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Page last updated:
02/16/2006 04:02 AM
4 salmon fillets (6-ounce each) Salt and pepper 2 tablespoons flour 1 tablespoons olive oil 1 tablespoons minced garlic 1 cup tomatoes, drained 3/4 cup chicken broth 1/2 cup balsamic vinegar 1/3 cup dry white wine 1 tablespoons basil
Preheat the oven to 375-degrees. Sprinkle the fillets with the salt and pepper, and then with the flour. Heat oil in large oven proof skillet over high heat. Add the salmon skin side up, and cook for 2 minutes. Turn the fish over. Add the garlic, tomatoes, chicken broth, vinegar and wine; bring to boil. Transfer the skillet to the oven and roast for 5 to 10 minutes or until the fish is opaque. Transfer the salmon to serving plates, keep warm. Continue cooking the tomato mixture on the stove over high heat until thickened, this should take approximately 7 to 10 minutes. Stir in the basil. Spoon the sauce over the fillets. Cal. 330, fat 14g, chol. 94
Low Fat Carrot Cake with a Twist 2 eggs 2 egg whites 2 cups flour 2 cups sugar 2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1-1/2 cups pureed figs or prunes (baby food jars) 2 cups peeled and grated carrots 1 (8-ounce) can crushed pineapple (reserve juice) 1 cup raisins 1/2 cup walnuts, chopped 1 cup powdered sugar for glaze
In a bowl lightly beat together the eggs and egg whites. In another bowl sift together the flour, sugar, baking powder, baking soda, salt and cinnamon. Stir to blend. Add the pureed baby food jars, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended. Turn mixture into a 13 x 9 x 2 baking pan, sprayed with nonstick vegetable spray. Bake at 350 degrees for 35 to 40 minutes. While cake cools, blend powdered sugar with 2 tablespoons reserved pineapple juice. Drizzle over cake. Serves 24. Nutritional analysis per serving: Calories 183.7, Fat 1.7g, Calories from Fat 8%, Cholesterol 20.5mg, Fiber 1.4g, Sodium 113.1 mg, Protein 2.7g.
Curried Oriental Chicken & Noodles 1/2 package broad rice noodles 4 skinless, boneless chicken breasts, sliced into 4 or 5 lengthwise pieces 2 bell peppers (one red, one green), seed and cut into 1-inch triangular pieces 2 jalapeno peppers, fresh or canned, finely chop 1 tablespoon vegetable oil 2 crushed garlic cloves 1 tablespoon ground cumin 2 teaspoon curry powder 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 1/2 cup chicken broth 1/2 pound large shrimp 3 green onions, thinly sliced 1 cup bean sprouts 1/2 cup light sour cream
To soften the noodles; place the noodles in a large bowl. Cover with boiling water and let soak for 10 minutes or until needed. Then, drain. Heat oil in a large deep skillet over medium heat. Stir in the jalapenos, garlic, cumin, curry, crushed red pepper and salt. Cook, stirring constantly, for about 1 minute. Add the chicken and stir just until it loses its pink color, about 5 minutes. Add the bell peppers to the pan and pour in the chicken broth. If using frozen or fresh shrimp, stir in. Stir frequently until the chicken feels springy about 5 to 6 minutes. If using cooked shrimp add now. Toss gently until hot. Add green onions, bean sprouts and sour cream. Taste and add more salt if needed. Serve over hot rice noodles. 8.9g fat, 491 calories.
1-1/2 cup cake and pastry flour 1-1/2 cup sugar 1/2 cup cocoa 1-1/4 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 3 egg whites 3/4 cup coffee, cooled 1/2 cup skim milk 1/3 cup corn syrup Non stick cooking spray Frosting: 2/3 cup corn syrup 1 egg white 3/4 teaspoon instant coffee mix
In large bowl sift together flour, sugar, cocoa, baking soda, baking powder and salt. In small bowl, whisk together remaining ingredients to blend well. Add liquids to dry ingredients whisking until smooth. Pour into 9" square pan sprayed with cooking spray. Bake at 350x 35 to 40 minutes. Cool completely then frost. To make frosting bring syrup to a boil. In small bowl with electric mixer on high speed beat egg whites until soft peaks form. Add coffee powder and very gradually beat in hot syrup. Continue beating until stiff and shiny about 3 minutes. Spread over cooled cake. Serves 16 at 0 grams fat
3 medium size, firm pears, peeled, cored and thinly sliced 1/2 cup fresh bread crumbs 2 tablespoons raisins 1 tablespoon chopped walnuts 1/4 cup firmly packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 4 sheets Phyllo dough, thawed
Preheat the oven to 375-degrees. In a medium sized mixing bowl combine the first 7 ingredients. Place 1 sheet of Phyllo dough on wax paper or plastic wrap. (Keep the remaining sheets covered with a damp towel). Spray the Phyllo dough with nonstick cooking spray, top with another Phyllo sheet and spray. Repeat the layers with the remaining Phyllo sheets and nonstick cooking spray. Spoon the pear mixture down a long edge of the Phyllo stack, leave a 2-inch border. Roll up jellyroll fashion, starting from the long edge with the pear mixture, folding the ends under. Place on a baking sheet seam side down. Bake 25 to 30 minutes until pears are tender and top with golden brown. Cool on pan on a wire rack for 10 minutes. With a long spatula transfer to a warm serving platter. Serve warm. Serves: 8 at 131 calories, 2 grams fat and 1 cholesterol.
Peaches with Raspberry Yogurt Sauce 4 fresh peaches Sauce: 1 cup frozen unsweetened raspberries 1/2 cup low fat yogurt 1 honey, chopped
Peel peaches and slice. Spoon the peaches into individual serving dishes. Combine the sauce ingredients and mix well. Spoon the sauce over the peaches. Garnish with fresh raspberries or mint. Serves: 4. Nutrient analysis per serving: 140 calories, 2 mg cholesterol, trace of fat.
1 large egg, slightly beaten 2/3 cup buttermilk 1 teaspoon vanilla extract 1/3 cup dried tart cherries, chopped 2-1/4 flour 1/3 cup sugar 2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup margarine, cut up 1 large egg, beaten with 1-tablespoon water for glaze
Preheat the oven to 375-degrees. Grease a cookie sheet. In a bowl combine the egg, buttermilk, vanilla and cherries; mix well; let stand for 5 minutes. In a large bowl combine the flour, sugar, baking powder, baking soda and salt; stir to mix. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cherry mixture until moistened. Knead the dough 6 to 8 turns. Roll the dough out until 1-inch thick. Cut the dough into 2-inch rounds. Brush the tops with the egg glaze. Bake for 15 to 18 minutes. 185 calories, 7g fat, 50mg chol.
1-1/4 cup cake and pastry flour 1/2 cup rolled oats 1/2 cup natural bran 1/3 cup lightly packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 egg whites 1 cup (about 2 large) bananas, mashed 1/2 cup skim milk 1/3 cup corn syrup 2 tablespoon molasses 1 cup raisins
In a large bowl, combine the flour, oats, bran, brown sugar, baking powder, baking soda and salt. In a small bowl beat the remaining ingredients together thoroughly. Stir the creamed mixture into the flour mixture; stirring just until moistened. Spoon the batter into prepared muffin pan. Bake at 375-degrees for 20 to 25 minutes. Cool for approximately 3 minutes, remove from muffin tin. Makes 12 large muffins. 0 grams of fat
Rice & Vegetable Stuffed Grilled Zucchini Sliced into bite-size, sushi-like rounds, this stuffed zucchini is especially pretty. Makes 4 servings 2 medium zucchini (8 ounces each) 6 large kalamata olives, pitted and chopped 1 teaspoon extra virgin olive oil 1/8 teaspoon freshly ground black pepper 1/2 cup chopped onion 1/2 cup chopped plum tomatoes 3 tablespoons minced fresh basil 2 medium garlic cloves, minced 2 teaspoons freshly grated Parmesan cheese 1/2 cup cooked white rice, cooled
Preheat grill for a medium fire. Spray grill rack with nonstick cooking spray. Trim ends from each zucchini; cut zucchini in half horizontally. With sharp paring knife, cut a hole lengthwise through each zucchini half: insert knife tip and turn it until inner flesh loosens. Remove inner flesh, hollowing out zucchini from end to end to form a tube. Chop inner flesh and set aside. Place medium nonstick skillet over medium heat 30 seconds; heat oil 30 seconds more. Add onion and cook, stirring constantly, until translucent, 6-8 minutes. Add reserved chopped zucchini, the tomatoes and garlic; cook, stirring, 1 minute. Stir in rice, olives and pepper; cook 1 minute more. Remove from heat; stir in basil and Parmesan cheese. Let cool slightly. With fingers, stuff one-fourth of mixture tightly into each zucchini cavity. Place stuffed zucchini halves on prepared rack and grill, turning occasionally, until well-browned and heated through, about 20 minutes. Slice each zucchini half int! o 1/2" rounds. Divide evenly among 4 plates and serve. Serving (1/2 Stuffed Zucchini) Provides: 1/2 Fat, 1 1/2 Vegetables, 1/4 Bread, 5 Optional Calories. Per serving: 102 Calories, 4 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 255 mg Sodium, 15 g Total Carbohydrate, 1 g Dietary Fiber, 3 g Protein, 61 mg Calcium
2 cups cubed cooked chicken 1 small green pepper, sliced 1 (4-ounce) can mushrooms, drained 1/2 cup slivered water chestnuts 1/4 cup mayonnaise 1/4 cup skim milk 1 (2 oz.) jar sliced pimiento, drained
Simmer the green pepper slices in water until nearly tender. Remove from heat and drain. In a large bowl combine the milk with mayonnaise. Add the pimiento, green pepper, mushrooms, water chestnuts, and chicken. Mix well. Place in a 1 quart casserole dish. Cover and bake at 350- degrees for 20 minutes. Serves: 4 (about 3 cups). Approximate calories per serving: 260.
1 pound veal cutlets, pounded thin 1/3 cup Parmesan cheese, grated 1 tablespoon cooking oil 1/4 pound fresh mushrooms, washed and sliced thin 1/4 cup Marsala wine 1/8 teaspoon oregano 1 clove garlic, peeled and halved 1/2 teaspoon paprika 1 teaspoon salt 1/8 teaspoon pepper
In a large skillet, heat the oil with the garlic. Coat the meat with the grated cheese and brown on both sides. Discard the garlic. Add the remaining ingredients, cover, and cook over low heat for 20 minutes or until the veal is done. Serves 4 at 295 calories.
1-1/2 cup cold fat free milk 1 package (1.4-ounce) sugar free instant chocolate fudge pudding mix 1 carton fat free cool whip 1 reduced fat graham cracker crust 1 package (1-ounce) sugar free instant white chocolate (or vanilla) pudding mix
In a bowl, combine 3/4 cup milk and chocolate pudding. Whisk for 2 minutes or until thick. Fold in 3/4-cup cool whip. Spread in pie crust. Whisk together remaining milk and white chocolate pudding mix for 2 minutes or until thick. Fold in remaining cool whip. Spread on chocolate layer. Refrigerate for 4 hours or freeze for 2 hours. Serves: 8 at 191 calories per serving, 3 grams fat, 34 grams carbs
1 pound lean ground pork 1 teaspoon rubbed sage 1/2 teaspoon freshly ground pepper 1/4 to 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon ground mace 1/8 teaspoon ground allspice 1/8 teaspoon salt (optional) Dash of ground cloves Vegetable cooking spray
In a large bowl combine the first 9 ingredients; mix thoroughly. Shape into 6 patties. Cook in a large skillet coated with cooking spray over medium heat until browned on both sides. Yield: 6 servings at approximately 105 calories per serving.
1 tablespoon unflavored gelatin 3 cups unsweetened grape juice 2 tablespoons liquid Sweet-10 2 tablespoons lemon juice
Soften gelatin in 1/4-cup grape juice. Heat remaining grape juice with Sweet- 10 and lemon juice; stir in softened gelatin. Bring to a rolling boil. Pour into sterilized jars; cover tightly. Store in refrigerator. Yield: 2 pints/7 calories per tablespoon
1 (100-perent) whole wheat pita 1/2 cup broccoli florets 1/2 cup carrots, sliced 1 cup fresh spinach, shredded 1/4 cup red onion, sliced 1/4 cup kidney beans, cooked 1 teaspoon olive oil 2 tablespoon vinegar 1/2 teaspoon Italian seasoning Black pepper or other seasoning to taste
Warm the pita pocket briefly in a toaster oven or regular oven. Slice in half. In a medium- sized mixing bowl combine the broccoli, carrots, spinach, onion and beans. Mix well. Add the dressing and toss together. Divide this mixture between the 2 pita halves. Stuff the pita. Eat immediately or chill for later. You can keep the pita and filling separate and put them together later - this keeps your pita bread from getting soggy. Serves 1. Each serving: 267 calories, 4 grams fat, 1 gram saturated fat, 0 mg cholesterol, 383 mg sodium, 51 gram carbohydrate, 14 gram fiber, 9 grams sugars, 14 g protein.
1-1/2 cups all purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 6 tablespoons extra light corn oil spread 1 cup sugar 1 cup skim milk 1 tablespoon white vinegar 1 teaspoon vanilla extract 1/2 cup sugar free raspberry jam
Preheat oven to 350-degrees. Spray two 8-inch round baking pans with nonstick cooking spray; set aside. In a medium-sized mixing bowl combine all purpose flour, unsweetened cocoa powder and baking soda, set aside. In medium-sized saucepan melt margarine; stir in sugar. Remove from heat. Add skim milk, white vinegar and vanilla extract, stir until smooth. Add skim milk mixture to reserved flour mixture; stir until well blended. Pour batter into prepared round baking pans. Bake for 20 to 22 minutes or until wooden pick comes clean. Cool in pans for 10 minutes. Remove from pans and cool completely. Spread sugar free jam between cake layers. Cover sides and top with 3/4 light chocolate frosting. Light Frosting: 1 envelope whipped topping 1/2 cup cold skim milk 1 tablespoons unsweetened cocoa powder 1/2 teaspoon vanilla extract.
Beat 4 minutes. Serves: 12 at 197 calories, 5g fat 0 chol.
Summer Squash with an Italian Flavor 2 medium yellow squash, cleaned and sliced thin 1 tablespoon cooking oil 1 onion, peeled and minced 1-pound can tomatoes, drained and cut up 1/2 teaspoon Sucaryl 1/4 teaspoon oregano 1/2 teaspoon salt 1/8 teaspoon pepper
Place the squash in a sauce pan and boil in lightly-salted water until tender, about 20 minutes. Remove from heat and drain. In a large skillet, heat oil. Sauté the onions for 10 minutes over low heat. Add the squash and the remaining ingredients. Mix well, cover, and cook over low heat for 10 minutes. Serves 6 at 55 calories.
1-1/2 tablespoons olive oil 6 pounds chicken pieces 3/4 cup scallions, chopped 2-1/4 cups canned, peeled tomatoes, chopped 3/4 cup chicken stock 1-1/2 teaspoon oregano
Heat oil in a heavy nonstick skillet over medium high heat. Add the chicken and sauté until browned on all sides. Transfer the chicken to a warm platter and keep warm. Add the scallions to the skillet and sauté for 3 minutes. Stir in the tomatoes and stock and simmer for 5 minutes or until the tomatoes are tender. Return the chicken to the skillet. Add the oregano. Salt and pepper to taste. Cover the skillet. Reduce the heat to low and simmer for 20 minutes or until the chicken is tender. Serves 6. Carb Count: Entire recipe: 25.8g, per serving: 4.3g Other Nutritional Info: 32% calories from fat, cholesterol 119mg, protein 38.8g, fiber 1.1g, sodium 410mg.
1 (16-ounce) can canned pumpkin 1 (14-ounce) can Bordens fat-free sweetened condensed milk 4 large egg whites 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 all-ready pie crust
Preheat oven to 425-degrees. In a large bowl, combine all ingredients (except pie crust) and whisk to mix well. Pour the mixture into pie crust shell. Bake for 15 minutes. Reduce the oven temperature to 350-degrees, continue to bake for an additional 40 minutes or until knife inserted 1-inch from edge comes out clean. Cool. Serves: 8. Nutrition Facts: Amount Per Serving: Calories 352 - Calories from Fat 107 Percent Total Calories From: Fat 30%, Protein 10%, Carbohydrate 60% Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 6mg, Sodium 552mg, Total Carbohydrate 53g, Dietary Fiber 1g, Protein 9g, Vitamin A 12529 units, Vitamin C 2 units, Calcium 12 units, Iron 2 units
Low-fat, Cholesterol-free Pancakes 1 cup Egg Beaters 99% Real Egg Product 1/2 cup quick cooking rolled oats 1/2 teaspoon vanilla 1/2 teaspoon baking powder 3 packets Equal Sweetener
Preheat a flat skillet and spray with butter-flavored cooking spray. In a bowl lightly mix all ingredients with a fork; let stand for 3 minutes. Use a 1/4-cup measure to pour the batter onto the skillet and cook on both sides until done. Spray pancakes with "I can't believe it's not butter" or sprinkle with Molly McButter and serve with sugar-free syrup. Serves: 2. Nutrition Facts: Amount Per Serving: Calories 87 - Calories from Fat 11 Percent Total Calories From: Fat 13%, Protein 15%, Carbohydrate 72% Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 89mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 21 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
4 pork chops, trim fat 1 1/2 cups Minute rice 1 1/2 cups water 1 can mushroom pieces 1/2 cup chopped green onion Salt & pepper to taste Garlic powder (optional) 1 can Low fat cream of mushroom soup Paprika
Preheat oven to 350°. Combine all ingredients except pork chops & paprika and garlic powder Pour into a casserole dish. Place pork chops on top. Sprinkle pork chops with paprika and garlic powder. Bake for 1 hour
1-1/2 cups cold fat free milk 1 package (4 serving size) Jell-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding 1-1/2 cups thawed Cool Whip Lite, divided
Pour the milk into a large mixing bowl. Add the pudding mix. Beat with a wire whisk for 2 minutes. Stir in 1-cup of the whipped topping. Spoon the mixture into serving bowls or individual dessert dishes. Refrigerate until ready to serve. Garnish with remaining whipped topping.
2 tablespoons brewed strong coffee 1 envelope (2-1/2 teaspoons) Knox Unflavored Gelatin 1 large egg 3/4 cup unsweetened cocoa powder 1/2 cup corn syrup 1-1/2 cups 1% low fat milk 3 ounces semisweet chocolate, chopped 1 teaspoon vanilla extract 5 large egg whites 1/2 cup water 1 cup sugar Pinch salt
Pour the coffee into a small bowl, sprinkle the gelatin over the surface and let stand to soften. In a medium-sized bowl, whisk the whole egg, cocoa, corn syrup and 1/2-cup milk together until smooth. In a heavy saucepan, heat the remaining 1-cup milk until steaming. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for approximately 5 minutes, or until slightly thickened. Remove from the heat and add the gelatin mixture, stirring until the gelatin has dissolved. Add the chocolate and stir until the chocolate has melted. Stir in the vanilla, transfer to a large bowl and set aside to cool to room temperature. Place the egg whites in a large mixing bowl. Set it over a larger pan of hot water and stir for a few minutes until warmed slightly. In a small saucepan, combine the sugar with 1/2-cup water. Bring to a boil, stirring occasionally. Cook over medium high heat, Without Stirring, until the syrup registers 240-degrees and is at the soft-ball stage (when a bit of syrup dropped into ice water forms a pliable ball), approximately 5 minutes. Remove the syrup from the heat; set aside. Beat the egg whites with an electric mixer just until soft peaks form. Return the syrup to the heat until it boils. Gradually pour the hot syrup into the egg whites but not directly onto the beaters, beating constantly. Continue beating until the egg whites are cool and very stiff, approximately 5 minutes. Whisk 1/4 of the egg whites into the chocolate mixture. Fold in the remaining egg whites. Spoon the mixture into a serving bowl or individual glasses, cover and refrigerate until set, at least 4 hours or overnight. 8 servings. Nutrition Facts: Amount Per Serving: Calories 294 - Calories from Fat 53 Percent Total Calories From: Fat 18%, Protein 10%, Carbohydrate 72% Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 28mg, Sodium 187mg, Total Carbohydrate 53g, Dietary Fiber 1g, Protein 7g, Vitamin A 137 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
2 small sirloin strips 2 teaspoons corn oil 1 medium onion, finely chopped 1 can mushrooms 1 clove minced garlic 1 beef bouillon cube 1 carton (8 ounce) fat free sour cream 1 cup hot water 8 ounce noodles
Cut the sirloin into small strips. Brown in oil until medium rare. Remove from the pan. Add the onions and garlic to the pan and sauté in the remaining oil. Add the mushrooms and bouillon cube that has been dissolved in hot water. Simmer for 5 minutes. Add the meat and sour cream. Heat thoroughly. Serve over hot cooked noodles. Serves 4. Points per serving: 8. Nutritional Information Calories: 353 Sat. Fat (grams): 3.6 g Total Fat: 11 g Cholesterol (mg): 87 mg % Fat: 30 Sodium (mg): 481 mg
4 cups turkey light meat, skinless, cooked and cubed 1/2 cup white vinegar 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon salt 1/8 teaspoon black pepper 8 hamburger buns, split and toasted
Combine the vinegar, ketchup, Worcestershire, salt, and black pepper in a large saucepan. Bring to a boil. Reduce the heat and simmer uncovered for 30 minutes. Stir in the turkey and continue to cook for five minutes. Spoon the hot barbecue mixture over bottom half of toasted buns. Top with other half of toasted buns. Serves: 8 at 189 Calories; 3g Fat; 21g Protein; 18g Carbohydrate; 48mg Cholesterol; 485mg Sodium
2 eggs 2/3 cup white sugar 2 very ripe bananas, mashed 1/4 cup applesauce 1/3 cup nonfat milk 1 tablespoon vegetable oil 3/4 tablespoon vanilla extract 1-3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup walnuts, chopped
Preheat oven to 325-degrees. Spray a bread pan with non-stick cooking spray, and lightly dust with flour. In a large bowl, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Beat in bananas, milk, oil, applesauce and vanilla. In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir flour mixture into banana mixture, mixing just until blended. Fold in walnuts. Pour batter into prepared pan. Bake in preheated pan until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour. Turn bread out onto a wire rack and let cool. Serves 12. Nutritional analysis per serving: Calories 182, Fat 4g, Calories from Fat 8%, Cholesterol 36mg, Fiber 1g, Sodium 207mg, Protein 4g.
1-1/2 pounds small red potatoes 1/2 cup plain yogurt 1/4 cup reduced calorie mayonnaise 3 tablespoons tarragon vinegar 1 teaspoon sugar 1 teaspoon each dried dill & parsley 1/2 teaspoon each dried tarragon & salt 1/2 cup chopped red onion 2 small cucumbers, peeled & chopped
Boil the potatoes whole until tender, approximately 15 to 20 minutes. Drain and rinse under cold water for 2 to 3 minutes. Refrigerate while preparing the dressing. In a large bowl, whisk together the remaining ingredients except for the onions and cucumber. Stir in the onion and cucumber. Chop the potatoes into bite size pieces. Add them to the large bowl and toss until well coated. Makes 6 cups. Per 1 cup serving: 135 calories; 3.5 grams fat (23%); 3 grams fiber.
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