Tossed Italian Salad

2 Cups Iceburg Lettuce

8 Cherry Tomatoes or 1 Medium Ripe Tomato, Quartered

1 Red Onion, Sliced

3 Green Pepper Rings

5 Green or Black Olives

85gr Mozzerella Cheese, Grated

3 Tablespoons Kraft® Zesty Italian Dressing

Tear lettuce into bite size pieces. In a medium bowl, toss all ingredients. Serve

immediately.

Makes one 200 calorie serving.

Variation: Add 1 oz. pepperoni for 100 calories.

 

“Restaurant Style” Caesar Salad

4 Cups Romaine Lettuce Hearts

1/4 Cup Parmesan Cheese, Shredded

1/2 Cup Seasoned Croutons

Dressing:

1/2 Small Egg, Beaten

1 Teaspoon Worcestershire Sauce

1 Teaspoon Fresh Lemon Juice

1/2 Garlic Clove, Crushed

Pinch of Salt

1/4 Teaspoon Freshly Ground Black Pepper

6 Flat Anchovies, Minced

1/2 Teaspoon Dijon Mustard

1 1/2 Tablespoons Olive Oil

Tear romaine into small bite size pieces, place in medium bowl. Set aside. Combine egg, Worcestershire sauce, lemon juice, garlic, salt, pepper, anchovies and mustard in a small bowl. Whisk until smooth. Slowly whisk in oil until smooth. Add dressing to lettuce and toss. Sprinkle with cheese and add croutons. Toss again and serve immediately.

Makes two 200 calorie servings.

Variation: Add one of the following:

120gr Grilled Chicken Breast

120gr Cooked Shrimp

 

Shrimp Cocktail Martini

340gr. Cooked Weight (About 24 oz. Raw) Jumbo Shrimp

5 Tablespoons Chili Sauce

6 Tablespoons Catsup

1-2 Garlic Cloves, Minced

2 Tablespoons Horseradish

2 Teaspoons Fresh Lemon Juice

1/2 Teaspoon Worcestershire Sauce

1/2 Teaspoon Hot Sauce (Optional)

6 Lemon Slices

8 Springs Fresh Parsley

Peel and de-vein shrimp leaving the tails on. Boil shrimp in salted water for 5-8

minutes until they have lost their glossy appearance and are opaque in the center. Do not overcook. Immediately plunge in cold water. Place chili sauce, catsup, garlic, horseradish, lemon juice, Worcestershire sauce and hot sauce in a small bowl. Mix well. Cover and chill sauce for 1 hour. Place equal amounts of chilled sauce in two large martini glasses. Arrange shrimp on the rim of the glasses with the tails on the outside. Garnish with lemon slices and parsley.

Makes two 200 calorie servings.

 

Dam’ Good Smoked Fish Dip

340gr. Smoked Mullet or Whitefish

3 Tablespoons Sour Cream

3 Tablespoons Mayonnaise

3 Drops Worcestershire Sauce or To Taste

Pinch of Old Bay® Seasoning (Optional)

3 Drops Tabasco® Sauce (Optional)

Salt and Pepper To Taste

Place all ingredients in a medium bowl and mix well.

Makes four 200 calorie servings.
 

Stuffed Mushroom Bites

1kg Fresh Mushrooms, Whole

1 Tablespoon Butter

1 Celery Stalk, Minced

1-3 Garlic Cloves, Minced

2 Tablespoons Onion, Minced

1 Tablespoon Green Bell Pepper, Minced

1 Tablespoon Red Bell Pepper, Minced

226gr. Crab, Cooked or Canned

28gr. Oyster Crackers, Crushed

120gr. Cheddar Cheese, Finely Shredded

1/2 Teaspoon Old Bay® Seasoning or To Taste

Salt and Pepper To Taste

1 Egg, Beaten

1/4 Cup Water

Preheat oven to 350 degrees. Spray a shallow baking dish with PAM® or line with parchment paper. Wash mushrooms. Take the stems out of the mushrooms, mince stems and set aside. Heat butter in a medium pan. Add celery, garlic, onion and peppers, sauté for 2 minutes. Let cool. Place cooled mixture and mushroom stems in a medium bowl, add remaining ingredients. Mix well. Spoon 1 teaspoon of stuffing mix into each mushroom. Bake for 12-15 minutes.

Makes five 200 calorie servings.

 

Cheesy Breezy Broccoli and Rice Casserole

2 Bunches of Broccoli, Chopped

1 Cup Campbell’s® Condensed Cream of Mushroom Soup

2 Cups Cooked White Rice

170gr. Cheddar Cheese, Shredded

Salt, Pepper and Garlic Powder To Taste

Preheat oven to 350 degrees. Place broccoli in a large pot, cover with water and add salt. Bring to boil, cover and cook for about 15 minutes or until broccoli is tender. Drain and place in a large bowl. Add remaining ingredients and toss lightly. Place in a casserole dish and cook for 25-30 minutes.

Makes six 200 calorie servings.