Tangy Apple Slaw

  1. Tangy Apple Slaw

    45% calorie reduction from traditional recipe

    4 cups redded.aspx">shredded green cabbage
    1 cup redded.aspx">shredded carrots
    1 cup chopped unpeeled apple (1 medium)
    1/2 cup thinly sliced red or green pepper strips
    2/3 cup lite mayonnaise
    1/3 cup reduced fat sour cream
    3 tablespoons Equal® Spoonful *
    1-1/2 tablespoons Dijon mustard
    1 tablespoon lemon juice
    1/8 teaspoon pepper

    *May substitute 4 1/2 packets Equal sweetener

    Combine cabbage, carrots, apple and pepper strips in medium size bowl.

    Mix together mayonnaise, sour cream, Equal®, mustard, lemon juice and pepper in small bowl; stir until well blended. Spoon Equal mixture over cabbage mixture; gently toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.

    Makes 6 servings

    Nutrition information per serving: 152 cal., 2 g pro., 13 g carb., 11 g fat, 15 mg chol., 331 mg sodium

    Food exchanges: 2 1/2 vegetable, 2 fat

Also try these related recipes out

Doggy Biscuits Mix in a Jar

1 quart wide-mouth canning jar ...1 dog biscuit cookie cutter ...1 large envelope, with a hole punched in the upper left hand corner...1 cup all-purpose unbleached flour ...1/2 cup yellow cornmeal ...1/2 cup instant nonfat dry milk powder ...1 teaspoon brown or granulated sugar ...

South of the Border Enchiladas

24 soft corn tortillas ...2 cups cooked and shredded chicken ...1 white onion. finely chopped ...1 1/2 cups grated Mexican cheese such as manchego (Monterey...    jack or mild Cheddar can be substituted), divided ...1 pint sour cream ...1 cup Chile Sauce (recipe below) mixed with 1 cup chicken broth

Prepare Chile Sauce (recipe below).

Mix the chicken, onion and 1 cup of the cheese.

Heat 2 tablespoons of peanut oil in a skillet until the oil is medium hot.

Dip individual tortillas into the chile/broth sauce and heat in the skillet until you see they will fold. This will only take a few seconds.

Remove the tortillas and spread 2 tablespoons of the chicken, onion and cheese mixture on the tortilla, roll up and place in the rectangular dish. Repeat this process with the remaining tortillas.

Mix the remaining chile/broth sauce with the sour cream and pour over the rolled tortillas. Sprinkle the remaining cheese on top and bake in a 350 degree oven until bubbly. Garnish with springs of fresh cilantro or strips of hot or mild peppers. Serve hot.

Chile Sauce

4 or 5 ancho or pasilla chiles...

Orange Jell-O Cake

Yields 8 to 10 servings.

Cake...1 (18 1/4 ounce) box yellow cake mix ...2/3 cup vegetable oil ...2/3 cup water ...4 eggs ...2/3 cup orange juice ...1 cup granulated sugar

Glaze...