Creamy Coleslaw

This wonderful coleslaw recipe is a simple combination of cabbage, shredded carrots and thinly sliced green pepper in a zesty, creamy dressing. The recipe goes together quickly and gets refrigerated for a few hours to blend the flavors before dinner. Blessings...

Recipe:

4 cups shredded cabbage
1 cup shredded carrots
1 cup thinly sliced green pepper (see note)
1/2 cup low-fat mayonnaise
1/4 cup fresh lemon juice
1 tbsp. sugar or more, to taste
1 tbsp. prepared mustard
1 tsp. celery seed
1 tsp. salt

1. In a large salad bowl, toss cabbage, carrots and green pepper.
2. In a small bowl, combine the remaining ingredients. Pour over the cabbage mixture and toss to coat. Chill for 2 to 3 hours to blend flavors.

Yield: 4 cups
60 calories per 1/2 cup serving
1.5 gms. fiber

Note: I used thinly sliced celery in place of the green pepper, also, I made 1/4 of the recipe for two of us which yielded 1 cup of coleslaw. This is how I came up with the yield and calorie count.

This recipe was adapted from a "Taste of Home" recipe.

Salsa Guacamole

Chips, dips, and salsa are big when it comes to family celebrations or big sports celebrations like the upcoming Super Bowl, so I thought I would share a lower calorie version of guacamole that tastes very good without the addition of mayonnaise or sour cream. When I came across this recipe I was a little skeptical about how good it could possibly taste without sour cream, but it is a very good and healthy alternative to high fat dips. Of course, the tortilla chips can still be a bit of a challenge, but goodness, the Super Bowl only comes once a year; enjoy! Blessings...

Recipe:

6 small ripe avocados, halved, pitted and peeled
1/4 cup fresh lemon or lime juice, approximately, add to your taste and the consistency you like.
1 cup salsa
2 green onions, finely chopped
1/4 tsp. salt or to taste
1/4 tsp. garlic powder
Tortilla chips

1. In a bowl, mash avocados with lemon or lime juice.
2. Stir in salsa, onions, salt and garlic powder. Taste and adjust seasoning
if needed. Serve immediately with chips.

Yield: 4 cups
2 tbsps. = 10 calories

This recipe is from a "Taste of Home" cookbook.

Quick Beer-Wheat Bread

If you've never made beer bread, I would encourage you to give this recipe a try sometime soon. The beer flavor is not strong as long as you do not use a dark beer, so let your personal taste be your guide. I use Fat Tire or Dos Equis, and we love the flavor that each one of these beers imparts to the bread. Since this is a quick bread, it goes together very fast and makes a good accompaniment to soup or salad.
Blessings...

Recipe:

3 cups packaged biscuit mix, such as Bisquick
1 cup whole wheat flour
2 tbsps. sugar
2 eggs
1 12-oz bottle of beer (1 1/2 cups)

1. Combine biscuit mix, flour and sugar in a large bowl.
2. Add eggs and beer; beat with electric mixer for about 1 minute or until well blended.
3. Turn into a greased 9 x 5 x 3-inch loaf pan, spreading evenly.
4. Bake in a 350 degree oven for 50 - 60 minutes or until toothpick comes out with only a few crumbs attached.
5. Cool in pan 10 minutes. Remove and cool on a wire rack.

Yield: 1 loaf, serves 12 to 14 slices
170 calories per slice for 12 slices
1.7 gms. fiber
145 calories per slice for 14 slices
1.4 gms. fiber

Tip: You might want to store the bread overnight to blend the flavors a bit. I thought it got better with age. The bread also slices best when cool. To warm the bread, wrap it in foil and warm in a 350 degree oven for about 15 minutes.

This recipe was taken from a "Better Homes and Gardens" Magazine years ago.

Coleslaw

This coleslaw recipe is as basic as thinly sliced cabbage dressed in a lightly flavored mayonnaise-and-sour cream dressing. It is not a fussy recipe at all. It is very important that the coleslaw is allowed to chill in the fridge for several hours to blend the flavors. Blessings...

Recipe:

5 cups thinly sliced cabbage
1/4 cup light mayonnaise
1/4 cup low-fat sour cream
1/4 tsp. prepared mustard
2 tsp. fresh lemon juice
1-1/2 tsp. sugar
salt and pepper to taste

1. Whisk the mayonnaise, sour cream, mustard, lemon juice and sugar together in a small bowl. Pour over the cabbage and stir to combine.
2. Taste and add salt and pepper. Chill for at least 4 hours.
3. Before serving, stir the coleslaw and taste to see whether or not it might need more salt and pepper.

Yield: 4 cups
42 calories per 1/2 cup serving
1 gm. fiber

Note: The dressing will become thin if the coleslaw is served the day after preparation, or as leftovers. The flavor and texture are fine, but the excess moisture will need to be drained off the coleslaw.

Fast Chicken Rice Soup

This recipe for chicken or turkey soup is wonderful, and takes very little time to prepare because everything goes into the pot without the need for sauteing. Omitting this step gets dinner on the table much quicker, and with far fewer calories. An added blessing at the end of a busy day when the family is tired and hungry. Blessings...

Recipe: 

8 cups chicken broth
1-1/4 cups thinly sliced celery
1/2 cup finely chopped onion
1/2 tsp. poultry seasoning
dash of black pepper
2 cups cubed, cooked chicken or turkey
1 cup uncooked instant brown rice

1. In a large saucepan, combine broth, celery, onion, pepper and poultry seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until celery is tender.
2. Add chicken or turkey, and rice; cover and set aside for 5 minutes. Stir and taste to make sure the meat is heated through and the rice is tender. Yummy!

Yield: 8-3/4 cups
116 calories per cup

Mulled Cider

When the weather is chilly this gently-spiced, hot cider is a welcome and comforting treat. The aroma of the cider fills the air and welcomes guests into the kitchen for a visit before dinner, or I serve it for lunch with a friend. We also love this kid-friendly cider with popcorn and a movie for a relaxing Sunday afternoon. Blessings...

Recipe:

12 cups apple juice
6 cups cranberry juice
1/2 cup packed light brown sugar
2 tbsps. butter
2 tsps. vanilla extract
1-2 tbsps. mulling spices, tied in cheesecloth (I use 2 tbsps.)

Combine all ingredients in large kettle and simmer for 30-45 minutes.

Yield: 17 cups
157 calories per cup

Orange-Kiwi-Grape Salad

This wonderful fruit salad has been one of our family's favorites for years. The cinnamon adds just the right touch of spice to the slightly sweet honey dressing. This combination of fruit is perfect served in the winter months when oranges are the sweetest and lowest in price. This kid-friendly salad is good for breakfast or dinner. Blessings...

Recipe:

4 oranges, pared and sliced
2 kiwi, pared and sliced
1 cup fresh seedless red or green grapes, halved
1 Fuji or Cameo apple, cored and cubed, optional addition

Combine the fruit in a serving bowl and add dressing to taste.

Honey-Spice Dressing:

¼ cup fresh lemon juice
¼ cup honey
½ teaspoon ground cinnamon.

Whisk dressing ingredients together and spoon desired amount over fruit.

Yield: 6 to 8 servings
This wonderful recipe comes from Betty Crocker's "Christmas Cookbook".