Avocado, Tomato, and Fresh Mozzarella Salad

Avocado, Tomato, and Fresh Mozzarella Salad

6 oz. bowtie pasta
6 ripe fresh tomatoes
8 oz. fresh mozzarella cheese
1 large ripe avocado
2 tbsp pine nuts, toasted

DRESSING
6 tbsp olive oil
2 tbsp red wine vinegar
1 tsp whole grain mustard
pinch of sugar
salt and pepper to taste
2 tbsp chopped basil

Cook pasta. Drain, cool.
Slice the tomatoes and mozzarella into thin round slices.
Halve the avocado, cut into lengthwise slices.
In a small bowl, whisk together all of the dressing ingredients, except for the basil.
On a large round plate, arrange alternate slices of mozzarella, avocado and tomato in a spiral pattern, overlapping slightly.
Toss the pasta with half of the dressing and the chopped basil.
Place in the center of the plate.
Pour remaining dressing over the tomatoes, cheese, and avocado slices and garnish with the pine nuts, and a sprig of fresh basil.

Makes 4 servings.

Southern 3 Bean Salad

Southern 3 Bean Salad

15 oz. can kidney beans, drained and rinsed.
15 oz. can black beans, drained and rinsed.
15 oz. can garbanzo beans, drained and rinsed.
2 celery ribs, sliced.
1 medium red onion, diced.
1 cup frozen whole kernel corn, thawed.

DRESSING:
3/4 cup chunky salsa
1/4 cup vegetable oil
1/2 cup lime juice
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp cumin

In a large bowl, combine beans, celery, onion, tomato and corn.
In a small bowl, combine dressing ingredients. Mix well.
Pour dressing over bean mixture and toss to coat. Cover.
Chill for at least 2 hours before serving.

Serves 10.

Tomato Basil Soup

Tomato Basil Soup

3 cans whole peeled tomatoes
2 tbsp olive oil
2 zucchini, cubed
2 large onions, chopped
2 cups fresh sliced mushrooms
2 tbsp salt
3 bay leaves
1/2 tsp dried thyme
2 tsp dried basil
1/2 tsp ground pepper
2 to 3 tbsp fresh basil, chopped

In a food processor, puree whole tomatoes until smooth.
In a large soup pot, cook zucchini, onions and mushrooms in olive oil over medium heat until tender. Pour in the pureed tomatoes.
Season with salt, bay leaves, thyme, basil and pepper.
Bring to boiling, then reduce heat and simmer 14 minutes.
Remove bay leaves. Just before serving, add fresh basil and stir.

Serves 10.

Lunchbox Pizza

Lunchbox Pizza

Whole wheatEnglish muffin
Marinara sauce
Mozerella cheese

Place in Toaster Oven

Greek Pita

Greek Pita

Hummus
Plain yogurt
Cucumber
Tomato
Feta
White beans
Pita Bread

Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.

Taco Salad

Taco Salad

lettuce
tomatoes
red onion
avocado
black beans
corn
tortilla chips
grated cheese
cilantro
salsa

Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.

Basic Tacos

Basic Tacos

1 lb chicken
1 c. chopped onion
cumin
chili powder
taco shells
tomatoes
lettuce
canned beans
cilantro
sour cream
salsa

Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.

Gazpacho

Gazpacho

1 lb tomatoes
1 cucumber
2 slices bread
1/4 c. olive oil
2 tbs vinegar
1 clove garlic
ice cubes

Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate

Turkey Carrot Roll-Ups

Turkey Carrot Roll-Ups

1 (3-ounce) package cream cheese, softened
1/2 teaspoon prepared mustard
1/2 pound cooked turkey, sliced
6 lettuce leafs
1 carrot, peeled and grated
Wooden picks

1. Blend together softened cream cheese and prepared mustard. Spread on thinly sliced turkey. Place on a lettuce leaf and roll-up. Slice in half. Dip the cut edge into a mound of grated carrot to garnish. Secure with a wooden pick if necessary.

Makes 6 servings.

Chicken and Bean Burritos

Chicken and Bean Burritos

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into strips
1 cup water
1 (1.5-ounce) package Taco Seasoning Mix
1 (16-ounce) can Fat Free Refried Beans
8 (10-inch) burrito-size flour tortillas, warmed
2 cups shredded lettuce
1 cup shredded Monterey Jack or shredded mild cheddar cheese
1/2 cup sliced green onions

1. Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens. Stir in beans; cook for 1 to 2 minutes or until heated through.
2. Spread 1/2 cup mixture on each tortilla. Top with 1/4 cup lettuce, 2 tablespoons cheese and 1 tablespoon green onion; fold into burritos.

Makes 8 servings.

California Veggie Wrap

California Veggie Wraps

1/4 cup salsa verde
1 cup (4 ounces) Monterey Jack cheese, shredded
1 ripe avocado, chopped
1 large (1 cup) tomato, seeded, chopped
2 tablespoons sour cream
6 (10-inch) whole wheat flour tortillas, warmed

1. Combine all ingredients except tortillas in large bowl. Spread each warmed tortilla with 1/2 cup vegetable mixture.
2. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla torward opposite edge. Repeat with remaining tortillas.

Makes 6 servings.

Breakfast Burrito

Anytime Breakfast Burritos

3/4 cup sour cream
2 tablespoons taco seasoning mix
6 large eggs
2 tablespoons water
6 (8-inch) flour tortillas, warmed
3/4 cup (3 ounces) cheddar cheese, shredded
1 cup shredded Romaine lettuce
1 large (1 cup) tomato, seeded, chopped

1. Stir together sour cream and taco seasoning mix in small bowl; set aside.
2. Beat eggs and water with wire whisk in medium bowl until well beaten. Pour eggs into 10-inch skillet sprayed with no stick cooking spray. Cook over medium-low heat, stirring occasionally, until eggs are set (3 to 5 minutes).
3. To assemble burritos, spread about 2 tablespoons sour cream mixture over each warm tortilla. Top with 1/6 eggs, 2 tablespoons cheese, 2 tablespoons lettuce and about 2 tablespoons tomato. Roll up tightly; serve warm.

Makes 6 servings.

Tip: If desired, serve burritos with salsa and additional sour cream and cheese.

Zesty Turkey Pesto Sanwich

Zesty Turkey Pesto Sandwich

prepared pesto
mayonnaise
roasted red pepper, drained, chopped
bakery buns, split
leaf lettuce leaves
thinly sliced deli turkey breast
American or provolone cheese
8 slices tomato

1. Stir together pesto, mayonnaise and red pepper in small bowl; mix well.
2. Spread cut-sides of buns with pesto mixture.
3. To assemble sandwiches, layer bottom half of each bun with 1 lettuce leaf, 1/4 turkey, 1 slice cheese, 1 slice tomato and top half of bun.

Makes 8 sandwiches.

Turkey Cranberry Sanwich (or Croissant)

Turkey Cranberry Croissant

cream cheese, softened
pecans, chopped
croissant or wheat bread
Honeysuckle White Turkey Breast (deli meat)
whole berry cranberry sauce
red leaf lettuce leaves, washed and chilled

1. In small bowl, combine softened cream cheese and pecans.
2. Spread cream cheese mixture on both halves of bread.
3. Layer turkey, cranberry sauce and lettuce on bottom half of croissant.
4. Top with other half of croissant.

Turkey Bagel Sandwich

Turkey Bagel Sandwich

1 whole wheat bagel
deli turkey
lettuce
tomato
avocado
alfalfa sprouts
mustard

Toasted, if desired.

Garden Turkey Salad Pockets

Garden Turkey Salad Pockets

8 ounces cooked turkey breast, cubed
4 ounces cheddar cheese, cubed
1/2 cup sliced cucumber, cut in half
1/3 cup sliced radishes
1/3 cup light mayonnaise (or plain yogurt)
1 stalk (1/2 cup) celery, sliced
1 teaspoon dried dill weed
1/8 teaspoon pepper
2 (6-inch) pita breads, cut in half
Leaf lettuce

1. Combine all ingredients except pita bread and lettuce in medium bowl. Cover; refrigerate 1 hour to blend flavors.
2. Fill each pita bread half with leaf lettuce and 1 cup turkey salad.

Makes 4 servings.

Creamy Chicken and Braeburn Apple Sandwich

Creamy Chicken and Braeburn Apple Sandwich

1/4 cup light mayonnaise
2 1/4 teaspoons lemon juice
1 cup cooked chicken, cut into 1/2-inch chunks
1 braeburn apple, cut into 1/2-inch chunks
1 celery rib, chopped
1 baguette
1 bunch watercress, basil or other herb
1/2 medium red onion, peeled and thinly sliced

1. In medium bowl, mix light mayonnaise, and lemon juice until thoroughly blended. Stir in chicken, apple and celery. Season with salt.
2. Cut baguette crosswise into 4 pieces, about 4 inches long. Cut each piece lengthwise, about 3/4 of the way through. Line each sandwich with watercress or basil; top with a heaping 1/2 cup of salad. Top with onion and season with black pepper.

Makes 4 servings.

Berry Turkey Bagel

Berry Turkey Bagel

Spread Ingredients:

1/2 cup chopped celery
1/2 cup chopped dried cranberries, dried cherries or raisins
1/4 cup light mayonnaise
1 tablespoon Dijon-style mustard

Sandwich Ingredients:

4 bagels, split
1/2 pound thinly sliced deli turkey breast
4 (3/4-ounce) slices American cheese
4 leaf lettuce leaves

1. Stir together all spread ingredients in small bowl. Cover; refrigerate at least 1 hour.
2. To assemble sandwiches, divide spread among bagel halves. Layer each bottom bagel half with 1/4 turkey, 1 slice cheese, 1 lettuce leaf and bagel top.

Makes 4 sandwiches.

Brie, Pear, and Walnut Sandwich

Brie, Pear and Walnut Sandwiches

1 cup chopped walnuts
8 hearty bread slices
8 ounces Brie cheese, thinly sliced
2 medium ripe pears (Bosc, d'Anjou, Comice or Bartlett), cored and sliced ¼-inch thick
1 cup watercress tips and leaves, rinsed and patted dry

1. Toast walnuts in a small sauté pan over medium-high heat until lightly browned, about 2 minutes. Remove from heat and set aside.
2. Preheat oven to 300°F.
3. On half the bread slices, place equal amounts of the walnuts, Brie, pear and watercress. Top with remaining bread, place on a baking sheet and bake until cheese is melted and bread is golden brown, about 10 minutes. Serve hot.

Makes 4 servings.

Cucumber Sandwich

Cucumber Sandwich

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Yields: 1 sandwich

Ingredients:

• 2 thick slices whole wheat bread
• 2 tablespoons cream cheese, softened
• 6 slices cucumber
• 2 tablespoons alfalfa sprouts
• 1 tomato, sliced
• 1 leaf lettuce
• 2 avocados

Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

Chicken Salad Sandwich

Chicken Salad Sandwich

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Roasting the chicken makes this chicken salad savory and flavorful.

Serves: 4

Ingredients:

• 3 whole chicken breasts (about 4 1/2 pounds), on the bone with skin
• 3 teaspoons coarse salt
• 1 teaspoon freshly ground white pepper
• 2 tablespoons vegetable oil
• 1/3 cup light mayonnaise
• 2 tablespoons chopped tarragon leaves
• 1 loaf whole wheat bread
• 1 head soft lettuce, such as Bibb