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Cajun Yogurt Remoulade

Cajun Yogurt Remoulade

by | Jun 18, 2020 | Recipes

Recipe courtesy of National Dairy Council Ambassador Andrew Dole, MS, RDN, CSSD, CEC, USAT
Photo source: Dairygood.org
 
Try this tasty twist instead of tartar sauce on fish, crab cakes, sandwiches and even fried green tomatoes.
 
Ingredients:
 
1 cup 2% or whole fat plain Greek yogurt
1 teaspoon sweet paprika
1 tablespoon finely chopped flat leaf parsley
1 lemon juiced (about 1 tablespoon)
2 tablespoons Dijon mustard
2 teaspoons Tabasco or red-hot sauce
1 small clove garlic, crushed and minced
1 tablespoon capers, rough chopped
1/4 teaspoon kosher salt
Dash of Worcestershire sauce
Pinch black pepper
 
Directions:
 
Combine all ingredients into food processor or large bowl. Mix well.
Cover tightly. Refrigerate for 1 hour minimum. Best flavor achieved if chilled over-night.
 
 

Bell Pepper Salad

Bell Pepper Salad

by | Jun 11, 2020 | Recipes

Recipe & Photo Source: Foodhero.org
Number of servings: 6
 
Time for preparation (including preparation and cooking): 5 minutes
 
Ingredients:
4 bell peppers
1⁄2 medium onion
2 1⁄2 Tablespoons vinegar
1 Tablespoon oil
1⁄8 teaspoon salt and pepper
Directions:

  1.  Wash bell peppers and remove tops and seeds. Cut into ¼-inch thick strips. Peel onion and slice into thin strips.
  2. In a large mixing bowl, stir together vinegar, oil, salt and pepper.  Add bell pepper and onion and gently stir to coat. Cover and refrigerate for 30 minutes before serving.
  3. Refrigerate leftovers within 2 hours.

 
 
 
 
 

Bean and Smoked Cheddar Salad

Bean and Smoked Cheddar Salad

by | May 15, 2020 | Recipes

Source: Oregon Dairy & Nutrition Council: https://odncouncil.org/tag/dash-recipe/

This tasty bean salad comes together in no time, and the smokey cheddar adds bonus flavor. No smoked cheddar? Try using sharp cheddar or pepper jack. Serves 4   INGREDIENTS 2 tablespoons Dijon mustard 2 tablespoons cider vinegar ¼ teaspoon salt 1 teaspoon sugar ¼ teaspoon black pepper 2 tablespoons olive oil 2 tablespoons fresh parsley, chopped ¼ cup red onion, minced ½ cup celery, sliced 2 15-ounce can 50% less sodium beans (garbanzo, kidney or black), drained and rinsed 4 ounces smoked Cheddar cheese, cut into ¼ inch cubes   INSTRUCTIONS In a large bowl combine Dijon mustard, cider vinegar, salt, sugar, black pepper and olive oil: whisk until well mixed. Add remaining ingredients to large bowl with vinaigrette and mix until evenly coated. Serve chilled or at room temperature. NUTRITIONAL FACTS Per serving: 240 Calories, 11 g total fat, 4 g saturated fat, 310 mg sodium, 23 g carbohydrates, 8 g fiber, 12 g protein, 192 mg calcium
Ranch Dressing

Ranch Dressing

by | Apr 30, 2020 | Recipes

Number of servings: 6

Time for preparation (including preparation and cooking): 5 min

 

Ingredients:

1⁄4 cup low-fat mayonnaise

1⁄2 cup low-fat buttermilk

1 teaspoon dried parsley

1 teaspoon garlic powder

1⁄2 teaspoon onion powder

1⁄4 teaspoon each salt and pepper

 

Directions:

  1. Combine all ingredients in a small bowl and stir until smooth. Cover and chill until ready to serve.

  2. Refrigerate leftovers within 2 hours.

 
 

Notes

  • For a thinner dressing, add an extra 2 to 3 tablespoons of low-fat buttermilk.

Smoked Yogurt Marinade

Smoked Yogurt Marinade

by | Apr 17, 2020 | Recipes

Recipe courtesy of National Dairy Council Ambassador Andrew Dole, MS, RDN, CSSD, CEC, USAT
Photo source: Dairygood.org

 

Ingredients:

  • 1 cup plain yogurt (fat level of choice)
  • Juice of 1 orange (or 2 lemons), freshly squeezed
  • Zest of orange or lemon
  • 2 tablespoons canola or avocado oil
  • 3 cloves crushed and minced garlic
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 2 teaspoons dark chili powder
  • 2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon togarashi (optional)

 
 

Directions:

  1. Zest the orange or lemon before squeezing.
  2. Combine all the ingredients together and mix well.
  3. Use to marinate meat while refrigerated for a minimum of 2 hours or over-night
Corn and Green Chili Salad

Corn and Green Chili Salad

by | Apr 17, 2020 | Recipes

Source: California Department of Health Services, Healthy Latino Recipes: Made with Love, California Latino 5-a-Day Campaign

 

Ingredients

  • 2 cup corn (frozen and thawed)
  • 1 can diced tomatoes with green chilies (10 ounce)
  • 1/2 tablespoon vegetable oil
  • 1 tablespoon lime juice
  • 1/3 cup green onion (sliced)
  • 2 tablespoon cilantro (fresh chopped)

Directions

  1. Combine all ingredients in a medium bowl.
  2. Mix well.

Notes:

Cilantro, lime juice, and green onions add a delightful taste to this corn side dish.
This recipe and many more can be found at choosemyplate.gov.