Here's where we can put side dishes and salads.

I made this for lunch earlier this week. It was great! If you like things less tangy, just replace some of the vinegar with water.

* Exported from MasterCook *

Oil-Free Three-Bean Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup white vinegar
3 tablespoons fat-free chicken broth
2 tablespoons white grape juice
2 tablespoons Splenda
1 teaspoon celery seeds
1 clove garlic -- minced
SALAD
8 ounces canned cut wax beans -- drained
8 ounces canned cut green beans -- drained
8 ounces canned red kidney beans -- drained
1/2 cup finely chopped onions
1/2 cup chopped green bell peppers

Dressing: In a small bowl, stir together the vinegar, broth, juice, sugar, celery seeds and garlic.

Salad: In a large bowl, combine the wax beans, green beans, kidney beans, onions and peppers.

Add the dressing.

Gently stir till combined.

Cover and chill in the refrigerator for 4-24 hours to blend the flavors, stirring often.

Description:
"This salad improves with age, has a tangy-sweet dressing"

I responded to a request for this recipe in the Thanksgiving Meal forum but decided to put it here as well.

Here's a fresh cranberry sauce recipe. I didn't add any orange or anything else. I'm kind of a result of the 70's....I like whole cranberry sauce from the can. We never had any relish in my house so I never developed a taste for it!

Cranberry Sauce

2 cups (8 ounces) fresh or frozen cranberries
2/3 cup water
2/3 cup Splenda (This was an Equal recipe but we used Splenda)

Combine cranberries and water in medium saucepan. Bring just to boiling; reduce heat. Boil gently, uncovered, over medium heat 8-10 minutes, stirring occasionally, until skins pop. Remove from heat.

Mash sauce slightly. Stir in Splenda. Cover and chill. Makes 6 servings.

85% calorie and carbohydrate reduction from traditional recipe!

I would consider reducing the water and putting the Splenda in during the cooking. I think the Splenda would hold up during boiling. You could just reduce the water a bit. The only other option would be to add maybe 2 teaspoons of cornstarch with some water. If you don't mind them a trifle soupy then don't change the recipe at all. I'm just so darned happy to be able to have cranberry sauce, I can deal with soupy!

I moved this from the general board - looks great!

silverain....egg muffins,

quarter cup each of red pepper, green pepper, onion chopped and sauted in skillet until tender, let cool a bit, add 5 eggs, half cup ff cheese shredded, ( you can also add 2 pieces of turkey bacon cooked and crumbled but i did not have any so i just made veggie ones) so you mix all this together pour equally into a muffin pan (will make 6) bake at 350 for 20 minutes. wrap in saran wrap and put in fridge ... for breakfast i microwaved 2 for about 40-50 seconds...yummy and quick but not a typical 'muffin'

aghiowa,

glad you like the egg 'muffin' recipe! it is great. I am going to make it with canadian bacon next for a different flavour! yummy.

The great thing about this is that you can pop it in the microwave and away you go

I think I've seen a similar recipe posted, but I can't remember so I decided to put one here. Its from Top Secret Recipes - version of KFC Potato Salad.
I'm not sure if it tastes like KFC, well at least not the version here but still, its really good!!! (I changed some ingredients to make it core and I took out the onions, and added more carrot and celery)

KFC Potato Salad

2 pounds russet potatoes (I used red potatoes and it was fine)
1 cup FF mayo
4 teaspoons relish
4 teaspoons splenda/sweetener (about 2 packets)
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

1. Lightly peel potatoes (you can leave some of the skin on) and chop into roughly 1/2 inch think bite size pieces. Boil in 6 cups water for 7-10 min.
Drain and rinse potatoes with cold water.
2. In medium bowl mix all other ingredients and whisk until smooth.
3. Pour drained potatoes into a large bowl. Pour dressing over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours.

Thought this dressing looked interesting. The only non-core thing is the honey, maybe you could substitute with Splenda??

* Exported from MasterCook *

Dijon and Tarragon Dressing

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup fat-free plain yogurt
1/2 cup fat-free chicken broth
2 tablespoons Dijon mustard
2 tablespoons honey
2 teaspoons dried tarragon
2 cloves garlic -- minced
1/2 teaspoon salt

In a med bowl, use a wire whisk to stir together the yogurt, broth, mustard, honey, tarragon, garlic and salt.

Refrigerate to store.

Stir before serving.

Description:
"this creamy dressing is virtually fat free"
Yield:
"1 1/2 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 22 Calories; trace Fat (5.6% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

This is really yummy. Even my 5-year old liked it! Satisfies that chinese food craving, and is still Core!

Shrimp Stir-Fried Rice


Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup egg
2 teaspoons oil
3 medium scallion -- chopped
1 cup frozen peas and carrots -- thawed
4 ounces frozen salad shrimp -- thawed
2 cups cooked brown rice
4 tablespoons soy sauce

Coat a large skillet with cooking spray and heat till an added drop of water sizzles.

Scramble egg in skillet. Remove when cooked and set aside.

Add oil, scallins, peas and carrots and shrimp to the skillet.

Stir-fry for 5 min.

Add cooked rice, eggs and soy sauce.

Stir-fry for about 3 min.

Yield:
"1 1/2 cup per person"


Per Serving (excluding unknown items): 251 Calories; 9g Fat (33.3% calories from fat); 12g Protein; 30g Carbohydrate; 3g Dietary Fiber; 258mg Cholesterol; 1136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

I found this on Barbo's site. It's the best way I've have couscous so far.

Mediterranean Couscous

Yield: 1 Servings

1 c Chicken broth

1 ts Dried basil

1 cl Garlic

3/4 c Couscous; uncooked
1 1/2 tb Balsamic vinegar
1 1/2 ts Olive oil

1/4 ts Pepper

1/8 ts Salt

3/4 c Seeded, chopped, unpeeled

.tomato

Bring chicken broth, basil and garlic to a boil.
Stir in couscous. Remove from heat; cover and let
stand 5 minutes.

Combine vinegar, oil, pepper and salt well.

Fluff couscous with fork, combine with dressing
and tomato.

Angela

Here's one of the cornbread receipes. This one is drier like traditional cornbread. I used 1/2 cup of Splenda. This went real good with Core chili. My fussy Hubby liked it with a little Smart Balance on it.

CORE CORNBREAD

1 1/2 c. yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tps. salt
1/3 c. Splenda {up to 1/2 cup if you like it sweet}
1c. fat free yogurt
1/2 c fat free sour cream
1 tbs. oil
2 eggs

Mix dry ingredients in a medium bowl. Mix liquid ingredients in a small bowl. Gently fold the wet into the dry. Pour into a 9" deep dish pie plate or a 9" square pan that has been sprayed with Pam.

Bake at 375 degrees for 25-30 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean.

Cut into 8 wedges.
Flex Points: 8 servings @ 2P each

*HINT: an idea for something different would be to omit one egg & stir in a small can of chopped green chiles.

Here's the other which takes a little more time but is VERY yummy and uses your healthy oils.

Core Sweet Corn Cakes

1 1/2 cups corn meal
1 cup plain FF yogurt
1 teaspoon baking powder
1/2 cup water
1 egg
1/3 cup frozen corn, thawed
1/2 cup Splenda
1/4 teaspoon salt
2 Tablespoons good oil (this would be your good oil for the day if you made 6 cakes and ate 2 cakes)

Mix yogurt, water and egg together in bowl; add in cornmeal, Splenda, salt and baking powder and stir together until batter is moist.

Let batter stand for 15-20 minutes. Quickly fold in corn. Heat frying pan over medium heat and warm canola/olive oil. Add batter in spoonfuls. Cakes should be about 2-3 inches around. Let first side cook until tops look dry around the edges; turn and cook the other side. Makes 6-8 cakes.

Next time, I think I will add a bit more corn.

Enjoy! Hubby liked these too.

SUSHI RICE SALAD

1 1/2 cups short-grain brown rice
1 3/4 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tablespoon Splenda
1 teaspoon salt

1 medium carrot
1 1/4 teaspoons wasabi paste
1 1/2 tablespoons vegetable oil
1 c cucumber, peeled, cored, and chopped
3 scallions, thinly sliced diagonally
3 tbsp sliced pickled ginger, coarsely chopped
1 tablespoon sesame seeds, toasted (optional)
1 firm-ripe avocado

Flat lettuce or napa cabbage leaves
1 piece toasted nori cut into very thin strips with scissors

Prepare sushi rice according to package directions. While rice is resting, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes. Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.

Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange lettuce leaves on 4 plates. Top with avocado and rice mixture and sprinkle with nori strips. Makes 4 servings

This salad is really good! It's very flavorful and filling. Yum!

* Exported from MasterCook *

Spinach Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 hard cooked egg -- sliced
1 bag baby spinach
1 1/4 cups cherry tomatoes -- halved
1/4 cup fresh pea pods -- chopped bite sized
sliced radishes -- optional
DRESSING:
2 teaspoons olive oil
4 slices canadian bacon -- chopped
1/4 cup chopped onion
1 tablespoon Splenda
1/3 cup salad vinegar

Wash and chop spinach, tomatoes, and pea pods.

Toss in large bowl.

In the 2 t. oil, fry chopped Canadian bacon till almost golden brown, over medium heat.

Add chopped onions and cook till tender.

Dissolve Splenda in the vinegar and stir into the bacon/onion mix in warm pan.

Pour over greens and veggies and tossl.

Top with sliced egg.

8-layer Mexican Salad

In a large bowl layer the following:

1 can FF refried beans
shredded lettuce
ff sour cream
shredded ff cheese
chopped tomatoes
guacamole
sliced ripe olives
pico de gallo

This makes a great dip at parties.

Garlicky Sour Cream Topping

3 medium cloves garlic
1 cup non-fat sour cream
2 tbsp. reduced fat mayonnaise{fat free for CORE}
1 tbsp. minced fresh parsley

Place the garlic in a food processor bowl, pulse to mince.
Add the sour cream, mayo & parsley.
Process for one minute or until smooth.

Yield: 1 cup

Per 1/4 cup serving: 91 calories, 2.5 grams total fat, 0.1 grams fiber, 2 Pts.

Serve over baked or boiled potatoes, steamed vegetables or fish.

Vickie