Blog Archives

Veggie Rotini Pasta Salad

9/20/2009

This very colorful vegetable rotini pasta salad recipe was inspired by Karen’s very talented cooking step-mother who brings love to the family through her wonderful baking and cooking!

Servings: 12

You’ll need:
1 16 oz. pkg. tri-color veggie rotini (cooked firm, drained, do not rinse)
1 small yellow squash (peeled and chopped)
1 small zucchini (peeled and chopped)
1 medium red pepper (seeded, 1/2 diced and 1/2 sliced)
1/2 small onion (minced)

Dressing:
1/3 cup Splenda
1/2 cup olive/canola oil
1/4 cup vinegar
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. lemon juice
1 Tbsp. poppy seeds

Mix dressing, whisking until completely blended. Pour over (still hot) cooked pasta and blend thoroughly.

Stir in vegetables – including diced red pepper (saving slices for top).

Top with slices of red pepper, cover and refrigerate at least 3-4 hours, until chilled, before serving.

0 Comments

Low Fat Chocolate Zucchini Bread

9/19/2009

0 Comments

Serves: 16

You’ll need:

1 cup whole wheat flour
1/4 cup unbleached flour
1/2 cup sugar
1/2 cup Splenda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/4 cup unsweetened cocoa powder
1/4 cup chopped walnuts
1 whole egg, and 1 egg white (whipped)
1-1/2 cups zucchini (unpeeled and grated)
1/4 cup fat free sour cream
1 tsp. vanilla
1/2 cup unsweetened applesauce
1/4 cup mini chocolate chip morsels
Butter flavored cooking spray
Powdered sugar (optional)

In a large bowl mix together first 11 (dry) ingredients, including nuts.

In a medium bowl mix together egg, zucchini, sour cream, vanilla and applesauce. Add dry ingredients and mix in chocolate chips morsels.

Pour batter into a 8″ x 4′ x 2″ prepared with cooking spray loaf pan.

Bake at 350 degrees for about 55 minutes, until a toothpick or knife comes out clean.

Cool completely, top with (optional powdered sugar), before slicing.

0 Comments

Karen’s Black Bean Soup

9/14/2009

0 Comments

This black bean soup recipe is exactly the low fat recipe that you can make and serve for your guests for a healthier hot meal – enjoy!

Serves: 6-8

You’ll need:
2 14 oz. cans of black beans
28 oz. (2 cans) of water
1 Tbsp. finely chopped jalapeno
2 Tbsp. finely chopped roasted red pepper
1 tsp. corn starch
Salt & pepper (to taste)
½ cup low fat shredded cheddar cheese (optional)
½ cup low fat sour cream (optional)
1 sliced avocado (optional)

In a med. sauce pan set to med. heat stir in the 2 cans of black beans and one can of water. Add chopped jalapeno, roasted red pepper and another ½ can of water and heat on med. to low heat, while stirring. Cook for 10-15 minutes.

In one can (half filled with water) stir until completely mixed 1 tsp. of corn starch – making rue. Slowly, while stirring, add the rue to the pan to thicken the soup.

Serve alone or with (optional) toppings of low fat shredded cheese, light sour cream or avocado.

Note from Karen: I came up with this recipe through a few trials . This final recipe was exactly like the one that I really liked from a local bread, soup, salad and sandwich restaurant, where they have the best Black Bean soup, next to mine! For Diabetic/Friendly, use less or none of the shredded cheese or sour cream, or just top with grated Parmesan cheese.

0 Comments

<<Previous

Karen's Recipes

Veggie Rotini Pasta Salad

Low Fat Chocolate Zucchini Bread

Karen’s Black Bean Soup

Karen Verdusco

Categories

Archives