Petite Tomato and Basil sandwich
4 servings
Active Time: 10 minutes
Total Time: 10 minutes
Ingredients
- 4 slices whole-wheat bread
- 8 teaspoons reduced-fat mayonnaise, divided
- 4 thick slices tomato
- 4 teaspoons sliced fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Preparation
- Cut bread into rounds slightly larger than your tomato & biscuit cutter works well. Spread each slice with 2 teaspoons mayonnaise. Top with tomatoes, basil, salt and pepper.
Nutrition
Per serving: 75 calories; 2 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 2 g protein, 2 g fiber; 345 mg sodium; 118 mg potassium
Healthy Picnic Potato Salad
8 servings, about 1 cup each
Active Time: 40 minutes
Total Time: 1 hour
Ingredients
- 2 pounds small potatoes, preferably heirloom
- 1 cup chopped celery
- 2 ounces smoked ham, sliced into strips
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives, or scallions
- 2 tablespoons chopped fresh mint, or dill
- 3/4 cup nonfat buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon peanut or canola oil
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 2 large hard-boiled eggs, (see Tip), peeled and coarsely chopped
Preparation
- Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
- When the potatoes are cool enough to handle, taste a bit of potato skin—if it’s bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
- Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.
Nutrition
Per serving: 138 calories; 4 g fat ( 1 g sat , 2 g mono ); 58 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 6 g protein; 2 g fiber; 272 mg sodium; 643 mg potassium.
Hungry Girl’s Mint Chocolate Chip Freeze
PER SERVING (entire recipe): 87 calories, 4.75g fat, 36mg sodium, 12g carbs, 0g fiber, 3g sugars, <0.5g protein — POINTS® value 2*
Ingredients:
1 tbsp. Fat Free French Vanilla Coffee-mate powdered creamer, dissolved in an oz. of warm water
1 tbsp. sugar-free chocolate syrup
1 flat tsp. instant coffee granules
1 tsp. mini semi-sweet chocolate chips
1/4 tsp. spearmint (or peppermint) extract
2 no-calorie sweetener packets
5 – 8 ice cubes OR 1 cup crushed ice
2 tbsp. Chocolate Reddi-wip
Directions:
Place all ingredients except for the Reddi-wip in a blender, and then add 6 oz. cold water. Blend on high speed for 30 – 45 seconds. Pour, and top with Reddi-wip. MAKES 1 SERVING
