Low muffin/100 recipes

Enjoy this scrumptious banana bread that's made with chocolate chips and chopped nuts.

These beautiful sandwich cookies are very tasty too, they can be a great gift for holidays. Feel free to use any your favorite fruit jam to replace apricot jam.

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

Scrumptious chicken main dish with a green chile kick that is tamed by creamy cool sour cream.

The garlic, ginger, ham, and tarragon stuffing was quite tasty. The cream sauce picked up all the yumminess from the pan, and just what we needed to go with the chicken.

Didn't have cottage cheese, so I just omitted it, and used low-fat sour cream only. I also added some sun-dried tomatoes and freshly chopped parsley leaves, mixed with whole wheat spaghetti, and it was super tasty. A quick, easy and delicious week-day supper and is reasonably good for you!

A scrumptious pasta salad that's both healthy and easy to make!

This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

An easy one-pan stove-stop chicken main dish braised in white wine and three kinds of mustard. Delicious and easy to prepare chicken main. Easy to scale down to two servings or up to serve a crowd.

An amazingly moist and tasty rhubarb cake. The applesauce and yogurt really made the cake super moist and delicious. Considering it's a butter or oil free cake, when I had my first piece, I realized that you really didn't need any butter or oil. All the ingredients were just perfectly balanced, the cake was absolutely a winner!

Crunchy Buffalo Chip Cookies recipe

Making your own fresh pasta is quite easy with the right tools, a mixer with a dough hook and a pasta roller. This recipe makes 12 ounces of fresh light whole wheat pasta.

Instead of cooking in the pan, this omelette was baked in the oven. It took no time to make, and very easily scaled down. Sean made a 1-serving sized omelette, baked in a 8-inch skillet, and it turned out great. Tasty and filling!

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