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6/17/11 3:13 P


SUNRISE14 Posts: 5,216
6/4/11 7:06 A

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LTMURPHY7 SparkPoints: (80,334)
Fitness Minutes: (51,403)
Posts: 5,004
6/1/11 12:00 A

I should have asked sooner .these recipes are great . I printed them so I'll have them next time.
Thanks so much . I ended up making my broccoli recipe

Edited by: LTMURPHY7 at: 6/5/2011 (03:00)
ASK4JJG Posts: 1,795
5/31/11 12:26 P

Shredded Carrot and Raisin Salad

Here's a way to get both a vegetable and fruit together in a crispy, crunchy side dish.
6 servings/serving size: 1/2 cup
Preparation time: 15 minutes
Cooking time: 8 minutes

1 1/2 cups peeled, shredded carrot
1 1/2 cups peeled and thinly sliced apples (any variety)
1/4 cup golden raisins
1/2 cup low-fat sour cream
1/3 cup skim milk
1 Tbsp. lemon juice
1 Tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice

In a bowl, combine the carrots, apples, and raisins. In a small bowl, whisk together the sour cream, milk, lemon juice, sugar, cinnamon, nutmeg, and allspice. Add the dressing to the carrots and toss well. Refrigerate for 1 hour before serving.

Nutrition Facts
Serving Size 1/3 cup
Fruit Exchanges 0.5
Vegetable Exchanges 1
Saturated Fat Exchanges 0.5

Amount per serving
Calories 70 Calories from fat 16
Total Fat 2 grams
Saturated Fat 1 grams
Cholesterol 7 milligrams
Sodium 27 milligrams
Total Carbohydrate 15 grams
Dietary Fiber 2 grams
Sugars 13 grams
Protein 1 grams

ASK4JJG Posts: 1,795
5/31/11 12:21 P

Low-Fat Potato Salad

Jesse and Anne F. from Bluefield, West Virginia like to make this chunky salad the day before to let the flavors mellow.

2 pounds red potatoes, cubed
1/2 cup Italian salad dressing, Fat Free
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup thinly sliced radishes
1/4 cup minced fresh parsley
1 teaspoon salt, optional
1/2 teaspoon pepper
1/2 cup mayonnaise, Fat Free
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar

Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 14 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with fat-free salad dressing and mayonnaise and without salt) equals 55 calories, 147 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, trace fat.

Diabetic Exchanges: 1 vegetable, 1/2 starch.

ASK4JJG Posts: 1,795
5/31/11 12:18 P

Spiral Pasta Salad
I have two kids and am always on the go, so I appreciate recipes that I can make ahead of time. This dish is easy to fix and perfect for taking along on picnics.

Plan ahead...needs to chill.

Serves: 8

3 cups cooked spiral pasta
1/2 cup chopped green pepper
1/2 cup sliced celery
1/2 cup chopped tomato
1/2 cup shredded carrot

1/4 cup vegetable oil
1/4 cup cider vinegar
1/4 cup chopped onion
2 tablespoons ketchup
4 teaspoons sugar
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano

In a large bowl, combine pasta, green pepper, celery, tomato and carrot. In a jar with tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss. Chill.

One 1/2-cup serving equals: Calories: 156, Carbohydrate: 21 gm, Protein: 3 gm, Sodium: 56 mg, Fat: 7 gm, Cholesterol: 0 mg, Fiber: 1 gm

Exchanges: 1 Starch, 1 Fat, l/2 Vegetable

WWP: 4

Note: May use the spiral pasta mix (spinach spirals, tomato spirals and pasta spirals)

SNOOPY1960 Posts: 1,687
5/17/11 9:54 P

Hot or cold ? For how many people ?

LTMURPHY7 SparkPoints: (80,334)
Fitness Minutes: (51,403)
Posts: 5,004
5/17/11 5:10 P

I need an easy dish for a potluck lunch next Thursday .for about 6-9 people .I'd like it cold but hot would be okay. Whichever is easier to transport.

Edited by: LTMURPHY7 at: 5/18/2011 (16:44)
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