Balsamic Spa Dressing Bonnie Stern Virtually Fat Free Food

BALSAMIC SPA DRESSING - BONNIE STERN - VIRTUALLY FAT-FREE

Balsamic Spa Dressing - Bonnie Stern - Virtually Fat-Free image

This dressing has wonderful flavour with virtually no fat. Try this on a Spinach and Strawberry salad....it will blow your mind and your tastebuds. Taken from her 'Heart Smart' cookbook, she notes: "This dressing can also be made with other mild vinegars such as raspberry, sherry, Champagne or a good red wine vinegar." NOTE: after several reviews, I'm going to adjust the water amount to 1/2 - 1 cup. Thanks for the suggestions everyone. :)

Provided by Diana 2

Categories Salad Dressings

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon pepper
1/2-1 cup water (start with 1/2 cup and increase if needed)
1 teaspoon honey (optional)
1/4 teaspoon salt (optional)

Steps:

Whisk together vinegar, lemon juice, oil, mustard, worcestershire, garlic and pepper.
Whisk in water.
Taste and add honey and or salt only if necessary.

VIRTUALLY FAT FREE WHITE SAUCE

Virtually Fat Free White Sauce image

Make and share this Virtually Fat Free White Sauce recipe from Food.com.

Provided by FLKeysJen

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 cup reduced-sodium chicken broth
3/4 cup evaporated skim milk
1/4 cup white wine
1/2 cup cornstarch

Steps:

Mix all ingredients together.
Saute with your favorite vegetables; let simmer until thick and bubbly, about three minutes.

Nutrition Facts : Calories 120, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.9, Sodium 75.4, Carbohydrate 21.1, Fiber 0.1, Sugar 5.7, Protein 4.9

SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN

Spatchcock Chicken With Paprika and Olive Oil - Bonnie Stern image

Bonnie Stern has done it again. Another splendid recipe, and so very easy to make. I highly recommend following her directions for flattening the chicken...so simple, you'll find yourself preparing chicken this way often. Also, don't forget to tuck the leg bone into the slitted skin. Makes for a very nice presentation and prevents the chicken from having that 'floppy leg' appearance. Bonnie has also included instructions for grilling, Prep time does not included time to marinade, as this will vary from person to person.

Provided by Diana 2

Categories Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 roasting chicken, approx. 3 lbs
2 tablespoons olive oil
1/2 tablespoon paprika
1/2 tablespoon kosher salt
1/8 teaspoon fresh ground black pepper
1 garlic clove, minced

Steps:

Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.
In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh.
To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.

Nutrition Facts : Calories 784.8, Fat 59.8, SaturatedFat 16.1, Cholesterol 243.8, Sodium 1100, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 57.4

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