Fruited Spinach Salad Dressing

½ cup orange juice

¼ teaspoon unflavored gelatin

1/2 teaspoon lemon juice

1 teaspoon poppy seeds

Combine orange juice and gelatin in a small non-aluminum saucepan; let stand 1 minute. Place over medium heat; cook 2 minutes or until gelatin dissolves, stirring constantly. Remove from heat, stir in lemon juice and poppy seeds. Pour into a class or stainless steel bowl. Cover and chill for at least 3 hours.

Strawberry – Spinach Salad

1/3 cup reduced-calorie mayonnaise

¼ cup unsweetened orange juice

1 teaspoon sugar

1 teaspoon poppy seeds

½ pound fresh spinach, washed, trim and torn

2 cups sliced fresh strawberries

Combine 1st four ingredients in a small bowl; stir well, and set aside. Gently toss spinach and strawberries in a large bowl; arrange on 8 individual salad plates. Drizzle 1 tablespoon poppy seed mixture over each salad.

Yield: 8 servings (about 54 calories per serving)

Protein 1.2; Fat 3.1; Carbohydrate 6.2; Cholesterol 3; Iron 1.2; Sodium 96; Calcium 42.

Salmon with Hoisin, Orange, and Bok Choy

Salmon with Hoisin, Orange, and Bok Choy
 

To crack coriander, place in a resealable plastic bag and tap with a mallet. Hoisin adds sweetness.
2 servings
    •    PREP: 15 minutes
    •    TOTAL: 30 minutes


Ingredients
    •    2 heads of baby bok choy, each cut lengthwise into 6 wedges
    •    2   5-to 6-ounce salmon fillets
    •    2 tablespoons fresh orange juice
    •    1 green onion, thinly sliced
    •    1 tablespoon hoisin sauce
    •    1 teaspoon minced peeled fresh ginger
    •    1/2 teaspoon finely grated orange peel
    •    3/4 teaspoon cracked coriander seeds
    •    1/4 cup fresh cilantro leaves
 

Preparation 

Preheat oven to 425°F. Grill on Indirect heat.

Form bed of bok choy in center of each of two 12-inch square pieces of foil. 

Top bok choy with fish. 

Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. 

Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. 

Top with cilantro. 

Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. 

Place packets on baking sheet. 

Bake until fish is just opaque in center, 12 to 14 minutes. 

Transfer packets to plates and serve.

     Nutritional Information


One serving contains the following:
    •    Calories (kcal) 262.3
    •    %Calories from Fat 36.2
    •    Fat (g) 10.5
    •    Saturated Fat (g) 1.6
    •    Cholesterol (mg) 89.8
    •    Carbohydrates (g) 6.9
    •    Dietary Fiber (g) 0.9
    •    Total Sugars (g) 4.5
    •    Net Carbs (g) 5.9
    •    Protein (g) 32.8


Read More http://www.bonappetit.com/recipes/quick-recipes/2009/12/salmon_with_hoisin_orange_and_bok_choy#ixzz1A1iOIpLZ

Fruit Smoothies

Fruit Smoothies

Add ingredients to a blender:

One cup of your favorite fruit. My favorites for smoothies

include mulberries, cherries, pluots, blueberries or peaches.

One and a half cups orange juice or apple juice.

One cup vanilla yogurt.

One-quarter cup non-fat milk.

One banana.

Six tablespoons soy protein powder (optional).

Blend thoroughly. Refrigerate unused portion.

Makes 40 oz, about five servings.

175 calories per serving.

30 grams carbohydrates per serving.

7 grams protein per serving.

Note: to enjoy this delicious drink throughout the year,

vacuum seal and freeze your excess cherries, mulberries

and blueberries. Cut excess pluots and peaches into chunks;

seal and freeze.

Experiment with other fruits, including plums, apricots,

cranberries and nectarines!