Author: Cindy Randolph

Best Homemade (Healthy) Ranch Dressing

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 Best Homemade (Healthy) Ranch Dressing
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Course Condiment
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. In a medium bowl add all ingredients and whisk to combine. Makes 1 cup.
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Nutrition Facts
Best Homemade (Healthy) Ranch Dressing
Amount Per Serving
Calories 19 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.02g
Cholesterol 0.4mg 0%
Sodium 147mg 6%
Potassium 27mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 0.2g 1%
Sugars 2g
Protein 2g 4%
Vitamin A 2%
Vitamin C 2%
Calcium 5%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Toasted Garlic-Butter Ravioli with Spinach

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 Toasted Garlic-Butter Ravioli with Spinach
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring 12" sauté pan of water to a boil and generously season with salt. Prepare a rimmed sheet pan with parchment paper. Cook pasta according to package directions until al dente. Remove ravioli using a slotted spoon and place in a single layer on the sheet pan, then discard water.
  2. Place the pan over medium heat. Add oil, butter, and garlic; sauté until butter begins to bubble, about 1 minute. Add red pepper flakes, salt, and pepper; stir with a rubber spatula. Add half the ravioli and stir gently until well coated; immediately add balance of ravioli and repeat. Flip the ravioli gently as needed to prevent them from sticking. Cook ravioli until golden brown, about 5 minutes.
  3. Toss in spinach gently, then garnish with parsley and Parmesan. Serve immediately.
Recipe Notes

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

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Spinach balls

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 Spinach balls
Those Cheesy Spinach balls are the best easy appetizer to impress your guest. It is made in few minutes using only 5 ingredients.
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Course Appetizer
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
balls
Ingredients
Course Appetizer
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
balls
Ingredients
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Instructions
  1. Preheat oven to 350 F (180 C).
  2. Trim and wash the fresh spinach leaves.
  3. Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.
  4. Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
  5. Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
  6. Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
  7. Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
  8. If too moist add slightly more crumb until easy to roll as ball with your hands palms.
  9. Place the balls on a non-stick cookie tray covered with baking paper.
  10. Bake at 350F (180C) for 15-20 minutes or until golden on the top.
  11. Serve immediately or cold in luchboxes.
  12. Serve with dips of your choice like pesto, hummus or homemade ketchup.
Recipe Notes

[recipe]Spinach measurement : you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is OK to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach. Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love. Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!

https://www.sweetashoney.co/spinach-balls/

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Nutrition Facts
Spinach balls
Amount Per Serving
Calories 30 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 23mg 8%
Sodium 68mg 3%
Potassium 271mg 8%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 0.2g
Protein 3g 6%
Vitamin A 90%
Vitamin C 22%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

No-Knead Dutch Oven Bread

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 No-Knead Dutch Oven Bread
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Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour
Passive Time 8 hour
Servings
slices
Ingredients
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour
Passive Time 8 hour
Servings
slices
Ingredients
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Instructions
  1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
  2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
  3. Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
  4. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
  5. Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.
  6. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.
Recipe Notes

Author: Girl Versus Dough (based on Jim Lahey's original method)
Prep time: 8 hours 40 mins
Cook time: 1 hour
Total time: 9 hours 40 mins
Yields: 1 large round loaf

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Nutrition Facts
No-Knead Dutch Oven Bread
Amount Per Serving
Calories 148
% Daily Value*
Sodium 291mg 12%
Potassium 59mg 2%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Protein 4g 8%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Waldorf Salad with Yogurt Dressing

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 Waldorf Salad with Yogurt Dressing
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Course Side Dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
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Instructions
  1. 1. In a medium bowl, whisk together yogurt and lemon juice; season with coarse salt and ground pepper.
  2. 2. Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight.
  3. 3. Divide salad in quarter; serve each portion on 2 Boston lettuce leaves.
  4. 1 serving is approximately 102g.
Recipe Notes

http://www.marthastewart.com/336385/waldorf-salad-with-yogurt-dressing

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Nutrition Facts
Waldorf Salad with Yogurt Dressing
Amount Per Serving
Calories 213 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Sodium 127mg 5%
Potassium 69mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 9g
Protein 6g 12%
Vitamin A 2%
Vitamin C 11%
Calcium 5%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Low-Fat Tartar Sauce Recipe

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 Low-Fat Tartar Sauce Recipe
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Course Condiment
Cuisine American
Servings
Ingredients
Course Condiment
Cuisine American
Servings
Ingredients
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Instructions
  1. In a small bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 1 C.
Recipe Notes

https://www.tasteofhome.com/recipes/low-fat-tartar-sauce

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Nutrition Facts
Low-Fat Tartar Sauce Recipe
Amount Per Serving
Calories 35 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.02g
Cholesterol 1mg 0%
Sodium 195mg 8%
Potassium 84mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 0.1g 0%
Sugars 4g
Protein 2g 4%
Vitamin A 1%
Vitamin C 2%
Calcium 6%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

Cornmeal-Battered Oven-Fried Catfish

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 Cornmeal-Battered Oven-Fried Catfish
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 425°F. Coat a large nonstick baking sheet with cooking spray.
  2. In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
  3. Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
  4. Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with lemon wedges. Yields 1 fillet per serving.
Recipe Notes

https://www.weightwatchers.com/us/recipe/cornmeal-battered-oven-fried-catfish-1/5626a5f34236657004995b285

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Nutrition Facts
Cornmeal-Battered Oven-Fried Catfish
Amount Per Serving
Calories 404 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 80mg 27%
Sodium 965mg 40%
Potassium 500mg 14%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 3g
Protein 24g 48%
Vitamin A 8%
Vitamin C 2%
Calcium 12%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Dutch Oven Grecian Chicken

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 Dutch Oven Grecian Chicken
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 min
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 min
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees / 190 c
  2. Stuff ½ of one lemon into the chicken's cavity with 5-8 garlic cloves.
  3. Generously salt and pepper chicken.
  4. Add to dutch oven and throw in rest of lemon and garlic.
  5. Sprinkle chicken with oregano.
  6. If you like extra crispy chicken skin, add a pat or two of butter to the top.
  7. Add lid and cook 1½ hours, checking temp every 20 minutes after an hour. You want the temp to get to 160, and then remove the lidded dutch oven, as it will keep cooking to reach the safe internal temperature of 165 degrees for a chicken.
  8. Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.
  9. Remove from pan, and carve!
Recipe Notes

Tips to Perfect Whole Roasted Greek Chicken

The only real work here is stuffing some lemons and garlic into the chicken and seasoning the bird up.

After that, just toss it in the pan and cook for about an hour and a half- and you’re done!

The chicken also gives off a delicious cooking liquid that is very gravy like, and very lemony.

The garlic also turns a delicious golden brown and has an incredible caramel flavor. I like to add a little of this to cous cous for an insanely delicious flavor!

I prefer using a chicken under 3 1/2 pounds – I feel they provide more flavor in this recipe. Look for free range organic chicken if possible.

While butter doesn’t seem like the proper Greek way (hello, olive oil!), every family I’ve eaten this dish wish from Greece uses butter for the flavor. I realize this is very Americanized, and you can use either – but the butter gives a lovely richness to the chicken skin that I just don’t quite get with olive oil. Go ahead and use oil if you prefer it though!

https://sweetcsdesigns.com/dutch-oven-grecian-chicken/

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Nutrition Facts
Dutch Oven Grecian Chicken
Amount Per Serving
Calories 692 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 15g 75%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 317mg 106%
Sodium 292mg 12%
Potassium 145mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 68g 136%
Vitamin A 33%
Vitamin C 37%
Calcium 17%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Small Pot Roast

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 Cindy's Small Pot Roast
I wanted to make pot roast, but there are only two of us, and all of the recipes I found online called for 2 1/2 - 5 pound roasts. That's a lot for two people! So I made this version, much more suitable for 2 people, without a lot of leftovers. Enjoy!
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
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Instructions
  1. Remove roast from refrigerator about an hour before cooking - long enough for the roast to be about room temperature.
  2. Preheat oven to 325F.
  3. Heart oil in dutch oven to medium/medium-high heat. Pat roast dry and sprinkle salt and pepper on all sides, patting to help seasonings stick. Brown slightly on all sides - since it's a small roast and near room temperature, it won't take long on each side or you will start cooking it, maybe 45 seconds each side. Make sure to get every surface of the roast!
  4. Add sage and thyme to hot bouillon and mix well.
  5. Remove roast from dutch oven and drain excess fat. Place roast back in dutch oven and add hot bouillon, thyme, and sage. Make sure lid is on properly so that it hols all of the liquid and steam, and place in oven.
  6. Cook for 1 1/2 hours, then remove and add vegetables. Be sure to spread everything around so that it's totally cover with the liquid.
  7. Return to over and cook another 1 1/2 hours, or until roast is so tender it falls apart when you try to fork it.
  8. Move roast and vegetables from dutch oven to platter, and cover well to keep warm. Place dutch over with cooking liquid on burner on medium/medium-high heat. Add 2 Tbsp flour to liquid and whisk together. Let simmer until liquid is reduce to about 1/3 and gravy is thickened, whisking frequently.
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Nutrition Facts
Cindy's Small Pot Roast
Amount Per Serving
Calories 287 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 50mg 17%
Sodium 86448mg 3602%
Potassium 851mg 24%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 4g
Protein 28g 56%
Vitamin A 197%
Vitamin C 32%
Calcium 10%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

Low Fat Pie Crust

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 Low Fat Pie Crust
This pie crust can easily be made fat free by changing the butter to fat free margarine. Which does not appear to be sold in Columbia, MO that I could find, so I had to use a low fat substitute.
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Course Dessert
Cuisine American
Servings
crust
Ingredients
Course Dessert
Cuisine American
Servings
crust
Ingredients
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Instructions
  1. Preheat oven to 475°F.
  2. Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not over-work the dough.
  3. Shape this mixture into a ball and place it between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
  4. Spray pan with a non-fat cooking spray and Arrange crust in pan. Cut off the edges that hang over.
  5. Prick the bottom with a fork and brush over with a little bit of beaten egg white. Bake 10 minutes or until golden brown. Cool before adding filling.
Recipe Notes

It's probably a good idea to prebake it before using it in almost any recipe.

If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350°F for 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get overbrown. Remove foil for the last five minutes.

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Nutrition Facts
Low Fat Pie Crust
Amount Per Serving
Calories 949 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Sodium 1774mg 74%
Potassium 315mg 9%
Total Carbohydrates 173g 58%
Dietary Fiber 8g 32%
Protein 24g 48%
Vitamin A 40%
Iron 47%
* Percent Daily Values are based on a 2000 calorie diet.