August 2013

2 cups sliced fresh mushrooms
1 1/4 cups finely chopped onions
1 1/2 tablespoons lemon pepper
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
12 ounces plain nonfat yogurt
1/4 cup grated Parmesan cheese
3/4 pound orange roughy fillets
2 tablespoons Italian seasoned bread crumbs
paprika to taste
3 sprigs fresh parsley, for garnish

2 (6 ounce) cans tuna, drained
1 cup chopped dates
1 1/2 cups chopped celery
1 large apple – peeled, cored and diced
1/2 cup lemon yogurt
1 tablespoon minced onion
2 teaspoons lemon juice
1 teaspoon ground curry powder

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 (16 ounce) can whole berry cranberry sauce, drained
TOPPING:
1 cup chopped pecans
1/3 cup packed brown sugar
1/4 cup sugar
1 teaspoon ground cinnamon

1 banana
16 whole almonds
1/4 cup rolled oats
1 tablespoon flaxseed meal
1 cup frozen blueberries
1 cup raspberry yogurt
1/4 cup Concord grape juice
1 cup 1% buttermilk

8 ounces dry fusilli/spiral pasta
1 cup mayonnaise
1 cup plain yogurt
1/4 cup chopped green onions
1 teaspoon salt
1/8 teaspoon ground white pepper
3 cups cooked turkey, cubed
1 cup chopped celery

3 cups cubed, cooked chicken meat
1 1/2 cups chopped celery
1/4 cup chopped fresh chives
1/2 cup plain low-fat yogurt
1/4 cup reduced fat sour cream
1 1/2 teaspoons dried tarragon
2 tablespoons blanched slivered almonds
salt and pepper to taste

1/2 cup fat-free plain yogurt
1/2 cup reduced-fat sour cream
3 tablespoons orange juice
2 tablespoons minced fresh basil
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon lime juice
7 1/2 cups assorted fresh fruit

2 pounds red potatoes, diced
6 hard-cooked eggs, chopped
1 cup nonfat plain yogurt
3 tablespoons fat-free mayonnaise
1/4 cup chopped green onions
1 teaspoon prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon garlic powder

1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white sugar
1 egg
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries

1 cup whole wheat flour
1 cup wheat germ
2 3/4 cups wheat bran
2/3 cup oat bran
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground ginger
1 tablespoon barley malt flour
3 tablespoons vegetable oil
2/3 cup honey
1 1/4 cups reduced-fat milk
1 cup low-fat plain yogurt
2 eggs, beaten
1 cup raisins