Tangy Hibiscus Sorbet
Get ready for some flower power. Hibiscus gives sorbet a bright color and a tangy flavor. One taste of this sweet treat and you'll bypass those store-bought brands.
Ingredients
Ingredients
1 1/2 cups granulated sugar
4 oz. dried hibiscus flowers
Zest and juice of 1 lemon
Directions
Black Bean Burritos
Ingredients
1 tsp. cumin
1 tsp. garlic powder
1 can black beans, rinsed & drained
1 can whole kernel corn, drained
1/2 cup salsa, thick & chunky
1 green bell pepper, diced
6 (6 inch) flour tortillas
Fat-free sour cream
Salsa
Directions
1. Spray skillet with non-stick cooking spray. Add all ingredients except for the tortillas and cool for 10 minutes.
2. Heat tortillas in a covered microwave-safe container in the microwave for 1 minute rotating 1/4 turn halfway through cooking.
No-Bake Peach Crisp
Drain 2 4oz containers of diced peaches packed in light syrup.
Stir 1/8 tsp cinnamon into peaches and divide between 2 serving dishes.
Sprinkle with 2 Tbsp crushed low fat granola and top with 2 Tbsp low fat vanilla yogurt
Makes 2 servings
100 calories 1 g fat per serving
Salmon with Lemon, Capers, and Rosemary
Serves 4
Ingredients:
4 6oz salmon fillets
1/4 cup extra virgin olive oil
1/2 tsp salt
1/2 tsp pepper
1 tblsp minced fresh rosemary leaves
8 lemon slices (2 lemons)
1/4 cup lemon juice
1/2 cup white wine
4 tsp capers
4 pieces aluminum foil
Directions:
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
Chicken And Vegetable Soup
Servings 14
1 whole chicken (3 pounds), skinned and cut up
1 large onion, chopped
2-3 cloves garlic, minced
2 quarts water
1 stalk celery, sliced
1 medium turnip, peeled and cut into 1/2 inch cubes
2 medium carrots, sliced
2 medium zucchini, sliced
1 15-ounce can (1/2 pound) kidney beans or hominy, drained
1 small head cabbage, chopped
2 teaspoons salt
1/4 teaspoon black pepper
