One of my 2009 New Year's Resolutions is to prepare a new dish at least once per week to help expand my culinary repertoire and cooking skills.

I will attempt to document these 52 recipes here.  I am also including a
photo of my creations (because I don't like to try recipes without seeing
a picture), so you can see what it really looks like without a professional photographer making it look perfect.  

The PharmGirl's 52 Recipe Challenge

1. Stromboli (200 Calories/serving);   Yield: 18 servings

1 package (16 oz) Hot Roll Mix
1&1/4 cups warm water
3 tablespoons olive oil
1/3 pound sliced deli ham
1/3 pd sliced salami (I substituted deli turkey)
1/4 pd Italian sausage,cooked&crumbled (I used Italian Turkey Sausage)
4 slices processed American cheese (I substituted low-fat Colby-Jack)
1 cup (4 oz) shredded low-fat Mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 tea ground pepper

In a bowl, combine the contents of hot roll mix and yeast packet.  Stir in warm water and 2 tablespoons oil until dough pulls away from sides of bowl.  Turn onto a floured surface; knead until smooth and elastic, about 5 minutes.  Cover and let rest for 5 minutes.  Press into a lightly greased 15x10x1" baking pan.
Layer ham, salami, sausage, American cheese, and mozzarella cheese over dough.  Roll up jelly-style, starting with a long side; pinch seam to seal.  Place diagonally in pan.  Brush dough with remaining oil; sprinkle with Parmesan cheese, oregano, garlic powder, and pepper.
Bake at 375 degrees for 35-40 minutes or until golden brown.  Let stand for 10 minutes before slicing.

Anne's Review:  4.5 stars
This recipe turned out really well.  It was an easy lunch that we paired with a fruit salad and fresh vegetables.  Jeremy and I both enjoyed it.   The seasoned bread was especially yummy.  The only thing we would change is to skip the sausage.  With both ham and turkey already present, the sausage was not necessary and the flavor overpowered the rest of the dish.  Also, we estimated that this dish only makes about 6-8 servings (Because who would eat just one slice?!).  Extra Note:  I had leftovers, and it heated up really well with 90 seconds in the microwave!  I didn't notice the strong Italian sausage flavor on the second day.. Yummy!

2. Peppered Chicken Breasts w/Mustard Sauce(194 calories)  Yield: 4 servings 

4 boneless skinless chicken breasts halves (4 oz each)
2 teaspoons olive oil
2 teaspoons pepper
1/4 teaspoon salt

2 teaspoons cornstarch
1/3 cup reduced-fat sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions
2 teaspoons Dijon mustard
Pinch snipped chives

Rub chicken with oil; sprinkle with pepper and salt.  Place in a greased 11x7" baking dish.  Bake at 425 degrees for 15 to 20 minutes or until juices run clear.
In a small bowl, combine cornstarch and sour cream until smooth. 
In a small saucepan, combine the broth, grape juice, and onions.  Bring to a boil; cook for 4 to 5 minutes or until liquid is reduced to 1 cup.  Gradually whisk in the sour cream mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in mustard until blended.  Serve over chicken.  Sprinkle with chives.

Anne's Review:  4 stars
This recipe was very easy, low-calorie, simple to reduce the recipe for just 2 people, and it took less than 25 minutes from start to finish.   I sprinkled on too much pepper for my taste, but the sauce was quite tasty.  I would make it again with less pepper.

3. Peachy Blueberry Cobbler(300 calories)  Yield: 2 servings 

1/4 cup flour
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 2% milk
2 tablespoons butter, melted
1 cup fresh or frozen sliced peeled peaches
1/4 cup fresh or frozen blueberries
Vanilla Ice Cream (optional)

In a small bowl, combine the flour, sugar, baking powder, and salt.  Combine the milk and butter; stir into dry ingredients until smooth.  Pour into two 8-oz ramekins or custard cups coated with nonstick cooking spray.  Top with peaches and blueberries.  Bake at 350 degrees for 30-35 minutes or until fruit is tender.  Serve warm with ice cream if desired.

Anne's Review:  3 stars
This recipe was just "okay."  I did substitute margarine instead of butter and skim milk instead of 2%, but I doubt that made a huge difference.  The fruit was excellent, but the cake wasn't especially sweet.  The portion was quite generous and satisfying.  Served warm with a scoop of vanilla frozen yogurt, the dish improved greatly.  :)   

4. Lime Chicken Tacos(148 calories)  Yield: 12 tacos 

1&1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
12 fat-free flour tortillas (6 inches)
Sour cream, shredded cheddar cheese, and lettuce: optional

Place the chicken in a 3-qt slow cooker.  Combine lime juice and chili powder; pour over chicken.  Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly.  Shred and return to the slow cooker.  Stir in corn and salsa.  Cover and cook on low for 30 minutes or until heated through.  Serve in tortillas with sour cream, cheese, and lettuce if desired.

Anne's Review:  4 stars
I liked these extremely easy tacos which made a tasty Superbowl dinner.  I bought pre-shredded chicken and I skipped the 5-hour process and just dumped everything into the slow cooker all at once and let it heat on low for an hour or two until we were ready to eat.  As a result, I really didn't notice the lime flavor at all because it didn't marinade long enough, but it still tasted good.  The yield of 12 tacos is accurate. 

5. Baked Rotini with Ham(500 calories)  Yield: 4 servings 

8 oz Tri-color Rotini (3 cups)
1 jar (16 oz) Alfredo pasta sauce
1/2 cup milk
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup chopped cooked ham
1 teaspoon Italian seasoning, crushed
1/8 teaspoon ground black pepper
1/4 cup grated parmesan cheese

Cook Rotini and drain.  Stir in Alfredo sauce, milk, mozzarella, ham, seasoning, and pepper.
Transfer to four 7-8 oz individual au gratin dishes or a 1.5-quart casserole dish.  Sprinkle with parmesan.  Cover and chill for up to 24 hours.
Preheat oven to 350 degrees.  Cover dish with foil and bake for 25-30 minutes for the individual dishes or 45 minutes for the casserole dish.  Let stand for 10 minutes.

Anne's Review:  4 stars
I made this dish using Light Alfredo sauce and Reduced Fat Mozzarella, which reduced the calories per serving to 375.  Also, I made this in a large (2-quart) casserole dish, and I think this recipe makes way more than 4 servings, maybe 6, which would reduce it to 250 calories/serving. Not bad!  The best thing about this dish is that it is super easy to make and it can be prepared ahead and cooked later, which I did.  The mozzarella in the recipe made it cheesy and yummy.  I don't think my photo does it justice.
6. Apple Pecan Pork Chops(250 calories)  Yield: 4 servings 

4 boneless pork chops (each 3/4-1" thick)
2 tablespoons butter
1 medium red apple, cored and thinly sliced
1/4 cup chopped pecans
2 tablespoons packed brown sugar

Sprinkle pork chops with salt and pepper.
In large skillet, melt butter over medium heat until it sizzles.  Add apples; cook and stir for 2 minutes.  Push apples to side and add pork chops to same skillet; cook for 4 minutes.  Turn chops over, and spoon apples over chops.  Sprinkle each one with pecans and brown sugar.  Cover and cook for 4 to 8 minutes until instant read thermometer reads 160 degrees F.

Anne's Review:  4 stars
This was my first time making pork chops, and I thought this was a fun and tasty way to serve this meat.  I enjoyed the apple and pecan flavor, and the melted brown sugar was a nice combination with both the apples and the pork chops.  This dish is extremely easy, uses very few ingredients, and is ready in less than 20 minutes.

7. Strawberry Preserve Cake(? calories)  Yield: ~12 servings 

2&1/2 cups flour    Strawberry Cream Cheese Icing:
1&1/4 teaspoon baking powder      1 pkg (8 oz) cream cheese, softened
3/4 teaspoon salt     1 cup butter, softened
1/2 teaspoon baking soda      1/4 cup Strawberry Preserves
3/4 cup butter, softened  1 teaspoon vanilla extract
1&1/2 cups sugar     4 cups confectioner's sugar
3/4 cup Strawberry Preserves 1 pinch salt
4 large eggs
3/4 teaspoon vanilla extract
1/2 cup buttermilk
Red food coloring
Strawberries, if desired

To make Icing:
In large mixing bowl, beat cream cheese and butter until smooth.  Add strawberry preserves and vanilla, beating well.  Add confectioner's sugar and salt, beating until smooth.

To make Cake:
Preheat oven to 350 degrees.  Lightly coat two 9" round cake pans with non-stick cooking spray.
In large mixing bowl, beat butter and sugar until light and fluffy.  Add preserves, then eggs (one at a time), beating well.  Add vanilla and red food coloring to preference.  Sift dry ingredients and add to batter alternately with the buttermilk, mixing well. 
Divide the batter between two cake pans.  Bake for 25 to 30 minutes or until toothpick comes out clean.  Let cool completely on wire rack.
Spread icing between layers and top and sides of cake.  Garnish with strawberries if desired.

Anne's Review:  3.5 stars
This cake was just "okay" by my dessert standards, although I fed it to my coworkers who had higher praise for it.  I thought the cake was a little dry, but the flavor was okay.  The frosting was exceptionally good!   I arranged strawberries in the shape of a heart on top of the cake to make it a pretty Valentine's Day dessert.
8. Tuna Cheese Melt(300 calories)  Yield: 1 sandwich 

2 tablespoons light sour cream
1/8 teaspoon garlic salt
2 slices light rye bread
1/2 can (3 oz) tuna, drained
1 tablespoon light mayonnaise
1 slice reduced fat cheddar or American cheese
1 tablespoon butter

Combine sour cream and garlic salt; spread on one side of each slice of bread.   In a small bowl, combine tuna and mayo; spread on one slice of bread.  Top with cheese and remaining bread slice.
Melt butter in skillet over medium heat.  Add sandwich.  Cook until both sides are golden brown and cheese is melted.

Anne's Review:  4 stars
Although it was nothing fancy, this was a very easy sandwich to prepare and it was extremely fast--ready to eat in 5 minutes.  The sour cream added a little zip to the tuna melt, making a creamy blend along with the melted cheese.  I don't normally enjoy sour cream, but it was good in this recipe.  I would definitely make this tuna melt again because of its speed and ease.

9. Chicken Salad Panini(375 calories)  Yield: 4 sandwiches 

1/4 cup reduced fat mayonnaise
1&1/2 teaspoons honey
3/4 teaspoon snipped fresh dill
3/4 teaspoon Dijon mustard
dash of salt
dash of pepper
1 cup cubed cooked chicked breast
3/4 cup reduced fat shredded cheddar cheese
1/2 cup chopped peeled apple
1/4 cup chopped pecans, toasted
8 slices white bread

In a small bowl, combine the first six ingredients.  In another bowl, combine the chicken, cheese, apple, and pecans.  Add dressing and toss to coat.
Spread 1/4 of the chicken salad on a slice of bread and top with another slice of bread.  If desired, add another layer of chicken salad and bread to make a double-decker.  Spread butter on each side of sandwich.  Cook on a panini maker or indoor grill until bread is toasted and cheese is melted. 

Anne's Review:  3 stars
This sandwich was an interesting concoction.  It wasn't bad, but it wasn't my favorite chicken sandwich.  The pecans and dill dressing made it a little strange for me I think.  The apples were a unique surprise but didn't really add or substract to the taste.  I made the full recipe and refrigerated the remaining chicken salad because it would be a fast way to make lunch leftovers on my indoor grill.

10. Irish Soda Bread(210 calories)  Yield: 6-8 Servings

2 cups flour
2 tablespoons dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
2 eggs, divided
3/4 cup buttermilk
1/3 cup raisins

In a bowl, combine flour, brown sugar, baking powder, baking soda, and salt.  Cut in butter until crumbly.  Combine 1 egg and buttermilk; stir into flour mixture just until moistened.  Fold in raisins.   Knead on a flour surface for 1 minute.  Shape into a round loaf; place on a greased baking sheet.  Cut a 1/4"-deep cross in top of loaf.  Beat remaining egg; brush over loaf.  Bake at 375 degrees for 30-35 minutes or until golden brown.

Anne's Review:  2.5 stars
I made this bread for St. Patrick's Day, but I really didn't care for it.  Other than the raisins, it had no sweetness at all and tasted a little dry.  It probably wasn't supposed to be sweet, but it just wasn't my cup of tea.  The taste improved somewhat when I spread a pat of butter on my slice. 

11. Corned Beef Cabbage Bake(450 calories)  Yield: 4 servings 

1/8 cup butter, cubed
2 cups chopped cabbage
1/3 cup chopped onion
1/2 teaspoon caraway seeds
6 oz deli corned beef, chopped
1 cup (8 oz) shredded Swiss cheese
1/8 cup Thousand Island salad dressing
1 tube (12 oz) refrigerated buttermilk biscuits

In a large skillet, melt butter; stir in the cabbage, onion, and caraway seeds.  Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside.  Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.  Separate biscuits; place in an ungreased 9" round baking pan and press onto bottom and halfway up sides of pan.  Add cabbage mixture; top with corned beef mixture.  Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through and biscuits are golden brown.  Cut into wedges.

Anne's Review:  4 stars
This recipe was a bit of a St. Patrick's Day experiment because I've never had Corned Beef and Cabbage before, so I was pleasantly surprised with how it tasted.  I was worried that the cabbage might overpower the dish, but it really didn't.  The flavors were all well-balanced.   The way it was served as wedges made me think of it as Corned Beef Pizza.  Overall, this dish was a nice introduction and twist to a classic St. Patrick's Day culinary tradition.

12. Fluffy Key Lime Pie(180 calories)  Yield: 8 servings 

1 package (0.3 oz) sugar-free lime gelatin
1/4 cup boiling water
2 cartons (6 oz each) reduced-fat key lime yogurt
1 carton (8 oz) frozen fat-free whipped topping, thawed
1 reduced-fat graham cracker crust (8")


In a large bowl, dissolve gelatin in boiling water.  Whisk in yogurt.  Fold in whipped topping.  Pour into crust.  Cover and refrigerate for at least 2 hours or until set.

Anne's Review:  4 stars
I chose to make this light version of Key Lime Pie because of its reduced calories and fast, easy preparation.  Despite its low-fat ingredients, it still tasted very good.   It wasn't classic Key Lime Pie, but it was still a nice lime dessert.

13. Fish Tacos(167 calories)    Yield: 8 tacos 

1 package (11-oz) frozen baked, breaded fish sticks (18)
1&1/2 cups packaged shredded cabbage or coleslaw mix
3 tablespoons low-fat mayo or salad dressing
8 corn tortillas
Peach or fruit salsa


Bake fish according to package directions.  Cut each stick in half.  Meanwhile, combine coleslaw and mayo in medium bowl, tossing to coat.  Divide cabbage mixture among tortillas.  Add fish and top with peach salsa.

Anne's Review:  4 stars
It's always nice to find a fast, easy recipe for weeknights when I'm short on time, especially a meatless dish for Friday nights during Lent.  I've heard good things about Fish Tacos, so I found this recipe and thought I'd give it a try.   It was a simple but tasty dish, and the peaches were a nice sweet addition.

14. Mini Puff Pancakes with Fruit     (212 calories)    Yield: 2 servings 

1 egg
2 tablespoons flour
2 tablespoons milk
2 teaspoons cooking oil
dash salt
1 tablespoon orange marmalade or strawberry jam/jelly
1 tablespoon orange juice or water
1 small banana, sliced
1/2 cup blueberries, raspberries, and/or strawberries

Preheat oven to 400 degrees. Coat two 4-5" pie plates or tart pans or two 10-oz custard cups with cooking spray. Set aside.   In medium bowl, combine egg, flour, milk, oil, and salt.  Beat with wire whisk or rotary beater until smooth.  Divide batter between prepared pans.  Bake about 25 minutes or until brown and puffy.  Turn off oven; let stand in oven for 5 minutes.
Meanwhile, in small bowl, combine marmalade and orange juice.  Add bananas and berries; toss gently to coat.
To serve, remove pancakes from oven and immediately transfer to plates.  Spoon fruit mixture into centers of pancakes.

Anne's Review:   4.5 stars
I love breakfast food, and this was an easy and delicious recipe perfect for just one person.  I usually need syrup on my pancakes, but these didn't need any due to the sweet orange marmalade juice which seeped into the pancake.  It was so good, it was almost like having dessert for breakfast!  I thought the serving size of just one pancake was too small, but two satisfied me.

15. Salmon Mousse Cups     (100 calories/cup)    Yield: 2 dozen 

  1 package (3 oz) cream cheese, softened
  1/2 cup butter, softened
  1 cup flour
1 package (8 oz) cream cheese, softened
1 cup fully cooked salmon chunks
2 tablespoons chicken broth
2 tablespoons sour cream
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh dill

In a small bowl, beat the cream cheese and butter until smooth.  Add flour and mix well.  Shape into 24 balls; press onto the bottom and up sides of greased mini muffin cups.  Bake at 350 degrees for 10-15 minutes or until golden brown.  Cool for 5 minutes and remove from pans to wire racks to cool completely.
In a large bowl, beat cream cheese until smooth.  Add the salmon, broth, sour cream, onion, lemon juice, and salt until blended.  Spoon into the shells.  Refrigerate for at least 2 hours.  Sprinkle with dill.

Anne's Review:   3 stars
My relatives seemed to enjoy these little appetizers when I served them at Easter although I didn't personally like them.  But I guess they were tasty for some people because I didn't have a single leftover.   For some reason, this recipe made twice as much filling than I needed for the number of cups it made (24). 

16. Mini Peanut Butter Cup Cheesecakes     (200 calories)    Yield: 6  

  1/3 cup graham cracker crumbs
  1 tablespoon sugar
   5 teaspoons butter, melted
4 oz cream cheese, softened
1/4 cup sugar
2 teaspoons flour
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
6 miniature peanut butter cups

In a small bowl, combine the cracker crumbs, sugar, and butter.  Press onto the bottom of six paper-lined muffin cups.
In a small bowl, beat the cream cheese, sugar, and flour until smooth.  Add egg and vanilla; beat on low speed until just combined.  Place a peanut butter cup in the center of each muffin cup and cover with cream cheese mixture.  Bake at 350 degrees for 15-18 minutes or until center is set.  Cool for 10 minutes before removing from pan.  Refrigerate for at least 2 hours.

Anne's Review:   4 stars
I quadrupled this recipe to make 2 dozen for my famiy's Easter celebration, and I got creative with the recipe, putting different "surprises" in each cheesecake.  I tried peanut butter cups, chocolate caramels, and berries.  They were all delicious!  

17. Chicken Tortilla Bake     (291 calories)    Yield: 8  

2 cans (10.75-oz) condensed cream of chicken soup
1 can (10 oz) diced tomatoes with green chilis, undrained
12 (6-7") corn tortillas, cut into bite-sized strips
3 cups (1 lb) cubed cooked chicken
1 cup (4 oz) shredded taco cheese


Preheat oven to 350 degrees. In medium bowl, combine soup and undrained tomatoes.
Sprinkle 1/3 tortilla strips in bottom of ungreased 9x13" baking dish.  Layer 1/2 chicken over tortillas; spoon half soup mixture over chicken.  Repeat layers and sprinkle with remaining tortilla strips.
Bake, covered, for about 40 minutes or until bubbly around edges.  Uncover and sprinkle with shredded cheese. Bake, uncovered, for 5 more minutes or until cheese melts.

Anne's Review:   4 stars
I made half the recipe in a 8x8" square pan, and it worked out well.  The tomatos with chilis gave it quite a kick. 

18. Tortellini Stir-Fry     (400 calories)    Yield: 4  

1 package (9 oz) refrigerated cheese-filled tortellini
1 tablespoon cooking oil
1 package (16 oz) stir-fry vegetables
3/4 cup peanut stir-fry sauce
1/4 cup chopped dry-roasted cashews


Cook tortellini according to package directions.  Drain and set aside.
In a wok or large skillet, heat oil over medium-high heat.  Add vegetables; cook and stir for 3-5 minutes (or 7-8 minutes if frozen) until crisp-tender.  Add tortellini and stir-fry sauce' toss to coat.  Heat through.  Sprinkle with cashews.

Anne's Review:   3 stars
It was fast and easy to make, and it tasted pretty good, except I didn't care for the peanut sauce.  The sauce had a LOT of kick and was a bit too spicy for my taste. 

19. Chicken Gyros     (350 calories)    Yield: 2  

1/4 cup lemon juice
2 tablespoons olive oil
3/4 teaspoon minced garlic, divided
1/2 teaspoon dried oregano
1/2 teaspoon ground mustard
1/2 pound boneless skinless chicken, cut into 1/2" strips
1/2 cup chopped peeled cucumber
1/3 cup plain yogurt
1/4 teaspoon dill weed
2 whole gyro-style pitas (6")
1/2 small red onion, thinly sliced
lettuce or tomatoes, if desired

In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard, and oregano; add chicken.  Seal bag and turn to coat.  Refrigerate for at least 1 hour.  In a small bowl, combine the cucumber, yogurt, dill, and remaining garlic.  Cover and refrigerate until serviing.
Drain and discard marinade.  In a large nonstick skillet, saute the chicken for 7-8 minutes until juices run clear.  Spoon onto each pita bread.  Top with yogurt mixture and onion; add lettuce and tomatos if desired.  Fold in half.

Anne's Review:    4 stars
This recipe was extremely easy to make and very tasty.  I loved the cucumber-yogurt sauce, and the flavor from the marinated chicken added extra zing.  I refrigerated the extra chicken marinade and cucumber sauce separately for leftovers.
20. Bananas Foster Sundaes     (233 calories)    Yield: 2  

1 teaspoon butter
1 tablespoon brown sugar
1 teaspoon orange juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large banana, sliced
2 teaspoons chopped pecans, toasted
1/8 teaspoon rum extract
1 cup reduced-fat vanilla ice cream


In a large nonstick skillet, melt butter over medium-low heat.  Stir in the brown sugar, orange juice, cinnamon, and nutmeg until blended.  Add banana and pecans.  Cook, stirring gently for 2-3 minutes or until banana is glazed and slightly softened.  Remove from heat; stir in extract.  Serve over ice cream.

Anne's Review:    4.5 stars

21. Grilled Pineapple Chicken Sandwich     (475 calories)    Yield: 1  

1 boneless skinless chicken breast half (5 oz)
1/2 tablespoon olive oil
1 tablespoon barbecue sauce
1 bacon strip, halved
1 pineapple slice
1 kaiser roll, split
1 slice provolone cheese (reduced-fat)
lettuce, optional


Flatten chicken to 3/8" thickness; brush both sides with oil.  Grill, uncovered, over medium heat for 4 minutes.  Turn; brush with barbecue sauce.  Grill 3-4 minutes longer or until juices run clear.
In small skillet, cook bacon over medium heat until crisp.  Remove to paper towel.  Meanwhile, place the pineapple and roll cut-side down on grill; cook for 3-4 minutes or until browned, turning once. 
If desired, place lettuce on roll bottom; top with chicken, cheese, bacon, and pineapple. Replace roll top.

Anne's Review:    4 stars
This was a very simple summer recipe which tasted great and was very filling.  I made it on my George Foreman indoor grill, but I bet it would have been even better on an outdoor grill.

22. Tuna Pasta Salad     (300 calories)    Yield: 4 servings 

1 package (7 oz) small shell pasta, cooked and drained
1 can (6 oz) tuna, drained and flaked
1 large carrot, shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons prepared mustard
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper


In a large salad bowl, combine pasta, tuna, carrot, and onion.  Combine remaining ingredients in small bowl; whisk until smooth.  Pour over pasta mixture and toss to coat.  Cover and refrigerate for 1 to 2 hours.

Anne's Review:    4 stars
Just a good cool summer recipe.  I added a little more tuna to it to make it more filling.  I think there are more than 4 servings in this dish.

23. Raspberry Cream Muffins     (250 calories)    Yield: 12-18 muffins 

1 cup fresh raspberries
1 cup sugar, divided
1/4 cup butter, softened
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2&1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half cream
1 cup finely chopped white chips
2 tablespoons brown sugar

In a small bowl, toss raspberries with 1/4 cup sugar; set aside.  In a large bowl, cream butter and 1/2 cup sugar until light and fluffy.  Beat in egg and extracts.  Combine the flour, baking powder, and salt; add to creamed mixture alternately with cream, until just moistened.  Stir in chips and raspberries.
Fill greased or paper-lined muffin cups 3/4 full.  Combine brown sugar and remaining sugar; sprinkle over batter.  Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan.  Serve warm.

Anne's Review:    5 stars
These muffins are very delicious although somewhat high in calories.  The white chips and raspberries keep the muffins moist and sweet.  The recipe made exactly 18 small muffins.

24. Blueberry Cream Braided Loaf     (? calories)    Yield: 8-16 slices 

6 oz cream cheese, softened
1 large egg, separated
1&1/4 cups confectioners' sugar, divided
1 can (11 oz) refrigerated breadstick dough
3/4 cup blueberries
2 teaspoons water
2 tablespoons orange juice


Beat cream cheese in mixing bowl until creamy.  Add egg yolk and 1/4 cup confectioners' sugar.  Beat until mixed; set aside.
Unroll breadstick dough and separate into two rectangles, placing lengthwise on greased baking sheet so that they join into one long rectangle with breadstick strips facing horizontally along short side of baking sheet.  Spoon cream cheese mixture onto center third of dough.  Sprinkle blueberries over cream cheese. 
Separate dough at perforations up to cream cheese, slightly stretching dough strips.  Beginning at top edge, braid strips to cover filling.  Tuck last two strips under loaf.
In small bowl, beat egg white and water with a fork.  Brush over loaf.  Bake at 375 degrees for 20 minutes until golden brown.  Cool for at least 45 minutes.
To make glaze, whisk together 1 cup confectioners' sugar and orange juice until smooth.  Drizzle over braided loaf.

Anne's Review:    4 stars
This made a nice Fourth of July Dessert.  It tasted like a danish or kringle.  I accidentally made too much cream filling because I used 8 oz of cream cheese instead of 6oz so the braided seams came apart a bit in the oven, but it didn't affect the taste.  It was delicious.  I'd say a yield of 8 servings is about right.

25. Anne's Cucumber Salsa   (~15 calories/ 1/4 cup)   Yield: ~4 cups 

2 medium cucumbers, peeled, seeded, and chopped
1 or 2 medium tomatos, chopped
1 medium mango, chopped
1 cup frozen corn, thawed
1 small red onion, chopped
1 green pepper, chopped
1 jalepeno pepper, chopped
2 garlic cloves, minced
1 tablespoon white wine vinegar
1 tablespoon lime juice
1 tablespoon minced fresh cilantro
1/2 teaspoon salt

In a large bowl, combine all the ingredients.  Cover and refrigerate for 1 hour before serving.  Serve with chips.

Anne's Review:    4.5 stars
How can you go wrong with a mix of fresh vegetables from the garden?!  Jeremy and I combined a couple different recipes and improvised to make this chunky salsa based on vegetables he had growing in his garden.  He especially had an abundance of cucumbers, so we thought this would be a creative way to use them.  It was a very tasty, refreshing, and healthy addition to our picnic!  Jeremy didn't care for the mango pieces, but I liked the extra flavor they provided.  In addition to the classic chips and salsa, I think this salsa could also be served over chicken or fish to add excitement to those proteins. I'm giving this recipe an extra 0.5 stars because I actually enjoyed "eating my vegetables!"
26. Parmesan Herb Chicken       (355 calories)      Yield: 2 servings 

3 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon parsley flakes
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 chicken breast halves (8 oz each)
1 tablespoon buter, melted

In a shallow dish, combine combine the first seven ingredients.  Brush chicken with butter, then coat with crumb mixture.  Place in a baking pan coated with nonstick spray.  Bake, uncovered, at 350 degrees for 45-50 minutes or until a meat thermometer reads 170 degrees.

Anne's Review:    4.5 stars
I've been wanting to try a Parmesan-crusted chicken recipe, and this was a simple and tasty version.  I would definitely make it again.  The recipe made a lot more crumbs than I actually needed, so it would easily coat a couple more chicken breasts.
27. Garlic Mashed Red Potatoes   (190 calories/cup)   Yield: 6 servings 

8 medium red potatoes, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Place potatoes and garlic in large saucepan; cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender.  Drain well.  Add the butter, milk, and salt; mash.  Stir in the Parmesan cheese.

Anne's Review:    3 stars
A simple side dish.  I forgot I had cut the recipe in half and accidentally added too much milk, so it was a little runny.  I'm sure it tastes great when made properly.

28. Raspberry Pancakes   (70 calories/pancake)   Yield: 8 pancakes 

1 cup Bisquick Heart Smart Mix
2/3 cup fat-free milk
2 Tablespoons fat-free egg product
3/4 cup blueberries or raspberries


Stir ingredients except fruit until blended.  Gently stir in fruit.  Pour by about 1/4 cupfuls onto hot greased griddle.  Cook until bubbles break on surface.  Turn and cook until golden.

Anne's Review:    4.5 stars
I love raspberries, so I bought some when they were on sale.  I found this lower-calorie pancake recipe in which I could incorporate the raspberries and I was pleasantly surprised.  Very yummy.  I hardly needed any syrup because they were already fairly sweet.  The recipe actually made 10 good-sized pancakes for a nice 2-person breakfast.

29. Chocolate Chip Banana Muffins   (100 calories)   Yield: 18 muffins 

1&1/4 cup whole-wheat flour
1/4 cup unpacked brown sugar
1/4 cup Splenda
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup fat-free vanilla yogurt
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe
1 cup uncooked old fashioned oats
1/4 cup chocolate chips
1/4 cup unsweetened baking cocoa

In a large bowl, stir together dry ingredients.  Add yogurt and eggs; mix thoroughly.  In a smaller bowl, mash bananas.  Add bananas, oatmeal, cocoa, and chocolate chips to batter.  Scoop about 1/8 cup batter into each muffin tin and bake at 350 degrees for 10-12 minutes or until top is firm to touch. 

Anne's Review:    4 stars
This is actually a Weight Watchers recipe (2 points).  It was surprising that it was a lower calorie muffin because they were very delicious!  They were quite moist and the banana and chocolate flavors really came through.  The recipe made 22 small muffins for me, so I brought half the batch to work.  My coworkers loved them!
30. Italian Pizza Bake   (200 calories)   Yield: 2 servings 

1/3 cup Bisquick Heart Smart mix
1 egg white
1 tablespoon water
1/8 teaspoon garlic powder
1/4 cup diced green or yellow bell pepper
1/4 cup chopped onion
1/2 cup cut-up cooked chicken breast
1/2 cup canned diced tomatoes with Italian herbs, drained
1/4 teaspoon Italian seasoning
1/4 cup shredded reduced-fat mozzarella cheese

Stir Bisquick mix, egg white, water, and garlic powder; spread in greased 8"x4" loaf pan. 
Cook pepper and onion in nonstick skillet over medium-high heat, stirring frequently, until onion is tender.  Stir in chicken, tomatoes, and seasoning; heat until hot.  Spoon over batter in pan.  Sprinkle with cheese.
Bake at 400 degrees for 20-23 minutes or until golden brown.  Loosen from sides of pan.

Anne's Review:    4 stars
I decided to try another "heart smart" recipe for two on the back of the Bisquick box.  I liked it, and it was a good way for me to incorporate some veggies.  I thought the serving size was adequate.  I wrapped up the other half for leftovers tomorrow.
31. Slow Cooker Orange Chicken   (? calories)   Yield: 6-8 servings 

1&1/2 lbs boneless chicken, cut in 2-in cubes
1/2 cup flour or baking mix
olive oil, for browning the chicken
1/2 teaspoon salt
6 oz (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
Sesame seeds (optional)

Dredge the chicken pieces with the flour and shake off the excess.  Heat olive oil in a large skillet and lightly brown the chicken on all sides just so that the flour sticks. No need to fully cook it.  Plop the chicken pieces into a 3 or 4-quart slow cooker.
In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup.  Add a touch more sugar if a sweeter taste is desired.  Pour sauce mixture over chicken and toss to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4 hours.  Serve over rice.

Anne's Review:    4.5 stars
I found this recipe on a website where somebody was making a slow cooker recipe every day for a year.  This one looked especially good so I tried it out.  It was delicious.  The coating didn't really stick, but it didn't matter.  Yum.
32. Strawberry-Bacon Spinach Salad   (? calories)   Yield: 6-8 servings 

1 package (6 oz) fresh baby spinach
1 pint strawberries, sliced
8 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/4 cup chopped walnuts

1/4 cup sugar
2 tablespoons poppy seeds
1 tablespoon sesame seeds
1&1/2 teaspoons minced onion
1/4 teaspoon Worchestershire sauce
1/4 teaspoon paprika
1/2 cup oil
1/4 cup Balsamic vinegar

In salad bowl, combine the spinach, strawberries, bacon, onion, and walnuts.  In a small bowl or pitcher, combine the remaining ingredients to make dressing.  Toss with salad.

Anne's Review:    4 stars
I made this salad for Thanksgiving dinner with the extended family, so I doubled/tripled the recipe (Although there was no need to increase the dressing; there was plenty for the double salad).  I cut down the amount of bacon by a lot to make it a little healthier and I completely omitted the nuts knowing some people had a nut allergy.  I also cut the onions in half because it just seemed like too many onions to me.  It was a good salad, and the poppyseed dressing worked well with the sweet strawberries.
33. Butternut Squash Mac & Cheese Casserole   (? calories)   Yield: ~12 servings 

1 medium butternut squash
2 packages (10 oz) Velveeta Whole Grain Rotini & Cheese
1/2 cup light mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon sugar
1 teaspoon brown sugar
salt and pepper to taste
1/2 cup bread crumbs or cracker crumbs
1/4 cup grated Parmesan cheese
1&1/2 tablespoons butter, melted
Cinnamon, nutmeg, extra brown sugar (optional)

Cook pasta according to package directions until it is barely cooked, then drain.
Peel, seed, and cube squash.  Place in saucepan and cover with water; bring to boil.  Reduce heat; cover and simmer for 20-25 minutes or until very tender.  Drain well and place in a 2 or 3-qt casserole dish.
In a small bowl, combine the mayonnaise, onion, sugars, egg, salt and pepper; add to the squash and toss.  Add the pasta to the dish, squeeze the cheese in, and mix well.
Combine the the bread crumbs, cheese, and butter.  If desired, add a little cinnamon, nutmeg, or brown sugar.  Sprinkle over top of pasta and squash.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through and top is golden brown.

Anne's Review:    5 stars
I thought Butternut Squash Mac & Cheese would be a really fun and interesting Thanksgiving side dish, so I found various squash recipes and combined and modified them into my own easy creation.  It really turned out surprisingly well.  I LOVE mac and cheese, so this was a nice comfort food to have at Thanksgiving.  It was completely gone on the first pass around the table.  I'll bet nobody could tell I used whole grain pasta.  The squash was barely noticeable in the dish, but I think it gave the mac & cheese a little fuller flavor, and the breadcrumb topping made the overall texture more interesting as well.  Yummy way to eat my veggies.  Two thumbs up.
34. Swiss Cake Roll Pie   (? calories)   Yield: 12 servings 

1 package (13 oz) Swiss Cake Rolls
2 & 3/4 cup cold milk
2 packages (3.9 oz each) instant chocolate fudge pudding mix
2 cups whipping topping


Cut each cake roll into eight slices; set aside chocolate coating for garnish.  Line a 9-inch springform pam with cake slices, completely covering the bottom and sides.
In a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Pour over cake and spread whipped topping.  Sprinkle garnish over top.
Cover and refrigerate for at least 2 hours before serving.

Anne's Review:    5 stars
Very yummy dessert.  Easy to make, and has visual wow factor, but high in calories.
35. Turkey Pesto Pot Pie   (275 calories)   Yield: 6 servings 

1 jar (12 oz) reduced-fat turkey gravy
1/3 cup basil or dried tomato pesto
3 cups cubed cooked turkey (or chicken)
1 package (16 oz)  frozen peas and carrots
1 package (11 oz) refrigerated breadsticks
Grated Parmesan cheese (optional)
Dried basil (optional)


Preheat oven to 375 degrees.  In a large saucepan, combine turkey gravy and pesto.  Stir in the turkey and vegetables.  Bring to a boil, stirring frequently.  Divide turkey mixture evenly among six 8-oz casserole dishes.
Unroll and separate breadsticks.  Arrange one breadstick on top of each casserole, curling into a spiral to fit.  If desired, sprinkle with Parmesan and basil.

Anne's Review:    4 stars
I made this recipe with chicken instead of turkey because that's what I had on hand.  Since I'm only one person, I cut this recipe in half and then refrigerated the remaining 2/3 mixture for leftovers.  It was very yummy and extremely fast and easy to make.  The basil pesto gave it some great flavor.   It was a yummy winter lunch during a blizzard, and warmed me up nicely.
36. Pepperoni Lasagna Roll-ups   ( 350 calories)   Yield: 3 servings 

3 lasagna noodles
3/4 cup part-skim Ricotta cheese
1/2 teaspoon minced chives
1/2 teaspoon dried oregano
1/2 teaspoon basil
24 slices pepperoni
3 slices Reduced-fat Swiss cheese, cut in 1/3s
1 cup meatless spaghetti sauce
1/4 cup shredded Parmesan cheese

Cook noodles and drain.   Combine Ricotta cheese, chives, oregano, and basil; spread over each noodle to within 1/2" of edges.  Top with pepperoni and Swiss cheese.  Carefully roll up.  Place seam side down in greased shallow baking dish.  Top with spaghetti sauce.  Cover and bake at 350 degrees for 20-25 minutes or until bubbly.  Uncover; sprinkle with Parmesan cheese and bake another 5 minutes until cheese is melted.

Anne's Review:    4.5 stars
I thought this looked like a neat recipe, so I gave it a try.  It was really, REALLY good!  I'm not a big fan of Ricotta cheese, but I actually liked it in this recipe.  I was unsure about the use of Swiss cheese, but it worked nicely with the other ingredients.  I would definitely keep it in the oven the full time, probably an extra 5 minutes longer.  The only problem was that I wanted another one.  The serving size is somewhat small, but okay if paired with a nice green salad.
37. Bacon & Sun-Dried Tomato Alfredo Pasta   ( 295 calories)   Yield: 5 servings 

8 pz uncooked multi-grain penne pasta
10 oz light Alfredo sauce
1/2 cup sun-dried tomatos w/o oil, cut into strips
10 slices precooked bacon
1/4 cup chopped basil
1/4 teaspoon ground black pepper


Cook pasta and drain.  Combine Alfredo sauce and sun-dried tomatos in saucepan.  Cook over low heat, stirring occasionally, for 6-8 minutes or until heated and tomatos are juicy and plump. 
Microwave bacon, crumble, and set aside.  Combine pasta and sauce.  Top with bacon, basil, and pepper.

Anne's Review:    4 stars
I wanted to try this lower-calorie pasta recipe, and it turned out quite good.  I made a side salad and added grilled chicken to make it a fuller meal. 
38. Lemon Garlic Chicken   ( 250 calories)   Yield: 4 servings 

4 boneless, skinless chicken breast halves
1/2 cup sour cream
2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon seasoned salt
1/4 teaspoon garlic salt

1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/2 teaspoon oregano
1/8 teaspoon pepper
1 to 2 garlic cloves, minced
2 tablespoons butter, melted
2 tablespoons lemon juice

Place the chicken in resealable plastic bags.  In a bowl, combine the sour cream, lemon juice, Worcestershire sauce, and seasonings.  Pour over chicken; seal bags and toss to coat.  Refrigerate overnight.
In another resealable plastic bag, combine the bread crumbs, cheese, parsley, oregano, and pepper.  Dip each marinated chicken breast into the crumb mixtire until well coated. 
Place chicken in a greased 13x9" baking dish.  Combine the butter, garlic, and lemon juice; drizzle over chicken.  Sprinkle with paprika.  Bake, uncovered, at 350 degrees for 30-40 minutes or until a meat thermometer reads 170 degrees.

Anne's Review:    4 stars
I combined a couple different recipes to make this delicious main course.  The lemon wasn't as strong as I would have liked, but the garlic came through.  The overnight marinade really kept the chicken moist during baking.
39. White Chocolate Raspberry Crème Brûlée  ( ? calories)   Yield: 2 servings 

2 egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup white chocolate, melted
1/2 cup fresh raspberries
1/4 cup white sugar


Preheat oven to 325 degrees.  In a mixing bowl, whisk together the eggs and sugar until smooth.  
In a medium saucepan, combine the cream and vanilla.  Bring to a boil.  Temper the two mixtures together by adding a small amount of the hot cream mix to the whipped eggs and then add back to the hot cream mix until fully incorporated.  Add white chocolate to the mixture and stir.
Place 3-5 raspberries in each ramekin and pour mixture evenly into each dish.  Cover tightly and bake at 325 degrees for 20-30 minutes.  Allow to cool completely.  Place an ounce of sugar (2 tablespoons) on each crème brûlée.  With a blowtorch, caramelize the sugar to an even golden brown color.  Garnish with raspberries and a sprig of mint.

Anne's Review:    2 stars
I've never had crème brûlée, so I really wanted to give it a try.  And it was fun watching Jeremy use the blowtorch.  Unfortunately, this recipe really didn't work.  It never really formed a custard.  Perhaps we were too impatient and didn't let it cool and gel.  It was still warm when we decided to caramelize the topping.  We probably should have put it in the refrigerator a few hours first.  Perhaps we took too many liberties with the other ingredients, adding a few too many raspberries and white chocolate chips.  It actually tasted okay, but the consistency was odd and watery. 
40. Baked Apple Cinnamon French Toast  ( ? calories)   Yield: 8-10 servings 

20 slices French bread (or Cinnamon Raisin Bread)
1 can (21 oz) apple pie filling
8 eggs
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup packed brown sugar
1/2 cup butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup


Arrange 8-10 slices of bread in a greased 13x9" baking dish.  Spread with pie filling; top with remaining bread.  In a large bowl, combine eggs, milk, vanilla, cinnamon, and nutmeg.  Pour over bread.  Cover and refrigerate overnight.
Remove from fridge 30 minutes before baking.  Meanwhile, place brown sugar in a small bowl.  Cut in butter until mixture resembles coarse crumbs.  Stir in corn syrup and pecans.  Sprinkle over French toast.
Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife comes out clean.

Anne's Review:    5 stars
I made this recipe using Cinnamon Raisin Bread for a Christmas brunch with my family, and it was fabulous.  It was so good, it could have been a dessert!   It was as good (or better) than any breakfast item at a restaurant (and I love breakfast foods!).
41. Banana Cream Cheesecake  (436 calories)   Yield: 10 servings 

1 & 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 carton (8 oz) frozen whipped topping, thawed
3 to 4 medium firm bananas, sliced
1 & 3/4 cups cold milk
1 package (3.4 oz) instant banana cream pudding mix


In a small bowl, combine cracker crumbs and sugar; stir in butter.  Set aside 1/4 cup for topping.  Press remaining crumb mixture onto the bottom and up sides of a greased 9" springform pan or 9" square baking pan.  Bake at 350 degrees for 5 to 7 minutes.  Cool on wire rack.
In a large bowl, breat cream cheese and sugar until smooth.  Fold in 2 cups whipping topping.  Arrange half of the banana slices in crust; top with half of the cream cheese mixture.  Repeat layers.
In a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in remaining whipped topping.  Pour over cream cheese layer.  Sprinkle with reserved crumb mixture.  Refrigerate for 1 or 2 hours or until set.

Anne's Review:    5 stars
This recipe was restaurant quality, in my opinion.  Easy to make, and delicious too!   I substituted light whipping topping and used low-fat milk to bring the calories down a little.  Yummy.