RECIPE OF THE DAY! "STRAWBERRY CONE"

Satisfy your sweet tooth with this under-200-calorie treat.
Who says you have to skip dessert to stay lean? The following low-calorie confection lets you indulge without any of the guilt.

Makes 12 cones

1 pt (12 oz) strawberries,rinsed,hulled and halved

2 Tbsp granulated sugar

1 tub (15 oz) whole-milk ricotta cheese

4 oz cream cheese

1 cup confectioners’sugar

1/4 tsp almond extract

1 box (4 or 51/4 oz)sugar cones (12 cones)

Garnish:with chocolate mini chips and sliced strawberries

1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel;set each in a bowl.

2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander,top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.

3. Put ricotta,cream cheese and confectioners’sugar in processor; pulse until smooth.Transfer to strainer,cover with a paper towel and refrigerate overnight.

4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 in. off a corner; pipe filling into cones and garnish.The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.

Planning Tip: Prepare through Step 3 at least 24 hours, or up to 2 days, ahead. Fill cones just before serving.

Per cone Calories 188

RECIPE OF THE DAY! "SPINACH CAKES WITH PARMESAN"

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes. Healthy as well as delicious.

Makes 8 servings

12 ounces fresh spinach

1/2 cup part-skim ricotta cheese, or low-fat cottage cheese

1/2 cup finely shredded Parmesan cheese, plus more for garnish

2 large eggs, beaten

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1.Preheat oven to 400°F.

2.Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.

3.Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

4.Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Per serving: 141 calories

RECIPE OF THE DAY "BOWTIE TOMATO MOZZARELA TOSS"

Use this hearty, healthy bowtie pasta side to round out your supper, or transform it into a main dish by simply adding a protein like Grilled Salmon, or Spicy Grilled Shrimp.

Makes 4 servering

1 pint(s) cherry tomatoes, quartered

1/2 teaspoon(s) salt

12 ounce(s) mini bowtie pasta

1 tablespoon(s) extra-virgin olive oil

1 small onion, quartered and thinly sliced

2 tablespoon(s) balsamic vinegar

2 tablespoon(s) water

1 clove(s) garlic, crushed with press

6 ounce(s) fresh mozzarella, cubed

1 green onion, thinly sliced

1/4 cup(s) fresh parsley leaves, chopped

1/4 teaspoon(s) freshly ground black pepper


1.In large bowl, combine tomatoes and salt; set aside. Heat covered 3-quart saucepan of salted water to boiling on high. Add bowtie pasta and cook as label directs. Drain pasta and transfer to bowl with tomatoes, stirring until well combined. Cool completely.

2.Meanwhile, in 10-inch nonstick skillet, heat olive oil on medium 1 minute, then add onion. Cook 1 minute or until onion begins to soften; add balsamic vinegar and water, stirring to coat. Cover and cook 5 to 7 minutes or until onion is soft and almost all liquid has evaporated, stirring occasionally.

3.Uncover and add garlic. Cook 2 to 3 minutes or until garlic is lightly browned. Cool completely. Add onion mixture to pasta and tomatoes, along with mozzarella, green onion, parsley, and black pepper

Calories 250

RECIPE OF THE DAY "TOMATO AND MOZZARELLA SALAD"

Toss farm-stand tomatoes (I love to use red, yellow, and orange) with basil and extra virgin olive oil for one of summer's simple pleasures. For best flavor don't refrigerate this salad.

Makes 4 servings

3 pound(s) tomatoes, cut into 1 1/2-inch chunks

8 ounce(s) lightly salted, small fresh mozzarella balls, each cut in half

1 package(s) (8 ounces) mozzarella cheese, cut into 1/2-inch chunks (as a substitute for fresh mozzarella balls)

1 cup(s) loosely packed fresh basil leaves, chopped

3 tablespoon(s) extra-virgin olive oil

3/4 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper


1.In large bowl, toss tomatoes, mozzarella, basil, oil, salt, and pepper until evenly mixed,then serve.

160 Calories

RECIPE OF THE DAY "FROSTY BERRY GRANITA"

Frosty, fruity, and fat-free, this heat-beating Italian ice doesn't require any special equipment — just a metal baking pan. Fill with a mix of pureed raspberries and strawberries and sugar syrup, then freeze. Scrape with a fork into prechilled dishes to serve.

Makes about 5 cups.

1 cup(s) water

1/2 cup(s) sugar

1 lemon (up to 2)

1 pound(s) strawberries, hulled

1 1/2 cup(s) raspberries

1.Make sugar syrup: In 2-quart saucepan, heat water and sugar to boiling on high, stirring until sugar dissolves. Reduce heat to low and simmer, uncovered, 5 minutes. Set aside to cool slightly, about 5 minutes.

2.Meanwhile, from lemon(s), grate 2 teaspoons peel and squeeze 1/4 cup juice. In food processor with knife blade attached, blend strawberries and raspberries until pureed. With back of spoon, press puree through sieve into medium bowl; discard seeds.

3.Stir sugar syrup and lemon juice and peel into berry puree. Pour into 9" by 9" metal baking pan.

4.Cover and freeze mixture 2 hours or until frozen around edges. With fork, scrape ice at edges into center. Cover and freeze until completely frozen, at least 3 hours or overnight.

5.To serve, let granita stand at room temperature 15 minutes or until slightly softened. With fork, scrape across surface of granita to form ice shards and spoon into chilled wine goblets or dessert bowls.
Serve immediately.

Calories 60

RECIPE OF THE DAY "GRILLED-ROASTED NECTARINES"

For a casual end to a great evening, grilled nectarines will become your favorite go-to desert. The dry, high heat intensifies the fruit's flavors, creating a sweet-and-smoky succulence. Garnish with a simple salsa of blueberries, strawberries, and raspberries.

Makes 4 servings.

2 cups strawberries, hulled and coarsely chopped

1/2 cup raspberries

1/3 cup blueberries

2 tablespoons sugar

2 teaspoons finely chopped crystallized ginger

1 teaspoons fresh lemon juice

Pinch of salt

4 medium ripe nectarines, cut in half and pitted

Nonstick cooking spray


1.Prepare salsa: In medium bowl, mix strawberries, raspberries, blueberries, sugar, ginger, lemon juice, and pinch salt. Set aside. Makes 2 cups.

2.Prepare outdoor grill for direct grilling on medium. Spray cut sides of nectarine halves with nonstick cooking spray. Place nectarine halves on hot grill grate and cook 5 to 6 minutes, or until lightly charred and tender, turning over once.

3.To serve, in each of 4 dessert bowls, place 2 nectarine halves, cut sides up, and top with berry salsa.


130 calories per serving.

RECIPE OF THE DAY " CAJUN STYLE RED SNAPPER"

Cajun cooking is a Louisiana culinary tradition combing French technique with traditional Southern ingredients and there bold spices.

Makes 4 servings

1 1/4 pounds red snapper fillets

1 tablespoon paprika

2 coves garlic, minced

1 shallot, finely chopped

1 teaspoon freshly ground pepper

1 teaspoon cayenne

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 tablespoon olive oil

2 tablespoon fresh lemon juice

1 tablespoon finely chopped chives

1 lemon, cut into wedges

1. preheat the grill; place the grill rack 5 inches from the coals.

2. spray a sheet of heavy-duty foil with nonstick spray; place the snapper, skin-side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt, and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.

3. transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.

Per serving (1/4 of fish) 187 calories

RECIPE OF THE DAY " ORANGE CRUMBED BAKED TRUKEY BREAST"

Be sure to use whole-wheat crackers for the coating-they add to the nutrition in this flavorful dish. If you prefer, substitute lemon juice and zest for the orange.

Makes 4 servings

2 tablespoon orange juice

2 tablespoons Dijon mustard

1/4 teaspoon salt

3/4 cup whole-wheat cracker crumbs

1 tablespoon grated orange zest

1 shallot, finely chopped

1/4 teaspoon freshly ground pepper

4 (3-ounce) Turkey breasts

1. Preheat the oven to 350F; spray a nonstick baking sheet with nonstick cooking spray.

2. In a small bowl, combine the orange juice, mustard, and salt. On a sheet of wax paper, combine the cracker crumbs, orange zest, shallot, and pepper. Brush the Turkey on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the Turkey on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer.

per serving (1 beast) about 179 calories

RECIPE OF THE DAY " CLASSIC ROASTED VEGETABLES"

These vegetables are terrific right out of the oven, or at room temperature. They're also scrumptious on a sandwich on toasted bread. Great meal on a hot summer day.

Makes 4 Servings

2 medium red bell peppers, seeds out and cut into 4 panels

1 medium zucchini, trimmed and cut on the diagonal into 1/4-inch slices

1 medium yellow squash, trimmed and cut on the diagonal into 1/4-inch slices

1 medium vidalia or sweet onion, root end left intact, and cut into 8 wedges

1 pound thick asparagus, trimmed

3 cloves garlic, minced

4 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

1/2 teaspoon dried basil

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper


1. Preheat the oven to 450F. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray; set aside.

2. cut each bell pepper panel on a diagonal into 2 triangles. Transfer the peppers to a large bowl and add the zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar, basil, salt, and pepper. Toss well to evenly coat with seasonings. Divide the vegetables between the 2 baking sheets.

3. bake the vegetables, tossing occasionally, until tender and lightly browned, 25-30 minutes.

Serve immediately or at room temperature.

Per serving (about 1 cup) 107 calories.

RECIPE OF THE DAY "SPICY BEEF AND BROCCLI STIR-FRY"

Serve this tasty mix over nutritious brown rice. This dish is very low in calories and very satisfying. Uses light soy sauce (reduced-sodium).

Makes 4 servings


2 tablespoon dry sherry

2 tablespoons light soy sauce

1 tablespoon grated peeled fresh ginger

5-6 garlic cloves, minced

1 teaspoon Asian (dark) sesame oil

1/4 teaspoon crushed red pepper

1/2 pound beef tenderloin, trimmed of all visible fat and cut into strips

1 teaspoon cornstarch

1 tablespoon vegetable oil

4 cups broccoli florets

3 scallions, thinly sliced


1. To prepare the marinade, in a gallon-size zip-close plastic bag, combine the sherry, soy sauce, ginger, garlic, sesame oil, and red pepper; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.

2. drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch and stir until it dissolves.

3. Heat a large nonstick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and stir-fry until the sauce thickens, 2-3 minutes. Serve, sprinkled with the scallions.

Per serving (1/4 of stir-fry) About 207 calories

RECIPE OF THE DAY "ROASTED TOMATO SAUCE"

Once you make and taste this easy sauce with its intense roasted flavor, you'll use it over and over again on pasta and as a dip. You can pack the sauce in a 2-cup portions to keep on hand in the refrigerator for up to three days or in the freezer for up to three months.


Makes about 5 servings

3 pounds (about 18) plum tomatoes, cut in fourths lengthwise

1 large Vidalia onion, halved lengthwise, then sliced crosswise

1 tablespoon salt

1/4 teaspoon freshly ground pepper

1. Adjust the racks to divide the oven in thirds. Preheat the oven to 375F. Spray 2 large nonstick baking pans with olive-oil nonstick spray.

2. Arrange the tomatoes and onion in single layers on the pans. Sprinkle with the vinegar, garlic, salt, and pepper, then spray lightly with olive-oil nonstick spray. Roast, switching the pans from one shelf to the other halfway through the cooking, until the tomatoes and onion are lightly browned and have an intense, sweet aroma, 50-55 minutes.

3. Transfer the tomatoes and onion to a food processor: pulse until the mixture is combined but still a bit chunky.

Per serving (1/2 cup) 39 calories

RECIPES OF THE DAY " SPINACH WITH TOMATO AND FETA'

This greek-inspired side dish is simple to make yet wows with flavor. The leftovers make a fabulous omelet filling.

Serves about 4.

1 1/2 tsp virgin olive oil

3/4 cup chopped onion

2 tsp minced garlic

18 oz baby leaf spinach

1/4 tsp table salt

1 cup halved grape tomatoes

1/2 cup crumbled Feta cheese


Heat oil in large deep pot over medium-high heat. Add onions: cook, stirring often, until light golden and tender, about 7 to 8 minutes. Add garlic: cook, stirring, until fragrant, about 3 seconds. Add spinach and salt: cook, tossing, until spinach wilts, about 2 to 4 minutes. Add tomatoes: cook, stirring, until tomatoes soften, about 1 to 2 minutes. Remove from heat and drain off any extra liquid: stir in Feta. Yields about 3/4 cup per serving.

About 130 calories per serving

RECIPE OF THE DAY "VEGETABLE STUFFED TURKEY BREAST"

Great for company, this beautiful roulade is filled with sauteed vegetables and carves into attractive pinwheel slices. Surrounded with whole cranberries. Best served with mashed potatoes and gravy or a baked yam.

Makes 12 servings

2 tablespoons of Smart Balance butter

2 onions, chopped

2 cups sliced mushrooms

2 carrots, shredded

1(10-ounce)box frozen chopped spinach thawed and squeezed dry

2 tablespoon chopped fresh parsley

1 tablespoon grated Parmesan cheese

1 tablespoon finely chopped fresh basil, or 1/2 teaspoon dried

5 Fat free herb seasoned croutons, crushed

1 cup low-sodium chicken broth

1 tablespoon grated lemon zest

1 (3-pound) skinless boneless turkey breast

1. In a large nonstick skillet over medium heat, melt the butter. Saute the onions 4 minutes. Add the mushrooms and carrots: saute until the vegetables are tender, 4-5 minutes. Stir in the spinach, parsley, cheese, and basil: cook 2 minutes. remove from the heat: stir in the croutons, 2 tablespoons of the broth, and the lemon zest.

2. Preheat the oven to 325F; spray a 9x13-inch baking dish with Pam.

3. Place the turkey between two sheets, of plastic wrap: with a meat mallet or rolling pin, pound to an even thickness. Remove the top sheet of plastic wrap from the turkey; spread the mushroom mixture over the turkey breast, leaving a 2 1/2-inch border on all sides. Starting with the short side, roll up the turkey breast jelly-roll style; tie at 2-inch intervals with kitchen string. Place the roll, seam-side down, in the baking dish; pour the remaining both over the turkey and cover loosely with foil.

4. Bake, basting frequently with the pan juices, until an instant-read thermometer inserted in the center of the roll reaches 180F, 1-1 1/2 hours. Transfer the turkey to a cutting board; let stand for 10 minutes, then remove the string and carve into 12 slices. Place on a severing dish garnish with the whole cranberries.

per serving (1 slice) 145 calories.

RECIPE OF THE DAY "SEARED SALMON ON A BED OF BABY SPINACH"

A must-try! Tasty, delicious and filling. A low calorie dish that is perfect for the summer.

For one serving.

a 3 ounce portion of salmon fillet

dash of Old Bay Seasoning

McCormick Garlic Pepper seasoning (Grinder bottle)

a handful of fresh baby spinach

a teaspoon of Smart Balance low-sodium butter

2 tablespoons of extra virgin olive oil


Season the salmon with the Old Bay and Garlic Pepper

heat skillet to medium-high

add olive oil and butter

sear the salmon (pan should be hot enough to hear it sizzle)

cook about four minutes on each side, basting with the butter/olive oil several times on each side. This will ensure a rich flavor and a golden texture.


place the spinach on a small plate, put the salmon on top and enjoy!


About 275 calories per serving.

Tandoori Marinade

This fat-free marinade makes chicken, beef, lamb, and even fish tender and tasty.
makes enough for 4 chicken breast or fish fillets or about 1 pound of meat.

Makes 4 servings.

1/2 onion, coarsely, crushed

4 1/2 garlic cloves, crushed

2 1/2 tablespoons minced peeled fresh ginger

1 tablespoon fresh lemond juice

1 cup plain fat-free yogaurt

1/2 teaspoon salt

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground pepper

1/4 teaspoon cinnamon

1/8 teaspoon ground cardamon

1/8 teaspoon ground cloves


In a food processor or blender, combine the onion, gralic, ginger, and lemon juice: puree.
Add the yogurt, salt, coriander, cumin, pepper, cinnamon, cardamom, and cloves: process until combined.

About 1/3 cup: 47 cal.

Dijon Herb Marinade

This marinade can be used on chicken, lamb or fish. Rub on chicken lamb or fish, then refrigerate for at least one hour or overnight.

Makes Six servings.

2 1/2 tablespoons Dijon Mustard

4 teaspoons of minced fresh rosemary

2 tablespoons of chopped fresh oregano, or 3/4 teaspoons dried

1 1/2 tablespoons of water

1 1/2 teaspoons of red-wine vinegar

1 shallot, finely chopped

2 1/2 garlic cloves, minced

In a small jar with a tight-fitting lid, combine all ingredients and shake well.

About 9 calories per 1 1/2 tablespoons