Enjoy some delicious recipes!

Program #679

Rhonda Matthews

Oh So Tasty Veggie Dip

2 cups light sour cream
1 tablespoon dill weed
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

Combine all ingredients. Cover and chill until served.

Store in the refrigerator in an airtight container for no more than 7 days. Best if made 2-3 hours before to allow flavors to blend.

Great in place of mayo on a sandwich for a change of pace.

Marinated Fresh Strawberries

2 cups fresh strawberries
3 tablespoons sugar
3 tablespoons lemon juice
3 tablespoon orange juice

Hull berries and slice into bite size chunks. Sprinkle with sugar. Allow to stand until berries produce natural juice (about 10 minutes.)

Add lemon and orange juice. Cover berries and allow to stand.

Serve at room temperature.

BLT Salad

1 cup cubed whole wheat bread
2 tsp. olive oil
1 medium tomato, minced
3 tablespoons low fat mayonnaise
2 tablespoons green onion, minced
2 teaspoons white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 medium tomatoes, diced
5 cups romaine lettuce, chopped
2 slices low sodium bacon, cooked and crumbled

Toss bread with olive oil and bake at 350F until golden brown, about 15 minutes.

For the dressing, combine minced tomato, mayo, green onion, vinegar, garlic powder and pepper. Whisk to combine.

Add the tomatoes, lettuce and toasted bread to bowl with dressing. Toss to coat. Sprinkle with bacon. Serve immediately.

Want to pump up the protein in this yummy salad? Try adding grilled chicken or grilled salmon for a heartier plate.

Lemon-Mint Peas

3 cups early green peas (or frozen green peas)
1 tablespoon lemon juice
1 teaspoon butter
1 tablespoon chopped mint
Salt and pepper to taste

Blanch peas in boiling water for 5 minutes. Drain.

Add remaining ingredients to pot with peas and stir until butter is melted and heated through.

Serve immediately.


Maturity is the ability to control anger and settle differences without violence or destruction.