cooking spray
2 tsp olive oil
2 medium garlic cloves, minced
2 medium scallions, minced
2 T snow peas, chopped
6 oz canned crab meat, drained
4 oz light cream cheese
2 t low-sodium soy sauce
24 items wonton wrapper(s), half of a 12 oz package
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray. Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and saute until just tender, about 2 minutes. Remove from heat and stir in crab meat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.
Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal.
Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 pieces of crab rangoon per serving.
Serve with reduced-sodium soy sauce mixed with chopped scallions or prepared sweet-and-sour or duck sauce, if you want.
Thursday, October 19, 2006
Wednesday, October 18, 2006
Hummus
When you serve it pour just a touch of good quality olive oil on the top and a black olive.
Serve as an appetizer along with cucumbers and pita bread.
15 oz can garbanzo beans, drained
2 cloves garlic
2 T lemon juice
1/2 t ground cumin
2 T Tahini
1/4 c chopped fresh Italian parsley, stems removed
Salt
Place garlic and parsley in a food processor, and chop fine. Add garbanzo beans, salt, cumin and lemon juice and tahini, process until smooth. Use bean liquid to thin if necessary. Serve with baked tortillas, vegetables or toasted pita bread.
Serve as an appetizer along with cucumbers and pita bread.
15 oz can garbanzo beans, drained
2 cloves garlic
2 T lemon juice
1/2 t ground cumin
2 T Tahini
1/4 c chopped fresh Italian parsley, stems removed
Salt
Place garlic and parsley in a food processor, and chop fine. Add garbanzo beans, salt, cumin and lemon juice and tahini, process until smooth. Use bean liquid to thin if necessary. Serve with baked tortillas, vegetables or toasted pita bread.
Thursday, October 12, 2006
Crock Pot Chicken
4 bone-in chicken breast halves (remove skin)
1 1/2 c cubed potatoes
1 1/2 c baby carrots
1/2 med onion, coarsely chopped
1 pkg Chicken Gravy Mix
1/2 c water
1/2 t Thyme
1/8 t Ground Sage
1/2 t Salt
1/2 c non-fat sour cream
Rinse chicken and pat dry. Place potatoes, carrots and onion in slow cooker. Top with chicken, overlapping slightly. Mix the Gravy Mixes, thyme, sage and salt in small bowl. Pour mixture over chicken and vegetables. Cover. Cook for 8 hours on LOW or 4 hours on HIGH until chicken is cooked through and vegetables are tender.
Place chicken and vegetables on platter or in large bowl. Whisk sour cream into drippings in pot; pour over chicken and vegetables.
1 1/2 c cubed potatoes
1 1/2 c baby carrots
1/2 med onion, coarsely chopped
1 pkg Chicken Gravy Mix
1/2 c water
1/2 t Thyme
1/8 t Ground Sage
1/2 t Salt
1/2 c non-fat sour cream
Rinse chicken and pat dry. Place potatoes, carrots and onion in slow cooker. Top with chicken, overlapping slightly. Mix the Gravy Mixes, thyme, sage and salt in small bowl. Pour mixture over chicken and vegetables. Cover. Cook for 8 hours on LOW or 4 hours on HIGH until chicken is cooked through and vegetables are tender.
Place chicken and vegetables on platter or in large bowl. Whisk sour cream into drippings in pot; pour over chicken and vegetables.
Wednesday, October 11, 2006
Corn Chowder
Add a salad and some good bread and it's a meal! This is a fast recipe using frozen corn but if you want to take the time to roast the corn and/or caramelize the onions in a skillet first go ahead.
10 oz package frozen whole kernel corn
1/2 c cubed, peeled potato
1/2 c chopped onion
1/3 c water
1 t instant chicken bouillon granules or ham bouillon
1/8 t pepper
1 1/2 c fat-free milk
2 T non-fat dry milk powder
2 T flour
1/4 c fat-free milk
1 T cooked turkey bacon pieces or package bacon bits
shredded Cheddar Cheese
In a large saucepan, stir together potato, onion, water, chicken or ham bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until the corn and potatoes are tender, stirring occasionally, then add corn. Heat for a few minutes then stir in the 1-1/2 cups milk.
In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more.
To serve, ladle into soup bowls. Sprinkle with bacon pieces and a little fat free cheese. (If you would rather not use either of these sprinkle with a little paprika and/or cilantro.)
Makes 4 side-dish servings.
10 oz package frozen whole kernel corn
1/2 c cubed, peeled potato
1/2 c chopped onion
1/3 c water
1 t instant chicken bouillon granules or ham bouillon
1/8 t pepper
1 1/2 c fat-free milk
2 T non-fat dry milk powder
2 T flour
1/4 c fat-free milk
1 T cooked turkey bacon pieces or package bacon bits
shredded Cheddar Cheese
In a large saucepan, stir together potato, onion, water, chicken or ham bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until the corn and potatoes are tender, stirring occasionally, then add corn. Heat for a few minutes then stir in the 1-1/2 cups milk.
In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more.
To serve, ladle into soup bowls. Sprinkle with bacon pieces and a little fat free cheese. (If you would rather not use either of these sprinkle with a little paprika and/or cilantro.)
Makes 4 side-dish servings.
Tuesday, October 10, 2006
Nutritional Claims Explained
You really have to know and understand this information if you want to know what you are eating and control your diet - so here goes:
Low ...
-fat: Contains no more than 3 grams of fat per serving. Tip: Watch portion size. If the claim is based on choosing a serving such as 8 crackers and you eat twice that amount, then the product would no longer be low in fat.
-calorie: No more than 40 calories per serving
-cholesterol: No more than 20 mg per serving
-sodium: No more than 140 mg per serving
Low in saturated fat: Contains no more than 2 grams of saturated fat and not more than 15% of the calories are from saturated fat. Tip: This doesn’t mean a food is low in total fat.
Fat- free: Contains no more than 0.5 grams total fat and not more than 0.2 grams saturated fat and 0.2 grams of trans fat.
"Free": For example: Calorie-, fat-, or sodium-free. The food contains and insignificant amount of that specific item. Be aware though that eating double, triple of more or that food may negate the "Free" element.
Trans fat free: Contains no more than 0.2 grams of trans fat. Tip: This doesn’t mean a food is low in total fat.
Cholesterol free: No more than 3 milligrams of cholesterol per 100 grams of product and it must also meet the definition of “low in saturated fat” which doesn’t mean it is low in total fat. Tip: Cholesterol is only found in animal products such as dairy and meat products as well as some fish and shellfish. All plant products are “naturally” cholesterol free.
Low calorie: No more than 15 calories per serving. Tip: Many low calorie foods may also be low in nutrients.
Calorie reduced: No more than half the calories of the same food in its usual state or 25% lower fat. Tip: This doesn’t mean a food is low calorie!
Light: The term “light” on a label can have many different meanings. For example, light can refer to the colour, texture or taste of the food and have nothing to do with its calorie content. If “light” is part of the common name of the food (i.e. Light Microwave Popping Corn, Light Mayonnaise Dressing) then the product has to be lower in calories than the same product not marked light (i.e. Regular Microwave Popping Corn, Regular Mayonnaise Dressing). This must be clearly stated on the label, for example, 50% of the calories of our regular mayonnaise. Tip: If the term light is not defined on the label, assume it has nothing to do with fat or calories. BUT Basically "Light" food contains 33% less calories or 50% less fat than the regular version (and may contain 50% less sodium).
Lean: The seafood, meat or poultry contains less than 10 g total fat, 4 g saturated fat and 95 mg cholesterol per 3 ounce serving.
Extra Lean: The seafood, meat or poultry contains less than 5 g total fat, 2 g saturated fat and 95 mg cholesterol per 3 ounces servings.
Low ...
-fat: Contains no more than 3 grams of fat per serving. Tip: Watch portion size. If the claim is based on choosing a serving such as 8 crackers and you eat twice that amount, then the product would no longer be low in fat.
-calorie: No more than 40 calories per serving
-cholesterol: No more than 20 mg per serving
-sodium: No more than 140 mg per serving
Low in saturated fat: Contains no more than 2 grams of saturated fat and not more than 15% of the calories are from saturated fat. Tip: This doesn’t mean a food is low in total fat.
Fat- free: Contains no more than 0.5 grams total fat and not more than 0.2 grams saturated fat and 0.2 grams of trans fat.
"Free": For example: Calorie-, fat-, or sodium-free. The food contains and insignificant amount of that specific item. Be aware though that eating double, triple of more or that food may negate the "Free" element.
Trans fat free: Contains no more than 0.2 grams of trans fat. Tip: This doesn’t mean a food is low in total fat.
Cholesterol free: No more than 3 milligrams of cholesterol per 100 grams of product and it must also meet the definition of “low in saturated fat” which doesn’t mean it is low in total fat. Tip: Cholesterol is only found in animal products such as dairy and meat products as well as some fish and shellfish. All plant products are “naturally” cholesterol free.
Low calorie: No more than 15 calories per serving. Tip: Many low calorie foods may also be low in nutrients.
Calorie reduced: No more than half the calories of the same food in its usual state or 25% lower fat. Tip: This doesn’t mean a food is low calorie!
Light: The term “light” on a label can have many different meanings. For example, light can refer to the colour, texture or taste of the food and have nothing to do with its calorie content. If “light” is part of the common name of the food (i.e. Light Microwave Popping Corn, Light Mayonnaise Dressing) then the product has to be lower in calories than the same product not marked light (i.e. Regular Microwave Popping Corn, Regular Mayonnaise Dressing). This must be clearly stated on the label, for example, 50% of the calories of our regular mayonnaise. Tip: If the term light is not defined on the label, assume it has nothing to do with fat or calories. BUT Basically "Light" food contains 33% less calories or 50% less fat than the regular version (and may contain 50% less sodium).
Lean: The seafood, meat or poultry contains less than 10 g total fat, 4 g saturated fat and 95 mg cholesterol per 3 ounce serving.
Extra Lean: The seafood, meat or poultry contains less than 5 g total fat, 2 g saturated fat and 95 mg cholesterol per 3 ounces servings.
Strawberry Mousse
1 pkg fat free cream cheese & 1 teaspoon vanilla
Beat these together until well blended and set aside.
1/2 c boiling water
1 4-serving pkg Strawberry flavored sugar-free low calorie Jell-O
1/2 c cold water
2 c fat free whipped topping
2 c sliced strawberries
Stir gelatin into boiling water until dissolved completely. Add cold water and stir until slightly thickened. Gradually add the cream cheese mixture and beat until blended then gently stir in 1 1/2 cups of the topping and the strawberries.
Spoon into dishes and refrigerate for about an hour if you can take it. Top with a dollop of the remaining whipped cream.
Beat these together until well blended and set aside.
1/2 c boiling water
1 4-serving pkg Strawberry flavored sugar-free low calorie Jell-O
1/2 c cold water
2 c fat free whipped topping
2 c sliced strawberries
Stir gelatin into boiling water until dissolved completely. Add cold water and stir until slightly thickened. Gradually add the cream cheese mixture and beat until blended then gently stir in 1 1/2 cups of the topping and the strawberries.
Spoon into dishes and refrigerate for about an hour if you can take it. Top with a dollop of the remaining whipped cream.
Monday, October 09, 2006
Mushroom "Nachos"
16 large fresh mushrooms, stems removed
Olive oil spray
1/4 t chili powder
1/2 c fat-free refried beans
8 cherry tomatoes, quartered
1/3 c reduced-fat shredded Cheddar cheese
16 black olive slices
Preheat oven to 350º F.
Put mushrooms stem side down on a nonstick baking sheet. Lightly spray tops with olive oil spray. Sprinkle with chili powder. Turn mushrooms over and spread 1 teaspoon beans over cavity of each mushroom. Place a cherry tomato cut side up on beans; slightly press tomato into beans to secure it. Sprinkle with cheese and top with olive slices.
Bake for 10 minutes, or until warmed through.
PER SERVING Calories 31Total Fat 0 g Fiber 1 g
Olive oil spray
1/4 t chili powder
1/2 c fat-free refried beans
8 cherry tomatoes, quartered
1/3 c reduced-fat shredded Cheddar cheese
16 black olive slices
Preheat oven to 350º F.
Put mushrooms stem side down on a nonstick baking sheet. Lightly spray tops with olive oil spray. Sprinkle with chili powder. Turn mushrooms over and spread 1 teaspoon beans over cavity of each mushroom. Place a cherry tomato cut side up on beans; slightly press tomato into beans to secure it. Sprinkle with cheese and top with olive slices.
Bake for 10 minutes, or until warmed through.
PER SERVING Calories 31Total Fat 0 g Fiber 1 g
Sunday, October 08, 2006
Tomato & Goat Cheese Sandwich
A couple of tips: freshly ground pepper makes a world of difference, as does good quality balsamic vinegar.
4 ounces goat cheese, softened
8 slices sourdough bread about 1 inch thick (1 ounce per slice)(or some rustic type bread)
2 large ripe tomatoes
2 sprigs of fresh oregano or fresh basil
Freshly ground pepper
Balsamic vinegar
Scant 1/4 teaspoon extra-virgin olive oil (optional)
Slice cheese into eight pieces and spread on bread. Remove and discard seeds from tomatoes, then cut tomatoes into 1/4-inch slices, then put the tomatoes on cheese. Sprinkle with oregano leaves. Grind pepper over each sandwich and drizzle sparingly with vinegar. Top each sandwich with about 3 drops olive oil.
PER SERVING: Calories 249 Total Fat 8 g Fiber 3 g
4 ounces goat cheese, softened
8 slices sourdough bread about 1 inch thick (1 ounce per slice)(or some rustic type bread)
2 large ripe tomatoes
2 sprigs of fresh oregano or fresh basil
Freshly ground pepper
Balsamic vinegar
Scant 1/4 teaspoon extra-virgin olive oil (optional)
Slice cheese into eight pieces and spread on bread. Remove and discard seeds from tomatoes, then cut tomatoes into 1/4-inch slices, then put the tomatoes on cheese. Sprinkle with oregano leaves. Grind pepper over each sandwich and drizzle sparingly with vinegar. Top each sandwich with about 3 drops olive oil.
PER SERVING: Calories 249 Total Fat 8 g Fiber 3 g
Saturday, October 07, 2006
Tomato Salad
Tomatoes
GOOD quality Balsamic Vinegar - flavored if you wish
GOOD quality Olive Oil - flavored if you wish
Sea Salt
Peppercorn, freshly ground
Use a clean mason jar to make this salad. Drop into mason jar tomatoes chopped into chunks. Sprinkle with sea salt & pepper. Add enough vinegar that the tomatoes are about half way covered and then add oil. Amounts of these will be according to how much tomato you use. Remember: use more vinegar than oil. The oil should be used sparingly. I made this with cinnamon flavored vinegar and a berry flavored olive oil and it was superb. I also have made it with basil flavored olive oil and tarragon flavored vinegar.
Place lid on tightly and shake vigorously. Let stand at room temperature and serve at room temp.
GOOD quality Balsamic Vinegar - flavored if you wish
GOOD quality Olive Oil - flavored if you wish
Sea Salt
Peppercorn, freshly ground
Use a clean mason jar to make this salad. Drop into mason jar tomatoes chopped into chunks. Sprinkle with sea salt & pepper. Add enough vinegar that the tomatoes are about half way covered and then add oil. Amounts of these will be according to how much tomato you use. Remember: use more vinegar than oil. The oil should be used sparingly. I made this with cinnamon flavored vinegar and a berry flavored olive oil and it was superb. I also have made it with basil flavored olive oil and tarragon flavored vinegar.
Place lid on tightly and shake vigorously. Let stand at room temperature and serve at room temp.
Friday, October 06, 2006
Crazy Soup
Prep work is the most time consuming. Each person will choose to add or not to their bowl of soup. Gives everyone the ability to make it to their unique tastes. I choose the garnishes according to what's available fresh, how I feel (Mexican, Italian, etc.)
Heat sufficient quantity of chicken stock for serving guests. The best on the market I think is Wolfgang Puck's Chicken Stock.
Garnishes:
Crushed baked tortilla chips Jalapeno, Diced Fine
sour cream
Avocados, diced
Chopped green onion or diced red onion
Shredded low fat Monterrey jack cheese or crumbled Mexican Queso Fresco
Lime wedges
Cilantro, fresh chopped
Tomatoes, diced
Cumin Powder
Red Pepper, flakes
Chicken breast halves, cooked and diced.
Anything you like! Let your imagination go CRAZY!
Heat sufficient quantity of chicken stock for serving guests. The best on the market I think is Wolfgang Puck's Chicken Stock.
Garnishes:
Crushed baked tortilla chips Jalapeno, Diced Fine
sour cream
Avocados, diced
Chopped green onion or diced red onion
Shredded low fat Monterrey jack cheese or crumbled Mexican Queso Fresco
Lime wedges
Cilantro, fresh chopped
Tomatoes, diced
Cumin Powder
Red Pepper, flakes
Chicken breast halves, cooked and diced.
Anything you like! Let your imagination go CRAZY!
Delicious Popovers
1/2 c plus 2 T self rising flour
2/3 c skim milk
Egg whites (in a carton type equal to 2 eggs-usually a little more than what the container says)*
1/4 c cheddar-sharp, Colby’s 75% reduced fat
2 T Parmesan (fresh not canned!)
pinch cayenne pepper
1/4 t ground pepper
Preheat oven to 450 degrees. Whisk all ingreds together except cheddar. Divide batter into 4 muffing tins and sprinkle cheddar on top. Bake for 15 minutes, lower temp to 350 degrees 15 minutes longer. I have also made it with the cheese mixed in - works fine that way too.
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Breakfast Popovers
Same ingreds minus cheeses, pepper & cayenne. Add instead pinch of cinnamon and packet of splenda.
*can use eggbeaters but double the instructions for what one large egg equals in other words equal to 4 eggs instead of 2 eggs should be put into the batter.
2/3 c skim milk
Egg whites (in a carton type equal to 2 eggs-usually a little more than what the container says)*
1/4 c cheddar-sharp, Colby’s 75% reduced fat
2 T Parmesan (fresh not canned!)
pinch cayenne pepper
1/4 t ground pepper
Preheat oven to 450 degrees. Whisk all ingreds together except cheddar. Divide batter into 4 muffing tins and sprinkle cheddar on top. Bake for 15 minutes, lower temp to 350 degrees 15 minutes longer. I have also made it with the cheese mixed in - works fine that way too.
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Breakfast Popovers
Same ingreds minus cheeses, pepper & cayenne. Add instead pinch of cinnamon and packet of splenda.
*can use eggbeaters but double the instructions for what one large egg equals in other words equal to 4 eggs instead of 2 eggs should be put into the batter.
Thursday, October 05, 2006
Artichoke & Hearts of Palm Side Dish
8 oz canned artichoke hearts, canned in water
8 oz hearts of palm, drained
2 T fat free or low calorie Italian salad dressing
3 T canned pimento
1/2 medium lemon
Quarter artichokes and slice hearts of palm into 1/2 inch circles and place both in bowl. Sprinkle chopped pimentos on top. In a dish, squeeze the juice from the lemon and mix with 2 tbsp of Italian dressing. Pour over the artichokes and hearts of palm. Marinate at least an hour.
8 oz hearts of palm, drained
2 T fat free or low calorie Italian salad dressing
3 T canned pimento
1/2 medium lemon
Quarter artichokes and slice hearts of palm into 1/2 inch circles and place both in bowl. Sprinkle chopped pimentos on top. In a dish, squeeze the juice from the lemon and mix with 2 tbsp of Italian dressing. Pour over the artichokes and hearts of palm. Marinate at least an hour.
Wednesday, October 04, 2006
Cucumber Salad
1 cucumber
1/3 cup white vinegar
1/3 cup water
2/3 tsp salt
Peel cucumber and slice into circles. (To give the cucumber slices a scalloped edge, score thepeeled cucumber with a fork lengthwise before slicing.)
Mix remaining ingredients and pour mixture over cucumber slices which have been placed in a bowl. Cover and let sit in refrigerator for a day before serving.
Optional - add some sliced onions or sprinkle with splenda or sugar (LIGHTLY) for a touch of sweet to the vinegar.
This recipe will stay fresh for a week at least and it has zero points!
1/3 cup white vinegar
1/3 cup water
2/3 tsp salt
Peel cucumber and slice into circles. (To give the cucumber slices a scalloped edge, score thepeeled cucumber with a fork lengthwise before slicing.)
Mix remaining ingredients and pour mixture over cucumber slices which have been placed in a bowl. Cover and let sit in refrigerator for a day before serving.
Optional - add some sliced onions or sprinkle with splenda or sugar (LIGHTLY) for a touch of sweet to the vinegar.
This recipe will stay fresh for a week at least and it has zero points!
Monday, October 02, 2006
Asparagus Guacamole
Don't get me wrong, I like this and I like asparagus and it is very low fat. But please don't expect it to taste like buttery smooth haas avacado guacamole!
2 cups (approximately 1 pound) chopped lightly steamed asparagus*
1 tablespoons fresh lime or lemon juice
3 tablespoons chopped onion
1 cup tomatoes, chopped and skinned
3/4 teaspoon salt,
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 garlic clove, pressed or minced
1/4 cup Picante sauce or 1/4 cup green chiles
1/3 cup light (of fat free) sour cream
2 tablespoons cilantro, minced
*If you're using frozen asparagus spears, it is not necessary to steam them, just thaw to room temperature. Or you can use 1 15 ounce can of spears, drained.
Combine all the ingredients in a blender and blend until smooth. Transfer to a bowl. Cover tightly and refrigerate several hours or overnight before serving.
2 cups (approximately 1 pound) chopped lightly steamed asparagus*
1 tablespoons fresh lime or lemon juice
3 tablespoons chopped onion
1 cup tomatoes, chopped and skinned
3/4 teaspoon salt,
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 garlic clove, pressed or minced
1/4 cup Picante sauce or 1/4 cup green chiles
1/3 cup light (of fat free) sour cream
2 tablespoons cilantro, minced
*If you're using frozen asparagus spears, it is not necessary to steam them, just thaw to room temperature. Or you can use 1 15 ounce can of spears, drained.
Combine all the ingredients in a blender and blend until smooth. Transfer to a bowl. Cover tightly and refrigerate several hours or overnight before serving.
Sunday, October 01, 2006
Flavored Fat Free Mayo
Roasted Red Pepper Mayonnaise
1/2 c fat-free mayonnaise
1/4 c finely chopped roasted red pepper
1 T chopped fresh parsley
Lemon Mayonnaise
1/2 c fat-free mayonnaise
1-1/2 t fresh lemon juice
1 t freshly grated lemon peel
pinch ground black pepper
Ginger-Sesame Mayonnaise
1/2 c fat-free mayonnaise
2 small green onions, finely chopped
1 T chopped fresh cilantro
1 t minced, peeled fresh ginger
1/4 t Asian sesame oil
Chutney Mayonnaise
1/2 c fat-free mayonnaise
1/4 c mango chutney, finely chopped
1 T chopped fresh cilantro
Basil Mayonnaise
1/2 c fat-free mayonnaise
1/4 c chopped fresh basil
1/8 t ground black pepper
Chipotle Mayonnaise
1/2 c fat-free mayonnaise
1 finely chopped chipotle chile in adobo
1 t adobo sauce
1/4 t ground cumin
Pesto Mayonnaise
1/2 c fat-free mayonnaise
1 T plus 1 teaspoon pesto in a jar
Horseradish Mayonnaise
1/2 c fat-free mayonnaise
1 T bottled white horseradish
1 t fresh lemon juice
Pickled Jalapeno Mayonnaise
1/2 c fat-free mayonnaise
1/4 c chopped fresh cilantro
1 to 2 pickled jalapenos, finely diced
1/2 c fat-free mayonnaise
1/4 c finely chopped roasted red pepper
1 T chopped fresh parsley
Lemon Mayonnaise
1/2 c fat-free mayonnaise
1-1/2 t fresh lemon juice
1 t freshly grated lemon peel
pinch ground black pepper
Ginger-Sesame Mayonnaise
1/2 c fat-free mayonnaise
2 small green onions, finely chopped
1 T chopped fresh cilantro
1 t minced, peeled fresh ginger
1/4 t Asian sesame oil
Chutney Mayonnaise
1/2 c fat-free mayonnaise
1/4 c mango chutney, finely chopped
1 T chopped fresh cilantro
Basil Mayonnaise
1/2 c fat-free mayonnaise
1/4 c chopped fresh basil
1/8 t ground black pepper
Chipotle Mayonnaise
1/2 c fat-free mayonnaise
1 finely chopped chipotle chile in adobo
1 t adobo sauce
1/4 t ground cumin
Pesto Mayonnaise
1/2 c fat-free mayonnaise
1 T plus 1 teaspoon pesto in a jar
Horseradish Mayonnaise
1/2 c fat-free mayonnaise
1 T bottled white horseradish
1 t fresh lemon juice
Pickled Jalapeno Mayonnaise
1/2 c fat-free mayonnaise
1/4 c chopped fresh cilantro
1 to 2 pickled jalapenos, finely diced