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Recipes
Chicken Salad with North African Spices
By dashy_65
Combine first 8 ingredients in a medium bowl; stir well
- 1 C. plain nonfat yogurt
- 2 T. lemon juice
- 1 t. caraway seeds, crushed
- 1/2 t. ground cumin
- 1/2 t. ground coriander
- 1/4 t. salt
- 1/4 t. crushed red pepper
- 1/4 t. black pepper
- 3 C. chopped cooked chicken breast (about 1 1/2 lb skinned and boned)
- 1 C. chickpeas, rinsed and drained
- 1/2 C. julienne-cut red bell pepper
- 1/2 C. julienne-cut green bell pepper
- 1/2 C. chopped red onion
- 1/4 C. chopped fresh parsley
- 1 (2 1/4 oz) can sliced ripe olives, drained
Spanakopita
By dashy_65
Cooking Light OCTOBER 1996
- 1/4 cup water
- 1 (10-ounce) package frozen chopped spinach
- 1 ounce chopped sun-dried tomatoes, packed without oil (about 12)
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 cups cooked basmati rice
- 1 tablespoon minced fresh oregano
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 4 ounces feta cheese, crumbled
- 8 sheets frozen phyllo dough, thawed
- Butter-flavored cooking spray
Morning Muffins
By dashy_65
- 1 1 litre de jus d’orange
- 1 c 1 c à café de sirop de grenadine
- 1 1 bouquet de menthe fraîche
- 2 c 2 c à soupe d’eau de fleur d’oranger
- 1 c 1 c à soupe de sucre en poudre
- Quelques petites graines de pavot
Summer Squash Medley
By dashy_65
Melt margarine in large skillet coated with pam
- 2 t. reduced cal margarine
- 2 medium sliced yellow squash
- 2 medium sliced zucchini
- 1/2 c julienne cut red bell pepper
- 1/4 t salt
- 1/4 t garlic powder
- 1/4 t dried basil
- 1/4 t dried oregano
Fruit Cake
By dashy_65
Put pie filling in bottom of 9 X 13 pan
- 1 can pie filling
- 1 c. sugar
- pinch salt
- 2 eggs
- 2 c. flour
- 1 1/2 t. baking soda
- 2/3 c. oil
- 1 t. vanilla
Lemon-Lime Layer Cake
By dashy_65
Preheat oven to 350°. To prepare the cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pa...
- Icing:
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 3/4 cup egg substitute
- 1 tablespoon grated lemon rind
- 1 tablespoon grated lime rind
- 1 tablespoon fresh lime juice
- 2 1/4 cups all-purpose flour (about 10 ounces)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups low-fat buttermilk
- 1 teaspoon grated lemon rind
- 1 teaspoon grated lime rind
- 1 teaspoon fresh lime juice
- 1 (8-ounce) package 1/3-less-fat cream cheese, softened
- 2 1/2 cups powdered sugar, sifted (about 10 ounces)
Field Greens with Mississippi Caviar
By dashy_65
Charla Draper, Cooking Light MAY 2004
- 3/4 cup water
- 1 garlic clove, minced
- Dash of black pepper
- 4 cups fresh or frozen black-eyed peas
- 1 cup (1-inch) julienne-cut yellow bell pepper
- 1 cup chopped tomato
- 1/2 cup bottled reduced-calorie Italian dressing
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1/4 teaspoon salt
- 6 cups mixed salad greens
Poppy Seed Parmesan Salad Dressing
By dashy_65
In a small bowl, stir sugar and vinegar until sugar is dissolved
- 1 C. sugar
- 1/2 C. white wine vinegar
- 2 C. mayonnaise
- 1 1/4 C. Italian salad dressing
- 1 C. shredded Parmesan cheese
- 1/4 C. poppy seeds
- 1 t. white pepper
- 1/2 t. salt
Vegetarian Navy Bean Soup
By dashy_65
1. Combine beans and water in large saucepan and bring to boil
- 16-ounces dry navy beans, rinsed, drained
- 8 cups water
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 1/2 cup onion, finely chopped
- 1 cup V-8
- 1 tablespoon chicken-flavor instant bouillon
- 1/8 teaspoon crushed red pepper flakes
Colorful Rice Medley
By dashy_65
In a large saucepan coated with cooking spray, saute onion in butter for 1 minute
- 1/4 cup chopped onion
- 1 tablespoon butter
- 3/4 cup uncooked long grain rice
- 1 small sweet red pepper, finely chopped
- 1-1/2 cups reduced-sodium chicken broth or vegetable broth
- 1/4 cup white wine or additional reduced-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 cup frozen peas
- 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided