Low-Salt, Low-Fat Recipes
Oat Bran and Yogurt Muffins
These muffins boast more nutrition than a high-calorie snack bar.
- Vegetable oil spray
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup oat bran
- 1/2 cup raisins
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup low-fat yogurt
- 1 large egg or egg substitute equivalent
- 1 tablespoon vegetable oil
Preheat oven to 425°F. Spray a 12-cup muffin tin with vegetable oil spray. In a large bowl, stir together flours, oat bran, raisins, sugar, baking powder and baking soda. In a small bowl, whisk together remaining ingredients. Pour into flour mixture and stir just until moistened. Do not overmix. Batter should be lumpy. Pour about 1/4 cup batter into each muffin cup. Bake for 16 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Macaroni Vegetable Salad
- 12 ounces elbow macaroni
- 1/3 cup canola oil
- 3 tablespoons lemon juice
- 2 teaspoons grated onion
- 1 tablespoon minced garlic
- 1/8 teaspoon honey
- 1 tablespoon plus 1 teaspoon Mrs. Dash seasoning
- 1 quart bite-size spinach leaves
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced radishes
Cook macaroni according to package directions. Drain and rinse with cold water. Mix together oil, lemon juice, onion, garlic, honey and seasoning. Toss pasta with 1/3 cup of the dressing. Chill thoroughly. Add spinach, carrots and radishes. Pour remaining dressing over salad and toss gently. Serves 4.