Our Favorite Light and Easy Recipes Cookbook

If extra muffins are too tempting, freeze them! Muffins freeze well wrapped in heavy aluminum foil…just pop ’em in the oven at 300 degrees, still wrapped, for 12 to 15 minutes to warm.

Chocolatey P.B. Pie

Makes 6 to 8 servings
2 c. fat-free milk
2 1.4-oz. pkgs. instant sugar-free chocolate pudding mix
1/2 c. reduced-fat creamy peanut butter
9-inch reduced-fat graham cracker crust
8-oz. container fat-free frozen whipped topping, thawed
Optional: baking cocoa
Combine milk and pudding mix in a medium bowl. Whisk together until thickened; stir in peanut butter. Spoon into crust; spread with whipped topping. If desired, sprinkle with baking cocoa. Chill for several hours until firm.

Make dessert a grand finale…serve it on sweet vintage flowered china plates.

Cinnamon Muffins

Makes one dozen
1-1/2 c. whole-wheat flour
1-1/2 t. baking powder
1/2 t. baking soda
1-1/2 t. cinnamon
1/4 t. salt
1 egg
1 c. buttermilk
1/2 c. frozen apple juice concentrate, thawed
3 T. applesauce
2 T. canola oil
In a large bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Make a well in the center; set aside. In a separate bowl, combine remaining ingredients; add to flour mixture and stir until moistened. Spoon into muffin cups sprayed with non-stick vegetable spray, filling three-quarters full. Bake at 400 degrees for 20 minutes.

Texas Tomato Salsa

Makes 4 cups
2 14-1/2 oz. cans stewed tomatoes
1/2 c. onion, finely chopped
1/4 c. diced green chiles
3 T. fresh cilantro, chopped
1-1/2 T. lime juice
1 t. salt
garlic salt and pepper to taste
baked tortilla chips
Combine all ingredients except tortilla chips in a food processor. Blend to desired smoothness. Chill. Serve as a dip with tortilla chips or use as a topping for grilled chicken, burgers, etc.

Make your own tortilla or pita chips for scooping up healthy low-calorie dips! Cut flour tortillas or pita rounds into wedges, brush lightly with olive oil and sprinkle with salt or dried herbs if you like. Bake at 350 degrees until crisp

Oven-Baked “Fries”

Makes 2 to 4 servings
2 baking potatoes, cut into 1/2-inch wedges
2 t. olive oil
2 t. paprika
salt and pepper to taste
Brush potato wedges with oil; arrange on a baking sheet sprayed with non-stick vegetable oil. Sprinkle with paprika, salt and pepper to taste. Bake at 425 degrees for 15 to 20 minutes, until tender and golden.

Make your own salt-free herbal seasoning! Fill a shaker-top jar with 5 teaspoons onion powder, a tablespoon each of garlic powder, paprika and dry mustard, a teaspoon of dried thyme and 1/2 teaspoon each of celery seed and cayenne pepper. Keep tightly sealed. Great on veggies and potatoes!

Nuts and seeds add fiber plus crunch and flavor too! Stir chopped almonds or walnuts into cereals and quick breads…sprinkle sunflower kernels over salads.

Green Beans in Garlic Butter

Makes 6 servings
1 c. fat-free chicken broth
salt and pepper to taste
2 lbs. green beans, trimmed and halved
4 cloves garlic, thinly sliced
1/4 c. butter or margarine, melted
Bring chicken broth, salt and pepper to a boil in a large saucepan. Add green beans and heat until tender, stirring often. Drain green beans and place in a serving bowl; set aside. Sauté garlic in butter in a small skillet until golden; pour over green beans, tossing to coat. Serve warm.

Pack leftover veggie dishes into small containers for next day’s lunch. Add a little sliced lean meat or some re

reduced-fat cheese cubes and you’ve got a delicious, healthy lunch all set to go.

Banana-Walnut Muffins

Makes one dozen
1-3/4 c. all-purpose flour
1/2 c. sugar or equivalent no-calorie sweetener
1 t. baking powder
1/2 t. baking soda
1/2 t. nutmeg
1/2 t. cinnamon
1/2 t. salt
1 c. banana, mashed
1/2 c. applesauce
2 eggs
1/2 c. chopped walnuts
Combine flour, sugar, baking powder, baking soda, spices and salt in a large bowl. Mix well; make a well in the center and set aside. Blend together banana, applesauce and eggs in a medium bowl; add to dry ingredients. Stir just until moistened; stir in nuts. Spoon into 12 muffin cups sprayed with non-stick vegetable spray. Bake at 350 degrees for 20 minutes. Serve warm.

Zucchini Pizza

Makes 6 servings
1-1/4 lbs. zucchini, coarsely grated
2 eggs, beaten
8-oz. pkg. reduced-fat shredded mozzarella cheese, divided
1/2 c. grated Parmesan cheese
1/3 c. all-purpose flour
1 T. olive oil
1 c. spaghetti sauce
1 t. dried oregano
1/8 t. red pepper flakes
Press zucchini between paper towels to remove excess moisture. Combine zucchini, eggs, one cup mozzarella, Parmesan and flour in a medium bowl. Stir well; spread in a 13"x9" baking pan sprayed with non-stick vegetable spray. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Remove from oven; brush with oil. Broil pizza 5-1/2 inches from heat for 5 minutes. Remove from oven; spread with spaghetti sauce. Sprinkle with remaining mozzarella, oregano and red pepper flakes. Bake, uncovered, at 350 degrees for an additional 20 min