Tzatziki Sauce...Love this stuff!

Classic Tzatziki 

A traditional Greek dip and gyro condiment, tzatziki also makes a tasty topping for sandwiches and even hamburgers. Serve with pita wedges or crudités.


Yield

14 servings (serving size: 2 tablespoons)

Ingredients

1 cup grated seeded peeled cucumber
1/8 teaspoon salt
1 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced

Preparation

Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes.
Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving.

                                              Tzatziki sauce used as a condiment for my grilled

                                       chicken breast Sandwich.  I probably should have

                                       taken a photo of the sandwich uncovered.  It was

                                       delicious and the "kid" who is  an extremely picky

                                       eater, Loved it too!  

Nutritional Information

Calories:9 (0.0% from fat)Fat:0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein:0.8g
Carbohydrate:1.8g
Fiber:0.1g
Cholesterol:0.0mg
Iron:0.0mg
Sodium:72mg
Calcium:24mg




Getting it right and tight,

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Mashed Cauliflower

Mashed Cauliflower

1 cup mashed steamed cauliflower (steam first, then mash)
2 tablespoon of whatever you use for butter or margarine(optional)
1/4 cup shredded low-fat natural mozzarella cheese (or whatever low-fat cheese you prefer)


preheat oven to 400 degrees, stir together mashed cauliflower,spread,cheese, salt, and pepper into a small baking dish. Bke for about 15mins. or until heated through. Makes 2 servings.

This side dish really fools you! Great way to get your cauliflower in your diet!

Want to make it super quick?
Try the steam fresh veggies ( I absolutely love the garlic seasoned cauliflower)  Just pop it in the Microwave for 5 or 6 minutes. This cuts the time in half. Try it with Sharp cheddar cheese for a different spin. YUM!!

Getting it right and tight,

 

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Turkey and Spinach Souffle

Turkey and Spinach Souffle

1 cup skim milk

3 tablespoons flour

1 small onion

2 whole cloves

1 bay leaf

1/4 teaspoon ground sage

1/4 teaspoon papika

1/4 teaspoon hot pepper sauce (or chile oil, etc)

1/4 teaspoon salt

1/8 teaspoon nutmeg

2 large eggs (separated), plus 3 additional large egg whites

3/4 cup finely chopped cooked turkey (ground turkey works well also)

1/2 cup finely chopped spinach (no need to cook it first, I just put the fresh spinach in a food processor and add it right in)

Preheat the oven to 400 degrees.

In a medium sauce pan over low heat, whisk the milk into the flour until well combined. Stick the whole cloves into the onion (no need to chop the onion, just cut off the ends and peel the skin off first). Add the onion and the bay leaf to the pan. Cook, stirring constantly, until the mixture is very thick (about 5 minutes). Remove the pan from the heat and discard the onion, cloves, and bay leaf. Still off of the heat, stir in the sage, paprika, red pepper sauce, salt, and nutmeg; set pan aside.

In a large bowl whisk the egg yolks until blended and uniform. Stir a small amount (about a heaping tablespoon) of the hot flour/milk mixture into the egg yolks, then pour the egg mixture into the saucepan along with the milk and flour. Stir in the turkey and spinach.

Using a handheld electric mixer, beat the egg whites until stiff, then gently fold them into the turkey-spinach mixture (make sure to FOLD them in, and don’t overmix or the souffle will “fall”).

Lightly spray a 1 1/2 quart dish with nonstick cooking spray; Pour the mixture into the dish and bake, uncovered, for 25 minutes (or until puffy and golden). Serve immediately.

.

Makes 4 servings. Per serving: 138 calories, 5 g total fat, 1 g saturated fat, 0 g trans fat, 9 g carbohydrates, 2 g fiber, 0 g added sugar, 17 g protein, 279 mg sodium, 118 mg cholesterol.


Getting it right,

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