A special parmesan butter atop a fresh grilled piece of corn just spells S U M M E R !!

Grilled Corn

4 servings
200 calories per serving

4 ears of corn, husked and cleaned
¼ c butter, softened
2 T parmesan cheese
2 t basil, chopped
Salt and pepper to taste

Shuck corn and clean it well. Wrap in foil and grill 15-20 minutes or until tender.

Grilled Corn

Mix butter, cheese and parsley. When corn is done, open foil and place a pat of butter on the corn. Sprinkle with salt and pepper.

This one got its name because we kept asking each other to pass the mashed things. They were so good that I got my husband to eat carrots and my daughter to eat cauliflower

Mashed Things

2 servings
200 calories per serving

1 red potato, peeled and cubed
1 c small cauliflower florets
1/2 c baby carrots
1 c chicken broth
1 oz. cream cheese, softened
1 t garlic powder
Salt and pepper to taste
1 slice Kraft fat free singles American cheese
2 T skim milk
5 squirts ICBINB Spray

Bring veggies to a boil in the broth. Cover and simmer 15 minutes or until veggies are soft. Drain the veggies and place them in a bowl with the cream cheese, cheese, garlic, milk, salt and pepper and beat with a mixer until creamy. If they are too dry, you can add more milk. Spray with the I Can’t Believe it’s Not Butter spray just before serving.

For years I used MY standard chicken cacciatore recipe and I was very wary of trying a new one. Let me tell you, this one really fits the bill for a tasty, flavor packed, nutritious version that will quickly become one of your favorites.

Chicken Cacciatore in a Snap

4 servings
297 calories per serving

1 lb. boneless, skinless chicken breasts, cut into small pieces
1 t oregano flakes
1/2 t basil flakes
1/4 t red pepper flakes
Pam
2 c sliced mushrooms
3/4 c chopped bell pepper
1 1/2 c fat free marinara sauce
1/4 c water
½ t garlic powder
½ t onion powder
1/4 t salt
1/4 t black pepper
1/2 c shredded Parmesan cheese
2 T sliced fresh basil

Heat a large skillet on medium high and spray with Pam. Add chicken to pan with oregano, basil and red pepper. Saute until lightly browned, about 5 minutes. Add mushrooms and pepper and cook 5 minutes. Stir in sauce, salt, pepper, onion powder, garlic powder and water and bring to a simmer. Cover and reduce heat to low. Simmer 10 minutes. Remove from heat, sprinkle with cheese and fresh basil. Serve immediately.

This is so completely and utterly delicious ! You won’t even miss the CREAM in this ice ‘cream’. The yogurt and sugar make a great, sweet and creamy base and then the minced up frozen strawberries just take over and you have an explosion of flavor with each bite. This is an award winner. And at 70 calories per serving – soooooooooooo guilt free !

Strawberry Ice 'Cream'

4 servings
70 calories per serving

1 lb. frozen strawberries
1 c 2 % plain Greek yogurt
¼ c sugar
½ t vanilla extract

In food processor pulse 1 c frozen berries until finely chopped and then transfer to a metal bowl (a metal bowl will get colder quicker in the freezer). Process yogurt, sugar, vanilla and the rest of the berries – move to metal bowl and stir with the other strawberries. Cover and freeze 1 hour (do not let get too hard).

Mojitos are a GREAT summer drink. They are basically a lime and mint flavored drink – most often served with rum. But kids love the flavor, so make a batch of virgin mojitos without the rum – not only will the kids love them, but without the rum, the calorie count is seriously low. So get lotsa limes, lotsa mint and get ready to smile.

Virgin Mojitos

1 serving (12 oz.)
20 calories per serving

6 mint leaves
1 T Splenda or Equal
Juice of one lime
12 oz. can diet lemon lime side
Garnish with fresh mint and lime slices

Mull mint leaves and Splenda at the bottom of the glass with the handle of a wooden spoon. Add lime juice and stir. Pour in soda and stir well. Garnish with lime slices and extra mint.

So savory and sooooo tasty ! Cooking the onion right in the burgers is a nice touch and there is sooooo much flavor from the grilled onion.

Grilled Onion Burgers

4 servings
320 calories per serving

1 large onion
1 lb. extra lean ground beef
1 ½ t garlic powder
4 slices low fat Swiss cheese
2 t oil
4 slices thick, hearty bread, toasted
Salt and pepper to taste

Peel onion and cut off 4 ¼ inch thick slices. Shape meat into patties and sprinkle with salt, pepper and garlic powder and then press one onion slice into each burger and shape meat around the onion so it is even with the meat. Place burger onion side down on a hot grill and cook 5 minutes. Flip burger and cook another 5 minutes. Top with cheese during the last minute of grilling.

Using a pressure cooker to cook the meat means you get a super, super tender shredded meat which is just perfect for a steak burrito. This is an exceptionally good meal. Serve with some avocado slices, no fat sour cream and salsa for even more flavor.

BBQ Burritos

6 servings
350 calories per serving

1 lb. London broil or other lean sirloin steak
6 flour tortillas (80 calorie Smart and Delicious)
1 c shredded low fat cheddar cheese
1 medium onion, chopped
1 medium tomato, chopped
1 medium avocado, chopped
¾ c barbecue sauce
Pam

Marinade – mix together
1 5.5 oz. can spicy V-8 juice
2 T lime juice
1 T oil
½ t salt
¼ t black pepper
½ t ground cumin
½ t chili powder

Pierce beef with a fork several times. Mix marinade and place in a zip loc – add the beef and coat well and then refrigerate 8-24 hours. Pressure cook mat for 1 hours. (you can also crock pot this for 8-10 hours). Let rest 5 minutes and then using 2 forks, shred the meat. Mix in a bit of the left over juices. Preheat oven to 450 degrees (don’t mistakenly set it on BROIL like I did and then burn the holy heck out of your first batch! Thanks for help with the recon mission, Lisa ! LOL) Microwave tortillas 30 seconds or so to warm them slightly. Place beef, cheese, onion, and tomato in each wrap and fold all four sides. Place folded side down in a baking pan sprayed with Pam. Brush with barbecue sauce and bake 4-6 minutes. Serve with a slice of avocado on the top. Optionally add sour cream and salsa for even more flavor.

Milanese style just means a breaded cutlet – - This is easy to throw together and the cutlets rival my old standby recipe – it’s the parmesan cheese in them that make these really special. Change up the salad by adding different veggies; tonight I had some left over zucchini and radishes that I threw in.

Chicken Milanese with Salad

4 servings
197 calories per serving

4 3 oz boneless chicken breasts
1/4 t black pepper
¼ t salt
1/4 c seasoned bread crumbs
2 T grated parmesan cheese
1 1/2 t oil
3 c baby salad greens or field greens
1 c grape tomatoes, halved
1/4 c matchstick cut carrots (pre-packaged)
3 T low fat balsamic dressing
Pam

Sprinkle chicken with salt and pepper. Rinse chicken in water. Combine bread crumbs and parmesan in a bowl and press chicken cutlets in to coat well. Spray a skillet with Pam and heat over medium heat and add the chicken and cook about 4-5 minutes per side or until browned. Mix the salad greens, carrots, tomatoes and dressing and serve salad alongside chicken cutlet.

Authentic and delicious. This Asian meal is memorable, brilliant and I want more NOW !

Pork Chop Suey

4 servings
280 calories per serving

1 c chicken broth
3 T soy sauce
2 T molasses
1/4 t pepper
5 ts cornstarch
2 T oil, divided
1 lb. pork tenderloin, trimmed, halved lengthwise and cut into strips
1 medium onion, sliced thinly
1 medium red or green bell pepper, sliced thinly
3 c bean sprouts (fresh or canned from the asian section of your market)
1 T minced fresh ginger

Mix broth, soy, molasses and pepper. Take 2 T of the mix and stir in cornstarch and set aside. Heat 1 T oil in a non stick skillet and cook pork. Cook 5 minutes to brown it and then place in a bowl and set aside. Add 1 T oil to the skillet and cook onion 3 minutes then add the pepper and cook another 3 minutes. Add bean sprouts and ginger and cook another 3 minutes then add the broth and bring to a boil. Cook 4 minutes and then add cornstarch mix and pork and cook 2-3 minutes to thicken sauce and finish up the pork.

For just 130 calories, add ½ c of chow mein noodles to the side.

These whip up in no time and are so versatile – you can use any flavor jello and any flavor fruit – - just make sure it’s frozen fruit. The frozen fruit is what makes the jello firm up in no time flat. I did this with raspberries and the dessert was just amazing tasting !

Fruit Parfaits

4 servings
85 calories per serving

3/4 c boiling water
1 c Cool Whip, thawed
.3 oz. package flavored sugar free jello, raspberry or strawberry flavor
2 c frozen raspberries or strawberries

Add water to jello and stir 2 minutes to dissolve then stir in 2 c frozen fruit until jello starts to thicken. Add ½ c of the mix to the Cool Whip and whisk to blend then spoon into dessert cups and cover with the rest of the jello mix. Refrigerate 15 minutes.