My Recipe Collection

Grapefruit Starter

Peel and dice half a grapefruit, removing the seeds and reserving the juice. Layer 2 cups Boston lettuce with grapefruit sections, 1/4 cup toasted walnut halves and 2 tablespoons blue cheese. Drizzle the top with the reserved juice and 1 teaspoon olive oil.

Alcohol-Free Piña Colada

1/2 banana, peeled and frozen
1/4 cup canned unsweetened crushed pineapple
1 drop coconut extract
1/2 cup crushed ice
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Blend all ingredients in a blender until smooth. Serves one.

Village Salad with Feta

This is a wonderful summertime staple to serve with grilled meats and fish.

Time: 15 minutes
Servings: 6

1 large English cucumber, peeled and sliced 1/4″ thick (3 cups)
3 medium tomatoes, halved and sliced 1/4″ thick (3 cups)
1 large onion, halved and sliced 1/4″ thick (1 cup)
2 oz feta cheese, sliced, or 1/2 cup feta cheese crumbles
6 kalamata olives, pitted and halved lengthwise (2 tablespoons)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper

Apricots with Yogurt and Honey
by Prevention

Any seasonal fruit would work here.

1 cup low-fat plain Greek-style yogurt
2 tablespoons honey
1/2 teaspoon vanilla extract
9 fresh apricots, halved lengthwise
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Whisk together yogurt, honey and vanilla extract in small bowl. Spoon over apricots and serve.

Cranberry Delight Spread

8 oz cream cheese
2 tablespoons orange juice concentrate
1/8 teaspoon cinnamon
1 tablespoon sugar
zest of 1 orange
1/4 cup finely chopped pecans, optional
1/4 cup finely chopped dried cranberries
Crackers of your choice
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In an electric mixer bowl combine the cream cheese, juice, cinnamon, and sugar on medium speed until smooth. Fold in orange zest, pecans, and cranberries. Refrigerate. Garnish with a slice of cranberry or orange zest. Serve with crackers.

Makes 1 1/2 cups of spread.

Classic Pesto Sauce
Makes: 1 cup.
Prep: 20 minutes.
Cook: 10 minutes.

2 cups packed basil leaves, rinsed
2 large cloves garlic, peeled
3 tablespoons pine nuts
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
3/4 teaspoon salt
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1. Process basil, garlic and pine nuts in work bowl of a food processor until finely chopped. With processor running, slowly add oil through top of processor. Process for 1 minute, until smooth.

2. Remove to non-reactive storage container and stir in Parmesan cheese and salt. Cover and refrigerate until ready to use.

Black Bean Salad
Makes 6 to 8 servings.

15 oz canned black beans, drained
16 oz canned corn, drained
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 cup red onion, diced
1 garlic clove, minced
1 teaspoon cilantro (or more)
1/4 cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
Pepper
Salt
Tortilla chips
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Seed and dice peppers. In salad bowl combine peppers, onion, corn, garlic and cilantro. Toss to mix. Add olive oil, vinegar and lime juice. Salt and pepper to taste. Toss again. Add black beans, toss well and serve with tortilla chips.

Festive Winter Salad with Walnuts and Apples

10 oz any European-style salad mix, washed
1 thinly sliced tart apple
4 oz blue cheese, crumbled
1 cup walnut halves
1/4 cup vegetable oil
1/4 cup balsamic vinegar
Salt and pepper to taste
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1. Combine salad, apples, walnuts and blue cheese.

2. Whisk together oil and vinegar; pour over salad.

3. Add salt and pepper to taste then toss well. Serve immediately.

Yield: 6 servings
Prep time: 10 minutes

BROCCOLI CRANBERRY SALAD
by Miss Maggie
6 servings.

3 cups finely chopped fresh or frozen broccoli
1/2 cup dried cranberries OR raisins
1/4 cup mayonnaise
1/4 cup nonfat yogurt
1/4 cup sugar
1 tablespoon vinegar
1-1/2 teaspoons dried onions

If you’re using fresh broccoli then wash it and remove the biggest part of the stem. Set the stems aside to use for another dish. Chop the broccoli into small pieces. Or, if you’re using frozen broccoli then measure it frozen and allow it to thaw completely before using.

In a large bowl combine the mayonnaise, yogurt, sugar, vinegar and onions. Mix until smooth. Stir in the broccoli and cranberries. Mix well. If possible allow to chill for several hours or overnight before serving.

Per Serving (excluding unknown items): 142 Calories; 8g Fat (47.3% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.