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Taste of Home Comfort Foods Diet Cookbook

Featured recipes from Taste of Home Comfort Foods Diet Cookbook

Dilly Corn

1 cup water
1 teaspoon beef bouillon granules
2-1/4 cups frozen corn
3 teaspoons dill weed
1 teaspoon garlic powder

In a small saucepan, bring water and bouillon to a boil. Stir in corn, dill and garlic powder. Return to a boil. Reduce.

Sweet ‘n’ Salty Popcorn

10 cups air-popped popcorn
1 tablespoon butter
5 tablespoons instant vanilla pudding mix
1/3 cup light corn syrup
1 teaspoon vanilla extract
Dash of salt

Place popcorn in large bowl. In a small microwave safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla, and salt until smooth. Microwave, uncovered for 45 seconds or until bubbly. Pour over popcorn; toss to coat. Spread in a 15 x 10 x 1 in. baking pan coated with cooking spray. Bake at 250 degrees for 25-30 minutes or until crisp, stirring once. Remove popcorn form pan to waxed paper to cool. Break into clusters. Store in airtight containers.

Mixed Berry Pizza

1 tube (8 ounces) refrigerated reduced-fat crescent rolls 11 ounces reduced-fat cream cheese
1/2 cup apricot preserves
2 tablespoons confectioners’ sugar
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries

Unroll crescent roll dough and place in a 15 x 10 x 1 in. baking pan coated with cooking spray. Press onto the bottom and 1 inch up the sides of pan to form a crust; seal seams and perforations. Bake at 375 degrees for 8-10 minutes or until golden. Cool completely. In a mixing bowl, beat cream cheese until smooth. Beat in preserves and confections’ sugar; spread over crust. Cover and refrigerate for 1-2 hours. Just before seving, arrange the berries on top. Cut into 20 pieces.

Stuffing Coated Chicken

1 envelope cream of chicken soup mix 1/3 cup hot water
3/4 cup stuffing mix
2 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon reduced-fat butter, melted

In a shallow bowl, combine soup, mix and water. Place stuffing mix in another shallow bowl. Dip chicken in soup mixture, then coat with stuffing. Place in an 8 in. square baking dish coated with cooking spray. Drizzle with butter. Bake uncovered at 375 degrees for 25-30 minutes or until juices run clear.

Slow Cooker Pork and Beans

1 boneless whole pork loin roast (3 pounds)
1 medium onion, sliced
3 cans (15 ounces each) pork and beans
1-1/2 cups barbecue sauce
1/4 cup packed brown sugar
1 teaspoon garlic powder Cut roast in half.

Place in a 5 qt slow cooker. Top with onion. Combine beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on low for 6 hours or until meat is tender. Remove roast; shred with two forks. Return meat to slow cooker; heat through.

Open-Faced Crab Melts

4 English muffins, split
1 can (6 oz.) crabmeat, drained, flaked, and cartilage removed
1/3 cup mayo
1 tablesppon lemon juice
1/4 teaspoon dried tarragon
1 cup (4ounces) shredded cheddar cheese

Broil English muffins 4-6in. from heat for 2-3 minutes or until golden brown. In a large bowl, combine mayo, lemon juice, pepper and tarragon; stir in the crab. Spread over each muffin half; sprinkle with cheddar cheese. Broil for 2-3 minutes or until cheese is melted.

Marshmallow Fudge

1-1/3 cups semisweet chocolate chips
2/3 cup fat-free sweetened condensed milk
1 teaspoon vanilla extract
1-1/3 cups minature marshmallows
2 whole reduced-fat graham crackers, broken into bite-size pieces

Line an 8 in. square pan with foil and coat with cooking spray; set aside. In a heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in the marshmallows and graham crackers. Pour into prepared pan. Refrigerate for 1 hour or until firm. Lift out the pan and remove foil; cut into 48 pieces.

Special Brunch Bake

2 tubes (4 ounces each) refrigerated buttermilk biscuits
3 cartons (8 ounces each) frozen egg substitute, thawed
7 ounces Canadian bacon, chopped
1 cup (4 ounces) shredded reduced fat cheddar cheese
1 cup (4 ounces) shredded reduced fat mozzarella cheese
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1/4 teaspoon pepper

Arrange the biscuits in a 13 x 9 baking dish coated with cooking spray. In a bowl, combine the remaining ingredients; pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.

Banana Berry Drink

3/4 c. orange juice, chilled
1/3 c. pineapple juice, chilled
1 c. frozen blueberries
1/2 c. frozen sweetened sliced strawberries
1/2 c. plain yogurt
1 sm. ripe banana, sliced

Place half of each ingredient in a blender; cover and process until smooth. Pour into chilled glasses. Repeat with remaining ingredients. Serve immediately.


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