Cookware: Lifetime® 11 Inch Skillet and Cover
Yield: 4 Servings

Ingredients:

• 1 medium acorn squash
• 2 teaspoons butter, or margarine
• 2 tablespoons apple juice, or apple cider
• 1 tablespoon brown sugar
• Dash of nutmeg
  

Trim stem end and tip of squash. Cut into 4 slices of equal thickness; remove seeds.

In Lifetime® 11 Inch Skillet over medium heat, melt butter; stir in apple juice, brown sugar, and nutmeg. Cook and stir until blended.

Arrange squash slices in a single layer at the bottom of pan. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 12 to 15 minutes, until squash is tender.

Remove cover and turn squash to glaze on the other side. If necessary, simmer over medium heat to reduce liquid.

Nutrition Analysis per Serving: Calories 62, Protein .7 g, Carbohydrates 11.7 g, Dietary Fiber 0 g, Fat 2 g, % Calories from Fat 26.8%

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 1 cup plain nonfat yogurt
• 1 to 2 tablespoons Dijon-style mustard
• ½ teaspoon dried basil
• 2 tablespoons chopped fresh dill
• 2 tablespoons snipped fresh chives
• ⅛ teaspoon freshly ground pepper
• 1-pound fresh asparagus, trimmed
• 2 tablespoons 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 the water seal forms and the cover spins freely. Reduce heat to low and cook 6 to 7 minutes until crisp-tender; drain, if necessary. Chill for 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 0.5g, % Fat 7.2%, Cholesterol 1mg, Protein 5.2g, Fiber 1.4g, Carbohydrates 8.4g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 1-pound small beets, scrubbed
• ½ cup water
• ¼ cup cider vinegar
• 1 tablespoon grated orange zest
• 2 teaspoons honey
• ⅛ teaspoon ground mace
• ⅛ teaspoon ground cloves
• ⅛ teaspoon salt, optional
• Freshly ground pepper
• ¼ cup plain low-fat yogurt
• 1 tablespoon fresh orange juice
  

In Lifetime® 3 Quart Saucepan over medium heat, combine beets and water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 50 minutes to 1 hour, until beets are tender. Drain; cool until able to handle. Peel and dice beets; return to saucepan.

In a small bowl, combine vinegar, orange zest, homey, mace, cloves, salt and pepper; pour over beets and toss to combine. Place pan over low heat; cover. Cook until heated through, about 3 minutes. Transfer to serving bowl.

In a small bowl, combine yogurt and orange juice, spoon over beets. Serve at once.

Nutrients per serving: Calories 58.2, Total Fat 0.6g, % Fat 8.9%, Protein 1.8g, Fiber 2.2g, Carbohydrates 13g

Cookware: Lifetime® 9 Inch Skillet
Yield: 6 Servings

Ingredients:

• 2 teaspoons olive or canola oil
• 1 medium green bell pepper, seeded, cut into strips
• 1 large red bell pepper, seeded, cut into strips
• 1 medium yellow bell pepper, seeded, cut into strips
• 2 green onions, thinly sliced
• 2 tablespoons dry white wine, or fat-free chicken stock
• ½ teaspoon dried marjoram leaves, crushed
• ¼ teaspoon salt, optional
• ⅛ teaspoon white pepper
• 1 tablespoon snipped fresh chives
  

In Lifetime® 9 Inch Skillet over medium heat, preheat oil for 2 minutes. Add bell peppers; cook and stir until peppers just begin to soften, about 3 minutes. Add onions, wine, marjoram, salt and pepper; mix well. Reduce heat to low; simmer, uncovered, 3 minutes, stirring once. Remove from heat; stir in chives. Serve immediately.

Nutrients per serving: Calories 45.4, Total Fat 1.7g, % Fat 31.8%, Cholesterol 0mg, Protein 1.4g, Sodium 98mg, Fiber 1.7g, Carbohydrates 6.7g

Cookware: Lifetime® 12 Inch Gourmet Pan
Yield: 4 Servings

Ingredients:

• 1 tablespoon butter
• 1 ½ cups julienne-cut carrots
• 3 cups of trimmed Brussels sprouts quartered (about ¾ lb)
• 2 tablespoons minced fresh parsley
• 1 tablespoon sliced almonds, toasted
• 1 teaspoon of brown sugar
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
  

Melt butter in a 12” Lifetime Gourmet pan over medium-high heat. Add carrots sauté for 4 minutes. Reduce heat to medium. Add Brussels sprouts; sauté 5 minutes or until crisp tender.

Add parsley and remaining ingredients. Cook 30 seconds or until sugar melts, stirring constantly.

Nutrients per serving: Calories 84, Total Fat 3.9g, Cholesterol 8mg, Protein 3g, Sodium 208mg, Fiber 4.4g, Carbohydrates 11.3g

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

Ingredients:

• 1 pound carrots, scraped, sliced
• 1 teaspoon butter, or margarine
• 1 tablespoon Dijon-style mustard
• 1½ tablespoons honey
• ¼ teaspoon white pepper
• ¼ teaspoon ground ginger
  

Place carrots in Lifetime® 2 Quart Saucepan and cover with water. Place saucepan over medium heat. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 8 to 10 minutes, until crisp-tender. Drain and remove from pan to serving dish; keep warm.

In the same pan over low heat, combine butter, mustard, honey, pepper, and ginger; cook and stir until heated through. Spoon over carrots; toss to coat.

Nutrients per serving: Calories 79.6, Total Fat 1.3g, % Fat 13.7%, Cholesterol 3mg, Protein 1.3g, Sodium 92mg, Fiber 3.2g, Carbohydrates 17.2g

Cookware: Lifetime® 1 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 4 carrots, scraped, sliced
• 2 tablespoons raspberry vinegar
• 1 teaspoon grated orange zest
• 1 teaspoon honey
  

Rinse carrots with water and place in Lifetime® 1 Quart Saucepan. Cover and cook over medium heat until the water seal has formed and the cover spins freely. Reduce heat to low and simmer 8 to 10 minutes until crisp tender.

In a small bowl, combine vinegar, orange zest and honey; toss with carrots before serving.

Nutrients per serving: Calories 37, Total Fat 0.1g, % Fat 3.1%, Cholesterol 0mg, Protein 0.8g, Sodium 25mg, Fiber 2.2g, Carbohydrates 9.2g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 1 large head cauliflower, cut into florets
• ½ cup low-fat ricotta cheese
• 3 tablespoons nonfat plain yogurt
• ⅓ cup grated sharp Cheddar cheese
• 1 teaspoon Dijon mustard
• ⅛ teaspoon white pepper
• 2 tablespoons chopped fresh chives
  

Place cauliflower in Lifetime® 3 Quart Saucepan and cover florets with water. Place saucepan over medium heat. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 6 to 7 minutes, until tender. Drain.

Transfer cauliflower to food processor fitted with chopping/mixing blade. Purée until smooth, scraping sides of work bowl as necessary. Add ricotta cheese, yogurt, Cheddar cheese, mustard, and pepper; process until just blended.

If necessary, return to saucepan and reheat over low heat. Transfer to serving bowl; garnish with chives.

Nutrients per serving: Calories 78, Total Fat 4.2g, % Fat 46.7%, Cholesterol 23mg, Protein 7.8g, Sodium 135mg, Fiber 0.3g, Carbohydrates 3.1g

Cookware: Lifetime® 11 Inch Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 large yellow onions, 3 to 3½ inches across
• 2 teaspoons olive oil
• 1 pound yellow summer squash, julienne
• 8 ounces mushrooms, sliced
• 3 stalks celery, chopped
• 1 red bell pepper, seeded, julienne
• 3 large cloves garlic, minced
• 2 medium tomatoes, peeled, chopped
• ⅓ cup minced parsley
• ½ teaspoon tarragon leaves, crumbled
• 1 cup dry white wine, or fat-free chicken stock
  

Peel onions and cut a thin slice from the base of each to allow onions to stand upright. Hollow out onions, leaving ½-inch shells. Chop centers. Place onions in Lifetime® 11 Inch Skillet and add 1-inch of water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 25 to 35 minutes, until onions are fork tender. With slotted spoon, remove onions and drain.

Empty skillet; preheat oil over medium heat for 2 minutes. Add chopped onions, squash, mushrooms, celery, red pepper, and garlic; sauté until crisp tender, about 6 minutes. Add tomatoes, parsley, tarragon, and wine; cook for 2 minutes. Arrange onions in pan, filling centers with some of the vegetables; cover and heat through.

Nutrients per serving: Calories 155.9, Total Fat 3.2g, % Fat 21.5%, Cholesterol 0mg, Protein 4.7g, Sodium 42mg, Fiber 6.1g, Carbohydrates 21.3g

Cookware: Lifetime® 11 Inch Skillet and Cover
Yield: 4 Servings

Ingredients:

• 1 small eggplant (about 12 ounces), peeled
• ¼ cup fine dry breadcrumbs
• 2 teaspoons butter, or margarine, melted
• 1 egg white, slightly beaten
• Vegetable spray
• ¾ cup tomato sauce, divided
• ¼ cup fat-free chicken stock, or water
• ½ cup shredded low-fat mozzarella cheese
• 2 tablespoons grated Parmesan cheese
  

Cut eggplant crosswise into ½-inch thick slices. In a small mixing bowl, toss together breadcrumbs and melted butter. Place egg white in a small shallow bowl. Coat inside of cold Lifetime® 11 Inch Skillet with vegetable spray; preheat over medium heat for 2 minutes.

Dip eggplant slices in egg white, then in bread crumb mixture, turning to lightly coat both sides. Cook eggplant in hot skillet over medium heat 10 to 12 minutes, until golden brown, turning once. Remove eggplant; keep warm.

In the same skillet, combine half the tomato sauce and chicken stock; cook and stir until hot and bubbly. Reduce heat to low; arrange eggplant on top of heated sauce. Spoon remaining sauce over eggplant. Carefully spoon cheese on top of eggplant. Cover and simmer for 12 to 15 minutes, until heated through and cheese is melted.

Nutrients per serving: Calories 165.3, Total Fat 5.7g, % Fat 30.7%, Cholesterol 15mg, Protein 9.3g, Sodium 220mg, Fiber 2.8g, Carbohydrates 19.6g

Cookware: Lifetime® 5 Quart Wok and Cover
Yield: 4 Servings

Ingredients:

• 1 large firm pear, quartered, cored
• 1 tablespoon safflower or peanut oil
• 1 tablespoon minced fresh ginger
• 2 tablespoons chopped walnuts
• 2 cups trimmed snow peas
  

Cut pear into long thin slices; set aside.

In Lifetime® 5 Quart Wok over medium heat, preheat oil 2 minutes; add ginger and stir 1 minute. Add pear slices; cook and stir an additional minute. Add walnuts and snow peas; stir-fry until peas are bright green and crisp-tender, about 2 minutes. Serve immediately.

Nutrients per serving: Calories 94.6, Total Fat 4.4g, % Fat 39.3%, Cholesterol 0mg, Protein 3.0g, Sodium 179mg, Fiber 3.3g, Carbohydrates 12.1g

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

Ingredients:

• 2 pounds fresh peas, shelled (about 2 cups)
• ½ cup fat-free low-sodium chicken stock
• 6 ounces fresh mushrooms, thinly sliced
• 1 small onion, chopped
• 1 teaspoon curry powder
• ⅓ cup plain nonfat yogurt
  

Place peas in a Lifetime® 2 Quart Saucepan and cover peas with water. Place saucepan over medium heat. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 2 to 3 minutes, until crisp-tender. Drain. Transfer to serving bowl.

In the same saucepan over medium heat, combine chicken stock, mushrooms, onion, and curry. Cook and stir for 10 minutes, until nearly all liquid has evaporated. Add cooked peas; heat through, about 5 minutes. Stir in yogurt; toss to coat. Serve immediately.

Nutrients per serving: Calories 143.8, Total Fat 0.8g, % Fat 4.8%, Cholesterol 0mg, Protein 10.7g, Sodium 153mg, Fiber 8.5g, Carbohydrates 25.5g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 3 medium leeks, trimmed
• 2 medium carrots, scrubbed, sliced ½-inch thick
• 2 stalks celery, cut into 1½-inch julienne strips
• ½ cup fat-free chicken stock
• 1 teaspoon sugar
• ½ teaspoon dried marjoram leaves, crumbled
• ½ teaspoon salt, optional
• ⅛ teaspoon pepper
• 2 winter pears, cored, sliced
• ¼ cup lemon juice
• 1 tablespoon chopped parsley
  

Cut leeks in half lengthwise, then into 1½-inch pieces. In Lifetime® 3 Quart Saucepan over medium heat, combine leeks, carrots, celery, chicken stock, sugar, marjoram, salt, and pepper. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 15 to 20 minutes.

Toss pear slices with lemon juice and add to the vegetables and heat through. Garnish with parsley and serve.

Nutrients per serving: Calories 99.7, Total Fat 0.7g, % Fat 5.6%, Cholesterol 0mg, Protein 2.1g, Sodium 399mg, Fiber 3.9g, Carbohydrates 23.8g

Cookware: Lifetime® 11 Inch Skillet and Cover
Yield: 2 Servings

Ingredients:

• 1 pound spinach
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 1 teaspoon lemon juice
  

Remove tough stalks from spinach, tear large leaves in half; rinse thoroughly. Allow some water to cling to leaves.

In Lifetime® 11 Inch Skillet over medium heat, preheat oil 2 minutes. Add garlic; stir quickly. Immediately add spinach and lemon juice; mix well. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 5 to 6 minutes. Remove cover and simmer to reduce liquid, if necessary. Gently toss before serving. Serve immediately.

Nutrients per serving: Calories 78.3, Total Fat 5.1g, % Fat 50.6%, Cholesterol 0mg, Protein 4.8g, Sodium 129mg, Fiber 4.5g, Carbohydrates 6.4g

Cookware: Lifetime® 7 Quart Wok
Yield: 6 Servings

Ingredients:

• 1½ pounds asparagus
• 2 teaspoons olive oil
• 1 tablespoon grated fresh ginger
• ¼ cup chopped toasted almonds
• 1 tablespoon low-sodium soy sauce
  

Trim asparagus; slice diagonally into bite-size pieces. In Lifetime® 7 Quart Wok over medium heat, preheat oil 2 minutes. Add ginger; stir-fry 1 minute. Add asparagus; stir-fry 4 to 5 minutes, until bright green and crisp tender. Stir in almonds and soy sauce; toss to coat. Serve immediately.

Nutrients per serving: Calories 79.6, Total Fat 5.6g, % Fat 57.6%, Cholesterol 0mg, Protein 3.4g, Sodium 99mg, Fiber 2.5g, Carbohydrates 5.9g

Cookware: Lifetime® 11 Inch Skillet and Cover
Yield: 4 Servings

Ingredients:

• 2 tablespoons freshly grated parmesan cheese
• ½ small onion, finely chopped
• ½ small zucchini, diced
• 1 small carrot, shredded
• 1 small apple, shredded
• ½ teaspoon dried tarragon, crumbled, optional
• ⅛ teaspoon freshly ground pepper
• 1 butternut squash, halved, seeded
• 3 tablespoons water
  

In a medium bowl, combine cheese, onion, zucchini, carrot, apple, tarragon, and pepper; mix well. Stuff squash halves with vegetable mixture, mounding on top of solid portion. Carefully place squash halves in Lifetime® 11 Inch Skillet.

Pour water around squash. Cover and cook over medium heat until the water seal forms and the cover spins freely. Reduce heat to low and cook 25 to 30 minutes, until squash is tender.

Nutrients per serving: Calories 108.5, Total Fat 1.1g, % Fat 8.2%, Cholesterol 2mg, Protein 3.1g, Sodium 135mg, Fiber 1.9g, Carbohydrates 24.8g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

• 1 medium head red cabbage, cored, coarsely shredded
• 1 medium onion, chopped
• 2 Granny Smith apples, unpeeled, cored, cubed
• ⅓ cup red wine vinegar
• 2 medium bay leaves, halved
• ⅓ cup red currant jelly, or apple jelly
  

In Lifetime® 3 Quart Saucepan over medium heat, combine cabbage, onion, apples, and vinegar. Cook, stirring occasionally for 5 to 8 minutes, until cabbage is wilted. Stir in bay leaves and jelly. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 15 to 18 minutes until tender. Remove and discard bay leaves.

Nutrients per serving: Calories 55.9, Total Fat 0.4g, % Fat 5.3%, Cholesterol 0mg, Protein 1.9g, Sodium 91mg, Fiber 3.5g, Carbohydrates 13.5g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

• 1 medium onion, quartered
• 1 small green bell pepper, seeded, quartered
• 1 small red bell pepper, seeded, quartered
• 2 stalks celery with leaves, cut in chunks
• 1 small carrot, quartered
• 2 cloves garlic, minced
• 10 to 12 large garden-ripe tomatoes, peeled, quartered, or 1 32-ounce can low-sodium whole tomatoes with liquid
• 1 6-ounce can low-sodium tomato paste
• 1 teaspoon brown sugar
• ½ teaspoon salt, optional
• 1 teaspoon dried basil, crumbled
• ½ teaspoon dried thyme, crumbled
• ½ teaspoon dried oregano, crumbled
• ¼ teaspoon pepper
• 1 large bay leaf, halved
• Dash of cayenne pepper, optional
  

In a food processor, process onion, bell peppers, celery, carrot, and garlic until finely chopped or puréed, a little at a time (or finely chop with a knife). Transfer to Lifetime® 3 Quart Saucepan. Process tomatoes with juice or liquid until coarsely chopped; add to vegetable mixture.

Place Lifetime® 3 Quart Saucepan over medium heat. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer for 10 minutes.

Stir in tomato paste, sugar, salt, basil, thyme, oregano, pepper, bay leaf, and cayenne pepper, blend well. Cover and cook until the water seal forms. Reduce heat to low and cook for 45 minutes. Stir well; remove bay leaf. Cool; refrigerate for up to four days or freeze for longer storage.

Nutrients per serving: Calories 86.6, Total Fat 1g, % Fat 9.3%, Cholesterol 0mg, Protein 3.4g, Sodium 320mg, Fiber 4.9g, Carbohydrates 19.4g

Cookware: Lifetime® 9 Inch Skillet and Cover
Yield: 4 Servings

Ingredients:

• 2 cups cherry tomatoes
• 2 tablespoons water
• 2 tablespoons minced fresh parsley, or fresh basil
• Dash of powdered onion
• Dash of powdered garlic
• 1 tablespoon grated
• Parmesan cheese, optional
  

Place tomatoes in a Lifetime® 9 Inch Skillet over medium heat; add water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 3 minutes, just until tomatoes are heated through. Sprinkle with parsley, onion, and garlic. Sprinkle with Parmesan cheese, if desired; serve hot.

Nutrients per serving: Calories 28.6, Total Fat 0.7g, % Fat 20%, Cholesterol 1mg, Protein 1.7g, Sodium 39mg, Fiber 1.1g, Carbohydrates 4.9g

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

Ingredients:

• 2 cups cut fresh green beans, or frozen
• ¼ cup fat-free chicken stock
• 2 green onions, thinly sliced
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• Coarsely ground pepper to taste
  

In Lifetime® 2 Quart Saucepan over medium heat, combine green beans and chicken stock. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 6 to 7 minutes, until beans are tender. Stir in onions; mix well.

In a cup, combine vinegar, sugar and cornstarch, blend well. Stir into green beans; cook and stir until glossy. Season with coarsely ground pepper; serve hot.

Nutrients per serving: Calories 48.3, Total Fat 0.3g, % Fat 4.6%, Cholesterol 0mg, Protein 2.5g, Sodium 63mg, Fiber 3.5g, Carbohydrates 10.9g