Healthy Recipe Makeover: 7 Layer Salad

Ingredients

• 8 cups shredded romaine lettuce
• 1 cup frozen peas, thawed
• 1 medium yellow bell pepper, diced
• 1 cup halved grape tomatoes , or quartered cherry tomatoes
• 1 cup sliced celery
• 1/2 cup sliced scallions
• 3/4 cup nonfat plain yogurt
• 3/4 cup low-fat mayonnaise
• 2 teaspoons cider vinegar
• 1-2 teaspoons sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1/2 cup thinly sliced fresh basil
• 3 strips cooked bacon, crumbled

Preparation

1. Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
2. Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.

Nutrition

Per serving: 84 calories; 4 g fat ( 1 g sat , 0 g mono ); 7 mg cholesterol; 10 g carbohydrates; 2 g added sugars; 5 g protein; 2 g fiber; 355 mg sodium; 234 mg potassium.

Healthy Recipe

 Baked Chicken Nuggets

Ingredients:

1/4 tsp garlic powder

1 tsp paprika

1/2 tsp Italian seasoning

1/4 tsp onion powder

1-1/2 lb boneless, skinless chicken breasts, or thighs

1 cup corn flakes cereal 

 

Cooking Directions:

Pre-heat oven to 400°F. Cut chicken into bite-sized cubes. Place cornflakes in a plastic bag. Crush using a rolling pin. Add remaining ingredients to the bag and shake well. Gradually add chicken pieces to the bag. Shake to coat. Place coated chicken pieces on a lightly greased cooking sheet so they are not touching. Bake until golden brown, about 13-15 minutes.  

Nutrition Facts

Calories 310

% Calories From Fat 18%

Total Fat 6.2g

Saturated Fats 1.7g

Mono-unsaturated Fats 2.1g

Poly-unsaturated Fats 1.4g

Cholesterol 140mg

Sodium 130mg

Total Carbohydrates 6.2g

Dietary Fiber 0.3g

Sugar 0.5g

Protein 53g