Parsley and Chive Salad Dressing
Makes approximately 6 servings Ingredients: ½ cup plain yogurt (low or non-fat if desired) ½ tbsp white wine vinegar ½ tbsp Dijon mustard ¼ tsp salt 1/8 tsp black pepper ½ tbsp fresh parsley, chopped 1 tsp fresh chives, finely chopped Instructions: Whisk all ingredients together until smooth. This is a great dressing for pasta…
See RecipeOrzo with Feta and Zesty Roasted Vegetables
Ingredients: 1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup extra virgin olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo 2 lemons freshly squeezed…
See RecipeMiso Sauce with Almonds
(Makes about 1 ½ cups) Ingredients: ¾ cup boiling water 5 tbsp almond butter 4 tbsp miso Method: Combine almond butter and miso in medium bowl. Add half of the boiling water and – using a spoon – mash the mixture until it resembles a paste. Add the rest of the boiling water and blend…
See RecipeMexican Chicken Wraps
Ingredients: 2 cups skinless boneless chicken breast, cooked and cubed 1/2 cup light sour cream 1/2 cup chunky salsa 2 tablespoons light mayonnaise 1 cup shredded cheddar cheese 1 cup shredded lettuce 4 cholesterol free flour tortillas about 10 inches in diameter Instructions: Combine salsa, mayonnaise, and the sour cream. Then mix in the cheddar…
See RecipeMagnificient Multigrain Muffins
Ingredients: 1/2 cup rye flour 1/2 cup whole wheat flour 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup 2% milk 1 large egg 6 tablespoons Canola oil Instructions: Insert the muffin liners into the cups on the muffin pan. Preheat the oven to 400 F. In a bowl add…
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