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Recipes
Cream of Tomato Soup
By dashy_65
In a saucepan, combine tomatoes, celery and onion; bring to a boil
- 2-1/2 cups diced peeled tomatoes
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 1 cup evaporated milk
- 1 teaspoon salt, optional
- 1/8 teaspoon pepper
- 3 tablespoons sour cream
- 3 teaspoons minced fresh parsley
Low Fat Berry Bavarian
By dashy_65
Stir boiling water into Jello in large bowl 2 minutes or until completely dissolved
- 1 1/2 c. boiling water
- 1 (8 oz) or 2 (4 oz) Raspberry or Strawberry Jello
- 1 c. cold water
- Ice cubes
- 2 3/4 c. Cool Whip Lite Topping
Thai Noodle Salad
By dashy_65
Cook noodles according to package
- Dressing:
- 4 oz Chinese wheat flour noodles
- 1/4 C. rice vinegar or vinegar
- 1 T. creamy peanut butter
- 2 T. water
- 1 T. soy sauce
- 1 T. vegetable oil
- 1 t. finely chopped fresh garlic
- 1 t. finely chopped gingerroot or 1/4 t. groung ginger
- 1/8 t. hot pepper sauce
- Salad:
- 1/3 C. green onions, thinly sliced diagonally
- 1/2 C. (1 medium) carrot, coarsely shredded
- 1 C. thinly sliced napa cabbage
- 1 C. thinly sliced red cabbage
- 1 C. fresh bean sprouts
- dry roasted peanuts, chopped for garnish
Tropical Ginger Crumb Tart
By dashy_65
In blender place cookies. Cover; blend to coarse crumbs (1 to 2 mins)
- Crust:
- 1 1/2 c. gingersnap crumbs
- 3 T. butter, melted
- Filling:
- 1 c. no-fat sour cream
- 3/4 c. fat-free skim milk
- 1 (.9 oz) vanilla sugar-free pudding mix
- 1 t. grated lemon peel
- papaya slices, kiwi slices, star fruit slices, toasted coconut
Corn 'n' Broccoli Bake
By dashy_65
In a bowl, combine the corn, broccoli, 1/4 cup of saltines, egg, onion and pepper
- 1 can (16 ounces) cream-style corn
- 3 cups frozen chopped broccoli, thawed
- 1/2 cup crushed saltines, divided
- 1 egg, beaten
- 1 tablespoon dried minced onion
- Dash pepper
- 2 tablespoons butter, melted
Cuban Black Bean Soup
By dashy_65
In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tende...
- Garnish:
- 4 celery ribs, sliced
- 1 large onion, chopped
- 8 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 4 teaspoons canola oil
- 4 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (14-1/2 ounces each) vegetable broth
- 3/4 cup water
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 to 2 teaspoons chili powder
- 1 to 2 teaspoons pepper
- 1/2 teaspoon ground coriander
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/8 to 1/4 teaspoon hot pepper sauce
- 9 T. chopped tomatoes
- 9 t. fat-free sour cream
- 9 t. minced fresh cilantro
Quick 'n' Easy Beet Salad
By dashy_65
Cooking Light JANUARY 1996
- 1 cup coarsely chopped no-salt-added canned beets
- 1/2 cup frozen green peas, thawed
- 2 tablespoons sliced green onions
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fat-free Italian dressing
- 2 lettuce leaves
- 1 hard-cooked egg, chopped
Sweet-and-Sour Baked Cabbage
By dashy_65
Cooking Light NOVEMBER 1995
- 6 cups coarsely chopped Savoy cabbage (about 1 pound)
- 2 cups coarsely chopped onion
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 large garlic clove, thinly sliced
- 3 tablespoons cider vinegar
- 1 tablespoon honey
Chipotle Black Bean Soup
By dashy_65
To prepare soup, sort and wash beans; place in a large Dutch oven
- Toppings:
- 1 cup dried black beans (about 6 ounces)
- 1/2 cup boiling water
- 1 dried chipotle chile
- 1 teaspoon olive oil
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 2 cups water
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground cumin
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1/4 teaspoon ground red pepper
- 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
- 2 (6-inch) corn tortillas, cut into 1/4-inch strips
- Cooking spray
- 1/2 cup plain fat-free yogurt
- 1/4 cup (1 ounce) finely shredded reduced-fat cheddar cheese
Sensational Tiramisu
By dashy_65
In a small bowl, beat cream cheese and confectioners' sugar until smooth
- 1 package (8 ounces) reduced-fat cream cheese
- 2/3 cup confectioners' sugar
- 1-1/2 cups reduced-fat whipped topping, divided
- 1/2 cup plus 1 tablespoon sugar
- 3 egg whites
- 1/4 cup water
- 2 packages (3 ounces each) ladyfingers, split
- 1/2 cup boiling water
- 2 tablespoons coffee liqueur
- 1 tablespoon instant coffee granules
- 1/2 teaspoon HERSHEY®’S Cocoa