3        14 ounce cans low sodium, low fat chicken broth 1 ½     Cups plus 3 tbsp. tomato and basil pasta sauce 1        15 ounce can of cannelloni beans, rinsed and drained ¾    tsp crushed red pepper 2        boneless, skinless chicken breasts, sliced thin 6        ounces pre-washed baby spinach ½     Cup chopped fresh basil Salt … [Read more...]

1 Cup cooked brown rice 1 Cup corn (leave this out if want less sugar) 1 Cup chopped zucchini 1 grated carrot ½ cup diced plum tomato 1/3 cup diced red bell pepper ¼ cup chopped green onion 2 tbsp of diced red onion 2 tbsp of chopped fresh cilantro 1 tbsp fresh lime juice 1 tbsp canola oil 1 tbsp minced seeded jalapeno peppers ½ tsp kosher salt ½ tsp … [Read more...]

1/3 cup red-wine vinegar   2tbsp olive oil 1 tbsp Worcestershire sauce 1 tbsp Dijon Mustard 2 garlic cloves, finely chopped 2 green onions, finely chopped ¼ tsp ground black pepper 1 ½ lbs of beef flank steak Whisk together all ingredients except steak.  Place steak and marinade in a large plastic food storage bag.  Refrigerate, and turn occasionally, for 6 hours.  … [Read more...]

Large red onion sliced and separated into rings(about 2 cups) 2 tbsp red wine vinegar 1 to 2 tbsp of honey(as little as possible) ½ tsp salt(skip this if you want it healthier) 1 tsp dried thyme Ground black pepper to taste                                          (4 ounce) beef tenderloin steaks Preheat broiler.  Heat a pan on … [Read more...]

4 chicken breasts 2 tsp ground fennel seeds Black ground pepper to taste ½ tsp red pepper flakes 3 ½ cups of Marsala wine or low sodium chicken broth(this is the healthier choice) 8 pieces of dried porcini mushrooms or mushrooms of your choice 2 shallots, thinly sliced 4 garlic cloves, minced 4 tbsp nonfat yogurt Fresh rosemary to taste Mix fennel seeds, pepper, red … [Read more...]

8 oz uncooked whole wheat pasta (of your choice) 1 onion, chopped 1 red pepper, sliced 1 zucchini, sliced 1 lb ground turkey breast 2 cups no-salt added tomato sauce 2 tbsp fresh basil, chopped Cook pasta as directed. Lightly coat a large skillet with cooking spray. Over med-high heat, saute chopped onion for 2 minutes.  Add bell pepper to the onion and saute for another 2 … [Read more...]

 Pasta Salad (Serves Two)  1/8 (16 ounce) package dry penne pasta 1/8 (15 ounce) can garbanzo beans, drained 1/8 (14 ounce) can artichoke hearts, drained 1/4 cup cherry tomatoes 1/8 lemon, zested 3/4 teaspoon chopped fresh basil leaves 1 tablespoon Italian salad dressing, or as needed salt and pepper to taste  1. Bring a large pot of lightly salted water to a boil. Place penne … [Read more...]

Sorbet Melon Parfaits Prep: 30 minutes ¾ cup chilled, seeded watermelon,* balled ¾ cup chilled, seeded cantaloupe melon,* balled ¾ cup chilled, seeded honeydew melon,* balled 1 cup lemon sorbet ½ cup sparkling apple juice, chilled STEP ONE Using a melon baller, make melon balls and chill. STEP TWO Divide melon balls among four wine glasses or goblets. Place a scoop of sorbet … [Read more...]

Easy Steak Fajitas Prep: 20 minutes Cook: 5-7 minutes 6 oz flank steak 1 small onion, cut into eights 1 green or red bell pepper, cut length-wise into strips 1 small jalapeno pepper, cut into rings 1 tsp olive oil 1/8 tsp cinnamon 1/4 tsp cumin Salt & pepper to taste Cut the meat diagonally and across the grain into thin strips. Place it in a large ziplock bag … [Read more...]

Prep: 15 minutes   It’s a weekday evening, sixish.  You’ve got so many things to do that evening, and not enough time to do them in.  Typical, right?  When it comes to preparing dinner, it doesn’t have to take all night.  Here’s a really quick dinner idea that even your kids can pitch in on! Ingredients: 8 tostada shells 1 16-ounce can black beans (drained and rinsed) or … [Read more...]