Low Cal Thai Peanut Sauce from Dr. Gourmet

Remember my love for farmers’ markets?

Everything on this platter (except the seafood, of course) is fresh from the market, including this amazing head of radicchio

The radicchio at my local grocery store is small and compact, not leafy with amazingly deep colors. I like this variety much better. It’s not nearly as bitter.

radicchio

radicchio

Dr. Gourmet's Thai Peanut Sauce

Dr. Gourmet’s Thai Peanut Sauce

Wait! There’s more! Read on for the recipe . . .


Recipe: Blue Cheese and Basil Salad Dressing

We all have weaknesses.

My weakness is blue cheese served with the crusts from a loaf of fresh French bread. I don’t eat the soft, cloud-like middle of the bread, I only eat the crust – with a spread of blue cheese. Clearly I have a blue cheese and French bread crust problem and I need some intervention.

I need a plan – a blue cheese fix without all the calories.

Maybe I should chop a plate of fresh vegetables to replace the crusty French bread, and whip up a blue cheese salad dressing recipe to dip them in. Sounds boring compared to my guilty pleasure, doesn’t it?

Blue Cheese and Basil Dressing with Vegetables

Blue Cheese and Basil Salad Dressing with Vegetables

Wait! There’s more! Read on for the recipe . . .


Recipe: Chipotle Raspberry Salad Dressing

Our local Quiznos sandwich shop sells a salad they serve with a sweet with heat, chipotle raspberry dressing. I love the stuff! There isn’t a drop left in the container when I’m through. Thus the need to recreate their fantastic salad dressing. Otherwise the alternative is to spend too much time and too much money at Quiznos.

Raspberry Chipotle Dressing

It’s taken a few weeks to get the right combination of ingredients, but I’ll toot my own horn and say this this a pretty good copy cat alternative. I can’t wait to baste grilled chicken with it!

Happy cooking!

Chipotle Raspberry Dressing with Green Salad

Chipotle Raspberry Dressing with Green Salad

Chipotle Raspberry Salad Dressing

Serving Size: 4 1/2 cup servings

Ingredients

  • ½ cup sugar free raspberry jam
  • 1 clove garlic, finely minced
  • ¼ cup light mayonnaise
  • ¼ cup low fat milk
  • ½ small lime, juiced
  • ¼ tsp chipotle powder

Instructions

  1. Combine in a blender, and chill for 30 minutes to blend flavors.
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Amount Per Serving

Calories: 79, Weight Watchers PointsPlus 3
Total Fat: 2.82g
Cholesterol: 3mg
Sodium: 24mg
Total Carbs: 19.23g
Dietary Fiber: 0.95g
Sugars: 11.32g
Protein: 0.84g

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

Chipotle Raspberry Salad Dressing on Foodista


Cranberry Balsamic Vinaigrette

Yep – I still have cranberries floating around in my frig . . .

Cranberry Vinaigrette

My darling daughter wanted to string popcorn and cranberries at Thanksgiving, so her dutiful mother went out and bought enough cranberries for cranberry sauce (got to have sauce with Turkey!) and a few hundred bags to string.

That’s probably an exaggeration.

Nevertheless, I still have two bags left. I decided to make more cranberry sauce and use it to make a fruity vinaigrette to serve with my favorite spinach salad.

Isn’t the color pretty? Just love those culinary descriptions. Somehow I don’t think “pretty” would get me a writing gig anywhere else but on this blog.

Happy cooking!

Cranberry Balsamic Vinaigrette

Serving Size: 28 tablespoons

Ingredients

  • 4 tablespoons shallot, chopped
  • 4 tablespoons low sugar cranberry sauce
  • 1 tablespoon honey
  • 1 tablespoon tarragon, fresh chopped
  • 6 tablespoons balsamic vinegar
  • ½ cup water
  • 1 cup olive oil
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  1. Blend in the blender until thoroughly combined.
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What’s good for me in this dish?

While cranberries contain a modest amount of vitamins C and K, a minor amount of fiber and a smidgen of manganese, their true benefit is thought to be in their proanthocyanidins (PACs).
These proanthocyanidins act like a barrier to bacteria that cause urinary tract infections, most commonly in women. Water harvesting of these berries has shown to increase the anti-inflammatory properties of the anthocyanins found in cranberries.

Amount Per Serving
Calories: 77, old Weight Watchers Points 2, Weight Watchers PointsPlus 2
Total Fat: 7.51g
Cholesterol: –
Sodium: 12mg
Total Carbs: 2.30g
Dietary Fiber: 0.05g
Sugars: 2.13g
Protein: 0.04g

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details.

As part of the Foodbuzz Tastemaker Program, I received [product name]” is sufficient disclosure.


Sun Dried Tomato and Garlic Vegetable Dip

Okay . . . I might be exaggerating just a smidge . . .

but don’t miss this easy vegetable dip. Sweet sun dried tomatoes and spicy garlic are a terrific combination.

Sun Dried Tomato and Garlic Dip

Sun Dried Tomato and Garlic Dressing

Just a little onion adds some kick. Even our roasted chicken didn’t escape a dip in this dressing!

A low calorie, simple, flavorful dip. Can’t beat that!

Celery and Sun Dried Tomato and Garlic Dressing

Celery and Sun Dried Tomato and Garlic Dressing

 

To Die For Sun Dried Tomato and Garlic Dressing

Serving Size: 8

Ingredients

  • 1 cup light mayonnaise
  • 1 cup 2% milk
  • 6 medium sun dried tomatoes packed in oil and drained
  • 2 cloves garlic, chopped
  • 2 tablespoons onion, chopped

Instructions

  1. Combine ingredients in a blender until smooth, then chill for 30 minutes.
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What’s good for me in this dish?

Tomatoes provide a great source of vitamins C, A and K, not to mention the antioxidant and cancer preventing benefits of Lycopene.  Tomatoes support colon and prostate health, and are a good source of potassium, niacin, vitamin B6, and folate to support a healthy heart.

Amount Per Serving
Calories: 88, Weight Watchers Points 2
Total Fat: 6.02g
Cholesterol: 9mg
Sodium: 54mg
Total Carbs: 7.17g
Dietary Fiber: 0.19g
Sugars: 2.91g
Protein: 1.49g

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details.

Sun Dried Tomato and Garlic Dressing on Foodista


Need to Dip Your Veggies? Creamy Pinto Beans and Rosemary Dip

Need some dip with those veggies?

Pinto Beans

Pinto Beans

As I was preparing for work this week, I wanted a creamy hummus to dip my veggies in, but didn’t have a drop of tahini in the pantry – therefore, no hummus.

No garbanzo beans either – therefore, no hummus.

Rats!

The hunt was on for a dip that would be just as creamy and garlicky as my favorite hummus.

Google found this white bean dip for me from cdkitchen.com. I have to admit that the original recipe called for a teaspoon of tahini, but it works just fine without it. I didn’t have white beans either, but the lonely can of pinto beans in the pantry worked for me too.

Fresh rosemary adds a wonderful woodsy taste to this creamy dip. I can only imagine how perfect it would be spread on a roasted vegetable wrap.

Even better, it boasts a mere 30 calories per tablespoon, very little fat and lots of fiber.

Happy cooking!

Creamy Pinto Bean and Rosemary Dip

Creamy Pinto Bean and Rosemary Dip

Need to Dip Your Veggies? Creamy Pinto Beans and Rosemary Dip

Serving Size: 10

Ingredients

  • 2 1/2 teaspoons olive oil
  • 2 cloves garlic -- thinly sliced
  • 1 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon ground cumin
  • 15 ounces canned pinto beans -- rinsed and drained
  • 3 1/2 tablespoons water -- divided
  • 1 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • rosemary sprigs -- optional

Instructions

  1. Heat oil in small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Saute 1-2 minutes or until garlic begins to brown. Remove from heat; let stand 10 minutes.
  2. Place beans, 2 tablespoons water, lemon juice, tahini and salt in a blender or food processor; process until smooth. Add garlic mixture and 1 1/2 tablespoons water, if needed, until spread is desired consistency. Place spread in a small bowl and garnish with rosemary sprigs, if desired. Serve at room temp, or cover and chill until ready to use. Serve with pita bread or fresh cut veggies.
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Amount Per Serving

Calories: 30
Total Fat: 1.21g
Cholesterol: –
Sodium: 70mg
Total Carbs: 3.66g
Dietary Fiber: 1.10g
Sugars: 0.05g
Protein: 1.17g

Weight Watchers Points 0


Light and Creamy Avocado Buttermilk Salad Dressing

Who Says Creamy Salad Dressings Are Fattening!

I have a friend who eats her salads sans dressing. I watch her take bite after bite of fresh, crunchy lettuce and wish I could follow her example. After all, I’d save a few calories.

As much as it pains me to say, I have to have my salads and veggies dressed to the nines. A salad without some form of dressing or vinaigrette is just plain wrong. The creamier – the better!

Buttermilk is naturally low in fat and creamy in texture, so it seemed like the perfect match for the very ripe avocado sitting on the counter. While it’s true that avocados are higher in fat, the fat is a healthy fat, so I didn’t feel the least bit guilty when I chopped it into the blender.

After the addition of some spicy garlic, onions and a dash of Dijon mustard, my dressing was ready for the table and the colorfully sweet carrots waiting on my plate.

Happy cooking!

Light and Creamy Avocado Buttermilk Salad Dressing

Light and Creamy Avocado Buttermilk Salad Dressing

Light and Creamy Avocado Buttermilk Salad Dressing

Serving Size: Serving Size 2 tablespoons/12 servings

Ingredients

  • 1 small avocado
  • ⅔ cup buttermilk
  • ½ cup low fat 1 % milk
  • 2 tablespoons onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard

Instructions

  1. Blend ingredients until smooth and chill for 30 minutes to blend flavors.
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What’s good for me in this dish?

Avocado contains vitamin K, fiber, potassium, folate and vitamins B6 and C. Avocados contain a monounsaturated fat called oleic acid, that could lower cholesterol. The potassium in avocados help lower blood pressure. The folate promotes heart health.

Amount Per Serving
Calories: 66
Total Fat: 4.03g
Cholesterol: 1mg
Sodium: 17mg
Total Carbs: 2.71g
Dietary Fiber: 2.20g
Sugars: 1.06g
Protein: 1.20g

Weight Watchers Points 2

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Light and Creamy Avocado Buttermilk Dressing on Foodista


Sweet and Creamy Tarragon Salad Dressing

I think tarragon is one of those herbs that doesn’t get it’s due. It has a sweet, slightly licorice flavor, that is wonderful in a healthy creamy salad dressing.

I want to make salad dressings on the lighter side, so I used plain yogurt to give my dressing that creamy texture. I think the slightly tart flavor of plain yogurt worked well with my sweet tarragon. Give it a try for a nice alternative to the usual Ranch dressing.

My dressing topped a combination of salad ingredients that included spinach, arugula, carrots, radishes and celery. You know I can’t resist a colorful salad!

Happy cooking!

Sweet and Creamy Tarragon Salad Dressing

Sweet and Creamy Tarragon Salad Dressing

Sweet and Creamy Tarragon Salad Dressing

Ingredients

  • ½ cup fat free plain yogurt
  • 1 tsp honey
  • 2 tablespoons light mayonnaise
  • 1 tablespoon fat free milk
  • 1 ½ tsp dijon mustard
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons fresh tarragon, finely chopped

Instructions

  1. Combine yogurt, mayonnaise, mustard, honey and milk until smooth. Fold in chives and tarragon, then chill for 30 minutes to blend flavors.
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Sweet and Creamy Tarragon Salad Dressing on Foodista


Green Salad with Sweet and Spicy Basil Vinaigrette

 

Sweet and Spicy Salad with Basil Vinaigrette

Sweet and Spicy Salad with Basil Vinaigrette

In my opinion, it’s a crime if you don’t take advantage of the fresh basil we have available this time of year. I love the sweet and spicy flavor basil gives this simple vinaigrette.

Be sure to add fresh greens and tomatoes from the local farmers market, and top with salty Parmesan cheese. You’ll be amazed at the difference fresh local veggies make in your cooking. They really take a meal to a whole different level.

Happy cooking!

Green Salad with Sweet and Spicy Basil Vinaigrette

Serving Size: 8

Ingredients

  • 4 tablespoons basil, minced
  • 4 tablespoons champagne vinegar
  • 2 tablespoons olive oil
  • 2 tsp honey
  • 8 cups lettuce, mixed greens
  • 1 cup cherry tomatoes, sliced
  • 4 tablespoons parmesan cheese

Instructions

  1. 1. Combine dressing ingredients in a blender. Season with salt and pepper to taste.
  2. 2. Toss with lettuce and tomato.
  3. 3. Sprinkle with parmesan cheese.
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NUTRITION FACTS

Servings: 4
Amount Per Serving
Calories: 119
Total Fat: 8.12g
Cholesterol: 3mg
Sodium: 107mg
Total Carbs: 8.60g
Dietary Fiber: 2.02g
Sugars: 5.80g
Protein: 3.62g

Weight Watchers Points 3

Green Salad with Sweet and Spicy Basil Vinaigrette on Foodista


Martha Stewart’s Fantastic All Purpose Spice Rub

Martha Stewart's Spice Rub on Dover Sole

Martha Stewart's Spice Rub on Dover Sole

This rub is fantastic and so easy to make. Followers of Martha’s website posted comments saying they had given this rub as Christmas gifts, and I can see why.

You could easily use this as a rub on fish, poultry, pork and beef. I had some frozen wild Dover sole from Trader Joe’s.

After I had rinsed and dried the fish, I rubbed it with this spice rub and pan fried it in a non-stick pan with cooking spray.

Sweet and mildly spicy (I only used half the cayenne recommended), we enjoyed the fish without any additional sauces or dips.

Here is the link to Martha’s recipe.

Enjoy!