Makes 12 Servings
INGREDIENTS:
• 3 pounds red potatoes
• 2 1/2 pounds sweet potatoes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 tablespoon dill pickle relish
• 1/2 cup chopped red onion
• 1/3 cup lowfat mayonnaise
• 1 pinch ground black pepper
• 1/3 cup sour cream
• 1/2 cup chopped parsley
DIRECTIONS:
Boil the potatoes separately, each in a large pot until tender but still firm, about 20 minutes. Drain, cool and cut into wedges.
Combine the vinegar, olive oil, garlic, dill pickle relish and onion in a large bowl. Add sliced potatoes and mix to coat.
Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours before serving.
Calories: 237
Total Fat: 11g
Cholesterol: 6mg
Sodium: 112mg
Total Carbs: 32.1g
Dietary Fiber: 6.3g
Protein: 4.1g
Makes 6 Servings
INGREDIENTS:
• 3 large ripe tomatoes, chopped
• 2 cucumbers, peeled and chopped
• 1 small red onion, chopped
• 1/4 cup olive oil
• 4 teaspoons lemon juice
• 1 1/2 teaspoons dried oregano
• salt and pepper to taste
• 1 cup crumbled feta cheese
• 6 black Greek olives, pitted and sliced
DIRECTIONS:
Combine tomatoes, cucumber, and onion in a bowl. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad.
Make sure it is lowfat feta and watch the olives-they can be pretty fatty, and you should be aware that both can be rather salty as well, if you are worried about high blood pressure.
Calories: 190
Total Fat: 15.8g
Cholesterol: 22mg
Sodium: 350mg
Total Carbs: 8.8g
Dietary Fiber: 1.9g
Protein: 5g
Makes 5 Servings
INGREDIENTS:
• 1 green bell pepper
• 1 large red bell pepper
• 7 tomatoes
• 1 eggplant
• 4 cloves crushed garlic
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
DIRECTIONS:
Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin and rinse well.
Boil tomatoes for 1 minute and cool in ice water. Peel and chop.
Cut the eggplant into small strips and sauté in oil for about 6 to 8 minutes. Once the eggplant is soft, add garlic.
Open the peppers and remove all the seeds. Rinse well. Cut into small strips and add to the eggplant. Add the tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer for 30 minutes.
Let the salad cool before serving. You can serve it slightly warm on a bed of rice or couscous.
If you want to make it more mediterranean style, then substitute mint for the cayenne pepper. More Italian style, use oregano and/or basil.
Calories: 198
Total Fat: 12.3g
Cholesterol: 0mg
Sodium: 307mg
Total Carbs: 22.2g
Dietary Fiber: 6.5g
Protein: 3.8g Save Time And Money By Planning Your Meals
Place the cubes of watermelon in a single layer on a baking sheet.
Place the baking sheet in the freezer 2 to 3 hours or until the cubes are firm.
Remove the cubes from the baking sheet and place in a freezer bag.
Place them back in the freezer until ready to use.
Remove the pulp from the cantaloupe leaving 1/4 in. of the pulp in the shell.
Slice a thin piece off the bottom of each half of cantaloupe so they will sit flat.
Turn the cantaloupe halves upside down on paper towel and set aside.
Place the pulp from the cantaloupe into the blender.
Puree until very smooth about 3 minutes.
Pour the puree into a sieve set over the top of a bowl.
Let the puree drain for 5 minutes discarding any liquid.
Place the ice cream into a mixing bowl.
Fold the puree into the ice cream well.
Divide the mixture evenly between the 4 cantaloupe shells.
Place the shells on a baking sheet and cover tightly.
Set the shells in the freezer to firm overnight.
Let the shells stand at room temperature about 15 minutes before serving.
Top with the frozen cubes of watermelon just before serving.
Serves:4
You can eat this wonderful melon fruit salad right out of the cantaloupe bowls.It can be transferred to a serving bowl if you prefer, then topped with the watermelon cubes. It is perfect for a hot summer’s day.
Sprinkle the bacon over the top of the entire salad.
Place the mayonnaise into a mixing bowl.
Sprinkle the sugar into the bowl with the mayonnaise.
Pour the raspberry vinegar into the mixture and whisk until the ingredients are completely incorporated together.
Pour the dressing over the salad and allow it to set 15 minutes while the dressing soaks into the salad.
Serves:8
The salad won’t need to be tossed if you allow it to stand so the dressing can soak in.This leaves your salad in layers and gives it an attractive look when placed on the table.If you prefer, use a sweet salad dressing instead of the mayonnaise and sugar. I like the Wishbone Raspberry Walnut with this, or one of the Ken’s Dressings with Pecan in it. Just whisk the vinegar into the salad dressing until well combined.
Set the oven temperature to 400 degrees and allow the oven to heat.
Place the bacon on a wire rack in a single layer.
Line a rimmed baking sheet with heavy duty aluminum foil.
Place the green onions on the prepared baking sheet.
Set the wire rack of bacon over the top of the green onions.
Bake 25 minutes or until the bacon is crisp, allowing the bacon drippings to fall onto the green onions.
Drain the bacon and green onions on paper towel and once drained and cool crumble the bacon into a bowl.
Place the cooled green onions in a bowl.
Pour the vinegar into the bowl with the onions.
Whisk in the oil and 1/4 t of the salt and 1/4 t of the pepper.
Place the salad greens into a large salad bowl.
Pour the vinegar mixture over the greens and toss to coat well.
Place the pear slices on top of the greens.
Sprinkle the crumbled bacon over the entire salad.
Sprinkle the remaining salt and pepper over the salad.
Top with the cheese before serving.
Serves:8
Use a vegetable peeler is easily shave blocks of cheese. If you can’t find Parmesan cheese in a block, grated from a jar will work just as well.The green onions in this recipe take on a flavorful taste due to the bacon drippings.Be sure to rimmed baking sheet so that the drippings don’t over flow onto the oven surface.
3 large navel oranges, peeled and white pith removed
2 T olive oil
1 T cider vinegar
1/2 t salt
1/4 t pepper
How to Cook It:
Cook the pasta as directed on the box.
Add the asparagus spears to the pasta during the last 2 minutes of cooking time.
Drain, rinse under cold water being sure to drain well again.
Place the pasta and asparagus into a large serving bowl.
Fold in the green onions.
Add the mint and the cheese and toss until well blended.
Cut two of the oranges in half lengthwise.
Slice each half of the oranges crosswise then add them to the pasta.
Toss again to combine the orange slices well.
Shred 2 t of the orange peel and place in a shaker jar.
Squeeze 2 T of juice from the remaining orange into the jar.
Pour the olive oil and vinegar into the jar.
Sprinkle the salt and pepper into the mixture.
Shake well to combine the ingredients together.
Pour the dressing over the entire salad then toss to coat the salad mixture well.
Cover the salad and refrigerate from 1 hour to overnight.
Toss the salad again just before serving.
Serves:10
Campanelle pasta is delicate yet sturdy pasta that is shaped like a cone with ruffles.This pasta can be found in most supermarkets.
Most any type of citrus fruit such as limes, lemons or grapefruit can be used in this recipe.Try them all and see which one you like the best.The asparagus is optional. You might like to leave it out if you are serving it to your children.
