Katey's Tomato Viniagrette

Tomato vinegarette... for one... or to share.. super super easy

really low cal & delish, eat the whole thing if you want ...no guilt

dice up 1-2 nice dark red tomato or a container of cherry/grape tomatos

crush em up a bit so you have a bowl full of juicy goodness

add a few tsp- as much as you like.. of the vinegar of your choosing... I like lots in mine & usually use like a 1/4 cup w 2 tomatos... and i like lots of different kinds of vinegar so I swap it around a lot... flavored rice vinegar rocks & lots of variations never boring

add some cracked pepper & whatever other spices you enjoy in this... very customizable...

throw it over a bowl of leafy greens, toss in some shredded carrot, fruit if that's your thing... whatever u like in a salad... this tomato vinegarette is too good.

SPINACH AND ONION SAUTE

SPINACH AND ONION SAUTE

Yield: 4 servings
Source: The Complete Diabetes Prevention Plan


INGREDIENTS

- 2 tablespoons reduced-fat margarine or light butter
- 1 medium yellow onion, very thinly sliced
- 1/4 teaspoon dried thyme
- 10 ounce package prewashed baby spinach (about 10 cups)

DIRECTIONS

Place the margarine or butter in a large, deep, nonstick
skillet. Add the onion and thyme and place over medium heat.
Cover and cook for several minutes, until the onions are soft.

Add the spinach, and toss gently over medium-high heat for
a couple of minutes, just until the spinach is wilted. Serve hot.

Nutritional Information Per Serving (2/3 cup per serving):
Calories: 48, Carbohydrate: 5 g, Cholesterol: 0 mg,
Fat: 2.8 g, Fat: 0.8 g, Fiber: 2.3 g,
Protein: 2.3 g, Sodium: 106 mg, Calcium: 75 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

Passover Menu

I don't have the recipes for these dishes but the menu sounds delicious so I will be looking for some recipes:

3 glasses of wine
1 bowl of rich Matzoh ball soup with 1 matzoh ball
1 piece of Quiche
4 caramelized carrots
1 large scoop of sweet potato and date casserole
4 (or 6?) pieces of butter-soft, slow roasted beef brisket
Desert:
4 slices of pineapple drizzled in brandy
1 piece of raspberry torte with a dollop of whipped cream
1 5-inch wide macaroon cookie dipped in dark chocolate

So, with all of that, I'm guessing around 500-600 calories, right? That's my best guess.

Oh, and let's not forget that her mom sent me home with: more soup with more matzoh balls, 1 large scoop of casserole, 8 more carrots, another big piece of quiche, 4 more pieces of brisket, more pineapple, more torte, and of course, 3 more macaroons. I think the bag weighed about 5 pounds. That can't be more that another 700 calories... I'm sure that's pretty close.

Orange Fiber Muffins

Yoplait - Light - Orange Creme Yogurt, 3 containers
1 egg - slightly beaten
Vegetable Oil 1/4 cup
All Purpose Flour, 1.25 cups
Dark Brown Sugar 1/2 cup
Fiber One - Original Bran Cereal - 1 cup
Salt 1/2 tsp
Baking Soda 1.25 tsp

Directions:
Preheat oven to 400 degrees F.
Crush cereal.
Mix all wet ingredients in a bowl.
Add all dry ingredients to wet ingredients and mix well.
Separate mix into 12 space muffin tin.
Bake for 17 minutes.

Per Muffin:
Calories 157
Fat 5
Protein 3
Fiber 3
Chol 16
Sodium 144

Wendy Townley's Three CheeseMac & Cheese

Since I began taking cooking seriously last year, I have continuously hunted for the perfect recipe for macaroni and cheese. As a kid I transitioned from the Kraft boxed variety to frozen Stouffer’s dinners. Each style of macaroni and cheese was tastier than the last, and left me wanting more. When I discovered hearty and creamy macaroni and cheese side dishes and entrees on restaurant menus, I was left speechless. Who knew so many fantastic extras and embellishments could make one of my favorite comfort foods even more perfect (and worth every penny).

On a recent Friday night, I stumbled upon a delicious, easy, and affordable macaroni and cheese recipe that is a little bit comfort, a little bit gourmet. Feel free to switch up the cheese flavors with those in your fridge (or those on sale). On my next attempt, I plan to swap out the havarti for a little smoked gouda.

Three Cheese Macaroni and Cheese

8 ounce package small pasta shells (or your favorite pasta shape)
Salt and black pepper to taste
A pinch of garlic salt
3 tablespoons of butter
2 cans condensed cream of cheddar cheese soup
1/3 cup shredded havarti cheese
1/4 cup grated parmesan cheese
1 cup shredded white cheddar cheese
1/2 cup shredded white cheddar cheese (for topping)

Boil the pasta in slightly salted water and drain. Return the pasta to a mixing bowl or casserole dish. Season with salt, pepper, and garlic salt. Add the butter until melted. Add the cheddar cheese soup, using anywhere between 1 and 1/2 cans, or two whole cans. Add the havarti cheese, parmesan cheese, and white cheddar cheese. Mix well.

Bake for 20 minutes in a 350-degree oven. Top the dish with the 1/2 cup shredded white cheddar cheese, and bake for an addition 5 to 7 minutes. Allow dish to cool slightly, and serve to a hungry crowd. Or just yourself; no one will judge you. Promise.

Puffy Apple Pancakes

These are so good!

1 T butter (I use extra virgin olive oil - you won't taste it)
1/2 cup sugar + 2T (I use an equivalent amt of agave)
3 med granny smith apples, peeled and cut into 8 slices
3 lg eggs (I use 1 egg and an equivalent amount of egg white)
3/4 cups skim milk (I use almond milk)
3/4 cup all purpose flour (I use gluten free flour)
1/8 t salt

Preheat oven to 425 degrees. In large skillet, heat butter, 1/2 c sugar, and 1/4 c water to boil. Add apple wedges and cook about 15 minutes. I add about 1 teaspoon of cinnamon to apples. Blend eggs, milk, flour, salt, and 2T sugar in separate bowl. When apples are golden, transfer to pie dish. Pour flour mixture over apples. Bake for 15 minutes. No butter or syrup necessary. Tastes like apple pie!

serves 8
I use 1% milk so it comes out to about 134 calories per slice.

Teriyaki Baked Salmon

Teriyaki Baked Salmon:

1/4 cup Teriyaki sauce
3/4 cup of Paula Deen's Peach Dressing
1 teaspoon garlic, minced
2 teaspoons onion, minced
4 packs of Stevia
1 teaspoon ginger
2 tablespoons ketchup
2 teaspoons lemon juice
1 pound salmon filet


Marinate salmon fillets for a minimum on one hour. Leave marinade in baking dish and cover with aluminum foil. Bake at 375 degrees fahrenheit for 15 minutes or until it flakes apart with a fork.