Popcorn with Sugar and Spice
Servings: 4
Calories: 120kcal
- 8 cups air-popped popcorn
- 2 tbsp unsalted butter
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Heat the butter, sugar, cinnamon and nutmeg on the stove in a saucepan until butter melts and sugar dissolves. If preferred, microwave the ingredients in a microwave-safe bowl. Be careful not to burn the butter.
Drizzle spiced butter mixture over popped popcorn; mix well. Serve immediately for best results.
Serving: 2cups | Calories: 120kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Cholesterol: 16mg | Sodium: 2mg | Potassium: 56mg | Fiber: 3g | Calcium: 6mg | Phosphorus: 60mg
Cauliflower Popcorn
What an innovative idea and a healthy after-school snack but it's not just for kids! Try using colored cauliflower to give it eye appeal.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 4
Calories: 83kcal
- 1 large head cauliflower, broken into small florets
- 1 tbsp Bertolli olive oil
- 1/2 tsp garlic salt
Preheat oven to 400 degrees F (200 degrees C).
Whisk olive oil and garlic salt together in a large bowl; add cauliflower and toss to coat completely. Spread cauliflower out onto a baking sheet.
Bake in the preheated oven until golden and tender, 15 to 18 minutes.
Calories: 83kcal | Carbohydrates: 11.2g | Protein: 4.2g | Fat: 3.6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 290mg | Potassium: 638mg | Fiber: 5.3g | Calcium: 97mg | Iron: 1mg
Best Pasta Primavera
The great part about this recipe is there are so many varieties of frozen mixed vegetables that you can be sure to find your favorites.
Course: Entree, Main Course
Servings: 6
Calories: 273kcal
- 12 oz pasta, uncooked
- 12 oz frozen mixed vegetables
- 14 oz low-sodium chicken broth
- 2 tbsp all-purpose white flour
- 1/4 cup half & half creamer
- 1/4 tsp garlic powder
- 1/4 cup grated Parmesan cheese
Cook pasta and vegetables in separate pots according to package directions, but omitting salt. Drain.
Pour low-sodium chicken broth in a medium-sized stockpot and heat on low heat.
Add flour to broth whisking vigorously to avoid clumps from forming.
Add half and half and garlic powder and stir.
Simmer on low heat for 5 to 10 minutes until mixture thickens slightly. Stir occasionally while simmering.
Add cooked vegetables and pasta. Cook until heated through.
Sprinkle with Parmesan cheese and serve.
Calories: 273kcal | Carbohydrates: 48g | Protein: 13g | Fat: 3g | Cholesterol: 6mg | Sodium: 115mg | Potassium: 251mg | Fiber: 5g | Calcium: 93mg | Phosphorus: 154mg
Chiles Rellenos
Course: Breakfast, Brunch, lunch
Servings: 2
Calories: 304kcal
- 4 oz cream cheese
- 1/4 cup fresh mushrooms, sliced
- 1 tbsp carrot
- 1 tsp onion
- 2 California green chili peppers
- 1 egg white
- 1 tsp all-purpose white flour
- 1 cup canola oil
Mince carrot and onion.
In a bowl, combine cream cheese with mushrooms, carrot and onion to make stuffing. Set aside in refrigerator until chili peppers are prepared.
Heat a frying pan on medium heat. Place peppers in pan and roast, turning several times, until skin bubbles. Remove from heat. When peppers are cool enough to handle, peel the skin off.
Cut chili peppers open lengthwise and gently spoon half the cream cheese stuffing inside each pepper.
In a separate bowl, beat egg white and flour until stiff. Coat each stuffed chili pepper with egg mixture.
Place canola oil in a saucepan, enough to fill pan approximately one inch. Heat on medium-high heat.
Carefully place chili peppers in the hot oil and fry until golden brown, turning once. Serve hot, with enchilada sauce or salsa if desired.
Serving: 1pepper | Calories: 304kcal | Carbohydrates: 6g | Protein: 7g | Fat: 28g | Cholesterol: 57mg | Sodium: 259mg | Potassium: 244mg | Fiber: 1g | Calcium: 28mg | Phosphorus: 58mg
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