Turkey Salad with Fruit
Mixed salad greens to line salad plates
10 ounces cooked turkey (about 2 cups cut up)
2 medium stalks celery
1 medium green onion with top
1 (11 ounce) can mandarin orange segments
1 (8 ounce) can sliced water chestnuts
1 (6 ounce) container peach, orange or lemon yogurt (2/3 cup)
1/4 teaspoon ground ginger
1 cup seedless green grapes
Wash the salad greens, let drain and refrigerate.
Cut the turkey into 1/2-inch pieces. Some pieces will be irregular in
shape. Thinly slice the celery. Peel and cut the green onion into 1/8-inch
slices. Drain the orange segments and water chestnuts in a strainer.
Mix the yogurt and ginger in the bowl. Stir in the turkey, celery, onion,
orange segments, water chestnuts and grapes. Cover and refrigerate at
least 2 hours. Arrange salad greens on 4 plates. Top greens with turkey
salad.
Refrigerate:
“2:00″
Per serving: 254 Calories (kcal); 4g Total Fat; (14% calories from fat); 24g Protein; 30g Carbohydrate; 56mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates
Serving Ideas : Serve with Garlic Bread (see recipe) or toasted pita breads, cut into wedges.
NOTES : Essential Equipment: large serving bowl
Tips
To save time, purchase cooked turkey or chicken at the deli
counter of your favorite supermarket.
Spinach-Strawberry Salad
Honey-Dijon Dressing (below)
1 small jicama
2 kiwifruit
1/2 pint strawberries (1 cup)
7 cups ready-to-eat spinach (from 10-ounce bag) — (7 to 8 cups)
1 cup alfalfa sprouts
HONEY-DIJON DRESSING
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon seasoned rice vinegar or white vinegar
1 teaspoon poppy seed — if desired
2 teaspoons Dijon mustard
Prepare Honey-Dijon Dressing (below).
Peel the jicama, removing the brown skin and a thin layer of the flesh
just under the skin. The skin can sometimes be slightly tough. Cut about
half of the jicama into about 1 × 1/4-inch sticks to measure about 3/4
cup. Wrap remaining jicama, and refrigerate for another use.
Peel the kiwifruit. Cut lengthwise in half, then cut into slices.
Rinse the strawberries with cool water, and pat dry. Remove the leaves,
and cut the berries lengthwise into slices.
Remove the stems from the spinach leaves, and tear any large leaves into
bite-size pieces. Place the spinach, strawberries, alfalfa sprouts, jicama
sticks and kiwifruit slices in the bowl. Pour the dressing over the salad
ingredients, and toss with 2 large spoons or salad tongs. To keep salad
crisp, serve immediately.
HONEY-DIJON DRESSING:
Shake all ingredients in a tightly covered jar or container. Shake again
before pouring over salad.
Per serving: 185 Calories (kcal); 8g Total Fat; (35% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 80mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Essential Equipment: large salad or mixing bowl
Tips
Besides the spinach, packaged mixed salad greens that are already
cleaned and ready to use are available in the produce section of
the supermarket. A 10-ounce bag is about 7 cups of greens. The
Italian variety is especially pretty.
Leftover jicama can be cut into sticks and served with other raw
vegetables for a snack or appetizer.
Old-Fashioned Potato Salad
1 pound boiling potatoes (about 3 medium)
2 eggs
1 medium stalk celery
1 medium onion
3/4 cup mayonnaise
OR
3/4 cup salad dressing
1 1/2 teaspoons white vinegar
1 1/2 teaspoons mustard
1/2 teaspoon salt
1/8 teaspoon pepper
Choose round red or round white potatoes to boil for potato salad because
they will hold their shape when cooked. Russet potatoes do not work as
well for potato salad. Peel the potatoes, and cut any large potatoes in
half. Add 1 inch of water to the large saucepan. Cover and heat the water
to boiling over high heat. Add potatoes. Cover and heat to boiling again.
Once water is boiling, reduce heat just enough so water bubbles gently.
Cook covered 20 to 25 minutes or until potatoes are tender when pierced
with a fork. Drain potatoes in a strainer, and cool slightly. Cut potatoes
into cubes.
While the potatoes are cooking, place the eggs in the medium saucepan.
Cover with at least 1 inch of cold water, and heat to boiling over high
heat. Remove the saucepan from the heat. Let stand covered 18 minutes.
Immediately pour off the hot water from the eggs, then run cool water over
them several seconds to prevent further cooking; drain.
Peel and chop the eggs. Chop the celery. Peel the onion, and chop enough
of the onion to measure 1/4 cup. Wrap any remaining onion, and refrigerate
for another use.
Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
Gently stir in the potatoes, celery and onion. Stir in the chopped eggs.
Cover and refrigerate at least 4 hours to blend flavors and to chill.
Cover and refrigerate any remaining salad.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Refrigerate:
“4:00″
Per serving: 346 Calories (kcal); 30g Total Fat; (73% calories from fat); 5g Protein; 19g Carbohydrate; 86mg Cholesterol; 455mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large saucepan (about 3-quart size); medium
saucepan (about 2-quart size)
Lighter Potato Salad: For 1 gram of fat and 100 calories per
serving, substitute 1/4 cup fat-free mayonnaise and 1/2 cup plain
fat-free yogurt for the 3/4 cup mayonnaise. Use 1 egg.
Tips
Celery is grown and sold as a bunch and can be stored in a plastic
bag in the refrigerator for up to 2 weeks. A stalk, or rib, is one
stem out of the bunch. Stalks should be left attached to the bunch
until used. Be sure to rinse the stalks and cut off the base and
the leaves.
To do ahead, peel potatoes 2 or 3 hours before you plan to cook
them. Put them in a bowl of cold water to keep them from turning a
dark color, then cover and refrigerate.
Italian Pasta Salad
Garlic Vinaigrette Dressing (below)
2 cups uncooked rotini or rotelle (spiral) pasta
(6 ounces)
1 large tomato
1/2 a medium cucumber
3 medium green onions with tops (3 to 4 medium)
1 small red or green bell pepper
1/4 cup chopped ripe olives — if desired
GARLIC VINAIGRETTE DRESSING
1 clove garlic
1/4 cup rice vinegar or white vinegar
2 tablespoons water
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon sesame or vegetable oil
Prepare Garlic Vinaigrette Dressing (below).
Fill the Dutch oven about half full of water. Add 1/4 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the pasta. Heat to boiling again. Boil uncovered, stirring frequently,
8 to 10 minutes for rotini, 9 to 11 minutes for rotelle, until tender.
While the water is heating and pasta is cooking, chop the tomato and
cucumber, and peel and chop the onions. Place the vegetables in a large
bowl.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut bell pepper into pieces, and add to vegetables in bowl.
Drain the pasta in a strainer or colander, and rinse thoroughly with cold
water. Add pasta to vegetables in bowl. Add the olives.
Pour the dressing over the vegetables and pasta, and mix thoroughly. Cover
and refrigerate about 30 minutes or until chilled.
GARLIC VINAIGRETTE DRESSING:
Peel and finely chop the garlic. Shake garlic and remaining ingredients in
a tightly covered jar or container. Shake again before pouring over
vegetables and pasta.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Refrigerate:
“0:30″
Per serving: 173 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 242mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
Ranch Pasta Salad: Use about 1/2 cup ranch dressing from the
supermarket instead of the Garlic Vinaigrette Dressing.
Tips
The water being heated for cooking the pasta will boil sooner if
it is covered with a lid.
Wrap any leftover onions and cucumber in plastic wrap and store in
the refrigerator.
Grilled Fish Steak
1/4 pound Fish steak about 3/4 inch thick (1/4 to
1/3 pound)
Salt and pepper, to taste
1 tablespoon margarine or butter — melted
1 teaspoon lemon juice
Prepare the coals or a gas grill for direct heat. Heat to medium heat,
which will take about 40 minutes for charcoal or about 10 minutes for a
gas grill.
Sprinkle both sides of the fish steak with salt and pepper. Mix the
margarine and lemon juice.
Grill the fish steak uncovered about 4 inches from medium heat 7 to 10
minutes, brushing 2 or 3 times with the margarine mixture.
Carefully turn the fish steak with a turner. If fish sticks to the grill,
loosen it gently with a turner. Brush other side with margarine mixture.
Grill uncovered 7 to 10 minutes longer or until the fish flakes easily
with a fork. Brush with margarine mixture.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Grill:
“0:20″
Per serving: 271 Calories (kcal); 19g Total Fat; (63% calories from fat); 24g Protein; 1g Carbohydrate; 66mg Cholesterol; 192mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: grill
Fish is easy to fix and so good for you. Fish is available whole,
drawn and pan-dressed, but you’ll find it most often in steaks or
fillets. You can purchase fish fresh or frozen. When you select
fresh fish, the scales should be bright with a sheen, the flesh
should be firm and elastic and there should be no odor. Frozen
fish should be tightly wrapped and frozen solid; there should be
no discoloration and no odor.
Cuts of Fish
Fish steaks are the cross section of a large pan-dressed fish.
Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per
serving.
Fish fillets are the sides of the fish, cut lengthwise from the
fish. They can be purchased with or without skin. Fillets usually
are boneless; however, small bones, called pins, may be present.
Allow 1/4 to 1/3 pound per serving.
Greek Salad
Lemon Dressing — (below)
1 bunch spinach (1/2 pound)
1 head Boston or Bibb lettuce
3 medium green onions with tops
1 medium cucumber
3 medium tomatoes
24 pitted whole ripe olives (from a 6-ounce
can)
3/4 cup crumbled Feta cheese (3 ounces)
LEMON DRESSING
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Prepare Lemon Dressing (below).
Remove and discard the stems of the spinach. Rinse the leaves in cool
water. Shake off excess water, and blot to dry, or roll up the leaves in a
clean, dry kitchen towel or paper towel to dry. Tear the leaves into
bite-size pieces, and place in the bowl. You will need about 5 cups of
spinach pieces.
Separate the leaves from the head of lettuce. Rinse the leaves with cool
water. Shake off excess water, and blot to dry. Tear the leaves into
bite-size pieces, and add to the bowl.
Peel and slice the green onions. Slice the cucumber. Cut the tomatoes into
wedges. Add these vegetables and the olives to the bowl.
Break up any large pieces of the cheese with a fork, and add to the bowl.
Pour the dressing over the salad ingredients, and toss with 2 large spoons
or salad tongs. To keep salad crisp, serve immediately.
LEMON DRESSING:
Shake all ingredients in a tightly covered jar or container. Shake again
before pouring over salad.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 135 Calories (kcal); 11g Total Fat; (73% calories from fat); 3g Protein; 6g Carbohydrate; 13mg Cholesterol; 360mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large salad or mixing bowl
Tips
Although the spinach you purchase may be labeled washed, you
should wash it again because it may still contain some sand and
dirt. Ready-to-eat spinach, available in bags, does not need to be
washed.
If you do not want to eat the entire salad, save a portion of it
in a plastic bag before adding the dressing. Seal tightly and
refrigerate up to two days. Add just enough dressing to the salad
to be served to coat the leaves lightly, and refrigerate remaining
dressing.
Fresh Fruit with Honey-Poppy Seed Dressing
Honey-Poppy Seed Dressing — (below)
1 large unpeeled apple
OR
2 medium apricots or nectarines
1 medium orange
1 medium pineapple
1 small bunch seedless green grapes
HONEY-POPPY SEED DRESSING
1/4 cup vegetable oil
3 tablespoons honey
2 tablespoons lemon juice
1 1/2 teaspoons poppy seed
Prepare Honey-Poppy Seed Dressing (below).
Cut the unpeeled apple into slices, or peel and slice the apricots or
nectarines.
Peel the orange, then cut along the membrane of both sides of one orange
section. Remove that section, and continue with the rest of the orange.
Cut the pineapple lengthwise into fourths. Cut off the rind and the core.
Cut the pineapple into chunks, removing any “eyes” or spots left from the
rind.
Wash the grapes, and cut in half.
Mix the fruits and the dressing in a large bowl. Cover and refrigerate
until ready to serve. Cover and refrigerate any remaining salad.
HONEY-POPPY SEED DRESSING:
Shake all ingredients in a tightly covered jar or container. Shake again
before pouring over fruit.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 196 Calories (kcal); 10g Total Fat; (42% calories from fat); 1g Protein; 29g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates
NOTES : Essential Equipment: large salad or mixing bowl
Tips
If you’re in a hurry, substitute 1/2 cup frozen whipped topping,
thawed, and 1/2 teaspoon grated lemon peel for the Honey-Poppy
Seed Dressing. Stir into fruit just before serving.
Two cups strawberries, cut in half, can be substituted for half of
the pineapple.
Caesar Salad
1 large bunch or 2 small bunches romaine
1 clove garlic
8 flat anchovy fillets (from 2-ounce can),
if desired
1/3 cup olive or vegetable oil
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground mustard (dry)
Freshly ground pepper
1 cup garlic-flavored croutons
1/3 cup grated Parmesan cheese
Remove any limp outer leaves from the romaine, and discard. Break
remaining leaves off the core, and rinse with cool water. Shake off excess
water, and blot to dry, or roll up the leaves in a clean, kitchen towel or
paper towel to dry. Tear the leaves into bite-size pieces. You will need
about 10 cups of romaine pieces.
Peel the garlic, and cut the clove in half. Rub the inside of the bowl-a
wooden salad bowl works best-with the cut sides of the garlic. Allow a few
small pieces of garlic to remain in the bowl if desired.
Cut up the anchovies, and place in the bowl. Add the oil, lemon juice,
Worcestershire sauce, salt, mustard and pepper. Mix well with a fork or
wire whisk.
Add the romaine, and toss with 2 large spoons or salad tongs until coated
with the dressing. Sprinkle with the croutons and cheese. To keep salad
crisp, serve immediately.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 169 Calories (kcal); 14g Total Fat; (71% calories from fat); 5g Protein; 8g Carbohydrate; 3mg Cholesterol; 225mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large salad or mixing bowl
Lighter Caesar Salad: For 9 grams of fat and 120 calories per
serving, decrease oil to 3 tablespoons, increase lemon juice to
1/4 cup and add 2 tablespoons water to anchovy mixture. Decrease
cheese to 3 tablespoons.
Some traditional Caesar salad recipes may call for raw egg. Using
uncooked eggs may cause certain types of food poisoning, so these
recipes should be avoided.
Tips
To save time, purchase romaine already washed, torn and ready to
use. You will need 10 cups, which is about 14 ounces.
To do ahead, wash and dry romaine and seal in a plastic bag or
airtight container. It will keep up to a week in the refrigerator.
TUNA SALAD CASSEROLE
2 cans tuna, drained and flaked
1 can cream of celery soup
4 hard-cooked eggs, chopped
1 cup diced celery
1/2 cup mayonnaise
1/4 tsp. pepper
1 1/2 cups crushed potato chips
Combine all ingredients except 1/4 cup of the crushed potato chips; stir well. Pour into greased Crock Pot. Top with remaining potato chips. Cover and cook on Low setting for 5-8 hours.
GERMAN POTATO SALAD
* 2 potatoes, sliced
* 1/2 c. onions, chopped
* 1/2 c. celery sliced
* 1/4 c. green peppers, diced
* 1/4 c. vinegar
* 1/4 c. oil
* Chopped parsley
* Sliced bacon, cooked and crumbled
Combine all ingredients except parsley and bacon. Add salt and pepper to taste.
Stir and cook for 5-6 hours in Crock Pot. Add sugar if needed.
Garnish with bacon and parsley.
Tabouli & Tabbouleh Salad Recipe
Delicious as a salad or appetizer in a traditional Middle Eastern style.
3 cups of finely chopped flat-leaf parsley
1/2 cup of finely chopped fresh mint
4 or 5 finely chopped spring onions (with the green parts)
4 ripe, medium size tomatoes, chopped into small cubes
1 cup of medium burghul (cracked wheat)
1/2 tsp allspice
1/2 cup lemon juice
1/2 jalapeno pepper, de-seeded, chopped fine (optional)
5 TBS good olive oil
Salt and Pepper
Equipment Required:
• Chef’s knife
• Chopping board
• Mixing bowl
• Rinse burghul several times and then soak in cold water for about twenty minutes.
• Chop the tomatoes (small dice).
• Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
• Put the burghul in a sieve to drain.
• Trim the spring onions and chop them into 1/4″ lengths.
• Put the drained burghul and tomato in a large mixing or serving bowl.
• Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno.
Taste for seasoning.
If too dry, you can add additional lemon juice.
Toss well.
Cook’s note:
• Tabouli benefits from resting.
• Cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.
Serve with cabbage or lettuce leaves – scoop some tabouli into a leaf and enjoy!
Serves 4 to 6
TUNA SALAD 2
1 (6 1/2 oz.) can water packed tuna
2 hard cooked eggs, chopped
1/4 c. chopped celery
2 tbsp. reduced calorie mayonnaise
Lettuce leaves; optional
Combine all ingredients except lettuce leaves. Refrigerate until served. Serve on lettuce leaf, if desired.
4 servings.
Amount 1/2 cup.
Exchange: 2 low-fat meat.
RED, WHITE & BLUE SALAD
2 c. peeled apples
1/2 c. blueberries, unsweetened
1/2 c. strawberries, unsweetened
1/2 c. grapes
Combine all fruit in bowl. Toss lightly and serve.
Yields 7 (1/2 cup) servings.
Exchanges: 1 serving = 1 fruit.
Calories per serving = 37. Carbohydrate = 10 grams. Protein = trace. Fat = 0.
DATE DIET SALAD
1 c. pineapple juice
3 tbsp. Sugar Twin
1 env. unflavored gelatin
1 #2 can crushed pineapple, drained
5 tbsp. lemon juice
1/2 c. chopped nuts
1 (3 oz.) pkg. cream cheese
1 tbsp. grated lemon peel
1 c. dates, chopped
Dash of salt
Part 1: Soften gelatin in 1/2 cup pineapple juice; dissolve over hot water. Mix with remaining juice, crushed pineapple and sugar twin. Spray 1 quart mold with Pam, arrange few pieces of dates in bottom. Cover with 1 cup of pineapple mixture. Chill until set. Part 2: Blend grated lemon peel, salt and cream cheese. Gradually add the remaining pineapple. Stir in dates and nuts. Pour over first layer in mold and chill until firm.
CARROT SALAD
1 1/2 c. grated carrots
1 c. raisins
1/2 c. sliced celery
1/2 c. chopped nuts
1/3 c. mayonnaise
1/4 tsp. salt (opt.)
Combine ingredients and chill. (Can use “light”, no cholesterol mayonnaise.)
STRAWBERRY RHUBARB SALAD
2 c. cooked rhubarb (sweetened to taste)
1 pkg. strawberry gelatin
1/2 c. finely chopped nuts
1/2 c. finely chopped celery
1 (3 oz.) pkg. cream cheese, softened
Mix all ingredients together well.
PINEAPPLE SALAD
1 pkg. lemon or lime low-calorie gelatin dessert
1 c. boiling water
1 (8 oz.) can crushed pineapple in unsweetened pineapple juice
1/2 of a 12 oz. can citrus or lemon-lime sugar-free carbonated beverage
4 oz. whipped topping (about1/2 of an 8 oz. container)
RICE KRISPIES COOKIES
1/4 c. brown sugar
1/4 c. sugar substitute plus 2 heaping tsp. of sugar substitute (16 env. of Weight Watchers sugar substitute)
1/2 lb. oleo
Mix well. 1 cup of oil add to 3 eggs (or use 1/2 of Eggbeaters), 2 teaspoons vanilla. Mix in dry ingredients and blend well.
Mix dry ingredients together first:
3 1/2 c. flour
1 tsp. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
1 c. quick cooking oatmeal
1 1/2 c. Rice Krispies
3/4 c. nuts
MOLDED HOLIDAY SALAD
1 lg. pkg. sugar free strawberry or cherry Jello
1 pkg. CONDENSED mincemeat
Dissolve Jello in two cups boiling water. Add one cup cold water. Cool. Crumble mincemeat in 1 1/4 cups water. Place pan on heat and bring to boil, stirring, and cook until thickened. Let cool. Add to the cooled Jello and pour into a shallow pan and refrigerate. When set, cut into squares, place on lettuce leaf and serve with either mayonnaise or Cool Whip.
JELLO COTTAGE CHEESE SALAD
1 (3 1/2 oz.) pkg. lime Jello
1 (3 1/2 oz.) pkg. lemon Jello
3 c. water and pineapple juice, boiling
1 (8 1/2 oz.) can crushed pineapple
1 can standard evaporated milk
1 c. mayonnaise
1 c. cottage cheese
Mix all ingredients together and enjoy!
ZERO SALAD DRESSING
1/2 c. tomato juice
1 tbsp. onion, finely chopped
2 tbsp. lemon juice or vinegar
Salt & pepper to taste
Chopped parsley or green pepper, horseradish or mustard may be added if desired. Combine ingredients in a jar with a tightly fitted top. Shake well before using. Use as desired.
JELLO SALAD
1 box sugar-free Jello, any flavor
8 oz. sour cream
8 oz. Cool Whip
8 oz. crushed pineapple
Mix well Jello, sour cream and pineapple. Fold in Cool Whip and chill.
Serves 8.
MOLTED VEGETABLE SALAD
1 pkg. sugar-free lemon Jello
2 c. boiling water
2 tbsp. lemon juice
2/3 c. cabbage, chopped
2/3 c. green pepper, chopped
2 slices pimiento
Lettuce leaves
Dissolve gelatin in boiling water and stir until completely dissolved. Add lemon juice, add chopped vegetables and chill. Slice when firm and serve on lettuce leaves with low-calorie dressing. This recipe may be a free food. It is 20 calories and has large amounts of vitamins A and C.
DIABETIC FRUIT SALAD
3 c. buttermilk
2 (9 oz.) boxes vanilla instant sugar free pudding mix
6 c. fresh fruit (strawberries, grapes, oranges, peaches, chunked
pineapple, drained)
1 (8 oz.) whipped topping
Combine buttermilk and pudding in a large bowl. Fold in whipped topping. Place 1/2 the fruit mixture in an 8 x 12 Pyrex dish. Top with pudding mix. Place remaining fruit on top. People who are not diabetic enjoy this also. Recipe makes 10 generous servings.
DIABETIC APRICOT SALAD
1 box apricot Jello (sugar free)
8 oz. Philly cream cheese (lite)
20 oz. can crushed pineapple (sugar-free)
Cool Whip (lite)
1/4 c. sugar (omit) (Sugar Twin, 3 pkg.)
1 c. ice water
Bring to boil crushed pineapple and sugar remove from heat and stir in Jello; then cream cheese. Add ice water, stir and let chill until getting thick. Fold in Cool Whip and chill again.
DIABETIC WALDORF SALAD
4 tsp. mayonnaise 3 sm. red apples 1/4 c. chopped walnuts 2 tsp. unsweetened pineapple juice 1/2 c. diced celery Mix mayonnaise and juice. Dice unpeeled apples. Mix with celery and walnuts. Fold in dressing. one fat exchange.
DIABETIC WALDORF SALAD
4 tsp. mayonnaise
3 sm. red apples
1/4 c. chopped walnuts
2 tsp. unsweetened pineapple juice
1/2 c. diced celery
Mix mayonnaise and juice. Dice unpeeled apples. Mix with celery and walnuts. Fold in dressing. one fat exchange.
DIABETIC CRANBERRY SALAD 2
2 pkgs. raspberry Jello or plain gelatin
1 apple
6 tsp. sweetener
2 oranges
1 lb. cranberries
Grind the oranges, apple and cranberries. Drain fruit after grinding and use the cold juice instead of water to make Jello.
DIABETIC COTTAGE CHEESE SALAD
1 lb. cottage cheese
1 pkg. D-Zerta dry gelatin
1 sm. can unsweetened pineapple chunks, drained
Cool Whip
Add Cool Whip to ingredients; toss lightly to mix. Serve on lettuce leaf.
DIABETIC CRANBERRY SALAD
1 pkg. frozen cranberries, put in food processor and chop finely
Add 7 packages Equal and 1 large can crushed pineapple. Set aside. 2 chopped apples 2 chopped orange sections 2 stalks chopped celery 1/2 c. nuts Add all ingredients together and put in 9 x 12 inch dish and refrigerate.
APPLESAUCE GELATIN SALAD FOR DIABETIC
3 (3 oz.) pkgs. raspberry Jello (sugarless)
3 c. applesauce (sugarless)
21 oz. diet 7-Up
Heat applesauce until hot. Add Jello and mix well. Add diet 7-Up blending gently. Pour into mold and refrigerate until firm.