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Ingredients:
Directions:
Put the cucumbers and tomatoes in a large bowl and toss with the Italian dressing.
Serves 4.
Nutrition:
Substitutions:
Recipe courtesy of Diane.
Read my review of this recipe.
Ingredients:
Directions:
Peel tomatoes with a serrated peeler or cut a small X in the bottom of each, blanch in boiling water for about 30 seconds, then transfer to ice water and slip off the skins. Discard seeds and chop the flesh. You should have about 4 cups.
Reserve 2 tablespoons tomato, 2 tablespoons watermelon, and 2 tablespoons cucumber for garnish.
In a food processor, combine the remaining tomato, watermelon, and cucumber. Blend until smooth. Add 1/2 cup of olive oil, sherry vinegar, salt, pepper, and sugar. Pulse to combine.
Transfer the mixture to a large mixing bowl. Stir in the scallions, cilantro, jalapeno peppers, and lime juice. Taste for seasoning and add more salt or vinegar, if you like. Cover and refrigerate for several hours or until chilled.
Ladle the gazpacho into 8 bowls. Garnish each with remaining chopped tomatoes, watermelon, cucumbers, and a drizzle of olive oil.
Serves 8.
Nutrition:
Substitutions:
I blended the mixture in a blender.
Recipe courtesy of The Boston Globe
Read my review of this recipe.
Ingredients:
Directions:
Preheat oven to 400 degrees.
Rip off 4 sheets of parchment paper, each a little over a foot long. Place one fourth of the greens beams in the center of each sheet of parchment, then top with 4 strips of roasted red pepper, one fourth of the garlic, and one portion of the cod. Season the cod with salt and pepper and top with equal amounts of scallion and parsley. Drizzle with oil and spinkle lemon zest and juice evenly over the fish potion. Fold the top and bottom edges of the parchment together and crease several times, and then crease up the ends of the packets. Arrange the packets on a baking sheet and place in the center of the oven.
Bake the packers for 20 minutes. Serve each packer on a dinner plate and cut open at the table.
Serves 4.
Nutrition:
Substitutions:
Recipe courtesy of Rachael Ray 365: No Repeats
Read my review of this recipe.
Ingredients:
Directions:
Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
Makes about 13 sandwich cookies.
Nutrition:
Substitutions:
I omitted the raisins and used dark brown sugar. The cookies only took 8 minutes to bake, and I rotated the pan after 4 minutes.
Recipe courtesy of gas.tron.o.my
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Ingredients:
Directions:
In a bowl, combine bran flakes and buttermilk; set aside. In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add the bananas and vanilla; mix well (mixture will appear curdled).
Combine flour, baking powder, salt, and baking soda; stir into creamed mixture juist until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full.
Combine he pecans, brown sugar, and cinnamon; sprinkle over the batter. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cook for 5 minutes before removing from pans to wire racks.
Yields 18 muffins.
Nutrition:
Substitutions:
Recipe courtesy of Simple and Delicious Magazine
Read my review of this recipe.
Ingredients:
Directions:
Place the strawberries in a blender, cover and process until smooth. Add lemon juice and sugar. Whole processing, gradually add vinegar and oil in a steady steam; process until thickened. Stir in poppy seeds. Transfer to a bowl or jar, cover and store in the refrigerator.
Yields 2 1/2 cups.
Nutrition:
Substitutions:
Recipe courtesy of www.tasteofhome.com
Read my review of this recipe.
Ingredients:
Rollups:
Tomato Sauce:
Directions:
For the Tomato Sauce:
In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.
For the Rollups:
Preheat the oven to 375 degrees F.
Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.
Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.
Serves 6.
Nutrition:
Calories 497, Total fat 18 g, Saturated fat 7.4 g, Sodium 1108 mg, Carbs 56 g,Fiber 12 g, Protein 26 g
Substitutions:
I used fresh tomato sauce, which was delicious with this dish.
Recipe courtesy of Ellie Krieger
Read my review of this recipe.
Ingredients:
Directions:
In a large bowl, combine the watermelon, tomatoes and onion. In a small bowl, combine the parsley, basil and lime juice. Pour over watermelon mixture and toss to coast. Refrigerate until ready to serve.
Makes 16 to 18 servings.
Nutrition:
3/4 cup serving: Calories 33, Fat 0 g, Cholesterol 0 g, Sodium 7 mg, Carbs 10 g, Fiber 1 g, Protein 1 g
Substitutions:
Recipe courtesy of Simple and Delicious Magazine
Read my review of this recipe.
Ingredients:
Directions:
Preheat oven to 375 degrees. Lightly coat size 1-cup individual souffle dishes or ramekins with cooking spray, or coat a 6-cup souffle dish with the spray.
In a small bowl, combine the cocoa powder and hot water, stirring until smooth. Set aside.
In a small, heavy saucepan over medium heat, melt the butter. Add the canola oil and stir to combine. Add the flour, ground nuts, and cinnamon and cook for 1 minute, stirring constantly with a whisk. Stir in the brown, honey, salt. Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes. Remove from heat and stir into the cocoa mixture. Let cool slightly.
In a large clean bowl, using an electric mixer on high speed, beat the egg whites until foamy. Add the granulated sugar, 1 tablespoon at a time, and beat until stiff peaks form. Using a rubber spatula, gently fold one-third of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture, mixing only until no white steaks remain.
Gently scoop the cocoa-egg white mixture into the prepared dishes (or dish). Bake until the souffle rises above the rim and is set in the center, 15 to 20 minutes for the individual souffle or 40 to 45 minutes for the large souffle. Using a fine-mesh sieve, dust the top with the powdered sugar. Serve immediately, garnished with the raspberries.
Serves 6.
Nutrition:
Calories 183, total fat 6 g, saturated fat 2 g, cholesterol 7 g, sodium 107 mg, carbs 30 g, fiber 5 g, protein 6 g
Substitutions:
I used pecans for the hazelnuts/almonds.
Recipe courtesy of The New Mayo Clinic Cookbook: Eating well for Better Health
Read my review of this recipe.
Ingredients:
Directions:
In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Add peaches with juice, brown sugar, orange juice, and soup mix to skillet; stir until combined. Bring to a boil; cook and stir for 2 minutes.
Reduce heat; return chicken to pan. Simmer, uncovered, for 15 to 20 minutes or until chicken juices run clear.
Serves 4.
Nutrition:
Substitutions:
I used 2 fresh peaches, sliced with a teaspoon of sugar sprinkles over them. I omitted the brown sugar and added 1/2 cup of low sodium chicken stock. I served the chicken and sauce over brown rice.
Recipe courtesy of www.tasteofhome.com
