1/2 c. slivered Almonds
1/2 c Unsweetened Coconut flakes
1 Banana (sliced)
2 Tablespoons Sherry
Fresh Mint (garnish)
Preheat your oven to 325 and spread the almonds onto a baking sheet, bake until golden. Transfer to a plate to cool.
Add the coconut to the sheet and bake until golden. Cool this on a plate.
Cut the pineapple into cubes.
Cut each orange into sections and add to pineapple cubes along with the apples, banana and sherry. Gently mix.
Divide mixture into separate bowls and sprinkle almonds and coconut over the top.
1 1/2 c. skim milk
small box of sugar free vanilla pudding
2 tbsp. frozen orange juice concentrate
1 tsp. grated orange zest
Stir together gently and top fruit, fruit salad, or mix with fruit salad instead of whipped topping.
1/2 pound extra lean ground beef
low-salt multi-grain tortilla chips
3 med. tomatoes
1/2 finely shredded light old cheddar cheese
1 can sliced olives
1 can refried beans (or make your own)
1/4 c. salsa
peppers – optional
Brown your beef until it’s crumbly. If you didn’t use extra lean beef, drain and rinse the beef with hot water.
Heat refried beans on med-low heat until bubbly, stirring frequently. Add salsa and combine. Return to bubbling and then remove from heat.
Get out 3 plates
crush your chips and top your salad or leave them whole and place a layer on the bottom
Divide the beans evenly onto the 3 plates
Divide the meat evenly
Divide the head of Romaine between the 3 plates
Chop 1 tomato per plate and distribute around the plate
Olives, Peppers, and Onions
Divide cheese between the 3 plates
Serves 3. Top with a bit of sour cream or salsa if you like, or a light salad dressing. I eat mine as is but hubby likes dressing
Note: Feel free to omit anything you don’t like and substitute or add any veggie you prefer.
1 (20 oz.) can pineapple chunks
1 (6 oz.) can tuna, drained
1 c. cucumbers, sliced
1/8 c. minced onions
1/3 c. imitation mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. dill seed
Grape tomatoes for garnish
Drain pineapple, and rinse well.
Saute onions long enough to brown (a few minutes) let cool for 10 minutes.
Mix all ingredients except dill seed.
Line salad bowl with your favorite crisp salad greens. (I use both baby spinach and romaine lettuce)
Add tuna mixture
Sprinkle with dill seed, garnish, and serve
1 pkg. sugar-free lemon Jello
2 c. boiling water
2 tbsp. lemon juice
2/3 c. cabbage, chopped
2/3 c. green pepper, chopped
2 slices pimiento
Dissolve gelatin in boiling water and stir until completely dissolved.
Add lemon juice, add chopped vegetables and chill.
Slice when firm and serve on lettuce leaves with low-calorie dressing.
It is 20 calories and has large amounts of vitamins A and C.
15 med. potatoes
3/4 c salad oil
1/3 c wine vinegar
1/4 c. scallions
1 3/4 t salt substitute
3/4 t pepper
6 ripe pears
1 head of romaine lettuce
In a pan over high heat, boil potatoes.
Reduce heat to low; cover, simmer 30 mins or until tender.
Mix salad oil, vinegar, salt, and pepper and refrigerate.
When potatoes are done, drain and cool.
Peel; cut potatoes into 1/8″-thick slices.
Thinly slice pears.
Add potatoes, scallions, and pears to dressing and toss until coated.
Line salad bowl with lettuce leaves; spoon mixture onto lettuce.
Serve immediately, or chill for later.
2 c cold cooked brown rice
1 c cold cooked wild rice
6 oz smoked mussels or smoked scallops
1/2 c diced red bell pepper
1/2 c diced yellow or green bell pepper
1 c diced peeled cucumber
3 T light mayonnaise
3 T light sour cream
1 T chopped fresh dill, or 1 tsp dried dill weed
1 T fresh lemon juice
1/4 tsp freshly ground pepper
Combine the rices, mussels, peppers, and cucumber in a large bowl.
In a small bowl, combine the remaining ingredients; mix well.
Toss with the rice mixture.
Serve immediately or chill.
Serve at room temperature.