Nutritious Recipes

Makes 4 servings (1 cup per serving) 11/2 teaspoons vegetable oil 11/2 cups sliced onion, separated into rings 1 cup red bell pepper strips 2 cloves garlic, minced 13/4 cups sliced yellow squash 13/4 cups sliced zucchini 1 cup chopped unpeeled plum tomatoes 1 tablespoon julienne-cut fresh basil 1/2 teaspoon lemon pepper 1/4 teaspoon salt

1 teaspoon olive oil 1 cup chopped onion 4 cloves garlic, minced 1/2 cup uncooked long-grain rice 1 cup water 10 ounces canned diced tomatoes with green chilies, undrained 1/2 cup chopped fresh cilantro In a large saucepan over medium heat, heat olive oil. Add onion and garlic; sauté for 4 minutes. Add rice, water,

Makes 4 servings (1 cup per serving) 11/2 cups no-salt-added chicken broth 1/2 cup uncooked couscous 1/2 cup seeded, chopped unpeeled tomato 3/4 cup chopped red bell pepper 1/3 cup chopped celery 1/3 cup seeded, chopped unpeeled cucumber 1/4 cup chopped green onions 1/4 cup chopped fresh parsley 2 tablespoons balsamic vinegar 1 tablespoon olive

Makes 4 servings (1 potato per serving) 4 medium baking potatoes (about 21/2 pounds) 1/2 cup shredded, reduced-fat cheddar cheese 1 cup nonfat sour cream 1/3 cup finely chopped green onions 1/4 teaspoon salt (omit if on a low-sodium diet) Paprika Preheat oven to 400°F. Bake potatoes for 1 hour or until done (when fork

Makes 4 servings (1 cup apple mixture and 1 cup greens per serving) For the dressing: 1/4 cup fresh lemon juice 3 tablespoons honey 1 teaspoon olive oil Dash of salt Dash of freshly ground pepper For the salad: 1/4 cup crumbled blue cheese 2 cups chopped Granny Smith apple 1 cup chopped Braeburn apple