Asian Honey Sesame Dressing
(Adapted from Todd Wilbur’s Applebee’s Oriental Chicken Salad Recipe)
3 Tablespoons Honey
1 1/2 Tablespoons rice wine vinegar
1/4 cup plain lowfat yogurt
1 teaspoon dijon mustard
1/8 teaspoon sesame oil
Wisk together and store in the refrigerator in an airtight container.
Makes 4- 2 Tablespoon servings. 1 serving= 60 calories; .4 grams of fat; 41 mg sodium; 14 carbs and less than 1 g of protein
Southwest Ranch Dressing
1/2 cup plain lowfat yogurt
1/2 cup light mayonnaise (or more yogurt)
1/4 cup finely minced fresh cilantro
2 Tablespoons lime juice
1 packet Truvia or Pure via (stevia based sweetener)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
Mix in a shaker cup or blender. For the best flavor chill for 2 hours before serving. Keeps up to 2 weeks if cilantro is very fresh.
Makes approximately 10, 2 Tablespoon servings.
1 serving = 48 calories; 4 g fat; 2.2 grams of carbs; .7 grams of protein
Creamy House Dressing
1/2 cup light mayonnaise
1/3 cup plain lowfat yogurt
1-2 Tablespoons skim milk (to thin to desired texture)
1 teaspoon dried parsely
1 teaspoon onion powder
1 1/2 teaspoons seasoning salt
Mix well and chill for an hour before serving.
Makes approximately 8–2 Tablespoon servings
1 serving=57.8 calories; 5 g fat; 2.2 grams of carbs and .8 grams of protein
Note: Most of these recipes are yogurt based and my favorite brand is the plain lowfat yogurt from Mountain High available at Costco. Or you can use your own strained homemade yogurt too!
Wow these are great will be trying these for sure! Thank you for all the post this week they are so helpful!
Joy
These look great. Thanks for sharing!
hi, I just saw your piece on the 700 Club this morning, and have been enjoying browsing your awesome website! I wanted to give you a great make ahead breakfast recipe. I am typing it here under salad dressing because I couldn’t find a spot to do it under make ahead breakfast recipes, I hope its okay.
EGG MUFFIN CUPS
6 eggs beaten (can use 2 whole eggs and the rest egg whites just add a bit of water)
1 tablespoon mayo or miracle whip (optional: makes eggs nice and fluffy)
2 tablespoons water
1/2 cup grated cheese (cheddar, monteray jack, what ever you have)
Then add any additions such as: crumbled cooked bacon, crumbles cooked sausage, sauteed chopped vegetables (spinach, diced green peppers, brocolli, mushrooms, tomatoes- the sky is the limit!)
spray or grease muffin tin, fill cups about 1/3 full. Bake at 350 for 12-15 minutes until a knife in center pulls out clean. Let cool and freeze in zip loc baggies. I pull out 2 each morning and microwave for 25-45 seconds. Its a great and filling hi-protein low carb breakfast to eat in the car on the way to work! enjoy!