Southwestern Black Bean Salad

I recently made this dish for a cook-out and it was a huge hit. It is simple to make, and is high in fiber and protein. I served it as an appetizer with tortilla chips, but it could be served as a side dish.


Source: skinnytaste.com
Serves: 12

Ingredients:
15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
Juice of 1 lime
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and pepper

Directions:

1. Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
2. Mix with lime juice and olive oil.
3. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Basil-Lime Fruit Salad

I made this for a neighborhood bbq over the weekend. It was a huge hit! The original recipe called for 1/2 cup sugar, but I reduced it to 1/4 since the fruit has enough sugar. I love the fruits in this recipe, but you could use any fruits of your choice. Next time I'd add blueberries too.

Source: adapted from Cooking Light March 2008
Serves: 12

Ingredients:
1/4 cup sugar
1/2 cup water
1/2 cup basil leaves, packed
1 tbl lime rind, grated
4 cups pineapple, cubed (1 medium)
3 cups strawberries, quartered (1 lb)
4 kiwi, peeled and sliced (1.5 cups)
2 cups mangoes, peeled and cubed (2 large)

Directions:

1. Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil. Cook for a minute until the sugar is dissolved.



2. Remove pan from heat, stir in the basil and lime rind. Cool. Strain to discard the solids.



3. Combine the fruits in a large bowl. Drizzle with the simple syrup. Toss gently.

Bacon Pierogi Bake

Source: Adapted from Cooking Light, December 2010
Yield: 4 servings

Ingredients:
(16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
2 turkey bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) low-fat shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper

Directions:
1. Preheat oven to 400°.
2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese.

Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

Orzo with lemon, capers and herbs

Serves 4-6

Ingredients:
6-7 cups beef stock or broth
2 cups orzo
Grated lemon peel (2 lemons)
1/4 cup lemon juice
1/4 cup capers, rinsed and drained
1/2 to 3/4 cup chopped fresh herbs (basil, oregano, parsley, thyme, rosemary)
1/4 cup grated parmesan cheese
fresh ground pepper

Directions:
In a large saucepan, bring the beef stock to a boil. Add the orzo and continue cooking, stirring often to prevent sticking, about 8-10 minutes.

Turn off the heat, add the lemon peel. lemon juice, capers, herbs, and cheese. Season to taste with salt and pepper.

Stir until completely mixxed and the pasta is creamy. Serve at once or keep warm in a 250 degree oven, stirring well before serving.

Asian Coleslaw

Ingredients:
3 packs of Oriental Ramen Noodles
3 packets of Oriental Ramen Noodle seasoning (found in each pack)
2 bags coleslaw (they are usually found next to the fresh lettuce – not the bagged lettuce section for some reason..)
½ cup sugar
¾ cup olive oil
¾ cup rice vinegar
Lightly Salted Party Peanuts

Directions:
Break/crunch Ramen Noodles while still in the closed pack
Mix Ramen noodles and coleslaw together in large bowl
In a separate bowl, whisk together oriental seasoning, sugar, olive oil and rice vinegar. Pour mixture over coleslaw and noodles and toss – really toss until everything is coated. Add peanuts, toss again and refrigerate for at least 1-2 hours before serving. Toss again before serving.

Its very easy – the key is to make sure you keep mixing everything so the wet mixture doesn’t just sit on the bottom of the bowl…

Cranberry Jell-o Salad

Source: My mom

Ingredients:
12 oz. bag of cranberries
6 oz. box of strawberry jello
2 cups boiling water
2 cups sugar (I only use 1 cup)
1 can crushed pineapple
1 orange
1 apple

Directions:
Peel apple and orange. Put both in blender with cranberries. Blend until fine.

Mix jello and water. Once disolved, add sugar and pineapple. Add cranberry mixture. Refrigerate until ready to eat.

Zesty Spaghetti Salad

Ingredients:

1 lb. thin spaghetti, cooked and drained
1 16oz. bottle zesty italian dressing (I only used about 8oz.)
1 cup celery, chopped
1 purple onion, quartered and thinly sliced
1 green pepper, chopped
1 cup fresh mushrooms, thinly sliced
1 cup pepperoni slices, halved
1 can ripe olives, well drained and sliced
1 cup cherry tomatoes, halved
2-3 Tbsp. salad seasoning spice
Parmesan cheese, grated

Directions:
Before cooking, break spaghetti in small pieces. Drain and rinse with cold water, drain well.

Mix spaghetti and all veggie ingredients. Add pepperoni if desired. Add salad seasoning, italian dressing and sprinkle with parmesan. Marinate in refrigerator at lesat 2 hours, the longer the better. Stir cheese in when ready to serve.

Italian Vegetable Salad

Source: Kraft foods
6 servings, 1 cup each

Ingredients:
1 pkg. italian dressing mix (such as Good Seasons)
1/4 cup plus 3 TBL. water
1/4 cup white vinegar
1/4 cup oil
1 pkg. (9 oz) refrigerated three cheese tortellini, cooked, rinsed and drained
1 small zucchini, cut lengthwise in half, sliced
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup cherry tomatoes, halved
2 green onions, diagonally sliced

Directions:
Place dressing mix, water and vinegar in cruet or other container with tight fitting lid. Add oil; cover. Shake until well blended.

Combine remaining ingredients in large bowl. Add 1/2 cup of the dressing; toss lightly. Cover.

Refrigerate at least 2 hours. Stir before serving.

Orzo Salad

Ingredients:
4 cups reduced sodium chicken broth
1 1/2 cups orzo
15oz. can garbanzo beans, rinsed and drained
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes (halved)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
3/4 cup red wine vinaigrette (see below)
salt and pepper

Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp. honey
2 tsp. salt
3/5 tsp. freshly ground pepper
1 cup extra-virgin olive oil

Directions:
Bring chicken broth to a boil. Stir in the orzo, cover partially and cook until the orzo is tender but still firm, stirring frequently (about 7 minutes). Drain the orzo and transfer to a large bowl. Toss until slightly cool.

When cooled completely, toss the orzo with the beans, tomtoes, onion, basil and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Serve at room temperature.

Oriental Pasta Salad

2 cups broccoli florets
1 1/2 cups cooked spaghetti (about 3 ounces uncooked)
3/4 cup thinly sliced red bell pepper
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil

Steam broccoli, covered, 5 minutes or until crisp-tender. Rinse under cold water. Combine broccoli and remaining ingredients; toss gently. Cover and chill.

Broccoli Casserole

Ingredients:
3-10 oz. Packages of frozen chopped broccoli
1 large jar of cheese whiz
1 small onion
1-10 oz. Can of cream of mushroom soup
1 small can of water chestnuts
1 cup minute rice (cooked according to directions)

Directions:
Cook broccoli as directed with onion, then drain thoroughly.
Heat soup and cheese whiz, add to broccoli and rice. Add water chestnuts.
Put in casserole dish (uncovered) and bake at 350º for 40 minutes.