Tag Archives: celery

Chickpea Salad

This is another one of those really versatile salads – you can add into this bits of pieces of all the little leftover bits of veggies in your frig without really changing the calorie count all that much. This is great next to a sandwich or sometimes I have it all on its own with a few Triscuits next to it and call it a meal !

Chickpea Salad
Chickpea Salad

4 servings
286 calories per serving

2 14 oz. cans chick peas, drained and rinsed
1 stalk celery, thinly sliced
4 radishes diced small
1 green pepper diced small
½ c chopped parsley
1 T lemon juice
1 T vinegar
1 T oil
Salt and pepper to taste
½ t garlic powder
½ t onion powder
¼ t celery salt

Combine beans and all veggies and then add the rest of the ingredients and mix well.

Turkey Wild Rice Casserole

This is so creamy and full of nutty flavor from the wild rice. It’s a great dish and a perfect way to use up left over turkey.

Turkey Wild Rice Casserole
Turkey Wild Rice Casserole

5 servings
370 calories per serving

4 slices bacon, cut into small pieces
1 lb. cooked turkey breast cut into bite sized pieces
1 c carrots, julienned
1/2 c onion, chopped finely
1/2 c celery, sliced
1 c raw wild rice
1 can low fat cream of chicken soup
2 1/2 c water
2 T soy sauce
1/2 t marjoram flakes
Salt and pepper to taste
Pam

Preheat oven to 350 degrees. Spray a skillet with Pam and cook bacon until almost crisp then add turkey, carrots, onion and celery and cook 3 minutes or until turkey is heated. Cook rice according to package instructions. Mix rice and turkey then add soup, water, soy and spices and place in a baking dish sprayed with Pam. Cover and bake half hour.

Turkey Noodle Soup

Another super quick soup that tastes like it’s been simmering for hours, but it’s just a ½ hour meal. Try using Perdue Shortcuts turkey strips if you don’t have any leftover turkey on hand.

Turkey Noodle Soup
Turkey Noodle Soup

2 servings
156 calories per serving

2 c water
¾ c cooked cubed turkey breast
1 rib celery, sliced
Leaves from top of celery
2 cloves garlic minced
Salt to taste
1/8 t marjoram flakes
1/8 t pepper
1 bay leaf
½ t onion powder
½ c canned diced potatoes
¼ c frozen peas and carrots mix
¼ c yolk free egg noodles
Dash Kitchen Bouquet

Mix water, turkey, celery, onion, garlic, salt, onion powder, marjoram, pepper and bay leaf and bring to a boil then reduce heat, cover and simmer 15 minutes. Then mix in the potatoes, peas and noodles. Cover and simmer 10 minutes or until potatoes are tender. Remove bay leaf before serving.

Hamburger Soup (Crock Pot)

This is so tasty – it’s something I have made many times and everyone who eats it is always delighted with the great heartiness and warmth. Beings this is a crock pot recipe, you can start this one before work, come home, drop in the noodles and in 20 minutes you’ll have a healthy soup ready to go. Serve with some low fat biscuits or some Cheesy Spirals.

Hamburger Soup (Crock Pot)
Hamburger Soup (Crock Pot)

6 servings
260 calories per serving

1 lb. extra lean ground beef
1 medium onion, chopped coarsely
1 stalk celery in slices
1 package Lipton dry Beef Mushroom soup mix
14.5 oz. can of diced tomatoes
6 c water
½ t salt
¼ t pepper
1 t onion powder
1/2 t garlic powder
2 c frozen mixed vegetables, thawed and drained
1 c uncooked fine egg noodles

Brown ground beef and drain thoroughly. Combine all ingredients except the noodles and frozen veggies in the crock pot, cover and cook on low 6-8 hours. 20 minutes before serving add thawed veggies and noodles and mix well. Increase heat to high, recover and cook another 20 minutes.

Asian Sesame Slaw

This has WOW flavor ! Serve this next to any Asian inspired dish (Asian Grilled Chicken comes to mind) for a great salad that takes over every tastebud in your mouth !

Asian Sesame Slaw
Asian Sesame Slaw

8 servings
60 calories per serving

1/3 c Miracle Whip light
2 T KRAFT Light Asian Toasted Sesame Dressing (I use this dressing in hot and cold dishes)
3 T lime juice
6 cups finely shredded cabbage (get the Dole pre-shredded to save a lot of time)
1 c snow peas, julienned
1 carrot, coarsely grated (not necessary if you use the Dole cabbage that has carrot in it already)
2 stalks celery, thinly sliced
1/4 c chopped cilantro
1 T minced ginger
2 T sesame seeds, toasted
Touch of salt

To toast sesame seeds, place in a hot skillet and sauté for a couple of minutes until they turn golden and are aromatic. Mix lime, Miracle Whip and Sesame dressing well and pour over the rest of the ingredients (except the sesame seeds). Mix well. Chill at least 2 hours. Sprinkle with seeds just before serving.

Celery Root Soup

Simple does not always mean plain. This is a simple soup of just a few ingredients, but it turns out a restaurant class meal – classic flavor and perfectly mild spicing.

Celery Root Soup
Celery Root Soup

4 servings
180 calories per serving

2 T butter
1 c thinly sliced leek
1/2 c carrot, finely chopped
2 T white wine
3 c peeled and cubed celery root (about 3/4 pound)
3 c chicken broth
1 c water
1/2 t coarse salt
1/2 t black pepper
1 3/4 c cooked wild rice
2 T fresh chives, chopped finely

Melt butter in soup pot. Add leek and carrot then cover and cook 5 minutes. Uncover and cook another 5 minutes or until tender. Add wine, celery root, broth, 1 c water, salt and pepper. Bring to a boil then cover and cook 10 minutes. Place 1 c soup mix in a blender and blend until smooth then add back to soup pan and add rice. Cook 15 minutes. Garnish with chives just before serving.

Tex Mex Cobb

Chop up all your veggies and fixings and lay them out on a platter in rows. It’s a beautiful presentation and everyone can grab exactly what they want for their salad. The dressing for this one is so simple and so low cal, but it tastes divine !

Tex Mex Cobb
Tex Mex Cobb

10 servings
291 calories per serving

20 oz. mixed greens (Spring mix, baby greens, etc.)
12 oz. seasoned chicken breast strips (Perdue Shortcuts work great here)
4 hard boiled eggs, chopped
15 oz. can black beans, drained and rinsed
1 c low fat shredded cheese
12 slices turkey bacon, cooked and crumbled
2 small avocados, sliced
2 c grape tomatoes, halved
2 ribs of celery, sliced
2/3 c fat free ranch dressing
1/3 cup chunky salsa
Salt and pepper to taste

Over a large platter with the greens then arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in rows and sprinkle with salt and pepper. Mix the salsa and dressing and pour over platter.

Chicken Jambalaya (Crock Pot)

A taste of Louisiana without all the work of a typical jambalaya. This is a really good version that is so easy to make ! It is homey and filling and flavorful and all the things a good jambalaya should be (even MUSHY is a good characteristic in a jambalaya and my daughter days this one is mushy). Serve with some extra tabasco on the side for people like me :)

Chicken Jambalaya
Chicken Jambalaya

6 servings
370 calories per serving

1 lb. boneless skinless chicken breasts cut into bite sized pieces
1 c chicken broth
2 c vegetable broth
¾ c water
1 ½ c raw brown rice
4 oz. low fat turkey sausage cut into slices
½ c celery, thinly sliced
Leaves from the top of the celery ribs
½ c onion, chopped
½ c green bell pepper, chopped
2 t Cajun seasoning
2 garlic cloves, minced
¼ t hot pepper sauce
1 bay leaf
Salt to taste
14.5 oz. can of diced tomatoes
Pam

Spray a skillet with Pam and on medium high heat, cook chicken and sausage until browned, about 2-3 minutes per side. Place in crock along with all the other ingredients. Cover and cook on high 5 hours. Remove bay leaf before serving.

Buffalo Meatballs

This is a DELICIOUS meal ! Serve them up alone as an appetizer, with a small salad for lunch, or with a few sides for a great dinner. The recipes packs a punch of flavor and anyone in your family who likes buffalo wings will love this. The sauce is really what makes the dish in my mind !

Buffalo Meatballs
Buffalo Meatballs

6 servings
6 meatballs per serving
177 calories per serving

1 lb ground chicken
1/4 c Egg Beaters
1/2 c minced celery
1/2 c breadcrumbs
1/3 c Frank’s Buffalo Sauce (or your favorite brand)
salt and pepper to taste
1/2 t oregano
1/2 t garlic powder
1/2 t onion powder
Pam
2 T butter
2 T flour
1 c chicken or beef stock
1/4 c Frank’s Buffalo Sauce (or your favorite brand)

Preheat oven to 450 degrees. Mix meat, egg beaters, breadcrumbs, 1/3 c sauce, salt, pepper, oregano, garlic powder and onion powder. Spray a baking sheet with Pam. Make 36 small cocktail sized meatballs and place on a baking sheet with the sides all touching (this helps retain moisture in the meatballs as they cook). Bake 15-20 minutes or until done. While they are cooking melt butter in a small saucepan and then add flour and cook for 1 minute, stirring the entire time. Add stock and simmer 3 minutes. Add 1/4 c buffalo sauce, salt and pepper and simmer 1 minute. Serve this sauce over the meatballs or on the side as a dipping sauce.

Add some celery and carrot stix and some low fat blue cheese dressing on the side. You won’t miss the mess of wings with this healthy option that is just as good !

Stuffin’ Muffins

These are just FANTASTIC ! Forget about regular stuffing next Thanksgiving – I am going to make these ahead of time and simply reheat in the oven while the turkey is being carved. These are simply delicious !

Stuffin' Muffins
Stuffin' Muffins

10 servings
209 calories per serving

1/4 c butter
3/4 c celery, chopped fine
1/4 c carrots, chopped fine
1 1/2 c water
6 oz. Stovetop stuffing mix
1/3 c Craisins or raisins
1/4 c chopped walnuts
1 1/2 c low fat shredded cheddar cheese
1/4 cup egg beaters
Pam

Heat oven to 350 degrees. Spray muffin tin with Pam. In a skillet, melt butter and cook celery and carrot 5-6 minutes. Add water and bring to a boil them remove from heat and stir in stuffing mix, craisins and nuts then add 1 cup of cheese and the egg beaters and mix well. Spoon into 10 muffin cups and sprinkle with the rest of the cheese then back 10 minutes to melt cheese.

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