Low Carbies

My sister-in-law Tassie started bringing this salad to family parties and it quickly became a requested favorite. She adapted the dressing to fit the needs of the “no-sugar sisters.” I like to keep a bottle of this dressing mixed and ready to go in my refrigerator. It is so delicious! 1 cup honey 1 teaspoon paprika 1 teaspoon mustard 1 teaspoon finely grated onion 1/2 cup lemon juice 1 cup vegetable oil 1/2 teaspoon celery seed Mix all ingredients except oil and celery seed in a blender. Gradually add oil and celery seed and continue blending. Toss with salad. Refrigerate remaining dressing for later use. Keeps 3 weeks. Drizzle on lettuce and top with sliced strawberries, slivered almonds (roasted) and blue cheese.

I made an awesome discovery at Winco yesterday. Whole Wheat Pastry Flour! No joke! On the back of the package is a recipe for pie crust! I will be baking a pie crust soon, but to tide us over I tried out this little gem of a recipe with all those pears we got from Bountiful Baskets. I got the base recipe from a Weight Watchers cook book. I halved the recipe to match the number of pears I had. I substituted honey for the sugar. I didn’t measure, it, I just drizzled honey when sugar was called for. I used the whole wheat pastry flour in place of the white flour. For those of you counting calories, I have calculated the nutrition information using the changes I made. The recipe makes 8 servings. Calories: 140, Fat: 4.5g, Carbs: 26.7 Pear Crisp 3 pounds of pears, pealed and sliced ½ Cup + 2 Tablespoons all-purpose flour ½ Cup quick-oats or old-fashioned rolled oats ½ Cup sugar 1 Teaspoon cinnamon ½ Teaspoon ground ginger 1/8 Teaspoon salt 3 Tablespoons unsalted butter, diced 1 Te...

I found this recipe in a weight watcher cookbook. It was delicious! I have listed the recipe exactly as it appears in the book, but I made a few modifications when I made it. I did not brush oil on the pineapple and I did not measure the spices. I just sprinkled a little bit on each side of the pineapple. I also didn’t have any lime juice so I skipped that part. The pineapple still turned out beautifully! Enjoy! 1 peeled and cored pineapple 1 ½ teaspoons canola oil ¼ teaspoon ground allspice 1/8 teaspoon cayenne 1 tablespoon fresh lime juice 1. Preheat the oven to 500 F. Spray a large baking sheet with nonstick spray. 2. Cut the pineapple lengthwise into16thin wedges. Lightly brush both sides of each wedge with the oil, sprinkle with the allspice and cayenne. 3. Place the pineapple, curved side down, on the baking sheet. Roasted until tender, about 12 minutes. Remove the pineapple from the oven, increase the oven temperature to broil. Brush the pineapple with the lime j...