20-Minute Cookbook

Recipes
LIGHT FARE
Presto Pesto Pasta Soup Buffalo Drumsticks Fire Ball Pizza Artichoke Bread Dip Chinese Chicken Soup Sweet n Sour Meatballs Sausage and Pepper Sub Luau Pizza Polenta Caponata 3 4 4 5 5 6 6 7 7

20-Minute Cookbook

ENTRES
Coconut Curried Chicken Shrimp Pasta Florentine Pilgrims Feast Spicy Corn Quesadillas Bean and Beef Burritos Ham and Cheese Omelet Open-Face Chicken Tacos Italian Pork Chops Fast Fish Tacos Salmon Burgers Ham and Mushroom Scramble Hawaiian Beans and Franks Mexcellent Casserole Veggie Burritos 8 8 9 9 10 10 11 11 12 12 13 13 14 14

Project editor: Krissa Y. Strauss Copy editor: Donna Bucchin Cover designer: Katie Seitzer Book design manager: Katie Seitzer Book designer: Jen Doop Photo editor: Marc Sirinsky Photography: Jeff Harris/Fire Ball Pizza, page 4; Chinese Chicken Soup, page 5; Shrimp Pasta Florentine, page 8; Mexcellent Casserole, page 14; Ice Queen Sandwiches, page 15. All other photos, Mitch Mandel, Rodale Images (RSI).

DESSERTS
Chocolate Bread Pudding Ice Queen Sandwiches 15 15

2006 by Rodale Inc.

WOMENSHEALTHMAG.COM

freeze play

HUNGRY? Think outside the icebox. A little ingenuity can transform ordinary frozen foods into meals you cant wait to eat.

Just because a frozen meal comes in its own little preportioned dish doesnt mean it has to stay that wayor taste that way. Its time to thaw the cold war between smart, healthy eaters and the easiest foods in the world to prepare. Sure, we live in the golden age of the organic, free-range, and grass-fed, where a frozen block of peas will seem about as cool as Dick Cheney. But we also dont have the time to chase down a chicken and cook it in a pot. The solution? Freshen up your frozen. With a few simple moves, for example, you can turn a plain Lean Cuisine Fettuccini Alfredo into an epicurean delight with fresh spinach and sauted shrimpin only 60 seconds more prep time. The fact is, you can eat great in less time with these entres, soups, and easy-as-pie desserts. Now thats cool.

LIGHT FARE

Presto Pesto Pasta Soup

1 1 c low-sodium vegetable juice c frozen pesto-avored pasta-vegetable mix

HOW TO MAKE IT: In a saucepan, heat the vegetable juice on mediumlow. Microwave the frozen mix according to package instructions, then stir it into the vegetable juice. Reduce heat to low and simmer for 5 minutes, stirring occasionally.

Makes 1 serving
Per serving: 170 cal, 6 g pro, 26 g carb, 4 g fat, 1 g sat fat, 3 g ber, 470 mg sodium

20-MINUTE COOKBOOK

LIGHT FARE
4

Buffalo Drumsticks
3 1 2 1 4 2 2 1 4 Tbsp reduced-calorie butter 15-oz can sloppy joe sauce c mild hot-pepper sauce lb small chicken drumsticks (about 8), skin removed celery ribs, cut into sticks c low-fat blue cheese salad dressing

HOW TO MAKE IT: In a 2-quart microwave-safe dish, microwave the butter

for 15 to 20 seconds, until melted. Mix in the sloppy joe sauce and hot-pepper sauce. Put the drumsticks in the dish, alternating fat ends and thin ends of the drumsticks at the edges of the dish; spoon on the sauce. Microwave for 3 to 5 minutes, then switch the ones in the center with those on the edges to ensure even cooking. Spoon sauce from the dish, and spread it over all. Microwave for 3 to 5 minutes, or until the meat juices run almost clear (or registering 160F on an instant-read thermometer). Set aside for 5 minutes. (The temperature of the meat will continue to rise another 10 to 15F.) Serve with the celery sticks, the blue cheese dressing, and the extra sauce pooled at the bottom of the dish.

Makes 4 servings
Per serving: 394 cal, 49 g pro, 12 g carb, 15 g fat, 6 g sat fat, 2 g ber, 1,067 mg sodium

Fire Ball Pizza

1 4 1 5 1 4 ready-made personal pizza crust Tbsp chunky marinara sauce tsp green chile peppers, chopped frozen Italian-style meatballs c mozzarella cheese, hand-grated

HOW TO MAKE IT: Preheat oven to 450F. Spread the marinara sauce
evenly over the pizza crust, then add the chile peppers. Microwave the meatballs according to package instructions, then cut them in half and place them cut-side down on the pizza. Top with cheese, and bake for 5 to 7 minutes.

Makes 1 serving
Per pizza: 568 cal, 37 g pro, 39 g carb, 27 g fat, 10 g sat fat, 2 g ber, 864 mg sodium

WOMENSHEALTHMAG.COM

LIGHT FARE

Artichoke Bread Dip

2 1 1
1

2 2 1 2 1 3 4 1 8 2
1 1

c nely chopped red onion minced large garlic clove 8-oz container reduced-fat sour cream c low-fat mayonnaise 14-oz can artichoke hearts, drained and nely chopped 4-oz jar chopped mild green chiles, drained 10-oz package frozen chopped spinach, thawed and squeezed dry c grated Parmesan cheese tsp paprika small round loaves fresh pumpernickel or sourdough bread

HOW TO MAKE IT: Coat a medium microwave-safe bowl with cooking spray
and stir in the onion and garlic. Cover tightly with plastic wrap and microwave for 4 to 6 minutes, or until the onion is soft. Mix in the sour cream and mayo and then all of the remaining ingredients except the bread. Cover and microwave for 4 to 6 minutes, or until hot. Cut out the top of one loaf and remove the bread from inside, leaving a 1" shell of crust. Fill with the sour cream mixture, and cut the remaining bread into cubes for dunking.

Makes 12 servings
Per serving: 214 cal, 7 g pro, 26 g carb, 10 g fat, 4 g sat fat, 2 g ber, 470 mg sodium

Chinese Chicken Soup

2 1 1 1 c low-sodium chicken broth package Szechuan-style chicken noodle frozen dinner small dash soy sauce tsp fresh cilantro, chopped

HOW TO MAKE IT: In a saucepan, heat broth on medium. Microwave the

dinner according to package instructions, then stir it into the broth. Add soy sauce (for some reason, it helps balance the taste of the chicken brothtrust us). Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Add cilantro just before serving.

Makes 1 serving
Per serving: 297 cal, 20 g pro, 39 g carb, 7 g fat, 1 g sat fat, 4 g ber, 1,084 mg sodium

20-MINUTE COOKBOOK

LIGHT FARE
6

Sweet n Sour Meatballs

1 1 1 2 2 1 2 1 15-oz can sloppy joe sauce 8-oz can crushed pineapple, drained c nely chopped green bell pepper Tbsp packed brown sugar Tbsp spicy brown mustard Tbsp light teriyaki sauce lb frozen precooked lean meatballs (from the frozen-meat case)

HOW TO MAKE IT: Combine everything but the meatballs into a 11 2 -quart
microwave-safe dish (8" x 8" dish). Stir in the frozen meatballs, cover tightly with plastic wrap, and microwave for 12 to 14 minutes, stirring a few times, until the meatballs are heated through.

Makes 10 servings
Per serving: 136 cal, 5 g pro, 12 g carb, 8 g fat, 4 g sat fat, 2 g ber, 451 mg sodium

Sausage and Pepper Sub

1 1 1 1 14 1 2 1 1 2 4 onion sliced into rings large bell pepper (green or red), cut into short strips Tbsp olive oil lb hot Italian turkey sausage (about 4 big links) tsp Italian seasoning 15-oz can low-sodium Italian-style tomato sauce tsp hot-pepper sauce steak rolls, split lengthwise

HOW TO MAKE IT: In a 2-quart microwave-safe dish, mix together the

onion, pepper, and oil. Cover tightly with plastic wrap and microwave for 4 to 6 minutes, or until the veggies soften. Put the sausages on top of the veggies, poking each link with a knife a few times so the sausages dont explode during cooking. Scatter the seasoning over top and pour on the tomato sauce. Sprinkle the hot-pepper sauce all over it. Cover and microwave for 5 to 7 minutes, turning the sausages once, until the sausages are cooked through. Spread some of the sauce on each roll, add a sausage and some peppers, onions, and more sauce.

Makes 4 servings
Per serving: 350 cal, 28 g pro, 42 g carb, 10 g fat, 2 g sat fat, 4 g ber, 743 mg sodium

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LIGHT FARE

Luau Pizza
1 1 2 1 1 1 1 10-oz can refrigerated pizza dough 8-oz can tomato sauce 5-oz can chunk lean ham, drained 8-oz can crushed pineapple, drained 4-oz can chopped or sliced jalapeos, drained c shredded low-fat mozzarella cheese

HOW TO MAKE IT: Preheat the oven to 400F. Coat a cookie sheet with
cooking spray. Unroll the dough on the cookie sheet and press it out to a 12" diameter. Pour the sauce on the dough. Add the ham, pineapple, and jalapeos. Top with the cheese. Bake for 13 to 18 minutes, until the crust is golden.

Makes 8 slices
Per slice: 202 cal, 10 g pro, 22 g carb, 7 g fat, 3 g sat fat, 2 g ber, 725 mg sodium

Polenta Caponata
2 1 2 2 1 2 1 2 1 3
1

c chopped onion tsp olive oil minced large garlic cloves 5-oz cans caponata (eggplant appetizer) 15-oz can Italian-style tomato sauce tsp Italian seasoning 16-oz package prepared polenta (from the produce cold case) Tbsp grated Parmesan cheese

HOW TO MAKE IT: In a 2-quart microwave-safe dish, mix the onion with
the oil until coated. Microwave for 4 to 6 minutes, or until soft. Stir in the garlic, caponata, tomato sauce, and Italian seasoning and microwave for 8 to 10 minutes, or until the sauce thickens. Slice the polenta into 1 2"-thick pieces and put into the sauce in a single layer. Spoon some sauce evenly over each slice. Microwave for 2 to 3 minutes, or until the polenta is hot. Top with the cheese.

Makes 3 servings
Per serving: 369 cal, 10 g pro, 39 g carb, 10 g fat, 2 g sat fat, 5 g ber, 878 mg sodium

20-MINUTE COOKBOOK

ENTRES
8

Coconut Curried Chicken

1 2 2 3 1 1 1 8 1 2 1 1 2 lb boneless, skinless chicken breasts (3 or 4 breasts), cut into bite-size pieces tsp vegetable oil Tbsp curry powder minced garlic cloves small onion, chopped tsp chopped fresh ginger tsp cayenne pepper c canned light coconut milk Tbsp canned tomato paste tsp salt

HOW TO MAKE IT: In a 2-quart microwave-safe dish, mix the chicken with
the oil until coated. Stir in the curry powder, garlic, onion, ginger, and cayenne. Microwave for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through. Spread the chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. Mix thoroughly into the chicken and cover tightly with plastic wrap. Microwave for 10 to 12 minutes, stirring a few times, until the sauce thickens and the avors are blended. Stir in the salt and serve. If desired, serve over rice.

Makes 4 servings
Per serving: 219 cal, 27 g pro, 4 g carb, 10 g fat, 6 g sat fat, 2 g ber, 370 mg sodium

Shrimp Pasta Florentine

1 1 12 1 4 6 package fettuccine Alfredo frozen entre c tightly packed baby spinach leaves tsp minced garlic medium-size frozen shrimp

HOW TO MAKE IT: Lightly coat a nonstick skillet with cooking spray,
then heat skillet to medium. Microwave the pasta entre according to package instructions. Toss the spinach, garlic, and thawed shrimp into heated skillet, turning frequently with tongs until leaves are wilted (about 2 minutes). Stir spinach-shrimp mixture into pasta.

Makes 1 serving
Per serving: 331 cal, 20 g pro, 44 g carb, 7 g fat, 3 g sat fat, 32 g ber, 801 mg sodium

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ENTRES

Pilgrims Feast
3 1 1 2 2 1 4 1 2 1 8 1 2 Tbsp reduced-calorie butter c chopped onion c chopped celery c herbed stufng mix c canned low-sodium chicken broth turkey breast chops (about 1 14 lb total) tsp poultry seasoning tsp ground black pepper 10-oz can turkey gravy

HOW TO MAKE IT: In a 2-quart microwave-safe dish, microwave 1 tablespoon

of the butter for 15 to 20 seconds, until melted. Stir in the onion and celery and microwave for 4 to 6 minutes, or until soft. Add the stufng mix, broth, and remaining butter. Cover tightly with plastic wrap and microwave for 3 to 4 minutes, or until the liquid has been absorbed. Remove to a bowl and cover with foil to keep warm. Put the turkey chops in the dish in a single layer. Scatter the poultry seasoning and pepper over both sides of the chops. Pour the gravy over the turkey. Cover tightly with plastic wrap and microwave for 2 to 3 minutes. Flip the chops and spoon some gravy over the tops. Cover and microwave for 2 to 3 minutes, or until the turkey is almost white in the middle. Set aside for 2 minutes to allow the turkey to nish cooking. Serve the turkey alongside the stufng, with pan gravy for pouring on top.

Makes 4 servings
Per serving: 374 cal, 35 g pro, 26 g carb, 14 g fat, 3 g sat fat, 4 g ber, 732 mg sodium

Spicy Corn Quesadillas

2 1 8 1 7-oz cans low-sodium whole-kernel corn 4-oz jar chunky salsa 6" corn tortillas c shredded reduced-fat Cheddar or Monterey Jack cheese

HOW TO MAKE IT: In a large nonstick skillet, stir together the corn and salsa
over high heat. Spoon the mixture evenly over 4 tortillas. Toss 14 cup of the cheese onto each. Place the lled tortillas in the skillet, top each with a second tortilla, and cook for about 3 minutes on each side.

Makes 4 servings
Per serving: 507 cal, 27 g pro, 68 g carb, 15 g fat, 6 g sat fat, 12 g ber, 1,006 mg sodium

20-MINUTE COOKBOOK

ENTRES
10

Bean and Beef Burritos

2 4 1 1 2 1 2
1 1

6 1

lb extra-lean ground beef tsp garlic powder 16-oz can refried black or pinto beans with chiles c salsa tsp dried oregano Juice of 12 lime 8" low-fat our tortillas c shredded reduced-fat Cheddar or Monterey Jack cheese

HOW TO MAKE IT: Brown the beef and garlic powder in a nonstick skillet
over medium heat. In a medium bowl, combine the beans, salsa, oregano, and lime juice. Simmer for 5 to 8 minutes, until slightly thickened. Put an equal amount onto each of the tortillas, top each with an equal amount of the cheese, and roll up.

Makes 6 burritos
Per burrito: 297 cal, 20 g pro, 35 g carb, 9 g fat, 4 g sat fat, 5 g ber, 1,035 mg sodium

Ham and Cheese Omelet

3 3 1 2 2 1 3 Tbsp nely chopped onion Tbsp nely chopped green bell pepper 5-oz can chunk lean ham, drained and chopped eggs Tbsp 2% milk Tbsp shredded low-fat Cheddar cheese Pinch of ground black pepper

HOW TO MAKE IT: Coat a 1-quart microwave-safe dish with cooking spray.
Stir in the onion and bell pepper and cover tightly with plastic wrap. Microwave for 2 to 3 minutes, or until the veggies soften. Stir in the ham, cover, and microwave for 1 to 2 minutes, or until heated through. In a bowl, beat the eggs and milk. Pour the beaten eggs over the ham mixture. With the dish uncovered, microwave for 1 to 2 minutes, stirring once, until the eggs are still a little wet. Scatter on the cheese and black pepper. Microwave for 30 seconds to 1 minute, or until the eggs are set and the cheese is melted.

Makes 1 serving
Per serving: 302 cal, 30 g pro, 7 g carb, 14 g fat, 7 g sat fat, 1 g ber, 778 mg sodium

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ENTRES

Open-Face Chicken Tacos

4 1 1 1 2 3 1 2 6" corn tortillas 10-oz can chunk chicken breast, drained and aked 15-oz can refried beans with green chiles c chunky salsa c shredded lettuce sliced scallions c shredded reduced-fat Cheddar cheese

HOW TO MAKE IT: Preheat the oven to 400F. Put the tortillas on a large
sheet of heavy-duty foil and coat all over with cooking spray. Bake for 10 minutes, turning once. In a microwaveable bowl, combine the chicken, beans, and salsa and microwave on high power for 2 to 3 minutes. Put equal amounts of the chicken mixture onto each tortilla. Top each with 12 cup of the lettuce, 14 of the scallions, and 14 of the cheese.

Makes 4 tacos
Per taco: 305 cal, 26 g pro, 38 g carb, 5 g fat, 2 g sat fat, 9 g ber, 1,523 mg sodium

Italian Pork Chops

1 1 4 2 4 1 6-oz can Italian-style tomato paste c low-fat balsamic vinaigrette minced garlic cloves boneless center-cut pork loin chops (about 1 lb total) Tbsp chopped parsley or basil

HOW TO MAKE IT: In a 2-quart microwave-safe dish, mix the tomato paste,
vinaigrette, and garlic. Drop in the chops, spreading the sauce all over them. Cover tightly with plastic wrap and microwave for 8 to 10 minutes, stopping once or twice to ip the chops and swap the ones in the center of the dish with those on the edges to ensure even cooking. When done, the chops will be just slightly pink in the middle (registering about 145F on an instant-read thermometer), and the meat juices will run almost clear. Cover and set aside for 2 minutes to allow the still-hot chops to nish cooking. Serve with sauce over top and sprinkle with the parsley or basil.

Makes 4 servings
Per serving: 217 cal, 25 g pro, 14 g carb, 7 g fat, 2 g sat fat, 3 g ber, 311 mg sodium

20-MINUTE COOKBOOK

11

ENTRES
12

Fast Fish Tacos

1 1 1 2 1 4 2 1 1 4 4 1 Tbsp canola oil minced garlic clove tsp dried oregano tsp ground cumin 6-oz cans low-sodium chunk white tuna, drained and aked 14-oz can diced tomatoes with zesty jalapeos, well-drained tsp hot-pepper sauce, or to taste Juice of 12 lime 8" low-fat our tortillas c shredded low-fat sharp Cheddar or Monterey Jack cheese

HOW TO MAKE IT: Mix the oil, garlic, oregano, and cumin in a 1-quart
microwave-safe dish, and microwave for 1 minute, or until sizzling. Stir in the tuna, tomatoes, hot-pepper sauce, and lime juice. Microwave for 2 to 4 minutes, or until heated through, stirring once. Microwave the tortillas for 10 seconds, or until warm. Spoon some of the hot lling onto each tortilla, top with the cheese, and fold up.

Makes 4 tacos
Per taco: 377 cal, 33 g pro, 34 g carb, 11 g fat, 3 g sat fat, 2 g ber, 860 mg sodium

Salmon Burgers
3 1 1 12 1 2 2 1 2 6-oz cans boneless, skinless pink salmon, undrained 11-oz can corn with peppers, drained c crushed saltines c nely chopped onion large eggs large egg white tsp corn oil or canola oil

HOW TO MAKE IT: Place the salmon in a bowl and mash. Stir in the corn,
1 cup of the cracker crumbs, the onion, the eggs, and the egg white. Spread the remaining 12 cup crumbs on a plate. Form the salmon into 4 burgers and press each into the crumbs on both sides. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Cook the burgers 2 at a time, 3 minutes per side, until browned, adding the remaining oil as needed. Serve with tartar sauce.

Makes 4 burgers
Per burger: 364 cal, 32 g pro, 33 g carb, 12 g fat, 4 g sat fat, 3 g ber, 1,391 mg sodium

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ENTRES

Ham and Mushroom Scramble

1 1 1 2 1 4 1 4 1 2 5-oz can chunk lean ham, drained 6-oz can sliced mushrooms, drained 15-oz can sliced new potatoes, drained eggs + 4 egg whites, beaten c fat-free milk tsp ground black pepper c shredded low-fat mozzarella cheese

HOW TO MAKE IT: Preheat the broiler. Coat a medium nonstick skillet with
cooking spray and add the ham, mushrooms, and potatoes. Cook over medium heat. In a bowl, mix the eggs, milk, and pepper. Pour into the skillet and cook, stirring once or twice, until the eggs begin to set. Cook undisturbed for 3 minutes, until the eggs are set in the middle but still soft on top. Top with the cheese and run under the broiler for 2 minutes, until puffy and golden.

Makes 4 servings
Per serving: 248 cal, 18 g pro, 13 g carb, 13 g fat, 5 g sat fat, 2 g ber, 857 mg sodium

Hawaiian Beans and Franks

2 2 1 2 1 1 1 2 1 2 1 1 2
1 1

onion, chopped green bell pepper, chopped minced garlic clove Tbsp canola oil 15-oz can red kidney beans, rinsed and drained 15-oz can black-eyed peas, rinsed and drained lb reduced-fat beef hot dogs (4 or 5 dogs), sliced tsp hot-pepper sauce 8-oz can pineapple chunks in juice, drained, half of juice reserved c shredded low-fat sharp Cheddar cheese

HOW TO MAKE IT: In a 2-quart microwave-safe dish, combine the onion,

pepper, garlic, and oil. Microwave for 2 to 4 minutes. Stir in the beans, peas, hot dogs, hot-pepper sauce, and the pineapple and its reserved juice. Cover tightly with plastic wrap and microwave for 12 to 15 minutes, or until hot. Top with the cheese.

Makes 6 servings
Per serving: 261 cal, 13 g pro, 22 g carb, 13 g fat, 4 g sat fat, 6 g ber, 731 mg sodium

20-MINUTE COOKBOOK

13

ENTRES
14

Mexcellent Casserole
1 1 4 1 1 1 c lean ground beef c frozen corn kernels Roma tomato, chopped package Santa Festyle rice and beans frozen dinner tsp fresh cilantro, chopped

HOW TO MAKE IT: In a skillet, brown the beef over medium heat. Drain fat
and return to pan with the corn and tomato. Microwave the dinner according to package instructions, then stir into the beef mixture. Simmer on low for 2 to 3 minutes, stirring occasionally. Top with cilantro just before serving.

Makes 1 serving
Per serving: 399 cal, 18 g pro, 65 g carb, 8 g fat, 3 g sat fat, 6 g ber, 606 mg sodium

Veggie Burritos
2 4 1 1 2 1 3 1 8 1 3 3 1 4
1 1

c chopped green bell pepper c chopped red onion tsp olive oil 14-oz can diced tomatoes with zesty jalapeos, well-drained 6-oz can sliced mushrooms, drained eggs tsp ground black pepper c shredded low-fat sharp Cheddar cheese 8" our tortillas c salsa

HOW TO MAKE IT: In a 1-quart microwave-safe dish, mix together the bell
pepper, onion, and oil. Microwave for 3 to 5 minutes, or until the veggies soften. Stir in the tomatoes and mushrooms and microwave for 2 to 3 minutes, or until hot. In a medium bowl, beat the eggs and black pepper. Pour over the veggies and mix it all up. Microwave for 2 to 4 minutes, stirring twice, until the eggs are almost set. Top with the cheese and microwave for 1 to 3 minutes, or until the cheese is melted. Microwave the tortillas for 10 to 20 seconds, until warm. Spoon the egg lling onto each tortilla, top with salsa, and roll up.

Makes 3 servings
Per serving: 322 cal, 15 g pro, 38 g carb, 12 g fat, 4 g sat fat, 4 g ber, 811 mg sodium

WOMENSHEALTHMAG.COM

DESSERTS

Chocolate Bread Pudding

5 3 1 2 2 1 4 1 2 1 4 slices bread (white, raisin, or oatmeal) eggs c canned chocolate syrup c 1% milk c packed brown sugar tsp vanilla extract tsp ground cinnamon

HOW TO MAKE IT: Cut bread into bite-size squares, and place into a

112 -quart (8" x 8") microwave-safe dish. In a medium bowl, beat the eggs, then mix in everything else. Pour the egg mixture over the bread, squashing the bread with a spoon so it gets completely soaked. Microwave on medium power for 10 to 12 minutes, or until a knife inserted in the center comes out almost clean (the edges will be a little rmer than the center). Set aside still-hot pudding for 2 minutes to nish cooking.

Makes 6 servings
Per serving: 240 cal, 8 g pro, 40 g carb, 5 g fat, 2 g sat fat, 1 g ber, 203 mg sodium

Ice Queen Sandwiches

2 4 Tbsp reduced-fat butter pecan ice cream ginger cookies

HOW TO MAKE IT: Let the ice cream sit out on the counter for about
5 minutes to soften. Scoop out 1 tablespoon of ice cream and place onto one cookie. Top with a second cookie, pressing lightly. Place sandwiches into a zip-top plastic bag and return to freezer.

Makes 2 sandwiches
Per sandwich: 75 cal, 0 g pro, 13 g carb, 1 g fat, 0 g sat fat, 0 g ber, 92 mg sodium

20-MINUTE COOKBOOK

15

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