Fat Free Thousand Island Dressing

Fat Free Thousand Island Dressing

Does anyone actually eat thousand island on a salad? I mean, don’t get me wrong, I find it delicious, and I absolutely love it on sandwiches, burgers, and as a dipping sauce, but on a salad? I don’t think I’ve ever seen anyone eat it like that.

Fat Free Thousand Island Dressing

I told Hermano I made my own thousand island, and he told me I needed to recreate the big mac. I had totally forgotten that thing even exists, but I feel like now I have to tackle it. Especially since I’m apparently obsessed with burgers lately.

Fat Free Thousand Island Dressing

I used to get thousand island on my sandwiches all the time, but I kicked the habit to the curb when I started my weight loss journey. There aren’t a lot of options at the store if you want a healthier version, and most of them are filled with ingredients I don’t want to go anywhere near, so I figured I’d try my hand at my own version.

Fat Free Thousand Island Dressing

You guys…making your own salad dressing (or sandwich dressing, or dipping sauce) is SO EASY. Seriously. There is no reason to buy this stuff. It only requires a handful of ingredients, and about 5 minutes of your time.

Fat Free Thousand Island Dressing

Nonfat plain Greek yogurt is the secret to making it thick and creamy without any fat. From there, I just added a little bit of reduced sugar ketchup (available at most grocery stores), some sweet relish, honey for added sweetness, vinegar, and some seasonings. Aside from the relish, I had all of the ingredients in my house already! And with hardly any added time, I had a delicious sandwich with sweet and creamy thousand island in minutes *hint hint*.

Fat Free Thousand Island Dressing

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3/4 cup

Serving Size: 2 tbsp

Fat Free Thousand Island Dressing

Ingredients

  • 1/2 cup nonfat plain Greek yogurt
  • 2 tbsp reduced sugar ketchup
  • 1 tbsp white vinegar
  • 1-2 tsp honey (depending on desired sweetness)
  • 2 tsp sweet pickle relish1 teaspoon white onion, finely minced
  • pinch onion powder
  • dash each salt and pepper

Instructions

  1. Whisk all ingredients together in a medium bowl. Store refrigerated in an airtight container for 7-10 days. Serve completely chilled.
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Drink & Dish: Buffalo Chicken Dip {with video!}



Let’s talk for a second about making a video.

Healthy Buffalo Chicken Dip

It’s, um…hard. I naively assumed that I would be great at this, You see, I’m an actor. I have a degree in musical theatre. This is what I teach people to do all day long, right??? Well, as it turns out, it’s not quite that simple. Shocking, right? But it is a whole lot of fun!

Healthy Buffalo Chicken Dip

I believe it was the day that Nicole and I ran 21 miles that we decided to create our own internet cooking show. When we talk about food, we run faster. We spend a lot of time talking about food.

Healthy Buffalo Chicken Dip

I think the hardest part of this process for me was that my big, ridiculous, often over-the-top personality doesn’t always translate to a tiny little camera box. Nicole kept telling me I was shouting because I’m so used to having to project on stage, haha. It’s definitely a learning process, and there are quite a few things I want to work on for the next time (like, oh…actually plugging in our microphone and shooting in the hd format…whoops…), but I am pretty proud of what we put together.

Healthy Buffalo Chicken Dip

Make sure you go over to Nicole’s page to check out her recipe too!

Buffalo Chicken Dip

yield your entire party

  • 9-11 oz chicken breast, cooked and shredded 
  • 4 oz reduced fat cream cheese
  • 1 cup nonfat plain Greek yogurt
  • 4 oz reduced fat sharp cheddar cheese
  • 2-3 tsp ranch seasoning
  • 1/3 cup buffalo sauce (or more if you want it spicier)
  • bleu cheese for topping (optional)
  • carrots and celery for dipping

Directions:

  1. Combine chicken, cream cheese, Greek yogurt, cheddar cheese, ranch seasoning, and buffalo sauce in a medium sauce pan over medium heat. Stir constantly until all items are incorporated and dip is heated throughout, about 10-15 minutes.
  2. Serve topped with crumbled bleu cheese, with carrots and celery. Dip can be stored in an airtight container in the refrigerator for one week, and reheated or eaten cold (if you’re weird like me ;) ).

Cake Batter Dip

Surely you’ve seen this floating around pinterest, no?

I’ve seen this delicious dip on several blogs and I knew I wanted to try it out myself.

I knew that my future sister in law’s bridal shower was the perfect opportunity! This stuff was the hit of the shower, let me tell you!

So simple, so easy, so delicious, and so not as unhealthy as it sounds! Some of the guests thought it tasted like frosting. I thought it tasted like after you put your batter in the baking pan and you stick your whole face in your mixing bowl and lick it clean. You do that too, right??? Or now you think I’m a freak and you promptly clicked the little x on this tab and made a mental note to never return. That’s okay, if you don’t lick the bowl, I’m not sure we can be friends.

This dip requires three ingredients, and about as many minutes. It’s crazy that something so delicious can be so easy! My favorite moment of the day was when my five year old niece took a bite and happily exclaimed “Yummy yummy in my tummy!!” So my friends, make this for every party you throw. Seriously.

Cake Batter Dip

  • 1 box funfetti cake mix (or if you want to make the dip in different flavors, you can use any cake mix–carrot cake batter dip anyone??)
  • 1 lb nonfat plain Greek yogurt
  • 8 oz container light Cool Whip
  • extra sprinkles for topping (optional, but honestly, who doesn’t opt to use extra sprinkles)
  • pretzels, animal crackers, fruit, or several spoons for dipping

Directions:

  1. Using a hand mixer, beat cake mix, yogurt and Cool Whip together in a large mixing bowl.
  2. Transfer to serving bowl, and top with extra sprinkles if desired.

TAAAADDDDAAAAA!!!!