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

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.

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

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.

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

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.

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

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.

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

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

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 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

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.

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

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.

Delightful ! It’s always great to find a salad that tastes different. Sometimes greens just start tasting all the same and salads get boring. But when you add nuts, grapes and goat cheese, you get a whole other flavor profile plus some great new textures and the salad takes on a whole new life. Try this one

Spring Salad

4 servings
235 calories per serving

¼ c dry roasted pistachios (or other mixed nuts), chopped finely
½ c goat cheese
¼ c low fat balsamic vinaigrette
5 oz. spring salad mix (or any greens – I added some arugula this time for a great punch of flavor)
1 c seedless red grapes, halved lengthwise
¼ t salt
¼ t pepper

Put nuts in a dish and divide cheese into portions and roll them into balls then roll the balls in the nuts to coat them. Combine dressing and lettuce and mix well then divide between 4 plates. Top with grapes and cheese balls and then sprinkle with salt and pepper.

Part sandwich wrap, part egg roll – this is a great lunch or dinner wrap packed with flavor and crunch.

Sesame Beef Wrap

1 serving
335 calories per serving

1 large size 100 calorie wrap
3 oz. leftover lean beef (such as filet mignon or sirloin) sliced very thin
1 c shredded cabbage
½ t minced garlic
¼ c green bell pepper, sliced very thin
½ of a large rib of celery, sliced thin
2 T light Asian Toasted Sesame Dressing (by Kraft)
Salt and pepper to taste
Pam

Heat a skillet and spray with Pam. Add peppers and celery and sauté for 5 minutes. Add a tablespoon or so of water along the way to keep the veggies moist. Add garlic and sauté another 30 seconds. Add beef and cabbage and continue cooking 1-2 minutes. Add salt and pepper and then place it all in your wrap and roll it up. Here’s a link to a video that shows you how to wrap them up securely