Low Fat Salad Recipes

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In this video, Betty demonstrates how to make her hearty and delicious Top-Notch Taco Soup. Composed of ground beef, onion, chili beans, corn, tomatoes, tomato sauce, green chiles, taco seasoning and ranch seasoning, this is a combination that is sure to please! Ingredients: 1 pound lean ground beef 1 large onion, chopped (3) 15 ½ -oz. cans Mexican-style chili hot beans, undrained 15 ¼-oz. can whole kernel corn, undrained 15-oz. can tomato sauce 14 ½-oz. can Mexican-style tomatoes, undrained and chopped 4 ½-oz. can chopped green chiles, undrained 1 ¼-oz. envelope taco seasoning mix (If you cant find this mix, you may substitute some chili powder and cumin, to taste.) 1-oz. envelope Ranch-style salad dressing mix (If you cant find this mix, you may omit this ingredient, or add some liquid Ranch-style salad dressing, to taste) 1 ½ cups water sour cream, finely shredded cheddar cheese, and cilantro leaf for garnish In a Dutch oven, brown 1 pound lean ground beef and 1 large chopped onion over medium heat, stirring constantly, until beef is browned and crumbly and onion is soft. Drain off any excess fat. Stir in (3) 15 ½-oz.cans of Mexican-style chili hot beans (undrained), a 15 ¼-oz. can of whole kernel corn (undrained), a 15-oz. can of tomato sauce, a 14 ½-oz. can of Mexican-style chopped tomatoes (undrained), a 4 ½-oz. can of chopped green chiles (undrained), a 1 ¼-oz. envelope of taco seasoning mix, a 1-oz. envelope of Ranch-style salad dressing mix, and 1 ½ cups water …

Just my observations on nutrient dense, low calorie foods which are common in traditional societies but missing in our overweight fast food nation. (don’t worry I’ll plan on doing a few “deeper” videos soon) keywords: diet low calorie nutrients fat vitamins minerals health native natural weight kale honey sea super food thin american us

In this video, Betty demonstrates how to make a gorgeous and healthy Black Eyed Pea Salad. It is a great, light summertime delight that you will enjoy whether you are watching your calories or not! Ingredients: (2) 15-oz. cans black eyed peas, drained and rinsed (You may cook an equivalent amount of dry black eyed peas, according to package instructions, if you prefer.) 2 cups chopped Roma tomatoes (Any variety of tomato is fine.) 1 cup chopped green pepper ½ cup chopped onion ½ cup rice vinegar 2 teaspoons sugar (You may use sugar substitute to lower the calories.) In a medium serving bowl, combine 2 cans black eyed peas, 2 cups chopped tomatoes, 1 cup chopped green pepper, and ½ cup chopped onion. Mix well. In a small bowl, combine ½ cup rice vinegar and 2 teaspoons sugar. Pour over pea mixture and toss. Chill at least 30 minutes before serving. This is a colorful and nutritious salad, and it is also very tasty! Enjoy!!! –Betty 

www.DedeMed.com a Mediterranean Salad Recipe with Tahini Salad Dressing a must try recipe. For the written recipe for this Mediterranean salad recipe with tahini salad dressing go to http

Quick and Easy Recipes * Raw Food Diet Menu * Corn Recipes * Raw Food Weight Loss * Your love & support for the liferegenerator is infinitely appreciated: bit.ly ❤ Visit the LIFE REGENERATOR STORE for my Favorite Juicer & More bit.ly ❤ ❤ A TRUE Raw Food Whole Food Meal! Totally 100% Raw Corn on the Cob, Tomato Slices, Cucumber Chunks & Cilantro… spritzed with Lime Juice ❤ * I ngredients * …missing quantities are up to you for this one!… — Raw Corn on the Cob (yes, totally raw, NOT even so much as lightly steamed…although if you need to steam them, we won’t tell anyone…) — Beefsteak Tomatoes — Cucumbers* — 1 bunch of Cilantro — 1 Lime *unpeeled if organic; peeled if inorganic * P reparation * — 1) Shuck the corn, and lay out on what will be each person’s lunch or dinner plate. — 2) Slice the beefsteak tomatoes into very large pieces & slice the cucumbers lengthwise into quarters, setting all sliced tomatoes & cucumbers along side the shucked ears of corn. — 3) Chop the cilantro into large pieces, and divide among all of the plates as well. — 4) Use a manual citrus juicer or a citrus hand juicer to squeeze the juice of the lime over everything on each plate, but concentrating most heavily on the cilantro and the corn. — 5) Serve, and enjoy! * I nspiration * — I wanted to share with you a REAL raw food meal, meaning one that is more typical for a REALLY quick and simple raw food dinner. This recipe involves no machines! But I do use a knife… — The top …

In this video, Betty demonstrates how to make an old standby, Three Bean Salad. It is healthy and delicious and certainly quick and easy to make! Ingredients: 1/2 cup white vinegar 1/2 cup sugar 1/2 cup vegetable oil 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper–Note: You may substitute 1/2 cup chopped green or 1/2 cup chopped red pepper for the two individual 1/4 -cup measures of the two different kinds. 14.5 oz. can cut green beans, drained 14.5 oz. can cut wax beans, drained 14.5 oz. can dark red kidney beans (repeated drained and rinsed with water) in a large mixing bowl, combine 1/2 cup vinegar, 1/2 cup sugar, 1/2 cup oil, 1/2 cup chopped onion, 1/4 cup chopped green pepper, and 1/4 cup chopped red pepper. Mix well. Drain all 3 cans of beans and add them to the dressing. Stir gently, until all flavors are intermingled. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight. Pour from mixing bowl into a serving bowl. Serve cold. If you put this in a pretty, clear serving bowl, it will look dramatic and tasty! And, remember, it is *very* healthy and slimming!!!

In this video, Betty demonstrates how to make a colorful and delicious Mung Bean Sprout Salad. An arrangement of fresh spinach, cucumber and radish slices, chick peas, and sliced ripe olives is covered with crisp, fresh mung bean sprouts. With a little oil-free Balsamic Raspberry Vinaigrette Salad Dressing drizzled over the top, this salad is nutritious and is perfect for those of your who are watching your calories! It is still wonderful, even if you are not dieting! Ingredients: I bag fresh spinach (These spinach leaves are pre-washed, but you may want to wash and dry the spinach before assembling your salad.) 1 cucumber, sliced 1 bunch radishes, sliced 15-oz. can chick peas (garbanzo beans), drained 6.5-oz. can sliced ripe olives, drained 1 quart fresh mung bean sprouts On a salad plate, assemble your salad as follows: Place a layer of spinach leaves on the bottom of the salad plate. Arrange cucumber slices, symmetrically over the spinach, as desired. Next, arrange radish slices on top of cucumber slices, as desired. Now, place chick peas (garbanzo beans) over radish slices, as desired. Next, place ripe olive slices on top of chick peas, as desired. Top the whole salad off with fresh mung bean sprouts, making a lacy design. Serve with Balsamic Raspberry Vinaigrette Salad Dressing for a gorgeous, healthy salad that can be used as a full meal! I hope you enjoy the salad! –Betty 

In this video, Betty demonstrates how to make a colorful (and healthy) springtime fruit salad using strawberries, blueberries, and pineapple–all in season and easily available in spring! It is luscious, also! Ingredients: 2 cups fresh strawberries, washed, dried (with paper towel), and quartered 2 cups fresh blueberries, washed and dried 2 cups fresh pineapple, peeled and cored, sliced and cut into pieces–same size as strawberry slices 3 tablespoons Spleda (or sugar or other artificial sweetener) 1 carton strawberry glaze (I used sugar-free.) 8 oz. carton frozen whipped topping, thawed (I used fat-free.) Add 2 cups strawberry slices, 2 cups blueberries, and 2 cups pineapple pieces to a large clear serving bowl. Sprinkle with 3 tablespoons of Splenda, and gently stir it in. At this point, you can cover your springtime fruit salad with plastic wrap and refrigerate until ready to serve. Here are a few options: 1) You may serve your springtime salad, as is, by placing a generous portion in a berry bowl or flat salad dish–very pretty and very tasty! 2) You may make a beautiful dressing for your fruit salad as follows: Place about 1 cup of thawed whipped topping in a small mixing bowl. Add strawberry glaze, 1 tablespoon at a time, stirring after each addition. When you have the look you want, your dressing is done! (You may stir only until it is striated (red and white streaks), or stir completely for a “pinkish” look. Now place a generous dollop of your dressing on a bowl …

In this video, Betty demonstrates how to make Balsamic Raspberry Vinaigrette Salad Dressing. This salad dressing is tangy, with just a hint of raspberry flavor. You will enjoy it on fresh salad greens! Ingredients: ½ cup white balsamic raspberry vinegar (You may use any flavored vinegar.) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 4 teaspoons sugar 2 cloves garlic, minced 2 teaspoons Worcestershire sauce 1 tablespoon honey mustard (You may use Dijon mustard or any prepared mustard that you like.) In a 2-cup measuring cup, combine ½ cup raspberry vinegar, ¼ teaspoon salt, ¼ teaspoon black pepper, 4 teaspoons sugar, 2 cloves of minced garlic, 2 teaspoons Worcestershire sauce, and 1 tablespoon prepared mustard. Mix well. Place in a container for serving. Stir right before serving. Store leftover salad dressing in a jar with a screw-on cap and store in the refrigerator. This will keep indefinitely. I made this salad dressing with no oil, and if you replace the sugar with an artificial sweetener, it will be almost calorie-free! I will have a nice salad for you to put it on tomorrow! –Betty 