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    84 Recipes

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    A cold shrimp-cocktail recipe from Cooking Light. It's tasty enough that it doesn't need a sauce. But you can serve with cocktail sauce to stay low-fat, or a remoulade or other mayo-based sauce if you don't mind the extra calories. Time to cook doesn't include chilling time.

    Recipe #391592

    Inspired by the classic Waldorf salad, this low-fat version features chunks of white-meat chicken and sweet-tangy Granny Smith apples. From Cooking Light.

    Recipe #391369

    Try this Thai-inspired salad with chicken or fish. The sugar in the dressing balances the heat of the red pepper. From Cooking Light. (Prep time doesn't include 1 hour for cucumber to drain).

    Recipe #391366

    This rich, gooey, cake from Southern Living is "baked" in a slow cooker. It's best served warm. Topping with chocolate or vanilla ice cream is a nice touch, but not necessary because the cake is so rich!

    Recipe #391316

    I love pasta with nuts so was thrilled to find this recipe. It calls for cheese ravioli, but if you can find butternut squash ravioli, that would be even more elegant.

    Recipe #391313

    This flavorful recipe is from Cooking Light. The fish is spicy, but the accompanying salad is so refreshing! It definitely doesn't taste like low-fat food.

    Recipe #391176

    An easy, healthy, and delicious recipe from Cooking Light.

    Recipe #391022

    This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe.

    Recipe #390179

    A favorite lunch dish at our house. I started with Debbwl's Recipe #366582 and made some adjustments to suit our tastes. We think it tastes very similar to spaghettios. Stewed tomatoes with sugar is necessary for the slightly sweet taste - if you substitute diced tomatoes, add a bit of sugar. I usually buy fideo in the ethnic food section (it's a popular pasta in Mexico). I have also substituted the tiny ABC pastas, but they take just a bit longer to cook.

    Recipe #389952

    This addictive dip is from the July '09 Cooking Light issue. I served this for dipping with pita chips and also with bread cubes. It makes a WONDERFUL sandwich spread - we put it on a turkey sandwich. The original recipe didn't call for the olive oil; I decided to add it since it only adds about 1 fat gram per 2 tablespoon serving. So you can certainly leave it out if you're watching fat grams.

    Recipe #389950

    I am always looking for ways to use blueberries when they're in season, and this one is a special summer treat! It's old-fashioned comfort food, with the candied ginger adding a sophisticated twist. My family was shocked at how good it was with so little sugar and fat (recipe from Cooking Light). NOTE: I have found candied ginger near the packaged nuts & dried fruits; just ask your grocer if you can't find it. I know they have it at Trader Joes and Whole Foods.

    Recipe #377571

    A wonderful side dish for anything grilled - chicken, steaks, sausages or fish. Or, to make this the main course, you can add grilled chicken directly to the dish.

    Recipe #377561

    This is very tasty, and quick enough for a weeknight. Serve it with fresh fruit and coleslaw on the side for a healthy supper. The recipe is adapted slightly from Cooking Light.

    Recipe #377430

    A great summer side dish from Southern Living. I adjusted their recipe slightly, since the original had too much mustard and not enough bacon for my taste!

    Recipe #377360

    From Cooking Light. It's actually somewhat "light" in calories until you top with ice cream or whipped cream...

    Recipe #377192

    This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people.

    Recipe #376855

    This is from Real Simple magazine, and it is, well, really simple!

    Recipe #376098

    This is from Sunset Magazine's June 2009 issue, in a Luau recipe feature. They suggest serving this addictive dip with potato chips. For best flavor, this recipe uses a sweet onion such as Maui, Vidalia, or Texas 1015.

    Recipe #376096

    This dish is truly spectacular, perfect for a birthday, anniversary, Mother's Day, or any other special brunch occasion. My hubby discovered it in The New Basics Cookbook by Rosso & Lukins a few years ago. He had forgotten to get reservations at my favorite restaurant for Mother's Day brunch so he made this instead. It was better than my favorite restaurant! The original recipe says it serves 4. But it is very rich and it's enough food for 8 if you're serving with a side of fresh fruit. That cuts the calories and fat in half.

    Recipe #360581

    A friend brought a big pan of this to a potluck and I HAD to have the recipe to make for my family. It is so yummy and creamy that it's hard to stop eating. We like it as a main dish with a salad, but you could serve it as a scrumptious side dish. These are directions for the full batch which will serve a crowd. It halves easily.

    Recipe #360528

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