RECIPE OF THE DAY! YOGURT DRESSING WITH SPRING SALAD

Easy to make Low Calorie Yogurt Dressing will taste great over many types of salads also.
ENJOY!

Makes 8 servings

Spring Salad with Yogurt Dressing

Active Time: 8 minutes
Total Time: 8 minutes


Ingredients

Yogurt Dressing

1/3 cup each plain lowfat yogurt and light mayonnaise

2 Tbsp lemon juice

2 Tbsp finely chopped scallions or chives

2 to 3 Tbsp water

1/4 tsp salt

1/8 tsp pepper

Salad

2 heads Boston lettuce

2 cups baby spinach

1 cup frisée

1 seedless cucumber, halved lengthwise and sliced

Preparation

1. Yogurt Dressing: Whisk ingredients in small bowl; cover and refrigerate until ready to serve.

2. Tear lettuce into bite-size pieces; toss with spinach, frisée and cucumber. In salad bowl, toss with dressing and serve.

Planning Tip: Make the dressing several days ahead and store in an airtight container in the refrigerator.

53 Calories Per Serving

RECIPE OF THE DAY! SHRIMP COCKTAIL CHIPOTLE BITES

This mouth watering dish has some bold flavors that you, your family and friends will love.
Shrimp Cocktail Chipotle Bites hors d'oeuvre will be a hit at any dinner party. ENJOY!

Makes 36 cocktail bites
Servings 12

Active Time: 8 minutes
Total Time: 30 minutes

Ingredients

1 3/4 lb raw large shrimp, peeled and deveined

1 bottle (12 oz) beer

3 large cloves garlic, peeled and smashed with side of knife

1/4 tsp salt

3 chipotle chiles in adobo sauce, seeded and minced, plus 1 Tbsp adobo sauce

1/3 cup light mayonnaise

2 Tbsp each chili sauce and minced red onion

1 tsp grated orange zest

1 Tbsp orange juice

1/4 cup chopped cilantro

36 large restaurant-style tortilla chips

Garnish: finely shredded iceberg lettuce, diced avocado, cilantro leaves

Preparation

1. Place shrimp in large, deep skillet in a single layer; add beer, garlic and salt. Turn heat to medium. Slowly poach shrimp 10 minutes, turning shrimp after 5 minutes, until just cooked through (beer will just be approaching a simmer at this point). Remove shrimp with slotted spoon to bowl and cool. Bring beer and garlic to a boil; boil 8 minutes, or until reduced to 3 Tbsp, skimming surface once or twice. Strain into a bowl. Add garlic and mash; cool.

2. Add chiles, adobo sauce, mayonnaise, chili sauce, red onion, orange zest and juice, and chopped cilantro to beer mixture; whisk dressing until blended.

3. Cut shrimp into 2 or 3 pieces each and add to dressing; toss to coat.

4. To serve, top tortilla chips with shredded lettuce and shrimp mixture. Garnish with diced avocado and a cilantro leaf.

Plan Ahead: You can make through Step 3 up to 2 days ahead and refrigerate.

160 Calories Per Serving

RECIPE OF THE DAY! POTATOES TWICE-BAKED

After finding out that my Potassium levels where very low, I will be doing a few Potassium rich Foods this week. And I have been doing a lot of reading on this, and potatoes are one of the high potassium rich foods. This recipe is delicious and so full of flavors. ENJOY!

Makes 6 servings

Twice-Baked Potatoes
Active Time: 20 minutes
Total Time: 1 hour 40 minutes

Ingredients

6 medium (5 oz each) Yukon Gold potatoes

6 large shallots, sliced 1/8 in. thick

Nonstick spray

1/2 cup milk

1 tsp salt

1/2 cup reduced-fat garlic and herb cheese spread

1 cup shredded Colby or Cheddar cheese

Garnish: finely chopped parsley and red bell pepper

Preparation

1. Heat oven to 400°F. You’ll need a rimmed baking sheet coated with nonstick spray. Prick each potato a few times with a fork. Place on 1 side of baking sheet. Scatter shallots in an even layer on other side. Coat shallots with spray.

2. Bake 25 minutes, tossing shallots once, or until golden; remove. Continue baking potatoes 35 minutes or until soft.

3. When cool enough to handle, cut potatoes in half. Scoop insides into a medium bowl. Mash until smooth, adding milk a little at a time. Beat in salt and cheese spread, then Colby cheese. Stir in half the shallots. Spoon into skins.

4. Decrease oven temperature to 375°F; return potatoes
to rimmed baking sheet. Bake 15 minutes or until hot. Sprinkle with remaining shallots. Transfer to serving platter; garnish.

255 Calories Per Serving

RECIPE OF THE DAY! MEXIACN FISH BAJA TACOS

Delicious Mexican Fish Baja Tacos. A Easy Mexican Recipe for your next party. Share them with your friends and family they will thank you.. ENJOY!

Makes 4 servings

Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

2 cups shredded cabbage

3 Tbsp lime juice

1/3 cup chopped cilantro

2 tsp olive oil

1 tsp chili powder

1 1/4 lb halibut or mahi-mahi fillets (about 3/4 in. thick)

8 corn tortillas, warmed as package directs

1 avocado, diced

1/4 cup sliced radishes

Preparation

1. Toss cabbage and 1 Tbsp of lime juice in a bowl. Mix remaining lime juice, 1 Tbsp of cilantro, the oil and chili powder in a pie plate. Add fish, turn; marinate 10 minutes.

2. Coat outdoor grill or stove top grill pan with nonstick spray; heat. fish; cook 5 to 7 minutes, turning once, until just cooked through. Remove to plate and break into chunks.

3. Fill tortillas with cabbage, fish, avocado, radishes and remaining cilantro. Top with salsa as desired.

Note: Recipe serving size is two tacos per person.

382 Calories Per Serving (382 for 2 tacos)

RECIPE OF THE DAY! MANGO THAI CHICKEN LETTUCE CUPS

For those of you who can eat chicken. This is a recipe that I used to love to eat before my Lap Band.(I'm one of those that can not eat chicken) This juicy and tender Thai dish is full of robust flavors, and low in calories. ENJOY!

Makes 4 servings

Active Time: 10 minutes
Total Time: 20 minutes

Ingredients

1 mango, peeled and cut into 1/2-in. chunks

1 jar (11.09 oz) Thai Kitchen Red Curry 10-Minute Simmer Sauce

1 lb skinless, boneless chicken thighs, cubed

1 head of iceberg lettuce

Preparation

1. Put 1/2 cup of the mango and the sauce in a food processor or blender and process until smooth.

2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken and sauté 5 minutes, or until browned.

3. Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve over lettuce leaves or over rice sprinkled with chopped cilantro if desired.

228 Calories Per Serving

RECIPE OF THE DAY! WATERMELON AND GRAPE KAOBOS

Summer temperatures mean moving everything outdoors, including your eats! Picnicking is one of the best parts of the season, and it’s a great way to involve the whole family while basking in nature’s beauty. There are three key factors to packing the perfect picnic: each dish should be able to be made ahead of time, not spoil quickly and be transported easily. Steer clear of heavy toppings, sticky sauces and mayo-based recipes—they’ll create a mess and attract insects; the latter can even pose a health risk. Instead, choose items that are easy to eat with your hands (or just with a fork—no knives allowed!) and will be safe to nibble on after an hour or two has passed (assuming you don’t leave the dishes out in the glaring sun—which is never a good idea, regardless of ingredients)
My creative picnic recipes will have everyone at the table asking for more without guilt. Watermelon Kabobs

Makes 16 kabobs

Total Time: 45 minutes

INGREDIENTS

1/2 small seedless watermelon (about 7 lb), rind removed

1 lb large seedless green grapes, removed from stems

1 pt blueberries

1 lime

2 Tbsp sugar

PREPARATION

1. Have ready sixteen 6 to 8-in. wooden skewers, and line a rimmed baking sheet with plastic wrap.

2. Cut watermelon in chunks. Alternating fruits, thread on skewers. Arrange on baking sheet, cover with plastic wrap and refrigerate until serving.

3. Grate zest and squeeze juice from lime. Put zest, lime juice and sugar in a small bowl, let stand 10 minutes, then stir until sugar dissolves.

4. Just before serving, drizzle or brush kabobs with lime syrup. Transfer to serving platter.

Planning Tip: Can be prepared through Step 2 up to 1 day ahead.

Per 1 kabob 71 Calories

RECIPE OF THE DAY! ITALIAN TURKEY BREAST & PEPPERS

This Italian dish is so delicious. Great for all year round, your friends will ask you for your recipe.

Total Time: 45 minutes

Makes 4 servings

INGREDIENTS

6 Turkey breast (about 1 1/2 lb)

6 to 8 small red potatoes (1 1/2 lb), quartered

3 yellow and 2 red bell peppers, cored and quartered

2 Tbsp olive oil

2 Tbsp Italian seasoning

2 tsp garlic powder

1 tsp freshly ground pepper

1/2 tsp salt

PREPARATION

1. Heat oven to 450°F. Line 2 rimmed baking sheets with nonstick foil.

2. Divide turkey breast, potatoes and peppers between prepared pans. Drizzle each with 1 Tbsp olive oil; sprinkle with Italian seasoning, garlic powder, pepper and salt. Toss well to coat evenly. Spread in one layer.

3. Roast pans side by side, turning turkey breast and vegetables once, 30 to 35 minutes until a meat thermometer inserted in thickest part of thighs, not touching bone, registers 175°F and potatoes are tender and browned.

4. Reserve and wrap 2 each turkey breast and 4 yellow pepper quarters. Refrigerate up to 2 days. Serve remaining turkey and vegetables.


Amount Per Serving 226 Calories

RECIPE OF THE DAY! LOW CALORIE ICE CREAM SANDWICHES

This is a favorite with both Adults & Kids. Your kids will enjoy helping you make this ice cream sandwich.

Makes 1 Ice Cream Sandwich

1/3 cup slightly softened strawberry ice cream or any ice of your choice ( I use low fat ice cream)

Chocolate or vanilla pizzelles or chocolate or butter wafer cookies

PREPARATION;

Sandwich 1/3 cup slightly softened strawberry ice cream between chocolate or vanilla pizzelles or chocolate or butter wafer cookies. Freeze 1 hour or until firm.

1 sandwich 132 Calories