Archive for the ‘Recipes’ Category

Tomato – Cucumber Salad

Cut up slices of tomato and cucumber.

Sprinkle with Italian Dressing or Vinaigrette.

Add crushed Black pepper.

Let sit covered in the fridge until well chilled -

a couple of hours to blend flavors.

The Italian Version -

Cut up tomatoes and onions

Sprinkle with olive oil and vinegar

mixed with a little garlic and oregano.

No sitting time required. Eat up!

Create your own version. Want cucumbers and onions?

Like basil better than oregano?

Is red wine vinaigrette your favorite dressing?

Make it your way!

(recipes taken from Carole’s Cookbook)

4 very large ripe tomatoes

2 cans (6 oz. ea.) solid white tuna in water, drained

¼ cup lite mayonnaise

2 green onions, chopped

2 tablespoons fresh lemon juice

1 tablespoon Dijon Mustard

¼ teaspoon freshly ground black pepper

In a medium bowl, flake tuna.

Add remaining ingredients (except tomatoes), mix well.

Cut each tomato into 6 attached wedges (do not cut all the way through)

Spoon ¼ of the tuna mixture into the center of each tomato.

Serve.

(recipes taken from Carole’s Cookbook)

You can use just about any combination your little heart desires –

Zucchini

Mushrooms

Broccoli

Cauliflower

Tomatoes or cherry tomatoes

Peppers, red, yellow, green,

Onions, Red, pearl, Spanish, etc.

The key to success is having the vegetables cut into uniform sized

pieces, 1 – 1 ½ inch each.

In a bowl, gently toss the vegetables in Italian Dressing to coat.

Place vegetables in the center of a large piece of heavy duty foil. Fold

all edges completely to seal, but leave air space within your packet

for the heat to circulate.

Place on the grill. Turn after 4 minutes (this is where the seal is

really important!) Cook another 4-6 minutes until vegetables are

crisp tender.

Before opening package, cut a slit to let steam escape.

Top with fresh ground black pepper or parmesan cheese if desired.

Potatoes take twice as long to cook. You can do the same thing with

potatoes in a separate package, and then mix together before

serving, or serve separately. Experiment! That’s half the fun of

cooking.

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Pineapple Slaw

2 limes

1 16 oz. bag of cabbage mix for coleslaw

1 cup fresh pineapple cut into matchstick thin strips

Grate 1 ½ tsp. lime peel.

Squeeze 2 Tablespoon juice from the limes.

Toss grated peel, lime juice, cabbage mix and pineapple sticks.

Chill.

How’s that for easy?

You can cheat and add pineapple to ready made coleslaw too.

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This is an old favorite. I’ve always liked it. They still serve it at Old Country Buffet, so lots of other people must like it too.

Carrot & Raisin Salad

3 cups grated carrots

1 cup raisins

1 Tablespoon honey

6 Tablespoons mayonnaise (low-fat or Canola or olive oil)

¼ cup milk

1 Tablespoon fresh lemon juice

¼ teaspoon salt

small can pineapple chunks drained and cut in half or 1/2 cup fresh

Toss carrots, raisins, and pineapple together in a large bowl.

In another bowl, mix remaining ingredients, and pour over

carrots.

Stir carefully.

Chill to blend flavors while you make the rest of your dinner.

Note –

Use larger holes on grater.

I actually use a peeler. It makes a softer salad.

Another of my mind numbingly simple recipes J

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