Sharing some recipes...
Mostly for Dana, but anyone else can feel free to yank any that you like.
MIDDLE EASTERN SALAD PLATE
Makes 6 side-dish servings
Start to Finish: 35 minutes
Ingredients
2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini (see note below)
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper
Directions
1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.
2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.
4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.
Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.
Nutrition facts per serving:
calories: 473
total fat: 19g
saturated fat: 3g
cholesterol: 0mg
sodium: 802mg
carbohydrate: 64g
fiber: 5g
protein: 14g
vitamin A: 6%
vitamin C: 36%
calcium: 11%
iron: 33%
DELI-STYLE PASTA SALAD
Makes 4 servings
Start to Finish: 25 minutes
Ingredients
1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 medium red or yellow sweet pepper, cut into thin strips
Directions
In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.
In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat.
Nutrition facts per serving:
calories: 305
total fat: 12g
saturated fat: 2g
cholesterol: 30mg
sodium: 315mg
carbohydrate: 41g
fiber: 4g
protein: 13g
vitamin A: 145%
vitamin C: 142%
calcium: 14%
iron: 17%
RAVIOLI SKILLET LASAGNA
Makes 4 servings
Start to Finish: 25 minutes
Ingredients
2 cups light chunk-style spaghetti sauce
1/3 cup water
1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli
1 slightly beaten egg
1 15-ounce carton fat-free ricotta cheese
1/4 cup grated Romano or Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and drained
Grated Romano or Parmesan cheese
Directions
1. In a 10-inch skillet, combine spaghetti sauce and water. Bring to boiling. Stir in the ravioli. Cover and cook mixture over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.
2. In a medium mixing bowl, combine the egg, ricotta cheese,and 1/4 cup Romano cheese (MY SUGGESTION: Don't use all 15-oz. of ricotta... it makes the food too heavy). Dot ravioli with spinach. Spoon ricotta mixture on top of spinach. Cover and cook over low heat about 10 minutes more or until ricotta layer is set and pasta is just tender. Sprinkle each serving with additional grated Romano or Parmesan cheese. Makes 4 servings.
Nutrition facts per serving:
calories: 433
total fat: 14g
saturated fat: 3g
cholesterol: 131mg
sodium: 501mg
carbohydrate: 49g
fiber: 3g
protein: 36g
vitamin C: 15%
calcium: 33%
iron: 8%
FROSTY FRUIT SMOOTHIE
Makes 2 servings
Start to Finish: 10 minutes
Ingredients
1 medium banana, peeled and cut into chunks
1 cup orange, pineapple, grape, apple, or cranberry juice, chilled
1/2 cup fat-free milk
1 teaspoon vanilla
3 ice cubes
Directions
1. In a blender container combine the banana chunks, chilled fruit juice, milk, vanilla, and ice cubes. Cover and blend until frothy. Pour mixture into glasses. Serve immediately. Makes 2 servings.
Nutrition facts per serving:
calories: 138
total fat: 1g
saturated fat: 0g
cholesterol: 1mg
sodium: 34mg
carbohydrate: 30g
fiber: 2g
protein: 4g
vitamin C: 113%
calcium: 9%
iron: 3%
MIDDLE EASTERN SALAD PLATE
Makes 6 side-dish servings
Start to Finish: 35 minutes
Ingredients
2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini (see note below)
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper
Directions
1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.
2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.
4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.
Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.
Nutrition facts per serving:
calories: 473
total fat: 19g
saturated fat: 3g
cholesterol: 0mg
sodium: 802mg
carbohydrate: 64g
fiber: 5g
protein: 14g
vitamin A: 6%
vitamin C: 36%
calcium: 11%
iron: 33%
DELI-STYLE PASTA SALAD
Makes 4 servings
Start to Finish: 25 minutes
Ingredients
1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 medium red or yellow sweet pepper, cut into thin strips
Directions
In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.
In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat.
Nutrition facts per serving:
calories: 305
total fat: 12g
saturated fat: 2g
cholesterol: 30mg
sodium: 315mg
carbohydrate: 41g
fiber: 4g
protein: 13g
vitamin A: 145%
vitamin C: 142%
calcium: 14%
iron: 17%
RAVIOLI SKILLET LASAGNA
Makes 4 servings
Start to Finish: 25 minutes
Ingredients
2 cups light chunk-style spaghetti sauce
1/3 cup water
1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli
1 slightly beaten egg
1 15-ounce carton fat-free ricotta cheese
1/4 cup grated Romano or Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and drained
Grated Romano or Parmesan cheese
Directions
1. In a 10-inch skillet, combine spaghetti sauce and water. Bring to boiling. Stir in the ravioli. Cover and cook mixture over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.
2. In a medium mixing bowl, combine the egg, ricotta cheese,and 1/4 cup Romano cheese (MY SUGGESTION: Don't use all 15-oz. of ricotta... it makes the food too heavy). Dot ravioli with spinach. Spoon ricotta mixture on top of spinach. Cover and cook over low heat about 10 minutes more or until ricotta layer is set and pasta is just tender. Sprinkle each serving with additional grated Romano or Parmesan cheese. Makes 4 servings.
Nutrition facts per serving:
calories: 433
total fat: 14g
saturated fat: 3g
cholesterol: 131mg
sodium: 501mg
carbohydrate: 49g
fiber: 3g
protein: 36g
vitamin C: 15%
calcium: 33%
iron: 8%
FROSTY FRUIT SMOOTHIE
Makes 2 servings
Start to Finish: 10 minutes
Ingredients
1 medium banana, peeled and cut into chunks
1 cup orange, pineapple, grape, apple, or cranberry juice, chilled
1/2 cup fat-free milk
1 teaspoon vanilla
3 ice cubes
Directions
1. In a blender container combine the banana chunks, chilled fruit juice, milk, vanilla, and ice cubes. Cover and blend until frothy. Pour mixture into glasses. Serve immediately. Makes 2 servings.
Nutrition facts per serving:
calories: 138
total fat: 1g
saturated fat: 0g
cholesterol: 1mg
sodium: 34mg
carbohydrate: 30g
fiber: 2g
protein: 4g
vitamin C: 113%
calcium: 9%
iron: 3%