Recipe For Cool Chicken ‘n’ Pasta Salad

3 cups cooked elbow macaroni or corkscrew-shaped pasta
2 (5 ounce) cans Swanson(r) Premium Chunk Chicken Breast in Water, drained
1 small cucumber, cut in half lengthwise and sliced
1 1/2 cups cherry tomatoes, cut in half
1 small onion, chopped
3 tablespoons chopped fresh parsley
3/4 cup prepared fat-free Italian salad dressing

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Lemon-Basil Fruit Dressing

1/2 cup fat-free plain yogurt
1/2 cup reduced-fat sour cream
3 tablespoons orange juice
2 tablespoons minced fresh basil
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon lime juice
7 1/2 cups assorted fresh fruit

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How To Make Molly’s Mouthwatering Tzatziki Cucumber Sauce

1 large cucumber, peeled and cut into chunks
1 1/2 cups plain Greek yogurt
2 cloves garlic, minced
1/2 cup sour cream
1/4 cup mayonnaise
salt and pepper to taste

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Yogurt Mint Sauce

1/2 cup plain yogurt
2 sprigs fresh mint, chopped
1 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste

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How To Make Ranch Hamburger Buns

1/2 cup water (70 to 80 degrees F)
1/2 cup plain yogurt
1 egg
3/4 cup shredded Cheddar cheese
2 tablespoons nonfat dry milk powder
4 1/2 teaspoons sugar
1 tablespoon ranch salad dressing mix
1 1/2 teaspoons salt
3 cups bread flour
2 1/4 teaspoons active dry yeast
EGG WASH:
1 egg
2 tablespoons water
Poppyseeds or sesame seeds (optional)

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Greek Chicken Wrap

4 MissionŠ’(r) 98% Fat Free Burrito Size Flour Tortillas
4 boneless, skinless chicken breasts
1/2 cup fat-free Italian dressing
1/2 cup diced tomatoes
1 (4 ounce) can chopped black olives, drained
1/2 cup peeled and seeded cucumber, chopped
1 tablespoon fresh lemon juice

1/2 cup fat free sour cream mixed with:
1 1/2 teaspoons crushed garlic
1/2 teaspoon onion powder

2 cups assorted greens

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How To Make Granny’s Veggie Spread

1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
1 (16 ounce) jar mayonnaise
1 cucumber, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
1 tomato – peeled, seeded and finely chopped
1 carrot, finely chopped
1 onion, finely chopped

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Recipe For Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

Crumble topping:
3/4 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted but not hot

Optional:
1/2 cup of your choice – coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut

Optional cream cheese filling:
8 ounces softened cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla extract

Coffeecake batter:
1 1/2 cups all-purpose bleached flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, at room temperature
1/2 cup sugar
1 egg
1/4 cup plain low-fat yogurt

Optional fruit (or chocolate) filling:
1/2 cup of your choice – raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

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How To Make Broccoli Buffet Salad

3 cups broccoli florets
1/2 cup chopped red onion
1/4 cup sunflower seeds
1/2 cup chopped raisins
1/2 cup crumbled feta cheese
1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste

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How To Make Fruit Yogurt Medley

1 medium red apple, chopped
1 medium firm banana, sliced
1/3 cup halved seedless green grapes
3 tablespoons chopped walnuts
2 tablespoons chopped dates
1 (6 ounce) container peach yogurt

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