Cucumber Avacado Guacomole

Ingredients

2 ripe avocados, peeled and chopped 1/3 medium organic* cucumber, chopped 1/3 medium onion, chopped 1 garlic clove, minced 1 tsp cumin powder 1 squeeze lemon (about 1-2 Tbsp juice) Salt to taste (about 1/2 tsp)

Directions

Add all ingredients to blender or food processor and process to desired consistency. Add salt (about 1/2 tsp) to taste. Serve chilled. Enjoy with your favorite chips or tortillas.
*Note: If using conventional (non-organic) cucumber, peel skin and discard.

Number of Servings: 8

Penne Pasta Salad

Ingredients

Barilla Plus Penne Pasta (14.5 oz box) 2 cups chopped fresh broccoli florets 2 cups carrots chopped into bite-sized pieces 2 cups cherry tomatoes 1/2 cup Kraft Free Italian Dressing 1/2 cup Kraft 2% Milk Sharp Cheddar Cheese (I listed the exact brands I used so you know what I used for the recipe calculations)

Directions

cook pasta as directed. Place chopped broccoli and carrots into strainer. To drain the pasta, pour it into the strainer containing the vegetables to blanch them. Toss vegetables and pasta and place in refridgerator until chilled. Toss other ingredients with pasta mixture and serve cold.
Prep time above includes the time needed to chill before adding other ingredients.
This would be really good with tuna too if you want to add more protein.
Optional: add 1/4 cup black olives

Number of Servings: 14

Salmon with Summer Tomato Salsa

Ingredients

4 (4 ounce) fillets salmon, skin removed 1 cup chopped fresh tomato 1/2 Hass avocado, chopped 1 garlic clove, crushed 1 Tbsp balsamic vinegar 1 tsp olive oil 1/2 cup cooked corn kernels 1/4 cup minced red onion 1/4 cup chopped fresh cilantro salt and pepper, to taste 1 lime, cut in wedges

Directions

1. Preheat oven to 325 degrees.
2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes.
3. Bake salmon for 15-20 minutes, or until cooked thoroughly.
4. Serve salmon surrounded by the salsa and lime wedges.
Can serve salmon either hot or cool --
Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool

**makes 4 4-oz fillets

Number of Servings: 4

Chicken and Asparagus Pasta

Ingredients

3 cups whole wheat extra wide pasta 12 spears asparagus 1/2 chicken breast, bone and skin removed 1-1/2 cups fresh mushrooms, pieces or slices 1/2 cup low sodium chicken broth 1 tbsp extra virgin olive oil 1/4 cup feta cheese, crumbled 1 medium tomato Pinch of pepper, red or cayenne

Directions

Cook pasta according to package directions.
Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
Cook until partially done.
Add asparagus and mushrooms, continue cooking until chicken is done.
Add chicken broth and cover pan, cook until asparagus is crisp tender.
Add pasta, red pepper flakes (to taste), and feta cheese. Remove from heat.
Serve with fresh diced tomatoes to garnish. Enjoy!

Number of Servings: 4

Chicken Goulash

Ingredients

1 - 2 lbs chicken breast, raw, cubed 2 cup diced onions 1/2 lb sliced mushrooms 2 garlic cloves, diced 1/2 tsp sage 1 tsp poultry seasoning 1/2 tsp salt 1/2 cup warm water with two chicken bouillon cubes dissolved 2 tbsp Hungarian paprika or sweet curry

Directions

Saute' onions in non stick pan with 1 tsp water.
Add mushrooms, garlic, cubed turkey, sage, poultry seasoning and salt.
Saute' until meat is tender stirring occasionally.
Add the chicken broth and paprika.
May be served over brown rice or whole wheat noodles.


Number of Servings: 6

Kidney Bean Salad

Ingredients

1 serving dark red kidney beans 4 tbsp fat free mayonnaise 2 tbsp fat free sour cream 1/3 cup celery, diced 2 tbsp onions, chopped

Directions

Rinse and drain the kidney beans.
Mix sour cream and mayo until smooth.
Mix kidney beans, celery, onions and dressing.
Refrigerate for several hours before serving.


Number of Servings: 4

Pasta Veggie Soup

Ingredients

4 oz whole wheat pasta spirals 2 cups (1 can) 99% fat free chicken broth 1 tbsp soy sauce (low sodium) 1 tbsp basil 1 tbsp dehydrated onion flakes 10 oz pkg frozen mixed veggies

Directions

Cook spirals in boiling water following package instructions, drain and set aside.
Combined remaining ingredients.
Bring to a soft boil and cook veggies to desired tenderness.
Add drained spirals to the pot with the veggies.
Stir, Serve and Enjoy!


Number of Servings: 4

Cucumber Salad

Ingredients

3 large cucumbers, peeled 4 large tomatoes 6 tbsp Reduced fat mayonnaise 2 tbsp shallots, chopped Garlic, 1 tbsp. minced Salt and pepper to taste

Directions

Chop cucumber, tomato and shallot.
Combine all ingredients n a large bowl, mixing well. Refrigerate for 1 hour before serving.


Number of Servings: 6

Lemon Garlic Tilapia

Ingredients

4 Tilapia fillets 1 tbsp olive oil 1 tbsp Country Crock Shed's Spread Juice of 1 lemon 1 tsp garlic salt 1 tsp dried parsley flakes Dash of salt Cayenne pepper to taste

Directions

Preheat oven to 400.
Spray a baking dish with non-stick cooking spray.
Melt butter in microwave.
Add olive oil, lemon juice, garlic powder, salt and parsley and sautee for a few minutes.
Pour over tilapia fillets in baking pan.
Sprinkle some cayenne pepper on top of fish.
Bake in preheated oven for about 13 minutes, and broil for an additional 2-3 minutes.

Number of Servings: 4