June/July 2010

Recipes To Try

Parmesan Dill Baked Cod

4 servings
Preparation & cooking time 40 minutes

  1. Preheat oven to 425º. Divide cod into 4 servings. Spray with non-stick cooking spray. Place in oven-safe baking dish.
  2. Sprinkle with dill and cheese. Add chilies evenly to each serving.
  3. Cover with foil. Bake for 25 minutes covered, 5 minutes uncovered.

Nutrition facts per serving:
Calories 425
Fat 6 grams
Protein 85 grams
Calories from fat 13%
Carbohydrate 2 grams
Cholesterol 202 mg
Sodium 553 mg

Banana Pineapple Pie

16 servings
Preparation & cooking time 3 ½ hours

  1. Mix graham cracker crumbs and reduced-fat margarine with fork or pastry cutter until margarine is cut into crumbs. Press mixture into bottom of baking dish.
  2. Slice bananas and spread evenly over crumb mixture.
  3. Beat softened cream cheese until very smooth and gradually add milk, beating until smooth. Add pudding mix and beat 1 minute or until mixture begins to thicken. Spoon evenly over bananas.
  4. Spread drained crushed pineapple over the pudding layer. Spread whipped topping over pineapple layer, making sure to spread to edges of baking dish.
  5. Refrigerate at least one hour, but refrigerating three or more hours is best.
    Cut into 16 slices and serve chilled.

Nutrition facts per serving
Calories 130
Fat 3 grams
Protein 3 grams
Calories from fat 19%
Carbohydrate 22 grams
Cholesterol 3 mg
Sodium 273 mg

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