Air fryer baby potatoes
Makes 6 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
INGREDIENTS
1 1/2 pounds baby red and gold potatoes, cut into bite-size pieces (about 4 1/2 cups)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon coarse salt
1/2 teaspoon black pepper
Heat air fryer to 400 degrees. Combine potatoes, olive oil, garlic powder, salt and pepper in a large mixing bowl and toss until evenly coated. Arrange potatoes in a single layer in air fryer basket. Air fry for 10 minutes. Toss well and air fry for an additional 10 minutes until tender.
Per serving: 129 calories, 2 grams protein, 5 grams fat (31% calories from fat), 0.7 gram saturated fat, 20 grams carbohydrate, no cholesterol, 327 milligrams sodium, 3 grams fiber.
Carb count: 1.5
Gingerbread skeletons
Makes 18 big cookies
Preparation time: 20 minutes; Chilling time: 1 hour
Cooking time: 10 to 12 minutes per batch; Cooling time: 30 minutes
INGREDIENTS
1 cup packed brown sugar
3/4 cup butter
1/2 cup molasses
1 egg
3 cups flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 teaspoon ground cloves
1 (1-pound) container creamy ready-to-spread vanilla frosting
In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda, ginger, cinnamon, salt and cloves. Turn dough onto lightly floured surface; gather into a ball and press into a flat disk. Wrap with plastic wrap; refrigerate 1 hour or until firm.
Heat oven to 350 degrees. Lightly spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured (4- to 5-inch) gingerbread man cookie cutter. Place cookies 2 inches apart on cookie sheet. Reroll dough and cut more cookies. Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheet to cooling racks. Cool completely, about 30 minutes. Remove lid and foil from frosting container. Microwave frosting on high 30 seconds in container; stir until smooth. Spoon frosting into resealable plastic bag; seal. Cut a tiny corner of bag. Twist bag around frosting; squeeze to pipe frosting into skeleton design on cookies.
NOTE: If you don’t want to bake all the cookies now, divide the dough in half; freeze up to 3 months.
Per cookie: 329 calories, 3 grams protein, 12 grams fat (33% calories from fat), 6.9 grams saturated fat, 53 grams carbohydrate, 31 milligrams cholesterol, 249 milligrams sodium, 1 gram fiber.
Carb count: 3.5.
Tortellini soup
Makes about 9 cups
Preparation time: 10 minutes
Cooking time: less than 15 minutes
INGREDIENTS
3 (14-ounce) cans unsalted vegetable broth
2 (9-ounce) packages refrigerated spinach tortellini
1 (14 1/2-ounce) can no-salt-added diced tomatoes with garlic and onion, with liquid
4 green onions, sliced
2 cloves garlic, minced
1 teaspoon dried basil
Freshly grated Parmesan cheese for garnish
Bring broth to a boil in a large pot over medium-high heat. Add tortellini, tomatoes, onions, garlic and basil. Bring to a boil. Reduce heat to low; simmer 10 minutes. Ladle into bowls. Garnish with cheese.
Per serving: 158 calories, 6 grams protein, 2 grams fat (15% calories from fat), 1.3 grams saturated fat, 26 grams carbohydrate, 13 milligrams cholesterol, 288 milligrams sodium, 2 grams fiber.
Carb count: 2.
Creole eye of round roast
Heat oven to 325 degrees. Shake 3 tablespoons flour in a large (14-by-20-inch) cooking bag; place bag in a 9-by-13-inch baking dish. Add 1 (14 1/2-ounce) can diced no-salt-added tomatoes with onions and garlic or stewed tomatoes and 3 teaspoons Creole or Cajun seasoning to bag. Squeeze bag to blend in flour. Add 2- to 2 1/2-pound beef eye of round, 2 ribs celery (cut into 1/2-inch slices) and 1 medium red bell pepper (cut into strips). Turn bag to coat beef with sauce. Arrange ingredients in an even layer in bag. Close bag with nylon tie; cut six 1/2-inch slits in top. Bake 1 to 1 1/4 hours or until internal temperature reaches 145 degrees. (WARNING: Do not overcook! Eye of round is very lean and will toughen in a heartbeat.) Thinly slice beef. Stir sauce; serve with beef.
10-minute chili
In a large pot, combine 2 cups shredded cooked (leftover) beef, 2 (15-ounce) cans rinsed reduced-sodium pinto beans, 2 cups picante sauce or thick and chunky salsa, and 2 teaspoons chili powder. Cook over medium heat 8 to 10 minutes or until hot. Stir occasionally. Garnish with sliced green onions and reduced-fat sour cream. Serve with deli coleslaw and cornbread (from mix).
Grilled tuna
Combine 1/4 cup unsalted chicken broth, 1 tablespoon balsamic vinegar, 4 teaspoons dark brown sugar, 1 tablespoon lower-sodium soy sauce and 1/2 teaspoon cornstarch in a small pan. Bring to a boil; cook 1 minute, stirring constantly. Spoon over tuna and top with sliced green onions.