Sweet Pea Salad

Fruitful Friday: Sweet Pea Salad

It one of those Christmas looking salads that I have wanted to try for a long time and knew that I needed the right combination at my table. Last night was perfect... meatloaf, baked potatoes and a good friend.

The recipe is really easy to make and if you have a stocked pantry you should be good.

2 cups frozen sweet peas (thawed)
1 can water-chestnuts (sliced thin)
1 green onion chopped fine
1/2 red pepper diced (I used radishes)
1/3 cup mayo ( you can use light mayo)
1 teaspoon dill weed
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon garlic salt
1/4 teaspoon plain salt
1/4 teaspoon black pepper
1/2 cup diced ham (optional)

Mix all together and let set at least 1 hour before serving to allow for the flavors to come together. It serves 12 (2oz servings)

Make-Over Broccoli Salad

I am not sure how many of you are like us and consider the Super Bowl another "Food" holiday. You know... one of those holidays that you start talking about and planning the menu for months in advance.... Well, we do. We have some traditional items like wings, chips and sliders, then you always try a few new things too. I love a large variety of salads and one of my favorites is Broccoli Salad. This year, since I am focusing on reducing my calorie counts. This is one of those salad that I have been able to make over and yet been able to save the integrity of the yummy taste.

Ingredients

4 cups small broccoli florets (about 1 1/2 pounds)

1/2 cup frozen sweet peas  

1 cup chopped green or red onion

1 cup golden raisins

1/2 cup mild cheddar cheese (grated)

1/4 cup salted sunflower seed kernels

1/3 cup light mayonnaise

1/4 cup plain fat-free yogurt

3 tablespoons sugar

1 tablespoon white vinegar

Salt & pepper to taste

(You can add 1/2 cooked turkey bacon. It only adds 25 more calories to the whole salad)

Preparation

Combine the first 6 ingredients in a large bowl.

Combine mayonnaise and remaining ingredients, stirring with a whisk.

Pour dressing over broccoli mixture, and toss well.

Chill for 1 hour.

Side note: This salad 195 calories, original salad 328 calories.

Make Over Crab Salad

I'm feeling "crabby" today... so for my "Monday makeover" I am going to makeover my favorite crab salad. This will be a typical makeover recipe, where I put the made over recipe first and then my original recipe. That way you can make which ever one you want.

Make-Over Crab Salad (175 calories) 

Ingredients

• 1 1/2 cup imitation crabmeat
• 1/4 cup shredded carrots 
• 1/4 cup green pepper chopped
• 1/4 cup finely chopped celery
• 1 green onion chopped
• 1 small clove garlic minced 
• 1/2 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon white sugar
• 1 teaspoon parsley 
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper

1. Directions:
2. In a medium bowl, gently pull apart (flake) the crabmeat. Next mix mayonnaise, vinegar,
3. sugar, parsley, salt and pepper with crab meat. Toss in chopped veggies and fold with 
4. ease until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again 
5. just before serving.

Original Crab Salad Recipe  (500 calories) 

• 
  
• 2 cups imitation crabmeat
• 1/2 cup finely chopped celery
• 1/4 cup red onion chopped
• 2 clove garlic minced 
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoon melted butter
• 1 tablespoon white sugar
• 1 teaspoon fresh parsley 
• Salt and pepper to taste 

1. Directions:
2. In a medium bowl, gently pull apart (flake) the crabmeat. Next mix all the ingredients together until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.

• 
  

Green Goddess Goodness

Several years ago, the Restaurant "Ruby Tuesday's" served an "Avocado Ranch" salad dressing on their salad bar. It was so yummmmmy! Anyway, I have been craving it and after describing it to my mom, she said it sounded very similar to the old salad dressing known as "Green Goddess". So after searching and sampling several very tasty, but not quit right dressing recipes, we have finally came up with our own that we love...

Recipe:
1 avocado (peeled and pitted)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon minced dried garlic
1 teaspoon minced dried onion
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 teaspoon Worcestershire sauce instead of anchovies
(we don't care for anchovies flavor in this recipe)
salt & pepper to taste

Place all the ingredients in a blender and blend until totally liquified. Chill for a least two hours before serving. Also this recipe works for our "Thrifty Thursday" because all the items should be in your pantry... :)
 

"ATW80DS" - Peach & Halibut Salad

I am home from St. Louis and feeling very stuffy.  Here at the pantry we have virtually made our way to Iceland and during our studies of Icelandic Foods, It reminded us of a recipe that we tried back in 2011. Our Friend  Bob Harper, "Biggest Loser Trainer", posted this salad on his website "MyTrainerBob.com". Iceland is a simple and very elegantly rough place where food is minimal and clean. They eat lots of fish and vegetables in season. Bob's recipe looked so good, we just had to give it a try and the surprising thing was, we had all the ingredients in the pantry...

Ingredients:

Salad

• ½ peach, sliced
• 5 oz grilled halibut (sprayed with evoo, seasoned, grilled 8 minutes each side)
• ¼ cup drained and rinsed garbanzo beans
• 1 Persian cucumber, diced
• ¼ avocado cubed
• 2 cups mixed greens
• 1 tbsp crumbled goat cheese

Dressing

• 2 tbsp white wine vinegar
• 2 tbsp fresh squeezed lemon juice
• 1 tsp Dijon mustard

Procedure

• Top mixed greens with peaches, cucumber, avocado, garbanzo beans, crumbled cheese, halibut
• Dressing- whisk in separate bowl and drizzle over salad.

You can find his video for the salad here at the website: Bob's Peach & Halibut Salad

"ATW80DS" - Roman Salad

They say that "when in Rome, do what the Romans do!" Well this Chef is craving a Roman-style Greek Salad and This one turned out so good I just had to share.... Makes 8 -1/2 cup servings.

Ingredients:
1 large cucumber (peeled & sliced into thin rings)
1 large Tomato (cut into chunks)
1/2 large Green Pepper (cut into chunks)
1/2 large yellow onion (sliced into thin rings & separated)
1/2 can small black olives (leave whole)
1/2 large Pomegranate (peeled & seeded)
1/4 cup feta cheese (crumbled)
1/8 cup grated lemon peel
1 full recipe of Greek Vinaigrette Dressing (recipe below)

Directions:
prepare all vegetables as directed and toss gently. Add Pomegranate, Feta Cheese and Lemon Peel. Toss gently again. Pour dressing over the top, let stand 15mins and serve. It is better served fresh, veggies seem to wilt if left to stand to long.

Greek Vinaigrette Dressing:
2/3 cup of extra virgin Olive Oil
3 tablespoons lemon juice, fresh
1 clove garlic, minced
2 teaspoons Italian Seasoning
salt & pepper to taste

Mix together and pour over Fresh Vegetables. Great for Marinating and Grilling!

NOTE:To make it a full meal add grilled chicken chunks and fresh button mushrooms and serve on a bed of fresh baby spinach.

"ATW80DS" - Chana Salad (roasted corn & chickpea salad)

This is a very tasty Peruvian

salad that makes a great side dish or snack.

Ingredients: (Makes 2-3 servings)

For the Dressing: 
1/2 tsp red adobo powder (or to taste)
1 tbsp lemon juice
1 tbsp olive oil
1 tsp red wine vinegar or balsamic
salt and pepper to taste

For the Salad: 
1 cup of boiled chickpeas (we used canned)
2 tbsp peeled and finely chopped cucumber
2 tbsp peeled and finely chopped carrots
4 tbsp roasted corn from the cob
2 tbsp finely chopped tomatoes
2 tbsp finely chopped red onions
1 clove of garlic minced
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped green bell pepper
2 tbsp finely chopped spring onion green

This is a great salad to make ahead of time, because the longer it sets the better it tastes. Toss all together and let at least 1 hour before serving.

"ATW80DS" - Avocado, Corn and Tomato Salad (The South)

We love the simplistic of the South, with all its fun fresh flavors that you find in the farmer's markets starting this time of year and once in a while here at the Pantry we come a crossed a recipe that just looks to good to pass up and so we love to post it here and give credit where credit is due. This recipe is being passed on from one of our favorite facebook pages entitled "Oasis Advanced Wellness"

This salad looks yummy and healthy... and we think this will be our "Thrifty Thursday" side dish tonight to go with our baked chicken. You should be able to find all the ingredients in your pantry.

Ingredients (always use organic ingredients)

4 ears of organic corn
1 tablespoon extra virgin olive oil
1 pint grape tomatoes
2 medium authentic Mexican Avocados
½ cup very thinly sliced red onion
½ cup canned black beans, drained and rinsed
½ cup extra virgin olive oil
½ cup packed chopped fresh cilantro
Zest of 1 lime (about 1 teaspoon)
Two tablespoons freshly squeezed lime juice
Himalayan salt and freshly ground black pepper to taste

Instructions

Husk the corn and cut the kernels from the cob. Heat the tablespoon of olive oil in a large skillet over medium high heat and sauté the corn for 3 minutes, stirring constantly, until slightly tender. Remove from the heat and transfer to a large bowl. Cool completely to room temperature.
While the corn is cooling, cut the grape tomatoes in half and cut the avocado into ½ inch pieces. (You can also slice the onions and drain the black beans at this point.)
To make the dressing, in a small bowl, whisk together the ½ cup olive oil, chopped fresh cilantro, lime zest and lime juice. Add a pinch of Himalayan salt and a few grinds of black pepper.
To the large bowl with the corn, add the halved tomatoes, diced avocado, red onion, and beans. Pour in the dressing and toss gently. Add additional Himalayan salt and pepper to taste as desired.

Via: www.afamilyfeast.com/avocado-corn-and-tomato-salad-and-iloveavocados-for-cinco-de-mayo-sweepstakes/

"ATW80DS": Shrimp & Citrus Salad

One thing we really enjoyed while visiting in San Francisco back in 2009 was the open air street markets loaded with fresh fruits, vegetables and fish. This is one of the salads the we made while we were staying there. 

(Makes 4 main course Salads)

INGREDIENTS:
2 large pink grapefruits (peeled and sectioned)
1 large Mango (peeled and cubed)
1 large can of Mandarin Oranges (well drained)
2 medium Tomatoes (washed and sliced into wedges)
6oz Spring Mix / Salad Mix
2 avocados
1/2 lb cooked peeled shrimps (about 6 to 8 per salad)
3-4 sprigs dill
1 cup candied Pecans (optional)

For the Dressing:
Juice from grapefruit and 1/2 of a lemon
1/4 sweet red onion, finely chopped
1 garlic clove, chopped
1 teaspoon Dijon mustard
A pinch of salt and pepper
1/2 cup olive oil
1 teaspoon of poppy seeds

1. To remove sections from the grapefruits: Slice off the top and base of the fruits. Following the curve of the fruit, cut away the skin, zest, and pith so only the segments and central membranes are left. Slide the knife down each side of a section to cut it free of the membranes, letting the section fall into the bowl. Continue cutting, turning the membranes back like the pages of a book until you’ve removed all of the sections. Chill them and reserve the juice.

2. Wash and dry the salad mix. Halve each avocado lengthwise, cutting down to the pit. Twist the halves and pull them from the pit. Tap the blade of a knife sharply onto the pit, twist, and pull out the pit. Peel away the skin and cut the avocado flesh into lengthwise slices. Brush some of the grapefruit or lemon juice over the slices so they do not discolor.

3. For the dressing: Whisk the reserved grapefruit juice with the lemon juice, onion, garlic, mustard, poppy seeds, salt and pepper until mixed. Gradually add the olive oil, whisking constantly so the dressing emulsifies and thickens slightly. Taste, adjust the seasoning and set aside.

4. Shortly before serving: Toss the salad mix with about a third of the dressing and taste for seasoning. Spread a bed of salad mix on 4 plates. Arrange the avocado slices and fruit and tomato sections like the spokes of a wheel on top and spoon over more dressing. Chop the dill and toss with the shrimps and remaining dressing. Taste, adjust seasoning, and spoon the shrimps into the center of the wheel. Sprinkle with candied pecans. Serve the salad as soon as you can so the greens do not wilt.

If anyone would like to join us in our Challenge "Around the World in 80 Days"... next we will be in Canada.

"ATW80DS" - CATHEDRAL BROKEN WINDOWS (Philippino Dessert)

           Like most cultures around the world, Filipinos have many superstitious beliefs that supposedly bring  “good luck” for the New Year and this one of their dessert that you will find served often around the new year. I grew up calling this wonderful dessert "CUT GLASS SALAD" and my family serves it during the 4th of July holiday.

Ingredients:

1 (3 ounce) box lime gelatin
1 (3 ounce) box blue gelatin
1 (3 ounce) box orange gelatin
1 (3 ounce) box cherry gelatin
2 (3 ounce) boxes lemon gelatin
Water
1 1/2 single packages graham crackers
1/2 cup (1 stick) margarine
1 cup granulated sugar
1 (20 ounce) can crushed pineapple
1 large cool whip
2 cups Whipped Cream (sweetened 1/4 of the sugar)

Make each box of lime, blue, orange, cherry and 1 box of lemon gelatin according to package directions using 1 1/2 cups boiling water. Pour each flavor into a greased 8-inch square pan and chill in refrigerator until set. Cut into 1/2-inch cubes.

Crush graham crackers and mix with margarine and 1/4 cup sugar. Save 1/2 cup of the graham cracker mixture and set aside. Press remaining graham cracker crumbs into bottom of a cold-cut keeper or 9 x 13-inch baking dish.

Drain juice from crushed pineapple and add water to juice to make 1 cup. Dissolve the other box of lemon gelatin in 1 cup of warm water and add pineapple juice. Chill until almost set, will be chunky when stirred. Stir in pineapple.

Fold together cool whip, whipped cream, lemon pineapple mixture. Next lightly fold in gelatin cubes. Stir easy as to not break up the gelatin cubes. Pour into prepared pan and sprinkle reserved 1/2 cup crumbs on top. Chill in refrigerator until set, at least 2 hours.

Makes 10 to 12 servings.

"ATW80DS": Chinese Chicken Stir-Fry Salad

Since we are trying really hard to behave here at the pantry and your menu is filled with lots of salads for dinner, We thought this one would make a great treat from our stop in China.

1 cup cooked chicken (cube)

1/8 tsp.  salt

pinch of black pepper

1/4 cup Toasted Sesame Dressing, divided

4 cups spring mix salad greens

1 small can of mandarin oranges (drained) 

1/2 cup  diagonally cut snow peas

2Tbsp. Slivered Almonds 

1 small  carrots, (sliced thin)

HEAT nonstick skillet on medium-high heat. Add chicken; warm 3 minutes or  until lightly browned. Reduce heat to medium-low; cover with half of the dressing, salt and pepper.Cook for 2 more minutes.
ARRANGE lettuce, oranges, peas, Turkey, almonds and carrots on two serving plates. Drizzle with remaining dressing.

*One of the reasons this salad is so "Fruitful" and "thrifty" is because everything in it is either left-over or considered a staple in the Pantry.

"AWT80DS" - Seuz Canal

I came acrossed this awesome looking salad from one of my new friends on Foodbuzz. You can find the recipe here... "Vegetable Salad with Sprouts". We made it last night to go with our homemade Egyptian pizzas. It was very tasty... My guys are not fans of chillies or tomatoes, so I added dried cranberries and green peppers instead. Thanks for Sharing... Padmaja! :)

If anyone would like to join us in our Challenge "Around the World in 80 Days" tomarrow we will be at the Bombay/Mumbai.

Cucumber Club Lettuce Wrap --- TTC #2

I am trying very hard to lose some more weight and I see wraps listed on lots of diet plans. I am not fond of a large grouping of cold ingredients rolled up in a cold dry tortilla. Then I came acrossed  these one day at Kraft and thought I would give them a try....They are very Tasty!

Cucumber Club Lettuce Wrap 

(Prep Time:5 min * Total Time:5 min * Makes:1 serving, 2 wraps)

 2 pieces leaf lettuce
2 slices  smoked ham

1/4 cup chopped cucumber
1/4 cup chopped tomato
1/4 cup chopped celery
2 tsp. KRAFT Light Ranch Reduced Fat Dressing


TOP lettuce leaves evenly with ham, cucumber and tomato.
Drizzle with dressing. 

ROLL up burrito style. 
SERVE immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.

*Side Note: My son made his with crispy chicken tenders instead of the ham and they were very tasty, just higher in calorie count.

Cream Puffs & Chicken Salad

	Ingredients: 1/2 cup butter 1 cup water pinch of salt 1 cup all-purpose flour 6 eggs In a large sauce pan, bring butter, salt and water to a rolling boil. Stir in flour until the mixture forms a ball. Remove from heat and using a wooden spoon, beat in the eggs one at a time, mixing really well after each. Drop with a teaspoon onto an ungreased baking sheet. ( I use parchment baking sheets)
	Bake for 8 to 10 minutes in the preheated oven,  until golden brown. Centers should be dry.
	When the shells are cool, either split and fill them with chicken salad, ham salad or your favorite pudding. Traditionally they are just filled with whipped cream. You can also use a pastry bag to pipe the pudding or cream into the shells.

 I was sweetly surprised, the chicken salad filling below was to die for... I wish all of you could have been here to try them.

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon lemon juice
• 1/8 teaspoon ground black pepper
• 2 cups finely chopped, cooked chicken meat
• 1/2 cup grated cheddar cheese
• 1 stalk celery, chopped
• 1/8 cup finely grated carrots
• 1 green onion minced
• 1 very small garlic clove minced
• (optional additions depending on your likes and dislikes... diced cucumbers, pimentos, tomatoes, almonds, grapes, apples, and or green peppers )

Directions

In a medium bowl, mix all the ingredients together and let set for at least a half hour before serving. This chicken salad is the salad that I fill my cream puffs with and that is what I will be doing tomorrow.  

Also thinking about going back to school, These make a great snack and fun for kids lunch, Send some salad along with a baggie full of empty cream puffs and let them fill their own while they visit with their friends. They will surely be the hit at the lunch room... :)

Tour of Italy ~ Day 13... Lamb in Lazio

We love this recipe. Here, lamb chops are presented atop a salad that was inspired by the flavors of Lazio and Sardinia. A perfect first course or a light main course. When studying the region of Lazio, it is usually combined with the other two neighboring regions of Abruzzi and Molise. These three central regions are as "natural as wool" , as stated by the author. Their legacies of tending flocks and herds are still a big part of their world today. Not much has changed, Lamb is still a big part of their mainstay as well as living off the natural and fresh elements of the land around them and often eaten with out embellishments. Their food is easy to prepare and very portable. In the Rome-dominated parts of Lazio, much of the food is dictated by the city's unique culinary repertoire. Much like the recipe found below.

Honey Roasted Lamb with Arugula Salad

For Lamb: 

2 tablespoons honey

8 tablespoons extra-virgin olive oil

3/4 cup mixed fresh herbs, chopped  (thyme, parsley, oregano, savory or rosemary)

1 1 1/2-pound rack of lamb, trimmed 

1 tablespoon dry red wine

For Dressing and Salad:

• 1 tablespoons red wine vinegar
• 1 tablespoon water
• 1/4 cup fresh parsley chopped
• 2 teaspoons fresh Lemon juice
• 1 teaspoon fresh grated lemon peel

• 6 cups arugula (about 4 ounces)
• 1 cup cherry tomatoes
  
  
  
   Combine honey, 3 tablespoon oil, and 1/2 cup of chopped herbs in heavy small saucepan. Stir over low heat until just warm. Remove from heat. Pour 2/3 of honey mixture into small bowl. Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl. Sprinkle with salt and pepper, Cover and refrigerate for at least 2 hours or can be leftover night. 
  
  
  Preheat oven to 400. Whisk 2 tablespoons oil with 1/4 cup of chopped herbs and 1 tablespoon wine, pour over lamb and Roast lamb 12 minutes; brush with remaining honey mixture from bowl. Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 10 minutes. Transfer lamb to cutting board. 
  
  
   Meanwhile add dressing ingredients  and remaining 3 tablespoons oil to honey mixture in saucepan. Stir over low heat until just warm. add pinenuts if desired. Season with salt and pepper. 
  
  
  Cut lamb between ribs into chops. Divide arugula and tomatoes among plates. Top each serving with lamb chops. Drizzle warm dressing over and serve warm.
  
  

Tour of Italy ~ Day 11... Crossing Campania

   Many of the residents of this south-western region live in the shadow of Mount Vesuvius and even though it is currently considered dormant, the people love to approach life with a sense of spontaneity. The volcano is also one of the major contributors to the vast richness of the soil in this region, providing produce the is colorful, intense and packed with flavor. Even though the soil is rich the people have been traditionally poor. Their diet is usually eaten fresh and raw, preserved, pickled, fried or baked in a pizza or calzoni. pasta is often served as a side dish to the many fruits and vegetables the may line an evening table. Tomatoes are their specialty and most dishes include tomatoes in one form or another, usually in the form of sauces, slices or stuffed. The most favored of these dishes is the Insalata Caprese. Campania is also know for it's coastal cuisine, where fresh fish and shellfish is the stars, often prepared simply and dressed with juice from the famed Amalfi Lemons, olive oil and herbs. So in staying with the regional flare the recipe for today is...

Shrimp & Scallops in Garlic Lemon Sauce

1 tablespoon olive oil
3 fresh garlic cloves, finely minced
1 small shallot, finely minced
1/4 cup onions, finely chopped
1 tablespoons butter
12 medium sea scallops
12 medium shrimp, cleaned and devained
1/2 cup roasted or fresh tomatoes, sliced thick
2 Tablespoon sherry wine
3 Tablespoon fresh lemon juice
2 Tablespoon heavy cream
fresh cracked black pepper to taste
 4 servings of steamed Asparagus
2 Tablespoon fresh parsley, minced for garnish

Melt 1 Tablespoon olive oil in a large skillet over medium heat. Add garlic, shallots and onions and saute for 2 to 3 minutes or until soft. Add scallops and saute for 2 minutes, turn scallops over add shrimp and roasted red peppers and saute for another 2 to 3 minutes, or until shrimp are pink and scallops are opaque. With a slotted spoon, remove seafood and vegetables and arrange on top of the plated steamed asparagus.

To the skillet add rest of butter, sherry, lemon juice, heavy cream and cracked pepper. Heat until starts to bubble, about 1 to 2 minutes. Pour sauce over Seafood and vegetables. Garnish with parsley and serve.


The original recipe for this was for a Lemon Garlic Cream Sauce, calling for 1 cup of heavy cream instead of the sherry and the dish was served with rice...
 * Original Recipe 680 calories / Make-Over Recipe 320 calories

Make-Over Monday... Mixed Greens & Pear Salad

Since we will be celebrating "Earth Day" this week... We thought that here at the Pantry we should dedicate this week to all the wonderfully eatable things that we enjoy from the Earth itself. So to start the week off we thought we would offer you a salad... (Everything in it comes from the Earth!)

Ingredients:

• 10 oz. bag fresh baby spinach leaves
• 10 oz. bag mixed baby greens
• 1-1/2 cups frozen baby green peas,  (thawed- not cooked)
• 1/2 cup fresh parsley chopped
• 1 cup fresh ripe pears or apples (thin sliced)
• 1/2 cup walnuts or pecans (whole halves)
• 1/4 cup dried cranberries
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1 Tbsp. Dijon mustard
• 1/2 tsp. dried thyme leaves
• salt and pepper to taste

Preparation:

Combine first 6 ingredients in glass a large salad bowl. In small bowl, combine olive oil, lemon juice, mustard, thyme, salt and pepper and whisk to blend well, pour dressing over salad, toss gently to coat and serve immediately. Serves 4-6 

Make-Over Monday: Baked Flounder with Orange & Kiwi Salad

In trying to keep my caloric intake under control this month and due to the fact that I have been craving fish... We decided to take one of our favorite FAT dishes and make-it-over...

For the Baked Flounder... (for one person)
Place one piece of flounder in a large, lightly greased baking dish, cover fish with three lemon slices and sprinkle with salt, pepper, parsley, grill seasonings and one chopped green onion. Baked at 350* about ten minutes or until fish is white and flaky.

For the Orange & Kiwi Salad... (for one person)
1 cup Iceberg Lettuce, shredded and placed on a plate. Next add 1/2 cup of chopped fresh oranges and 1 chopped kiwi to lettuce. Drizzle with Poppy Seed Dressing of choice.


Original Recipe calls for the fish to be breaded & fried at 342 calories + salad at 199 calories = 541 per serving.
Our Recipe was with the fish unbreaded and baked at  206 calories + salad at 160 calories = 366 per serving.

New.."From The Pantry" Challenge. Week #48

"Cut Glass Salad"

Ingredients:

1 (3 ounce) box lime gelatin
1 (3 ounce) box blue gelatin
1 (3 ounce) box orange gelatin
1 (3 ounce) box cherry gelatin
2 (3 ounce) boxes lemon gelatin
Water
1 1/2 single packages graham crackers
1/2 cup (1 stick) margarine
1 cup granulated sugar
1 (20 ounce) can crushed pineapple
1 large cool whip
2 cups Whipped Cream (sweetened 1/4 of the sugar)

Make each box of lime, blue, orange, cherry and 1 box of lemon gelatin according to package directions using 1 1/2 cups boiling water. Pour each flavor into a greased 8-inch square pan and chill in refrigerator until set. Cut into 1/2-inch cubes.

Crush graham crackers and mix with margarine and 1/4 cup sugar. Save 1/2 cup of the graham cracker mixture and set aside. Press remaining graham cracker crumbs into bottom of a cold-cut keeper or 9 x 13-inch baking dish.

Drain juice from crushed pineapple and add water to juice to make 1 cup. Dissolve the other box of lemon gelatin in 1 cup of warm water and add pineapple juice. Chill until almost set, will be chunky when stirred. Stir in pineapple.

Fold together cool whip, whipped cream, lemon pineapple mixture. Next lightly fold in gelatin cubes. Stir easy as to not break up the gelatin cubes. Pour into prepared pan and sprinkle reserved 1/2 cup crumbs on top. Chill in refrigerator until set, at least 2 hours.

Makes 10 to 12 servings.

Make-Over Monday...Tasty Taco Salad!

FIESTA TIME!!!!
And as I have spent this past year studying and learning how to make-over my favorite recipes into better tasting, lower calorie treats, I discovered the my loaded Taco Salad recipe that I thought was good for me was actually contributing to my down fall.... So staying with the Theme of the day I would like to post my Made-Over Tasty Taco Salad recipe for the day.

Tasty Taco Salad

Prep Time: 20 mins * Total Time: 20 mins * Makes:4 servings

4 whole wheat flour tortillas (8 inch)
1 lb. ground turkey
1/4 cup of chopped white or yellow onion
1 small clove of chopped fresh garlic
1 teaspoon of dry taco seasoning mix
1/4 cup warm water
salt & pepper to taste
4 cups shredded lettuce or baby spinach
1 cup Finely Shredded Four Cheese
1 large tomato, chopped
1 medium cucumber, chopped
1 medium avocado, chopped
1/4 cup sour cream (about 1 tablespoon per person)
1/2 cup salsa (about 2 tablespoons per person)

CRUMPLE 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with low-cal cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
*by using whole wheat and baking shells instead of frying or using store bought chips you save 80 calories per person

MEANWHILE, cook meat with onion, garlic, taco seasoning mix, salt & pepper and warm water.
*by cooking your meat with the following ingredients instead of browning it in 2 tablespoons of oil you save 120 calories per person
FILL shells with lettuce, meat mixture, cheese and vegetables just before serving top with sour cream and salsa.
*by measuring and using sour cream and salsa instead of salad dressing you save 60 calories per person

So by making-over my Favorite Taco Salad, I have saved myself 302 calories... going from 580 to 278.