Stuffed Red Pepper Rolls

Makes 16 Rolls Ingredients 8 to 10 large red bell peppers 3 tablespoons extra virgin olive oil, divided 1/2 cup finely chopped onion 1 small celery rib, finely chopped 1 medium tomato, seeded and finely chopped 2 cups freshly cooked brown basmati rice 1 (6-ounce) can water-packed light tuna, drained...

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Mustard Garden Pickles

Makes 4 Pints Ingredients 2 tablespoons salt 1 pound small Kirby cucumbers cut into 1/4 inch slices (3-4 inches each) 3/4 pound small white onions, peeled 1/2 pound green peppers, cored and seeded (about 2 medium size) 1/2 medium size head cauliflower cut into florets (about 1 pound) 3 cups...

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Breakfast Trifle

Makes 10 Servings Ingredients 1/2 cup SPLENDA® No Calorie Sweetener, Granulated 4 cups plain nonfat yogurt 2 teaspoons vanilla extract 9 slices Italian style or other white bread, crusts removed 12 ounces frozen unsweetened raspberries, thawed 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated 1 (15 ounce) can cling peaches, no...

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Crunchy Potato Salad

Makes 6 Servings Ingredients 1/4 teaspoon each: salt and freshly ground pepper 1/2 teaspoon dry mustard 3/4 teaspoon celery seed 2 packets Sweet'N Low 1 tablespoon Butter Buds Sprinkles 3 tablespoons red wine vinegar 2 cups reduced-calorie mayonnaise 1/2 cup nonfat sour cream 2 large hard-cooked egg whites, chopped 1/2...

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Creamy Cucumber Antipasta

Makes 8 Servings Ingredients 3 medium-size cucumbers, peeled and sliced thin Dash freshly ground pepper 1/2 teaspoon dry mustard 1/2 teaspoon salt 2 packets Sweet 'N Low zero calorie sweetener 1 teaspoon celery seed 2 teaspoons dill weed 2 tablespoons chopped fresh chives 2 tablespoons distilled white vinegar 1 container...

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Rosemary Sweet Potatoes

Makes 10 to 12 servings Ingredients 3 large sweet potatoes 2 tablespoons extra-virgin olive oil 2 teaspoons coarse sea salt 1 tablespoon finely chopped fresh rosemary leaves Directions Peel the potatoes. Cut into 1" slices. Place in a single layer on a baking sheet. Sprinkle over the olive oil, salt...

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