RECIPE # 4089 - HEALTHY COOKING SHOW WITH ANN COX - Thursday, December 27, 2007

RECIPE # 4089 - HEALTHY COOKING SHOW WITH ANN COX - Thursday, December 27, 2007

CREATED Dec 21, 2007



1 lb lean ground beef or ground chuck

1 onion, chopped

2 (10-oz) cans diced tomatoes and green chilies

2 c water

1 (16-oz) can kidney beans

1 (15-oz) can pinto beans

1 (15-oz) can black beans

1 (15-oz) can fiesta corn

1 (1 oz) pkg ranch dressing mix

1 (1.25-oz) pkg reduced-sodium taco seasoning mix

Saute beef and onion in a large, heavy saucepan, stirring constantly to keep from sticking; rinse and drain to remove any grease.  Stir in tomatoes and green chilies, water, beans, corn and seasoning mixes.  Stir and bring to a boil; reduce heat.  Simmer for 30-45 minutes, stirring occasionally.  **Top, if desired, with reduced-fat Cheddar or Monterey Jack cheese and reduced fat sour cream.  Yield:  10-12 servings.


1 (12-oz) pkg fettucini

1 (6-10-oz) pkg fresh spinach

1 t olive oil

2 cloves garlic, minced

1 (14-oz) can fat-free chicken broth

1 (8-oz) pkg Neufchatel cream cheese

1/8 t nutmeg

½ c shredded Parmesan cheese

Bring water to a boil in a large pot and cook fettuccini according to package directions.  During last couple of minutes of cooking time, add spinach and stir.  Drain fettuccini and spinach and reserve.  In same large pot, sauté garlic in olive oil.  Add chicken broth, cream cheese and nutmeg.  Stir continually until cheese melts.  Add fettuccini and spinach and toss to coat.  Top with Parmesan cheese and serve.  **May add pieces of cooked chicken for more of a main dish.  Yield:  4-6 servings.


4 medium tomatoes, sliced in half, pulp removed and chopped

1 (4-oz) pkg crumbled feta cheese

¼ c dry bread crumbs

½ t basil

½ t oregano

2 T chopped green onions

2 T chopped parsley

1 T olive oil

Spray a baking dish with vegetable spray and place tomato halves in the bottom.  Combine in a bowl the chopped tomato, cheese, bread crumbs, basil, oregano, onions, parsley and olive oil.  Place in 350 F oven and bake for 15-20 minutes.  **May omit basil and oregano if using feta with Mediterranean seasonings.  Yield:  8 servings.


1 8-10-inch angel food cake, torn into pieces

1 (8-oz) pkg Neufchatel cheese, softened

2 (1.4-oz) pkgs chocolate, sugar-free instant pudding and pie filling

4 c cold, low-fat chocolate milk

1-2 quarts fresh strawberries, sliced

In a glass bow, sprinkle half of angel food cake pieces.  In another bow, beat cheese until smooth.  Gradually add chocolate milk and beat.  Pour in 2 packages of pudding mix and continue beating together.  Let pudding thicken slightly.  Spread half of filling on spread remaining fillikng.  Arrange sliced strawberries on top and chill.  **May use 2 3-oz packages of lady fingers or pound cake pieces if desired.  Yield:  8-10 servings.