1 cup uncooked brown rice 1 1/2 cups water 1 (15 ounce) can kidney beans, rinsed and drained 1/4 cup chopped red onion 1/4 cup sliced fresh mushrooms 1/4 cup bite-size broccoli florets 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1/4 cup chopped yellow bell pepper 2 tablespoons chopped raw almonds 1/4 teaspoon coarse black pepper 2 tablespoons fat free Italian-style dressing 1 tablespoon extra-virgin olive oil Combine the rice and water in a small…
1 tablespoon olive oil 2 teaspoons butter 1/2 pound asparagus, trimmed, cut into 1-inch pieces 8 eggs 1/2 cup grated Parmesan cheese, or more to taste 7 tablespoons milk salt and freshly ground black pepper to taste 1 tablespoon chopped fresh parsley (optional) Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes. Beat eggs in a bowl until frothy.…
3/4 cup sliced celery 1/3 cup dried sweet cherries 1/3 cup frozen green peas, thawed 3 tablespoons chopped fresh parsley 1 tablespoon chopped pecans, toasted 1 1/2 tablespoons fat-free mayonnaise 1 1/2 tablespoons plain low-fat yogurt 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon ground black pepper In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.
4 medium Zucchini sliced 3/4 cup shredded carrots 1/2 cup diced onions 8 tablespoons of butter 3 cups Pepperidge Farm herb stuffing cubes 1 can cream of chicken or mushroom soup 1/2 cup sour cream Cook zucchini in boiling salted water until tender. Drain. In saucepan cook carrots and onions in 6 tablespoons of butter, until tender. Stir in 2 cups of stuffing cubes, soup, zucchini and sour cream. Put into a casserole dish. Melt rest of butter and mix…