Thursday, May 23, 2013

Alabama Style White Barbecue Sauce

Nothing says Memorial Day and summertime like a big cookout, but you don't have to barbecue ribs, hot dogs, or other high calorie meats to get big flavor.  Instead, try smoking a turkey breast or chicken for a lighter option.  Add lots of fresh veggies, and you can start out the summer on a healthy, and delicious note!
White barbecue sauce is considered by some to be a local Alabama delicacy, and by others as a travesty against "real barbecue" but we can all agree that the tangy flavor perfectly complements chicken and turkey.  Drizzle over cooked meats or use as a topping on sandwiches.  Celebrate the official start of summer this Memorial Day weekend with friends and family, and share this lightened up "Alabama Style" White Barbecue Sauce for big time down home flavor.

White Barbecue Sauce

2 cups olive oil blend mayonnaise
3/4 cup White Muscadine White Vinegar
3/4 cup lemon juice
2-3 Tbsp freshly ground black pepper
3 Tbsp sugar substitue (like Truvia or Splenda) optional

Whisk together all ingredients and refrigerate until time to serve.  May store in an airtight container in the refrigerator for 3-4 days.  

Friday, May 17, 2013

Spaghetti Squash with Tomato and Parmesan

If you've never tried spaghetti squash, you are missing out on a great weeknight staple! It's called spaghetti squash because when the cooked insides are pulled from the squash they look like spaghetti noodles!  This is a great way to get kids to try a new veggie!

  • 3-pound spaghetti squash, halved lengthwise, the seeds discarded
  • 2 tablespoons olive oil
  • 1/4 cup shredded fresh basil leaves plus additional for garnish
  • 1/4 teaspoon The Delicious Dietitian Italian Spice Blend
  • 3 tablespoons freshly grated Parmesan
  • 1 cup thinly sliced cherry tomatoes

In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the Italian Spice Blend, and 2 tablespoons of the Parmesan, stir in the tomatoes.  While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined.  Sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.

Wednesday, May 8, 2013

Southwest Black Bean Salad

This black bean salad makes a great weekday lunch served in a whole wheat wrap, or a crowd pleasing (and healthy!) appetizer.  

Black Bean Salad

2    cup    cooked black beans
1    cup    tomatoes, diced
1    cup cooked fresh or frozen corn
1   Avocado, diced 
1/2    cup    green onion, chopped
4    oz    2% mozzarella
2    tbsp    olive oil
1    tbsp    Red Muscadine Wine Vinegar
1    Tbsp Southwest Spice Blend
1    tbsp    garlic, minced


Mix all ingredients together and serve in whole wheat tortilla or as a dip

Wednesday, May 1, 2013

TDD Southern Chicken Salad

TDD Southern Chicken Salad

2 cups chopped, cooked chicken
¼ cup diced celery
¼ cup dried cranberries 
¼ cup of plain, fat free Greek Yogurt 
2  TBSP Olive Oil Mayo 
¼ tsp Southern All Purpose Spice Blend

Mix all ingredients in a large bowl.
Chill for at least 30 minutes to let all  flavors combine.
Can be served in a wrap, sandwich, on a salad or with crackers.