Jade-Green Broccoli

1 bunch broccoli (about 2 pounds)
1 tablespoon cornstarch
2 tablespoons light soy sauce
1/2 cup low-fat, low-sodium chicken broth
1/4 teaspoon salt
2 tablespoons peanut, canola, or corn oil
1 clove garlic, minced
1 teaspoon grated gingeroot
2 tablespoons sherry
cooking spray

Peel the broccoli stems only if they are large and tough. Cut the stems diagonally into 1/3-inch slices. Separate the florets.

Mix the cornstarch, soy sauce, chicken broth, and salt in a small bowl; set aside.

Prepare a large skillet or wok with nonstick pan spray. Heat the oil in the skillet; add the garlic and ginger and cook 2 minutes over medium heat. Add the broccoli. Turn the heat to medium-high and stir-fry for 3 minutes.

Add the sherry; cover and cook 2 minutes longer.

Add the soy sauce mixture and stir constantly until the sauce thickens.

Serve hot or chilled.

Number of Servings: 8
Serving Size: 3/4 cup

Exchanges Per Serving
1 Vegetable
1 Fat

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount per serving
Calories 66
Calories From Fat 35
Total Fat 4 g
Saturated Fat 1 g
Cholestrol 0 mg
Sodium 254 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Sugars 2 g
Protein 3 g

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-inch

Gluten Free Breakfast Rice Bread

1 cup brown rice
7/8 cup water
1 egg
1 teaspoon baking powder
1/4 teaspoon salt

Soak the rice in the water overnight (6-12 hours). Grind the rice and water mixture in blender until the rice particles in the batter reach the consistency of fine salt.

Add egg, baking powder and salt to the batter, mix well.

Bake covered for 30 minutes in a well-oiled eight-inch iron skillet.

Pre-Seasoned Cast Iron Skillet 2-Piece Set (8-Inch and 10-Inch) Oven Safe Cookware | 2 Heat-Resistant Holders | Indoor and Outdoor Use | Grill, Stovetop, Induction Safe

Low Fat Mocha Cheesecake Bars

30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
3/4 cup sugar
1 cup (8 oz) reduced-fat sour cream
1 bar (3 oz) bittersweet chocolate, broken up and melted
Garnish: chocolate coffee beans

You’ll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.

Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.

Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.

Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth.

On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.

Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts Amount Per Serving Calories 84 Total Fat 4 g Saturated Fat 2 g Cholesterol 8 mg Sodium 88 mg Total Carbohydrate 11 g Dietary Fiber 0 g Protein 2 g


Cuisinart Mini Prep Plus Food Processor Brushed Chrome and Nickel

Vegetarian Omelet

12 egg whites
1/2 cup of salsa
1 cup of cauliflower, sliced
1/2 pound of Italian green beans
1 package of frozen, chopped spinach, thawed
8 ounces of tofu
1 tablespoon of Butter Buds
1/2 teaspoon of basil
1/2 teaspoon of oregano
1/2 teaspoon of Veg-It seasoning
1 onion, chopped
2 cloves garlic, minced
1/4 pound of mushrooms

Steam fresh beans and cauliflower over boiling water until crisp tender (4 to 5 minutes).

Drain tofu and cut into 3/4 inch cubes.

Heat Butter Buds in a frying pan over medium heat. Add onion, garlic, and mushrooms; cook until onion is soft. Add beans, cauliflower, spinach, basil, oregano, and Veg-It seasoning. Cook until heated through. Add egg whites. Add tofu. Cook until eggs are set. Pour salsa on top.


Cooking with Basil

Cooking with Basil

Vegetarian Potato Pancakes

2 cups mashed potatoes
3/4 cup oat flour
1 tablespoon dried minced onion
Salt and pepper to taste
2 teaspoons margarine

In medium bowl, stir together all ingredients except margarine. Dough will be soft and sticky.

Melt margarine in non-stick saucepan over medium heat. With floured hands, form dough into four large pancakes. Fry, turning occasionally, until golden. Serve immediately.

Serves 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Total Calories Per Serving: 130
Fat: 3 grams


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Divvies Chocolate Cupcakes

1 1/2 cups cake flour (not self-rising)
3/4 cup granulated sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water

Divvies Vanilla Frosting (recipe follows)

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.

Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.

Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

Makes: 12

Divvies Vanilla Frosting
1 3/4 cups confectioners’ (powdered) sugar
1/2 cup dairy-free margarine, chilled
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1 tablespoon rice milk

In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners’ sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.

Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.

Store in an airtight container, refrigerated, up to one week.

Makes: Enough for 12 cupcakes


Hamilton Beach 6-Speed Classic Stand Mixer, Stainless Steel

Jell-0 Chocolate Berry Bliss

2 cups fat free milk
1 4 serving package Jell-0 Chocolate Flavor Fat Free Sugar Free Instant Pudding
1/2 cup thawed Cool Whip Sugar Free Whipped

Topping
1 cup sliced fresh strawberries

Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping.

Spoon half of the pudding mixture evenly into six dessert glasses. Top with layers of strawberries and the remaining pudding mixture.

Refrigerate at least 1 hour before serving.

Store leftover desserts in refrigerator.


Glokers Dessert Cups, 5.5 Ounce Ice Cream Bowl or Sundae Cup, Clear Glass Tumblers Including Long Handle Stainless Steel Sundae Spoons, Set of 6 Each


Sweet Carrots

1/2 cup water
1/4 teaspoon salt
2 cups shredded carrots
1 teaspoon trans-free margarine
Sugar substitute, to taste
1 teaspoon lemon juice
4 tablespoons fresh parsley, chopped

In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the margarine, sugar substitute, lemon juice and parsley.

Serve immediately.

Serves: 4


T-fal Ultimate Hard Anodized Scratch Resistant Titanium Nonstick Thermo-Spot Heat Indicator Anti-Warp Base Dishwasher Safe Oven Safe PFOA Free Cookware Set, 17-Piece, Gray

Crisp Vegetarian “Eel”

8 to 10 black mushrooms
Oil for frying
Chinese parsley, lettuce or any salad green vegetables
3 tablespoons cornstarch
1 teaspoon salad oil
1 tbsp. soy sauce
4 slices ginger, 1/16 inch thick x 1 inch sq.
1 1/2 teaspoons vinegar
1 tablespoon sugar
1 1/2 teaspoon five spice powder
1 teaspoon sesame oil
M.S.G. (optional)

Soak mushrooms in hot water until soft; remove stems. Cut mushrooms with scissors in a spiral path 1/4 inch wide so that mushrooms will be in long strips resembling eels. Dredge mushrooms thoroughly in cornstarch, covering them completely.

Heat oil. Fry mushrooms until golden in color; drain.

Make a soft bed of greens for mushrooms. Heat oil and pan-fry mushroom stems and ginger to extract the flavor of the stems and ginger; discard cooked matter and save oil. Add soy sauce, vinegar, sugar, five spice powder, sesame oil, M.S.G. and mushrooms. Stir-fry for 1 to 2 minutes.

Spread mushrooms over bed of greens and serve.


MAIRICO Ultra Sharp Premium Heavy Duty Kitchen Shears and Multi Purpose Scissors

Cherry Oatmeal Bake

1/2 cup dried tart cherries
1/2 cup quick oats, uncooked
1/4 cup granulated sugar
1/8 teaspoon salt
2 cups skim milk
1/4 cup egg substitute
1/2 teaspoon almond extract

Combine cherries, oats, sugar and salt in a medium bowl. Stir in milk, egg substitute and almond extract.

Spray four 10-ounce custard cups with nonstick cooking spray. Divide mixture evenly between custard cups.

Place filled cups on baking sheet. Bake in a preheated 350°F oven 30 to 40 minutes, or until centers are still slightly soft. Serve warm.

Makes 4 servings.


Pyrex Bakeware Custard Cups, 10-Ounce, Set of 4