These recipes offer cold-weather comfort without packing on calories. Most are rich in fiber and vitamins, too:

Cheesy vegetable topper

5-6 cups frozen loose-pack broccoli, carrots and cauliflower
6 strips bacon, cut up
1 (8-ounce) jar cheese spread with pimiento
1 (8-ounce) package low-fat cream cheese, cubed
1/2 cup low-fat milk
1/8 teaspoon garlic powder
2 tablespoons snipped parsley

Cook frozen vegetables according to package directions until crisp-tender. Drain well. Meanwhile, cook cut up bacon until crisp; drain bacon on paper towels. Crumble bacon; cover and chill.

In a clean saucepan, combine cheese spread, cream cheese, milk and garlic powder. Cook and stir over low heat until cheese is melted and sauce is smooth. If necessary, beat with a rotary beater to smooth sauce. Stir in drained vegetables and parsley. If desired, transfer cheese mixture to a storage container; cover and chill until ready to serve. At serving time, stir bacon into sauce. Gently heat through over low heat, stirring occasionally. To serve, spoon a small amount of the mixture over baked potatoes. Makes 3 1/2 cups.

Source: Susan Krumm

Chicken pepper rice pot

1 tablespoon vegetable oil
1 green bell pepper, chopped
3/4 cup chopped onion
2 cloves garlic, minced
1 cup long-grain brown rice
2 cups low-sodium chicken broth
14-ounce can no-salt-added diced tomatoes
2 cups cooked diced chicken breast, skinless
Black pepper to taste
1/2 teaspoon paprika
1 tablespoon chopped parsley

Heat oil in a large skillet over medium heat. Add green pepper, onions and garlic to oil in skillet. Cook for 3 minutes.

Add rice; cook and stir one minute. Stir in broth, tomatoes and chicken. Stir in pepper and paprika. Return to a boil. Cover, and simmer for 30 minutes or until rice is done. Top with fresh chopped parsley.

Serve this dish with a large tossed salad or steamed spinach. Makes four (1 1/2 cup) servings.

Source: Susan Krumm

Cuban beans and rice

1 teaspoon olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 cup diced green bell pepper
3 cups cooked black beans, drained
2 cups low-sodium chicken broth
1 tablespoon vinegar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
3 cups cooked brown rice

Heat the olive oil in a large nonstick skillet. Saute the garlic, onion and green bell pepper until golden, about three minutes. Stir in the beans, broth, vinegar and seasonings, bring to a boil then lower to a simmer; cook covered for five minutes. Spoon bean mixture over cooked rice and serve hot.Makes four (2-cup) servings.

Source: Susan Krumm

Lemon rosemary zucchini

1 tablespoon extra virgin olive oil
1 medium yellow bell pepper, diced
2 teaspoons finely minced fresh rosemary (or 1 teaspoon dried)
2 cups chopped zucchini (2 medium)
1-3 teaspoons freshly squeezed lemon juice, or to taste
Salt and freshly ground black pepper, to taste

In a medium nonstick skillet, heat olive oil over medium heat. Add yellow pepper and rosemary and saute 2 minutes. Add zucchini and salt and pepper, to taste. Continue to saute for another 4 to 5 minutes or until zucchini is just tender. Remove from heat and stir in lemon juice. Makes 4 servings

Source: Susan Krumm

Confetti bean salsa

1 15-ounce can red or black beans
1 11-ounce can corn
1 cup salsa

Drain and rinse beans. Drain corn. Combine beans, corn and salsa in medium-size bowl and mix. Scoop with baked tortilla chips, raw vegetables or whole-grain crackers.

Source: www.actionforhealthykids.org

Carrot raisin mini muffins

2 eggs
1/2 cup plus 2 tablespoons vegetable oil
1/2 cup sugar
1 1/2 cups coarsely grated carrots
1/2 cup raisins
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg

Preheat oven to 400 degrees. Line the muffin tins with paper cups or spray with non-stick spray.

Whisk the eggs, oil and sugar together in a large mixing bowl. Stir in carrots and raisins.

Stir together the remaining ingredients in another bowl. Add the flour mixture to the carrot mixture and stir to combine. Spoon the mixture into muffin cups. Bake 15 to 20 minutes until a toothpick comes out clean.

Source: www.foodfit.com

Stuffed zucchini

7- to 8-ounce package chicken flavored rice mix
4 medium zucchini (about 2 1/4 pounds)1 small tomato, chopped
1/2 cup shredded Muenster cheese

Prepare rice according to directions. In large saucepan, heat 6 cups of water. Bring to a boil. Cut zucchini lengthwise; add to water and cook over medium heat until just tender-crisp. Drain under cold running water for a few seconds.

Preheat oven to 375 degrees. Using tip of teaspoon, scoop out and discard seeds from zucchini, leaving shells about 1/4-inch to 1/2-inch thick. Arrange in a row in greased 13-by-9-inch baking dish. Pile rice into zucchini; top each with some tomato and cheese. Bake 10 minutes, or until cheese melts and rice is heated through. Makes 8 servings.

Source: Susan Krumm