Cookware: Lifetime® 3 Quart Saucepan and Cover

Yield: 6 Servings

Ingredients: 

• 2 fresh artichokes
• 3 tbsp lemon juice, divided
• ½ cup water
• ⅔ cup nonfat mayonnaise
• 2 tbsp finely chopped green onion
• 1 tbsp Dijon-style mustard
• ¼ tsp prepared horseradish
• Fresh parsley sprigs for garnish

Wash artichokes; trim stems. Cut off sharp leaf tips.
Brush cut edges with 2 tablespoons lemon juice to prevent browning. 

Place artichokes in Lifetime® 3 Quart Saucepan over medium heat; add water. Cook
until the water seal forms and the cover spins freely, reduce heat to low, cook
25-35 minutes, until leaf easily pulls off from artichoke. Drain artichokes
upside down 10-15 minutes. 

In a small bowl, blend mayonnaise, onion, remaining 1
tablespoon lemon juice, mustard, and horseradish. Spoon sauce into small
serving bowl; garnish with parsley if desired. 

Serve whole artichokes with sauce for dipping. 

Nutrients per serving:  Calories 44.6, Total Fat 0.2g, % Fat 3.1%,
Cholesterol .0mg, Protein 1.6g, Sodium 410mg, Fiber 2.4g

Cookware: Lifetime® 3 Quart Saucepan and Cover

Yield: 2 servings

Ingredients: 

• 1 cup plain nonfat yogurt
• 1 to 2 tbsp Dijon-style mustard
• ½ tsp dried basil
• 2 tbsp chopped fresh dill
• 2 tbsp snipped fresh ground pepper
• 1-pound fresh asparagus, trimmed
• 2 tbsp water
• Romaine or red leaf lettuce

In a small bowl, combine yogurt, mustard, basil, dill, chives, and pepper; refrigerate to chill thoroughly. 

Rinse asparagus in cold water; drain. In Lifetime® 3 Quart Saucepan over
medium heat, combine asparagus and water. Cover and cook until steam escapes or cover spins freely. Reduce heat to low and cook 6 to 7 minutes until crisp-tender; drain, if necessary. Chill one hour. 

Arrange asparagus spears on individual salad plates lined with crisp lettuce leaves.  Spoon sauce over asparagus.  Serve chilled.

Nutrients per serving:  Calories 53.1, Total Fat .5g, Calories from Fat 7.2%, Cholesterol 1.0mg, Carbohydrates 8.4g, Cholesterol 1 mg, Sodium 95mg, Fiber 1.4g

Cookware:  Lifetime® 9” Skillet and Cover

Yield: 12 servings 

Ingredients:

• 1 tsp olive oil
• ½ cup finely chopped onion
• 2 cloves garlic, finely minced
• 1½ cups cooked pinto beans, mashed
• ½ cup reserved bean cooking liquid, or water
• 1 medium ripe tomato, peeled, quartered
• 1 small fresh jalapeño pepper, stem removed
• 1 tsp ground cumin
• 2 tsp freshly squeezed lemon, or lime juice (about ½ lemon)
• 2 green onions, thinly sliced

In Lifetime® 9” Skillet over medium heat, preheat oil for 2 minutes. Add onion and
garlic; cook and stir for 3 minutes, until onion is glossy. Add beans and cooking liquid, blend thoroughly. Cover, reduce heat to low and simmer 5 minutes. 

Meanwhile, in food processor or blender, combine tomato, jalapeño pepper, cumin, and lemon juice. Process until finely chopped, not quite puréed. Stir into bean mixture; increase heat to medium. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer for 5 minutes. Remove from heat, cool to room temperature. 

Transfer to shallow serving bowl, sprinkle onions on top. Place bowl in center of large
serving plate.

Nutrients per serving:  Calories 47.4, Total Fat 0.6g, % Fat Calories
11.2%, Cholesterol 88.2mg, Carbohydrates 0mg, Protein 2.5g, Sodium 6mg, Fiber 2.8g

Cookware: Lifetime® 11-Inch Skillet

Yield: 16 to 18 appetizers

Ingredients:

• 2 cups cooked rice
• 1 cup shredded low-fat cheddar cheese, about 4 oz
• ½ cup minced green onion
• 3 tbsp flour
• ½ tsp salt, optional
• ¼ tsp pepper
• 3 egg whites
• ⅛ tsp cream of tartar
• Vegetable cooking spray
• Applesauce, optional
• Low-fat sour cream, optional
• 3 tbsp minced parsley

In a medium bowl, combine rice, cheese, onion, flour, salt, and pepper. Beat egg whites with cream of tartar until stiff but not dry. Fold beaten egg whites into rice mixture. 

Generously coat Lifetime® 11-Inch Skillet with cooking spray; preheat over medium heat 2 minutes. Spoon 2 tablespoons batter into skillet for each patty; using spatula, push batter into diamond shape. Cook patties, turning once, until golden brown on both sides. Serve warm with applesauce or sour cream. Garnish with parsley. 

Nutrients per serving: Calories 67, Total Fat 2.3g, % Calories Fat 31.4%, Cholesterol 7mg, Protein 3.1g, Sodium 132mg, Fiber .2g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 24 appetizers

Ingredients:

• 24 tiny new red potatoes
• 4 tablespoons water
• ⅓ cup plain low-fat yogurt
• ⅓ cup nonfat sour cream
• 2 tablespoons minced fresh chives
• Dash of freshly ground pepper
• 24 pieces fresh chives (2 inches each)
• 1 bunch parsley

Select small potatoes, each about two-bite size. Scrub potatoes; do not peel. Rinse potatoes and place in Lifetime® 3 Quart Saucepan, add a small amount of water and cover. Cook over medium heat until the water seal forms and the cover spins freely. Reduce heat to low, and cook until potatoes are quite tender, about 12 to 15 minutes. Cool to room temperature.

Place potatoes on work surface so they lie flat. Using sharp knife, cut off top (about ½ -inch circle), and partially hollow out top of each potato.

Just before serving, in a small bowl, combine yogurt, sour cream, pepper and minced chives; fill each potato with about ½ teaspoonful.

To garnish, tie each 2-inch chive piece into loose knot and place on top of yogurt mixture. Line large serving plate with springs of parsley; arrange potatoes in single layer on bed of parsley. Serve at room temperature.

Variation: Substitute snipped fresh dill for minced chives; garnish each potato with small sprig of fresh dill.

Hint: Prepare sauce up to 24 hours in advance; refrigerate until just before serving. For best flavor, do not chill potatoes

Nutrients per serving: Calories 79.6, Total Fat .3g, % Fat Calories 2.8%, Cholesterol 1mg, Carbohydrates 17.3g, Protein 2.7g, Sodium 23mg, Fiber 1.7g

Cookware: Lifetime® 3 Quart Saucepan; Lifetime® Pudding Pan
Yield: 14 Servings (2 tablespoons each)

Ingredients:

• 2 tablespoons flour
• 1 tablespoon sugar
• 1 teaspoon dry mustard
• ½ teaspoon salt
• Dash of cayenne pepper
• ¾ cup cold water
• ¼ cup egg substitute
• ⅓ cup lemon juice
• 2 tablespoons olive oil
• ½ cup nonfat sour cream
• 1 tablespoon finely minced chives
• 1 teaspoon grated onion
• ½ teaspoon finely minced garlic
• ½ teaspoon Worcestershire sauce
  

Mix flour, sugar, mustard, salt, cayenne pepper and water in Lifetime® Pudding Pan over simmering water. Blend egg substitute and lemon juice; mix into flour mixture. Cook, stirring constantly, until thickened. Beat in oil, 1 tablespoon at a time. Place waxed paper or plastic wrap over dressing; cool to room temperature. Stir in sour cream, chives, onion, garlic, and Worcestershire sauce. Chill 2 to 3 hours before serving. If necessary, thin with skim milk to consistency.

Nutrients per serving: Calories 42.3, Total Fat 2.5g, % Fat Calories 53%, Cholesterol 2mg, Carbohydrates 3.9g, Protein 1g, Sodium 99mg, Fiber 0g

Cookware: Lifetime® 1 Quart Saucepan and Cover
Yield: 36 appetizers

Ingredients:

• ⅓ cup long grain rice
• ⅔ cup water
• 1 large fresh tomato, peeled, diced
• ½ cup chopped parsley
• ⅓ cup sliced green onion
• ¼ cup chopped mint
• 2 cloves garlic, minced
• 3 tablespoons plain nonfat yogurt, or low-fat sour cream
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• ¼ teaspoon ground white pepper
• 2 to 3 large cucumbers, peeled if waxed
  

In Lifetime® 1 Quart Saucepan combine rice and water. Cover and heat on medium until the water seal forms and the cover spins freely. Reduce heat to low, and simmer 12 minutes, until rice is tender. Let stand, covered, 5 minutes. Remove cover, fluff with fork. Transfer to large serving bowl; cool to room temperature.

Fluff rice with a fork. Add tomato, parsley, onions, mint, garlic, yogurt, lemon juice, oil, and pepper; toss to combine. Cover and chill.

Cut cucumber crosswise into ½-inch slices, hollow out center of each slice, leaving bottom intact. Fill each cucumber slice with scant tablespoon rice mixture.

Nutrients per serving: Calories 14.7, Total Fat 0.4g, % Fat 26.1%, Cholesterol .0mg, Protein 0.5, Sodium 3mg, Fiber 0.2g

Cookware: Lifetime® 2 Quart Saucepan and Cover
Yield: 6 to 8 Appetizers

Ingredients:

• 12 ounces medium shrimp, peeled, deveined
• 1 tablespoon water
• 1 bay leaf, halved
• 2 lemon slices
• 1 cup rice wine vinegar
• ¼ cup minced fresh dill
• 2 green onions, thinly sliced
• 1 small stalk celery, thinly sliced
• 1 head red leaf lettuce
• Green onion brushes
• Lemon Wedges
  

Place shrimp, water, and bay leaf in Lifetime® 2 Quart Saucepan; lightly squeeze juice from lemon slices over shrimp and lay slices on top. Place over medium heat. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low, and simmer for 3 minutes. Stir; remove lemon slices and bay leaf. Cool to room temperature.

Stir in vinegar, dill, onions, and celery. Cover and refrigerate at least 24 hours, stirring once. Arrange lettuce leaves on serving platter, top with shrimp. Garnish with green onion brushed and lemon wedges. If cocktail forks will not be used, offered colored wooden picks.

Nutrients per serving: Calories 68.8, Total Fat 0.9g, % Fat 11.1%, Cholesterol 65mg, Protein 9.8g, Sodium 77mg, Fiber 1.2g

Cookware: Lifetime® 11-inch Skillet and Cover
Yield: 8 to 10 Servings

Ingredients:

• 1 large eggplant
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 2 tomatoes, peeled, chopped
• ⅛ to ¼ teaspoon pepper
• 2 tablespoons dry white wine, or fat free chicken stock
  

Cut stem end from eggplant; cut in half lengthwise. Place both halves, skin side down, in a Lifetime® 11-inch Skillet. Sprinkle water in skillet around eggplant. Place skillet over medium heat. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and continue to cook for 30 minutes. Remove from pan and cool slightly. Peel and finely chop; set aside.

In the same skillet over medium heat, preheat oil for 2 minutes, sauté onion, bell pepper and garlic until tender but not brown. Stir in chopped eggplant and tomatoes. Add pepper to taste. Add wine, mix thoroughly. Cover and cook until the water seal forms and the cover spins freely, reduce heat to low and cook an additional 10 minutes. Remove cover and stir; simmer, uncovered, 10-15 minutes until mixture has thickened. Cool; refrigerate.

Accompaniments: Crisp, plain crackers or thin slices of toasted rye bread.

Nutrients per serving: Calories 36.8, Total Fat 1.7g, % Fat 39.6%, Cholesterol .0mg, Protein 0.9g, Sodium 65mg, Fiber 1.6g

Cookware: Lifetime® 1 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

DRESSING:

• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1 tablespoon water
• 1 tablespoon chopped parsley
• ½ teaspoon salt, optional
• Freshly ground pepper
• Dash of red pepper sauce
• 2 tablespoons olive oil

SALAD:

• ½ cup sliced almonds
• 3 tablespoons sugar
• ½ head iceberg lettuce, torn
• ½ head romaine lettuce, torn
• 1 stalk celery, thinly sliced
• 3 green onions, thinly sliced
• 1 11-ounce can mandarin oranges, drained, chilled
  

To make dressing, in a small bowl, combine sugar, vinegar, water, parsley, salt, pepper, and pepper sauce, blend well. With wire whisk, blend in oil, 1 teaspoon at a time. Cover and chill thoroughly.

In Lifetime® 1 Quart Saucepan over medium heat, cook almonds and sugar, stirring constantly until sugar dissolves and almonds are coated. Watch carefully to avoid scorching almonds. Spread on waxed paper, cool to room temperature.

In a salad bowl, combine lettuce, celery, and onions. Just before serving, add almonds, oranges, and dressing; toss to coat evenly.

Nutrients per serving: Calories 204.8, Total Fat 11.2g, % Fat 45.9%, Cholesterol .0mg, Protein 5.2g, Sodium 204mg, Fiber 5.3g

Cookware: Lifetime® 1 Quart Saucepan and Cover
Yield: 8 Servings

Ingredients:
Dressing:

• ½ cup white vinegar
• ⅓ cup sugar
• ⅓ cup water
• 1 teaspoon celery seed
• 1 clove garlic, minced
• 1 tablespoon olive oil

Salad:

• 1 cup cooked cut wax beans, or 1 8-oz can, drained
• 1 cup cooked lima beans, or 1 8-oz. can, rinsed and drained
• 1 cup cooked green beans, or 1 8-oz. can, drained
• 1 cup cooked kidney beans, or 1 8¾-oz. can, rinsed and drained
• I medium red onion, halved, cut into thin wedges
• 1 medium red or green bell pepper, seeded, cubed ½ inch
• 1 stalk celery, chopped
• Freshly ground pepper
• Lettuce leaves, optional

To make dressing, in Lifetime® 1 Quart Saucepan over medium-low heat, combine vinegar, sugar and water, bring to boil, and cook 2 minutes. Remove from heat; stir in celery seed and garlic. Let cool. Stir in oil.

Meanwhile, in a medium bowl, combine beans, onion, bell pepper and celery. Sprinkle freshly ground pepper: pour cooled dressing on top and gently toss to coat. Chill at least 4 hours before serving. With slotted spoon, serve on lettuce-lined plates, if desired.

Nutrients per serving: Calories 151, Total Fat 2.1g, % Fat 12%, Cholesterol .0mg, Protein 6.6g, Sodium 122mg, Fiber 5.5g

Cookware: Lifetime® 2 Quart Saucepan and Cover
Yield: 4 to 6 Servings

Ingredients:

• 1 cup long grain rice
• 2-1/4 cups fast-free chicken stock
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons Dijon-style mustard
• ¼ teaspoon salt, optional
• Dash of freshly ground pepper
• 1 fresh pineapple
• 1 15-ounce can black beans, rinsed, drained
• 1 cup chopped red bell pepper
• ½ cup sliced celery
• ½ cup chopped green onions
  

In Lifetime® 2 Quart Saucepan over medium heat, combine rice and chicken stock. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 15 minutes. Let stand, covered, 5 minutes. Fluff with fork; transfer to large bowl and chill in refrigerator.

In a small bowl, combine vinegar, oil, mustard, salt and pepper, blend well. Set the dish aside.

Meanwhile, twist the crown from pineapple. Cut pineapple in half lengthwise. Refrigerate one half for another use. Core; cut pineapple into chunks.

Fluff chilled rice with fork; add pineapple chunks, beans, bell pepper, celery, and onions; toss to combine. Spoon dressing over salad; toss to coat.

Nutrients per serving: Calories 582, Total Fat 8.3g, % Fat 12.6%, Cholesterol .0mg, Protein 8.3g, Sodium 501mg, Fiber 16.3g

Cookware: Lifetime® 9-inch Frypan
Yield: 6 Servings

Ingredients:

• 8 ounces fresh spinach leaves, torn
• 2 medium tomatoes, halved, cut into wedges
• ½ medium cucumber, thinly sliced
• ½ small onion, thinly sliced
• 1 14-ounce can low-sodium kidney or garbanzo beans, drained
• 3 slices bacon, cubed
• 1 tablespoon canola oil
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 2 tablespoons water
• Dash of freshly ground pepper

In a large salad bowl, toss together spinach, tomatoes, cucumber, onion, and beans; refrigerate.

Preheat Lifetime® 9-inch Frypan over medium heat for 2 minutes, add bacon and cook and stir until brown and crisped. Remove from heat; with slotted spoon, remove bacon bits to plate lined with paper towel. Drain and discard grease.

In the same skillet over low heat, combine oil, vinegar, sugar, water and pepper, blend well to dissolve sugar. Just before serving, drizzle dressing over salad; toss to coat well. Sprinkle with crisp bacon bits and serve immediately.

Nutrients per serving: Calories 442.8, Total Fat 07.0g, % Fat 13.6%, Cholesterol 4.0mg, Protein 26.9g, Sodium 207mg, Fiber 27g

Cookware: Lifetime® 1 Quart Saucepan and Cover
Yield: 12 servings – 2 tablespoons each

Ingredients:

• 1 tablespoon corn starch
• 1 cup cold water
• ¼ cup white wine vinegar
• 3 tablespoons olive oil
• 2 tablespoons catsup
• 2 teaspoons sugar
• 1 teaspoon Dijon-style mustard
• ½ teaspoon salt (optional)
• ½ teaspoon paprika
• ½ teaspoon prepared horseradish
• ½ teaspoon Worcestershire sauce
• ½ teaspoon dried oregano

In Lifetime® 1 Quart Saucepan over medium heat, blend together cornstarch and water, bring to boil. Cook and stir until thickened and clear. Remove from heat and, using a wire whisk, beat in vinegar, oil, catsup, sugar, mustard, salt, paprika, horseradish, Worcestershire sauce, and oregano.

Transfer to glass jar with tight-fitting cover. Cover and refrigerate at last 4 hours before serving. Shake well before using.

Nutrients per serving: Calories 39.4, Total Fat 3.4g, % Fat 75.2%, Cholesterol .0mg, Protein 0.1g, Sodium 127mg, Fiber 0.1g