choicerecipes.net

Ingredients:

1 pound red potatoes, quartered
1/4 teaspoon minced garlic
1/2 cup 1% milk, warmed
1 jalapeno pepper, seeded and minced
1/8 teaspoon pepper

Instructions:

Fill a sauce pan 3/4 full of water. Place the pan over high heat and bring to a rapid boil. Once boiling carefully add the potatoes. Bring back to a rapid boil. Reduce heat to medium and continue cooking 15 minutes or until the potatoes are fork tender. Drain well. Place the cooked potatoes into a large bowl. Sprinkle the garlic into the potatoes. Pour the warmed milk into the bowl with the potatoes and garlic. Use a potato masher to mash the potatoes. Once you reach the desired consistency add the jalapeno pepper and pepper. Stir to combine. Serve while still warm.

Tip: There are only 95 calories per serving in this dish and zero percent of these calories come from fat.

Ingredients:

1 (10 ounce) box ziti shells
1 (15 ounce) container low fat ricotta cheese
1 C low fat mozzarella cheese, shredded
2 tablespoons Parmesan cheese
1 (28 oz) can tomato sauce with basil
1/4 teaspoon garlic powder, divided
1 lb. ground round or chuck
1/4 teaspoon minced onion
1/4 cup quick cooking oats
2 ounces egg substitute
1 tablespoon water
1/8 teaspoon pepper

Instructions:

Cook the ziti according to package directions. Rinse with cool water and drain well. Place the meat in a large mixing bowl. Sprinkle in 1/8 teaspoon of garlic powder, the onion powder and the pepper. Add the oats. Place the egg substitute into the mixture followed by the water. Mix thoroughly with your hands. Form the meatballs by rolling small amounts in your hand to form a 2 inch ball. Spray a large skillet with a non stick cooking spray. Place the meatballs in the skillet. Brown until cooked completely through. Drain on paper towel. Set the oven temperature to 375 degrees. Place the ricotta cheese, mozzarella cheese and Parmesan cheese in a mixing bowl. Mix together until completely combined. Place the tomato sauce in a bowl and sprinkle in 1/8 teaspoon of garlic powder. Stir well. Spread 1/4 of the tomato sauce in the bottom of a large baking dish. Place half the ziti into the baking dish. Place half of the meatballs on top of the ziti.

Cover the top of the meatballs with dollops of the cheese mixture. Spread more tomato sauce and continue to layer like before. Be sure to use the last 1/4 of the tomato sauce on the top and leave enough of the cheese mixture to place a few dollops on the very top. Bake 50 minutes or until the cheese has browned slightly and the casserole is bubbly.

Ingredients:

1 pound baby carrots
3 large eggs
1/2 cup skim milk
1/3 cup evaporated skim milk
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper

Instructions:

Place the carrots in a pan of water that just barely covers the carrots. Place the pan over medium high heat and bring water to a rapid boil. Reduce heat to low, cover and simmer 20 minutes. Carrots should be fork tender. Drain well. Once the carrots are drained place them in the bottom of the blender. Add the eggs one at a time. Pour in the both types of milk. Sprinkle in the nutmeg and pepper. Blend on high until very smooth. Set the oven to 375 degrees. Spray a small casserole dish with a non stick cooking spray. Pour the carrot mixture into the prepared dish. Place the baking dish in a water bath being sure the water only comes half way up the side of the casserole dish. Place in the oven. Bake 25 minutes or until a toothpick inserted in center comes out clean. Serve immediately.