Snappy Herbed Tomatoes

tomatoes

What You Need:

1 pint mini pear tomatoes cut in half
1/4 C of vegetable oil
3 tbsp cider vinegar
1/4 C fresh parsley, minced
1 1/2 tsp fresh basil, minced
1 1/2 tsp fresh oregano, minced
1/2 tsp salt
1/2 tsp sugar

How to Make It:

Put the tomatoes into a salad bowl.
Whisk together the oil and vinegar in a separate bowl until mixed together well.
Add the parsley, basil, oregano, salt and sugar and whisk until the sugar is dissolved.
Pour the mixture over the tomatoes and toss to coat.
Cover the bowl and refrigerate at least 3 hours or overnight.

Makes 4 servings

There’s nothing like fresh ingredients when it comes to making a summer dish. This side dish is no exception. The herb dressing gives these tomatoes a little snap. Cherry tomatoes can also be used in place of or with the pear tomatoes or mix them together for a pretty summer dish.

Almond Laced Strawberry Spinach Salad

What You Need:

8 C of fresh spinach, torn
2 pints of fresh strawberries, sliced
3 ripe bananas cut into small chunks
1/2 C of almonds, toasted and slivered
1/2 C vegetable oil
2 tbsp + 2 tsp red wine vinegar
2 tbsp + 2 tsp sugar
1 1/2 tsp ground mustard
1/2 tsp salt
1/4 C onion, chopped
1 1/2 tsp poppy seeds

How to Make It:

Put the spinach into a salad bowl.
Spread the strawberries over the spinach.
Add the bananas and almonds and toss to combine well.
Place the oil, and vinegar into the blender.
Add the sugar, mustard, salt and onions.
Cover and blend until the sugar has completely dissolved.
Add the poppy seeds and blend just until they are mixed into the dressing.
Pour the dressing over the salad and toss to coat all the ingredients well.

Makes 14 servings

This fresh salad is a great addition to any cookout, potluck supper or just to have when company comes over for dinner. The poppy seed dressing adds just enough tang to make this salad one they will ask for over and over again. Raw fruits and vegetables are very nutritious and a healthy addition to any meal.

Italian Steak and Cheese Rolls

stkchsesand

stkchsesandWhat You Need:

1/4 C Italian salad dressing, divided
2 green bell peppers cut into thin strips
1 onion, sliced
12 oz. cooked roast beef, sliced thin
6 French rolls, split and toasted
1/2 C mozzarella cheese, shredded

How to Make It:

Pour 2 T of the salad dressing into a skillet.
Stir in the peppers and onions.
Cook over medium heat for 5 minutes, stirring occasionally or until tender.
Remove the vegetables and keep warm.
Pour 2 more T of dressing into the skillet.
Lay the roast beef into the skillet.
Cook 3 minutes or until heated through, turning occasionally.
Fill each French roll with the meat.
Spread a spoonful of the vegetables over the meat.
Top each sandwich with the remaining dressing.
Sprinkle each sandwich with cheese, cover with the top of the roll and serve.

Makes 6 servings

The hungry men in your house will love these sandwiches. Even the kids will enjoy them. Brown sliced mushrooms with the peppers and onions to add something a little different. Top each sandwich with your favorite toppings like tomatoes and lettuce.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 minutes
Total Time: approximately 23 minutes

Nutritional Information: (approximate values per serving)
Calories 311; Fat 13g; Saturated Fat 3g; Carbohydrates 26g; Fiber 2g; Protein 23g; Cholesterol 45 mg; Sodium 732 mg

Pasta Salad with Minted Melon

freshmint

cantlopsliceWhat You Need:

1 1/2 C bow tie pasta
2 C cantaloupe, cut in chunks
1 C Swiss cheese, cubed
2 T fresh mint, finely snipped
2 C of watercress
1/3 C poppy seed dressing

How to Make It:

Prepare the pasta as the package directs, drain well, rinse with cold water and drain again.
Put the pasta into a large salad bowl and add the cantaloupe.
Toss in the cheese, mint and watercress until blended in well.
Pour the dressing over the salad and stir until well coated.

Makes 4 servings

Looking for a quick salad on a hot summer night? This one fits the bill. Honeydew melon may be substituted for the cantaloupe if you wish. You may also substitute crumbled blue cheese for the Swiss.

Preparation Time: approximately 25 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 219; Fat 10g; Saturated Fat 6f; Carbohydrates 23g; Fiber 1g;
Protein 10g; Cholesterol 37 mg; Sodium 355 mg

Italian Style Party Subs

sub

subWhat You Need:

8 bratwurst buns
1/2 C of creamy Italian dressing
8 slices of bologna
8 slices of American cheese
4 Roma tomatoes, sliced
1 C of shredded lettuce

How to Make It:

Place the buns on a flat surface and open up each one.
Spread the dressing over all of the open side of the buns.
Cut the bologna pieces in half and place 2 halves on each bun.
Slice the cheese from the top corner to make triangle shapes.
Lay 2 cheese triangle slices on the bologna.
Place 2 slices of tomato onto each sub.
Spread the lettuce evenly over each sandwich.
Close the buns over the ingredients.
Cut each sandwich in half and secure with a toothpick.

Makes 16 sub halves

Make these tasty little subs with any ingredients you like. Deli ham, roast beef, chicken or turkey make great sandwiches. For the dressing try mayonnaise, honey mustard, regular mustard or even a little ketchup depending on who you might be serving.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information per sandwich: (approximate values)
Calories 360; fat 23 g; sodium 980 mg; carbohydrates 26 g; sugars 4 g;
protein 12 g

Grilled Carrot and Onion Salad

carrotfork

carrotforkWhat You Need:

1 3/4 lbs. potatoes, peeled and cut into sticks
3 tbsp of olive oil
1/2 tsp salt
1/4 tsp pepper
2 large carrots, cleaned and cut into sticks
1 Vidalia onion, sliced
2 tbsp of mayonnaise
2 tbsp of plain yogurt
2 tbsp of white wine vinegar
1 tsp Dijon style mustard

How to Cook It:

In a saucepan put the potato sticks and cover with water.
Bring the water to a rolling boil over medium heat.
Cover the pan, reduce the heat to low and steam the potatoes 12 minutes or until tender.
Drain the potatoes well and place them in a mixing bow.
Cover the potatoes with the 2 tbsp of olive oil.
Set the grill to medium hot heat.
Season the potatoes evenly with the salt and pepper.
In a separate bowl put the carrots and onions and drizzle with the remaining oil.
Grill the potatoes 8 minutes or until tender, turning occasionally.
Remove the potatoes and place them back in the bowl.
The carrots and onions are grilled 4 minutes or until tender, turning occasionally.
Mix the carrots and onions in with the potatoes.
Whisk together the mayonnaise, yogurt, vinegar and mustard in a small bowl until mixed well.
Pour the dressing over the vegetables and toss until well coated.

Mixed Vegetable with Vinaigrette Dressing

mixed-salad

mixed-saladWhat You Need:

5 red potatoes cut in small chunks
1 sweet red pepper, cut into strips
1 C of frozen corn, thawed
1 celery rib, sliced thin
1 carrot, shredded
3 green onions, sliced thin
1 1/2 C mozzarella cheese, cubed
2/3 C olive oil
1/4 C of white wine vinegar
2 cloves of garlic, minced
2 tbsp fresh thyme, minced
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp pepper

How to Make It:

Cover the potatoes with water and place over medium heat.
Bring the water to a brisk boil; reduce the heat to low and simmer 12 or until tender.
Drain the potatoes and allow them to cool to room temperature.
Place the cooled potatoes into a large serving bowl.
Toss in the red pepper, corn, celery, carrot, green onion and cheese.
Place the oil and vinegar together in a mixing bowl.
Add the garlic, thyme, salt, sugar, garlic powder and pepper and whisk until well blended.
Add the vinaigrette to the vegetables and gently toss until all the vegetables are well coated.

Makes 12 servings

Preparation Time: approximately 30 minutes

Chill this dish or serve it at room temperature either way it will hit the spot on a hot summer day

Fabulous Fourth Finger Foods

bluefireworks

bluefireworksWho needs forks when it comes to the 4th of July? Some of the best things to eat you can eat with your fingers. Grab them on the run to the next throw together softball game with the family or as you are going to push the kids on the swing set. Just grab and go food is some of the best you can find.

Hot dogs are always a favorite on the 4th of July. Wrap a package of hot dogs in a package of crescent rolls and fix like the package says. Serve with a favorite barbecue sauce, ranch dressing or even the reliable standby of ketchup. Great to eat on the run and the kids will love them!

Serve this next treat with some blue cheese or ranch dressing and some celery and you have a hit on your hands. Take some chicken nuggets and fix like the package says. Toss in barbecue sauce or some hot sauce and serve!

If pita bread is a favorite with your family, try these tasty little treats. Combine a package of Italian dressing mix and cream cheese and place on a slice of pita bread. Slice a cucumber and pat dry. Place cucumber slices on top of the cream cheese mixture and top with another slice of prepared pita bread. Cut like a pizza into triangles and serve!

How about Mexican finger foods? There are a couple of great ideas. Mix together some taco meat and place a spoonful inside some Scoops. Add some sour cream, tomatoes, and cheese and these are bite sized delights! Using the same taco meat mixture, place some cheese and a couple of spoonfuls of meat into pre-softened tortilla shells then roll. Spread with oil, place on a cookie sheet in a 350F oven and cook until they are crisp.

Vegetables also make great pick ‘em up and eat ‘em food. Slice a zucchini into thin slices. Add your favorite seasonings like lemon pepper, Parmesan cheese and garlic powder. Fry in oil in a skillet until brown on both sides. After each group, wipe the skillet out so the zucchini doesn’t turn black while cooking.

Olives and cheese are the main ingredients for the next 4th of July treat. You will need a jar of olives, sharp shredded cheese (2 cups), 1/2 pound of margarine or butter, and 1 cup of flour. Using a food processor, combine the butter and cheese and process until smooth. Add flour (about 1 cup) and blend well. Dough should be about 1/4 in. thick after rolling, cut into squares (2 in.). Place olive in the center of square and close. Bake at 350F until crisp on a baking sheet. Remove from oven, cool and eat!

Tortillas aren’t just for Mexican food. Take a flour tortilla and spread with a mixture of 2 tablespoons applesauce, cream cheese (1/2 package) and 1 teaspoon of thyme. Place a slice of turkey on each one and roll. Place in the frig after wrapping with plastic wrap for about 2 hours. Remove, slice and you have a wonderful treat that is cold and refreshing.

As you can see, the 4th of July doesn’t have to be a lot of hard work but can be an enjoyable day that you can spend with family and friends celebrating our independence! Eat and enjoy!

Creamy Blueberry and Orange Salad

blueberries

blueberriesWhat You Need:

6 C of torn salad greens
4 navel oranges, peeled and sectioned
1 sweet onion, separated into rings
4 C of fresh blueberries
1 C of sour cream
2 tbsp white wine vinegar
2 tbsp fresh blueberries, crushed
3 tsp lemon juice
2 tsp sugar
1 tsp salt

How to Make It:

Toss the salad greens in a large salad bowl to fluff.
Lay the oranges evenly over the greens.
Spread the onion rings over the entire salad.
Sprinkle the blueberries into the salad.
Whisk the sour cream and vinegar together in a small bowl.
Fold in the crush blueberries until well combined.
Blend in the lemon juice well.
Add the sugar and salt and mix until the dressing is smooth.
Pour the dressing over the top of the salad and allow it to flow into the salad before serving.

Makes 8 servings

The tangy dressing poured over the top of this fruit combination is a refreshing treat. Be sure to place the salad bowl over ice to keep it cool and fresh in the hot summer weather.

Pepperoni Salad with Vinaigrette Dressing

saladplate
What You Need:

1 (8 oz.) pkg. lettuce greens
4 C cherry tomatoes
1/2 sweet red onion, sliced
1/2 sweet red pepper, sliced
1 (6 oz.) pkg. sliced pepperoni
1 (4 oz.) pkg. mozzarella cheese, shredded
1/2 C extra virgin olive oil
1/3 C white balsamic vinegar
1 t parsley
1/8 t dried basil
1 t garlic, minced
3/4 t salt
1/2 t pepper
1 (5.5 oz.) box Italian seasoned croutons

How to Make It:

Break the lettuce up slightly and place it into a salad bowl.
Toss in the tomatoes, onions and red pepper slices.
Spread the pepperoni slices over the top.
Sprinkle the salad with the cheese, cover and refrigerate at least 4 hours.
Pour the olive oil and vinegar into a jar with a tight fitting lid.
Sprinkle the parsley, basil, garlic, salt and pepper into the jar.
Cover and shake until the ingredients are incorporated together well.
Pour the dressing over the salad and toss to coat all the ingredients well.
Top with the croutons before serving.

Makes 6 servings

This salad is sure to be hit with Mom if she likes her salads and pepperoni pizza. Black olives and or mushrooms may also be added to this salad.