Quick and Healthy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: Makes 4 servings

Ingredients:

• 1 1/2 pounds red potatoes*
• 1 cup non-fat plain yogurt
• 1/3 cup minced red onion
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1/4 cup snipped fresh chives
• 3 tablespoons real bacon bits or pieces
• 1/4 teaspoon sea salt
• Freshly ground pepper to taste
• Chopped fresh parsley

Preparation:

Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on high for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.

*Russets, yellow or white potatoes can be substituted

A traditional Potato Salad that makes a picnic complete!

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Ingredients:

• 5 pounds red potatoes
• 1 cup mayonnaise
• 1/2 cup Miracle Whip salad dressing (do NOT substitute)
• 1/4 cup milk
• 2 Tbsp. yellow mustard
• Salt and pepper to taste
• 1 bunch green onions, sliced
• 1 bunch radishes, cleaned and sliced
• 6 hard cooked eggs, sliced

Preparation:

A Great Side Salad for Memorial Day Weekend Barbecue!

Salad
1 head iceberg lettuce, chopped
4 fresh tomatoes, seeded and sliced
1 C. sliced red onion
1 1/2 C. crumbled crispy bacon
1/2 C. toasted cashews, chopped

Creamy Bacon Dressing
4 T. mayonnaise
1/2 C. peanut oil
1 T. balsamic vinegar
1 T. lemon juice
2 T. minced shallots
1/2 t. Tabasco sauce
1/4 C. finely chopped crispy bacon
1 1/2 T. chopped basil
salt and freshly ground pepper to taste

First prepare dressing by combining all ingredients in a bowl and whisk until smooth.

Assemble salad by tossing iceberg lettuce with tomatoes, onion, bacon, half the cashews, and the dressing. Sprinkle remaining cashews over top of salad and serve.

Ingredients:

3 (19-ounce) cans cannellini (white kidney beans), rinsed and drained
1/2 cup diced red onion
2 tomatoes, seeded and diced
1 tablespoon fresh minced rosemary or 1 tsp. dried
6 sun-dried tomatoes, packed in oil, minced
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1 cup coarsely chopped fresh parsley
1/2 teaspoon salt and pepper to taste
1 cup T. Marzetti Three cheese Italian Dressing

Directions:

1. Cut up pineapple, avocado and mango; add banana chips, coriander, raspberry vinaigrette or poppy seed dressings and nuts. Mix gently, adding fresh lime juice.
2. Serve on platter adding ginger slices and toasted sesame seeds as garnish.

Ingredients

ASIAN VINAIGRETTE:
* 1/2 cup sesame oil
* 1/2 cup soy sauce
* 1/2 cup rice wine vinegar
* 1/4 cup honey
* 2 tablespoons peanut butter
* 2 tablespoons brown sugar
* 1/4 cup toasted sesame seeds

GRILLED CHICKEN:
* 1/4 cup soy sauce
* 2 Tablespoons brown sugar
* 2 Tablespoons crushed fresh ginger
* 2 whole boneless chicken breasts
SALAD:
* 1/2 head napa cabbage, julienned (about 4 cups)
* 1/2 head red cabbage, julienned (about 4 cups)

Instructions

1. Combine all the vinaigrette ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.

2. Mix the soy sauce, brown sugar, and ginger and pour over the chicken in a ziplock bag. Marinate for about one hour, then grill the chicken until cooked through. Cool, then julienne the meat.

3. Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken. Garnish with fried rice noodles and bean sprouts.

Ingredients

* 1 cup (6 ounces) uncooked orzo
* 6 ounces green beans, trimmed and cut into 2-inch lengths
* 2/3 cup bottled Italian dressing
* 1 (4-ounce) jar fancy pimientos, drained and diced
* 8 cups torn salad greens

* 4 large ripe plum tomatoes, sliced
* 12 small balls fresh mozzarella
* 1 (6-ounce) jar marinated artichoke hearts, drained
* 8 thin slices baked ham, cut in half lengthwise
* 16 long, thin breadsticks

Instructions

1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook it according to the package directions, or just until tender, about 8 minutes. Add the beans to the water for the last 2 minutes of cooking. Drain out the hot water, rinse the orzo and beans under cold water, and drain again well. Return the cooked ingredients to the pot. Add 1/4 cup of the dressing and the pimientos and toss to mix.

2.Arrange the salad greens on individual plates. Divide the tomatoes, cheese, and artichoke hearts evenly among the plates and then drizzle each salad with the remaining dressing. Top each salad with a helping of orzo.

3.Wrap a piece of ham around one end of each breadstick and serve them with the salads.

This recipe was handed out at a fitness class for a quick, healthy meal so I thought I’d share it here:

INGREDIENTS:

• Tortilla Chips
• Shredded reduced-fat cheddar cheese
• Ready-to-serve romaine lettuce (in bite-size pieces)
• Canned black beans, rinsed and drained
• Fresh tomatoes, diced
• Red onion, peeled and diced
• Flavored vinegar

DIRECTIONS:

1. Place one ounce of tortilla chips on each plate.
2. Sprinkle each one with small amount of cheese.
3. Microwave each plate for 20 seconds so cheese melts.
4. Top plate with lettuce, black beans, tomatoes, and red onion.
5. Serve flavored vinegar on the side.

INGREDIENTS:

• 1 (6 oz. pkg. apricot jello)
• 1 no. 2 can crushed pineapple
• 1 cup water
• 1 (8 oz.) pkg. cream cheese
• 1 large can apricots
• 1 large cool whip or one cup whipping cream whipped
• 1 cup nuts, chopped (optional)

DIRECTIONS:

1. Cook jello, pineapple and water for ten minutes and cool.
2. Mix cream cheese with enough juice from the apricots to make it soft and creamy.
3. Drain and quarter apricots.
4. Mix all ingredients together. 
5. Put in large mold or 9 x 13 pan.
6. Let set overnight.

Serves 15.