Thursday, December 13, 2007

Star Fruit Salad


1/4 cup raspberry vinegar

3 tbsp salad oil

1 Tbsp. honey

1 10-0z. package torn mixed blend salad greens
1 small carambola (star fruit), thinly sliced
1/2 of a small red onion, thinly sliced
Fresh raspberries


To make the dressing use a screw top jar, combine the raspberry vinegar, oil and honey. Cover and shake well.

In an extra large bowl, combine mixed greens, carambola, and red onion; toss gently to combine. Shake the dressing. Drizzle dressing over greens mixture, toss gently to coat. If desired, garnish with raspberries.

Per serving: 65 cal., 5 g total fat, o mg chol., 6 mg sodium., 5 g carb., 1 g fiber, 1 g pro. Exchanges; 1 vegetable, 1 fat. Carb choices: 0

Gingered Cranberry Sauce

This is sweetened with maple and can be made days before you use it.

1/2 cup pure maple syrup or maple flavored syrup
1/2 cup water
1/3 cup sugar substitute equal to 1/3 cup sugar
2 Tbsp. lime juice
1 12-oz. package fresh cranberries
1 tsp. finely chipped fresh ginger


In a saucepan, combine first four ingredients. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered for 3 minutes.

Stir in cranberries and ginger. Simmer uncovered, about 5 minutes or until mixture starts to thicken, stirring occasionally. Cool slightly.

Per serving: 83 cal, 0 g total fat, o mg chol., 2 mg sodium, 22 g carb., 2 g fiber, o g pro. Exchanges: 1.5 carb., Carb choices 1.5

recipe source: Big Mama's Recipes and Resources

Wednesday, December 12, 2007

Shallot-mushroom gravy

This gravy is made with no fat nonstick spray instead of fatty drippings.

Total time to prep and make is 25 minutes.


1 cup coarsely chopped shallot
1 1/2 cups sliced assorted fresh mushrooms
1 14 oz. can reduced sodium chicken broth
1/4 cup all purpose flour
1 Tbsp. balsamic vinegar
1 tsp. snipped fresh oregano or marjoram or 1/4 tsp. dried oregano or marjoram, crushed
Dash ground black pepper

Coat medium saucepan with cooking spray, heat over medium heat. Add shallot, cook and stir about 6 minutes or until tender and golden. Add mushrooms cook for about 4 minutes.
In a small bowl, combine 1/2 cup of the broth and flour; add to mushroom mixture. Add remaining broth, balsamic vinegar, dried herb and pepper. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in fresh herb, if using.

Per serving: 40 calories, 0g total fat,o mg chol., 103 mg sodium,9 g carb., 1 g fiber, 1 g pro. Exchanges 0.5 carb. Carb choices o.5