Enjoy some delicious recipes!
Program #679Rhonda 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.
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.
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.
Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.