Greek Salad Dressing/Vinaigrette

1/4 c. olive oil
1/4 c. basalmic vinegar
1/4 c. apple cider vinegar
2 Tbsp lemon juice
1 Tbsp garlic, minced (Image)
1 Tbsp lemon zest
1 Tbso McCormick Greek Seasoning blend
1 tsp garlic powder

Mix all ingredients well, with a whisk or shaker. Allow to sit for at least 2 hours before serving. I recommend recycling an old salad dressing bottle/jar or other tightly sealed container for storage.  Shake/Stir well before serving.

Makes 10 servings

Per serving (2 Tbsp)
Calories – 53
Carbohydrates – 1.5
Sugars – 1g
Fiber – 0g
Fat – 5.5g
Saturated Fat – 1g
Cholesterol – 0mg
Protein – 0g
Sodium – 64mg

Bisquick Pancakes with a healthy-ish twist

I started with Bisquick’s traditional pancake recipe and took off from there.

Pancakes with fresh strawberries and whipped cream

2 cups Bisquick – Original Pancake & Baking Mix
1/4 c. Whole Wheat Graham Flour
1-1/2 c. Nonfat (skim) Milk
1 Tbsp Vanilla Powder
2 Tbsp Flax Seed, ground
6 Tbsp water

Start by mixing the flax and water in a small bowl. Set aside.

In a medium mixing bowl stir together Bisquick, graham flour, and vanilla powder. Add milk and stir briskly (or use a whisk or mixer) until mixture is mostly smooth (approximately 2 minutes). Add flax/water, mixing completely.

Spray preheated skillet lightly with spray oil. Pour by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden.

Serves 5

Per 3 pancake serving
Calories -264
Carbohydrates – 42g
Sugars – 1g
Fiber – 3g
Fat – 7g
Saturated Fat – 1g
Cholesterol – 1mg
Protein – 8g
Sodium – 531mg

Traditional Bisquick Pancakes HDMB Bisquick Pancakes
One 1/4 c. pancake (recipe makes 12) One 1/4 c. pancake (recipe makes 15)
Calories 90
Carbohydrate 12 g
Sugars – 1g
Fiber 0g
Fat 3 g
Saturated Fat 1 g
Cholesterol 30 mg
Protein 3 g
Sodium 280 mg
Calories – 88
Carbohydrates – 14g
Sugars – 0g
Fiber – 1g
Fat – 2g
Saturated Fat – 0g
Cholesterol – 0mg
Protein – 3g
Sodium – 177mg

Refried Beans

1 c. pinto beans, dry
1 c. mayocoba beans, dry
2 Tbsp garlic, minced (Image)
2 Tbsp olive oil
1/2 tsp garlic salt

Add beans and sufficient water to cover them well (at least 3″ over top of beans) to a large saucepan. Bring to a boil for 2 minutes. Remove from heat, cover, and let stand for at least 1 hour. Drain.

Replace water, return bean pan to stove. Bring to a boil. Reduce heat to med-low and simmer for at least 1 hour. Drain.

Mash beans using a mixer or food processor (my preference). Return beans to saucepan. Add garlic, olive oil, salt, and 1 cup water. Mix well. Simmer over low heat for 10 minutes.

Optional: Return refried beans to mixer or food processor, mashing to desired consistency.

Serves 8

Per 1/2 c. serving (approx. 122.5g)
Calories – 159
Carbohydrates – 25g
Sugars – 1g
Fiber – 6g
Fat – 4g
Saturated Fat – 1g
Cholesterol – 0mg
Protein – 9g
Sodium – 129mg

"Spanish" Rice

2 c. brown rice, cooked
1 med. tomato, diced
1/2 Tbsp Brummel & Brown
1 tsp garlic powder

Melt Brummel & Brown in a high sided skillet. Add garlic powder, stir. Add cooked rice and tomato. Cover and cook over medium heat for 10-12 minutes, stirring occasionally to prevent burning.

Serve. Excellent with any Spanish or Mexican main dish, added to burritos or enchiladas, etc.

Serves 4
Per 2/3 c. serving (approx. 140g)
Calories – 121
Carbohydrates – 25g
Sugars – 1g
Fiber – 2g
Fat – 2g
Saturated Fat – 1g
Cholesterol – 0mg
Protein – 3g
Sodium – 14mg

Garam Masala Hummus

Garam Masala Hummus with sandwich thin

3 cups garbanzo beans, cooked and drained
1 med. lemon, juice (approx. 1/4 c.)
3 Tbsp. garlic, minced (Image)
1 Tbsp. flax seed, ground
1 tsp. garam masala

Cook and drain garbanzo beans according to bag (or Google directions). Place beans and lemon juice in food processor and mix on high speed until appearance is mostly smooth and all levels spin at about the same speed.  Add garlic, flax, and garam masala. Continue to blend on high speed until appearance is smooth and everything is well mixed. Serve with naan, pita, veggies, or sandwich thins.

30 servings (2 Tbsp)

Calories: 30
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Fat: 0.5g  
Saturated Fat: 0g
Cholesterol: 0mg
Protein: 2g
Sodium: 1g

7-1/2 servings (1/2 cup) – Heart Healthy serving

Calories: 121
Carbohydrates: 20g
Fiber: 5g
Sugar: 3g
Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Protein: 6g
Sodium: 5g

Feta & Pine Nut Mashed Potatoes

3 medium potatoes, flesh and skin, cubed
1/3 c. plain, non-fat yogurt
2 Tbsp. Brummel & Brown yogurt/butter blend
2 tsp, minced garlic (Image)
1/4 c. pine nuts
1/2 c. feta cheese, crumbled

Boil potatoes and pine nuts until potatoes are tender. Drain. Add all additional ingredients and mash.

Makes 4 Servings

Per serving:
Calories – 277
Carbohydrates – 32g
Sugars – 3g
Fiber – 4g
Fat – 13g
Saturated Fat – 3g
Cholesterol – 13mg
Protein – 9g
Sodium – 265mg

Summer Citrus marinade/sauce (for fish)

Swai with Summer Citrus Sauce, Feta Pine Nut Mashed Potatoes, and green beans

1 lemon, juice and zest
1 lime, juice and zest
4 limes, juice
2 Tbsp minced garlic (Image)
1/2 large onion, chopped (Image)
1 Tbsp. Balsamic vinegar
1 tsp. dill weed, dried
1/4. tsp garlic salt
1/4 c. non-fat, plain yogurt (only if making sauce)

Place fish in a shallow pan. Blend lime juice, lemon juice, garlic, onion, and spices in a blender until smooth. Pour over fish. Cover pan and set in refrigerator for approx. 15-30 min.

After marinating; grill, broil, or bake (on rack) fillets until flaky and opaque.

Sauce: Pour half of the marinade into a small saucepan, bring to gentle boil for 5-10 minutes. Remove from heat. Add yogurt and blend until smooth.

Makes 4 Servings

Nutrients per Serving (marinade only)
Calories – 17
Carbohydrates – 5g
Sugars – 1g
Fiber – 1g
Fat – 0g
Saturated Fat – 0g
Cholesterol – 0mg
Protein – 0g
Sodium – 62mg

Calories per Serving (with various fish)

Swai Cod Tilapia
1/2 fillet 5 oz. 4 oz.
Calories – 102
Carbohydrates – 5g
Sugars – 1g
Fiber – 1g
Fat – 5g
Saturated Fat – 1g
Cholesterol – 0mg
Protein – 21g
Sodium – 62mg
Calories – 135
Carbohydrates – 5g
Sugars – 1g
Fiber – 1g
Fat – 1g
Saturated Fat – 0g
Cholesterol – 62mg
Protein – 26g
Sodium – 140mg
Calories – 125
Carbohydrates – 5g
Sugars – 1g
Fiber – 1g
Fat – 16g
Saturated Fat – 0g
Cholesterol – 14mg
Protein – 24g
Sodium – 77mg

Nutrients per Serving (Sauce)
Calories – 25
Carbohydrates – 6g
Sugars – 2g
Fiber – 1g
Fat – 0g
Saturated Fat – 0g
Cholesterol – 0mg
Protein – 1g
Sodium – 74mg

Coconut Cream Pie

Whole pie, with hazelnuts

I have to admit, I’m not a huge coconut cream pie fan. I like them, but will usually opt for lemon meringue or banana cream. But I had a couple of friends who asked for a coconut cream pie recipe that is healthier than average. (also… my meringue fell a bit while cooling due to extremely damp weather today).

1 c. Splenda, granulated
1/4 c. potato flour
1 tsp. vanilla powder
1 pinch nutmeg (literally a pinch between thumb and forefinger)
3 c. skim milk
3 egg whites
1 whole egg
1 Tbsp. olive oil
1 tsp vanilla extract
1/2 c. plain nonfat yogurt
1 c. unsweetened coconut flakes
2 Tbsp. unsweetened coconut flakes (optional)
2 Tbsp. hazelnuts, finely chopped (optional)

Combine Splenda, potato flour, vanilla powder, and nutmeg in a 2 qt. sauce pan. Gradually add milk, whisking until well combined. Cook over med-high heat until thick and bubbling, stirring frequently. Remove from heat.

Beat egg whites and egg slightly. Add 1 cup of hot mixture slowly into eggs, whisking quickly to prevent eggs cooking. Add egg mix into saucepan, again whisking well. Cook over med-high heat, bringing to a boil, stirring constantly. Continue to cook at a boil for 2-3 minutes. Remove from heat.

Add olive oil and vanilla extract. Mix well. Add yogurt, whisking constantly until combined. Pour immediately into pre-baked pie shell. Recipe here.

Cover with Meringue (recipe here). Optional – Sprinkle additional coconut and hazelnuts onto top of meringue. Bake at 350 for 15 minutes.

Cool on a wire rack. Chill before serving.

Serves 8

Filling only (plus optionals)

Calories – 166
Carbohydrates – 18g
Sugars – 7g
Fiber – 2g
Fat – 9g
Saturated Fat – 6g
Cholesterol – 29mg
Protein – 7g
Sodium – 93mg

Complete pie (per 1/8 pie serving, 170 gr.)

Calories – 336
Carbohydrates – 35g
Sugars – 7g
Fiber – 4g
Fat – 18g
Saturated Fat – 7g
Cholesterol – 29mg
Protein – 12g
Sodium – 129mg

Compare to Coconut Cream Pie per FatSecret.com per 1/8 pie serving

Calories – 429
Carbohydrates – 54g
Sugars – 52g
Fiber – 2g
Fat – 24g
Saturated Fat – 10g
Cholesterol – 0mg
Protein – 3g
Sodium – 367mg

Meringue (for pie)

4 egg whites
1/2 tsp. vanilla powder
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
3 Tbsp. Splenda, granulated

Add cream of tartar and vanilla powder to egg whites. Beat egg whites at medium speed until soft peaks form. While beating, slowly add vanilla extract. Once soft peaks have formed, increase speed to high and add Splenda slowly. Continue beating on high until stiff peaks form.

Spread meringue immediately onto hot pie filling in shell, sealing to the edge of the crust. Bake at 350 for 15 minutes.

Serves 8

Calories – 14
Carbohydrates – 2g
Sugars – 0g
Fiber – 0g
Fat – 0g
Saturated Fat – 0g
Cholesterol – 0mg
Protein – 2g
Sodium – 27mg

Single Pie Crust

Pre-baked crust

1 c. quinoa flour
1/4 c. almond flour/fine meal
1/4 c. potato flour
1 Tbsp vanilla powder
1/4 c. olive oil
2 Tbsp. skim milk
1/4 c. water

Mix dry ingredients in a medium bowl. Add olive oil and milk. Use a fork or pastry cutter to mix into the flours until small pea sized pieces of dough form. Add water and cut again.  Press pastry into a 8 or 9 inch pie pan until entire pan is covered with 1/8-1/4″ of dough. This dough does not roll well, but presses easily into the pan.

For pre-baked, use fork to poke a few set holes along the sides and bottom. Bake at 350 for 10-12 minutes.

Serves 8

Calories – 156
Carbohydrates – 15g
Sugars – 0g
Fiber – 2g
Fat – 9g
Saturated Fat – 1g
Cholesterol – 0mg
Protein – 3g
Sodium – 9mg