Week5Introduction

Part 1 – The Diet

Snacks: A few favorites

Asparagus Wrap-Ups
• 2 teaspoons light mayonnaise
• 1 teaspoon Dijon mustard
• 4 slices low-fat/low-salt ham
• 4 cooked asparagus spears

Mix mayonnaise and mustard together in a small bowl. Place a slice of ham on a plate; spread a thin layer of mustard mixture over ham. Wrap ham around an asparagus spear. Repeat with remaining ham, mustard mixture, and asparagus spears. Serves 1.

Not Your Mother’s Onion Dip

• 1 tablespoon canola oil
• 1 large onion, halved and very thinly sliced
• 1 cup low-fat cottage cheese
• 1⁄2 cup fat-free plain yogurt (preferably Greek-style)
• Freshly ground pepper
• Cut-up veggies for dipping

Heat canola oil in a large skillet over medium heat. Add onion; reduce heat to low. Cook about 20 minutes or until golden brown, stirring occasionally. Remove from heat; cool. Place cottage cheese and yogurt in a food processor; blend until smooth. Add onion and pulse until blended but not pureed. Season to taste with pepper. Serve dip with cut-up veggies. Serves 2.

Parmesan Crisps with Smoked Turkey

• 1 cup finely shredded Parmesan cheese
• Freshly ground pepper
• 4 ounces low-sodium smoked turkey breast, thinly sliced

Heat a large nonstick skillet or griddle over medium-low heat. For each crisp, shape 2 tablespoons cheese to make a mound; drop it into the hot skillet. Repeat with remaining cheese for a total of 8 mounds, leaving 2 inches between each in the skillet. (Work in batches, if necessary.) Gently flatten mounds with the back of a spoon or spatula. Cook without disturbing them until they are crisp and golden, turning if necessary to cook evenly. (You may not need to turn them over, depending on how thick they are.) Carefully remove crisps from skillet; cool on waxed paper (crisps will become firm as they cool). Season to taste with pepper. Top with turkey. Serves 8.

[Visit Kathy’s Kitchen for All of my Snack Ideas]

Leave a Reply

Your email address will not be published. Required fields are marked *