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Happy Labor day weekend everyone!

I know many people will be barbecuing and picnicking at some point this weekend so I thought I would post a recipe for healthier potato salad because it is a picnic/bbq essential.

Potato salad can contain a lot of fat, calories and sodium, especially if you buy it premade. In my recipe, I used just enough light mayonnaise and only a little salt to cut the fat/calories and sodium content. But then of course when cutting salt and fat you want to make sure that it still tastes good so I added vinegar, pepper, dill, chives and mustard for flavor. The vinegar does add quite a zing, so if you are not a huge vinegar fan, cut the amount in half.

Also, I am lazy and hate peeling potatoes so I like using red skin potatoes because they have a thinner softer skin than regular baking potatoes so no need to peel 🙂

 Red Skin Potato Salad - Simple and Healthy

Healthier Red Skin Potato Salad

Serves 6
Ingredients
1.5 lbs Red Potatoes ( I just bought a 3lb bag and used half)
3/4 Cup Light Mayonnaise*
1 Teaspoon Dried Dill
2 Tablespoons Fresh Chopped Chives
1 Teaspoon Dijon mustard
1/4 Cup White Wine Vinegar or Champagne Vinegar
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Sea Salt

Directions
Chop potatoes into bite size pieces (no need to remove skin) and place in a saucepan with water covering potatoes. Bring to a boil and cook until tender, about 10 min. While potatoes are cooking, mix mayonnaise, dill, chives and mustard in a small mixing bowl and refrigerate. Drain potatoes after they are done cooking and place in a large mixing bowl. Add vinegar, pepper and salt to potatoes, toss to coat. Allow potatoes to cool and then add refrigerated mayonnaise mixture to potatoes. Mix gently and refrigerate until ready to serve. Feel free to add celery or onions if you like a little crunch in your potato salad.
*Look for a mayonnaise that has about 35 calories and 3g of fat per tablespoon
 Healthier Redskin Potato Salad
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For Memorial Day I wanted to make a quick, easy and healthy bite size dessert. I found a lot of recipes for stawberries filled with a cheesecake type filling that looked delicious, but had entirely too much saturated fat, calories and sugar for my liking. But I loved the idea of filling a strawberry to make a bite sized treat. Strawberries are full of fiber, vitamin C, and multiple other vitamins, minerals and antioxidants. Research shows that eating strawberries may decrease cancer risk, improve cardiovascular health and boost cognitive functioning so you can definitely feel good about eating these tasty treats! For my filling I decided to use neufchatel cheese (like cream cheese but with 1/3 less fat), nonfat plain greek yogurt to cut the fat and calorie content further, a small amount of sugar (1 teaspoon) and pure vanilla extract. Everyone seemed to enjoy them and they were so simple and easy to make.

Strawberry Dessert Bites

Ingredients
1 -16 oz box of Fresh Strawberries (approx 20 berries)
4 oz Neufchatel Cheese
1/4 Cup Nonfat Plain Greek Yogurt
1 Teaspoon Sugar
1/2 Teaspoon Vanilla Extract
Directions
Clean the strawberries and remove the center of each strawberry with a small paring knife to make a hole for the filling. See picture below. Combine remaining ingredients (cheese, yogurt, sugar and vanilla extract) together in a bowl and mix well. Once well blended, scoop filling into each berry with a small spoon. If you want it to look more professional and fancy you can try using a cake decorator or icing bag. (I just scooped the filling in with a spoon because I was in a rush…. that is why mine look a little messy) Refrigerate until ready to serve. Super easy!
 
Strawberry Dessert BitesStrawberry Dessert Bites
Nutrition Info
Serving Size: Approx 4 Strawberries
Calories: 95
Carbohydrates: 7.6 g
Protein: 3.7 g
Fat: 5.4 g
Saturated Fat: 2.9 g
Fiber: 1.4 g
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