Party Parfait

1/4 Cup Granola

1/2 Medium Banana, Sliced

1 Cup Strawberries, Sliced

1/2 Cup Regular Cool Whip®

Using a large wine goblet, layer ingredients as follows:

1/2 of the granola in the bottom, banana, remaining granola, strawberries.

Top with Cool Whip®.

Makes one 300 calorie serving.

 

Tammy’s Secret Chicken and Potato Salad

4 Small Potatoes

2 Hard Boiled Eggs, Grated

115 Cooked Chicken Breast, Shredded

1/2 Cup Mayonnaise

1 Tablespoon Olive Oil

5 Baby Dill Pickles, Grated

1 Carrot, Peeled and Grated

3/4 Cup Canned Green Peas

Salt, Pepper and Garlic Powder To Taste

Place potatoes (with peelings still on) in a medium pot, cover with water, add salt. Boil for 20 minutes or until done. Drain potatoes and let cool. Peel and grate cooled potatoes. In a large bowl combine potatoes, eggs, chicken, mayonnaise and olive oil. Mix well but gently. Add pickles, carrot, peas, salt, pepper and garlic powder. Again mix well but gently. Cover and chill for two hours.

Makes six 300 calorie servings.

 

Spinach Salad Au Naturale

2 Cups Spinach Leaves, Washed and Dried

1/2 Cup Fresh Mushrooms, Sliced

1/2 Cup Red Onion, Thinly Sliced

3 Tablespoons Kraft® Catalina Dressing or Your Favorite Dressing @ 50 Calories Per

Tablespoon

1 Hard Boiled Egg, Chopped

1 1/2 Slices Bacon, Crumbled

Lemon Juice To Taste

Salt, Pepper and Garlic Powder To Taste

Place spinach in a medium bowl, add mushrooms and onion. Toss. Pour dressing over salad and sprinkle egg and bacon on top. Add lemon juice, salt, pepper and garlic powder to taste. Serve immediately.

Makes one 300 calorie serving.

 

Crunchy Crudites With Homemade Blue Cheese Dressing

Note: For best results, make salad dressing first and refrigerate for 24 hours.

Blue Cheese Salad Dressing:

9 Tablespoons Sour Cream

1/2 Teaspoon Dry Mustard

Pinch of Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Garlic Powder

1 Teaspoon Worcestershire Sauce

3/4 Cup Mayonnaise

3 oz. Danish Blue Cheese, Crumbled

In a medium bowl, place sour cream, dry mustard, salt, pepper, garlic powder and Worcestershire sauce. Using an electric mixer, blend for 2 minutes at low speed. Add mayonnaise and blend for 2 minutes at medium speed. Add blue cheese and blend for 2 more minutes at medium speed. Refrigerate for 24 hours.

Vegetables:

Broccoli Florets

Cauliflower Florets

Baby Carrots

Radishes

Celery, Cut Into 4” Pieces

Cherry Tomatoes

Scallions, Whole

Arrange vegetables on a large serving tray. Serve with blue cheese dressing.

Makes six 300 calorie servings.

“Uptown” Oysters Rockefeller

Rock Salt

36 Medium Oysters, Shucked With Shells Reserved

1 Cup Sweet Onion, Chopped

1/2 Cup Parsley, Chopped

1 1/2 Cups Spinach, Chopped

1/4 Cup Flour

6 Tablespoons Butter, Melted

1/2 Cup Oyster Water

3-4 Garlic Cloves, Minced

1/2 Teaspoon Salt

24 Anchovies, Drained and Minced

1/4 Cup Parmesan Cheese, Shredded

Preheat oven to 400 degrees. Place rock salt on a baking sheet with reserved

oyster shells on top. Place onion, parsley and spinach in a food processor. Process lightly. Set aside. Melt butter in a medium pot, stir in flour and cook on medium low for 5 minutes, but do not brown. Add oyster water, garlic, salt, anchovies, parsley and spinach. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes or until thickened. Fill each oyster shell with one oyster. Cover each oyster with sauce preferably using a pastry bag. Sprinkle with cheese. Bake 4-7 minutes or until oyster edges begin to curl.

Makes three 300 calorie servings.

 

Hawaiian Luau Chicken

340gr (Cooked Weight) Boneless Chicken Breasts

141gr. Pineapple Juice

2 Tablespoons Sugar

1/2 Cup Soy Sauce

1/4 Cup Red Wine Vinegar

3-4 Garlic Cloves, Minced

Salt and Pepper To Taste

5 Pineapple Rings

Pound chicken breasts to 1/2” thick. In a medium bowl, combine pineapple juice, sugar, soy sauce, vinegar, garlic, salt and pepper. Whisk well. Place mixture and chicken in a large sealable plastic bag. Marinate in the refrigerator 24 hours, turning occasionally.

Fire up the grill. Cook chicken 5-8 minutes on each side. Cook pineapple 2-4

minutes on each side. Place pineapple rings on top of chicken and serve immediately.

Makes three 300 calorie servings.

 

Marvelous Chicken Marsala

120gr. (Cooked Weight) Boneless Chicken Breasts

1 Tablespoon Olive Oil

2 Tablespoons Butter

3 Garlic Cloves, Chopped

3 Cups Fresh Mushrooms, Sliced

3/4 Cup Marsala Cooking Wine

Juice of One Lemon

1 Cup Chicken Stock

Salt and Freshly Ground Black Pepper To Taste

Pound chicken breasts to 1/4” thick. In a large skillet sauté garlic in oil and 1

tablespoon of butter over medium high heat. Add chicken breasts and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate, set aside and keep warm. Add the remaining 1 tablespoon of butter to the pan, add mushrooms. Stir and cook until the mushrooms are lightly brown. To this add Marsala wine and bring to a boil. When the wine has reduced by half, add lemon juice and chicken stock. Reduce heat to medium and cook for 3 minutes. Add chicken breasts to the pan and cook on each side for about 3 minutes more. Serve immediately.

Makes two 300 calorie servings.

 

Turkey Asparagus Roll-Ups

200gr Deli Turkey, Sliced Thickly (3 Slices)

9 Stalks Canned Asparagus, Drained

30gr Swiss Cheese

Preheat oven to 350. Place 3 stalks of asparagus in the middle of each turkey slice, roll up. Place roll-ups in baking pan. Top with cheese. Cook for 20-30 minutes or until cheese is golden brown.

Makes one 300 calorie serving.

 

Tasty Tacos

450gr (Cooked Weight) 95/5 Ground Beef

35. Pack of Old El Paso® Taco Seasoning Mix

2/3 Cups Water

16 Small Taco Shells

Lettuce, Shredded

Onions, Chopped

Tomatoes, Chopped

200gr Cheddar Cheese, Shredded

Preheat oven to 375 degrees. In a large skillet, brown ground beef, drain. Return beef to skillet, add seasoning mix and water to beef. Bring to a boil, reduce heat and simmer for 2-4 minutes. Place taco shells on a baking sheet and bake for 5-7 minutes. Fill taco shells evenly with beef mixture. Fill with lettuce, onion and tomatoes as desired. Distribute cheese evenly among tacos.

Makes eight 300 calorie servings.

 

Sunday Supper Beef Stew

450gr. (Cooked Weight) Cubed Stew Beef

2 Tablespoons Flour

1 1/2 Tablespoons Vegetable Oil

1 Package McCormick® Beef Stew Seasoning Mix

3 Cups Water

2 Medium Potatoes

6 Fresh Carrots, Sliced

3 Medium Onions, Chopped

3 Celery Stalks, Cut Into 3” Pieces

4 Cups Cooked White Rice

 

As per package directions, coat beef with flour. Heat oil in large skillet over medium high heat. Brown beef on all sides, drain. Return beef to skillet, stir in seasoning mix and water. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Add vegetables. Simmer 45 minutes or until vegetables are tender. Serve over hot rice.

Makes eight 300 calorie servings.

 

“Mini” Pork Medallions with Madera Sauce

420gr. (Cooked Weight) Lean Pork Tenderloin

Salt, Pepper, Garlic Powder and Italian Spices To Taste

2 Slices Uncooked Bacon, (1/2 oz. Each)

1 Tablespoon Butter

1-2 Garlic Cloves, Minced

1 Small Shallot, Minced

1 Cup Beef Broth

3/4 Cup Madera Wine

1 Tablespoon Flour

5 Springs Asparagus, Steamed

Preheat oven to 375 degrees. Rub tenderloin with spices and place in baking pan. Arrange bacon on top. Cook uncovered 35-45 minutes or until internal temperature reaches 160 degrees. In a medium saucepan, heat butter on medium high heat. Add garlic and shallots, sauté for 2-3 minutes. Add beef broth and wine, bring to a boil. Reduce heat and slowly stir in flour. Simmer while stirring until sauce thickens. Cut tenderloin into mini medallions. Top with sauce and asparagus. Serve

immediately.

Makes four 300 calorie servings.

 

Fire Grilled Tuna and Vegetables

Your Choice of The Following Fresh Vegetables:

Eggplant

Garlic

Green Bell Peppers

Red Bell Peppers

Mushrooms

Onions

Cherry Tomatoes

Zucchini

680gr. (Cooked Weight) Tuna Steak, Cut 1” Thick

Salt, Pepper and Garlic Powder To Taste

4 Tablespoons Butter

2-4 Garlic Cloves, Minced

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Capers

Fire up the grill. Cut vegetables into 1” pieces. Soak vegetables in water for 30

minutes. Sprinkle tuna with salt, pepper and garlic powder. Melt butter in a small saucepan on medium heat. Add garlic, lemon and capers. Simmer 30 seconds to 1minute. Keep warm. Drain and dry vegetables. Place on skewers. Spray grill with non-stick spray. Grill tuna for 4-6 minutes on each side. Grill vegetables for 2-3 minutes on each side or as desired. Place hot tuna and vegetables on a platter and drizzle with warm sauce. Serve immediately.

Makes four 300 calorie servings.

 

“Well Done” Lemon and Rosemary Salmon

2 Lemons, Thinly Sliced

8 Sprigs Fresh Rosemary

226gr Salmon Filet, Bones and Skin Removed

2 Tablespoons Butter, Melted

Coarse Salt To Taste

Lemon Pepper Seasoning To Taste

Preheat oven to 400 degrees. Place the slices from one lemon along the bottom of a baking dish. Lay 4 sprigs of rosemary on top of the lemons. Lay the salmon fillet on top of the rosemary. Brush the salmon with melted butter, sprinkle with salt and lemon pepper. Place the remaining 4 sprigs of rosemary on top of the seasonings, place the remaining lemon slices on top of the rosemary. Cover well with foil and bake for 2 hours.

Makes two 300 calorie servings.