Labor Day Treats

I found a post on the web titled "A full Labor day picnic in five fifteen minute dishes." They were just too good to pass up. So I am trying four out of the five as my BFF is allergic to tomatoes and its my belief that they will be a hit!

This blog is mainly my virtual cookbook, in case of fire, flood or other damage this will be where I keep a stored record of my favorite dishes. Not to mention the odd, "Oh that looks really yummy!" Treasure that I find online and want to keep a copy of until they have been tried. I will then review and add into the Yes! or the No! Categories that will be made later.

First up on the list for today minus the yummy photos is!

BBQ Chicken Sandwiches

Active time: 10 minutes | Total: 10 minutes

1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
1 leaf romaine lettuce

Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.
Makes 1 serving.

Per serving: 323 calories; 8 g fat (1 g sat, 2 g mono); 62 mg cholesterol; 38 g carbohydrate; 26 g protein; 4 g fiber; 729 mg sodium; 456 potassium.
Nutrition bonus: Vitamin A (100% daily value), Selenium (56% dv).

Active time: 15-25 minutes | Total: 15-25 minutes | To make ahead: Cover and chill for up to 2 days.


Broccoli Slaw

4 slices turkey bacon
1 12- to 16-ounce bag shredded broccoli slaw or 1 large bunch broccoli (about 1 1/2 pounds)
1/4 cup low-fat or nonfat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped
1/2 cup finely diced red onion (1/2 medium)

1. Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
2. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
3. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.

Makes 8 servings, 3/4 cup each.

Per serving: 80 calories; 4 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 9 g carbohydrate; 3 g protein; 3 g fiber; 297 mg sodium; 181 mg potassium.
Nutrition bonus: Vitamin C (70% daily value).


Strawberry - Raspberry Sundae

Active time: 10 minutes | Total: 10 minutes

1 cup strawberries, plus more for garnish
1/2 cup raspberries, plus more for garnish
2 tablespoons sugar
1/2 teaspoon lemon juice
2 cups nonfat vanilla frozen yogurt

Puree strawberries and raspberries with sugar and lemon juice in a blender. Serve over frozen yogurt and top with sliced strawberries and raspberries, if desired.

Makes 4 servings.

Per serving: 130 calories; 0 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 28 g carbohydrate; 5 g protein; 2 g fiber; 65 mg sodium; 293 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Calcium (20% dv).

Cherry-Mint Spritzer

Active time: 10 minutes | Total: 10 minutes

1 cup pitted fresh or frozen (thawed) cherries
1/4 cup fresh mint leaves, plus 4 sprigs for garnish
8 teaspoons sugar
1/4 cup lime juice
3 cups cherry-flavored seltzer

Divide cherries, mint leaves and sugar among 4 glasses. Mash everything together with the back of a wooden spoon. Stir in lime juice. Fill glasses with ice and top with seltzer. Garnish with mint sprigs.

Makes 4 servings.

Per serving: 63 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 16 g carbohydrate; 1 g protein; 1 g fiber; 2 mg sodium; 130 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).

Also just for fun check out the 10 tricks for improving your memory!