Tuesday, March 25, 2008

One more thought on Taco Salad and a Light Hollandaise Sauce

I was thinking of having some more tasty Taco Salad tonight but I don't have any boneless chicken or lean beef to add to it. Darn! Oh wait, I do have individual servings of ground beef already made up with taco seasoning in the freezer. Yup, once again I turn to my handy, dandy freezer. When we have taco night I make a batch of the traditional ground meat with the packaged seasoning for The Kid while we have leaner chicken or beef that I season myself to cut down on the sodium. I freeze the leftovers so I have them for future taco nights. I'm thinking I could take out one freezer pack of the ground beef, add some black beans while reheating and split it between 2 main course salads. All the flavour but less sodium and fat! Perfect. Moral of the story - cook once, freeze the leftovers and you'll eat again and again!

Since Easter weekend just passed I have been in the mood for some of the more traditional Easter tastes. Hollandaise is one of them. On the weekend I made a sort of Eggs Benedict wrap. I used one slice of bacon per wrap, a weight watchers tortilla wrap, 4 eggs whites (I used the yolks for the Hollandaise) and 1 egg between 2 wraps, 1 tbsp shredded mozza cheese and Hollandaise sauce. They were really good for a Sunday Brunch meal. Let me share the Hollandaise sauce. I lightened up a bit without losing the taste.

Lighter Hollandaise Sauce

  • 1 c fat free yogurt
  • 4 egg yolks
  • 1/2 tsp salt, or to taste (I use about 1/4 tsp)
  • 1 tbsp lemon juice
  • 1-2 dashes of hot pepper sauce
  • 1 tbsp butter

  1. Blend everything but the butter together in a pan.
  2. Whisk continually over medium heat until the mixture starts to bubble.
  3. Add in the butter and continue whisking until melted.
  4. Remove from heat immediately and serve.

You can adjust how much yogurt and butter you use. You may want just a half a cup of yogurt and 2 -3 tbsp of butter. It's a personal choice but the point is that you can lighten up the sauce!

I was able to save the leftovers and reheat in a low heat microwave (power of 3 out of 10) slowly, while stopping and whisking every 30 seconds. We had them last night over Salmon and Asparagus. I was surprised because I didn't expect the Hollandaise to reheat that well. Power buttons on the microwave are a wonderful thing.

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