Did this little experiment. I found this product, PB Fit, which is typically used in smoothies. (Enjoying it now with spinach and banana.) What if I used this instead of peanut butter in peanut sauce for a less fat alternative?
Cook a pound of diced chicken in large skillet, remove and set aside. Add one can of light coconut milk (with ½ teaspoon ginger paste, 1 teaspoon red pepper sauce, 1 tablespoon of soy sauce) and cook on medium stirring continually, until warm, about 3 minutes. Add 3-4 tablespoons of PB Fit whisking to mix thoroughly. Once it is to the consistency you prefer, add back in your chicken with spinach, shredded carrots, peapods and any other ingredients, cover and heat about 10 minutes. I served over shredded cabbage for low carb version.
Yes. Full flavor, less fat. And….one pot.
The first cantaloupe margarita I’ve had was in Fallon for the Fallon Cantaloupe Festival. They are known for their Heart of Gold Cantaloupe. It’s as sweet as candy. There is something about a melon that makes me want to put salt on top, which makes it perfect for a margarita.
Here we go:
- Tequila- 2 cups
- Tonic Water (I use diet) – 1 cup
- Cantaloupes- 2
- Limes – 1
- Orange Garnish
- Makes a large pitcher for 8
Blend the cantaloupe with the tonic water, juice from limes and a pinch of salt. Work in batches and put in a bag and freeze for 2-4 hours – not solid, kinda chunky.
Add mixture to tequila in a pitcher and mix. Serve in a salt rimmed glass and an orange garnish.
As a child of the 70s, I was around for the rise of the BIG SALAD. Every chance I could, I’d love a Chef’s Salad with homemade ranch dressing. Mom made it from real buttermilk. Funny, now looking at those salads, they had little nutritional value and were not low calorie. Cheese, ham, eggs and creamy dressing? I’m a little smarter about using greens like arugula, kale and spinach. But I still think a great salad has homemade dressing. This is one of my many go-tos, Creamy Balsamic.
- 1 cup mayonnaise
- .75 cup balsamic vinegar (less if you like more creamy)
- 1 teaspoon marjoram (my little secret ingredient)
- Black pepper to taste
Whisk and keep in sealed bottle for up to 10 days.
My other favorites:
For spinach salad, serves 4:
- .5 cup Olive oil
- Teaspoon jelly (Love cherry preserves)
- Black pepper
For Kale, serves 4:
- .25 canola oil
- .25 white, rice or champagne vinegar (pick a mild one)
- 2 teaspoon mustard
- Squeeze of lemon
- Dash of thyme