truebluemeandyou:

DIY Egg Free Safe to Eat Cookie Dough Recipe from Artsy Fartsy Mama. Have you ever had food poisoning? A friend of mine almost died from it - fruit salad left out too long at an upscale NYC takeout place. I will never eat raw cookie dough with eggs and even the frozen cookie dough warns you about food poisoning. This is why I love this recipe.

Banana Ice Cream

banana-ice-cream Recipe

Ingredients

  • small banana, peeled, sliced, and frozen
  • 3 tablespoons 1% low-fat milk
  • 1 tablespoon chopped walnuts

Preparation

1. Place frozen banana pieces and milk in a blender or food processor; process until thick. Top with walnuts.

Mexican Coleslaw

Mexican Coleslaw

From EatingWell: May/June 2008, June/July 2005, The EatingWell Diabetes Cookbook (2005)

Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.

Mexican Coleslaw Recipe

Makes: 8 servings, generous 1 cup each

Active Time:20…

Broccoli-Bacon Salad

From EatingWellMay/June 2009

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.

Broccoli-Bacon Salad Recipe

Makes: 6 servings, 1 scant cup each

Active Time:20 minutes

Total Time:20 minutes

Nutrition Profile

Ingredients

  • 1 clove garlic, minced
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 4 cups finely chopped broccoli crowns , (see Tip)
  • 1 8-ounce can sliced water chestnuts, rinsed and chopped
  • 3 slices cooked bacon, crumbled
  • 3 tablespoons dried cranberries
  • Freshly ground pepper , to taste

Preparation

  1. Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Tip: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Nutrition

Per serving: 89 calories; 4 g fat ( 1 g sat , 1 g mono ); 8 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 4 g protein; 3 g fiber; 200 mg sodium; 193 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (30% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1 fat

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Spinach Dip
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Mac ‘n Cheese with Broccoli
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Peanut Butter & Jelly Shortbread Bars