Sugar-Free Cranberry Sauce, Low-Fat Blue Cheese Dressing & Other Salad-Like Things

Creamy Cucumbers

Great summer recipe. If using as a side dish, cut recipe in half. 

1 cup mayo

1/4 each of cup of sugar and vinegar

1/t tsp of salt

4 cucumbers

  1. Slice cucumbers
  2. Combine mayo, sugar, vinegar, and salt in a bowl. Add cucumbers. Stir to coat. Cover and refrigerate for two hours.

I wouldn’t let this salad sit for more than 4 days in the fridge. As a single person, I make all the dressing on Sunday, but only slice two of the cucumbers. Then I mix the cucumbers with half the dressing in a large container and pour the remaining half of the dressing in a small container. Wednesday evening I slice the second pair of cucumbers and mix with the rest of the dressing. This recipe makes enough for me to have 6 good-sized portions for lunches and 4 smaller portions to accompany dinner.

 

Stuffed Apple

A great thing to bring to work for lunch or with you on a hike.

2 Tbsp of peanut butter

1 Tbsp of honey

1 tsp of raisins

Apple

  1. Core the apple. I don’t have an apple corer so I just use a paring knife. The tunnel needs to be a decent size.
  2. Combine peanut butter, honey, and raisins in bowl. Spoon into the center of the tunnel.
  3. Wrap in saran wrap for transport.

 

Low(er)-Fat Blue Cheese Dressing

My salad of choice for this is: assorted baby greens, grated red beets, yellow bell pepper, blueberries, blackberries, halved red grapes, walnuts, dried cherries, assorted seeds, blue cheese

1 cup of low-fat cottage cheese

1 cup of fat-free plain yogurt

2 Tbsp of chopped onion

2 garlic cloves

4 Tbsp of blue cheese

  1. Mince garlic cloves.
  2. Combine cottage cheese, yogurt, onion, garlic, and 2 Tbsp of crumbled blue cheese in blender and process until smooth. Stir in remaining 2 Tbsp of blue cheese (crumbled, obviously).
  3. I also add another couple Tbsp of blue cheese to the entire salad because I love blue cheese, obviously.

 

Sugar-free Cranberry Sauce to Cranberry-Apple Salad

I wanted to make this salad for my friend who can’t have any kind of processed sugar. I originally started making this salad with store-bought canned cranberry sauce, but over the years I have learned how to make cranberry sauce at home that is WAY better (probably because my recipe entails brandy, rum, Grand Marnier, and amaretto), but it still contains sugar. This was an experimental recipe that I deemed successful! 

Bag of frozen cranberries

3/4 cup of pineapple juice (make sure it’s 100% juice and no sugar added)

1/2 cup of applesauce (again, make sure it is UNsweetened with NO sugar added)

Orange

2 apples

2 ribs of celery

1 cup of chopped walnuts

  1. Put cranberries, pineapple juice, applesauce, and 1/2 cup of water in pot and bring to boil.
  2. Keep on medium heat, stirring constantly for about 10 minutes.
  3. Reduce to a simmer. Zest the entire orange. Add zest to sauce. Cut orange in half and squeeze both halves to add juice to sauce as well. You can use a juicer if it is easier, but I don’t have one.
  4. Simmer 10 minutes and then remove from the heat.
  5. Cool completely and then store in fridge for at least 4 hours prior to mixing with remaining ingredients.
  6. Dice apples. Don’t peel them.
  7. Thinly slice celery ribs.
  8. Combine cranberry sauce, apples, and celery. Cover and refrigerate.
  9. Chop walnuts.
  10. When ready to serve, stir in walnuts.

I’m used to things being a little sweeter, so I will probably add 2-3 Tbsp of honey to the cranberry sauce next time, but that is totally optional.

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Week 11 – Bonus Breakfast Idea!

Shopping List:

2 pkgs of cream cheese

Italian salad dressing mix

4 pita breads

2 cucumbers

Lemon-pepper seasoning

Bread (need at least 18 slices so may have to get two loaves)

Eggs

Small container of small-curd cottage cheese

Dill pickle relish

Can of salmon

Lettuce

Celery

Chinese cabbage

Peaches

Quick cooking oats

[Buy a half litre of milk this week. Maple syrup is also needed.]

 

Breakfast: French Toast Bake!

Lunch: Sandwich, a peach, and a glass of chocolate milk

Dinner: Cucumber pita wedges, celery, Chinese cabbage and lettuce salad

 

Cucumber Pita Wedges

Beat a package of softened cream cheese and 2 Tbsp of Italian salad dressing mix in a mixing bowl until combined. Split 4 whole pita breads in half, forming 8 circles total. Spread cream cheese mixture over pita circles. Cut each into 6 wedges. Top with peeled and sliced cucumbers. Sprinkle with lemon-pepper seasoning.

 

Maple French Toast Bake                     (Must be prepared at least 9 and a half hours prior to consuming)

Cut 12 bread slices into cubes. Arrange half in a greased shallow baking dish. Top with 1 package of cubed cream cheese and remaining bread cubes. Whisk 8 eggs, 1 cup of milk, and 1/2 cup of maple syrup in a bowl and pour over bread. Cover and refrigerate for at least 8 hours. Remove from fridge 30 minutes before baking. Preheat oven to 350 degrees.

Cover and bake for 30 minutes. Uncover and bake for 20-25 minutes longer. Serve with additional maple syrup.

 

Triple Decker Salmon Club

Combine 3/4 cup of cottage cheese and 1/4 cup of dill pickle relish in a bowl. Combine can of salmon (drained with bones and skin removed) with 1 chopped celery rib in another bowl.

Toast 3 pieces of bread for each sandwich. Top one piece of toast with a leaf of lettuce and half the cottage cheese mixture. Top with a second piece of toast. Spread with half the salmon mixture. Top with a third piece of toast. Eat right away. Don’t make the second sandwich until you are ready to eat it.

 

Homemade Instant Oatmeal

Toast 9 cups (or whatever you have leftover) of old-fashioned oats in the oven at 350 degrees for 10-15 minutes, stirring occasionally. Meanwhile, put 3 cups of quick oats in the blender and pulse until coarsely ground. Stir together with 2 tsp of salt in a large bowl. Divy it up into small Ziplock bags for single serving-sized breakfast on the go. You can add nuts, dried fruit, whatever you have to the baggies to mix it up.