Per serving Calories: 217.02 Carbohydrates: 31.85g Fat: 6.36g Saturated Fat: 3.82g Monounsaturated Fat: 2.29g Protein: 10.13g Dietary Fiber: 4.57g Potassium: 576.54mg Sodium: 145.52mg
- * 1 cup low-fat Greek style yogurt
- * 1/4 cup golden raisins
- * 1 teaspoon lemon juice
- * Dash of Worchestershire sauce
- sugar
- all-purpose flour
- baking powder
- salt
- large eggs
- whipping cream
- milk
- grated Parmesan cheese
- Saltines
- large eggs
- chopped fresh parsley
- salt
- pepper
- butter
- Water to cover
- Juice of a lemon
- Salt & pepper to taste
- butter
- Water to cover
- Juice of a lemon
- Salt & pepper to taste
- olive oil
- salted butter
- shredded parmesan
- salt & pepper to taste
This Greek-inspired recipe makes a fantastic side dish for your Easter menu. Make sure your spinach is well-drained or it will be watery. POINTS ® Value: 2 Level of Difficulty: Easy
- olive oil
- medium onion
- table salt
- black pepper
- reduced-fat feta cheese
POINTS ® value | 5 per serving Don’t stand on tradition! These enchiladas may not win the authenticity award, but they’re a fantastic way to get everyone eating their greens.
- Nonstick spray
- medium onion
- dry white wine
- ground cinnamon
- ground cumin
- salt
- Mission 96% fat-free whole-wheat tortillas
- shredded low-fat Monterey Jack cheese
- barbecue sauce
- no-salt vegetable broth
- chili powder
- oregano leaves
You can make this sesame sauce in advance and store it, well covered for up to a week in the refrigerator.
To make a longer keeping sesame paste, grind the sesame seeds even more, add sugar and a bit of salt (about 1 Tbs. of sugar and 1/8th tsp. of salt per 3 Tbs. of sesame seed). Store in a covered jar in the refrigerator. This is great on toast, and you can just add a bit of mirin and soy sauce and optionally dashi stock to make a sesame paste on the spot.
- * 1 Tbs. sugar
- * 3 Tbs. black sesame seeds
- * About 20 medium-thick asparagus stalks
- * 2 tsp. mirin
- * 2 Tbs. soy sauce