Almost spring recipes

[cybergranny 0]

Since spring is just around the corner, I have really gotten a taste for lighter fare. Most of these recipes will reflect that state of mind.

 

 

 

 

 

 

* Exported from MasterCook *

Better-Than-Butter Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons cornstarch

1/2 teaspoon chicken bouillon granules

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon dried tarragon

1 Dash pepper

2 tablespoons milk, skim

1/2 cup milk, skim

2 tablespoons water

 

In a saucepan, combine the first six ingredients. Stir in milk and water until smooth. bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Serve over hot cooked vegetables. Yield: 10 tablespoons.

 

Description:

""This savory sauce dresses up any vegetable in a flavorful way," says Wendy Bohman of Howards Grove, Wisconsin. "I created the recipe when I was dieting and was sick of plain cooked vegetables. The sauce has great taste and minimal fat and calories.""

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Per Serving (excluding unknown items): 20 Calories; trace Fat (4.9% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat.

 

NOTES : This recipe is only 20 calories for 2 3/4 tablespoons so it is zero points per serving.

 

This sauce is really nice to dress up veggies and feel like you are eating something different than just the same old stuff.

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* Exported from MasterCook *

 

Chocolate Mousse with Strawberries

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 3/8 ounces chocolate pudding mix

1 cup milk, skim -- cold

1 3/4 cups Cool Whip Lite®

1 cup fresh strawberries

 

In a mixing bowl, beat pudding and milk until blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Can also be served over slices of angel food cake. Yield: 2-1/2 cups.

 

 

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Per Serving (excluding unknown items): 111 Calories; 3g Fat (27.0% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 70mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : 2 points per serving.

 

All I can say is that you can't go wrong with chocolate and strawberries. Don't you get tired of sf, ff jello pudding? Then why don't you just whip up a batch of this mousse and put it on any fruit you like. Personally, I can't eat strawberries because of the seeds so I clean strawberries for everybody else and have mine with whatever fruit I have on hand. Some of my own favorites? A not so ripe banana, a fresh peach or nectarine or even a plum!

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* Exported from MasterCook *

 

Easy Italian Chicken

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces chicken breast, no skin, no bone, R-T-C

1 can stewed tomatoes -- Italian style

4 ounces mushrooms, canned -- drained

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1 tablespoon cornstarch

1/3 cup cold water

4 cups spaghetti, cooked

 

In a large skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side or until the juices run clear.

 

Meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil and garlic powder to a boil. Combine cornstarch and water; add to tomato mixture. Return to a boil; cook and stir for 2 minutes. Serve chicken over spaghetti; top with tomato sauce.

 

 

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Per Serving (excluding unknown items): 331 Calories; 3g Fat (9.1% calories from fat); 27g Protein; 47g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 184mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

 

NOTES : 7 points per serving.

 

The reason I like this dish is because without the meat, it is so much lighter and I don't have that heavy "I just ate a huge meal" feeling in my stomach afterward. I actually love to make it with fresh tomatoes that I peel and seed. It is so much better that way if you have the time.

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* Exported from MasterCook *

 

Lemon-Butter Snow Peas

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1/2 pound fresh snow peas

1 tablespoon water

1 teaspoon garlic -- minced

1 tablespoon butter -- melted

1 teaspoon lemon juice

1/2 teaspoon Italian seasoning

 

In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.

 

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Per Serving (excluding unknown items): 102 Calories; 6g Fat (51.3% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : 2 points per serving.

 

Snow peas are so incredible! I love it when they are cooked on the shorter side because I love the crunch of fresh snow peas. One year, we grew two eight foot rows and had so many snow peas from that small bit of ground that I froze tons of them right off the plants. I gathered a gallon plastic bag every day! I just plopped them in the freezer right from the plant so they didn't get all soggy like they will if you blanch them. Then, when we used them that winter, I made sure to clean them before using them and they were just like fresh ones.

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* Exported from MasterCook *

 

Low-Fat Gazpacho

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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46 ounces V-8® vegetable juice, no added salt

2 cups tomatoes -- chopped and seeded

1 cup cucumber -- peeled, seeded and chopped

3/4 cup celery -- chopped

1 cup green pepper -- chopped

1/2 cup chopped green onions

1/3 cup red wine vinegar

1 tablespoon Worcestershire sauce

1 teaspoon salt -- optional

1/2 teaspoon pepper

 

In a large bowl, combine all ingredients. Cover and chill overnight. Yield: 12 servings (3 quarts).

 

 

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Per Serving (excluding unknown items): 39 Calories; trace Fat (3.2% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Since I can't eat green peppers, I increase the cucumber to 1 1/4 cup and the tomato to 2 1/2 cups. This is so good! If you would rather have it smoother, just put it in a blender and whip away!

 

NOTES : This recipe is 0 points per serving.

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* Exported from MasterCook *

 

Low-Fat Tartar Sauce

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup yogurt, fat free -- plain

1/4 cup mayonnaise, imitation -- reduced fat or fat free will work as well

1 tablespoon sweet pickle relish -- drained

2 teaspoons onion -- dried, minced

1 teaspoon dried parsley -- flakes

1 teaspoon Dijon mustard

2 drops hot pepper sauce

 

In a small bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 1 cup.

 

 

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Per Serving (excluding unknown items): 86 Calories; 3g Fat (33.7% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 496mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : This whole recipe is only 2 points so a good sized portion of 1/4 cup would only be half a point.

 

Talk about a versatile sauce! I use this in place of mayo on turkey breast and lettuce roll ups and in tuna to go with a salad.

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* Exported from MasterCook *

 

Peach Mousse

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 ounces orange gelatin powder -- (one package) or peach

1 cup boiling water

3 medium peaches, whole -- sliced

2 tablespoons honey

1/4 teaspoon almond extract

1 cup cool whip Lite®

Fresh mint and additional peach slices -- optional

 

In a large mixing bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1-1/2 hours. Beat on high speed until doubled in volume, about 5 minutes. Fold in the whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired. Yield: 8 servings.

 

 

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Per Serving (excluding unknown items): 93 Calories; 1g Fat (9.9% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.

 

NOTES : 2 points per serving.

 

I LOVE peaches. I try to make this lovely mousse every week when peaches are in season and that way I don't crave the old standard peach cobbler. It is so light and refreshing and so easy to make!

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* Exported from MasterCook *

 

Pork Stroganoff

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds pork loin, lean, boneless -- cut into 1-1/2-inch cubes

1 1/2 cups water -- divided

1 teaspoon chicken bouillon granules

2 teaspoons paprika

1 cup onion -- chopped

1 clove garlic -- minced

1 tablespoon cornstarch

3/4 cup sour cream, light

2 tablespoons fresh parsley -- snipped

12 ounces egg noodles, yolk-free -- cooked and drained

 

In a saucepan coated with nonstick cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.

 

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Per Serving (excluding unknown items): 465 Calories; 7g Fat (14.2% calories from fat); 34g Protein; 65g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 138mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : 9 points per serving.

 

This is a heavier recipe than the rest because of the richness of the pork and the high meat content of the recipe. I like to cut the amount of meat in half and add what ever veggies I have on hand that are fresh from broccoli, to brussels sprouts, to loads of mushrooms or cauliflower. You be the judge here and if you like it, try it with the veggies over spaghetti squash for a really low point meal.

[LilPup 10]

Those all look really good! ~ ! except the peas, LOL.

 

I really enjoy your recipe posts. Keep the great work.

[icinglady1 10]

ok...I truly have to jump in and defend the poor peas...

 

I hated Peas too! until I tried them fresh...

 

Sugar Snap peas (dipped in hummus) YUM! and snow peas YES!

 

but canned peas......are:bcb_yuck:

 

Try the fresh ones again, you might just find out that you love them..

Icing

[cybergranny 0]

Icing, I have to agree. I won't eat canned peas. In fact, the only canned veggies I will eat are asparagus or corn. Snow peas and sugar snap peas are the bomb!

[dmarkey 0]

Wow, thanks, Barbara. I've copied several of these recipes to my file.