Recipes

Dill Pickles

Makes: 6 pint jars (about 12 cups)

INGREDIENTS

• 3 1/2 pounds pickling cucumbers, or other small cucumbers, cut into quarters or eighths (about 12 cups)
• 1 tablespoon pickling spice
• 12-24 sprigs fresh dill
• 3-6 whole large cloves garlic, sliced
• 3 cups distilled white vinegar, or cider vinegar
• 3 cups water
• 2 tablespoons plus 2 teaspoons sea salt
• 2 tablespoons sugar

INSTRUCTIONS

1. Divide cucumber spears among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice to each jar. Divide the dill sprigs and garlic slices among the jars.

2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.

3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)

4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

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Quick Breakfast Taco

A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.

Prep: 5 minutes | Cook: 2 minutes | Total Time: 7 minutes

INGREDIENTS

2 corn tortillas1 tablespoon salsa
2 tablespoons shredded reduced-fat Cheddar
1/2 cup liquid egg substitute

INSTRUCTIONS

1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

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Skinny Guacamole

This delicious guacamole recipe replaces half the amount of high-calorie avocado in a traditional guacamole recipe with a stealth, low-calorie vegetable - zucchini - to cut 100 calories and 6 grams of fat so we can eat more guacamole with fewer calories. We use the microwave to cook the zucchini until it's very tender, but you can steam it on the stovetop if you prefer.

Prep: 20 minutes | Cook: 0 minutes | Total Time: 20 minutes

INGREDIENTS

1 large zucchini

1 large ripe avocado

1/4 cup coarsely chopped fresh cilantro

1/4 cup finely chopped onion

2 cloves garlic

2 tablespoons lime juice

1/2 teaspoon hot sauce

1/4 teaspoon salt

INSTRUCTIONS

Place zucchini in a microwave-safe dish, cover with a damp paper towel and microwave on High until tender, 4 to 5 minutes. Drain in a sieve, pressing lightly on the zucchini to extract any liquid.

Transfer the zucchini to a large bowl; add avocado, cilantro, onion, garlic, lime juice, hot sauce and salt and coarsely mash until combined.