Ingredients:

3 tablespoons orange juice
3 tablespoons reduced-fat mayonnaise
2 tablespoons minced green bell pepper
2 tablespoons minced red bell pepper
2 tablespoons tomato paste
2 tablespoons plain fat-free yogurt
1 tablespoon drained prepared horseradish
1 tablespoon grated onion
1 teaspoon Dijon mustard
½ teaspoon chili powder
¼ teaspoon black pepper

Directions:

Combine all ingredients in small jar with tight fitting lid. Cover and shake well. Use or refrigerate up to 4 days.

Ingredients:

½ cup low-fat buttermilk
2 tablespoons reduced-fat mayonnaise
½ cup reduced-fat crumbled blue cheese
2 teaspoons snipped fresh chives
1 small garlic clove, minced
Pinch cayenne

Directions:

Whisk together buttermilk and mayonnaise in small bowl until smooth. Stir in all remaining ingredients. Use or refrigerate in covered container up to 3 days.

Ingredients:

¹/³ cup shredded carrots
¼ cup chopped shallots
2 teaspoons grated peeled fresh ginger
3 tablespoons seasoned rice vinegar
2 tablespoons water
1 teaspoon Asian (dark) sesame oil
½ teaspoon reduced-sodium soy sauce

Directions:

Put carrots in mini food processor and pulse until finely ground. Add shallots and ginger; pulse until fi nely ground. Add vinegar and pulse until mixed. Transfer dressing to small bowl; stir in all remaining ingredients. Can be refrigerated in covered container up to 4 days.

Ingredients:

3 tablespoons reduced-sodium chicken broth
2 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
2 teaspoons Asian (dark) sesame oil
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger

Directions:

Combine all ingredients in small jar with tight fitting lid. Cover and shake well. Use or refrigerate up to 1 week.

Ingredients:

3 tablespoons water
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
4 teaspoons extra-virgin olive oil
1 heaping teaspoon Dijon mustard
1 shallot, minced
1 small garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper

Directions:

Combine all ingredients in small jar with tight fitting lid; cover and shake well. Use or refrigerate up to 1 week.

Ingredients:

½ cup plain fat-free yogurt
4 teaspoons Dijon mustard
4 teaspoons honey
1 tablespoon snipped fresh dill
2 teaspoons white wine vinegar
½ teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions:

Combine all ingredients in small jar with tight fitting lid. Cover and shake well. Use or refrigerate up to 1 week.

Ingredients:

¼ cup reduced-sodium chicken broth
1 tablespoon chopped fresh basil
1 tablespoon white wine vinegar
2 teaspoons extra-virgin olive oil
½ teaspoon grated lemon zest
½ teaspoon salt
1 small garlic clove, minced
¼ teaspoon sugar
¼ teaspoon dried oregano, crumbled
1/8 teaspoon black pepper

Directions:

Combine all ingredients in small jar with tight fitting lid. Cover and shake well. Use or refrigerate up to 1 week.

Ingredients:

½ cup low-fat (1%) cottage cheese
¼ cup lightly packed tender watercress sprigs
or fresh fl at-leaf parsley leaves
3 tablespoons fat-free milk
2 tablespoons lemon juice
1 tablespoon snipped fresh dill
1 tablespoon snipped fresh chives
1 tablespoon reduced-fat mayonnaise
1 small garlic clove, minced
½ teaspoon anchovy paste

Directions:

Combine all ingredients in blender and pulse until smooth. Thin with 1 or 2 tablespoons of water, if needed. Transfer dressing to small bowl. Refrigerate, covered, at least 1 hour to allow flavors to blend. Use or refrigerate in covered container up to 2 days.

Ingredients:

3 Scotch bonnet or habanero peppers, seeded and coarsely chopped
6 scallions, sliced
3 tablespoons lime juice
1 tablespoon dark brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon reduced-sodium soy sauce
1 tablespoon canola oil
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions:

Combine all ingredients in blender or mini food processor; pulse until it forms a coarse paste. Use or refrigerate in covered container up to 1 week.

Ingredients:

2 tablespoons cracked black peppercorns
2 tablespoons cracked white peppercorns
2 teaspoons ground coriander
2 teaspoons dark brown sugar
1 teaspoon salt
¼ teaspoon red pepper flakes

Directions:

Combine all ingredients in small jar with tight fitting lid. Use or store at room temperature up to 2 months.

Ingredients:

1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons dry mustard
2 teaspoons garlic powder
1 teaspoon salt
¼–½ teaspoon cayenne

Directions:

Combine all ingredients in small jar with tight fitting lid. Use or store at room temperature up to 2 months.

Ingredients:

1 garlic clove, minced
¼ teaspoon salt
1 tablespoon fennel seeds
1½ teaspoons black peppercorns
1 tablespoon grated lemon zest
2 teaspoons lemon juice
2 teaspoons olive oil

Directions:

With side of large knife, mash garlic with salt on cutting board until it forms a paste.

Combine fennel seeds and peppercorns in spice grinder and process until finely ground. Transfer to small bowl. Add garlic paste and remaining ingredients, stirring until mixed well. Use or refrigerate in covered container up to 1 day.

Ingredients:

3 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt

Directions:

Combine all ingredients in small jar with tight fitting lid. Use or store at room temperature up to 2 months.

Ingredients:

¹/³ cup orange or grapefruit juice
2 tablespoons chopped fresh fl at-leaf parsley
2 tablespoons lemon or lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon dried thyme
1 garlic clove, minced
¼ teaspoon black pepper

Directions:

Combine all ingredients in small jar with tight-fitting lid; cover and shake well. Use or refrigerate up to 5 days.

Ingredients:

1 small onion, coarsely chopped
4 garlic cloves, peeled
2 tablespoons minced peeled fresh ginger
1 tablespoon lemon juice
1 cup plain low-fat yogurt
1 teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves

Directions:

Combine onion, garlic, ginger, and lemon juice in food processor or blender and puree. Add remaining ingredients and pulse until mixed well. Use or refrigerate in covered container up to 2 days.

Ingredients:

2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon water
1½ teaspoons red wine vinegar
2 tablespoons finely chopped fresh rosemary
1 large shallot, finely chopped
2 garlic cloves, minced
¾ teaspoon dried oregano

Directions:

Combine all ingredients in small jar with tight-fitting lid; cover and shake well. Use or refrigerate up to 5 days.

Ingredients:

¼ cup reduced-sodium soy sauce
¼ cup orange juice
1 tablespoon honey
1 tablespoon dark brown sugar
1 teaspoon Asian (dark) sesame oil
1 garlic clove, minced
1 tablespoon minced peeled fresh ginger

Directions:

Combine all ingredients in jar with tight-fitting lid; cover and shake well. Use or refrigerate up to 5 days.

Ingredients:

½ cup ketchup
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 garlic cloves, minced

Directions:

Stir together all ingredients in small bowl until mixed well. Use or refrigerate in covered container up to 1 week.

Ingredients:

1 tablespoon olive oil
1 onion, thinly sliced
1 small carrot, thinly sliced
2 garlic cloves, thinly sliced
1 cup dry red wine
6 black peppercorns
2 fresh thyme sprigs or ½ teaspoon dried thyme
1 bay leaf

Directions:

Heat oil in medium nonstick saucepan over medium heat. Add onion, carrot, and garlic; cook, stirring, until onion is softened, about 5 minutes.

Add all remaining ingredients to saucepan; bring to boil. Boil until slightly reduced, about 8 minutes. Pour marinade through sieve set over medium bowl, pressing hard on solids to extract as much liquid as possible; discard solids. Use or refrigerate in covered container up to 4 days.

Ingredients:

1 mango, peeled, pitted, and diced
½ Vidalia or other sweet onion, chopped
¾ cup cider vinegar
½ cup sugar
½ cup golden raisins
4 dried California apricots, chopped
2 tablespoons dried currants
1 teaspoon grated lime zest
2 teaspoons lime juice
1 teaspoon grated peeled fresh ginger
½ (3-inch) cinnamon stick
¾ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice

Directions:

Combine mango, onion, and vinegar in heavy medium saucepan and bring to boil. Reduce heat and simmer until mango and onion are cooked down slightly, about 15 minutes.

Stir all remaining ingredients into saucepan; return mixture to boil. Reduce heat and simmer, stirring occasionally, until chutney is thickened, about 45 minutes. Discard cinnamon stick. Serve at once or refrigerate in covered container up to 1 week.