Posted in Recipe on February 22, 2012
Ingredients
1/2 cup fat-free frozen vanilla yogurt
1/2 cup ice cubes
1/2 cup orange juice
1/4 teaspoon vanilla
Directions
Put the mugs in freezer to chill. Combine all ingredients and blend in blender on high until smooth. Pour into chilled mugs and serve. Note: May substitute pineapple juice for orange juice.
Posted in Recipe on February 9, 2012
Ingredients
2 cups diced peeled pitted ripe but firm peaches
1 cup diced unpeeled hothouse cucumber (English kind is best)
3/4 cup diced red bell pepper
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons apricot preserves
1 teaspoon chopped canned chipotle chiles in adobo sauce.
Directions
Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.)
Posted in Recipe on February 8, 2012
Ingredients
1 cup buttermilk
3/4 cup corn meal
1/4 cup flour
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon sugar
1/4 cup egg substitute
Directions
Blend or mix well until smooth. Pour in a number 5 skillet that has been sprayed with vegetable oil spray and preheated (be sure it’s very hot). Bake at 400
Posted in Recipe on February 3, 2012
Ingredients
2 cups diced (1/4 inch) cantaloupe
1/4 cup finely chopped sweet onion such as Vidalia
2 tablespoons finely chopped fresh basil
1 (2-inch-long) fresh Serrano pepper, minced (including some seeds)
1 tablespoon fresh lime juice
1/4 teaspoon salt
Directions
Toss together all ingredients in a bowl and let stand, covered and chilled, 10 minutes.
Posted in Recipe on February 1, 2012
Ingredients
4 fat-free flour tortillas (10-inch)
1 pound boneless, skinned chicken breasts, cut into thin strips
1 medium-size sweet hybrid onion, sliced
1 clove garlic, finely chopped
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups green leaf lettuce, cut in shreds
2 medium Roma tomatoes, chopped
1/2 cup fat free ranch salad dressing
Directions
Heat oven to 350 degrees F. Wrap tortillas in foil. Heat in 350 degree F oven 10 to 15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium-high heat. When skillet is hot, add chicken, onion slices and garlic; saut until chicken is no longer pink in center, 4 to 6 minutes. Stir in Worcestershire sauce; add salt and pepper. Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2 to 3 tablespoons dressing. Roll up the tortillas and serve. Makes 4 servings.
Posted in Recipe on January 27, 2012
Ingredients
1 large or two medium fresh vine ripe tomatoes, diced
1 large poblano pepper, firm and dark green in color
1/2 cup or less cilantro, chopped fine
1 large sweet onion like Vidalia, chopped
juice of 1 large lime
1 clove of garlic (2 cloves if you are a garlic lover)
salt and fresh ground black pepper to taste
Directions
Combine all ingredients and place in an airtight container in refrigerator to meld flavors together. Enjoy on all kinds of meat, poultry and fish or as a dipper for baked tortilla chips. This milder version can even be used on sandwiches without masking other flavors.
Posted in Recipe on January 26, 2012
Ingredients
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 egg, lightly beaten
1 cup low-fat buttermilk
2 tbsp honey
Directions
Whisk whole-wheat flour, baking powder, baking soda and salt in a medium bowl.
In a small bowl, combine egg, buttermilk and honey.
Make a well in dry ingredients and stir in egg and buttermilk mixture. Allow batter to rest for a few minutes.
Set a nonstick frying pan to medium-high heat. Drop batter by 1/4 cupfuls on to griddle or pan. Cook until the edges begin to dry and bubbles appear in the pancakes. Flip and cook for 1-2 minutes more.
(Makes 8 pancakes)
Posted in Recipe on January 24, 2012
Ingredients
3 cans tuna in water
1 onion (chopped)
2 tbsp mustard seed
1 egg beaten
2 tbsp minced cilantro
3 gloves garlic
2 tsp olive oil
twist of lemon juice
Preparation
Put the olive oil in a sauce pan and turn on high 2-3 minutes. Mix the egg, tuna and onion first. After mixed by hand add the remaining ingredients in a bowl and form into 2 equal patties. Place patties in sauce pan and sear one side for about a minute. Reduce heat to medium and continue to cook for about 5 minutes on each side. When finished, give each patty a twist of lemon juice. Serve and enjoy!
Posted in Recipe on January 22, 2012
Ingredients
4 cups low fat vanilla yogurt
4 medium bananas
2 cups frozen strawberries
2 cups orange juice
Directions
If using fresh strawberries freeze strawberries the day before. Place 1/2 of each amount into blender. Blend on high for 30 minutes. Place other half of ingredients in blender and repeat. Serve immediately.
Posted in Recipe on January 21, 2012
Ingredients
1 cup sun-dried tomatoes, rehydrated
1 tbsp balsamic vinegar
1 cup non-fat cream cheese
1/2 cup non-fat sour cream
basil leaves, for garnishing
Directions
Puree the sun-dried tomatoes and balsamic vinegar in the food processor. Add the cream cheese and process until the mixture is smooth.
Add the sour cream and pulse until combined. (Be careful not to over process or the mixture will liquify.)
Transfer the spread to a serving bowl and garnish with fresh basil.
(Makes 10 Servings)
