Citrus Veggie Stir Fry

1 tablespoon cornstarch
1 cup orange juice 
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon grated orange peel 
1/2 teaspoon ground ginger 
1/8 teaspoon hot pepper sauce 
1 cup sliced carrots 
1 cup julienned sweet red pepper 
1 cup julienned green pepper 
1 tablespoon canola oil 
1 cup sliced fresh mushrooms
 2 cups fresh or frozen snow peas 
1/2 cup sliced green onions 
1/3 cup salted cashews 
4 cups hot cooked rice ( I used brown rice)

1.In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender.  

2.Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews.

 Serve with rice. Yield: 4 servings.

Nutritional facts One serving (1 cup vegetable mixture with 1 cup rice) equals 400 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 97 mg sodium, 71 g carbohydrate, 5 g fiber, 9 g protein.

*  I thought that this was pretty good not one of my favorite stir fry  but not horrible.I think that it was the balsamic vinegar that was kinda weird for me My family all liked it I give it a 4

Angel Hair Pasta with Basil Vegetables

8 ounces uncooked angel hair pasta 
1 cup sliced fresh mushrooms 
1 cup thinly sliced fresh carrots 
1 cup fresh snow peas 
1 cup chopped sweet yellow, red or green pepper 
1/3 cup chopped fresh basil 
2 garlic cloves, minced 
2 tablespoons olive oil 
2 teaspoons cornstarch 
1 cup vegetable broth or chicken broth 
1/4 teaspoon salt 
3 medium tomatoes, peeled and chopped 
1/4 cup grated Parmesan cheese

1.Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender.   

2.In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened. 

 3.Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.

Nutritional Analysis: One serving (2 cups) equals 333 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 714 mg sodium, 49 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.

* I was a little worried to make this because a lot of the review said that it really lacked in flavor. I didn't think so it ended up being pretty tasty my kids loved it and it was the type of pasta that you can eat and not feel so weighed down. I give it a 4

Cauliflower Soup (Light)

1/3 cup green onions
2 tablespoons butter 
2 tablespoons all-purpose flour 
1/2 teaspoon salt 
2 cups chicken broth 
2-1/4 cups frozen cauliflower, thawed and chopped 
2 cups 1% milk 
1 tablespoon minced chives 
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese

1.In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. 
 2.Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

 

Nutritional Analysis: One serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

 * I thought that this soup had really good flavor.My son loved it and ate three bowls and then had more the next day for dinner lol I give it a 4 1/2. I bet that if you added a few potato's to it that would be really good but you would have to change the nutrition facts.

Taco Salad (Light)

1 pound lean ground beef
1/4 cup chopped onion
1 can (14-1/2 ounces) stewed tomatoes
1 cup frozen corn 
1 can drained and rinsed kidney beans
2 tablespoons chili powder 
1 teaspoon sugar 
1/2 teaspoon dried oregano 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1 cup (4 ounces) shredded reduced-fat cheddar cheese 
1 medium head iceberg lettuce
 Baked tortilla chips 
 1 cup salsa


1.In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, chili powder, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in cheese.

2.Place shredded lettuce and 10 tortilla chips on each plate; top with taco mixture and 2 tablespoons salsa. 


Yield: 8 servings.

Nutritional Facts 3/4 cup equals 416 calories, 18 g fat (5 g saturated fat), 38 mg cholesterol, 641 mg sodium, 44 g carbohydrate, 5 g fiber, 20 g protein.

  

* Simple easy fast and tasted great we topped it with some light sour cream and it was yummy would make again. I give it a 4 1/2 

Crockpot Honey Mustard Ham

 
5 lb. bone in fully cooked ham (I used boneless)
1/3 cup apple juice
1/4 cup brown sugar
1 Tbsp. honey
1 Tbsp. mustard
1/8 tsp. pepper

1.Place ham in 5 quart crockpot and pour apple juice over ham. Combine brown sugar, honey, mustard, and pepper in a small bowl and blend well. Spread over ham.

2.Cover crockpot and cook on low for 6-7 hours. Slice and serve. 

* This ham was so yummy everyone loved it. My husband said that he could eat if for dinner every night for a while and not get sick of it. And he pretty much did with all the leftovers lol it was so simple to make and was a nice change from the normal plain brown sugar ham. I give it a 5

Chicken Fajita Pasta Light

2 1/4 cups dry penne pasta
2 tsp vegetable oil
1 med white onion sliced into strips
2 med green peppers sliced into strips
2 cloves garlic minced
12oz boneless skinless chicken cut into 1,2 inch strips
1 tsp cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes
1 cup low sodium chicken broth
juice of 1 large lime
2 tsp cornstarch
2 med tomatos seeded and chopped
3T fresh cilantro
1/2 cup reduced fat mexican cheese shredded
light sour cream (optional)


1. Cook pasta according to box and set aside
2.Heat oil in pan and satue the onion and pepper on med high heat for 3-4 min. Or until slightly softened. Add the garlic and chicken and cook another 4-5 min or until chicken is mostly cooked thru. Sprinkle with cumin,oregano,salt,pepper and red pepper flakes.

3.In a small bowl mix together the chicken broth with the lime juice and cornstarch. Pour over the chicken and veggies and cook 2-3 min or until thickened and the chicken is no longer pink.
4. Add the cooked pasta,chopped tomato and cilantro and toss well to coat. Sprinkle with cheese and sour cream.

* I was suprised how much everyone liked this trying to make healthy ier lol choices is not always easy to please everyone so I was happy that everyone loved it. I would for sure make it again I loved the flavor all the fresh lime juice gave to it. I give it a 4 1/2 You could make it even more healthy by using whole wheat penne noodles


Nutritional Facts: 3/4 cup 330 calories,40g carbohydrates,5g fat,30 g protein, 6g fiber,45g cholesterol, 510mg sodium,

Marshmallow Caramel Corn

1/2 c. brown sugar
1/2 c. butter
1 cup mini marshmallows
1/2 c. popcorn unpopped

1.Pop popcorn and set aside. Try and take out any un popped kernels
2.In a pan melt together the brown sugar and butter add marshmallows and stir until melted. 1 1/2 to 2 Pour over popcorn and mix well.

* We all thought that this was a great treat it was super fast to make and stayed soft for the two days that we had it. Great choice for a quick movie night snack. I give it a 4