Sauerkraut Salad

 

Sauerkraut Salad

 

 

Sauerkraut is a probiotic, and low in calories...

but not so much when you pair it up with Polish Sausage in your crockpot. 

So here is an alternative good for Cycle 1! 

 

*Actually...

Rinse the sauerkraut (to cut down on salt),

add a dollop of local honey, a bit of seasonings,

and use Turkey Kielbasa.

Cook on low in crockpot. 

1 cup of Sauerkraut and I link is only

140 calories...but NOT a Cycle 1 dinner (good for Cycle 3)

 

Sauerkraut Salad:

Ingredients:

1 (32oz) package of Sauerkraut

1 Cup diced Celery

1/2 Cup chopped onion

1/2 Cup chopped green or red pepper

6 packets Truvia (1 Cup sugar)

5 Tablespoons Olive oil (1/3 Cup cooking oil)

5 Tablespoons Vinegar

Herbs of Choice (oregano, pepper, parsley, celery seed, garlic...NO added salt)

Directions:

Rinse and drain Sauerkraut. Squeeze out excess moisture.  In a large bowl, combine the sauerkraut, celery, onion, and green/red pepper. In a small bowl, whisk together the oil, sweetener, and vinegar.  Add herbs of choice.  Add to the sauerkraut mixture and stir well.  Cover and refrigerate overnight (or at least 4 hours).

1/2 cup = 52 calories, and counts as one probiotic serving for the day.

 

I also adjusted to make half a bag (and used the other half in the crockpot) 3 packets of Truvia, 2 Tbs oil, 2 Tbs vinegar, 1/4 cup onion and pepper, 1/2 cup celery.

Lime-Cilantro Vinaigrette and Yogurt Dip

 

Lunch Please...

Hmmm...what to eat?  This is pretty typical of my lunches lately.

I sure do love the Farmer's Market and the summer produce!

 

Start...

with a bed of lettuce, the darker the better, like a combination of curly red lettuce,

baby Kale, and baby spinach.

 

Then comes the fun part...

basically, what ever I have in my crisper drawer of the refrigerator

or in a basket on my counter top...

Green onions, tomatoes, fresh cilantro and basil, red and green peppers,

sliced hard boiled eggs, and whatever else...

(it was toward the end of the week...not my usual variety, but not bad.)

 

Protein???

An envelope of tuna. (I prefer the envelop over the can when eating it plain especially)

I also like to cook extra chicken and have it on hand to slice up and add to salads.

 

Dressing??

Why Lime Cilantro Vinaigrette of course!

Hmm...better add that recipe to this post huh?

 

Lime-Cilantro Vinaigrette

1/4 cup water

juice (and pulp) of one large lime

1/2 cup olive oil (or a blend of Olive and Flax Oil)

fresh chopped Cilantro

 

Mix together in a jar or dressing cruet and keep refrigerated.

 

 

A little something crunchy?

...some more veggies of course!! 

I had cauliflower, green beans, and celery.

 

And to dip???

 

Yogurt Dip!

Much less guilt, calories and fat!! and yet delicious!  WooHoo!!

Prepare the night before...

 

 

Put two white paper towels in a sieve and place over a deep bowl.

Pour in a 32 ounce container of Plain Low-Fat yogurt.

(Or...Fat Free or Plain Low or No-Fat Greek yogurt if you prefer)

Cover with saran wrap and place in refrigerator.

After 8 hours (usually I leave overnight), you will have yogurt cheese.

Yogurt cheese is a lot like cream cheese. Delicious as is, but to make it into dip,

add your seasonings of choice...such as garlic and onion.

One of my favorites...add 1/2 to whole envelope of dry Ranch Dip Mix.

Try to stay out of it until it has had a chance to season through nicely.

 

 

Baked Parmesan Chicken

Baked Parmesan Chicken

Ingredients:

• boneless skinless chicken breasts, rinsed and trimmed, cut into smaller pieces if desired
• fresh grated parmesan cheese
• gluten free chicken coating (substitute bread crumbs if you want)
• egg whites
• chopped fresh herbs (chives, parsley, cilantro)
• olive oil
• lemon (optional)

Directions:

• prepare ingredients
• dredge chicken in egg whites
• coat both sides with the grated cheese and bread crumb mixture (sorry, I didn't measure for this meal...I probably used a cup of cheese, and 1/4 to 1/2 cup of the gluten free coating I used)I also sprinkled in a little ground black pepper
• LIGHTLY coat a baking dish with olive oil (I used my favorite lemon infused olive oil)
• place coated chicken in baking dish and sprinkle over any remaining cheese mix
• Sprinkle chopped herbs over chicken

Bake:

• 350 degrees until internal temp reaches 170 degrees (30-345 min depending on the size of chicken pieces) and juices run clear
• optional: place briefly under broiler to brown cheese

Serve:

• lift from pan with spatula careful to keep the cheese coating on the bottom in place (and not left behind in the pan)
• serve with fresh steamed asparagus and quinoa with brown rice
• optional: squeeze lemon wedge over all three and garnish with a lemon slice