Vegetable Fried Brown Rice

PAM non-stick cooking spray
3/4 c. Egg Beaters, original
1 bag (16 oz.) Meijer frozen stir-fry vegetables, thawed
1 t. minced garlic
2 c. cooked brown rice, chilled
2 T. lite soy sauce
1/4 t. ground ginger

Spray large nonstick skillet with cooking spray.  Heat over medium heat.  Add egg beaters; cook without stirring until edges and bottom begin to set.  Lift uncooked portion and gently turn to scramble.  Continues cooking until set.  Remove from skillet.  Cover and keep warm.  Spray skillet again with cooking spray.  Add vegetables and garlic; cook and stir 6 minutes, or until vegetables are crisp-tender.  Stir in rice, soy sauce, sesame oil and ginger; cook until heated through.  Stir in cooked egg beaters.

Makes 4 Servings

Recipe adapted from www.eggbeaters.com

Nutrition Facts per serving:
Calories: 202, Total fat 4 g, Cholesterol 0 mg, Sodium 393 mg, Carbohydrate 31 g, Fiber 3 g, Protein 9 g

Beef Stew

1 medium onion, chopped
1 c. baby carrots
2 c. sliced celery
1 lb. red potatoes, scrubbed and cubed
2 t. dried thyme leaves
1 can ( 14.5 oz) Hunt's Diced Tomatoes
3/4 c. water
1 can (6oz) Hunt's Tomato Paste

Place onion over the bottom of 3-1/2 quart or larger CROCK-POT slow cooker.  Add the following ingredients in this order: carrots, celery, potatoes and beef.  Sprinkle with thyme.  Pour diced tomatoes and water over the top of the beef.  Cover; cook on LOW setting for 8 to 10 hours until meat is tender.  Stir in tomato paste; cover.

Cook an additional 10 minutes on HIGH setting.

Makes 6 Servings

Nutrition Facts per serving:
Calories 334, Total fat 10 g, Cholesterol 89 mg, Sodium 656 mg, Carbohydrate 27 g, Fiber 5 g, Protein 33 g

Countryside Italian Salad

2 cans(14.5 oz each) Hunt's Diced Tomatoes, drained
2 c. cooked Meijer farfalle (bow-tie pasta). chilled
2/3 c. chopped fresh basil
1/2 c. chopped mozzarella cheese
1/4 c. balsamic vinaigrette dressing

Combine diced tomatoes, pasta, basil and cheese in large bowl.
Add dressing; toss to coat.

Makes 4 Servings

Recipe adapted from www.hunts.com

Nutrition Facts per serving:
Calories 200, Total fat 9 g, Cholesterol 15 mg, Sodium 735 mg, Carbohydrate 20 g, Fiber 2 g, Protein 9 g

Banana Smoothie

1 banana, frozen
1 c. Dannon All Natural Vanilla lowfat yogurt
1/2 t. Meijer ground cinnamon
1 t. Meijer honey (optional)
1/8 t. ground nutmeg

Cut the frozen banana into 3 or 4 chunks and peel.  Place in blender with Dannon All Natural vanilla lowfat yogurt, cinnamon and honey (optional). 

Blend on high for 2 minutes or until smooth.  Pour into glasses and top with a dusting of ground nutmeg.

Makes 1 Serving

Nutrition Facts per serving:

Calories 334, Total fat 3g, Cholesterol 12 mg, Sodium 163 mg, Carbohydrate 66 g, Fiber 3 g, Protein 13 g

Braised Yogurt Pork Tenderloin

2 pork tenderloins (2 lbs. total)
1 t. kosher salt
1/4 t. black pepper
2 T. Meijer canola oil, divided
4 large carrots, sliced
1 sweet onion, sliced
3 cloves garlic, crushed
1 c. Meijer reduced-sodium chicken broth
1-1/2 c. Dannon palin nonfat yogurt

Preheat oven to 350 degrees. 

Season pork tenderloisn with salt and pepper.  Heat a 10-12 inch straight sided saute pan; add 1 T. oil and brown meat evenly on all sides.  Remove pork from pan and degrease.

Add remaining oil and saute carrots, onions and garlic for 3-4 minutes.  Add chicken broth and Dannon plain yogurt; bring to a boil.  Add pork, cover and transfer to oven and bake, 55-60 minutes until fork tender.

Remove pork from pan and keep warm.  Place pan juices and vegetables in a blender and puree until smooth (add more chicken stock if necessary to thin).  Slice pork and top with sauce.  Serve with parslied noodles.

Makes 6 Servings

Recipe adapted from www.dannon.com

Nutrition Facts per serving:
Calories 288, Total fat 10 g, Cholesterol 100 mg, Sodium 555 mg, Carbohydrate 12 g, Fiber 1 g, Protein 36 g

Southwestern Fajita Quiche

PAM Original No-Stick Cooking Spray
1/4 lb. Meijer boneless skinless chicken breast, cut into 1/2 inch pieces
1/2 red bell pepper, cut into 1 inch strips
1/2 green bell pepper, cut into 1 inch strips
1 small onion, cut into 1 inch strips
1 c. Egg Beaters Southwestern Style
1 c. Meijer fat free milk
1/2 t. ground cumin
1 c. shredded reduced fat Mexican cheese blend
4 Meijer flour tortillas (8-inch)

Preheat oven to 350 degrees.  Spray medium skillet with cooking spray.  Heat over medium heat.  Add chicken; cook and stir 3 minutes, or until chicken is no longer pink.  Stir in bell peppers and onion; cook and stir 2 minutes, or until vegetables are crisp-tender.

Combine Egg Beaters, milk and cumin in large bowl.  Add cheese; mix lightly.  Stir in chicken mixture.

Spray 9-inch pie plate with cooking spray.  Place tortillas in pie plate to form crust, evenly overlapping each other.  Carefully pour Egg Beater mixture into tortilla crust.  Bake 40 minutes, or until knife inserted in center comes out clean.  Cool on wire rack 10 minutes before serving.  Serve with salsa and fat free sour cream, if desired.

Recipe adpated from www.eggbeaters.com

Nutrition Facts per serving:
Calories 162, Total fat 5 g, Cholesterol 17mg, Sodium 379 mg, Carbohydrate 16 g, Fiber 1 g, Protein 12 g