cups pitted tart cherries, thawed, if frozen
1 cup sugar
1/4 cup cornstarch
1 tsp. ground cinnamon
1/2 tsp. almond extract
nonstick vegetable spray
1 cup all purpose flour
1/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt necessary
1 cup light sour cream
2 Tbs. milk
1 tsp. vanilla extract
1 egg
1 Tbs. sugar
Preheat oven to 350 degrees F. Combine cherries with sugar, cornstarch and
cinnamon in a heavy saucepan over medium heat. Simmer 1 minute, or until
mixture thickens. Remove from heat and add almond extract. Mix thoroughly.
Transfer cherry mixture to a 7x11 inch baking dish that has been sprayed
with cooking spray. Set aside. Sift together next 5
ingredients in a food processor or a bowl. Stir in remaining ingredients,
except remaining sugar. Blend well. Spread batter evenly over cherries.
Sprinkle with remaining sugar. Bake 30 minutes, until top is golden and
mixture is bubbling.
Prep Time: More than 20 minutes
Servings: This recipe serves 10 people. Because this recipe
Calories: 262
Fat Grams: 2.5
Fat Percent: 8.59%
Course: Dessert
2 c Small yellow onion, cut in eighths
2 c Tomatoes (chopped, peeled, fresh, and ripe) - approx. 1 lb.
2 c Yellow and green squash (about 1 lb)
1-1/2 c Fresh green beans (about 1/2 pounds)
2/3 c Water
2 T Fresh parsley, minced
1 clove Garlic, minced
1/2 t Chili powder
1/4 t Salt
1/8 t Freshly ground black pepper
1 can (6 oz) Tomato paste
1 lb. Uncooked spaghetti
1/2 c Grated parmesan cheese
Combine first 10 ingredients in large saucepan; cook for 10 minutes, then
stir in tomato paste. Cover and cook gently, 15 minutes, stirring
occasionally until vegetables are tender. Cook spaghetti in unsalted water
according to package directions. Spoon sauce over drained hot spaghetti and
sprinkle parmesan cheese over top.
Prep Time: More than 20 minutes
Servings: Makes 9 serving (1 cup spaghetti and 3/4 cup sauc
Calories: 276
Fat Grams: 3
Fat Percent: 9.78%
Course: Main Dish
Chilled Potatoes in Creamy Herb Sauce
2 red potatoes, or new potatoes, unpeeled and sliced
1/2 cup frozen peas, thawed
1/4 green bell pepper, chopped
3/4 cup nonfat yogurt
1 tbs. fresh parsley, snipped
1 tbs. green onions, sliced
1/2 tsp. dried basil leaves, crushed
1/8 tsp. white pepper
Place potatoes in a steamer basket over boiling water. Cover pan and steam
10 minutes or until tender. (Or bring small amount of water to a boil in a
saucepan. Add potatoes and cook, covered, 25-30 minutes, or until tender.)
Drain and cool. Slice and place in a bowl. Toss with peas and bell pepper.
Add remaining ingredients and salt and pepper to taste. Toss gently to coat.
Cover and chill until ready to serve.
Prep Time: More than 20 minutes
Servings: Serves 4
Calories: 94
Fat Grams: 0.2
Fat Percent: 1.91%
Course: Side Dish
Lower Fat Cranberry Pudding Cake (5 - "IB levels"!)
3 cups cranberries, thawed if frozen
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt optional
1-1/4 cups sugar
1/2 cup skim milk
3 Tbs. unsalted butter, melted
1 tsp. vanilla extract
1 Tbs. cornstarch
1 cup boiling water
Preheat oven to 350 degrees F. Place cranberries in the bottom of a buttered
9 inch square or 10 inch round cake pan or baking dish. Combine flour,
baking powder, salt and half the sugar in a mixing bowl. Add milk, butter
and vanilla. Using an electric mixer, beat until smooth. Spread batter over
cranberries. Combine remaining sugar and cornstarch in a bowl and sprinkle
over batter. Pour boiling water over mixture. Bake 45 minutes or until a
tester comes out clean when inserted in center.
Prep Time: More than 20 minutes
Servings: This recipe serves 8 people. Because this recipe i
Calories: 242
Fat Grams: 4.6
Fat Percent: 17.11%
Course: Dessert
Low Fat Cherry Cobbler (5 IB levels!)
7 cups pitted tart cherries, thawed, if frozen
1 cup sugar
1/4 cup cornstarch
1 tsp. ground cinnamon
1/2 tsp. almond extract
nonstick vegetable spray
1 cup all purpose flour
1/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt necessary
1 cup light sour cream
2 Tbs. milk
1 tsp. vanilla extract
1 egg
1 Tbs. sugar
Preheat oven to 350 degrees F. Combine cherries with sugar, cornstarch and
cinnamon in a heavy saucepan over medium heat. Simmer 1 minute, or until
mixture thickens. Remove from heat and add almond extract. Mix thoroughly.
Transfer cherry mixture to a 7x11 inch baking dish that has been sprayed
with cooking spray. Set aside. Sift together next 5
ingredients in a food processor or a bowl. Stir in remaining ingredients,
except remaining sugar. Blend well. Spread batter evenly over cherries.
Sprinkle with remaining sugar. Bake 30 minutes, until top is golden and
mixture is bubbling.
Prep Time: More than 20 minutes
Servings: This recipe serves 10 people. Because this recipe
Calories: 262
Fat Grams: 2.5
Fat Percent: 8.59%
Course: Dessert