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Recipes Section
Summer is officially here. School is almost out and everyone’s schedules will be changing. Summer camps and days at the beach are ahead. So we’ve included some easy and healthy recipes for you to put together over this summer season. Try them out and let us know what you think. We love feedback.
Slim-and-Trim Potato Salad
By Fitness Magazine
4 Medium potatoes (about 11/3 pounds)
2/3 cup low-fat mayonnaise
1 stalk celery, thinly sliced (1/2 cup)
½ green sweet pepper, chopped (1/3 cup)
¼ chopped onion
1 tablespoon yellow mustard
1 teaspoon cider vinegar
¼ teaspoon salt
¼ teaspoon black pepper
1 hard-cooked egg, coarsely chopped
Wash potatoes and cut into 1-inch cubes, leaving skin on. In a covered saucepan, boil potatoes in enough water to cover 20 to 25 minutes or until just tender. Drain well.
In a large bowl, combine mayonnaise, celery, green pepper, onion, mustard, vinegar, salt and black pepper.
Add potatoes and egg to mayonnaise mixture. Toss lightly to mis. Cover and chill in the fridge at least 6 hours (or up to 24).
Nutrition facts: (per ½ cup serving size): 131 calories, 3g protein, 25g carbohydrates, 3g fat (0g saturated), 2g fiber
Apple Walnut Lentil Salad
By Nutrition Times
Cook 1 cup green or black lentils until tender. Drain and let cool. Toss with 1 chopped apple and ¼ cup each chopped walnuts, sliced scallion, and crumbled blue or goat cheese. Dress with Balsamic vinaigrette.
Egg White Bites
By Oxygen Mag
Nonstick cooking spray
8 fresh eggs, separated
2 plum tomatoes, chopped, seeded and drained
Pinch dried basil
Preheat oven to 350*F. Prepare a muffin tin with cooking spray. Drop one egg white into each well of the muffin tin. Place 1 tsp chopped tomato on each egg white and sprinkle each with basil. Place on center rack of oven and bake for 6 to 8 minutes until reaches desired doneness.
Nutrients per serving: Calories: 18, Total Fats: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0g, Sodium: 55mg, Total Carbohydrates: 1g, Dietary Fiber: 0g, Sugars: 0g, Protein: 4g, Iron: 0.5mg
Creamy Herb Dressing
By Health Magazine
1 red bell pepper, seeded and chopped
2 cups nonfat cottage cheese, drained
¼ cup fresh basil
3 cloves garlic, coarsely chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh chives
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
In a food processor fitted with a metal blade, process bell pepper, cottage cheese, basil, garlic, lemon juice, chives, salt, and pepper until smooth. Makes 2 ¼ cups. (Store leftovers in the fridge for up to 1 week.)
Each 2-tablespoon serving had just 15 calories!!!!!
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