Parmesan Roasted Cauliflower

Ingredients
1 1/2 cups (6 ounces) cauliflower florets
2 teaspoons grated reduced-fat Parmesan cheese
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Salt, to taste
1 teaspoon extra-virgin olive oil


Directions
Preheat oven to 425 ° F.
In a medium bowl, combine cauliflower, cheese, parsley, garlic powder, and pepper.
Season with salt. Toss to mix.
Drizzle with oil and toss again.
Transfer to a small nonstick baking dish.
Bake for 15 to 17 minutes, tossing once, or until lightly browned and crisp-tender.
Serve immediately.

Makes 1 serving.
Nutrition info per serving: 104 calories, 4 g protein, 11 g carbohydrates, 6 g fat (less than 1 g saturated), 5 mg cholesterol, 4 g fiber, 121 mg sodium

Triple Treat Rice Cereal Bars

Ingredients
1. 2.0 tbsp butter
2. 5.0 cup Kellogg's Rice Krispies
3. 1.0 10 oz package marshmallow
4. 0.75 cup M&M chocolate baking bits
5. vegetable cooking spray


Directions
1. Spray a 13 x 9 x 2 inch standard flat cake pan with a vegetable cooking spray like PAM®.
2. Melt the butter and marshmallows in a large microwave-safe bowl for 2 minutes on HIGH.
3. Stir, and heat again for 1 minute on HIGH.
4. Stir well. (You may also melt the butter and marshmallows in a pan on the stove over LOW heat).
5. Stir in the cereal and 1/2 Cup of the M&M's ®.
6. Spread mixture in the pan and smooth with a buttered spatula or a piece of waxed paper.
7. Scatter the remaining 1/4 Cup of M&M's over the top of the bars, and press them in gently.
8. Allow the bars to cool.
9. Cut to the size that you want.
10. NOTE: Some of the M&M's that are added to the warm cereal and marshmallow mixture will break
11. apart and melt, but that only adds to the visual appeal and to the taste.


Nutritional Information
Based on individual serving.
Calories: 336
Total Fat: 7 g
Carbohydrates: 67 g
Protein: 3 g

Crisp Zucchini & Apple Slaw

Ingredients
2Tbsp. KRAFT Mayo Real Mayonnaise
2Tbsp. KRAFT Ranch Dressing
1-3/4 cups of coarsely shredded cabbage
1 cup thinly sliced red apples (1 medium)
1 cup matchlike zucchini sticks
1/4 cup shredded carrots
1/4 cup dried cranberries


Directions
1. Mix mayo and dressing in large bowl.
2. Add remaining ingredients; toss to coat.
3. Serve immediately. Or, cover and refrigerate up to 2 hours before serving.

Quick Minestrone

Ingredients
1 16 oz package frozen California blend veggie
2 cans stewed tomatoes
2 14 oz cans vegetable broth
1 16 oz can Great Northern beans
2 ounces rotini pasta, uncooked
grated Parmesan cheese


Directions
1. In large saucepan, combine vegetables, tomatoes, broth, beans and pasta.
2. Bring to a boil and reduce heat.
3. Cover and simmer 6 to 8 minutes or until vegetables and pasta are tender.
4. Sprinkle with Parmesan cheese.


Nutritional Information
Based on individual serving.
Calories: 238
Total Fat: 4 g
Carbohydrates: 38 g
Protein: 13 g

Confetti Frittata

This baked 'omelet' has a golden brown edge and a firm texture. A bit of cheddar cheese, mushrooms and red bell pepper make this a hearty meal for breakfast, lunch or dinner.

Serving: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients
8 large egg whites
4 large eggs
1 1/3 cups (3.2 oz. envelope) dry Nestlé® Carnation® Instant Nonfat Dry Milk
2 cups (8 oz.) shredded cheddar cheese
2 cups (about 6 oz.) sliced fresh mushrooms
1/2 cup finely chopped red bell pepper
2 medium green onions, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Nonstick cooking spray


Directions
1. Preheat oven to 400° F. Spray 10-inch oven-proof skillet with nonstick cooking spray.
2. Combine egg whites, eggs and dry milk in medium bowl; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.
3. Bake for 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes before cutting into wedges.
Variation: For a lower fat frittata, substitute two 8-oz. cartons of egg substitute and 8 oz. reduced-fat cheddar cheese for egg whites, eggs and cheddar cheese.

Pumpkin Walnut Snack Muffins

Spray 1 1/2 cups whole-grain oat flour 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup fat-free artificially sweetened vanilla yogurt 3 large egg whites 1/2 cup granular sugar substitute such as Splenda No Calorie Sweetener, Granular 1 cup canned pumpkin 2 tablespoon finely chopped walnuts

Preheat the oven to 350 degrees F.

In a food processor fitted with a metal blade, process flour for about 1 minute until no coarse grains remain. In a mixing bowl, combine flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Sift mixture twice. Set aside.

In a large mixing bowl, combine yogurt and egg whites. With a sturdy whisk, beat until thoroughly blended. Add sugar substitute and pumpkin. Whisk to blend. Add the reserved flour mixture, stirring, until no flour is visible. Spoon the batter into the prepared cups until each cup is about two-thirds full. Sprinkle on walnuts.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out dry. Cool for 10 minutes.

Makes 12 muffins. Per muffin: 72 calories, 3 g protein, 11 g carbohydrates, 2 g fat (trace saturated), trace cholesterol, 2 g fiber, 193 mg sodium

Store any leftover muffins in an airtight container in the refrigerator for up to 3 days or freezer for up to 1 month.