Post
 Posted By: Mama Mangia 
Sep 5  # 31 of 75
Herbed Jasmine Rice
This recipe serves:

[Ingredients]
1 cup jasmine rice
2 teaspoons extra virgin olive oil
1/3 cup chopped, mixed fresh herbs (thyme, chives, sage or parsley)
salt to taste
freshly ground black pepper


[Cooking Instructions]
1. Bring a medium-size saucepan of salted water to a boil. Cook the rice until tender, stirring occasionally, for about 10 to 15 minutes. Drain.

2. Toss the rice with the olive oil and herbs and season with salt and pepper

Serving Size: about 1/2 cup
[Nutritional Information]
Number of Servings: 4
Per Serving
Calories 191 Carbohydrate 38 g
Fat 2 g Fiber 1 g
Protein 3 g Saturated Fat 0 g
Sodium 147 mg
Post
 Posted By: Mama Mangia 
Sep 5  # 32 of 75
Roasted Patty Pan Squash
This recipe serves: 6

[Ingredients]
1 pound patty pan squash, trimmed and halved
2 teaspoons olive oil
kosher salt to taste


[Cooking Instructions]
1. Preheat the oven to 450°F.

2. Toss the squash, olive oil and salt together. Spread the squash out on a baking sheet in a single layer.

3. Roast the squash on the top rack of the oven until they are tender when pierced with a knife, about 10 minutes.

Serving Size: about 1/2 cup or 4 halves
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 35 Carbohydrate 3 g
Fat 2 g Fiber 1 g
Protein 1 g Saturated Fat 0 g
Sodium 80 mg
Post
 Posted By: Mama Mangia 
Sep 5  # 33 of 75
Tomato Soup with Basil-Parmesan Cream
This recipe serves: 6

[Ingredients]
1/2 tablespoon olive oil
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 large onion, chopped
10 ripe plum tomatoes, halved
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried oregano
3 cups low-sodium chicken broth or vegetable broth
1/4 cup chopped, fresh basil leaves
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream


[Cooking Instructions]
1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.

2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.

4. Blend the basil, Parmesan cheese and sour cream together and set aside.

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

6. Serve the soup in bowls with a dollop of basil-Parmesan cream.

Serving Size: about 1 1/2 cups
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 114 Carbohydrate 16 g
Fat 4 g Fiber 4 g
Protein 6 g Saturated Fat 1 g
Sodium 271 mg
Post
 Posted By: Mama Mangia 
Sep 5  # 34 of 75
Vanilla Float
This recipe serves: 1

[Ingredients]
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1 cup seltzer water
1 scoop low-fat vanilla ice cream or ice milk


[Cooking Instructions]
1. Pour the milk and vanilla into a tall glass and stir together.

2. Add the seltzer water.

3. Place the glass on a saucer to catch any overflow. Add the ice cream.

Serving Size: 1 1/2 cups
[Nutritional Information]
Number of Servings: 1
Per Serving
Calories 302 Carbohydrate 50 g
Fat 5 g Fiber 0 g
Protein 12 g Saturated Fat 3 g
Sodium 142 mg
Post
 Posted By: Mama Mangia 
Sep 5  # 35 of 75
Roasted Red Peppers
This recipe makes 1 roasted pepper

[Ingredients]
1 whole red or green pepper


[Cooking Instructions]
1. Slice the pepper in half lengthwise and remove the seeds.

2. Place the 2 halves on a cookie sheet and press down so they lie flat with the skin side up.

3. Place the pepper under a hot broiler until the skin is evenly blistered, about 5 to 8 minutes.

4. Carefully remove the pepper from the cookie sheet and place in a bowl.

5. Cover tightly with plastic wrap and let sit for 5 minutes.

6. Uncover and peel off the skin.

Serving Size: 1 pepper
[Nutritional Information]
Number of Servings: 1
Per Serving
Calories 44 Carbohydrate 11 g
Fat 0 g Fiber 3 g
Protein 1 g Saturated Fat 0 g
Sodium 3 mg