Roasated Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus
cooking spray
salt and pepper
2 T butter
1 T soy sauce
2 t balsamic vinegar

Preheat oven to 400 degrees. Snap ends off of washed asparagus and place on baking sheet. Coat with cooking spray and season with salt and pepper. Bake for 10-12 minutes or until tender. Melt the butter in the microwave. Stir in soy sauce and balsamic vinegar. Pour over roasted asparagus and serve.

Twice Baked Sweet Potatoes

2 medium sweet potatoes (8-10 ounce each)
3 ounces Canadian bacon, diced
2 tablespoons reduced-fat sour cream
3 tablesspoons chopped fresh chives
2 tablespoons shredded reduced-fat sharp cheddar cheese

Pierce potatoes with a fork, and arrange on paper towels.

Microwave on high 12 minutes; turn potatoes over after 6 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 T sour cream, and 2 t chives in a bowl. Spoon mixture into shells.

Sprinkle 2 T cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 t chives.

Serving Size: 1 potato
Calories 341
Fat 6 g (sat 3g, mono 2g, poly 1g)
Protein 15 g
Carb 57 g
Fiber 7 g
Cholesterol 30 mg
Iron 2 mg
Sodium 681 mg
Calcium 109 mg

Classic Risotto

1 tablespoon margarine

2 tablespoons olive oil

1 small onion, chopped

1 tablespoon chopped fresh parsley

1 cup uncooked Arborio or regular long-grain rice

3 ½ cups chicken broth (3 ½ tsp. chicken bouillon PLUS 3 ½ cups water), divided (up to ½ cup additional broth may be needed at end of recipe)

½ cup grated or shredded Parmesan cheese

¼ teaspoon coarsely ground pepper

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.

2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes, stirring constantly, until broth is absorbed.

3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.

4. When rice is just tender and mixture is creamy, stir in cheese and pepper.

Rice Pilaf

2 tablespoons butter or margarine

½ cup chopped onion

2 cups long-grain rice

½ teaspoon dried rosemary leaves

½ teaspoon dried rubbed sage leaves

½ teaspoon dried thyme leaves

4 cups chicken broth

1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, or until tender.

2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth.

3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20 minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let stand covered 5 minutes. Fluff with fork before serving.