Tag Archives: dressing

Creamy Rice

Velvety. Smooth. Rich. Creamy Rice !

Creamy Rice
Creamy Rice

8 servings
170 calories per serving

1 small onion, chopped
1/4 c fat free Zesty Italian Dressing
8 oz. mushrooms, sliced
14.5 oz. vegetable broth
1 c frozen peas
2 c instant white rice, uncooked
4 oz. low fat cream cheese, at room temperature
1 t grated lemon zest
Salt and pepper to taste
1/4 c parmesan cheese

Heat a skillet and add dressing – heat 30 seconds. Then add onions and cook 5 minutes or until tender. Then add mushrooms and cook another 4 minutes or until tender. Add broth and peas and bring to a boil then stir in rice and cream cheese and cover. Remove from heat and let stand for 8 minutes then stir in zest, salt and pepper and parmesan.

Spinach with Ginger Dressing

This tastes as good as any ginger dressing you get at any Asian restaurant (usually served at Hibatchi places). Whip some up and if you don’t have any spinach around, place on any leafy greens.

Spinach with Ginger Dressing
Spinach with Ginger Dressing

3 servings
173 calories per serving

2 T minced onion
3 T peanut oil
2 T distilled white vinegar
1 1/2 T finely grated fresh ginger
1T ketchup
1 T soy sauce
1/4 t minced garlic
Salt and pepper to taste
5 oz spinach
1 small carrot, grated
1/2 medium red bell pepper, very thinly sliced

Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.

Winter Salad

This warm potato salad adds brussel sprouts, apple and a horseradish/mustard dressing. It turns out a robust side that is a welcome change to the typical brussel sprout preparations.

Winter Salad
Winter Salad

4 servings
151 calories per serving

½ lb. small red potatoes, quartered
10 oz. Brussel sprouts, quartered
1 red apple in ½ inch chunks
2 stalks celery, thinly sliced
3 scallions, thinly sliced
½ c apple juice
1/3 c white vinegar
2 T flour
1 T brown mustard
1 T white horseradish
1 t oil
½ t salt

Fill a large pot with water and bring to a boil and cook potatoes 5 minutes then add the sprouts and cook another 5-8 minutes or until the sprouts are firm but tender. Drain and place in a bowl with the apple, celery and scallions. In a small pan whisk the juice, vinegar, flour, mustard, horseradish, oil and salt and bring to a simmer and then cook 2 minutes on low heat. Pour over the other ingredients and toss well. Serve warm or at room temperature.

Barley Salad

This is a great healthy side salad that is sure to please. It’s nice to find *different* sides and this is definitely one of them !

Barley Salad
Barley Salad

6 servings
189 calories per serving

3/4 c barley, uncooked
1 ½ c frozen corn, thawed and roasted
1 small green pepper, chopped
1/2 c zesty fat free Italian dressing
1/4 c chopped cilantro
2 T lime juice
Pam

Preheat broiler. To roast corn, spray a baking sheet with Pam and place corn on sheet. Broil 3-4 minutes or until it begins to blacken. Cook barley as directed. Spray a baking dish with Pam and roast corn 5-10 minutes or until starting to blacken. Let cool. Mix all the ingredients and refrigerate one hour so flavors mingle.

Creamy Beef Dinner

This is like a cross between a stroganoff and a goulash – very, very good and quite satisfying. The cream sauce is just delicious :)

Creamy Beef Dinner
Creamy Beef Dinner

4 servings
390 calories per serving

1 T oil, divided
1 lb. boneless beef sirloin steak, cut into strips
1/2 t pepper
3 c whole wheat egg noodles, uncooked
1/4 c Light Zesty Italian Dressing
2 onions, chopped
1/2 lb. Portobello mushrooms, sliced
3 T minced garlic
1 T paprika
3/4 c beef broth
1 c frozen peas
1/2 c light sour cream
1 small tomato, chopped

Heat 1 ½ t oil in a skillet and add beef. Sprinkle with pepper and brown meat 2 minutes. Work in batches with the rest of the meat and oil so as not to overcrowd the pan and make sure meat is patted dry – these 2 things will help make sure it browns nicely. Cook noodles according to package instructions. Heat dressing in skillet and add onions and cook 5 minutes. Add mushrooms, garlic and paprika and cook 12 minutes. Stir in broth and peas and simmer 2 minutes then add meat and cook 5 minutes to heat through. Stir in sour cream at the very end and serve over noodles with the tomato sprinkled over the top.

Corn Salsa

This can be eaten as a side, or use in smaller portions as a salsa over the top of broiled fish or chicken. Very savory, very easy to put together and very healthy !

Corn Salsa
Corn Salsa

4 servings
58 calories per serving

4 small tomatoes, chopped
1 c corn kernels (frozen and thawed or fresh)
¼ c chopped cilantro
1 jalapeno or ¼ of a green bell pepper, chopped finely
¼ c fat free zesty Italian dressing
Squirt of lime

Mix all together and chill at least 1 hour.

Veggies and Noodles

Cooking the garlic in the dressing gives this dish a great flavor, so full of garlic, but the flavor is not biting, it is mellow and perfect.

Veggies and Noodles
Veggies and Noodles

4 servings
105 calories per serving

2 large zucchini
2 large carrots, peeled
1 c egg noodles
1/4 cup light Italian dressing
2 cloves garlic, minced
1/4 c shredded part skim mozzarella cheese
Salt and pepper to taste

Peel zucchini and carrots into long ribbons using a vegetable peeler. Cook noodles according to package instructions and add veggie ribbons to the boiling water the last minute. Drain and return to pot.

Saute garlic and dressing 2 minutes and then pour over the noodles and veggies and sauté 2 minutes to heat through. Add salt and pepper. Sprinkle with cheese and serve.

Pork and Greens

Pork with a great crunchy coating, plus a side salad with a surprisingly good dressing !

Pork and Greens
Pork and Greens

6 servings
342 calories per serving

1/4 c green salsa (salsa verde)
1 T yellow mustard
1/3 c low fat mayo
2 garlic cloves, minced
1.5 lb. boneless pork chops (¼ inch thick)
35 Whole Wheat Ritz Crackers, finely crushed
2 T oil, divided
7 oz. Spring Mix (or your favorite mixed leafy greens)

Mix together salsa, mustard and 1 T may0 and set aside – this is the salad dressing. Mix garlic and mayo and coat pork (put it on like you are buttering bread) then coat with the crumbs. Heat skillet and add half the oil. Cook half the chops 5 minutes per side or until done. Add the other oil and repeat with the remaining chops. Mix greens and dressing.

Green Goddess Dressing

Green Goddess dressing was invented in the 20’s at the Palace Hotel in San Francisco and was quite popular for many years. You don’t see it too often anymore, but it’s a great change from the typical ranch dressing and is a snap to make. This one is lightened up using low fat mayo and rich, thick Greek yogurt and I find it perfect on a crispy lettuce such as iceberg.

Green Goddess Dressing
Green Goddess Dressing

2 ½ T = 1 serving
36 calories per serving
Makes 1 ½ cups

1 c plain fat free Greek yogurt
½ c low fat mayonnaise
2 t Worcestershire sauce
2 t lemon juice
½ t Tabasco
3 canned anchovy fillets
1 clove garlic, minced
2/3 c parsley
¼ c tarragon
¼ c chives
¼ c chervil

Place all the ingredients in a blender and blend well.

Avocado and Spinach Salad

Kraft has so many great dressing out there – as well as using them on their own, they make GREAT to use as ingredients in other dressings, sauces, marinades, etc. This salad is a Kraft recipe and it was so good !

Avocado and Spinach Salad
Avocado and Spinach Salad


2 servings
250 calories per serving

1/2 c sliced avocados
3 T mandarin orange juice
2 t lemon juice
3 c baby spinach leaves
11 oz. can mandarin oranges (reserve 3 T juice / rinse the oranges in cold water)
1/4 c Kraft Catalina dressing (sweet French dressing)
2 T pecans (or other nuts), toasted
To toast nuts, heat a skillet on medium high then add nuts. Cook, stirring frequently, until the heat brings out the flavors, about 2-3 minutes (when you smell the great aroma, they are just about done).

Mix dressing,. Lemon juice and orange juice. Pour over spinach, oranges and avocados. Garnish with nuts.

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