Summer Salad with Cucumber Dressing

Salad

Ingredients:

• 1 head of Iceberg lettuce
• 1 head of Romaine lettuce
• 1 cup chopped broccoli
• 1 Cup shredded carrots
• 1/2 Cup halved cherry tomatoes
• 1/2 Cup of diced apples

Tear lettuce with hands into bite sized pieces and place in large bowl. Add remaining ingredients and mix.

Dressing

Ingredients:

• 2 cucumbers roughly chopped
• 1 tsp. basil
• 1 tsp parsley
• 1 tsp dill
• 2 TBS extra virgin olive oil
• 1/2 Cup non-fat yogurt (plain)
• pinch of salt and pepper to taste

In food processor, at cucumbers and pulsate until pureed. while on low speed, add olive oil, basil, parsley and dill. turn off and place ingredients in medium bowl. Stir in yogurt with rubber spatula until well blended. Add salt and pepper to taste. Place dressing over salad and toss gently until mixed.

Optional:  Pine nuts and raisins can be added to salad mixture or sprinkled on top.

Avocado & Tomato Salad with Vinaigrette

1 small red bell pepper, finely chopped

1 small onion, finely chopped

1/2 cup finely chopped fresh cilantro or parsley leaves

1/2 cup extra virgin olive oil

1/4 cup fresh lime juice

2 small jalapeños, finely chopped

1 clove garlic, finely chopped

1 tablespoon Chicken Flavor Bouillon

4 medium tomatoes

2 medium ripe avocados

1. Combine bell pepper, onion, cilantro, olive oil, lime juice, jalapeños, garlic and bouillon in medium bowl; stir well. Refrigerate for 30 minutes.
2. Slice tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

Fish with Pears

2 teaspoons vegetable oil
1 cup thinly sliced, peeled onion
1 cup thinly sliced, peeled carrot
1/2 teaspoon dry mustard
1/4 teaspoon crushed dried basil
1/4 teaspoon dried dill weed
2 pears, cored sliced
1 1/2 pounds bass fillets
2 tomatoes, sliced
1 lemon, sliced

1. Heat oil in large non-stick skillet. Add onion and carrots; stir to mix well. Cover and cook slowly 10 minutes.
2. Mix together dry mustard, basil and dill weed. Toss with pears. Stir into onion mixture. Add bass, tomatoes and lemon. Cover and simmer for 10 minutes or until fish flakes with a fork. Serve hot.

French Salad

500 g (1 lb 2 oz) boiled peas
200 g (7 oz) boiled carrots, diced
3 medium potatoes, cooked and diced
4-5 pickled cucumbers
1 cup low fat sour cream
300 g (10 oz) fat free mayonnaise
1 tsp prepared mustard
salt, pepper

1. Toss the peas, carrots, potatoes, cucumbers together in a bowl.
2. Mix in the sour cream, mayonnaise and mustard. Season with salt and pepper.

Herb Roasted Turkey Breast

1 (6 to 8-pound) fresh or frozen whole turkey breast
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1/2 teaspoon pepper
1/4 teaspoon garlic powder

1. Preheat oven to 325°F. Rinse turkey breast in cold water; pat dry with paper towels.
2. Combine thyme, sage, pepper and garlic powder in small bowl. Loosen skin of turkey breast by lifting gently and pulling away from meat, leaving attached at neck. Use a sharp knife, if necessary to loosen connecting membrane. Rub herb mixture evenly over breast meat. Replace skin, tucking under bottom of turkey breast.
3. Place turkey breast, skin-side-up, on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of breast; do not let thermometer touch bone.
4. Roast uncovered until thermometer reaches 170°F., 2 1/4 to 3 1/4 hours. Remove from oven; let stand 20 minutes before carving.

Brown Rice Breakfast Tacos

Vegetable cooking spray
2 (4-ounce) containers egg substitute, thawed if necessary
1/2 teaspoon chili powder
1/2 teaspoon cumin
3 cups hot cooked brown rice
1 (16-ounce) can fat-free refried beans, divided use
1 cup (4-ounces) shredded low-fat Monterey Jack or low-fat Cheddar cheese, divided use
12 corn tortillas, warmed
Salsa (optional)
1 (4-ounce) can chopped green chiles (optional)

1. Heat large skillet coated with cooking spray over medium-high heat until hot. Add egg substitute, chili powder and cumin; scramble until set. Stir in rice. Remove from heat; set aside.
2. Spoon 1/4 cup beans into each tortilla; top with 2 tablespoons eggs, 2 tablespoons cheese, salsa and green chiles, if desired. Top with salsa or add chiles to mixture for a spicier verson.

Baked Tomatoes with Herbs

4 medium tomatoes
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon dried basil
1/8 teaspoon oregano (dried)
Dash pepper
1/2 cup fat-free saltine cracker crumbs

1. Preheat oven to 350*F (175*C).
2. Cut off tops of tomatoes; remove a little of the pulp. Place tomatoes in a shallow baking dish.
3. Stir together remaining ingredients, except crumbs. Sprinkle mixture over tops of tomatoes. Top with crumbs. Bake 20 to 30 minutes, until tender.

Spinach Risotto

• 1 cup frozen spinach
• 1 cup rice
• 1 tablespoon chicken flavored seasoning
• 1/2 cup skim milk
• 4 ounces low fat mozzarella
  

in a medium pot, add 2 cups water, 1 cup uncooked rice, spinach and seasoning. cook according to rice instructions. when done, add mozzarella and milk. stir thoroughly and serve hot.

Cranberry Ginseng Tea

2 cups water
2 green tea bags
2 ginseng tea bags
1 mint tea bag
2 cups cranberry juice cocktail, chilled
1 cup carbonated water, chilled

1. Bring water to boiling in saucepan. Remove from heat. Add green, ginseng, and mint tea bags. Cover; let steep for 10 minutes. Remove tea bags; discard.
2. Cool at room temperature, covered, 2 hours. Transfer to pitcher; add cranberry juice and carbonated water. Serve over ice cubes. If desired, garnish with edible flowers. Chill remaining tea up to 2 days.

Spicy Eggless Salad

8 oz. package of firm tofu
1 tsp. curry
1/4 cup light mayonnaise
1/4 cup shredded raw carrots
1 tsp. onion powder

chop tofu into cubes (about 1/2 inch). Mix all ingredients in a bowl and place in refrigerator until chilled. eat as a sandwich or scoop onto a bed of lettuce.

Broccoli Puff

1/2 cup chopped onion
1 tablespoon butter or margarine
1 (10-ounce) package frozen chopped broccoli, thawed and well-drained
2 cups cooked rice
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/4 teaspoon ground thyme
1 teaspoon Worcestershire sauce
4 large eggs, separated
2 cups (8 ounces) shredded Cheddar cheese

1. Cook onion in butter in small skillet until tender. Combine onion with broccoli, rice, soup, thyme and Worcestershire sauce in greased shallow 2-quart baking dish. Bake at 400 degrees 20 minutes.
2. Meanwhile, beat egg yolks until thick and lemon-colored; add cheese. Beat egg whites until soft peaks form; fold in egg yolk mixture. Remove baking dish from oven; stir. Spread egg mixture over top. Bake 10 to 15 minutes or until golden brown.

Grilled Portobello Burger

6 large portobello mushroom caps
1/2 cup roasted garlic Teriyaki sauce, divided
6 (1-ounce) slices part-skim mozzarella cheese
1/4 cup mayonnaise
6 sourdough buns or rolls, split

1. Combine mushroom caps and teriyaki sauce in a heavy-duty zip-top plastic bag, turning to coat; seal and let stand 20 minutes.
2. Grill, covered with grill lid, over medium-high heat (350* to 400*F / 175*C to 205*C) 2 minutes on each side. Top with cheese, and grill 2 minutes.
3. Spread mayonnaise on cut sides of buns. Grill buns, cut sides down, 1 minute or until toasted. Place mushrooms in buns, and serve immediately.

Vegetable Hero Sandwich

1 (16-ounce) unsliced loaf French bread
2 tablespoons olive oil
1 clove garlic, minced
1 onion, thinly sliced
2 carrots, thinly sliced
1/2 red bell pepper, seeded and sliced
1 zucchini, sliced
1 (15-ounce) can tomato sauce
3/4 teaspoon crushed dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper to taste
1/2 pound Muenster cheese, sliced

1. Slice French bread in half lengthwise and scoop out part of the center. Place the halves, cut side up, on a baking sheet. Broil for 1 minute or until lightly toasted.
2. In a heavy skillet, heat olive oil. Add garlic and onion; cook until tender, about 5 minutes. Stir in carrots, red bell pepper and zucchini. Cook an additional 10 minutes or until tender.
3. Add tomato sauce, oregano and basil Season to taste with salt and pepper. Simmer for 2 minutes. Spoon over the bread. Top with sliced Muenster cheese and place under broiler until cheese melts, about 1 minute.
   Serve hot.

Eggless Egg Salad Sandwiches

1 cup liquid egg substitute
1/4 cup chopped celery
1/4 chopped onion
2 tablespoons fat-free mayonnaise
12 slices whole wheat bread
6 lettuce leaves
1 large tomato, cut into 6 thin slices

1. Pour egg substitute into an 8-inch nonstick skillet; cover tightly and cook over very low heat for 10 minutes. Remove from heat and let stand, covered, 10 minutes. Cool completely.
2. Dice egg and place in a small bowl. Add celery, onion and mayonnaise; mix well. On each of 6 bread slices, place a lettuce leaf and a tomato slice; top each with 2 to 4 tablespoons egg salad and finish with a remaining bread slice.

Frizz Fish

1 pound fresh or salted codfish
1 large Spanish onion
1 green bell pepper
2 cans tomato sauce
1 cup corn oil
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon Hot Sauce
4 cups water (for cooking codfish)

1. Cook codfish over medium high heat. Change water 3 times and re-boil each time to remove most of the salt. Cook about 1/2 hour. Fish should flake with a fork when cooked. Remove codfish from saucepan and shred apart in opposite directions with two forks.
2. Heat corn oil in a large skillet. Dice onion and green pepper. Stir. Remove and place on paper towel. Add shredded codfish to oil in saucepan. Saute fish for 6 minutes. Drain excess oil.
3. Add tomato sauce, onion and green pepper to saucepan. Bring to a slow bowl and simmer for 5 minutes. Drizzle Hot sauce on top.
   

Ham Salad

3 cups coarsely ground ham
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup low fat mayonnaise or fat free sour cream
1/4 cup diced sweet pickle
2 teaspoons prepared mustard
1/8 teaspoon black pepper

In medium bowl stir together all ingredients. Makes about 3 3/4 cups, enough for 6 sandwiches. Make sandwiches on soft sandwich buns or whole wheat bread, topped with lettuce leaves.

Avocado Salad Dressing

1/4 seedless cucumber, finely diced
1 ripe avocado, mashed
1 tomato, finely diced
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tbsp. Spanish onion, finely chopped
1/2 tsp. low-salt chicken base powder
1 tbsp. lemon juice
1 tsp. fruit sugar or honey
1/4 tsp. Vegit (optional)
1 tbsp. good health mayonnaise
Braggs Seasoning or sea salt to taste

Mash the avocado with onion powder, garlic powder, fruit sugar, Bragg's, Vegit, and mayonnaise. Add a little water to thin the avocado mixture. Stir in the diced cucumber, tomato and onion. Pour the dressing over romaine lettuce.

Red Leaf, Pear and Walnut Salad

3 tablespoons apple cider vinegar
1/2 cup apple juice or apple cider
1/4 cup canola oil
4 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon poppy seeds
Salt and pepper to taste (optional)
10 cups rinsed and well-drained red leaf lettuce, coarsely chopped, packed
2/3 cup walnut pieces (or coarsely chopped), toasted* (sliced or slivered almonds can be substituted)
4 pears, peeled, cored, and cut into 3/4-inch pieces

• Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.
• Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 8 individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the eight salads.

* To toast the walnut pieces, broil in toaster oven or oven, stirring often and watching carefully, until golden brown (about 2-3 minutes). Or toast them in a nonstick frying pan over medium heat.

Green Bean Casserole

1 tablespoon butter or canola margarine
1 cup fat free or light sour cream
2 tablespoons WONDRA quick-mixing flour (regular flour can also be used)
1 teaspoon salt
1 teaspoon granulated sugar
1/2 cup chopped onion
16 ounce bag of frozen French style green beans (if you want to use canned, use 3 cans, 14.5-ounces each, drained)
1 cup shredded reduced fat cheddar cheese
1/2 cup crumbled Reduced Fat Ritz crackers (or similar), about 10 crackers
canola cooking spray

1. Preheat oven to 350-degrees. Coat a 9 x 9-inch baking dish with canola cooking spray.
2. Melt 1 tablespoon of butter in 2 cup glass measure in microwave. Stir in 2 tablespoons of the sour cream and the flour. Add remaining sour cream, salt, and sugar, and stir until well blended.
3. In large bowl, blend the sour cream mixture with the green beans and half of the cheddar cheese and spread mixture into prepared baking dish.
4. Spread remaining cheese over the top and top that with the cracker crumbs. Spray the cracker topping lightly with canola cooking spray.
5. Bake for 30-35 minutes or until the top is golden and sauce is bubbly.

Spinach, Orange and Almond Salad

• For the vinaigrette: 1/2 teaspoon soy sauce
• 1 teaspoon fresh lime juice
• 1/2 teaspoon finely chopped shallots
• 5 teaspoons olive oil
• salt to taste
• freshly ground black pepper
• For the salad: 1 tablespoon slivered almonds
• 1/2 cup spinach, cleaned and torn into bite-sized pieces
• 1/8 orange, peeled and sectioned

For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350°F.

2. Spread the almonds on a baking sheet and toast in the oven until lightly browned, about 5 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate. Arrange the orange sections on top and sprinkle with the almonds.