Low Calorie Caesar Dressing

Makes 16 2oz servings(1Quart)

Ingredients: – 3 cloves garlic, minced – 1T anchovy paste – 1T Dijon mustard – 2oz Worcestershire sauce – 16oz low-fat mayonnaise – 2oz lemon juice – 2oz grated parmesan – salt & pepper – water

Procedure: – Place all ingredients in medium-size bowl, except for salt, pepper and water. – Whisk all together. – Add water to desired consistency. – Taste and season with salt and pepper.

*Nutritional analysis per 2oz serving: 70 kcal; 3g fat (1g sat fat); 8g CHO; 2g Protein

Bell Pepper Tuna Bowl Recipe

This is something you would see in Rachael Ray’s 30 minute cookbook or on one of Rachael Ray’s tv shows. 

 It is simple, quick and tastes delicious. This recipe  is a great lunch when your in a hurry and don’t have much time to eat. 

 Mix tuna packed in water as you like it:

Lite mayo
any spices you like
relish
cilantro

Slice red (or yellow, orange, green) bell pepper in half and remove seeds.  Put tuna mixture into bell pepper and enjoy a light, easy, healthy meal.

 Now I didn’t put quantities in this recipe because everyone likes their tuna salad mixed differently.  I suggest you start with 2 cans of tuna packed in water and then mix 1 Tbsp of lite mayo and 1 Tbsp of relish with the tuna.  Then continue to add small amounts of each until it becomes the consistency you desire. 

Then add a small amount of cliantro and taste.  Continue to add cliantro until it meets your taste levels.  You can do the same with any other spices that you like to add to tuna dishes.  Just remember to start with small amounts and then taste because too much of any one spice could ruin the entire meal.

This recipe  is courtesey of Jayson HunterRD, CSCS
America’s Trusted Weight Loss Expert

http://askjaysonhunter.com/

Vanilla Spice Oatmeal

Ingredients

• 3 1/2 cups water
• 1/4 teaspoon salt, optional
• 2 cups old-fashioned oats
• 1/2 cup raisins
• 1/2 cup walnuts, coarsely chopped, optional
• 1/4 teaspoon vanilla extract
• Pinch nutmeg
• 2 tablespoons dark brown sugar, plus more, to taste
• 1 cup lowfat milk, divided
• 1/8 teaspoon ground cinnamon

Directions
In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.

In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.

When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.

Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon

Copyright Ellie Krieger, All rights reserved.

Strawberry and Mozzarella Salad

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
• 1 8-ounce container of strawberries, hulled and sliced
• 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
• 1/4 cup fresh basil leaves, cut into ribbons

Directions

In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.

Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

Nutrition Info

Calories 150; Total Fat 12 g; (Sat Fat 3.5 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 6 g; Carb 7 g; Fiber 2 g; Cholesterol 15 mg; Sodium 320 mg

Excellent source of: Vitamin A, Vitamin C

Good source of:Protein, Vitamin K, Calcium, Manganese

Copyright Ellie Krieger, All rights reserved