Summer is right around the corner, and you know what that means. Block parties, potlucks, bonfires and barbecues. With these summer events comes tempting high-sugar, high-carb foods that can be hard to stay away from. Thankfully we have found some healthy summer recipes that are sure to be a hit among your friends and family.
- 4 ounces fresh or frozen shrimp in shells
- 1/29 ounce package frozen artichoke hearts
- 2cups refrigerated or frozen egg product, thawed
- 1/4cup fat-free milk
- 1/4cup thinly sliced green onions
- 1/8teaspoon garlic powder
- 1/8teaspoon pepper
- Nonstick cooking spray
- 3tablespoons finely shredded Parmesan cheese
- Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Halve shrimp lengthwise; set aside. Meanwhile, cook artichoke hearts according to package directions; drain. Cut artichoke hearts in quarters; set aside.
- Stir together egg product, milk, green onions, garlic powder, and pepper; set aside.
- Lightly coat a large nonstick skillet with nonstick cooking spray. Heat skillet over medium heat. Add shrimp to skillet; cook shrimp for 1 to 3 minutes or until shrimp turn opaque. Reduce heat to medium-low.
- Pour egg mixture into skillet; do not stir. As the egg mixture sets, run a spatula around the edge of the skillet, lifting edges to allow liquid to run underneath. Continue cooking and lifting edges until mixture is almost set (top will be wet).
- Remove skillet from heat; sprinkle artichoke pieces evenly over the top. Sprinkle with Parmesan cheese. Let stand, covered, for 3 to 4 minutes or until top is set. Loosen edges of frittata. Transfer to a serving plate; cut into wedges to serve. If desired, garnish with cherry tomatoes and parsley. Makes 3 servings.
Nutrition Facts: Per serving: 164 kcal, 2 g fat (1 g sat. fat), 45 mg chol., 418 mg sodium, 8 g carb., 3 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet. To view the full recipe visit Better Home and Gardens.
- 6cups sliced strawberries
- 1⁄2cup Splenda granular or 1⁄2 cup other sugar substitute
- 1 cup low-fat biscuit mix
- 2tablespoons low-fat biscuit mix
- 1⁄4cup Splenda granular or 1⁄4 cup other sugar substitute
- 1⁄ 3 cup nonfat milk
- 2tablespoons nonfat sour cream
- fat-free whipped topping
- Preheat oven to 425 degrees.
- Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
- Mix in remaining strawberries.
- Cover and refrigerate.
- Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
- Add milk and sour cream.
- Mix until soft dough forms.
- Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
- Bake 7 to 9 minutes until golden brown.
- Let stand 10 minutes.
- Cut in half and layer strawberry sauce and whipped topping in middle.
Nutrition Info: Serving Size: 1 (163 g), Servings Per Recipe: 6, Calories 55.6, Calories from Fat 4, Total Fat 0.5 g, Saturated Fat 0.1 g, Cholesterol 0.8 mg, Sodium 11 mg, Total Carbohydrate 12.5 g, Dietary Fiber 2.9 g, Sugars 8.1 g, Protein 1.7 g. To view the full recipe visit Food.