Cool Cucumber Salad

Cool Cucumber Salad is a refreshing salad you can serve any time of the year.  I grew up eating cucumber salad on special occasions, or as a side to everyday meals. I took our traditional cucumber salad and made it healthier.  To do this I replaced the sour cream with fat-free plain Greek yogurt, added honey and reduced the amount of sugar used.

This recipe is easily doubled to serve a larger group of people.

 Enjoy!

Cool Cucumber Salad

Makes 4 – 5 servings

2 to 3 Tbls. Rice wine vinegar (or white vinegar) – see note

1 Tbls. Honey
1 Tbls. Granulated white sugar
1 Tsp. Grated sweet onion, fine grate
1 Tsp. Canola oil (optional)
1 Tsp. Dried dill (or 2 tsps. of fresh dill, chopped)
1/8 Tsp. Sea salt, fine grind
1/8 Tsp. Ground black pepper
½ Cup Fat-free, plain Greek Yogurt
½ Cup Flat leaf parsley leaves, chopped fine
1 Large English cucumber cut in half lengthwise, peeled (in stripes), seeds removed and sliced into thin slices

Note:  Start out with 2 tablespoons of vinegar and add the additional tablespoon if you feel the need for more tang.  Also, if you would like it sweeter, add some additional honey.  It is best to let this salad rest in the refrigerator for at least one hour before serving.  The longer it rests the more flavorful it will become.  It can even be made the day before you plan to serve it.  The mixture will thin out a bit the longer it sits, do not add additional liquid.

In a large bowl, combine the first 9 ingredients (plus the canola oil, which is optional); whisk until it becomes a smooth creamy consistency.

Add the sliced cucumbers and parsley to the mixture and stir until all is combined.

Cover and store in the refrigerator for 1 hour or more before serving.  Doing this will allow all the flavors develop.

Risotto with Mushrooms

My recipe for Risotto with Mushrooms is a delicious, low-fat, low-sodium, creamy side dish.  The key to making great Risotto is the method, start with a great flavor base, add the Arborio rice, and then continuously add the hot liquids one ladle at time until each addition of liquid is absorbed.  You will need to keep stirring the rice while cooking to prevent it from sticking to the bottom of the pot.  The risotto is done when it is tender but still slightly firm (not mushy) and creamy.

Enjoy!

 

Risotto with Mushrooms

Makes 6-8 servings

5-6 Cups Chicken stock, no-fat, low-sodium variety (or unsalted)

2 Tbls. Extra virgin olive oil
1 Cup Diced onions, small dice
¾ Cup Diced celery, small dice
6-Ounces Cremini mushrooms, sliced about ¼-inch thick
½ Tsp. Dried thyme
2 Cloves of garlic, minced
2 Tbls. Dry sherry (do not use cooking sherry)
1 ½ Cups Arborio rice
3 Tbls. Grated Romani cheese
Salt and pepper to taste

Note:  If you are watching your carbs, be mindful of the portion size!

Bring chicken stock to a simmer in a saucepan.

 

Heat olive oil in a 3-qt. saucepan over medium heat.  Add the onions and celery, cook until onions are translucent.  Add the mushrooms, thyme and garlic; cook until the mushrooms give off their moisture, about another 8 – 10 minutes.  Then add the sherry and stir.

Add the Arborio rice and stir to coat.  Turn the heat down to medium high, add 1 large ladle (about ½ cup) of the simmering stock and stir.  Keep the mixture at a slow boil, stirring constantly.

As soon as the stock is absorbed, add another ladle of the stock, and stir until the liquid is absorbed.  Do not cover the pot. Repeat this process until the Risotto is tender.  You may not use all the chicken stock, as the Risotto may be done before the last of the stock is used up. The entire process will take about 25 – 30 minutes.

Once the rice is tender, remove the pot from the heat and stir in the cheese.  Add salt to taste as necessary.

Roasted Beet Salad and Tangerine Balsamic Vinaigrette

This roasted beet salad recipe is made with garden fresh beets that have been roasted until tender, juicy and sweet.  I used two different varieties of beets, red and yellow.  Each variety has its own unique level of taste and sweetness.  And when combined, they add an interesting contrast of color to the salad. To the roasted beets I added a thinly sliced apple and topped it all with naturally sweetened tangerine balsamic vinaigrette – for added texture, walnuts are added just before serving. I chose to serve the beet salad on top of a variety of mixed lettuces, but you can also serve it simply as a side dish with any meal.
 

Enjoy!  

 

Roasted Beet Salad and Tangerine Balsamic Vinaigrette

2 Bunches of beets, all approximately the same size (about 6 - 8 beets total)

2 Tbls. Extra virgin olive oil
½ Tsp. Dried thyme
Pinch of sea salt
1/3 Cup Tangerine juice, (the fresh juice squeezed from either 1 large tangerine or two average sized)
2 Tbls. Aged balsamic vinegar
1 Tsp. Honey
¼ Cup Canola oil
3 Cups Chopped mixed lettuce greens (such as, green romaine, red romaine, and butter lettuce)
1 Fuji apple, cored and sliced very thin
½ Cup Walnuts
 
Note:  You may want to wear kitchen gloves when handling the beets or wash your hands frequently.  They will stain your skin. 
 

Preheat the oven to 400 degrees. 

 
Line a baking sheet pan with foil.  If you are using different varieties of beets, you will want to also make a separate foil pouch for each variety so the colors don’t bleed into each other when roasting.

Prepare the beets:

Trim the top and bottom ends off the beets; then peel each beet. Cut the beets in half, all to approximately the same size.  Place the beets in a large mixing bowl.  To the bowl of beets add the oil, thyme and salt; toss to coat. 
 

Place the beets in a single layer on the foil lined baking pan (or in their separate foil pouches and place on the lined pan).  Top the entire baking pan loosely with foil and place in the oven.  Roast for about 45 to 60 minutes, or until tender.  When tender, remove the pan from the oven and cool the beets on the pan until they can be handled easily.

When cooled cut the beets into about 1 inch pieces and place into a bowl and coat with about half of the prepared dressing (reserving half of the dressing for later use). If using a variety of beets, you may want to place them in separate bowls to prevent the colors from bleeding into each other, and divide the dressing evenly between each bowl.   Cover and set in the refrigerator for 1 hour allowing the beets to marinate in the dressing (see below). 

 

Prepare the dressing:

In a mixing bowl, combine the tangerine juice, vinegar, honey and oil.  Whisk until all is blended.  Set aside.
 
Assemble the salad:
Place the lettuces on a large serving platter.  Arrange the beets, apples and walnuts on top of the lettuce.  Top with the reserved dressing and serve.

Spanish Brown Rice

I thought I would cheat and buy a packaged low-sodium Spanish rice to serve as a side dish with my fajita meal. No surprise, I could not find one packaged product that had less than 700mg of sodium per serving. Some had over 1,000mg of sodium per serving. So I set out to buy the ingredients and make my own homemade Spanish rice.

My rice is just as good as any packaged product I ever bought so I thought I would share the recipe with you. The rice is made with an instant brown rice (Uncle Ben’s Natural whole Grain Instant Brown Rice – not sure how another brand would do), sautéed red onion, fire roasted tomatoes, beef broth, canned chopped chilies, ground cumin and cilantro. And by the way, it is just as easy to prepare.

Enjoy!

Makes about 6-7 servings

1 Tbls. Extra virgin olive oil
3 Tbls. Diced red onion, 1/4 inch dice
1 Tsp. Ground cumin
1 (14.5 ounce) Can Fire Roasted diced tomatoes, no salt added variety
1 ¼ Cup Beef broth, no fat – reduced sodium variety
1 ¼ Cup Natural Whole Grain Instant Brown Rice (Uncle Ben’s brand)
1 (4.25 ounce) Can Diced Green chilies
2 Tbls. Chopped cilantro

Place a 2.5 qt. sauce pan over medium heat. Add the oil and onions; sauté until translucent.

Add the cumin and stir. Then add the tomatoes and beef broth; bring to a boil. Add the rice, stir, cover and turn the heat down to a simmer. Cook for about 12 minutes, or until the liquid is absorbed.

Take the saucepan off the heat and stir in the canned chilies, cover and set aside for about 5 minutes. When ready to serve stir in the cilantro and fluff the rice with a fork.

Broccoli Salad with Carrots and Raisins

I have been making broccoli salad for many years, but now I changed some of the ingredients to make it healthier.  This is my go to side when asked to bring vegetable side dish to a party.  The salad will serve a large number of people, with no leftovers…guaranteed.  This is definitely a crowd pleasing side dish.  You will find that this side salad pairs perfectly with just about everything else you are serving.

This salad is prepared with fresh raw broccoli florets, shredded carrots, dark raisins, red onion and turkey bacon.  The salad is tossed with a simple creamy homemade light mayonnaise dressing.  Make the salad several hours before serving, and set it in the refrigerator.  This will give the flavors an opportunity to meld together. 

Notes:  If you are not a fan of raw broccoli, you can blanch the florets in boiling water for about 3 minutes, then, submerge the broccoli in an ice bath to stop the cooking process – then drain the broccoli completely of all liquid.  I have made it both ways, using either raw or blanched broccoli.  My favorite is to prepare it with raw broccoli.  Either way, it is a crowd pleaser.  Also, the bacon can be optional.  The turkey bacon adds a smoky flavor, if you choose to use it. I add the bacon just before I serve the salad so that it remains somewhat crisp.

Enjoy!

 

Broccoli Salad with Carrots and Raisins

12 Cups Broccoli florets, uncooked and cut into bite size pieces

2 Cups Shredded carrots
2 Cups Dark raisins
1 Cup Diced red onion, finely diced
1-3/4 Cups Light mayonnaise (use a good brand)
¼ Cup Cider vinegar – plus an additional 2 tablespoons, if needed
3 Tbls. Honey
2 Tbls. White sugar
½ Tsp. Fine sea salt
Pepper to taste
6 Slices Turkey bacon, cooked and chopped (optional)

Combine all the vegetables in a very large mixing bowl.

In a separate mixing bowl, combine the mayonnaise, ¼ cup vinegar, honey, sugar, salt and pepper.  Whisk together until everything is completely incorporated and there are no lumps.  If prefer your dressing a little thinner or tangier, add the additional vinegar a little at a time until you reach your desired consistency and flavor. 

Pour the dressing over the vegetables and toss to coat.  Cover the salad and place it in the refrigerator for 3 hours, up to 4 hours. 

 
When ready to serve, add the cooked bacon bits and toss (save some for garnish).  Transfer to a serving bowl and serve.

Risotto with Roasted Butternut Squash

This risotto is rich and creamy and delicious, and has added texture and flavor punch with roasted butternut squash.  Risotto is made from Arborio rice.  The creaminess comes from the method used to prepare it.  Hot stock is added to the rice at ½ cup intervals, allowing each ½ cup of stock to be absorbed before adding the next.  As it cooks a creamy liquid is released.  The risotto requires quite a bit of attention, as you will need to constantly stir it to prevent sticking.  Plan to spend about 25 – 30 minutes at the stove from start to finish.  The extra attention is worth it in the end.

For my risotto, I roast the butternut squash prior to starting the dish, set it aside and then add it to the risotto after adding the final ½ cup of stock.  I begin to build flavor right at the start with sautéed shallots and a touch of sherry.  The risotto is finished with Parmigiano-Reggiano cheese and chopped flat-leaf parsley.  Risotto is traditionally finished off with butter, but I left it out and to be honest, I did not miss it at all!  In fact, my recipe does not use any butter, rather I start it off with extra virgin olive oil and that is it.

As you know from my recipes, I am always conscious of the amount of sodium I use in a recipe, so if you like, feel free to add additional salt during the cooking process, but remember that the cheese will add additional saltiness right at the end. 

 
Enjoy!

Risotto with Roasted Butternut Squash

Yields:  About 4 cups of risotto (I serve 1/3 to ½ cup portions)

 

Roasted Butternut Squash:

1 Small (about 1-1/2 pounds) Butternut squash, peeled, seeds removed, and diced into ½ inch cubes

1 ½ Tbls. Extra virgin olive oil
Few dashes each of sea salt and cracked black pepper
A few grates of fresh nutmeg

Preheat the oven to 400 degrees. 

Place the diced squash in a large bowl and toss with 1 tablespoon of olive oil and transfer the squash to a baking sheet pan, spread out in a single layer, sprinkle with cracked black pepper and a few dashes of sea salt.  Roast for about 40 minutes, or until tender and slightly caramelized.  Remove from oven, grate some nutmeg over the squash, toss, cover, and set aside.

Risotto:

 

1 Tbls. Extra virgin olive oil
1 Large shallot, small dice
1 clove garlic, chopped
6 Cups Chicken Stock, unsalted and fat-free
1 ½ Cups Arborio Rice (uncooked)
¼ Tsp. Sea Salt (additional salt to taste)
¼ Cup Sherry, a medium full bodied style
Roasted butternut squash (see above)
1/3 Cup Parmigiano-Reggiano cheese, grated
½ Cup chopped flat-leaf parsley leaves

 Bring the chicken stock to a simmer in a saucepan.  Once at a simmer, turn down to lowest setting to keep the stock hot for the entire preparation.

Heat a 3-quart saucepan over medium heat, add 1 tablespoon of olive oil then add the shallots and garlic.  Cook until shallots are translucent, about 3 – 5 minutes, stirring often to avoid burning the garlic.

 
Add the rice, and salt and cook for about 1 minute; stir to coat.  Next add the sherry, and cook for another 2 minutes while stirring.
 
Turn the heat up to medium-high, and add ½ cup of the stock; keep the mixture boiling, stirring constantly.

As soon as the stock is absorbed, add another ½ cup of stock and stir.  Repeat this method until the last ½ cup of stock is left.  The Risotto must be kept boiling, and must be stirred to avoid sticking to the bottom of the pot.  DO NOT COVER!

Add the final ½ cup of stock, stir and add the roasted butternut squash.  Cook and stir until the liquid is absorbed, and the mixture is creamy.  Remove from the heat and stir in the Parmesan cheese and parsley.

This will pair well seafood, chicken, pork, and beef.

Leftovers:

• The risotto can be reheated in a microwave oven the next day.
• I used the leftover risotto in place of the whole grain brown rice in my Cheesy Chicken and Broccoli Rice Casserole (very tasty!).

Warm Fennel, Carrot and Onion Slaw

Are you looking for that, kind of, something different side dish?  I was, so I developed this warm fennel, carrot and onion slaw recipe.  Weeknight side dishes can be, at times, very redundant.  The side is usually the last thing I think of, so we end up with a salad, or fresh or frozen vegetable…anything quick.  This dish is a nice change.  If you like fennel, you will love this, if you haven’t tried fennel give this dish a try.  Fennel has a mild licorice flavor, the dressing reduces this flavor a bit and ties together all the flavors.

For this recipe I use one fennel bulb, ½ of a sweet onion and 2 carrots.  When you slice your vegetables, try to slice them all the same length and width.  The dressing is a simple apple cider vinegar and mustard dressing, sweetened up with a bit of vinegar.  This dish could not be easier.

Fennel is rich in potassium; it also regulates the function of the digestive tract.  I find it helps relieve indigestion, as well.

This side dish would pair nicely with chicken or pork.  I served this alongside roasted pork tenderloin.

Enjoy!

Warm Fennel, Carrot and Onion Slaw

Serves 4 – 5 depending on the serving size

Slaw Ingredients:

2 Tbls. Extra virgin olive oil

½ Medium Sweet onion, sliced thin
1 Fennel Bulb, top stalks removed, cored and sliced lengthwise (use only the bottom white bulb)
2 Carrots, peeled and sliced very thin into about 2” long slices

 Dressing Ingredients:

1 Tbls. Apple cider vinegar
2 Tbls. Cold water
1 Tbls. Honey
¼ Tsp. Ground mustard
1/8 Tsp. Celery seed
 

Heat a large non-stick skillet over medium heat; add the oil and spread to coat the skillet.  Add the onion and sliced fennel.  Cook until onions become translucent.  Add the carrots, and cook until they are just tender crisp.

Meanwhile, prepare the dressing by placing all the dressing ingredients into a small bowl.  Wisk until combined.  Set aside.

When the vegetables are tender, turn off the heat and pour the dressing over the vegetables.  Mix to combine and coat all the veggies.

Serve it warm.

Tangy Sweet Coleslaw

Who doesn’t love coleslaw as a side with any barbeque?  I have been making my own coleslaw for years, only now I make it healthier.  For this slaw I cut back on the sugar and mayonnaise, and added a bit more vinegar. 

I am not a big fan of low-fat mayonnaise, so I use a good quality light mayonnaise.  Also, I substituted Splenda No Calorie Sweetener for much of the sweetness.  I find that Splenda can add an unpleasant bitterness if too much is used, so I added a bit of sugar.   If you want the slaw tangier, just add a bit more vinegar…if you want it sweeter; just add a bit more sugar, or Splenda.  In other slaw recipes I used honey as an added sweetener, it would work well in this recipe choose to add it. You can easily adapt this recipe to the dietary needs of your family.

I find that coleslaw is at its best when it is made the day before.  This gives the cabbage some time to break down and wilt a bit.  At the least, you should prepare this about 4 hours before you are ready to serve. I prepare it the day before I plan on serving it.

Enjoy!

 
Tangy Sweet Coleslaw

Serves 8 – 10 people

 2 Tbls. Grated sweet onion

¼ Cup Light mayonnaise
3 Tbls. Apple cider vinegar
1 Tbls. Canola oil
½ Tsp. Celery seeds
1 Tbls. White sugar
2 Packets Splenda No Calorie Sweetener, or sugar (1 packet of Splenda is equivalent to 2 teaspoons of white sugar)
Salt and Pepper to taste
3 Cups Shredded cabbage
½ Cup Diced green bell pepper
½ Cup Shredded carrots

 To make the slaw dressing, add the first eight ingredients to a large mixing bowl.  Use a wire whisk to mix the ingredients together.  The mixture should be completely blended.  Next add the cabbage, bell pepper and carrots to the dressing.  Stir to combine.

Cover the bowl and refrigerate until ready to serve.

Couldn’t be easier!!!

Whole Grain Brown Rice Pilaf

One of my favorite go-to side dishes was boxed rice pilaf.  The boxed rice pilaf has upwards of about one-third of our daily allowance of sodium in just one serving.  Needless to say, I gave it up.  In my rice pilaf recipe, I have cut way back on the sodium content by using unsalted chicken stock in the preparation.  You will find there is still some sodium in the unsalted stock, but it adds far less sodium than the boxed rice version.  To make this rice even healthier, I prepared it using a whole wheat orzo, and whole grain brown rice.  The rice I used is a jasmine flavored brown rice I found at a local Asian grocery store, but if you cannot find it, regular whole grain brown rice will do.  The jasmine in the rice just adds another flavor compound to the rice. The rice is topped off with toasted sliced almonds and some flat leaf parsley. Although preparing my own rice pilaf added a few minor steps in the process, it is definitely a keeper!

This recipe makes quite a bit of rice.  Leftovers can be stored in the refrigerator and reheated in the microwave the next day.

Enjoy!

Whole Grain Brown Rice Pilaf

Serves 6 – 8 depending on portion size

¼ Cup Unsalted sliced almonds, or slivered almonds

1 Tbls. Extra virgin olive oil

½ Cup Diced sweet white onion, small dice

½ Cup Whole wheat orzo, uncooked

1 Cup Whole grain jasmine flavored brown rice, or regular whole grain brown rice

2 ¼ Cups Unsalted chicken stock (use a good quality brand)

1/3 Cup Cold water

2 Tbls. Flat leaf parsley, chopped

Place the almonds in a dry non-stick skillet (no oil added) over medium heat.  Lightly toast the almonds, stirring occasionally to prevent burning.  The almonds will burn quickly, watch them carefully.  Once the almonds are lightly toasted, remove them from the skillet and reserve for later use. 

Pour the olive oil into the skillet and swirl to coat; return the skillet to the heat.  Add the onions and sauté until translucent.  Add the orzo and brown rice cook until golden brown, stirring often. 

To the rice mixture, add the chicken stock and water and bring to a boil.  Once the liquid begins to boil, turn the heat down to a simmer and cover the skillet.  Simmer over low heat for about 18 – 20 minutes, or until the liquid is absorbed and the rice is light and fluffy.  If you find the liquid is gone but the rice is still too hard, just add a little bit more water or stock and return to the heat.

Remove from the heat and add the toasted almonds (reserving a few for garnish) and the parsley.  Transfer to a serving bowl and top with the reserved almonds.

Some other suggested additions, might be to add at the end sliced scallions, cooked sweet peas, cooked diced carrots…or whatever you like.  Have fun and dress it up however you wish

Warm Potato Salad with Grainy Mustard Dressing

Recently, we traveled to Niagara-on-the-Lake, located in Ontario, Canada.  Here we traveled along the wine route stopping at some of the wineries to taste the wines, and of course, stopping to dine at some wonderful restaurants.  My inspiration for this side dish came from a meal I had at one of the local restaurants.  It was a grilled salmon with a maple syrup glaze and served with warm potatoes in a grainy mustard dressing.  The entire dish was love at first bite, especially the potatoes!  I came home from the trip and created this side dish the very next day.  Although not the same as the dish I had in Canada, it is just as good. 

It is a simple and healthy side dish to prepare at home. In this recipe, I use new red skin potatoes and lightly coat them with dressing made of shallots, grainy mustard, creamy Dijon mustard, rice wine vinegar and maple syrup.  And, for an extra punch of flavor, I add crumbled turkey bacon and chopped chives.  This potato dish should be served warm.  The mustards combined with the added rice wine vinegar, make this a tangy side dish, so you will want to serve it alongside something that is either rich, or on the sweeter side. 

This is definitely on my list of favorite sides!

Enjoy!

Warm Potato Salad with Grainy Mustard Dressing

Serves 6 - 8 people depending on the portion size

2 Pounds New red skin potatoes (small), unpeeled and cut into 1-inch chunks

3 Tbls. Extra virgin olive oil; divided use
½ Cup Chopped shallots
¼ Cup Grainy Mustard; I used the Maille Old Style brand
2 Tsp. Dijon Mustard; I used the Maille Dijon Originale brand
2 Tbls. Unseasoned rice wine vinegar
2 Tbls. Pure maple syrup; I used a dark amber maple syrup
2 – 4 Tbls. water
3 Slices Smoked turkey bacon, cooked and crumbled
2 Tbls. Chopped fresh chives

Notes:  I cooked the turkey bacon between paper towels in the microwave, per the instructions on the package.  As for the dressing, if you prefer the dressing slightly sweeter, add additional maple syrup.  But keep in mind this side dish is meant to be on the tangy side.

Add the potatoes to a large pot of cold water and bring to a boil.  Simmer the potatoes for about 12 - 13 minutes, or until tender but still firm.  Drain the potatoes.

Meanwhile make the dressing; place 1 tablespoon of olive oil in a large non-stick skillet over medium heat.  Add the shallots and sauté until they become translucent, about 2 – 3 minutes.  Transfer the sautéed shallots to a large mixing bowl.  Add the both of the mustards, vinegar, second tablespoon of olive oil, maple syrup and water (1 tablespoon at a time), whisking until you reach a light creamy consistency. 

Add the potatoes to the dressing and toss lightly to coat each piece of potato.  Finally, add the crumbled bacon and chive and toss gently. 

Transfer to a serving bowl and keep warm until ready to serve.

Potato Salad

This potato salad is a healthier version of the classic picnic salad we all grew up with.  Quite a few years ago I was at a friend’s house for a backyard cookout where this potato salad was served.  It was an immediate hit with me!  In fact, I like this salad so much, that I have never gone back my own family’s traditional potato salad recipe.  The key ingredient in this potato salad is fresh chopped parsley.   The parsley adds such bright fresh flavor to this salad – without it, it would just be a plain-old potato salad.  For that traditional crunch and flavor, I add celery, green bell pepper and green onions.  To make it healthier than a classic salad, I use light mayonnaise (and less of it, so as not to overwhelm the salad), only two eggs (which are optional), and no added sugar. 

I hope you enjoy this recipe as much as we do!

Potato Salad

10 – 12 Servings (½ cup servings)

2 ½ Pounds Red skin potatoes, whole and unpeeled

1 ¼ Cup Chopped celery, ¼ inch chop
½ Cup Chopped green bell pepper, ¼ inch chop
1/3 Cup Sliced green onions (scallions), thinly sliced, both the white and green parts
2 Eggs, hard boiled and chopped
¾ Cup Light Mayonnaise (I use the Hellmann’s brand)
1 Cup Fresh parsley leaves, chopped
1 or 2 Dashes of Garlic powder
Salt and Pepper to taste
Sweet Paprika for dusting (optional)

Place your potatoes (select potatoes that are similar in size) in a 6-quart pot and cover them with cold water.  Cook the potatoes over medium-high heat until just fork tender.  Remove the potatoes to a strainer and immediately rinse under cold water.  Once the potatoes are cooled enough to where you can handle them, gently remove any of the loose skin that has begun to peel off, or if you wish, peel them completely.  Dice the potatoes into ¾ inch size chunks and set aside to cool to room temperature.

Meanwhile, in a large mixing bowl, combine the next 7 ingredients, eggs included if you are adding them; stir to combine.  Add salt and pepper to taste.  Once your potatoes have cooled to room temperature, add them to the mayonnaise mixture.  Stir gently to combine.  Cover the bowl and place in the refrigerator for at least 3 hours, or overnight.

When you are ready to serve, transfer to a serving bowl and dust the top lightly with paprika.

Orzo Pasta with Broccoli

This is a tasty side dish to serve alongside just about any poultry, pork, beef or grilled fish (just about any protein). In this dish, I use organic whole wheat orzo pasta.  Be sure to look at the list of ingredients when buying whole grain wheat pasta. The first ingredient listed should be whole grain wheat. Better yet, look on the package for the Whole Grain Council's symbol (see earlier blog). If the pasta is truly made with whole grain wheat, the 100% Whole Grain will be displayed on the symbol. I used frozen organic broccoli florets that I thawed and roasted in the oven.  In addition, I used good quality aged balsamic vinegar.    
Enjoy!

 Orzo Pasta with Broccoli

2 Cups Frozen organic broccoli florets, thawed
4 Tbls. Extra virgin olive oil, divided use
1 Tsp. Mrs. Dash, Garlic & Herb - Seasoning Blend
2 ½  Cups Chicken broth, low sodium and fat free
1 ½  Cups Organic whole wheat orzo pasta, uncooked
½  Cup Sweet onion, diced into 1/4 inch pieces
½  Cup Sweet red bell pepper, diced into 1/4 inch pieces
3 Tbls. Aged balsamic vinegar

Preheat oven to 375 degrees.

Place broccoli in a large mixing bowl, add Mrs. Dash and two tablespoons olive oil. Stir to coat. Transfer coated broccoli to a baking sheet pan and place in the preheated oven. Roast for about 20 minutes, or until broccoli begins to brown slightly. Remove from the oven, cover and set aside.

Add broth to a 3 quart pot and bring to a boil. Once the broth boils, turn the heat down to a simmer and add the pasta. Cover, leaving slightly open to vent; simmer for about 8 - 9 minutes, or until al dente.  Once the orzo is done, remove 1/3 cup of the cooking liquid from the pot; reserve for later use. Then drain the pasta in a colander.

Meanwhile, heat two tablespoons of olive oil in a 12-inch skillet, over medium heat. Add the onions and sauté for about 3 - 5 minutes, or until translucent. Add the red peppers and sauté for an additional 3 minutes.

Add the 1/3 cup of reserved cooking liquid to the onion and pepper mixture. Add the balsamic vinegar to the mixture; heat until it begins to bubble. Turn off the heat and add the drained orzo and roasted broccoli. Toss and serve.

Green Beans and Red Peppers - Dotted with Sliced Almonds and Scented with Garlic

This green bean dish would accompany almost any meal very well.  I started with just the green beans and then noticed that I had a half of a red pepper so I decided to add it.  This produced a great contrast both in color and taste.  I used good quality frozen organic green beans, but it would work well with fresh beans.


Enjoy!



Green Beans and Red Peppers - Scented with Garlic

Serves about 5 people

3/4 to 1 Lb. Green beans, cooked until just crisp
1/4 Cup Sliced raw and natural almonds
1 Tbls. Extra virgin olive oil
1 Tbls. Vegetable oil spread, low-fat and low-sodium
2 Garlic cloves; crushed but kept in tact
1/2 Sweet red pepper; sliced in 1/4 inch slices (approximately the same size as the beans)

Cook the green beans; set aside.

Heat an 8 inch skillet over medium heat. Add the almonds in a single layer to the dry skillet.  Toast over medium heat in the skillet; careful not to burn.  Remove almonds when they are golden brown; set aside.

Add the oil and spread; melt and swirl to coat the bottom of the skillet.  Turn the heat down to low and add the garlic. Heat the garlic in the oil for about 5 - 7 minutes.  Remove the garlicn(keep the oil in skillet)  and discard.

Add the beans and red pepper strips to the skillet with the oil; mix to distribute the oils throughout.  Heat on (very)low heat for about 2 - 3 minutes.

Remove the beans and peppers to a serving dish and toss in the almonds.

Cheesy Hash Brown Potato Casserole

-This is a real crowd pleaser!

For a holiday gathering at our house my daughter in-law offered to make her family favorite Swellers, a hash brown potato casserole.  Of course I said yes, but requested that she convert it into a healthier version. This dish has been served at many a family gathering both at her house and ours, so we were anxious to taste and compare this version. The casserole turned out perfect, creamy and delicious. The substitutions would not have been detected if we were not told.  It was an amazing copy-cat!  

I thought this casserole would be a great side to serve at a Super Bowl party this coming weekend.   It will serve about 12 people. Also, it would pair well with my Italian Style Turkey Sausage sandwiches.  No matter which team you are rooting for, no matter what team wins, you are guaranteed to be the winner when you serve these dishes!

Healthier Ingredients:

• Low fat sour cream
• 99% fat free cream of chicken soup
• Low fat cheddar cheese
• Special K Protein Plus Cereal

Healthy “Swellers”

Cheesy Hash Brown Potato Casserole

Serving size: 12 people

2 lbs. Frozen hash brown potatoes (cubed style), partially thawed

2 (10.75 oz.)  Cans Cream of Chicken Soup, 99% fat free
16 oz. Low-fat sour cream
1 tsp. Onion flakes
¼  tsp. Sea Salt
2 cups Low-fat cheddar cheese, grated
Nonstick cooking spray

Topping:

¼ cup  Smart Balance Light Buttery Spread, made with Extra Virgin Olive Oil, melted
2 cups Special K Protein Plus Cereal
 
Preheat oven to 350 degrees; lightly spray a 9 X 13 baking dish with a nonstick cooking spray, coating the bottom and sides.

In a large mixing bowl, combine the soup, sour cream, onion flakes, and salt; stir well.  Add the hash brown potatoes and cheddar cheese; mix to combine.  Pour mixture in the prepared baking dish, and spread evenly.

Prepare the topping in a medium bowl; combine cereal with the melted buttery spread. Top the potato casserole with the cereal mixture, spreading to cover completely.

Bake uncovered in a 350 degree oven for 45 to 60 minutes, until bubbly and the topping is golden brown.