All My Eggs

Living Simply and Frugally

Spinach Dip

I made this recipe up after failing to find one that sounded reasonable healthy.  I like to try to make a recipe as healthy as I can, and still has a lot of flavor.  I love how this turned out!

1 10oz. package of frozen chopped spinach – thawed

4 oz. low fat cream cheese – softened

1/2 cup low fat mayonnaise

1 cup nonfat plain yogurt

1 8oz. can of sliced water chestnuts, chopped

small amount of  onion chopped very finely

Squeeze all water out of the spinach and add to a bowl.  Add the chopped water chestnuts and onion.

In a separate bowl mix together the mayonnaise, yogurt and cream cheese until well blended.

Add to the spinach mixture and mix until well blended.

Cover and refrigerate.

This goes well with cracker or vegetables.

I hope that you enjoy!

 

December 31, 2009 Posted by inonebasket | Family, Food | , , , | Comments Off

Broccoli & Cranberry Salad – Low Fat Version

During the Christmas holidays I decided to make a few dishes that I really enjoy, but have never made myself.  Broccoli & Cranberry salad is one of those.  I have purchased it at the deli, and I absolutely love it.  So I started on an online quest to find the perfect Broccoli & Cranberry salad.  I try to eat fairly healthy, and keep sugar (ha, ha this time of year?) and fats to a minimum.  What I found was that most of the salad recipes out there were loaded with tons of fat and calories.  So I made up my own recipe.  Although there is still a fair amount of fat and calories in this, I think that I have cut them down quite a bit without losing any of the great flavor.  I hope that you enjoy it!

3 cups of fresh broccoli florets (cut into small pieces)

1 cup of chopped green cabbage (chop into small pieces, like for coleslaw)

1 cup of dried cranberries, chopped into small pieces (you can leave them unchopped if you like, your choice)

1/2 cup of chopped pecans (you can also use cashews or walnuts if desired)

2 slices of turkey bacon, cut into small pieces and cooked, then drained from grease

3/4 cup lowfat mayonnaise

2 tbsp. of red wine vinegar

Mix together  the broccoli, cabbage, dried cranberries, nuts and bacon in a large bowl.

Mix the mayonnaise and red wine vinegar in a separate bowl with a wire whisk, until well blended.

Pour the mayonnaise mixture over the vegetables and mix together until the vegetables are completely covered in the dressing mixture.

Place in the refrigerator for several hours, preferable overnight.  This give the salad dressing time to soak in and all of the flavors to blend together.

Enjoy!

December 30, 2009 Posted by inonebasket | Family, Food | , , , , | 1 Comment

Frozen Fruit Salad

I have this wonderful dish that I usually make for Thanksgiving, Christmas, Easter or any holiday that I want to have a special dish, that is fairly healthy for you.  This dish can be varied in some of the fruit that you use. I change just depending upon what I have available to me, usually in the freezer.  The recipe calls for frozen fruit, but you could also use fresh fruit, just be careful when folding it into the mixture.  Especially the berries, which could just come out very mashed!

You will need the following ingredients:

1 8 oz. size Cool Whip – or other non-dairy frozen whipped topping, thawed

1 8 oz. pkg cream cheese at room temperature

1 15oz. can of crushed pineapple – drained

3/4 c. granulated sugar

2 med. size bananas – sliced (you can use fresh or frozen)

10 oz. frozen berries – I use raspberries, blueberries, blackberries, strawberries (make sure that you cut them into smaller pieces if they’re whole) and even cherries, cut in half.

With a mixer, blend together the sugar and cream cheese until creamy smooth.

Fold the drained crushed pineapple into the sugar and cheese mixture.

Next fold in the sliced bananas and berries. Next, add the non-dairy whipped topping.

When it is well blended, pour the mixture into a bowl (make sure that you trust it in the freezer). Cover your bowl with some plastic wrap, making sure it is sealed well around the edges.

That’s it!  Take it out of the freezer about 1/2 hour before serving, so that you can get a spoon into it.  Store any leftover in the freezer. This is something that you can make ahead of time because it will store well for a couple of weeks.

Enjoy!

December 6, 2009 Posted by inonebasket | Family, Food, Holidays | , , , | 1 Comment