1 quart container cubed seedless watermelon
4-ounce log goat cheese
1/2 sliced red onion
Tub/jar pitted black olives
Few handfuls hand-torn fresh basil
Drizzle olive oil
Salt and pepper
Combine all ingredients and store in a covered container.
Thanks to Rita for sending this one. Not sure where she found it, but it’s suprisingly good. A perfect light summer savory dish.
2 ears fresh, sweet corn, cut off the cob
1/2 medium red onion, diced
2 green onions, white and green parts, chopped
1 1/2 pints cherry tomatoes, halved
1 avocado, halved, pitted, peeled, and chopped in chunks
1 jalapeno, sliced & deseeded (optional)
1/4 bunch fresh cilantro, leaves chopped
1 lemon, juiced
1 lime, juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Combine all ingredients in a large mixing bowl, tossing to coat.
Put the salsa in a sealable plastic container and take to a picnic, if desired.
Thanks to Rita for sending this one. I believe she said this one came from the FoodNetwork
Sauce
2 tablespoons chili powder
1 cup chicken broth or water
1 teaspoon garlic salt or to taste
1 1/2 tablespoons cornstarch
1 can tomato sauce
Just heat this all up in the microwave or the stove
Mix the sauce with your favorite filling. I buy mexican frozen veggies and thaw them in the microwave and mix it with the sauce. This could also be frozen. Very yummy!
Thanks to Carriefaith from celiac.com for permission to post these.
1/3 cup light bean flour
1/2 cup cornstarch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs or 3 egg whites
1 1/2 cups water
oil for brushing the pan or skillet
Mix everything together and let it sit in the fridge for about 20 minutes. Heat a skillet or pan at medium-high heat and cook them like pancakes, just keep turing them to avoid buring. Store in wax paper in a plastic bag in the freezer or fridge.
Thanks to Carriefaith on Celiac.com for these recipes.
1 (19 ounce) can red kidney beans
1 (19 ounce) can chickpeas
1 (15 ounce) can black beans
1 (12 ounce) can corn kernels (optional)
1/3 red pepper, diced
1 vidalia onions, chopped
1/2 cup diced celery
1 t basil
1/2 cup red wine vinegar (apple cider vinegar works well too)
1/4 cup oil
1 T Dijon mustard
1 clove minced garlic
salt and pepper
1/2 t hot pepper (optional)
Combine chickpeas, kidney beans, black beans, corn,onion,red pepper and celery. Set aside. Mix together basil, vinegar, oil, mustard, garlic, salt and pepper. Pour over bean salad and toss. May add 1 12 tsp hot pepper if desired.
This came from Recipezaar.com. It’s really flavourful and colourful. I don’t really like raw onion, so I actually caramelised them and let them cool before adding to the salad. This one is really open to improv, so have fun with it.
Nutritiona information (per serving) - 324 calories, 8.2g fat (1.2g saturated), 51.6g carbs (13.1g fiber)
2 cups low sodium beef broth
2 teaspoons cider vinegar
1 teaspoon molasses
1/8 teaspoon ground ginger
1 dash black pepper
1 dash garlic powder
1 dash onion powder
Combine all ingredients in a small sauce pan and boil uncover until reduced to 1/2 cup. Store in refrigerator. Stir/Shake before using. (2-4 servings)
Found this on Recipezaar.com and thought it was a great replacement for soy sauce.
Nutritional info per serving - 11 calories, 0 Fat, 3g carb
1 1/2 lbs fresh green beans (frozen works well too)
1/3 cup diced red pepper
4 1/2 t olive oil
4 1/2 t water
1 1/2 t white wine vinegar
1 1/2 t spicy brwon mustard
3/4 t salt
1/4 t pepper
1/8t garlic powder
Place beans and red pepper in a steamer basket. Cover and steam for 7-8 minute sor until crisp-tender. Meanwhile, in a bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinegrette and stir to coat.
(ed) This recipe came out of Taste of Home’s Low-Carb recipe book. It’s a great one for people who aren’t really fond of green beans (me) or just as a way to jazz them up. Makes roughly 8 servings.
Nutritional info (per 1/2 cup serving) - 43 calories, 2g fat, 5g carbs (3g fiber)
