No-Cream Pasta Primavera

If you're looking for a healthy dinner that's full of fresh vegetables and bursting with the flavors of lemon, balsamic vinegar and fresh herbs, this is your dish! My kids loved it and it would be elegant enough to serve to company. Serves 6. Recipe very slightly adapted from allrecipes.com.

1 (12 ounce) package penne pasta ( I use Dreamfield's low-carb pasta)
1 yellow summer squash, chopped
1 zucchini, chopped
1 carrot, julienned
1/2 red bell pepper, julienned (I used the whole pepper)
1/2 pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
1/4 cup olive oil, divided
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 Tablespoon lemon juice
1 Tablespoon Italian seasoning
1 Tablespoon butter
1/4 large yellow onion, diced
2 cloves garlic, finely chopped
2 teaspoons lemon zest
1/3 cup chopped fresh basil*
1/3 cup chopped fresh parsley*
3 Tablespoons balsamic vinegar
1/2 cup grated Romano cheese

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.

In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. 

Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.

*I LOVE fresh herbs, but if you want to substitute dried basil and parsley, use 1 1/2 Tablespoons of each.

Roasted Potatoes, Chicken Sausage and Peppers

My cute Mother-in-law gave me this wonderful recipe from skinnytaste.com. I love that it only uses one pan and it could be a meal all by itself. I have served it with a green salad or with a slice of french bread, but it's hearty and filling enough to stand alone as well. I used the Aidell's Chicken & Apple sausage that I can find at Costco.

• 1.5 pounds (about 3 large) potatoes, russet or new (I used Yukon Gold)
• 1 medium onion, peeled and quartered, layers separated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp. extra virgin olive oil
• kosher salt and fresh cracked pepper, to taste
• 1 tsp. chopped rosemary (fresh or dry)
• 1/2 tsp. garlic powder
• olive oil spray
• 1 pound Italian chicken sausage, each link cut into 6-7 slices (I used Aidell's Chicken & Apple Smoked sausage)

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly. Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.

Use a spoon to toss so nothing sticks or burns.

Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

4 servings: 324 calories per serving, 11.4 g. fat, 23 g. protein, 33 g. carbohydrate, 4 g. fiber

WW Points +: 8

Skinny Baked Zucchini Sticks

This is a yummy snack or appetizer that we can't get enough of! These zucchini sticks are baked instead of fried and they are a fun way to eat your vegetables. Recipe from skinnytaste.com

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned whole wheat bread crumbs
2 tbsp grated Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Preheat oven to 425 degrees F. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Servings: 3 • Size: 1 zucchini (sauce extra) • Points+: 3 pts • Calories: 121.9 • Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

Caramelized Brussels Sprouts with Cranberries and Bacon

I credit my husband for introducing me to Brussels sprouts, because I don't recall eating them before we got married. I think they are delicious and that they needlessly get a bad rep! How many movies have you seen where a kid refuses to eat his Brussels sprouts? Brussels sprouts are cruciferous vegetables and are closely related to cabbage, broccoli and cauliflower... Vegetables which might not scare you at all. 

This recipe is simple to make and seems elegant. Besides, when you add bacon and cranberries, even your kids will like them:) Recipe from my friend, Paige Smedley.

salt

about 16-20 Brussels sprouts, washed and trimmed

2 slices bacon

1/2 red onion, diced

2 Tablespoons butter, divided (I omitted)

1/2 cup dried cranberries (such as Craisins)

3 Tablespoons red wine vinegar

1 teaspoon brown sugar

Freshly ground black pepper

Fill a large pot with water and bring to a boil over high heat.* Generously salt the water and add the Brussels Sprouts. Simmer until just tender, about 5 minutes. (*I actually steamed them in the microwave since they came in a steamer pack.) Do NOT overcook. Drain well, then slice in half.

Meanwhile, heat a large skillet over medium heat and sauté the bacon until browned and crisp. Remove the bacon to a plate lined with a paper towel. Crumble the bacon and set aside.

Leave the bacon fat in the pan and add the red onions and 1 Tbs. butter, if necessary (I omitted the butter). Sauté until onions are translucent, 2-3 minutes. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes. 

Add the halved sprouts to the skillet and stir to coat with the vinegar mixture. Add the remaining Tablespoon of butter (I omitted). Stir in the crumbled bacon. Season with salt and freshly ground black pepper. Transfer to a bowl to serve. Serves 4-6 (3 to 5 full sprouts each).

Dill Dip

1 pint (2 cups) mayo

1 pint sour cream

1 tsp dill weed

2 tsp. Lawry's Seasoned Salt

2 Tbs. parsley flakes

2 Tbs. minced onion

Combine all ingredients and refrigerate before serving with your favorite fresh veggies.

Honey Butter Roasted Potatoes

My amazing friend Annette made these potatoes for us when we visited her family recently and they made quite an impression on my family. They are a little sweet and very comforting. The best part is that they are SO easy! It can be adjusted to fit the number of servings you'll need. I plan for about one potato per person. Recipe from Annette Jones...

Baking potatoes, washed and cut in cubes

Butter, melted (1 Tablespoon for every 2 potatoes)

Honey (1 Tablespoon for every 2 potatoes)

Salt & pepper, to taste

Preheat oven to 400 degrees F. Line a baking sheet with a double layer of tin foil and spray lightly with non-stick cooking spray.

Mix the melted butter, honey, salt and pepper in a bowl or large ziploc bag. Add the cubed potatoes and mix well. Spread potatoes on the prepared baking sheet and roast for 30-40 minutes in the preheated oven, or until potatoes are fork-tender and beginning to brown. Stir & flip potatoes once or twice while baking for even baking. 

Green Beans with Lime

I'm glad to say that my kids actually love vegetables and green beans are one of their favorite. I came across this simple way to make green beans a little more fun in the I Can't Believe It's Not Fattening cookbook by Devin Alexander. You can adjust the amount of lime flavor to your taste. Green beans are what we diabetics call a "free choice," because there aren't even enough calories or carbohydrates to count! This recipe says it makes two 1-cup servings, so you can adjust to suit your family.

1/2 pound fresh green beans, trimmed

2 teaspoons to 1 Tablespoon lime juice, or more, to taste

Sea salt, to taste

Steam green beans for 3-5 minutes, or until they are fork tender. Drain them well. Transfer beans to a serving bowl and toss with lime juice and season with salt. Serve immediately.

Each (1-cup) serving has: 29 calories, 1 g. protein, 7 g. carbohydrates, 1 g. fat, 0 mg. cholesterol, 4 g. fiber, trace sodium.

Garden Fresh Salsa

I know that I am a little late in the season for this recipe, but such is the business of my life! In any case, you can still get these veggies for a great deal right now, and the post will always be here for next summer as well!

I have been blessed with an abundance of veggies from my little garden this year and have tried a few different salsa/pico recipes in search of just the right combination. This is what works for me, but I must say that salsa is one of those very personal foods and we all tend to have different preferences. With that in mind, you could always alter some of the amounts in this recipe to fit your personal taste.

4-5 cups diced tomatoes- any variety will work

1 medium onion- finely diced

1/2 cup diced green onion

1 1/2 cups diced chili pepper *

3/4 cup chopped fresh cilantro

1 jalepeno pepper**

juice of 2 limes

1-2 tsp. minced garlic

1 tsp. salt

1/2 tsp. chili pepper

*I was able to grow some "mild salsa peppers" in my garden that I loved, but I think that these are very close to a basic chili pepper or an Anaheim pepper that you can find in the grocery store. You could use regular green pepper, but these peppers add a lot of flavor to the salsa.

** The jalepeno is optional but it does add some great flavor and actually does not add a ton of heat. When I first tried it, I was worried that it would be too hot for my kids, but they liked it better than without it. If you have never worked with these peppers, just make sure that you wear rubber gloves when handling them and DO NOT touch anything (especially you face). Most of the heat is in the seeds and membranes, so clean them well for a mild heat and leave a little in if you like it spicier.

The key to his recipe is the chopping... and there is a lot of it! Dice all your veggies, and cilantro and save the jalepeno for last and combine them all in a large bowl. Add the lime juice and other seasonings and stir until well combined. Allow to refrigerate at least 3 hours before serving. Remember that this salsa will actually get more flavorful the longer that it sits and it will save for up to a week in the fridge.

Pork Chops with Honey Yams

This is a meal all in one dish: Meat, 2 vegetables and a fruit. My family really likes this one! Recipe adapted from family friend Dorothy Brubaker...

1/4 cup flour

salt & pepper, to taste

6 boneless pork chops

1 Tbs. prepared mustard

2 Tbs. brown sugar

6 pineapple rings

6 green pepper rings

2 Tbs. butter, melted

1/3 cup honey

1-2 large yams, peeled and sliced into 1/4" slices

Preheat oven to 350 degrees F. Place the flour, salt and pepper in a bag with the pork chops and shake to coat. Spray a non-stick skillet with cooking spray and lightly brown pork chops on each side. Place pork chops in a 9 x 13" pan. Mix mustard and brown sugar and spread on pork chops. Place a green pepper ring and pineapple on top of each pork chop. 

Mix the butter and honey in a medium bowl and add yams to coat. Place yams in the dish around the pork chops. Cover with tin foil and bake in preheated oven for 45-60 minutes, or until meat is cooked through and yams are tender. Serves 6.

Gardener's Pie

We've had a few cold and rainy days and it's made me hungry for some warm comfort food. I found this amazing recipe at Ezra Pound Cake that smelled delicious and tasted even better! I wish the pictures did it justice... It is SO good!

MASHED POTATOES:

1 1/2 pounds Yukon Gold potatoes (or Russet), peeled and cut into 1/2-inch cubes

1/4 cup half-and-half

4 Tbs. (1/2 stick) butter

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 large egg yolk

FILLING:

2 Tbs. canola oil

1 cup onion, chopped

1/2 cup green pepper, chopped

2 carrots, finely chopped

2 garlic cloves, minced

1 tsp. salt

1/2 tsp. freshly ground black pepper

2 Tbs. all-purpose flour

2 Tbs. tomato paste*

1 cup vegetable broth*

2 Tbs. fresh rosemary, chopped*

1 tsp. fresh thyme, chopped*

1 (14 oz.) can red kidney beans, rinsed and drained

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen shelled green peas

1. For the Mashed Potatoes: Place the diced potatoes in a medium saucepan, and cover with salted cold water. Cover, and bring to a boil. Uncover, reduce the heat to medium, and simmer for 15 minutes, until the potatoes are tender. Drain the potatoes and return them, off the heat, to the saucepan. Warm the half-and-half and butter in the microwave for 35 seconds. Mash the potatoes. Add the half-and-half and butter mixture, salt, and pepper, and continue to mash until smooth. Stir in the egg yolk. Set aside.
2. Preheat the oven to 400 degrees F. Spray an 11-by-7-inch glass baking dish with cooking spray and set aside.
3. For the Filling: Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper and carrots. Cook, stirring, for 3 to 4 minutes. Add the garlic, salt and pepper. Stir in the flour, and keep cooking for another minute. Stir in the tomato paste, vegetable broth, rosemary and thyme. Bring the mixture to a boil. Add the kidney beans, reduce the heat to low, cover, and simmer until the sauce has thickened slightly, 10 to 12 minutes. Stir in the corn and peas. Spread the vegetable mixture evenly in prepared casserole dish.
4. Top with mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula.
5. Put the baking dish on a baking sheet. Bake for 25 minutes, or just until the potatoes begin to brown. Transfer to a wire rack, and let cool for at least 10 minutes before serving.

* Original recipe called for only 2 teaspoons tomato paste and I increase it to 2 Tablespoons. I used chicken broth in place of the vegetable broth. You can substitute 1 Tbs. dried rosemary and 1/2 tsp. dried thyme for the fresh herbs, if needed.

Tomato Oregano Sandwiches

I am happy to say that my little vegetable garden has really taken off this year! Now I have the fortunate dilemma of having TOO many tomatoes. We are eating them 4 times a day around my house and I am sure that we are all overdosing on lycopene! I have been dicing them in omelets, topping casseroles with them, cooking them up in quesadillas, and slicing them up for a snack with a little salt and balsamic vinegar... so good! This simple summer sandwich recipe is my Mom's invention and is our lunch-of-choice as long as there are fresh tomatoes to be had.

Bread

Tomatoes- washed and thickly sliced

Salt and Pepper

Oregano

Sliced Cheese (we prefer Muenster- Trust me and try it...DIVINE!)

Lay out slices of bread on a baking sheet and top with freshly sliced tomatoes. Sprinkle with salt, pepper, and oregano to taste. Top with sliced cheese and place under your broiler for 3-4 minutes or until cheese is melted and bubbly. Remove from the oven and enjoy!

Chocolate Zucchini Cake

If you are anything like my kids, you just read the title to this recipe and thought "Ewww, gross!" But the reality is that this cake is yummy good and you will never know that the zucchini is in there. It just makes the cake super moist, like with Banana Bread or Applesauce Chocolate Chip Cookies. Either way, it is a great way to use up some of that zucchini that I have coming out of my ears every August. Hope you enjoy!

1 cup brown sugar

1/2 cup sugar

1/2 cup butter- softened

1/2 cup vegetable oil

3 eggs

1 tsp. vanilla

1/2 cup buttermilk

2 1/2 cups flour

1/2 tsp. allspice

1/2 tsp. cinnamon

1/2 tsp. salt

2 tsp. baking soda

4 Tbs. Cocoa powder

2 cups grated zucchini

1 cup chocolate chips

Cream together butter and sugars. Add oil, eggs, vanilla, and buttermilk and mix well. (Remember, if you don't have buttermilk on hand, you can just mix 1/2 tsp. lemon juice into 1/2 cup regular milk and let it sit for a few minutes before adding it to your recipe!) In another bowl, combine dry ingredients and then add slowly to your liquid mixture. Stir just until combined. Fold in your grated zucchini and then pour the batter into a greased 9x13 inch cake pan. Sprinkle chocolate chips evenly over the batter. Bake at 325 degrees for 45 minutes or until a toothpick inserted in the middle comes out clean.

***Grating zucchini is pretty messy, so I like to wait until I have 3-4 big ones and grate them all at once. Then just scoop 2 cup- sized portions into little Ziplock freezer bags. Pop them in the freezer and you can have fresh zucchini for recipes all year! Think how good this cake would taste in December or how nice it would be to bake a loaf of hot Zucchini Bread in the winter. Yum!

***I was getting ready to post this, and I linked the recipe under desserts and vegetables. It made me smile :)

BLT Coleslaw

I used to make a dish similar to this one when I was first married, but have long since lost the recipe. Last week I recreated it to the best of my recollection and we loved it! This is a perfect side dish for barbecues and Summer meals!

1 (16 oz.) bag coleslaw mix

1 cup halved cherry tomatoes (or diced tomatoes)

6 slices bacon, cooked and crumbled 

DRESSING:

1/2 cup brown sugar

2 Tbs. white vinegar

1 Tbs. oil (vegetable, canola or olive)
2 Tbs. light mayonnaise

1/4-1/2  tsp. onion powder

1/2 tsp. salt

Black pepper, to taste

Place coleslaw mix in a large serving bowl. Add bacon and tomatoes and stir well. Mix dressing ingredients together in a small bowl and pour over coleslaw. Mix well. Refrigerate until serving. Serves 6.

Easy Coleslaw

1/3 cup mayonnaise

1/2 tsp salt

4 tsp sugar

1 Tb. vinegar

Stir together.

Then stir in:

1 pkg coleslaw mix

Chill.

Serves 6

Grilled mushrooms

My Grammy says that when I was just a few years old, we came over for dinner and I stepped in the door and exclaimed, "Mmmmmm..... I smell mushrooms!" This is an easy and delicious side dish, just the way my Grammy and my Mom prepare them...

Mushrooms
Olive oil
Beef bouillon granules

Wash and slice mushrooms. Add about 1 Tbs. olive oil to a sauté pan and heat over medium heat. Add some beef bouillon granules (1 tsp.- 1 Tbs.) and the sliced mushrooms.  Cook a few minutes, stirring often, until mushrooms are tender. Also great on top of grilled burgers or steak!

Steamed cabbage: Happy St. Patrick's Day!

My father-in-law cooks Sunday dinner each week(!) The first time I had cabbage as a side dish was at my husband's house, 15 years ago, when we were dating. He made cabbage and declared it "colon friendly." I wasn't sure what to think! Surprisingly, I loved it and now I make cabbage for my family often. I think it tastes a bit like broccoli, which I also love. With St. Patrick's Day next week, why not give this traditional Irish dish a try?

1 head fresh green cabbage*

salt, pepper & butter, to taste

Wash cabbage and carefully remove stem with a knife. Cut cabbage into 10-12 wedges and place in a steamer over boiling water. Steam for 8-12 minutes, or until fork-tender. Serve with butter, salt and pepper. 

*I head serves about 6 people. Cabbage is easy to save, if you want to use 1/2 a head at a time.

Garden Orzo with Chicken

This is a recipe from The Woman's Day Cookbook (1995). It was originally a side dish, but I always add chicken to make it a full meal. Without chicken, it would make a delicious side dish for grilled chicken or pork. Nutrition info below is for the side dish recipe without chicken...

2 chicken breasts (frozen are fine)
1 Tbs. dried onion
3 cups chicken broth
1 1/4 cups orzo (rice-shaped) pasta (8 oz.)
1 tbs. olive or grapeseed oil
1 medium zucchini, diced
1 red bell pepper, diced
1/2 cup onion, diced
1/2 tsp. fresh garlic, minced
1/2 cup Parmesan cheese, grated
1 Tbs. fresh basil, chopped
1/8 tsp. ground black pepper

1. Add the chicken breasts to a small saucepan and barely cover with water. Add dried onion and bring to a boil. Boil for 12-15 minutes, or until chicken is cooked through. Remove chicken and shred with 2 forks. Set aside. 
2. Meanwhile, in a medium saucepan, bring chicken broth to a boil. Add orzo and simmer for 8-10 minutes, or until tender. Drain if necessary.
3. While the pasta and chicken are cooking, heat the oil over medium heat, in a separate medium skillet. Add the zucchini, bell pepper and onion and cook for 5 minutes, stirring frequently, until the vegetables are softened. Add the garlic and shredded cooked chicken and cook for a few minutes more. Remove from heat.
4. In a serving bowl, mix the hot orzo, the vegetable mixture, Parmesan cheese, basil and pepper. Garnish with fresh basil leaves, if desired. Serves 5.

Per serving (without chicken): 242 calories, 9 g. protein, 6 g. fat, 37 g. carbs

Cheesy Potatoes (a.k.a. "Funeral Potatoes")

 I was asked to make "Funeral Potatoes" last week for my son's Blue & Gold Banquet for Boy Scouts. My oldest daughter asked me, "Are they called 'funeral' potatoes, because you'll die if you eat them?" NOT exactly... This potato dish is easy, feeds a crowd and has earned this silly nickname. Nonetheless, they are delicious and are perfect to serve with ham for Easter, which is right around the corner! Serves about 12.

3/4 cup onion, finely chopped

olive oil or butter

2 pounds (32 oz.) hash brown potatoes* 

1/2 cup butter, melted

2 cans condensed Cream of Chicken soup

2 cups sour cream (1 pint)

1/2 tsp. salt

2 cups sharp cheddar cheese, shredded 

2 cups Corn Flakes cereal, coarsely crushed

2 Tbs. melted butter

1. Spray a 9 x 13" baking dish with non-stick cooking spray and set aside. 
2. Preheat oven to 350° F. 
3. Sauté onion in a little olive oil or butter until translucent. 
4. Mix hash browns, 1/2 cup melted butter, condensed soup, sour cream, salt and cheese in a large bowl. Pour into prepared dish and bake for about 35 minutes, or until bubbly.
5. Meanwhile, mix crushed Corn Flakes and 3 Tbs. melted butter. After about 35 minutes in the oven, remove potato casserole and carefully sprinkle with buttered Corn Flakes. Return to the oven for another 5-8 minutes, or until top begins to brown.  

*(I use Simply Potatoes, but if you use frozen hash browns, be sure to thaw them in the refrigerator first)

My funeral potatoes, in all their glory: Taken at Boy Scouts with my cell phone :)

Cowboy Spuds

This is an absolute favorite with my husband's family and is one of my most frequently requested meals at home. Also great for a crowd because everyone can fix their "spud" to their own liking.

Baked potatoes

Ground beef- seasoned, browned, and drained

grated cheese

lettuce

tomatoes

olives

Ranch dressing- we love the Hidden Valley Ranch kind that you buy in the packets and make at home. It is strangely better than the bottled kind!

Bake potatoes and cut open on a plate. Top with meat and cheese and then pile on the "fixins." So good and so very easy!

Zucchini Bread

This is a favorite that our Mom has made since we were little.....

3 cups all-purpose flour

1 Tablespoon cinnamon

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

3 eggs

1 cup sugar*

1 cup brown sugar, firmly packed*

1 cup vegetable oil*

1 tsp. vanilla

2 cups zucchini, grated

1/2 cup nuts, chopped (optional)

1. Preheat oven to 325° F. Grease and flour 2 large loaf pans (or 8 mini loaf pans or 24 muffin tins). Set aside.
2. Stir flour, cinnamon, salt, baking soda and baking powder together in a bowl. Set aside. 
3. In a large bowl, beat together the eggs, sugars, vegetable oil and vanilla. 
4. Stir in flour mixture. Blend in zucchini and nuts, if desired. 
5. Pour into prepared pans and bake for 60 minutes for large loaves, about 20-25 minutes for small loaves or 15-20 minutes for muffins. Bread is done when centers are set and bread is slightly brown.*
6. Let cool in pans for about 5 minutes, then run a knife around the edges of the pans. Turn bread out of pans and cool completely before wrapping in tin foil or placing in an airtight container.

*Less sugar, less fat recipe: Decrease white and brown sugars to 3/4 cup each. Substitute half of the oil for applesauce or non-fat vanilla yogurt.

*High altitude recipe (above 4000 feet): Add a 1/4 cup sour cream to the batter before baking and mix well. Decrease total sugar by about 1/3 cup. Decrease baking times by about 5 minutes.