Strawberry Spinach Salad

Ingredients

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1 quart strawberries - cleaned, hulled and sliced
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/2 cup olive oil
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and 
torn into bite-size pieces 
1/4 cup almonds, blanched and slivered

Directions

In a medium bowl, whisk together the sesame
seeds, poppy seeds, sugar, olive oil, vinegar,
paprika, Worcestershire sauce and onion.
Cover, and chill for one hour.  In a large bowl,
combine the spinach, strawberries and
almonds. Pour dressing over salad, and toss.
Refrigerate 10 to 15 minutes
before serving.

Strawberry and Feta Salad

Ingredients

1 cup slivered almonds
2 cloves garlic, minced
1/4 cup raspberry vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 cup vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup crumbled feta cheese
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced

Directions

In a skillet over medium-high heat, cook the
almonds, stirring frequently, until lightly
toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking
together the garlic, honey, Dijon mustard,
raspberry vinegar, balsamic vinegar, brown
sugar, and vegetable oil.  In a large bowl,
toss together the toasted almonds, romaine
lettuce, strawberries, and feta cheese. Cover
with the dressing mixture, and toss to serve.

Low Calorie Recipes - Banana Muffins

Ingredients

1-1/4 cup unbleached flour
1 tablespoon unbleached flour
3 tablespoons brown sugar – packed
1-1/2 teaspoons baking powder
1 cup mashed bananas – mashed
1 tablespoon pumpkin pie spice
1/4 cup skim milk
3 tablespoons fat-free sour cream
1 egg white, whipped

Directions

Preheat oven to 350-degrees.
Prepare six muffin pans with cooking spray and flour; set aside.
In a mixing bowl, combine flour, sugar, baking powder, and pumpkin pie spice.
In another mixing bowl, combine bananas, milk, sour cream, and egg white.
Mix dry ingredients with wet ingredients just until moistened.
Use an ice cream scoop to fill muffin pans 2/3 full. Bake 20 minutes, or until light brown.

Recipe makes six servings.

Low Calorie Recipes - Quick Turkey Soup

Ingredients

2 cups turkey light meat, skinless, cooked and cubed
3 cups water
1/2 cups celery, sliced
10 ounces frozen mixed vegetables, thawed
14-1/2 ounce chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 cup elbow macaroni, uncooked

Directions

In a quart 4-quart saucepan, combine turkey, water, celery, vegetables, broth, poultry seasoning, and black pepper.
Cook over high heat, stirring occasionally, until mixture comes to a full boil.
Add macaroni and reduced heat to low.
Cover and continue cooking, stirring occasionally, until macaroni is tender.

Recipe makes eight servings.

Low Calorie Recipes - Banana Muffins

Ingredients

1-1/4 cup unbleached flour
1 tablespoon unbleached flour
3 tablespoons brown sugar – packed
1-1/2 teaspoons baking powder
1 cup mashed bananas – mashed
1 tablespoon pumpkin pie spice
1/4 cup skim milk
3 tablespoons fat-free sour cream
1 egg white, whipped

Directions

Preheat oven to 350-degrees.
Prepare six muffin pans with cooking spray and flour; set aside.
In a mixing bowl, combine flour, sugar, baking powder, and pumpkin pie spice.
In another mixing bowl, combine bananas, milk, sour cream, and egg white.
Mix dry ingredients with wet ingredients just until moistened.
Use an ice cream scoop to fill muffin pans 2/3 full. Bake 20 minutes, or until light brown.

Recipe makes six servings.

Low Calorie Recipes - Quick Turkey Soup

Ingredients

2 cups turkey light meat, skinless, cooked and cubed
3 cups water
1/2 cups celery, sliced
10 ounces frozen mixed vegetables, thawed
14-1/2 ounce chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 cup elbow macaroni, uncooked

Directions

In a quart 4-quart saucepan, combine turkey, water, celery, vegetables, broth, poultry seasoning, and black pepper.
Cook over high heat, stirring occasionally, until mixture comes to a full boil.
Add macaroni and reduced heat to low.
Cover and continue cooking, stirring occasionally, until macaroni is tender.

Recipe makes eight servings.