Low-Sugar Recipe?

Question

I'm a vegetarian teen looking for something easy and healthy to make for my family tonight. I've never cooked before, so I just want this to be a pleasant surprise for them. I would like something that's low in sugar and calories, please. Any ideas? Maybe soup?

Answer 1

Go to the splenda website.

Answer 2

Awww, that's sweet of you to cook for your family! Here's a couple ideas that might work well for you :)

Garden Pie

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Ingredients:
2 cups thinly sliced peeled zucchini
1&1/2 cups seeded and diced fresh tomatoes
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1/4 tsp freshly ground pepper
1&1/2 cups fat-free milk
3/4 cup biscuit mix (Bisquick-type)
3 large eggs

Instructions:
Preheat the oven to 400 degrees. Prepare a 9-inch glass or ceramic pie plate with nonstick pan spray.

Layer the zucchini, tomatoes, and onion in the pie plate. Sprinkle the Parmesan cheese and pepper evenly over the vegetables.

Combine the milk, biscuit mix, and eggs. Beat until smooth, about 1 minute; pour over the vegetables.

Bake about 30 minutes. Let set 5 minutes before cutting into 6 equal wedges.

Fettucinne Florentine

Ingredients:
3/4 lb. fresh fettuccine
1 tsp. unsalted butter
1 tsp. olive oil
1 clove garlic, minced
1 lb. fresh spinach, shredded
1 cup evaporated skim milk
1/4 cup grated Parmesan cheese, more if desired

Instructions:
Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through. Drain well. Melt butter and oil in a heavy nonstick pan over medium high heat. Sauté garlic 2-3 minutes, until soft. Stir in spinach and cook 1 minute, stirring. Add pasta and milk to spinach mixture. Season with salt and pepper to taste. Raise heat to medium high and cook 3 minutes, until sauce thickens slightly. Stir in cheese and toss gently.

Butternut Squash Soup

2 Tbsp. butter or margarine
1 medium onion, chopped
1/8 tsp. ground nutmeg
6 cups chopped peeled butternut squash
2 medium Granny Smith apples, peeled, chopped
3 cans (14-1/2 oz. each) vegetable broth
1/2 cup PHILADELPHIA Honey Nut Flavor Cream Cheese Spread

MELT butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 50 min. or until squash and apples are tender, stirring occasionally.
COOL soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
LADLE soup into eight serving bowls just before serving. Add 1 Tbsp. of the cream cheese spread to each bowl; stir gently to swirl.

Cheesy Chili Soup

1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed, drained
1 can (14-1/2 oz.) chicken broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 tsp. chili powder
1 cup KRAFT Mexican Style Shredded Cheese, divided

BRING all ingredients except cheese to boil in medium saucepan.
REDUCE heat to low; simmer 25 min. or until vegetables are tender. Stir in 1/3 of the cheese.
LADLE into bowls. Sprinkle with remaining cheese.

No Cream Creamy Broccoli Soup

1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 2 stalks)
3/4 cup chopped onions (about 1 medium)
3 Tbsp. oil
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/2 tsp. pepper
4-1/2 cups broccoli florets (about 2 small bunches)
1/2 cup MINUTE Premium White Rice, uncooked
2 cups milk
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add broth and pepper; stir. Bring to boil.
STIR in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.
ADD soup, in batches, to blender or food processor; cover. Blend until pureed. Return soup puree to saucepan. Add milk and cheese; cook until heated through, stirring occasionally.

Angel Hair Soup

1 can (28 oz.) diced tomatoes, undrained
1 small onion, chopped (about 1/2 cup)
1/4 cup KRAFT Zesty Italian Dressing
2 cans (14-1/2 oz. each) chicken broth
1/2 cup oil
12 oz. thin noodles, such as angel hair, vermicelli, capellini or spaghettini
1 qt. (4 cups) water
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PLACE tomatoes, onion and dressing in blender container; cover. Blend until smooth. Pour into large saucepot. Bring to boil on medium-high heat. Stir in chicken broth. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally. Meanwhile, heat oil in separate saucepan on medium heat. Add noodles; cook 1 minute or until golden brown, stirring constantly. Drain noodles.
ADD noodles and water to tomato mixture in saucepot; cook on medium-high heat 10 minutes or until noodles are tender and about 1/3 of the broth is absorbed. (The noodles should still be somewhat soupy.) Sprinkle with cheese.
TOP each serving with about 1 tsp. of the sour cream; swirl lightly with spoon.

French Onion Soup


2 Tbsp. margarine or butter
3 large Spanish onions, peeled, sliced
1 can (14-1/2 oz.) beef broth
3 cups cold water
1 bay leaf
6 slices French bread, toasted
1 cup KRAFT Shredded Swiss Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese

MELT margarine in large skillet on medium heat. Add onions; cook about 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf.
PREHEAT broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses.
BROIL 5 to 10 minutes or until cheese is golden brown.

Pea Soup

1/2 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
2 cups cubed peeled potatoes (1 inch)
2 pkg. (9 oz. each) frozen peas and pearl onions
2 cans (14 oz. each) low sodium chicken broth
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. chopped fresh mint

MIX all ingredients except sour cream in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender.
TRANSFER vegetable mixture to blender container in small batches; cover. Blend until smooth; pour into medium bowl. Repeat until all of the vegetable mixture is pureed. Stir in sour cream.
SERVE warm sprinkled with mint.

You could serve cheese quesadillas along side the soup too :)