fat free sour cream

Sweet Country Coleslaw

Sweet Country Coleslaw

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 Sweet Country Coleslaw
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Instructions
  1. In a medium bowl, whisk together all the ingredients except the cabbage and carrot mix.
  2. Stir in the cabbage and carrot mix until well coated. The mixture will be very thick. Let stand for 15 minutes before serving. The coleslaw will shrink in volume by about half during the standing time.
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Low-Fat Blue Cheese Dip

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Low-Fat Blue Cheese Dip
Cuisine American
Prep Time 10 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. Combine ingredients, and serve with Dunkin’ Veggies.
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Baked Salmon Dijon

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Baked Salmon Dijon
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 °F.
  2. Whisk sour cream, dill, scallions, mustard, and lemon juice in a small bowl to blend.
  3. Lightly coat baking sheet with cooking spray.
  4. Place salmon, skin side down, on the prepared baking sheet.  Sprinkle with garlic powder and pepper, then spread with sauce.
  5. Bake salmon fillets until each is opaque in the center and flakes easily with a fork in the thickest part, about 20 minutes (to a minimum internal temperature of 145 °F).
  6. Serve immediately.
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Roasted Red Pepper Soup 

Roasted Red Pepper Soup 

By Stephanie Kinturi

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 Roasted Red Pepper Soup 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a deep saucepan. Add the onion, garlic and rosemary and  sauté for 5 minutes or until translucent. Discard the rosemary.
  2. Add the red peppers and chicken stock to the pan and bring mixture to a boil. Lower the heat and let simmer for 15 minutes.
  3. Stir in the tomato paste. Soup will thicken.
  4. Carefully pour the hot soup into a blender and puree. Stir in the heavy cream and  season with salt and pepper to taste.
  5. Serve hot or cold. Garnish with fresh chopped parsley and a dollop of sour cream.
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Cucumber Salad with Dill Cream Sauce

Cucumber Salad with Dill Cream Sauce

By
Stephanie Kinturi

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 Cucumber Salad with Dill Cream Sauce
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a  saucer or other weight on cucumbers to weigh down
  2. Cover and let stand for at least 2 hours. Pour off juices which accumulate.
  3. Add red onions and toss.
  4. Combine sour cream, vinegar and chopped dill; pour over cucumbers and onions · Serve chilled.
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Cream of Broccoli Soup 

Cream of Broccoli Soup 

By
Stephanie Kinturi

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 Cream of Broccoli Soup 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Melt the butter in a large soup pot over medium high heat
  2. Sauté the onions in the butter until tender. Add the flour and whisk until  incorporated (mixture will be lumpy). Gradually whisk in the chicken broth and  stir until free of lumps.
  3. Add the broccoli and simmer for 20 minutes until thickened.
  4. Transfer soup to a blender and puree until creamy and most of the chunks a  broken down. (Be careful as soup is hot. Hold a dishtowel on top of the lid to  prevent burns from steam.)
  5. Add the sour cream and season with salt and pepper. Stir to combine.
  6. Serve with a sandwich or slice of whole grain toast.
Recipe Notes

*This soup freezes well for up to 3 months.

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Tortilla Chorizo Hash 

Tortilla Chorizo Hash 

By
Stephanie Kinturi

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 Tortilla Chorizo Hash 
Cuisine Mexican
Prep Time 20 min
Servings
people
Ingredients
Cuisine Mexican
Prep Time 20 min
Servings
people
Ingredients
Instructions
  1. Using a knife, remove sausages from their casings and chop into small pieces. (The sausages I use are already fully cooked. If you are unable to find this variety, sauté the sausage until browned, drain off excess grease and then follow  instructions below.)
  2. Preheat a large skillet over medium heat. Add vegetable oil, potatoes, onions, peppers, chorizo and seasonings. Stir until evening coated with oil.
  3. Cover skillet and let cook for 10 minutes. Toss and cook on other side for an  additional 5 minutes. Remove from heat.
  4. While hash is cooking, warm 4 tortillas by wrapping in wax paper and  microwaving for 20 seconds. Serve alongside hash with sour cream and salsa as a  topping.
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