CLASSIC COLESLAW (ELLIE KRIEGER)
I love this - it utilizes Greek yogurt in the dressing to lighten things up. Can be eaten right away or for better flavor it should chill for a couple of hours or overnight.
Provided by coconutty
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together first 6 ingredients.
- Add coleslaw mix and caraway seeds, if using; toss to coat. Store in a covered container (preferably glass) and refrigerate.
Nutrition Facts : Calories 81.5, Fat 3.4, SaturatedFat 0.5, Cholesterol 3, Sodium 293.4, Carbohydrate 11.3, Fiber 1.9, Sugar 7.5, Protein 2.2
CLASSIC COLESLAW WITH CARAWAY
Provided by Ellie Krieger
Categories side-dish
Time 35m
Yield 6 servings, serving size 2/3 cup
Number Of Ingredients 8
Steps:
- If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.
- Excellent source of: Vitamin A and Vitamin C.
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 3.5 milligrams, Sodium 265 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 3 grams
SOUTHWESTERN SLAW
Provided by Ellie Krieger
Categories side-dish
Time 15m
Yield 10 cups, 12 servings
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.
CREAMY BROCCOLI SLAW
Provided by Ellie Krieger
Categories side-dish
Time 45m
Yield 6 servings, 1 serving equals 1 1/2 cups coleslaw
Number Of Ingredients 10
Steps:
- If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve.
- Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Whisk to incorporate and reserve.
- Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks (should be about 3/4 of a pound. tender broccoli stalks remaining). Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with sunflower seeds and serve.
NEW CLASSIC MEATLOAF
Steps:
- Preheat the oven to 350 degrees.
- Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
- In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
- In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
- Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
- Serving Size: one 1-inch thick slice
Nutrition Facts : Calories 250, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 370 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 21 grams
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