Holiday Carrot Salad

Holiday Carrot Salad

4 to 5 large carrots, cleaned, peeled and diced fine (I used a small electric
food chopper)
1/2 of a large onion, diced fine
1 and 1/2 cups of shredded white cheddar dill cheese (you can use any
cheddar.  The white cheddar dill was the only one I had in the fridge)
2/3 cups of dried cranberries
2/3 cup of Hormel Real Crumbled Bacon Applewood Smoke flavor (optional)

Combine the above ingredients in a large bowl.

Dressing:
2 cups of Hellmann's Light Mayonnaise (I find this one has a better taste for
low fat)
2 to 3 tbls of white vinegar
1/2 cup of honey (test to taste)
salt and pepper to taste

Combine dressing ingredients well and pour over the carrot salad mixture.  Stir
well and serve.  The longer it sets in the fridge, the more the flavors combine
for a great tasting salad. 

Light Rye Bread

Light Rye Bread for your Breadmaker

Courtesy of Oster Expressbake Breadmaker

1.5 lb loaf 

1 and 3/8 cups water

1 and 1/2 Tbls butter or margarine

1 1/2 tsp salt

3 cups of bread flour

1 cup of rye flour

2 Tbls packed brown sugar

2 tsps of active dry yeast

1.  Measure and add liquid ingredients to your breadmaker bread pan. 

2.  Measure and add dry ingredients (except the yeast) to the bread pan.

3.  Use your finger to form a well (hole) in the flour where you will pour the yeast.  It is important the yeast never comes in contact with the liquid when you are adding ingredients.  Measure the yeast and carefully pour into the well you made.
4.  Snap the baking pan into the breadmaker and close the lid.

5.  Select the settings on your breadmaker for a basic setting, desired loaf size and crust color.  I used the 2.0 size and dark loaf settings for the loaf in the photo. 

When your bread is done, remove from pan and, if desired, rub butter or margarine over the entire loaf.  Let cool and slice.  Store in an air tight container or zip-lock bag.  Enjoy!

Cole Slaw Cilantro

 

 

2/3 cup light mayonnaise

1/2 cup light Daisy Sour Cream
salt and white pepper to taste
1 Tbls honey
1 Tbls lime juice
1 tsp garlic powder

1 cup of roughly chopped cilantro
3 cups of shredded cabbage
1 large carrot, shredded

1 cup of finely diced red onion

 

In a large bowl combine the mayonnaise through the garlic powder.  Add the vegetables and mix well.  Refrigerate all day to set flavors. 

 

Garden Penne Salad Low~fat Low~Sodium

12 ounces of  Tri-Colored Penne or your favorite pasta
Honey Vinaigrette dressing (see below)
2/3 cup finely diced celery
2 Tbls chopped fresh basil
1/2 of a red bell pepper, diced
2/3 cup of diced tomatoes
1/2 cup of diced red onion
Package of grated Italian cheeses

Cook the pasta according to the box.  Rinse and drain.  Add the vegetables.  For the dressing:  Combine 1 Tbls Olive Oil, 2/3 cup of rice wine vinegar, 1/4 cup honey, 2 tsp of garlic powder, 1/8 tsp white pepper.

Pour over the pasta and vegetables.  Add desired amount of cheese and refrigerate for one hour for flavors to set.

Balsamic Glazed Salmon

8 fresh salmon fillets, 3/4 inch thick (about 1 1/2 pounds)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups chicken broth
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon orange zest
Favorite cooked brown rice

Place the salmon in a 2 quart shallow baking dish.  Sprinkle with black pepper and drizzle with oil.  Bake at 350 degrees for 15 minutes or until the fish flakes easily when tested with a fork.

While salmon is cooking, stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2 quart saucepan over high heat to a boil.  Cook and stir until the mixture boils and thickens.

Place the salmon over a bed of cooked rice on a serving platter and serve with the sauce. 

Ranch Chicken Salad in Taco Bowls (Low~Fat)

4 boneless, skinless chicken breasts cut in half lengthwise
1 cup mild salsa  (homemade or from a jar)
1 tsp onion powder
1 can diced green chiles
2 Tbls lime juice


Trim any fat from the chicken.  Place the chicken along with the salsa, onion powder, chiles and lime juice in your slow cooker.   Cook on low for about 5 hours or until tender.  Remove from the sauce and cool.  Cut or shred the chicken into bite sized pieces.

8 medium sized reduced fat flour tortillas

For the taco bowls, combine the following ingredients.
1/4 cup lime juice
1 tsp garlic powder
1/4 tsp cumin
Mix into a small bowl.  

If you have the baking pans for taco bowls, you can use them.  If not, you can make your taco bowls by turning over a muffin or cupcake baking pan.  Heat the flour tortillas in the microwave on high for 1 minute to soften. Place one tortilla over the top of one of the upside down muffin spaces while it's still warm.  Press to the sides of the muffin space. Do this for the remaining tortillas.  Using a pastry brush, brush the lime juice mixture over the top of each tortilla.  Sprinkle with salt, if desired.  Bake 10 minutes at 350 degrees or longer for desired crispness.  Remove the pan from the oven and let cool .  Don't worry if they spread out a little bit.  They will work to hold the salad.

For Salad:
Shredded lettuce, diced tomatoes, diced red onion and shredded low-fat cheddar cheese
Regular or Light Ranch Dressing
Favorite Salsa

In a large bowl toss together the lettuce, tomatoes, onion and cheese.

Take a tortilla bowl off the muffin pan and place an amount in each taco bowl and top with chicken pieces.  Drizzle with the Ranch dressing.  Fill remaining taco bowls with salad, chicken and the Ranch dressing.  Top with your favorite salsa, if desired. 

Serves 8

Easy Low~Fat Yakatori

1/2 lb of  boneless chicken breasts cut into bite size pieces
1/2 cup soy sauce
1/4 cup of Mirin or Sake
1/4 cup maple syrup

Small wooden skewers - soak in water 20 minutes before grilling.

Mix together the soy sauce through maple syrup.
In a large zip lock bag place the chicken pieces and soy sauce mixture.
Marinate in the fridge all day.

Thread the chicken pieces onto the skewers.  Save marinade.
Place on a wire rack over a cookie sheet covered in foil.
Place marinade in a small saucepan and bring to a boil.  Simmer 5 minutes.
Broil the chicken skewers under a broiler or on a grill for 8 minutes.  Turn
and broil 8 minutes more or until chicken is done.  Baste while cooking with
the marinade.