Winter is the perfect time to serve this hearty soup that's loaded with plenty of vegetables. read more »
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This refreshing and colorful mix pairs well with grilled pork or fish. read more »
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This updated version includes turkey ham, fresh fennel, and reduced-fat or smoked cheese. read more »
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The skins on the red and green apples add holiday color to the salad greens, but if your kids won't eat them, go ahead and peel the fruit. read more »
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A showy but simple dress-up for frozen vegetables. read more »
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If you like a mild salsa, use the banana peppers. For a hot version, opt for one of the other pepper choices. read more »
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Individual crustless quiches--with zucchini, garlic, basil, and mozzarella--give a weekend brunch panache. read more »
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The translucent colors of candied pineapple and papaya delicately color the wings of these cookie butterflies. Look for the candied fruit in specialty shops or large grocery stores. read more »
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The scalloped sunburst squash adds a novel shape and buttery flavor to this stir-fry. read more »
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This spicy tomato juice fix-up takes just 5 minutes to prepare. read more »
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Shredded carrot adds a slight sweetness and a splash of color to this brown rice pilaf. Use fresh mushrooms, such as shiitake, chanterelle, or porcini, for a more exotic dish. read more »
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Count your Thanksgiving (or daily) blessings with these petite crustless pumpkin pies. You save almost 200 calories a serving without the crust, but you don't sacrifice any flavor. read more »
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Tissue-thin layers of phyllo pastry form the crispy crust of this marbled cheese-and-cranberry dessert. Packaged frozen phyllo dough is readily available in supermarkets, and is easy to use. read more »
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If you would rather not use wine, use beef broth instead. Leave in the bouillon granules for even richer flavor. read more »
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Curry and Worcestershire sauce spice up rice cakes, pretzels, and corn cereal in this low-fat snack mix. read more »
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