Gluten Free Sun Dried Tomato Pasta Salad ♥

  This a perfect flavorful summer pasta salad and it's gluten free! I am using my favorite sponsored product Mezzetta sun ripened dried tomatoes.

Ingredients ♥ 

12 oz. gluten free pasta 

1 Tbsp. olive oil

1 cup light  mayo

Zest of half a lemon

1/4 C lemon juice (1 large lemon)

2 t maple syrup

1/4 tsp crushed red pepper flakes (or 1/2 teaspoon for extra heat)

1 tsp garlic salt

Ground black pepper

3/4 C chopped white onion or thinly sliced scallions (1 bunch scallions)

1/2 C chopped oil-packed sun dried tomatoes Mezzetta brand

3/4 C chopped pitted black olives (about half a can)

1 C halved baby tomatoes or chopped seeded tomatoes

1 can (15 oz.) garbanzo or white beans, drained and rinsed (optional)

About 20 sliced fresh basil leaves

Directions ♥ 

Bring a large pot of water to a boil, add a teaspoon or two of salt, then stir in pasta. Cook until just tender, 8 to 9 minutes for most gluten free brands and shapes. Be careful not to undercook. Drain pasta and rinse with cold water for a minute. Transfer cooked pasta to a large mixing bowl and toss with a tablespoon of oil.

While pasta cooks, make the dressing. Whisk mayo, lemon zest and juice, maple syrup, red pepper flakes, garlic salt, and a generous pinch or several grinds of black pepper until well blended. Refrigerate until ready to use.

To the pasta, add scallions, sun dried tomato, olives, fresh tomatoes, beans (if using), almost all the basil, and about 3/4 of the dressing. Stir gently to combine until all ingredients are coated in the dressing. If needed, add remaining dressing (you’ll likely need it if you included beans) and more salt and pepper. Garnish the whole salad or each serving with remaining basil. Chill at least an hour and serve, or refrigerate, well covered, up to 2 or 3 days. Refresh salad with a little more cold mayo and lemon juice, plus seasoning as needed, just before serving

Slow Cooker Reuben Sliders ♥

This would be perfect for Game Day tomorrow! ♥


Perfect slow cooker meal ready when you get home!  Try my slow cooker Reuben Sliders!  Using my favorite beef brisket brand from sponsored company Texas Based Goode CO. 

 

 Satisfying as the thirty-five years Goode Co spent curating the tastiest blend of Texas culture and cuisine around. As a family-owned and operated business, they take the craft of serving the finest Texas fare very seriously.In fact, their barbeque pits haven’t stopped smoking since they first opened their doors in 1977 – because they figure when you’re in it for the long haul, no shortcut’s worth taking.

 

 Ingredients ♥

 1 (2- to 3-pound) corned beef brisket with spices, trim fat Classic Mesquite Smoked Brisket

12 ounces dark ale beer or non-alcoholic beer*

1 medium (1/2 cup) onion, chopped

1 (14-ounce) can sauerkraut, drained

16 whole wheat  or marble rye party buns, sliced horizontally

 Thousand Island dressing, or mustard if desired

8 (3/4-ounce) slices  Swiss Cheese, each cut in half

Directions ♥

Trim fat from brisket. Place into 4-quart slow cooker; add beer and onion. Cover; cook on Low heat setting 6-8 hours or High heat setting 4-6 hours, or until meat is very tender.

 Remove meat from slow cooker. Place onto cutting board. Cut across grain into thin slices.

 Drain liquid from slow cooker; discard. Add cooked meat and sauerkraut to slow cooker. Cook on High heat setting 15-18 minutes or until sauerkraut is heated through.

 Spread cut-sides of buns with salad dressing, or mustard if desired. Evenly divide meat mixture among bottom half of buns; top each with 1 piece cheese and top half of bun. Serve immediately. ♥

 Tip

 Corned beef brisket usually comes with pickling spices. If you choose a brisket that does not contain spices, add 1 tablespoon pickling spices. You can purchase pickling spices in the spice aisle of the supermarket.

Harvest Clean Eating Cobb Salad ♥

It's fall and here is my fall version of the classic cobb salad. Perfect for a healthy lunch or light dinner! I love the tangy apple paired with the sweetness of walnuts. 


Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids. So go ahead and feel good about eating this healthy fall salad! ♥

Ingredients ♥
2½ c. lightly packed spinach or spring mix greens
½ c. grilled chicken breast, cubed
½ c. apple, cubed
½ c. red seedless grapes, sliced in half
1 stalk celery, sliced
1 tbsp. red onion, finely diced
⅓ c. candied walnuts

For the apple cider vinaigrette*:
½ shallot, minced
2 tbsp. apple cider vinegar
2 tbsp. white wine vinegar
1 tsp. dijon mustard
2 tbsp. honey or agave
2 tbsp. apple sauce
¼ c. canola oil

pinch salt + pepper

Directions ♥

Add greens to a large dinner plate or salad bowl. Top with the chicken, apple, grapes, celery, red onion and candied walnuts.
To make the dressing, combine all of the ingredients whisking vigorously until emulsified (or puree in a food processor). Drizzle the salad with the dressing and serve immediately.
NOTES
-The salad dressing makes 4 servings. Store in an air-tight container in the refrigerator for up to 1 week.

Summer Strawberry Mozzarella Salad ♥

Here is a perfect light summertime twist on the original caprese salad. Try my strawberry salad with bocconcini (mozzarella balls) and a drizzle of tangy homemade balsamic dressing! ♥

Ingredients ♥

1 cup bocconcini [mozzarella balls]
2 cup sliced strawberries
1 bunch chopped basil
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Directions ♥  
( for the dressing) 
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings

In a large bowl combine the bocconcini. strawberries, tope with basil and drizzle some balsamic dressing enjoy! ♥

Copycat Buca Di Beppo Chopped Antipasto Salad ♥

So I was recently at one of my fave restaurant's and thought of this dish to replicate at home. Its healthy and great for a side salad or main course dinner! 
 It's my Copycat,Buca Di Beppo's Chopped Antipasto Salad see below for the replica recipe! ♥

MAKES 3 LARGE SERVINGS

1 bag or container (10 ounces) mixed lettuce
2 ounces pepperoni, sliced ¼ inch thick then diced into about ½-inch pieces
2 tablespoons chopped red onions (cut into ½-inch pieces)
¼ cup diced provolone cheese (sliced ¼ inch thick, then diced into about ½-inch pieces
½ cup cubed cucumbers (cut into ¾-inch pieces)
¼ cup Gorgonzola cheese, crumbled
¼ cup crumbled feta cheese
1 tablespoon sliced pepperoncini
½ teaspoon dried oregano
½ cup Roma tomatoes, diced into ½-inch pieces (divided)
6 tablespoons prepared Italian dressing vinegrette ( See recipe below)
6 whole pepperoncini
6 pitted kalamata olives
6 green olives

Homemade Italian Dressing Vinegrette ♥
Ingredients ♥
1/3 cup white wine vinegar
3/4 tsp dried oregano
1/2 tsp dry mustard
1 tsp salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 tsp garlic, minced
3/4 cup olive oil

Combine the vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly, it will emulsify with the other ingredients creating a thicker vinaigrette. Let vinaigrette sit at room temperature for 30 minutes before serving. This is best made shortly before using.

Directions ♥
In a large bowl, using gloved hands or tongs, toss together all ingredients except half the tomatoes, dressing, whole pepperoncini and the olives.
Add dressing around the outside perimeter of the bowl and toss, again using gloved hands or tongs. Do not overmix.
Divide salad among three large chilled salad bowls. Top salads with remaining chopped tomatoes, the whole pepperoncini and the olives. ♥

Superbowl Menu 2015 ♥

Well it's finally here Superbowl weekend 2015! Here is a menu of foods for your superbowl party and yes they are healthy recipes but still so tasty! ♥

Here are some appetizers ♥

Skinny Old El Paso Mex Dip 

Frank's Red Hot Skinny Buffalo Chicken Dip

Fresh Homemade Guacamole

Texas Firecrackers "Stuffed Jalapeno Peppers"

Ultimate Party Meatballs

Main Course ♥

Skinny Texas Fritos Walking Tacos

Game Day Skinny Chili Dog's n' Onion Rings

Skinny Game Day Beer Can Chicken

Frank's Red Hot Skinny Buffalo Wings

try them with my Homemade Skinny Blue Cheese Dressing/Dip 

Desserts ♥

Football Strawberries 

Drinks ♥

Homemade Jose Cuervo Margarita's 

I hope everyone has a safe and happy superbowl sunday!  ♥

Homemade Skinny Buttermilk Ranch Dressing ♥

I love buttermilk ranch dressing, it's perfect with veggies, on a salad, with skinny buffalo wings, here is my recipe for it, who needs the grocery store kind this is so much better! enjoy!♥

Makes about 1-1/4 cup of dressing.

Ingredients ♥

    1 c. light sour cream

    1/2 c. light buttermilk 

    1 TB. lemon juice

    1 large garlic clove, minced

    1 TB. dried parsley, or 3 TB. chopped fresh

    1/2 tsp. onion powder

    3/4 tsp. sea salt 

    1/2 tsp. black pepper

    1/8-1/4 tsp. dried dill  or 1 tsp. fresh

Directions ♥

    Combine sour cream, buttermilk, and lemon juice in a pint jar or quart mixing bowl. Shake or whisk to mix well.

    Add the remaining ingredients and shake (or whisk) again until well combined. If using a bowl, transfer to a dressing container with lid. Refrigerate one or more hours before using, and taste to adjust seasonings after dressing.

    For a thicker dip: increase sour cream by 1/4 cup (or, conversely, add more milk, a little at a time if a thinner consistency is desired).

    Shake well before each use.enjoy!♥ 

Safest Choice Eggs & Homemade Skinny Caesar Salad N' Dressing ♥

   

 I am happy to be approached to work with a great product sponsor Safest Choice Eggs  What makes these eggs eggstra special?  Safest Choice Eggs are pasteurized, so they taste great and are safe for all your favorite egg dishes! The Safest Choice all-natural, gentle water bath pasteurization process eliminates the risk of Salmonella in eggs without changing the nutrition or flavor. Now you can safely enjoy your favorite styles and recipes. At 6 grams protein each, Safest Choice eggs are a perfect complement to your fitness routine. They’re packed with all-natural egg nutrition, high-quality protein, economic versatility, and convenience.  The Safest Choice all-natural  pasteurization process eliminates the risk of Salmonella in eggs before the eggs even enter your kitchen. Did you know? Most eggs sold in cartons are NOT pasteurized.

 I am proud to be using Safest Choice Eggs . So that said, I am making homemade skinny caesar salad n' dressing and won't have to worry about unsafe salmonella in the recipe! 
Lighten up a traditional Caesar salad dressing by replacing some of the oil with fat-free yogurt. ♥ 

makes 4-6 servings 

Ingredients ♥

1  Safest Choice Egg
1/3 cup plain fat-free yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon anchovies or anchovy paste ( if preferred ) 
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
1 garlic clove minced


Directions ♥ 

Combine all ingredients in a bowl; stir well with a whisk. Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended. Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately! ♥ 

Safest Choice Eggs, Pasteurized=Peace of Mind #SafestChoice

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Healthy New Year Menu Plan Italian Style ♥

New Year New You Menu Plan

So everyone's resolution for the new year is to stay healthy, eat healthy and promote a healthy  lifestyle  for the new year. I have designed a menu plan that I use all year long. With included recipes with a European Cutie Italian twist! ♥

Breakfast ♥

Include eggs in your daily high-protein, low-carb plan. Eggs are inexpensive, yet high in protein, with about 6 grams of protein per large egg, yet free of carbohydrates. You can add variety to your meal plan by varying your cooking method: make fried eggs, scrambled eggs, hard-boiled eggs or an omelet. Add any low-carb, non-starchy vegetables that are on sale that week, such as spinach, tomatoes, avocado, Swiss chard or bell peppers. Coconut oil is a good fat to use to cook your eggs and vegetables because its medium-chain triglycerides contribute to a faster metabolism. Buy large containers to save.

Lunch ♥

Canned fish makes a healthy and cheap protein option for your high-protein low-carb lunches. Simply mix salmon, tuna or sardines with lettuce and vegetables. Avoid bags of prewashed salad because they are usually more expensive, unless they are close to the expiration date and on sale. Commercial salad dressings are usually overpriced and contain a lot of added sugars and unhealthy fats. If you want to eat healthier and stay within your budget, make your own. Buy olive oil and balsamic vinegar in bulk and just drizzle a bit of each on your salad. Fresh lemon juice is also an inexpensive flavoring for your salads.

Dinner ♥

The key to sticking to your high-protein, low-carb diet plan for dinner is to combine any protein with non-starchy vegetables. Don't be fussy -- pick whatever protein is on sale that week when building your daily meal plan. Buying large pieces of stew meat or whole chickens is a good way to save. Otherwise, ground meat is usually a budget-friendly option and can be used to make high-protein, low-carb bunless burgers, meatloaves or spaghetti sauce to serve on spaghetti squash. Simply accompany your dinner with any non-starchy vegetables on sale or visit your farmer market to get more affordable seasonal and local vegetables.

Snacks ♥

Many popular high-protein, low-carb snacks, such as nuts, low-carb bars and protein bars, can be expensive. Instead, build your snacking plan around cheaper foods, such as eggs, deli meat or cheese. A couple of hard-boiled eggs with a few slices of deli meat or deviled eggs with a stick or two of cheddar cheese are inexpensive options. Buy large packages of cheese to save and freeze some if you have too much. If you would like to snack on nuts, buy them in bulk to save. You can even make your own nut butter by grinding it yourself to save on overpriced nut butters.

Hope this helps.. I even attached recipes with an italian twist for breakfast, lunch, dinner, and snacks..
 
Snacks 

 Italian Roasted Nuts

 Ingredients ♥
    1/2 cup almonds
    1/2 tsp olive oil or other fat of choice
    2 tsp fresh rosemary leaves, minced
    1/2 tsp minced or pressed garlic (about 2 medium sized cloves of garlic)
    1/4 tsp onion powder
    1/2 tsp dried Italian seasoning
    1/8 tsp salt

Directions ♥

    Place the almonds in a bowl and mix with the 1/2 tsp oil.
    In a small bowl, mix the rosemary, garlic, onion powder, Italian seasoning, and salt.
    Coat the almonds with the spice mixture and toss to coat evenly. Spread almonds in a single layer on a baking sheet and cook for 20 minutes at 250 F.enjoy!♥

Breakfast

Italian Eggs in Roasted Tomatoes

Ingredients ♥

     6 large tomatoes
    2 tablespoons extra-virgin olive oil
    Coarse salt and ground black pepper
    1 tablespoon fresh thyme leaves
    2 cloves garlic, thinly sliced
    6 large eggs

Directions ♥

    Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.

    Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.enjoy! ♥

Lunch

Italian Tuna Lettuce Wrap

Ingredients ♥

 10-12 oz. good quality canned tuna
1/4 cup mayo or light mayo
1 tsp. Dijon mustard
1 T lemon juice
1/4 tsp. celery seed
1/4 tsp. salt
1/2 cup finely chopped celery
1 T capers, chopped
2 green onions, thinly sliced
8 large lettuce leaves, washed and dried
1/2 cup chopped cherry tomatoes
1 sliced avocado
handful of pine nuts

Directions ♥

Drain tuna into a fine-mesh strainer and press down to drain out the oil (or water if you use water-packed tuna.)  While tuna drains stir together the mayo, Dijon, lemon juice, celery seed, and salt.

Cut lettuce apart and pick out 8 large leaves.    Wash lettuce and spin dry in a salad spinner or dry with paper towels.  Chop the celery and capers and thinly slice the green onions.  Slice the tomatoes

When the tuna has drained, put it in a bowl   Stir in the dressing until it's well-distributed in the tuna, then mix in the celery, capers, and green onions.

Fill lettuce leaves with the tuna mixture, garnish with cherry tomatoes,pine nuts, and sliced avocado and eat with your hands.enjoy!♥

Dinner

Italian Eggplant Lasagna 

Ingredients ♥

2 Large Eggplants, sliced 1/4 inch thick
1 28 ounce Can Tomato Sauce (sauce)
1 Tablespoon Herbs de Provence (sauce)
1  Tablespoon Dried Oregano (sauce)
1   Teaspoon red pepper flakes (sauce)
1 Teaspoon kosher salt (sauce)
2  Tablespoons olive oil (sauce)
1  Bunch Spinach, blanched (filling)
1 15 ounce container Ricotta (filling)
1/2 Lemon Juice and zest only (filling)
2 Tablespoons fresh mint (filling)
1   Pound fresh mozzarella
1/3 Cup Olive oil (for roasting eggplant)
1/2 Cup Kosher Salt (for pressing eggplant) 

Directions ♥

Wash your eggplant and slice them long-wise into 1/4 inch slices. Layer the slices in a colander and sprinkle each layer heavily with kosher salt.
Find a bowl that fits nicely in the colander on top of the eggplant and fill it with water to give it some weight. Set the bowl on top of the eggplant to press it down. This will squeeze out some of the bitter eggplant liquid. Let it sit for 30 minutes.
Rinse eggplant slices well with cold water to wash off salt. Dry off the eggplant and line the slices up on two baking sheets. Drizzle both sides of eggplant slices liberally with olive oil.
Bake eggplant at 350 degrees for about 7-8 minutes per side. They should be soft, but not scorched. Remove them from the oven and let them cool.
For sauce, mix tomato sauce with spices and taste for salt and pepper. Set aside until needed.
For filling, wash spinach well and chop off any large stems. Dunk spinach in heavily salted water for 20-30 seconds until it wilts.
Remove spinach to a colander lined with paper towels to let the spinach drain. Let it cool until you can handle it.
Squeeze out as much liquid as possible from the spinach and roughly chop it up. Mix chopped spinach with other filling ingredients.
To build lasagna, add a small amount of sauce to the bottom of you pan. Add a layer of eggplant slices. Add a bit more sauce and half of your ricotta filling.
Add another layer of eggplant slices and the last half of the filling. Add more sauce also. You should use about 1/4 of the sauce for each layer.
Add a final layer of eggplant, a bit more sauce, and the fresh sliced mozzarella.
Cover lasagna with foil and bake for 40 minutes at 350. Then uncover and bake for another 20 minutes.
Let cool for a few minutes before serving. enjoy! ♥

Well I hope you enjoyed my menu plan and a sample of my Italian recipes, to a new year and a new you! Eat healthy all year long, don't wait until the New Year! ♥

Homemade Buttermilk Ranch Dressing ♥

I love buttermilk ranch dressing, it's perfect with veggies, on a salad, with skinny buffalo wings, here is my recipe for it, who needs the grocery store kind this is so much better! enjoy!♥

Makes about 1-1/4 cup of dressing.

Ingredients ♥

    1 c. sour cream
    1/2 c. buttermilk 
    1 TB. lemon juice
    1 large garlic clove, minced
    1 TB. dried parsley, or 3 TB. chopped fresh
    1/2 tsp. onion powder
    3/4 tsp. sea salt
    1/2 tsp. black pepper
    1/8-1/4 tsp. dried dill  or 1 tsp. fresh

Directions ♥

    Combine sour cream, buttermilk, and lemon juice in a pint jar or quart mixing bowl. Shake or whisk to mix well.
    Add the remaining ingredients and shake (or whisk) again until well combined. If using a bowl, transfer to a dressing container with lid. Refrigerate one or more hours before using, and taste to adjust seasonings after dressing.
    For a thicker dip: increase sour cream by 1/4 cup (or, conversely, add more milk, a little at a time if a thinner consistency is desired).
    Shake well before each use.enjoy!♥

Copycat Applebee's Oriental Chicken Salad ♥

One of my favorite salads from Applebee's oriental chicken salad! Here is the copycat recipe so you can make it at home! enjoy! ♥

Ingredients ♥

    6 fully cooked Tyson breaded chicken strips 
    2 tablespoons olive oil
    Salt and freshly ground black pepper
    1/2 cup sliced almonds
    6 to 8 cups romaine lettuce
    1/4 cup shredded carrots
    1/2 cup crispy rice noodles

    Applebee's Oriental Salad Dressing
    makes approximately 3/4 cup.
    2 tablespoons sugar
    1/4 cup rice vinegar
    1/4 cup mayonnaise
    2 tablespoons refined sesame oil
    1 teaspoon toasted sesame oil
    1 teaspoon Dijon mustard

Instructions for the Dressing.....

In a medium bowl combine sugar and rice vinegar and mix until sugar is completely dissolved. Add the mayonnaise, both sesame oils, and the mustard and stir until well blended. Refrigerate the salad dressing in a covered container for up to 1 week.

Notes
 Rice vinegar is carried in most grocery stores, be careful not to purchase the seasoned rice wine vinegar, as it is sweetened and makes the dressing way too sweet.

Directions  ♥

Toast the almonds in a small dry skillet over medium heat.  Shake the pan gently. When you begin to smell the almonds, toast for a few seconds more, then immediately place the almonds on a paper towel. Allow them to cool for a moment or two.

Assemble salads by first putting down the lettuce, 3 to 4 cups per serving. Sprinkle each with 2 tablespoons of the carrots, 1/4 cup crispy rice noodles, and 1/4 cup toasted almonds. Arrange the chicken on top. Serve with plenty of the Applebee’s Oriental Salad Dressing.enjoy!  ♥

Green Goddess dressing ♥

I LOVE this dressing! It's healthy and light here's my recipe for green goddess dressing! The healthy twist on this is using greek yogurt instead of mayo! enjoy! ♥

Ingredients ♥


- 1/2 cup Greek yogurt
- 1/2 a ripe avocado
- handful of parsley
- handful of basil
- handful of coriander
- 1 tablespoon of roughly chopped green onion
- 1 tablespoon white wine vinegar or fresh lemon juice
- salt & pepper

Directions  ♥

Combine ingredients in the a food processor or blender and process until herbs are finely chopped and all ingredients are combined into a smooth sauce. Store for 2-3 days in the fridge in an airtight container.enjoy! ♥

"skinny" california cobb salad ♥

Here is a healthy version of the traditional california cobb salad..enjoy! ♥

Ingredients ♥

• 1 head lettuce (any variety)
• 8 slices turkey bacon
• 3 eggs, hardboiled and peeled
• 2 avocados
• 2 tomatoes (or equivalent amount of cherry tomatoes)
• 1 ripe pear
•  skinny Blue Cheese Dressing (recipe below)

Instructions ♥

1. Set a frying pan over medium heat and fry the bacon until crisp (3 – 5 minutes on each side).
2. While the bacon is cooking, dice the boiled egg, avocados, tomatoes, and pear.
3. Chop and arrange the lettuce on a large platter.
4. Drain the bacon on paper towels. When it is cool enough to handle, dice into small pieces.
5. Arrange the toppings in rows over the lettuce.
6. Serve with a side of homemade  skinny blue cheese dressing (below).

http://europeancutie.blogspot.com/2011/09/homemade-skinny-blue-cheese-dressingdip.html

makes 1 cup... ♥

1/2 cup mayonnaise reduced fat
1/4 cup sour cream light
2 tsp fresh lemon juice
2 tsp red wine vinegar
1 tsp dijon mustard
1/4 tsp worcestershire sauce
1/3 cup crumbled blue cheese
1 clove fresh garlic, minced
1-2 T chopped fresh parsley
1 scallion, finely chopped
salt and freshly ground black pepper
In a small bowl, stir or whisk the mayonnaise, sour cream, lemon juice, red wine vinegar, dijon mustard, and worcestershire sauce until smooth. Add the blue cheese, garlic, parsley, and scallions, and stir until thoroughly . Season with salt and pepper to taste, then cover and refrigerate until ready to serve let sit in refridgerator for at least an hour so flavors can blend together and enjoy! ♥

Homemade Skinny Blue Cheese Dressing/Dip ♥

Here's one of my favorite dressings/ dips my mother used to make it's a healthy lowfat version! ♥

Ingredients ♥

1/2 cup mayonnaise reduced fat

1/4 cup sour cream light

2 tsp fresh lemon juice

2 tsp red wine vinegar

1 tsp dijon mustard

1/4 tsp worcestershire sauce

1/3 cup crumbled blue cheese

1 clove fresh garlic, minced

1-2 T chopped fresh parsley

1 scallion, finely chopped

salt and freshly ground black pepper

Directions ♥

In a small bowl, stir or whisk the mayonnaise, sour cream, lemon juice, red wine vinegar, dijon mustard, and worcestershire sauce until smooth. Add the blue cheese, garlic, parsley, and scallions, and stir until thoroughly . Season with salt and pepper to taste, then cover and refrigerate until ready to serve let sit in refridgerator for at least an hour so flavors can blend together and enjoy! ♥

balsamic salad dressing ♥

1/4 cup balsamic vinegar

1 tablespoon chopped garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup extra virgin olive oil

homemade italian salad dressing ♥

1 tablespoon fresh minced garlic

1 tablespoon onion powder

1 tablespoon white sugar

2 tablespoons dried oregano

1 teaspoon ground black pepper

1/4 teaspoon dried thyme

1 teaspoon dried basil

1 tablespoon dried parsley

1/4 teaspoon celery salt

2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup extra virgin olive oil,  2 tablespoons of the dry mix, chill and enjoy!