Wahooo, one of our curry recipes is featured in the Cedar Creek Gallery August newsletter. Look for a photo of me and Kellie the other newbie too. In August I started working part-time on weekends at this incredible gallery. Check … Continue reading
I found this on a Diet and Nutrition blog and had to share. Enjoy
Oh how I love this salad. I’ve posted this recipe in the past but I’ve been making it so often I just had to repost it.
We had friends over for dinner and when I asked what type of food they wanted the only request was “something healthy”. I knew exactly what to make. What I love is how easy this recipe comes together.
The first step is to make the recipe for Becky’s Dressing. I like to to make it about an hour before dinner so the flavors have time to blend.
Lucky for me I had a very eager kitchen helper. M told me it was her job to make the dressing perfect
While M stirred her little heart out, I placed the salmon under the broiler, boiled the orzo, and chopped up the onion, peppers, artichokes, & olives.
While the salmon was cooling I drained the orzo and poured 1/4 cup of dressing over it. I added the onion, feta, olives, artichoke, & peppers and mixed it all together. Next I gently mixed in a combo of baby spinach & arugula.
The last step was to top it with the shredded salmon.
I highly recommend making this for dinner. It’s delicious
Mediterranean Salmon Salad
- 1/2 cup olive oil
- 3/4 cup red wine vinegar
- 1-1/4 teaspoon dried oregano
- 1-1/4 teaspoon dried basil
- 1-1/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Dijon mustard
Whisk all ingredients together and mix into salad just before serving.
- 3/4 lb salmon filet
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1 cup orzo
- 1/2 cup kalamata olives
- 1/2 cup red bell peppers (chopped)
- 1/4 chopped red onions
- 1/2 cup crumbled feta
- 1 14oz can artichoke hearts (quartered)
- 2 cups arugula
- Becky’s dressing (see above)
1) Make recipe for Becky’s dressing, set aside.
2) Preheat broiler
3) Sprinkle salmon with salt, pepper, & oregano. Place under broiler for 10-15 minutes, or until center is cooked.
4) Cook pasta according to package directions.
5) Drain pasta and place in a deep casserole dish. Pour 1/4 cup of dressing over pasta and gently toss.
6) Once salmon is cooked, flake salmon using two forks.
7) Too the orzo, add olives, red bell peppers, red onions, feta, artichoke hearts, & arugula. Use a forked spoon to gently combine all ingredients.
Top with flaked salmon & serve with dressing on the side.
This is my Cousin Peggy’s fantastic recipe for low fat, low calorie pumpkin bread. Not only is she a wonderful cook, but She comes up the most delicious options for diabetics. Her pumpkin bread warm from the oven with non fat cream cheese…fantastic! And off we go ready for the holiday’s.
3 regular bread pan loaves or 6 small loaves –grease well
¾ C agava (liquid)
¾ C splenda
½ C butter (melted)
½ C applesauce
3 C pumpkin ( 1 ½ cans)
2 cups unbleached white flour
2 cups whole wheat flour
¾ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
½ tsp cloves
1 ½ tsp nutmeg
Beat eggs. Stir in agava, splenda, melted butter, applesauce. Then add pumpkin and mix well.
Blend dry ingredients. Gradually add to wet ingredients. Stir until well blended.
Divide equally between loaf pans. Smooth tops with spatula.
Bake at 300 degrees—1 hour 15 minutes—add up to 15 additional minutes for larger loaves
Test for doneness with a toothpick—should come out clean. Or, bread should spring to the touch of a finger.
When done, remove from oven and cool for 10 minutes before removing from pans.
WOW found this great blog post from scherps.org well worth a look
This is a great mac&cheese recipe from the Dreamfields food site. This is almost like the one I make only I added a sharp Italian cheese and made the cheese sauce with fat free half and half. Enjoy
By Antonio Cecconi
1 package Dreamfields Elbows
1 tablespoon olive oil
1/4 cup chopped white onion
1 clove minced garlic
1 tablespoon chopped fresh parsley
1 1/2 cups half & half
1 cup 1% milk
1 teaspoon each salt, pepper and nutmeg
Nonstick cooking spray
1 1/2 cups fontina cheese, shredded
1 cup non-fat cheddar cheese
2 tablespoons Parmesan cheese
- Heat oil in 12-inch skillet over medium heat; sauté onion, garlic and parsley for 3 to 5 minutes, stirring occasionally. Add half & half and milk, season with salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions. Pre-heat oven to 425-degrees F. Spray a 9×13-inch casserole baking dish with nonstick cooking spray.
- Toss pasta and sauce together. Add fontina and cheddar cheeses; stir until well blended and pour into casserole dish. Top with Parmesan.
- Bake uncovered for 20-25 minutes or until golden brown. Let cool for 5 minutes before serving.
Makes 8 side dish servings
Nutrition information per serving (1/8 of recipe): 354 calories; 19 g protein; 9 g digestible carbohydrates*; 14 g total fat; 8 g saturated fat; 52 mg cholesterol; 476 mg sodium; 4 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 39 g carbohydrates. For more information go to www.dreamfieldsfoods.com.