Here are a few recipes for those warm nights that are coming soon.
* Exported from MasterCook *
Salsa Pasta Salad
Recipe By : Better Homes and Garden Low-Fat Low-Cal
Serving Size : 10 Preparation Time :0:00
Categories : Low Fat Pasta
Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces dried cork screw or bow-tie pasta
3 medium tomatoes -- chopped
1 medium onion chopped
1 (4oz) can diced green chili peppers
1 (2-1/4oz) can sliced ripe olives -- drained
1/4 cup chopped green sweet pepper
1/4 cup red sweet pepper
1/4 cup salad oil
2 tablespoons lemon juice
3 tablespoons vinegar
2 tablespoons snipped fresh cilantro
1 1/2 teaspoons chili powder
3/4 teaspoon garlic salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
fresh cilantro sprigs -- optional
1. Cook pasta according to pkg directions; drain. Rinse with cold water and drain again. Combine the drained pasta, tomatoes, onion, undrained chili peppers, oloves, and green and red sweet pepper in a large mixing bowl. Toss to mix well.
2. For dressing, combine oil, lemon juice, vinegar, the 2 tbl cilantro, chili powder, garlic salt, sugar and black pepper in a screw top jar. Cover; shake well. Add the dressing to the pasta mixture; toss gently to coat. Cover and refrigerate for 2 to 24 hrs. If desired, garnish with cilantro sprigs.
209-cal
10 g fat
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken and Fruit Salad with Mango Vinaigrette
Recipe By : Better Homes and Garden Low-Fat Low-Cal
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low Fat
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 to 3 mangos
12 ounces skinless boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarse ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe -- cut in 1" chunks
1 cup halved or sliced strawberries
Mango Vinaigrette
1/4 cup orange juice
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
2 green onions -- thinly sliced
1. Pit , peel and slice mangoes. Measure 1-1/2 cups for use in the vinaigrette; set aside remaining slices for salad.
2. Rinse chicken; pat dry with paper towels. Stir together curry, salt, and pepper. Rub chicken with curry mixture. Grill chicken on the rack of an uncovered grill directly over med. coals about 13 to 15 min. or till tender and no longer pink, turning once halfway through grilling. (Or, place on the unheated rack of a broiler pan. Broil 4-5" from from the heat for 10-12 min., turning once.) Cool slightly; slice into 1/4" thin strips.
3. Arrange greens on individual dinner plates. Top with chicken strips, melon, strawberries, and reserved mango slices. Drizzle with Mango Vinaigrette. Sprinkle green onion over all.
4. For vinaigrette, combine reserved 1-1/2 cups mango, orange juice, vinegar, honey and mustard in blender or food processor. Cover and blend till smooth. Cover and chill till serving time. Makes about 1-1/4 cups.
232 cal
3 g fat
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Fettuccini & Feta Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces fettucine, fresh if available
1/4 pound feta cheese -- crumbled
1/4 pound fresh snow peas
1/4 pound black olives
1 sweet red, green or yellow bell pepper -- cut in strips
1/2 pound cherry tomatoes -- halved
1/2 cup chopped walnuts
Dressing
2/3 cup olive oil
4 tablespoons red wine vinegar
salt and pepper to taste
1 teaspoon oregano
1/2 teaspoon dried mint flakes
Cook fettuccini, drain and cool. Combine with cheese and vegs. and nuts. Combine dressing ingred. Pour 1/2 cup at a time over salad, mix well with each addition. You may not need all the dressing.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Grilled Chicken Salad with Ginger Vinaigrette
Recipe By : Better Homes and Garden Low-Fat Low- Cal
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low Fat
Outdoor Cooking Salad Dressing
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium boned and skinned chicken breast halves
2 cups green and/or yellow wax beans -- optional
4 to 6 cups torn or shredd mixed greens, such as
leaf lettuce, flowering kale, curly endive
or spinach
4 cups cut up fresh fruit, sych as,
mangoes, carambola (star fruit), peaches
nectarines, kiwi, strawberries, or grapes
1/4 cup chopped red onion -- optional
toasted coconut -- optional
cracked black pepper -- optional
Ginger Vinaigrette
1 cup papaya or apricot nectar
1/3 cup rice wine vinegar or white wine vinegar
4 teaspoons fresh grated ginger root
1/2 teaspoon sesame oil
1/4 to 1/2 tsp ground red pepper
1/3 cup olive or salad oil
Ginger Vinaigrette:
In a blender or food processor combine all vinaigrette ingred., except oil. Cover and blend till mixed. With blender or processor, slowly add oil through the hole in the top, blending till smooth. Cover and store in the refrigerator until ready to use or for up to 2 weeks. per tbl- 29 cal, 3 g fat
For Salad:
1. Rinse chicken; pat dry with paper towels. Grill chicken on the rack of an uncovered grill directly over med. coals for 12-15 min. or till chicken is tender and no longer pink, turning once.
2. Meanwhile, if using beans, cook, covered in a small amount of boiling water for 8-10 min. or till crisp-tender. Drain.
3. Slice each grilled chicken breast crosswise into thin pieces. Line 4 plates with mixed greens. Top with chicken, cooked beans (if using), and fruit. If desired, top with onion, coconut, and black pepper. Serve with Ginger Vinaigrette. salad without dressing- 224 cal 3 g fat
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Roast Pork and Fruit Salad
Recipe By : Better Homes and Garden Low Fat- Low cal
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Pork
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fat-free mayonnaise or salad dressing
1/4 cup unsweetened pineapple or orange juice
1 tablespoon honey mustard
1/2 teaspoon grated ginger root
12 ounces pork tenderloin
2 tablespoons honey mustard
6 cups torn spinach and/or romaine
2 cups sliced pears, apples, nectarines, and/or
peeled peaches
12 small clusters champagne grapes
coarsely ground black pepper -- optional
1. For dressing, in a small mixing bowl stir together the mayo, pineapple juice, 1 tbl honey mustard, and the ginger root. Cover and refrigerate till serving.
2. Trim any fat from pork. Place in a shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 425 degree oven for 20 min.
3. Spoon the 2 tbl honey mustard over the pork. Roast for 5-10 min more or till thermometer registers 160 degrees. Cover meat loosely with foil and let stand for 5 min. before carving.
4. Meanwhile, arrange greens, fruit slices and grapes on 4 salad plates. To serve, thinly slice pork. Top salads with pork slices. Stir dressing. Drizzle dressing over salads. If desired, sprinkle with pepper.
228 cal
4 g fat
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chinese Chicken Noodle Salad1
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Oriental
Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb spaghetti -- broken into 2 to 3"
2 tbl sesame oil
3 cups cooked chicken -- cut into1/2" cubes
1 bunch green onions with tops -- sliced
1 medium cucumber -- cut into thin strips
4 ounces water chestnuts -- sliced
1/3 cup fresh cilantro -- chopped
1 cup fresh bean sprouts -- rinced
1/4 lb fresh snow peas -- trimmed and cubed
1 small red or yellow pepper -- sliced into rings
2 tbl sesame oil
2 tbl salad oil
3 tbl rice vinegar
1/2 tsp hot chili oil
3 tbl fresh ginger -- chopped
2 tbl sugar
1/3 cup dry sherry
1 tsp salt
Cook spaghetti in a large pot of boiling water, according to pkg. directions. Pour into colander and drain. Rinse in cold water and drian well. Place in large bowl and toss with 2 tbl of sesame oil. Stir in the next 8 ingred.
Whisk 2 tbl sesame oil, salad oil and remaining ingred. Pour over pasta and toss well. Cover and refrigerate for several hours. Bring to room temp. before serving
- - - - - - - - - - - - - - - - - -
NOTES : [the Baltimore Sun, 1991]