What To Do With Thanksgiving Leftovers

November 29, 2013 at 10:57 AM | Posted in leftovers | Leave a comment
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Thanksgiving Leftover Ideas from the PBS web site, the link is at the bottom of the page.

 

 

PBS

 

What To Do With Thanksgiving Leftovers
November 20, 2012

After all the cooking and cleaning of Thanksgiving is over, you likely will not want to cook anymore. Thanksgiving leftovers do not have to be complicated recipes. You just have to get creative! We have a few suggestions to get your Thanksgiving leftovers out of the fridge and recreated into new dishes…..
Kabocha Turkey Pasta

Mix turkey and pumpkin into this Autumn-colored pasta dish that is rich in protein and flavor. It’s a quick weeknight meal, but it also makes for a great appetizer course at a fall dinner party….

 
Turkey Salad Roll-Ups

Make some healthy turkey salad roll-ups with this delicious lunch recipe. Leftover roasted turkey is mixed with creamy mayonnaise and Dijon mustard then wrapped up in a whole-wheat wrap with a healthy smear of cranberry sauce….

 
* Click the link to get all these great leftover recipes! *

 

http://www.pbs.org/food/features/thanksgiving-leftovers-recipes/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main2&utm_content=pbsfood_thanksgiving&utm_campaign=pbsfood_thanksgiving

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One of America’s Favorites – Cole Slaw

August 12, 2013 at 9:04 AM | Posted in One of America's Favorites | 1 Comment
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Coleslaw, sometimes simply called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage, which is dressed

Coleslaw

Coleslaw

with mayonnaise and/or buttermilk in some variations and dressed with vinegar and seasoning (without any dairy or mayonnaise) in other, lighter variations. Cream or sour cream may by used as the dressing and vinegar may be added. It may also include shredded carrots as well as other fruits and vegetables such as apples, onions, radishes, and peppers. Horseradish, seeds, and various spices may be included.

 

 

The term “coleslaw” arose in the eighteenth century as an Anglicisation of the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”.

 

 

There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese,

A German "Krautsalat" in Munich

A German “Krautsalat” in Munich

pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. In the United States coleslaw often also contains buttermilk or mayonnaise substitutes[citation needed], and carrot; although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw and commonly found in the Piedmont region of North Carolina, is made using ketchup and vinegar rather than mayonnaise. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares.
In the United Kingdom, coleslaw almost always contains carrot and onion in addition to cabbage. Some variations include nuts such as walnuts and dried fruits such as sultanas or raisins.
Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats, and may be accompanied by French fries or potato salad as another side dish. It is commonly included in fish fries in the United States. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut, the meat being either pastrami or corned beef, and the sandwich commonly is called a “Rachel” to differentiate it from the “Reuben”.
A variation of coleslaw made with vinegar and oil is often served with pizza in Sweden.
Coleslaw added with cooked ham slices and sliced pepper (julienne cut), in Italy is called “Insalata Capricciosa” (capricious salad).
Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage.

 

 

Classic Coleslaw

INGREDIENTS:
1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice

DIRECTIONS:
1. Combine the coleslaw and onion in a large bowl.
2. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Grilled Bratwurst, Hot Dogs, Burgers w/ Grilled Mustard Potato Salad and Baked Beans

May 14, 2013 at 5:06 PM | Posted in Ball Park Smoked Turkey Franks, beans, grilling, potatoes | Leave a comment
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Today’s Menu: Grilled Bratwurst, Hot Dogs, Burgers w/ Grilled Mustard Potato Salad and Baked Beans

 

 

A sort of cool morning turned into a beautiful Spring Day, about 75 degrees today! Perfect out, perfect fo grilling. For dinner tonight I Grilled Bratts 001grilled out for everyone, grilling Brats, Dogs, Burgers along with Grilled Mustard Potato Salad and Baked Beans.

 

 

I used Queen City Deliciously Lean Bratwurst, Ball Park Smoked White Turkey Franks, and made a couple of Burgers Patties out of some Ground Chuck for Mom and Dad. Served the everything on Aunt Millie’s Light Buns. I made a side of Mustard Potato Salad (recipe below) and Bush’s Baked Beans. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Grilled Mustard Potato Salad
INGREDIENTS:
3 Yukon Gold potatoes, cubed
3 red potatoes, cubed
1/4 cup canola oil
3 tablespoons distilled white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper
DIRECTIONS:
1. Preheat an outdoor grill for high heat.
2. Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.
3. In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
4. Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.

 

 

 
Bush’s Homestyle Baked Beans

Savor the taste of down-home flavor. Our Homestyle Baked Beans combine a tangy sauce, specially cured bacon and brown sugar to make your meal a mouth-watering success.
Homestyle Baked Beans
Serving size: 1/2 cup (130g)
Amount per size:
Calories: 140
Calories from fat: 10
% Daily Value*
2%Total Fat 1g
0%Saturated Fat 0g
Trans Fat 0g
0%Cholesterol 0mg
23%Sodium 550mg
Potassium
10%Total Carbs 29g
20%Dietary Fiber 5g
Sugars 12g
Protein 6g
http://www.bushbeans.com/en_US/products/details.jsp?upc=3940001592

 

 

 

Queen City Deliciously Lean Bratwurst
Offered in skinless and cased types, all Queen City Sausage Bratwurst are very mild sausage steam-cooked and expertly adorned with tasty spices, kicky onions, and super fresh parsley.

Plus their only 100 calories, 6 grams of Fat, and 4 carbs.

Craft sausage is made by a second-generation maker, with fresh onions, garlic, and spices that are truly from the earth. A craft sausage-maker uses authentic, time-honored recipes and only the finest ingredients available to bring them to life. A craft sausage is stuffed by sausage specialists who pour their time and artistry into their handiwork, one small batch at a time.

Queen City Sausage delivers only craft sausage. In fact, we take seriously the history of great sausage-making and are dedicated to the art and science that make it so. We are loyal to the recipes – the careful balance of spices and meats and the critical baking times, temperatures, and conditions – that make sausage first-rate. We are thoughtful in our selection of top-notch ingredients. And we are proud to be old-fashioned in our quality-driven devotion.

The result of our single-minded commitment to craft sausage-making is a line of truly superior sausages, lunchmeats, and premium ham and roast beef made by dedicated craftspeople, a collection of edible artistry. The result is delicious. The result is the best-selling craft sausage in the region. The result is Queen City Sausage.

 
http://www.queencitysausage.com/

Lunchtime!

August 26, 2012 at 11:15 AM | Posted in cheese, diabetes, diabetes friendly, Healthy Life Whole Grain Breads, Oscar Mayer | 1 Comment
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A beautiful morning is slowly turning to a humid afternoon outside. Prepared a light lunch, Ham & Turkey on Whole Wheat Sandwich. I used a 1/2 serving of Oscar Mayer Carverboard Sliced Turkey along with a 1/2 serving of Kroger Brand Private Selection Sliced Ham. Topped with Lettuce, a slice of Private Selection Buffalo Monterey/Jack Cheese, and French’s Yellow Mustard. Served it all on Healthy Life Whole Grain Bread. Big sandwich, few calories and carbs. About 220 calories and 18 carbs.

Tilapia Sandwich w/ Tofu Mac & Cheese

June 1, 2012 at 5:12 PM | Posted in cheese, diabetes, diabetes friendly, fish, low calorie, low carb | 2 Comments
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Today’s Menu: Tilapia Sandwich w/ Tofu Mac & Cheese

A comfort food classic, with a bit of a spin, for dinner tonight. It’s a Fish sandwich with Mac and Cheese! I love Mac & Cheese but I don’t like the calories and carbs that usually come with it. So to cut back on the calories and carbs I replaced the Pasta Macaroni with Tofu Shiratki (Yam Noodle with Tofu) Macaroni Shape Noodles.

First the Fish,If you want a flat-out delicious Fish recipe look no further! I prepared this with Tilapia but it would go great with Mahi Mahi, Sea Bass, or about any other Fish. This makes one of the most delicious Fish Sandwiches you’ll ever have. I had seen this recipe originally on the Neely’s on the Food Network and I’ve been using it ever since! So I laid out two Tilapia Fillets and I was set. I preheated the oven to 450 degrees F. Then placed a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

First you dredge the fillets in a Melted Butter (I used I Can’t Believe It’s Not Butter), Dijon Mustard, and Chopped Dill. Then you combine Panko Bread Crumbs, Cayenne and Sea Salt and Pepper and dredge the fillets through this making sure the fillets are completely coated. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes. Assemble the sandwich by adding Tartar Sauce or any other of your favorite toppings. I left my version of the recipe at the bottom of the post.

Now for the Mac & Cheese, this is where it gets good! I used TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE which is only 20 calories and 3 carbs! I added a half a serving of Velveeta 2% Cheese, 1 slice Sargento Ultra Thin Swiss Cheese, and 1/4 teaspoon Kraft Shredded Parmesan Cheese. Seasoned with Sea Salt and Ground Black Pepper. Mix it all together and microwave on high for 1 minute and 40 seconds. After the first minute stop it to stir and continue with 40 seconds, the time can vary according to your microwave. I’m starting to use Tofu more and more as a noodle substitute. Huge difference in calories and carbs between the two. A thank you to Hungry Girl for the idea. I left the recipe and the link to the Housefoods Tofu at the end of the post. For dessert later something a Yoplait Chocolate Banana Smoothie. on the post below.

Cheesy Tofu Shirataki Mac

Ingredients:
1 bag House Foods Tofu Shirataki Macaroni Shaped Noodle Substitute
1/2 Serving Velveeta 2% Cheese
1 slice Sargento Ultra Thin Swiss Cheese
Sea Salt and Black Pepper, to taste
Sprinkle of Oscar Mayer Real bacon Bits (Optional)

Directions:
Use a strainer to rinse and drain noodles well. Pat dry. In a microwave-safe bowl, microwave noodles for 1 minute.

*Drain excess liquid. Dry thoroughly with paper towels.

*Add Noodles back to bowl and add Velveeta and Cheese slice to Noodles breaking both into pieces as you add them. Microwave for 1 minute. Stop and stir, mixing well, and continue to microwave for an additional 40 seconds.

MAKES 1 SERVING

http://www.house-foods.com/tofu/tofu_shirataki.aspx

Tilapia Sandwich

Ingredients

Nonstick spray (Pam w/ Olive Oil)
2 tablespoons melted butter (I Can’t Believe It’s Not Butter)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill
1 cup panko breadcrumbs
1 to 2 teaspoons cayenne pepper
Kosher salt and freshly cracked black pepper
Two 6-ounce tilapia fillets
Two Healthy Life Whole Grain Buns or Healthy Life Whole Grain Bread
Iceberg lettuce, Sliced Tomatoes (Optional)
Heinz Premium Tarter Sauce

Directions

Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.

Assemble the sandwich by adding Tartar Sauce and any other of your favorite toppings to the fillet. Serve on a Healthy Life Whole Grain Bun or Bread.

* Recipe was based on a recipe from The Neely’s on the Food Network *

A Subway Dinner

May 8, 2012 at 5:16 PM | Posted in Food | Leave a comment
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Today’s Menu: Subway 6″ Sub – Turkey Breast and Black Forest Ham w/  Ruffles Light Potato Chips (Fat Free)

It was just one of those Subway days! Really didn’t feel like cooking tonight so everyone decided on Subway Subs for dinner tonight. I had the 6″ Turkey Breast and Black Forest Ham. It was on 9 – Grain Wheat Bun topped with Turkey, Black Forest Ham, Lettuce and Black Olives. When I got the Sub home I added my own Yellow Mustard, Kraft reduced Fat Mayo w/ Olive Oil, and 1 slice of Sargento Reduced Fat Swiss Cheese. We also had a half serving of Ruffles Light Potato Chips (Fat Free) along with a Lemonade/ Iced Tea Diet Snapple (10 Calories and 0 Carbs). For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Turkey Pastrami & Colby Long Horn Cheese Wrap w/ Cream of Tomato Soup

March 22, 2012 at 5:14 PM | Posted in Amy's Organic, Boar's Head, cheese, diabetes, diabetes friendly, Food, low calorie, low carb, soup | Leave a comment
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Today’s Menu: Turkey Pastrami & Colby Long Horn Cheese Wrap w/ Cream of Tomato Soup

It was Sandwich and Soup night!  I had a Turkey Pastrami & Colby Longhorn Cheese Wrap and Cream of Tomato Soup. I used the Hungry Girl Whole Wheat w/ Flax Foldit Flatbread. Love these Wraps, they taste great and are only 90 calories and 15 carbs. I made the wrap with Boar’s Head Turkey Pastrami. I topped it with Colby Long Horn Cheese, Kraft Low Fat Mayo, and French’s Yellow Mustard.

For the soup I used Amy’s  Organic Light in Sodium – Cream of Tomato Soup, which is one of the tastiest Tomato Soup I have ever had from a can. Not only great tasting but it’s only 110 calories and 19 carbs! For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Amy’s Organic Light in Sodium – Cream of Tomato Soup

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.

Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.

Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.

Nutritional Facts
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110     Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 3g
Sugars: 13g
Protein: 3g
Organic: 10%
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%

http://www.amys.com/

Ham & Turkey Wrap w/ Cream of Tomato Soup

March 12, 2012 at 6:33 PM | Posted in cheese, Food, low calorie, low carb, soup, turkey | Leave a comment
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Today’s Menu: Ham & Turkey and Swiss Cheese Wrap w/ Cream of Tomato Soup

It was Sandwiches and Soup tonight!  I had a Ham & Turkey Wrap and Cream of Tomato Soup. I used the Hungry Girl Whole Wheat w/ Flax Foldit Flatbread. Love these Wraps, they taste great and are only 90 calories and 15 carbs. I made the wrap with Thin Sliced Ham & Turkey, Kroger Brand . I topped it with Sargento Ultra Thin Swiss Sliced Cheese, which is only 40 calories and 1 carb, Kraft Low Fat Mayo, and French’s Yellow Mustard.

For the soup I used Amy’s  Organic Light in Sodium – Cream of Tomato Soup, which is one of the tastiest Tomato Soup I have ever had from a can. Not only great tasting but it’s only 110 calories and 19 carbs! I also had tried the Butternut Squash and it was excellent also. They have several flavors and I plan on tying more of them. I left the Soup info and description at the end of the post. I also had a side of Green and Black Olives. For dessert later a Yoplait Delight Chocolate Eclair Parfait.

Amy’s Organic Light in Sodium – Cream of Tomato Soup

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.

Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.

Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.

Nutritional Facts
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110     Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 3g
Sugars: 13g
Protein: 3g
Organic: 10%
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%

http://www.amys.com/

Grilled Flank Steak, Portobello and Green Bean Salad

September 5, 2011 at 5:16 PM | Posted in diabetes, diabetes friendly, flat iron steak, Food, low calorie, low carb, salad, vegetables | Leave a comment
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I seen this on an episode of Healthy Appetite with Ellie Krieger and gave it try for dinner tonight. I used a Flat Iron Steak and used a cast iron grill pan to prepare the Steak and Mushrooms. The recipe called for a 1/2 a Red Onion, I only used a 1/4 Red Onion and not a huge Tomato fan so I omitted the Tomatoes. The recipe and directions are at the bottom of the post. Everything turned out delicious! The Balsamic Vinegar along with the other dressing ingredients make a fantastic dressing and provides a real kick to the Steak and Green Beans. Plus it’s only 410 calories and 25 carbs!

Grilled Flank Steak, Portobello and Green Bean Salad
Healthy Appetite with Ellie Krieger
Ingredients

* 1/4 cup olive oil
* 1/3 cup balsamic vinegar
* 2 tablespoons orange juice
* 1 tablespoon minced garlic
* 1/2 teaspoon chili flakes
* 1/2 teaspoon salt
* 1/2 teaspoon fresh ground black pepper
* 1 1/4 pound flank steak, trimmed of all visible fat
* 4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
* 1 tablespoon water
* 2 teaspoons Dijon mustard
* 3/4 pound green beans, trimmed
* 1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
* 4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
* 1/2 small red onion, thinly sliced

Make marinade:
Directions

Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.

Make dressing:

Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.

Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.

Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.

To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.

Note for Nutrition Analysis: 1/2 the marinade remains after marinating so subtract 1 TBS olive oil, 1 1/2 TBS Balsamic, 1 TBS orange juice and 1 teaspoon garlic from analysis

Per Serving:

Calories 410; Total Fat 19 g; (Sat Fat 4.5 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 37 g; Carb 25 g; Fiber 8 g; Cholesterol 45 mg; Sodium 330 mg

Baked Shrimp w/ Shells & Cheese and Whole Grain Bread

August 27, 2011 at 8:00 PM | Posted in baking, dessert, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, low calorie, low carb, seafood, shrimp | Leave a comment
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Today’s Menu: Baked Shrimp w/Shells & Cheese and Whole Grain Bread

I tried Gorton’s Classic Grilled Shrimp with Herbs and Spices. easily fixed, bake at 425 degrees for 10 – 11 minutes and you have Shrimp! There’s 8 Shrimp per serving and it’s only 110 calories and 5 carbs. Tasty nice size Shrimp, I’ll be buying more of these. I made a Shrimp Dipping Sauce. I took a 1 cup of Kraft Reduced Fat Mayo w/ Olive Oil, 2 Tbsp. Chili Sauce, 1 tsp. Curry Powder, 1 Tbsp. Prepared Hot Horseradish Sauce, 1 tsp. Dry Mustard, and 1 tsp. Garlic Salt and mixed until well blended with a spoon. Then refrigerated it for 1 hour before serving it with the Shrimp. As a side I had a Velveeta/Kraft 2% Cheese and Shells Pasta and a Healthy Life Whole Grain Bread. For dessert/snack later a bag of Jolly Time 100 Calorie Bag of Pop Corn.

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