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Health Expo 2013

Fr. Paul D. Seil Host of Our Daily Bread
"Our Daily Bread" airs every second Saturday at Noon on WKBW Ch. 7 

Health Expo 2013

Low Fat Lemon Caesar Dressing:
Lemon Zest from 1 lemon
Juice from one lemon
1 Tbsp. anchovy paste
2 oz. white wine vinegar
2 cloves minced garlic
1 oz. Worcestershire sauce
A few grinds of salt
A few grinds of pepper
1 Tbsp. Dijon mustard
4 oz. 0% fat sour cream
4 oz. Extra Virgin Olive Oil or Canola oil

Whisk all ingredients in bowl except for the Olive Oil. Drizzle in oil while whisking fearlessly. When all the ingredients are married, chill this mixture in the fridge. Serve as a salad dressing,over grilled Romaine lettuce, vegetables, or as a condiment for chicken.

Lo Fat Dip for Fruit:
8 oz. 0% fat plain yogurt
1 tsp. each of Vanilla Extract & Almond Extract
4 oz. 0% fat sour cream
1 Tbsp. artificial sweetener
1 tsp. lemon juice
Nutmeg, Cinnamon
Assorted fruit such as strawberry, bananas, apples, pineapple or kiwi

Mix ingredients together. Serve with fruit.
Also goes well as a condiment to skewered Grilled Chicken.

Grilled Shrimp, Chicken or Vegetables

For Shrimp use thawed uncooked shrimp P/D (peeled and deveined).
If you would rather use chicken, use skinless boneless breasts and
cut them into two inch cubes.

Skewer up the protein (shrimp or chicken), some vegetables (cherry tomatoes, zucchini, peppers, partially cooked small potatoes or cut onions).
Remember to skewer them in groups of the same kind.

While it is popular to put a variety of items on each skewer, it is better by far to grill items in groups of the same food on each skewer so that they will be cooked at the same time.
For example, if you put shrimp, chicken and tomatoes on a skewer, the tomatoes will be cooked first, next the shrimp, and finally the chicken.
When the chicken is done, the tomatoes will be falling apart
and the shrimp will be overcooked and rubbery.

LIGHTLY marinating shrimp/chicken will add flavor with little fat or calories. Using Olive Oil, BRUSHED ON will add a little “good” fat.

VINEGAR also adds a lot of flavor with little or no calories or fat. Some people even believe there are certain health benefits to vinegar. Sprinkle with a little flavored vinegar.
Sherry, balsamic, sage and stronger vinegars go well with chicken.
Milder vinegar (white balsamic) lets the shrimp flavor come through. Brush with a light amount of Olive Oil or canola oil.

Adding fresh or dried herbs to protein can add a lot of flavor without the fat.
For shrimp use basil or oregano. For chicken use basil, oregano, sage or tarragon.