Starters, Salads & Sauces

Who doesn't love cranberry sauce. Happy holidays!

Chris, VP Anger Management, loves his food spicy. He invented this sauce to go on sandwiches.

I have seen in some restaurant menus that chefs have made pesto with walnuts, so I decided macadamia nuts must work too. Now I can attest. They not only work, it tastes great!

Shrimp cocktail is a simple snack on ZReduction. If you plan to eat it regularly, you might want to consider making your own cocktail sauce. It's quick, easy and delicious.

A spicy and refreshing salsa can jazz up any dish. Dieter Lois shared this recipe for her ZReduction-friendly salsa verde. She whipped up a batch to put over her eggs, but this would be good on just about anything.

This recipe was submitted by Plan Z coach, Pearl. She loves kale and makes this recipe often.

A traditional Waldorf salad has grapes or raisins and lots of walnuts -- but it doesn’t have to. This one worked great as a side dish. Be sure to cut your fruit portion for this meal in half.

This will go well with beef burgers or even ground chicken breast burgers or grilled chicken breasts; even a steak.

A tasty fruit salad that is a breeze to make and a unique way to round out a meal. 

Dieter Sarah eats tuna salad to help her lose weight on ZReduction. This is her "magic" recipe.

Since leafy greens are unlimited you can double (or triple) the amount of greens used in this recipe if you want to make it stretch.

An easy-to-make, low-carb caramel sauce. Wowza!

This delicious recipe was submitted by Plan Z dieter Bruce. Bruce says, "We saw this sixteen years ago on a trip to visit our daughter in-law. They keep it from day to day and just add to it when more is needed."

Raspberry coulis is often used by dessert chefs to decorate your dessert at a restaurant. They put a swirl of it on your plate or maybe drizzle it over the top of the dessert. You can be fancy or plain as you wish.

Summer grilling is not over yet. This one can be done on the grill, in the broiler, or follow my lead to sear it and roast it in your oven. The last option is used by French restaurants who serve steak.

This is a recipe that can be multiplied to feed the MASSES. And it can be left on a buffet and served room temperature for a few hours.

This recipe is taken from the cookbook New Farm: Savoury Recipes from a Farmhouse Kitchen on the Isle of Bute by Carole Howard.

This makes a quick light appetizer that's pretty in the summer. Or it can be a side salad or even an Italian side dish to go great with grilled summer foods.

You will want to roast the garlic until it is lightly golden on the edges and the timing depends on your oven, the size of the garlic and the amount of oil you use.

This is a great picnic dish or summer grilling party.