16 c torn fresh spinach (about 12 oz)
12 cherry tomatoes, halved
6 bacon strips, cooked & crumbled
¼ c julienned red onion
CREAMY OREGANO DRESSING:
1 c mayonnaise
1-2 T white vinegar
2 tsp dried oregano
Salt and pepper to taste
2 small zucchini, coarsely chopped
¼ c chopped red onion
1 ½ t olive or canola oil
1/8 t salt
1 c spicy hot V8 juice
1 small tomato, cut into thin wedges
Dash pepper
Dash dried basil
2 T shredded cheddar cheese, optional
1-2 T cooked crumbled bacon, optional
In a skillet, sauté the zucchini & onion in oil until crisp/tender. Sprinkle with salt. Add the v* juice, tomato, pepper and basil; cook until heated through. Garnish with cheese & bacon if desired. Yield: 2 servings.
Nutrional analysis: (without cheese & bacon) 89 calories, 4 g fat, 3 g fiber, 3 g brotein, 12 g carbs.
1 tablespoon olive oil
1 medium red onion, chopped
1 large eggplant, cubed
2 garlic cloves, minced
2 yellow squash, sliced
2 zucchini, sliced
2 cans (14.5 oz. each) diced tomatoes with basil, garlic, and oregano, drained
1/2 teaspoon each salt and pepper
1/4 cup chopped basil
1 teaspoon red-wine vinegar
1 pound pasta, cooked according to package directions
In a large saucepan, heat oil over medium-high heat. Add onion & cook 4 min. Stir in eggplant & cook 5 min. Add garlic & cook 1 min. Stir in yellow squash, zucchini, tomatoes, & salt & pepper. Bring mixture to boil, reduce heat & simmer 20 min or until veggies are tender. Stir in basil & vinegar, & serve with cooked pasta.
1 lg onion, chopped
1 garlic clove, minced
1 tsp olive oil
2 ½ c diced cooked chicken breast
1 pkg frozen chopped spinach, thawed and squeezed dry
¾ c diced fully cooked lean ham
¼ c grated parmesan cheese
2 egg whites
½ tsp dried basil
1/8 tsp pepper
Dash ground nutmeg
12 uncooked manicotti shells
SAUCE:
¾ c flour
3 c reduced-sodium chicken broth
1 c fat free milk
¼ tsp salt
1/8 tsp ground nutmeg
1/8 tsp pepper
Dash cayenne pepper
¼ c grated Parmesan cheese
In a small skillet, sauté onion & garlic in oil until tender. In lg bowl, combine onion mixture with the next 8 ingredients; set aside. Cook manicotti according to pkg. Meanwhile, for sauce, combine flour & broth in a lg saucepan until smooth. Stir in the milk, salt, nutmeg, pepper & cayenne. Bring to a boil over med heat; cook & stir for 2 min or until thickened. Spoon 1 c into the chicken mixture. Add Parmesan cheese to the remaining sauce. Spread 1 c sauce into a 9x13 pan coated with nonstick cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover & bake at 375 for 35-40 min or until bubbly & heated through. Yield: 6 servings.
Nutritional Analysis: 1 serving = 372 calories, 7 g fat, 43 g carbs, 4 g fiber, 35 g protein.
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion & sauté 3 min. Season chicken with salt & pepper. Add to skillet & saute 3 min, stirring. Add broth, garlic, cumin, cinnamon, ginger, cayenne & 1 cup water; bring to a simmer. Add carrot & raisins & simmer another 3 min.
.2. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Serve topped with almonds.
½ c reduced-sodium soy sauce
½ c rice wine vinegar
3 T orange juice
1 T sesame oil
2 garlic cloves, minced
2 tsp ground ginger
1 tsp peanut butter
¾ tsp salt
½ tsp cayenne pepper
12 oz uncooked spaghetti
1 c fresh broccoli florets
1 c fresh or frozen show peas, thawed
1 c julienned zucchini
1/2 c thinly sliced celery
1 pound boneless beef sirloin step, cooked and cut into thin strips
2 T seasame seeds, toasted
For dressing, combine the first 10 ingredients in a blender; cover & process until blended. Cook spaghetti according to pkg; drain and place in a lg bowl. Add broccoli, peas, red pepper, zucchini, celery & cooked beef. Add dress and toss to coat. Cover and refrigerate for at least 2 hrs. Just before serving, sprinkle with sesame seeds.
