Easter Dinner

[Guest guest]

I'm almost embarrassed to post our Easter dinner, because it is so simple

and basic, but they are all foods that we and our company enjoy, and no one

will ruin their diet.

 

Fresh fruit bowl with strawberries, cantaloupe, and kiwis

Rigatoni with Vegetable Cream Sauce

Roasted Sweet Potato Wedges

Crudities

Sun-Dried Tomato and Herb Focaccia

Fat Free Apple Crisp with ice cream

 

Kathleen

 

 

* Exported from MasterCook *

 

Fat Free Apple Crisp

 

Recipe By : FatFree Mailing List

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large apples -- peeled and sliced

4 tablespoons honey -- (3-5 tablespoons)

2 teaspoons ground cinnamon

2/3 cup rolled oats

1/3 cup flour

2/3 cup packed brown sugar

 

Preheat oven to 350. Spray a 2 quart baking dish with cooking spray.

Prepare the apples and put them in baking dish. Combine the rest of the

ingredients and mix well. Sprinkle over apples and bake 30-35 minutes.

 

 

 

 

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* Exported from MasterCook *

 

Rigatoni with Vegetable Cream Sauce

 

Recipe By : Florence Scholljegerdes\WCPC

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound rigatoni or medium sized pasta

1 teaspoon salt

3 cups small broccoli florets

1 cup frozen peas

1/2 cup skim milk

1/4 cup nonfat sour cream

2 tablespoons flour

6 tablespoons parmesan cheese

1 3/4 cups chicken broth

2 cups carrots (about 4) peeled -- cut1/4 inch thick

2 each yellow squash (about 8 ounces each)

quartered lengthwise -- cut into 1 " lengths

1 teaspoon polamer basil (in water)

or 2 teaspoon dried basil

1/4 each red pepper - cut in 3/8 " pieces

salt and pepper

parmesan cheese

 

In large pot or Dutch oven over high heat bring 2 quarts water to boil with

1/2 teaspoon salt. Add pasta and cook for 8 to 10 minutes. Add broccoli

and peas and cook for 2 more minutes till tender crisp. Drain all and

return to the pot. Meanwhile in bowl, whisk the milk, sour cream, flour

and parmesan cheese. In a skillet over high heat, bring broth to boil, add

carrots, boil 3 minutes. Add squash and red pepper and cook 3 minutes

more, stirring 2 times. Pour milk mixture and basil in broth. Cook gently

2 minutes till thickened. Pour this sauce mixture over the pasta and

veggies. Add more salt and pepper as desired. When serving top with a bit

more parmesan cheese.

261 calories, 3g fat, 44g carb, 15g protein

 

 

 

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Nutr. Assoc. : 4363 0 20011 0 0 0 0 0 0 260 5654 0 3091 0 4713 0 0

 

* Exported from MasterCook *

 

Roasted Sweet Potato Wedges

 

Recipe By : Cooking Light, September 1997, page 136

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces sweet potatoes (about 2) -- peeled

1 teaspoon olive oil

1/2 teaspoon curry powder

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/8 teaspoon ground cloves

1/8 teaspoon pepper

 

1. Preheat oven to 425 degrees.

2. Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6

wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss

gently to coat. Place wedges on a baking sheet (do not overlap); bake at

425 degrees for 25 minutes or until very tender. Yield: 4 servings

(serving size: 6 wedges).

 

CALORIES 101 (13% from fat) FAT 1.5g; PROTEIN 1.5g; CARB 20.9g; FIBER

2.7g; CHOL 0mg; IRON 0.7mg; SODIUM 158 mg; CALC 22mg.

 

 

 

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Nutr. Assoc. : 5212 0 0 0 0 0 0

 

* Exported from MasterCook *

 

Sun-Dried Tomato and Herb Focaccia

 

Recipe By : Secrets of Fat-Free Italian Cooking

Serving Size : 8 Preparation Time :0:00

Categories : Breads Italian

Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Oatmeal Pizza Dough

1/2 teaspoon dried Italian seasoning

2 tablespoons sun-dried tomatoes -- finely chopped

3 tablespoons hot tap water

2 teaspoons skim milk

1 teaspoon fresh garlic -- crushed

2 tablespoons Parmesan cheese

olive oil spray

 

1. Prepare the dough as directed, but combine the Italian seasoning with

the flour when mixing up the dough.

2. While the dough is rising, place the sun-dried tomatoes in a small

bowl, and pour the hot tap water over the tomatoes. Set aside.

3. Turn the dough onto a lightly floured surface. Drain the tomatoes and

knead them into the dough. Using a rolling pin, roll the dough into a

12-inch circle. Coat a 12-inch pizza pan with nonstick cooking spray, and

place the dough on the pan. Cover with clean kitchen towel, and let rise

in a warm place for about 25 minutes, or until doubled in size.

4. Place the milk and garlic in a small bowl, and stir to mix well.

Spread the mixture over the crust, extending it to within 1/2 inch of the

edges. Sprinkle with Parmesan over the garlic, and spray the top lightly

with the cooking spray.

5. Bake at 450 degrees F for 9 minutes, or until lightly browned. Slice

and serve immediately.

 

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Nutr. Assoc. : 0 0 0 3728 0 0 0 0

 

 

schuller