by Editor | | recipes
GREEN BEANS SAUTEE Use vegetable oils over solid fats. Makes: 4 servings Serving Size: 3/4 cup Ingredients: 1 lb fresh or frozen green beans, cut in 1-inch pieces 1 Tbsp vegetable oil 1 large yellow onion, halved lengthwise and thinly sliced 1/2 tsp salt 1/8 tsp black...
by Editor | | recipes
BANANA NUT BREAD Choose fruit for dessert. Ingredients: 1 C mashed ripe bananas 1/3 C low-fat buttermilk 1/2 C packed brown sugar 1/4 C margarine 1 egg 2 C sifted all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 C chopped pecans Directions:...
by Editor | | recipes
TUNA SALAD Substitute vegetables for other ingredients in your sandwich. Ingredients: 2 can (6 oz each) tuna, water pack 1/2 C raw celery, chopped 1/3 C green onions, chopped 6 1/2 Tbsp mayonnaise, reduced fat Directions: Rinse and drain tuna for 5 minutes. Break...
by Editor | | recipes
Grill, steam or bake instead of frying. 4 (2 lb) large potatoes 8 C ice water 1 tsp garlic powder 1 tsp onion powder 1/4 tsp salt 1 tsp white pepper 1/4 tsp allspice 1 tsp hot pepper flakes 1 Tbsp vegetable oil Directions: 1. Scrub potatoes and cut into 1/2-inch...
by Editor | | recipes
Use fat free milk over whole milk. 2 C flour 2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 Tbsp sugar 2/3 C 1% fat buttermilk 31/3 Tbsp vegetable oil Directions: 1. Preheat oven to 450 °F. 2. In medium bowl, combine flour, baking powder, baking soda, salt,...
