Low Fat Creamed Peas and Potatoes
Creamed Peas and Potatoes are usually made with a lot of butter and cream. This low fat recipe is made with 1% milk. The Chicken Broth Granules make this recipe taste like it is loaded with butter. Make extra because this recipe freezes very good.
Pickled Dilly Beans
If you want to learn how to bottle food, this is a great recipe to start with because it’s very easy. Green Beans need to be preserved using a pressure cooker but when making Pickled Dilly Beans the acid in the vinegar makes the green beans pickle and can be bottled using a boiling water canner.
Serve as a garnish for green salads or add them to a Potato Salad. Use them on a hamburger or sandwich. They are a perfect snack with a lot of crunch
Liven up that same old salad by layering fresh ingredients into a Mason jar. Perfect for a summer party or grab-and-go lunch. I love making 4-5 salad jars on the weekend and then taking them for lunch. Sure helps a girl eat healthy!
Recipes include: Italian Tossed Salad, Italian Pasta Salad, Teriyaki Bowtie Pasta Salad, Creamy Tomatillo Salad, Cabbage Chicken Salad, Spinach Salad with Poppy Seed Dressing, Spinach-Grape Salad with Raspberry Vinaigrette, Crab Chickpea Salad and Havana Vinaigrette Salad
Bottled Three Bean Salad
This healthy low fat salad is bottled and can be stored on the shelf for 3-4 years. You can quickly grab the pint bottle and serve a side dish for 4 people. With the salad being bottled it is portable and can be taken on a picnic or camping. I keep a bottle at work so I’ll have something to eat when I can’t get a break for lunch. It’s awesome!
Spring Ladies Luncheon Salads in a Jar
The Salads are prepared in canning jars with edible pansies to make the salad pop with color. This salad is served with a diabetic low fat Strawberry Vinaigrette. The salads can be prepared days in advance which makes the meal preparation easy for a Spring Time Ladies Luncheon.
