Anne Lindsay Greer McCann has written an excellent guide to Southwest style food, but redone to be healthier. Sometimes, dishes from this region are heavy handed with the fat and cheese. I read McCann’s The Low-Fat, Low-Carb Southwest Cookbook recently and was quite impressed with her re-do recipes. Here are some of my favorite tips from the book:
- Quick chicken marinade: Mix 12-oz bottle of Italian dressing with 1/8 cup (1 oz) soy sauce and the juice of one lime or lemon. “This adds both flavor and moisture to boneless chicken breasts,” McCann says.
- Drain 1/2 cup sun-dried tomatoes packed in oil and press between paper towels to absorb most of the oil. Mix with 1/2 cup toasted sliced almonds and 1/4 cup chopped scallions. Serve with goat cheese or low-fat cream cheese (note: these ingredients would be great mixed together to make a spread).
- Wrap roasted asparagus spears with thinly sliced smoked turkey and serve with a mustard dip. (McCann recommends blanched asparagus, but we like it best oven roasted).