Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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8 oz. Lowfat Yogurt — plain
1/4 cup Catsup, Low Sodium
1 tsp. Prepared Mustard
1/2 tsp. Prepared Horseradish
1/2 tsp. onion salt
1/4 tsp. ground black pepper
1 whole egg — boiled and diced
3 tbsp. Dill Pickle — chopped
B. McConoughey
Serves 7 (2 tbsp)
1/2 cup reduced-fat mayonnaise or salad dressing
2 tbsp sweet pickle relish
2 tbsp ketchup
1 tbsp hickory barbecue sauce
1 tsp prepared horseradish
1 tsp prepared mustard
1 tsp Liqid Smoke, optional
In a small bowl, combine all the ingredients; stir until
well-blended.
Store, covered, in the refrigerator.
Categories: Diabetic, Salads, Dressings
Yield: 8 servings
1/4 c Chicken broth
1 tb Virgin olive oil;
2 tb Red wine vinegar;
2 ts Dijon-style mustard;
1 cl Garlic; minced
1/2 ts Dried leaf basil;
pn Dried leaf thyme
Salt and pepper to taste;
Mix all ingredients together in a small jar and
shake well. Chill before serving.
Makes 1/2 cup = 8 serving.
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Prep Time: 5 Minutes - Cost: $
Yield: 1 Cup (Serving = 1 Tbsp)
Difficulty Level: 2
Dressing will keep 4-5 days in the refrigerator.
Ingredients
* 1/2 cup non-fat yogurt
* 1/4 cup fat-free or low-fat mayonnaise
* 1 clove garlic, crushed
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon Worcestershire sauce
* 2 tablespoons lemon juice (to taste)
* 3/4 teaspoon salt (to taste)
* Freshly ground pepper, to taste
Number of Servings: 4
Serving Size: 1 chicken breasts, 2 Tbsp broth
4 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp pepper
1/2 cup all-purpose flour
2 lemon, medium
1 Tbsp olive oil
1 Tbsp garlic, chopped
1/2 cup low-fat, low-sodium chicken broth
1. Season the chicken breasts with salt and pepper. Place the
flour in a separate, shallow bowl, then dredge the chicken
through the flour until it is coated. Using a cheese grater,
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12 servings/Serving size: 2 Tbsp
1 cup plain nonfat yogurt
4 Tbsp coarse Dijon-style mustard
5 tsp vinegar
1 tsp onion powder
4 dashes hot pepper sauce
3 drops green food coloring
1. Combine all ingredients in a small glass container
and mix well. Refrigerate and use within 1 week.
Exchanges:
Free Food
Recipe By :Alcy Thorne of Los Molinos, California
2 ounces fat-free cream cheese
1/2 cup fat-free sour cream
1/2 cup reduced-fat mayonnaise
2 to 3 tablespoons fat-free milk
1/2 teaspoon ground mustard
1/8 teaspoon salt
dash pepper
1/4 cup crumbled blue cheese
In a small mixing bowl, beat cream cheese for 1 minute or until
fluffy. Add sour cream; beat until blended. Add the mayonnaise,
milk, mustard, salt and pepper; beat until well blended. Stir in
blue cheese. Store in the refrigerator.
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This recipe, when compared to a traditional recipe, has a
71% reduction in calories and a 90% reduction in fat!
Number of Servings: 10
Serving Size: 3/4 cup
1 1/2 cup Low Fat Mayonnaise Dressing
1/3 cup Splenda
3 Tbsp finely chopped sweet onion
2 tsp lemon juice
1 Tbsp white wine vinegar
1/4 tsp celery seeds
3/4 tsp salt
1/4 tsp black pepper
8 cups Clasic Cole Slaw Cabbage Mix
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Make this dressing at least an hour before it is needed.
It can also be made several days head of time, as it
keeps well under refrigeration. Makes about 1 cup.
1/3 cup tomato juice
1/4 cup light olive oil
2 Tbsp red wine vinegar
1 Tbsp plus 1 teaspoon reduced-fat mayonnaise or soy
mayonnaise
2 tsp honey or light brown sugar
1 tsp paprika
freshly ground pepper to taste
1 to 2 cloves garlic, split lengthwise
Combine all the ingredients in a small mixing bowl
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The possibilities of this versatile sauce are endless. It’s
scrumptious on slices of angel food cake, over low-fat yogurt,
or even with grilled chicken or fish. A delicious peak-of-summer
treat exploding with peach flavor.
Number of Servings: 6
Serving Size: 1/4 cup
2 large very ripe peaches, peeled and pitted
2 Tbsp almond-flavored liqueur
2 tsp grated gingeroot
1. Cut the peaches into chunk; place in a blender or food
processor.