Low Fat Potato Salad
Ingredients:
6 medium potatoes peeled and cooked whole
6 whole hard-boiled egg whites, chopped
2 stalks of celery, sliced thin
1/2 cup chopped bell peppers
1 1/4 cup fat-free mayonnaise
1 tablespoon white vinegar
1/2 cup prepared mustard
1/4 cup pickle relish
1/2 teaspoon black pepper
Instructions:
Cook potatoes in a covered saucepan in boiling water for 20 minutes. Peel and cube them. Let the potatoes chill overnight. In a covered saucepan, cook eggs for 15 minutes. In a large mixing bowl combine egg whites, celery, peppers, onions, mayonnaise, vinegar, mustard, relish, salt, and black pepper until thoroughly combined. Then, add the potatoes. Chill covered for 6 to 24 hOurs and then serve.
Makes 6 servings
Nutritional Information:
Calories: 180
Total Fat: 0 g
Cholesterol: 0 mg
Protein: 8.5 g
Sodium: 889 mg
Carbohydrates: 43.2 g
Fiber: 2.6 g
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Cheesy Enchiladas
Ingredients:
1 package of (8 ounce) fat free cream cheese, softened
1 package of (8 ounce) fat free shredded Cheddar cheese, divided
1/4 cup of sliced green onions
6 flOur tortillas (6 inch)
1 cup of chunky textured salsa
Instructions:
Preheat your oven to 350 degrees. Beat the softened cream cheese with an electric mixer on medium speed until it's smooth. Add 1 cup of the cheddar cheese and the onions; keep mixing on medium speed until blended. Spread 1/4 cup of the cheese mixture down center of each tortilla and then roll it up. Place it seam-side down in 11 x 7-inch baking dish. POur the chunky salsa over tortillas. Sprinkle tortillas with the remaining cheddar cheese and cover. Bake for 20 to 25 minutes or until thoroughly heated.
Makes 6 servings
Nutritional Information:
Calories: 210
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 10mg
Sodium: 1030 mg
Carbohydrate: 24g
Fiber: 2g
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