Ham and Pea Salad
Watch color unite with taste and flavor in this fantastic cool summer dish. Serve it as a side to your favorite meal or alone. Simply dive in and enjoy the mouthwatering adventure!
- 3 cups lettuce shredded
- 1/2 cup carrots grated or shredded
- 1/2 cup frozen sweet peas
- 1/2 cup mandarin oranges
- 3/4 cup cooked lean ham diced
- 1/4 cup reduced fat cheddar cheese shredded
- 1/4 cup fat free plain yogurt
- 2 1/2 tbsp fat-free sour cream
- 1/8 tsp dried basil
- Wash your hands and clean your cooking area.
- Rinse lettuce thoroughly with cool running water.
- In a clear bowl layer lettuce, carrots, peas, mandarin oranges, ham, and cheese.
- Prepare dressing by stirring together yogurt, sour cream, and basil.
- Pour over top layer of salad.
- Serve immediately.
Ginger Melon Salad
Summer is definitely in the air when you create this colorful and juicy dish for your family. Use is to compliment your meal as an appetizer or just as a tasty snack. No matter what, you will feel completely refreshed after devouring this fruity combination. Enjoy the taste of summer!
Check out our tips for selecting the perfect melon at the store!
- 1 1/3 cups cantaloupe cubed or balled
- 1 1/3 cups honeydew cubed or balled
- 1 1/3 cups watermelon cubed or balled
- 1/4 cup pineapple juice
- 1 Tablespoon honey
- 1/4 teaspoon ground ginger
- Clean your area and wash your hands before you begin.
- Combine the 4 cups melons.
- Combine the pineapple juice, honey, and ground ginger.
- Pour the liquid mixture over the melon and toss.
Minestrone Pasta
Pasta anyone? This delightful recipe will make dinner tonight light and carefree at your dinner table. It’s quick and perfect after a busy day in the home or at work. This dish is packed with vegetables and would make a fantastic side to your favorite protein.
- 3 cups whole wheat pasta shells uncooked
- 2 medium carrots sliced
- 1 medium bell pepper chopped
- 1 (15 ounce) can low sodium kidney beans drained and rinsed
- 1 (15 ounce) can low sodium garbanzo beans drained and rinsed
- 1 (14.5 ounce) can Italian style stewed tomatoes about 1.75 cups
- 2/3 cup fat free Italian dressing
- 1/4 cup shredded Parmesan cheese
- Cook pasta according to package directions, drain, and set aside to cool. In a large bowl, add carrots, bell pepper, kidney beans, garbanzo beans, and tomatoes.
- In a separate small mixing bowl, combine Italian dressing and parmesan cheese.
- Add pasta and dressing to vegetables mixture.
- Refrigerate for 15 minutes allowing flavors to combine and serve.
Strawberry Soup
Strawberry season is almost here! And if you’re like me…you just can’t wait!! This recipe is great for tart strawberries or overripe strawberries.
- 1 lb fresh strawberries
- 1 1/4 cup low fat vanilla yogurt
- 3 tbsp confectioners' sugar
- 2 tbsp orange juice concentrate
- 1/8 tsp almond extract
- Wash strawberries and remove stem top. In a blender, add all ingredients; cover and process until smooth. Garnish as desired.
Calories 190, Calories from Fat 10, Total Fat 1g 2%, Saturated Fat 0.5g 3%, Trans Fat 0g, Cholesterol 5mg 2%, sodium 45mg 2%, Total Carbohydrate 43g 14%, Dietary Fiber 2g 8%, Sugars 35g, Protein 5g, Vitamin A 8%, Vitamin C 20%, Calcium 10%, Iron 0%