Whether it's for breakfast,
lunch or dinner—or anything
in between—you'll want to
 try these deliciously healthy
recipes submitted by other
"FitFamily" members. Just
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there's something to satisfy
everyone's taste buds!









Healthy Recipes


FitFamily offers a variety of nutritious and tasty recipes that
will take several factors into consideration including time to
prepare, costs and nutrition value to help with your family
menu planning.  Try these tasty treats tonight!





Green Bean Amandine Salad

This bright green side brightens up any plate, and without the butter usually associated with the dish. If you use regular green beans instead of slender haricots verts, increase the cooking time by 30 seconds or one minute.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 62
Total fat 2.8 g
Satfat 0.3 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 2.5 g
Carbohydrate 8.7 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 186 mg
Calcium 48 mg

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Ingredients:

1 pound haricots verts, trimmed
1 tablespoon sherry vinegar
1½ teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon sliced almonds, toasted

PREPARATION:
1. Bring water to a boil in a large pot. Place beans into boiling water, and cook 4 minutes or until crisp-tender.

2. Drain beans, then quickly plunge them into ice water to stop the cooking. Drain well, then pat beans dry with paper towels.

3. In a medium bowl, combine vinegar, oil, mustard, salt, and pepper. Whisk together until well blended. Add beans to vinegar mixture; toss well to coat.

4. Sprinkle with almonds before serving.


Serves 4, 1 cup each







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Magic Shrimp Deviled Eggs

Why are they magic? They’ll disappear off the buffet table every time! Prepare them a day ahead and your holiday just got more relaxed.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 83
Total fat 3.7 g
Satfat 1.2 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 8.8 g
Carbohydrate 3.2 g
Fiber 0.3 g
Cholesterol 127 mg
Iron 0.7 mg
Sodium 295 mg
Calcium 23 mg

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Ingredients:

8 hard-cooked large eggs, shelled
¼ cup instant potato flakes
¼ cup fat-free mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅛ teaspoon ground red pepper
½ cup cooked medium shrimp, peeled and finely chopped (about 4 ounces)
2 tablespoons chopped fresh parsley
3 center-cut bacon slices, cooked and crumbled 

PREPARATION:
1. Cut eggs in half lengthwise. Remove 4 yolks to a medium bowls and reserve remaining yolks for another use. Note: Leftover yolks are a great garnish for spinach salads.

2. Add potato flakes, mayo, chives, mustard, salt, black pepper and red pepper to yolks and stir well to combine. Mix in shrimp
and parsley.

3. Spoon about 1 rounded tablespoon of yolk/shrimp mixture into each egg white half.  Sprinkle each half with bacon crumbles.


Serves 8, 2 halves each





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