Danie Oosthuizen
Heartburn-Friendly Macaroni Salad:
This higher-fiber macaroni salad features a low-fat and lightly seasoned dressing. You can easily add additional ingredients as tolerated.
Ingredients:
3 hard-boiled eggs, higher omega-3 if available
2 cups dry whole wheat macaroni noodles
2 teaspoons parsley flakes or 2 tablespoons fresh, finely chopped parsley
1/4 teaspoon salt
Freshly ground pepper to taste and as tolerated
3 tablespoons real or light mayonnaise
1/3 cup nonfat plain Greek yogurt (fat free sour cream can be substituted)
Optional Additions: (if tolerated):
3 finely chopped green onions (white and part of green)
1/4 cup finely chopped celery
1/4 cup finely chopped sweet or dill pickles
Directions:
Boil your eggs if you haven’t done this already. Then boil the macaroni noodles, following directions on the bag (boil noodles for about 8 minutes). Drain noodles well and rinse with cold water and let cool.
Place noodles in serving bowl along with parsley, salt and pepper to taste, and any optional additions that are well tolerated.
In small bowl, blend mayonnaise with Greek yogurt well, then stir into the noodle mixture in serving bowl.
Peel shells off eggs and remove half of the yolks. Chop remaining eggs and stir into the macaroni mixture. Cover and let macaroni salad sit in refrigerator overnight (if you have the time).
Yield: 8 side servings (double recipe to make 16)
Heartburn-Friendly Macaroni Salad:
This higher-fiber macaroni salad features a low-fat and lightly seasoned dressing. You can easily add additional ingredients as tolerated.
Ingredients:
3 hard-boiled eggs, higher omega-3 if available
2 cups dry whole wheat macaroni noodles
2 teaspoons parsley flakes or 2 tablespoons fresh, finely chopped parsley
1/4 teaspoon salt
Freshly ground pepper to taste and as tolerated
3 tablespoons real or light mayonnaise
1/3 cup nonfat plain Greek yogurt (fat free sour cream can be substituted)
Optional Additions: (if tolerated):
3 finely chopped green onions (white and part of green)
1/4 cup finely chopped celery
1/4 cup finely chopped sweet or dill pickles
Directions:
Boil your eggs if you haven’t done this already. Then boil the macaroni noodles, following directions on the bag (boil noodles for about 8 minutes). Drain noodles well and rinse with cold water and let cool.
Place noodles in serving bowl along with parsley, salt and pepper to taste, and any optional additions that are well tolerated.
In small bowl, blend mayonnaise with Greek yogurt well, then stir into the noodle mixture in serving bowl.
Peel shells off eggs and remove half of the yolks. Chop remaining eggs and stir into the macaroni mixture. Cover and let macaroni salad sit in refrigerator overnight (if you have the time).
Yield: 8 side servings (double recipe to make 16)
This higher-fiber macaroni salad features a low-fat and lightly seasoned dressing. You can easily add additional ingredients as tolerated.
Ingredients:
3 hard-boiled eggs, higher omega-3 if available
2 cups dry whole wheat macaroni noodles
2 teaspoons parsley flakes or 2 tablespoons fresh, finely chopped parsley
1/4 teaspoon salt
Freshly ground pepper to taste and as tolerated
3 tablespoons real or light mayonnaise
1/3 cup nonfat plain Greek yogurt (fat free sour cream can be substituted)
Optional Additions: (if tolerated):
3 finely chopped green onions (white and part of green)
1/4 cup finely chopped celery
1/4 cup finely chopped sweet or dill pickles
Directions:
Boil your eggs if you haven’t done this already. Then boil the macaroni noodles, following directions on the bag (boil noodles for about 8 minutes). Drain noodles well and rinse with cold water and let cool.
Place noodles in serving bowl along with parsley, salt and pepper to taste, and any optional additions that are well tolerated.
In small bowl, blend mayonnaise with Greek yogurt well, then stir into the noodle mixture in serving bowl.
Peel shells off eggs and remove half of the yolks. Chop remaining eggs and stir into the macaroni mixture. Cover and let macaroni salad sit in refrigerator overnight (if you have the time).
Yield: 8 side servings (double recipe to make 16)
