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Broccoli-Bacon Salad

From EatingWell.com

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.

6 servings, 1 scant cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

* 1 clove garlic, minced
   
* 1/4 cup low-fat mayonnaise
* 1/4 cup reduced-fat sour cream
* 2 teaspoons cider vinegar
* 1 teaspoon sugar
* 4 cups finely chopped broccoli crowns , (see Tip)
* 1 8-ounce can sliced water chestnuts, rinsed and chopped
* 3 slices cooked bacon, crumbled
* 3 tablespoons dried cranberries
* Freshly ground pepper , to taste

Preparation

   1. Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.

Nutrition

Per serving : 89 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 8 mg Cholesterol; 12 g Carbohydrates; 4 g Protein; 3 g Fiber; 200 mg Sodium; 193 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat

Tips & Notes

* Make Ahead Tip: Cover and refrigerate for up to 1 day.

* Tip: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Check out my recipe thread for some good appetizer ideas!!
 
http://www.muscledog.com/forum/RECIPES_WOMEN/226/SUPERBOWL_RECIPES.html#

Avocado recipes
http://www.muscledog.com/forum/RECIPES_WOMEN/249/AVACADO_RECIPES.html#

Blueberry Frozen Yogurt Pie (Deliciousliving.com)

Serves 10 / Perfect for your Fourth of July party. Top with fresh blueberries, raspberries, sliced peaches, or a dollop of whipped cream, if desired.

CRUST

½ cup rolled oats (not instant)

1 cup chopped dates (about 10 large dates)

½ cup almond meal

1 tablespoon agave nectar

1 egg white, slightly beaten

FILLING

2¼ cups fresh blueberries (about 11 ounces)

2 6-ounce containers low-fat vanilla yogurt

¼ cup reduced-fat (2 percent) milk

3 tablespoons agave nectar

To prepare crust: Preheat oven to 400°. Lightly coat a 9-inch pie dish with cooking spray. Pulse oats in a food processor until grainy. Add dates and almond meal; pulse 15-20 times. Transfer to a mixing bowl. Stir in agave and egg white with a fork until incorporated. Using wet fingers, press mixture into pie dish. Bake 15 minutes. Remove from oven to cool.

To make filling: Purée berries in a food processor. Add yogurt, milk, and agave; mix until smooth. Pour mixture into ice-cream maker and freeze until mixture reaches a soft consistency, about 20 minutes.

Top cooled crust with yogurt mixture. Cover and freeze until firm, about 2 hours or overnight.

PER SERVING: 171 cal, 16% fat cal, 3g fat, 1g sat fat, 1mg chol, 4g protein, 34g carb, 3g fiber, 29mg sodium

dana oh  boy!!! this could be a new breafast for me.. forget dessert!! love it

7 healthy kabob combos
Karin Lazarus, Delicious Living
 
1. Eggplant, red bell peppers, cherry tomatoes, chicken breast. Marinate in Lemon-Yogurt Marinade for 1 hour. Grill 4–6 minutes per side. Serve with Cucumber, Kumquat, and Jicama Salsa.
 
PER SERVING (2 skewers; 4 pieces each ingredient): 145 cal, 2g fat (1g mono, 1g poly, 0g sat), 49mg chol, 23g protein, 9g carb, 3g fiber, 213mg sodium
 
 
2. Sweet potatoes, chicken thighs, pineapple. Marinate in Lemon-Yogurt Marinade for 1 hour. Grill 4–6 minutes per side. Serve with Tomato Relish.
 
PER SERVING (2 skewers; 4 pieces each ingredient):    215 cal, 4g fat (2g mono, 1g poly, 1g sat), 71mg chol, 20g protein, 25g carb, 3g fiber, 263mg sodium
 
 
3. Scallops, yellow bell peppers, watermelon. Marinate in Citrus-Sesame Marinade for 30 minutes. Thread scallops on separate skewers to avoid overcooking; grill scallops 2 minutes per side and bell pepper–watermelon skewers for 3–4 minutes per side. Serve with Cucumber, Kumquat, and Jicama Salsa.  
 
PER SERVING (2 skewers; 4 pieces each ingredient):    106 cal, 2g fat (1g mono, 1g poly, 0g sat), 14mg chol, 8g protein, 14g carb, 1g fiber, 70mg sodium
 
 
4. Shrimp, plantains. Marinate in Citrus-Sesame Marinade for 15 minutes (peeled shrimp). Grill for 3 minutes per side. Serve with Tomato Relish. [STAFF FAVE]
 
PER SERVING (2 skewers; 6 pieces each ingredient):   244 cal, 3g fat (1g mono, 1g poly, 1g sat), 55mg chol, 9g protein, 50g carb, 4g fiber, 60mg sodium
 
 
5. Cherry or grape tomatoes, summer squash, chicken breast, cantaloupe. Marinate in Citrus-Sesame Marinade for 1 hour. Grill 4 minutes per side. Serve with Cucumber, Kumquat, and Jicama Salsa.
 
PER SERVING (2 skewers; 4 pieces each ingredient): 177 cal, 3g fat (1g mono, 1g poly, 1g sat), 49mg chol, 23g protein, 16g carb, 3g fiber, 75mg sodium
 
 
6. Extra-firm tofu, zucchini, peaches. Marinate in Citrus-Sesame Marinade for 30 minutes. Grill 3–5 minutes per side. Serve with Tomato Relish. [PHOTO] [STAFF FAVE, VEGAN]
 
PER SERVING (2 skewers; 6 pieces each ingredient): 210 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 15g protein, 21g carb, 5g fiber, 20mg sodium
 
 
7. Tempeh, grape tomatoes, cantaloupe. Marinate in Citrus-Sesame Marinade for 30 minutes. Grill 4–6 minutes per side. Serve with Cucumber, Kumquat, and Jicama Salsa. [VEGAN]
 
PER SERVING (2 skewers; 6 pieces each ingredient):    294 cal, 14g fat (4g mono, 5g poly, 3g sat), 0mg chol, 23g protein, 25g carb, 2g fiber, 33mg sodium