Wild Rice Dressing Recipe

Spice up your next meal of lamb chops with pepper and lemon thyme for a refreshing taste. Add this delicious salad with wild rice and finish your meal with a refreshing Strawberry Cream Cheese Mousse.

Lamb chops with lemon pepper and thyme

1 / 4 cup chopped fresh thyme leaves

1 tsp tablespoon lemon pepper

1 tsp teaspoon seasoned salt

1 lb. lamb chops

2 v. tablespoon olive oil

In a small bowl, combine the thyme, lemon pepper and salt and mix well to get a massage. Brush both sides of chops with oil. Press the thyme mixture over chops. Grill or broil chops about 12 minutes, turning once during cooking.

NOTE: It is also good to rub the pork chops.

Wild rice

2 cups uncooked wild rice

1 bunch green onions

1 box quart basket of tomatoes halved cherry

2 jars (6 ounces each, heart) marinated artichoke

1 package (12-16 ounces) frozen peas, thawed

1 small bottle (about 8 ounces) Italian dressing Viniagrette

Cook wild rice according to package directions, keeping it firm. Chill rice. Combine onions, tomatoes, artichoke hearts and peas. Refrigerate for 24 hours. Add dressing an hour or two before serving.

Cheese mousse with strawberry-CREAM

1 package (8 ounces) cream cheese, low fat, softened

v. vanilla extract 1 tsp

1 package (4-serving size) sugar-free strawberry gelatin

1 / 2 cup boiling water

1 / 2 cup cold water

2 cups sugar free frozen whipped topping, thawed

2 cups sliced strawberries, fresh or frozen sliced strawberries without sugar, thawed

Beat cream cheese and vanilla in large bowl with an electric mixer set at low speed. Beat to mix well and set aside. In a small bowl, stir boiling water into gelatin mixture. Stir until gelatin is completely dissolved, about 2 minutes. Add cold water and stir until the mixture thickens slightly. Gradually add gelatin mixture to cheese mixture to the cream, beating well until thoroughly mixed. Gently stir in 1 cup 1 / 2 of the whipped topping and strawberries. Pour into ten dishes, small dessert and refrigerate for at least one hour until firm. Before serving, top each with a spoonful of remaining whipped topping.

Per serving of 1 / 10 of recipe: 70 calories, 9 carbs, 4 g protein

Note: This recipe can be made with gelatin and scheduled regular frozen whipped topping if you or your family does not have diabetes and are not concerned with calories.

Enjoy!