Cheap and easy recipes From Taste of Home’s Light and Tasty

Marvelous Melon

1 large canteloupe
1 package strawberry banana gelatin
1 cup of boiling water
1/2 cup unsweetened applesauce
1 cup sliced fresh strawberries

Cut melon in half lengthwise from bud to stem end and discard seeds. Cut a thin slice off the bottom of each half so the melon sits flat and pat dry. In a bowl, dissolve gelatin in boiling water, then stir in applesauce and strawberries. Pour into melon halves discarding any remaining gelatin mixture or save for another use. Cover with plastic wrap and refrigerate overnight. Just before serving, slice each melon half into three wedges.

Creamy Parsley Veggie Dip

1 cup fat-free mayonnaise
1 cup (8 ounces) reduced-fat sour cream
1/3 cup minced fresh parsely
2 tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 galic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours. Serve with your choice of vegetables.

Citrus Orange Roughy

1/2 cup dry bread crumbs
3/4 teaspoon salt
1/2 cup orange juice
2 tablespoons reduce-sodium soy sauce
1 tablespoon butter or stick margarine, melted
1 tablespoon olive or canola oil
1/2 teaspoon lemon juice
4 orange roughy fillets (6 ounces each)

In a shallow bowl, combine bread crumbs and salt. In another shallow, combine the orange juice, soy sauce, butter, oil and lemon juice. Dip the fillets into orange juice mixture then coat with crumb mixture. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Baking, uncovered at 450 degree oven for 15-18 minutes or until fish flakes easily with a fork.

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