Healthy Recipes
Healthy Recipes
Healthy Recipes
Low Fat
Low Fat Recipes
Choose 1% milk or skim milk. Both contain the same nutrients as 2% or whole milk but with less calories, fat and cholesterol.
Flavor vegetables with lemon juice, flavored vinegars, low fat salad dressings, herbs and spices instead of adding butter.
Heart Healthy
New Recipes


Week of March 25, 2012

Here is a great tangy salad dressing for a change of pace. Think you will like this one.

Creamy Balsamic Dressing
Serves 12 (2 tablespoons per serving)

  • 1/2 cup good quality balsamic vinegar
  • 2 tablespoons light soy sauce
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 6 tablespoons nonfat Greek yogurt
  • 1 tablespoon extra-virgin olive oil.

Mix well and store in the refrigerator.

Per Serving (2 tablespoons): 36 Calories; 1g Fat (29.9% calories from fat); trace Saturated Fat; 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 151mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

COOK'S NOTE: Recipe may be halved for smaller families.

Week of March 18, 2012

More low fat salad dressing recipes! If you like a little sweetness in your dressing, you will love this. This is so good with grilled chicken salad.

Balsamic Honey Mustard Dressing
Serves 2

1 tablespoon honey
1 tablespoon Dijon mustard or 1 tablespoon stone ground mustard
3 tablespoons balsamic vinegar or more if desired
Couple of turns of your pepper mill

Blend honey and mustard in a small bowl with a fork until emulsified. Add black pepper.

Drizzle in the balsamic vinegar until dressing is just thin enough to pour over salad.

Mix well and drizzle on salad.

Per Serving: 42 Calories; trace Fat (6.3% calories from fat); trace Saturated Fat; trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.


Week of March 14, 2012

How to Peel, Devein and Butterfly Shrimp

Week of March 4, 2012

How much are you paying for convenience?

After taking a look at these markups, you might want to invest in a good set of knives. You will come out with more money in your pocket.

Presliced or Chopped Ready to Use Produce
Produce that has been presliced, prechopped, or diced for consumers will cost on average 35% more than buying the whole vegetable or fruit. Often it is even more if artfully packaged with other precut veggies that are packaged to go with a whole dish like stew or kebabs. Shoppers pay for a convenience that takes no more than five minutes to do. Worth it? Only you can answer that.

Cubed, Presliced Meat or Poultry
The markup is 30% to 60% more for precut or precubed meats.

Beef steak is usually marked up 40% to 50%; some cheaper cuts, such as round and chuck meat, are marked up as much as 60%. Lesser cuts of meat, those typically cut into pieces for stir-fries or stews are marked up as much as 300% !!!

COOK'S TIP: It is much easier to slice thin slices of meat or poultry if you place in the freezer and until it just begins to become firm but not frozen through.

Nice plus for dieters: It is easier to remove the fat from the whole piece of meat than those small pieces.



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