Avocado Tuna Salad Sandwich
Going Greek Dip
This morsel of Greek cuisine is a fantastic and easy addition to your lunch or afternoon snack routine!
Ingredients
- 8 oz hummus
- 1/4 cup feta cheese reduced-fat
- 1/4 cup sliced ripe olives Kalamata Olives preferred
- 1 tbsp pepperoncinis optional
- 1/2 cup cherry tomatoes sliced
- 1/4 cucumber chopped
- 1 tbsp dried or fresh oregano
Servings: people
Units:
Instructions
- Mix all ingredients in a bowl, garnish, and serve with pita wedges or sliced vegetables for dipping.
- Can be stored in the refrigerator for up to 3 days.
Recipe Notes
Mocha Rubbed Pot Roast
Quick Italian Tortellini Salad
To see this recipe in Spanish click here.
Ingredients
- 1 (9 ounce) package cheese filled tortellini
- 1 1/2 cups fresh mushroom slices
- 1 1/2 cups broccoli florets
- 1 1/2 cup canned artichoke hearts
- 1/2 small red bell pepper sliced
- 4 ounces low fat Italian dressing
- 1/2 tsp ground oregano
- 1/3 cup shredded Parmesan cheese
Servings:
Units:
Instructions
- Cook the tortellini al dente, according to package directions.
- Add broccoli florets and mushrooms before pasta is done (about 1 minute).
- Cook for remaining time until broccoli turns bright green and is crisp tender and the pasta is al dente (chewy to the bite).
- Drain and rinse pasta mixture under cool running water.
- Toss the pasta mixture with the artichoke hearts, red bell peppers, dressing, and oregano.
- Add the Parmesan cheese and toss again lightly.
Recipe Notes
