Yummy, Yummy Salads!
INGREDIENTS:4 large cucumbers, diced 6 tomatoes, diced 1 tbsp. cilantro, finely chopped 1 diced jalapeno 1/2 Cup red wine vinegar 1 packet dry ranch dressing pinch of sugar salt & pepper to taste
PREPARATION:Combine ingredients in a large bowl. Add vinegar, ranch dressing, sugar, salt & pepper. Mix well. This was featured on Sara Moulton's Cooking Live Showrecently.
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INGREDIENTS:All amounts are Approximate 2 cans Brown beans 1 can Corn 1/2 Green Pepper 1/2 Cucumber 1 1/2 Tomatoes Paprika Oil Concentrated Lemon Juice
PREPARATION:Wash the brown beans Somewhat drain corn Chop peppers, cucumber and tomatoes Mix together with 1/2 cup oil (of your choice) and 1/4 cup Lemon juice. (or until nice tangy taste) Salt to taste. Chill and serve
SERVING SUGGESTIONS:*Note* There are no real quantities for the veggies, as this is a, "when it tastes good to you, it's done" recipe. Also, you may make it with whatever vegetables YOU like. DSO and I made it just to our liking. I have no idea the points or the carbohydrates because it would be done according to how much you make.
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INGREDIENTS:2 cups brown rice 4 cups water 4 bouillon cubes (I use chicken) 2 cups chopped red bell pepper 2 cups chopped cucumbers (skin on) 1/2 -2/3 cup Walden's Balsamic Vinaigrette
PREPARATION:Cook brown rice in the water and bouillon according to directions. Chill. When well chilled, add chopped vegetables and toss with the dressing. Chill for about 1 hour before serving. If you like other veggies, use them, but remember that some veggies gain points when you use over a certain amount, so be careful.
SERVING SUGGESTIONS:I usually serve this with grilled chicken. It is also great as a vegetarian entree by adding garbanzo beans (chickpeas) or kidney beans. It makes a whole meal with some sort of protein, but sure to add the points for it. I did check the servings and 1 cup serving is 4pts as made above. |
INGREDIENTS:2 cups black beans, FF 8 oz of crab meat/shrimp/lobster or scallops 1/2 cup diced red onion 1/2 cup diced red pepper 1/2 avocado, diced 1-2 fresh, vine ripened tomatoes diced 1/2 cup cilantro, chopped 2 t ground coriander 1 t ground cumin 1/2 lime or more to taste
PREPARATION:season the beans with coriander and cumin. Now mix everything else! Squeeze the lime juice in and mix more. Refrigerate for 1 hour for best flavor or eat immediately
SERVING SUGGESTIONS:Served on a bed of lettuce with cilantro and tomato garnish. |
INGREDIENTS:3 cups nonfat, plain yogurt 2 cups crushed pineapple, packed in its own juice, slightly drained ½ cup light whipped topping 1 (4 serving) package reduced-calorie pistachio instant pudding
PREPARATION:Combine all ingredients in a medium sized bowl and stir until well blended. Cover and chill several hours, or overnight. Divide evenly
SERVING SUGGESTIONS:Yummy anytime
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INGREDIENTS:1 small banana sliced 1 apple, cored and chopped 1 or 2 TBLS. shredded coconut 2 TBLS dried cranberries a little grated fresh (not candied)
ginger dressing: 1 TBLS honey 2 TBLS OJ
PREPARATION:Mix the fruit, sprinkle on the ginger and coconut and drizzle with dressing.
SERVING SUGGESTIONS:It's enough for two people, two small servings or One big. 5 points for entire recipe
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INGREDIENTS:4 cups lettuce (I used Romaine) 1 cup grapes, seedless, halved 2 small apples, diced (Granny Smith preferred, but I used Gala) 1/4 cup red onion diced 12 oz. cooked skinless chicken breast, cubed 1/4 cup blue cheese crumbles 1/4 cup chopped walnuts 1/2 cup Henri's Fat Free Raspberry Vinaigrette Salad Dressing (couldn't find this brand, but found Lighthouse Naturals Wild Huckleberry Vinaigrette which is fantastic)
PREPARATION:Combine all ingredients, except chicken, blue cheese, walnuts and salad dressing, in a large bowl.
SERVING SUGGESTIONS:Divide salad mixture evenly on four plates and top each with 1 Tbls. of blue cheese, 1 Tbls. chopped walnuts, 3 oz. chicken, and 2 Tbls. of dressing. I added more lettuce...I was hungry! It still made a beautiful lunch. The Wild Huckleberry Vinaigrette was found in the refrigerated dressing area near the produce. It was 20 cal. for 2Tbls. and 0 fat.
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INGREDIENTS:1/2 head cabbage-shredded 1/2 can or 3 oz. Salmon 1 teaspoon sesame seed oil
PREPARATION:Steam-fry cabbage in a few tablespoons of water until just wilted Add oil and toss well Place cabbage in pasta bowl Top with salmon
SERVING SUGGESTIONS:
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INGREDIENTS:2-hard boiled eggs 2- 10oz pks of frozen cauliflower 1/2 cup chopped onion 1/4 cup low-fat mayonnaise 2 tbsp bacon bits salt & pepper
PREPARATION:Cook cauliflower, cool and mash it then put in refrigerator for 1/2 hr to cool. Chop up the eggs add to cauliflower Mix other ingredients with cauliflower and eggs Refrigerate for an hour
SERVING SUGGESTIONS:only 1.5 pts per 1 cup serving
Reallymine's Version add 1/2 cup chopped celery increase dressing to 1/2 cup fat-free Miracle Whip omit bacon bits add 1/2 tsp celery seed Cook cauliflower. While still warm, toss with 1/4 cup cider vinegar. Do not mash. Continue with other directions.
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FROM THE KITCHEN OF: sunriderisbest
RECIPE NAME AND POINT VALUE: Cabbage & Apple Salad
BAKE/COOK (time and temperature):
Date: 04 Nov 2002 Time: 20:05:51
INGREDIENTS: 3 cups shredded cabbage 1/2 shredded carrot, 1 apple cut into thin pieces (i left the skin on) 3 TBLS. fresh cilantro, chop it up. 3 Tbls fresh lime juice. Sprinkle of salt.
PREPARATION: Combine all ingredients
SERVING SUGGESTIONS:
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