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August 27, 2007
Delicious Recipes
Below are the recipes for the Waldorf Chicken Salad and BLT Salad.
In the photo gallery, I showed a picture of Reduced Fat Sour Cream, but now we are only using the Fat Free Sour Cream. It tastes the same. Honestly, it does.
Waldorf Chicken SaladSalad:
1 Large Red Delicious Apple - cubed (about 1/2 pound)
1 Cup Seedless Red Grapes - halved
1/2 Cup Celery - diced (2-3 stalks)
2 Tablespoons Roasted Walnuts - chopped
1 Pound Boneless/Skinless Chicken BreastDressing:
1/4 Cup Light Mayonnaise
3 Tablespoons Fat-free Sour Cream
1 Tablespoon Lemon Juice
1/4 Teaspoon Salt
1/4 Heaping Teaspoon PepperDirections:
1. In large pot, cover chicken with water and bring to boil. Boil for 30-40 minutes or until chicken is done with no pink inside.
2. Roughly cube cooked chicken and place in a large mixing bowl.
3. Add remaining salad ingredients to chicken and mix thoroughly.
4. Combine Dressing ingredients in a bowl and mix well with spoon or whisk.
5. Pour dressing into salad mixture and mix until salad is evenly coated.Serving: 2 cups are around 400 Calories or less.
BLT PASTA SALADIngredients:
3 2/3 cups cooked large elbow macaroni (about 8 ounces uncooked), cooked without fat
4 cups peeled seeded, coarsely chopped tomato (about 2 1/2 pounds)
4 hickory-smoked bacon slices, cooked and crumbled (we use 40% less fat bacon)
3 cups prepackaged very thinly sliced iceberg lettuce – for instance, Fresh Express "Shreds"
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 tablespoon Stone Ground Mustard (this is thick, liquid mustard, not a seasoning)
1 teaspoon sugar
2 teaspoons cider vinegar
1 teaspoon salt
1 teaspoon pepperDirections:
1. Combine first 4 ingredients in a large bowl; toss gently.
2. In a different bowl, stir the mayonnaise plus the next six ingredients; stir well. Add dressing to salad; toss gently. Measure two cups into about 5 containers (see photo). This way they are ready for you to eat and you won't overeat because it is already measured out. Store refrigerated.Calories: About 300 for 2 cups.
This is how you seed and peel a tomato. I got this information from a Weight Watchers Annual Recipes for Success 2000 cookbook:
1. Cut a shallow "X" at the oppo¬site end from the stem on each tomato, using a small sharp paring knife.
2. Add tomatoes at once to a large pan of boiling water; begin timing immediately for 30 seconds or until the skin begins to split at "X."
3. Remove tomatoes from water, using a slotted spoon; transfer to a bowl of ice water (or run under cold water) immediately to halt the cooking process. Drain tomatoes when cool to the touch.
4. Using your fingers or a paring knife, peel the skin in strips, much like peeling a banana. The skin should peel easily, but should not remove much flesh with it.
5. Using a sharp chef's knife, cut each tomato in half crosswise.
6. Using your finger or the handle end of a small spoon, scoop out the seeds.
We found some similar recipes in the Weight Watchers cookbook mentioned above, but we modified ours, so each recipe probably has even fewer calories than we think!
Posted by tami at August 27, 2007 1:56 PM
Comments
Mmm! Looks yummy!
Posted by: Tammy at August 28, 2007 9:33 AM
Wow, I love Waldorf Salad. I've never thought about putting chicken in it. This sounds delicious! Congratulations to you both not just on the weight loss, but the healthy way you've approached it. Good for you!
Posted by: gw at August 28, 2007 6:59 PM