Zesty chicken strips pass the trim-and-tasty test LaDonna Reed gives most of her recipes. "I prefer food that is low in fat but has lots of flavor," she notes from Ponca City, Oklahoma. "I made these chicken strips for supper one night...and they were a huge hit! They're simple to make, too."
Bite into these golden appetizers and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.
A tube of refrigerated pizza dough and frozen chopped spinach make these impressive appetizers a cinch. "I found the recipe in a cookbook but lightened it up," explains Prospect, Kentucky's Juliet Lodge. "They're wonderful with white wine."
Cumin and cayenne pepper jazz up homemade chips in these no-fuss nachos from the Light & Tasty Test Kitchen. Topped with beans, cheese, tomato, green onions and salsa, the nachos make a satisfying snack or light meal.
Served in whole wheat tortillas, these scrumptious beef and veggie quesadillas pack a healthy dose of fiber. They’re spicy enough to suit my husband, but mild enough to please our 2-year-old son. Robyn Larabee - Lucknow, Ontario
Flaky and tender frozen puff pastry serves as the bread for these cold shrimp sandwiches. Bake the pastry and prepare the filling a day ahead, assemble before guests arrive. —Mary Lou Wayman, Salt Lake City, Utah