Exclusively for Healthy Cooking subscribers
Recipes from the June/July 2008 issue
“I had these at a holiday party and thought they were excellent,” says Yvonne Starlin of Portland, Tennessee. You get lots of sweet flavor in one little bite!
We enjoy frittatas often at our house. They're a great way to use up leftover vegetables, cheese and meat. Enjoy this hearty recipe with fruit and biscuits for a light dinner. Lynne Van Wagenen-Salt Lake City, Utah
The zesty marinade with a splash of fresh lime juice makes these slightly sesame-flavored wraps a treat. To speed prep time, use a 1-pound package of frozen onion and pepper mix. Trisha Kruse—Eagle, Idaho
Balsamic vinegar and a hint of garlic give these pearl onions lots of bold flavor, which makes this is an ideal side dish for steak or grilled chicken. Lillian Julow - Gainesville, Florida
Try this roast for baked-in barbecue flavor! My daughter makes it in the slow cooker and it turns out great that way, too. Leftovers? Shred and serve in buns. Luana Kempf-Ashley, North Dakota.
Here's a new twist on a traditional appetizer that's just bursting with low-fat flavor. You won't even miss the extra fat! Make ahead for added convenience on hectic party days.
Patricia Harmon-Baden, Pennsylvania
With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn’t taste light—but it is! Thanks to Mary E. Relyea of Canastota, New York for the delicious recipe!
The original recipe for this French toast called for heavy cream and whole eggs, but Nancy Argo of Uniontown, Ohio joined with our Test Kitchen to lighten it up and still keep the delicious taste.
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious. “These are wonderful,” says Donna Brockett from Kingfisher, Oklahoma.
1 2 3 4 5 6 7 8 9 10 
