Tossed Apple Salad
Our tossed apple salad is a great way to combine crispy, delicious red apples and crunchy pecans for a fresh and simple-to-make four ingredient salad.
Ingredients
- 1/2 10 ounce bag of romaine lettuce
- 1 cup diced red apples
- 1/3 cup fat free balsamic vinaigrette
- 3/4 cup pecan halves
Servings:
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Instructions
- Combine all ingredients in a bowl. Toss and serve.
Recipe Notes
Vegetarian Enchilada Casserole
If you are looking for a great alternative for meat, try this colorful vegetable casserole. It is sure to satisfy your tummy and delight your taste buds.
Ingredients
- 2 teaspoon canola oil
- 1 medium medium red onion chopped
- 1 medium medium zucchini grated or diced
- 1 (15.5 ounce) can low sodium black beans rinsed and drained
- 1 (14 ounce) can no salt added diced tomatoes rinsed and drained
- 1 1/2 cup frozen corn kernels thawed, can also use fresh
- 1 teaspoon ground cumin
- 12 6" white corn tortillas quartered
- 1 (10 ounce) can red enchilada sauce
- 1 cup reduced fat cheddar cheese
Servings:
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Instructions
- Preheat oven to 400ยฐF.
- Lightly coat a 9 X 13 inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, and cook stirring often, until starting to brown (about 5 minutes).
- Stir in zucchini, beans, tomatoes, corn, and cumin; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the baking dish.
- Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
- Repeat to form another layer.
- Cover with foil.
- Bake the casserole for 15 minutes.
- Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Recipe Notes
Turkey Parmesan
Quesadillas with Mushrooms and Black Olives
This easy quesadilla with cheese, black olives, and mushrooms is such an easy fix for hungry kids or adults to satisfy those cravings, while still getting some veggies in!
Ingredients
- 4 (8 inch) corn or low fat flour tortillas
- 2/3 cup reduced fat cheddar cheese shredded
- 1/4 cup mushrooms chopped
- 1/4 cup (about 1 - 2.25 ounce can) black olives chopped
- 2 tablespoons chopped green onions
Servings: (1/2 of a quesadilla)
Units:
Instructions
- Coat a large nonstick skillet cooking spray.
- Place over medium high heat.
- Place 1 tortilla in skillet and top with half of 1/3 of a cup with cheese.
- Layer the olives, mushrooms and green onions on top of the cheese.
- Top with remaining cheese and tortilla.
- Cook 2 minutes on each side or until lightly browned.
- Remove and keep warm.
- Repeat with remaining ingredients. Cut each into wedges and serve.
Recipe Notes
