FROM THE KITCHEN OF:

jeanninesamie

RECIPE NAME AND POINT VALUE:

Asian Chicken Salad     6 pts entire salad

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

28 Jan 2003

Time:

20:03:38

INGREDIENTS:

1 bag romaine lettuce pieces

1 can chilled mandarin oranges, drained

1 can sliced water chesnuts, drained

2 oz cooked chicken (shredded or cubed)

1/2 oz dry roasted peanuts

1 red pepper, cored & chopped in julienne strips

 Dressing:

use 1 pt worth of a commercial brand--I like Up Country Naturals (fat free) either Mandarin Sesame or Honey Dijon

OR

I make big batches of this one from a Cooking Light Cookbook (Light and Easy) recipe for--Chinese Chicken Salad) (2 1/2 points per recipe)

1/3 c orange juice

3 TBSP cider vinegar

1 Tbsp low sodium soy sauce

2 tsp sugar

1 1/2 tsp dark sesame oil

1 tsp grated orange rind

1/4 tsp salt

1/4 tsp ground ginger

1/8 tsp dried crushed red pepper

PREPARATION:

SERVING SUGGESTIONS:

I eat the entire salad plus 1 point of dressing, I count it for ALL my veggie/fruits for the day and it's a very satisfying 6 points.

Buon Appetito! Tish

FROM THE KITCHEN OF:

mrseasha

RECIPE NAME AND POINT VALUE:

Crunch Cranberry Mold       1 pt per serving

QUANTITY/SERVINGS:

8

BAKE/COOK (time and temperature):

 

Date:

30 Jan 2003

Time:

08:17:13

INGREDIENTS:

2 small packages reduced calorie cherry Jell-O (or any combination you like) 

1 package unflavored gelatin 

3 1/2 cups boiling water 

1 cup canned crushed pineapple, packed in juice (no sugar added), drained 

2 cups chopped celery 

2 cups whole fresh cranberries, chopped (from bag, no sugar added)

PREPARATION:

Place gelatin in mixing bowl. Add boiling water and stir until dissolved. Chill until thickened. Remove from fridge and add pineapple, celery and cranberries. Pour mixture into glass custard cups.

SERVING SUGGESTIONS:

I hate pineapple, cranberries, celery - YUK...but I love this! 

serves 8, barely one point per serving

FROM THE KITCHEN OF:

Ladybug0503

RECIPE NAME AND POINT VALUE:

carrot quik slaw 4 pts per serving

QUANTITY/SERVINGS:

4

BAKE/COOK (time and temperature):

 

Date:

11 Feb 2003

Time:

11:24:40

INGREDIENTS:

1/2 tsp kosher salt 

2 Tbsp red wine vinegar 

1/4 cup fresh lemon juice 

1/4 tsp paprika 

1/4 tsp ground cumin 

1/4 tsp cayenne pepper 

2 Tbsp Extra Virgin Olive Oil 

1 10-ounce bag grated carrots 

1/2 cup loosely packed chopped cilantro 

1/2 cup raisins or currants

PREPARATION:

Plump the raisins in hot water and then set aside. In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add drained plumped raisins and chopped fresh cilantro and stir once more. Serve chilled.

SERVING SUGGESTIONS:

From the food network. Recipe courtesy Kathleen Daelemans http://www.foodtv.com Episode #: CN1A03 

This is so good. I like to put it in a pita pocket bread or have it with a tortilla wrap. It's also good as a side.

FROM THE KITCHEN OF:

maryellen

RECIPE NAME AND POINT VALUE:

Raw Broccoli Salad 1pt/serving

QUANTITY/SERVINGS:

6

BAKE/COOK (time and temperature):

 

Date:

04 Jun 2004

Time:

13:15:59

INGREDIENTS:

2 cups broccoli florets

1/4 cup minced red onion

2 tbsp. Splenda

2 tbsp. cider vinegar

2 tbsp. light mayonnaise

2 tbsp. roasted and salted sunflower seeds

3 tbsp. raisins

PREPARATION:

Cut florets into bite size pieces. Mix all remaining ingredients and pour over broccoli and toss to coat. Refrigerate until served. Serving size is 2/3 cup.

SERVING SUGGESTIONS:

A great "lightened up" way to enjoy this salad. Makes a good pot luck dish too.