Summer Bean and Tuna Salad

What You Need:

Water
1/4 tsp salt
8oz. fresh green beans, stems trimmed
1/3C olive oil and vinegar dressing
1 tsp Dijon style mustard
1 (15 oz.) can cannellini beans, rinsed and drained
3 C of lettuce
2 (6 oz.) cans of solid white tuna in water, drained and flaked
3 eggs, hard boiled, peeled and cut into wedges
1/2 C red radishes, sliced
1/3C of pitted Kalamata olives
Pepper

How to Make It:

Pour enough water into a skillet to fill it half full then sprinkle in the salt.
Place the skillet over medium high heat, bring the water to a boil then add the green beans.
Simmer the beans for 4 minutes or until crisp tender then drain and rinse under cold water for 1 minute.
In a bowl whisk together the dressing and mustard.
Place the green beans and 1 tbsp of the dressing in a bowl and toss to coat.
Place the cannellini beans and 1 tbsp of the dressing in a bowl and toss to coat.
Spread the lettuce over a large platter.
Mound the green beans in one corner of the platter.
Mound the cannillini beans in another corner.
Mound the tuna onto the platter.
Place the egg wedges, radishes and olives onto the platter.
Pour the remaining dressing over the entire salad and season with the pepper.

Makes 4 servings

This summer platter is great for a late lunch on a hot day. Just place mounds of the ingredients onto the platter and add a loaf of crusty bread and enjoy. Substitute chicken, turkey or even pork for the tuna if you wish.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 minutes
Total Time: approximately 24 minutes

Nutritional Information: (approximate values per serving)
Calories 403; Fat 22g; Saturated Fat 3g; Carbohydrates 19g; Protein 29g; Fiber 6g;
Cholesterol 191mg; Sodium 835mg

Perfect Pepperoni Pizza Poppers

nibblers

nibblersWhat You Need:

2 (5 oz.) pkg. sliced pepperoni
1 (4 oz.) pkg. mozzarella cheese, shredded
2 (8 oz.) cans refrigerated crescent rolls

How to Make It:

Allow the oven to preheat to 375 degrees.
Place 48 pieces of pepperoni to the side.
Remove the crescent rolls, unroll and separate into 8 sections.
Lay 3 pieces of pepperoni onto each triangle.
Spread cheese over the top of each popper.
Roll the dough beginning at the short end rolling to the opposite point.
Press the dough together lightly with your fingertips to seal.
Lay the poppers on an ungreased cookie sheet with the point down.
Bake 12 minutes or until golden brown and the cheese has melted.

Makes 16 poppers

Serve these poppers with a little pizza sauce as a dip. These poppers can be filled with a few extras such as mushrooms, onions, green peppers or even chopped olives. Mix them up by filling half with pepperoni and half with cooked sausage.

Preparation Time: approximately 25 minutes
Baking Time: approximately 12 minutes
Total Time: approximately 37 minutes

Nutritional Information per popper: (approximate values)
Calories 240; fat 15 g; sodium 895 mg; carbohydrates 20 g; sugar 7 g;
protein 8 g

Healthy Eggplant Pockets

eggplantonthevine

eggplantonthevineWhat You Need:

1 head of lettuce, torn
1/2 cucumber, sliced
2 tomatoes, chopped
1 sweet onion, sliced thin
2 tbsp + 1/3 C extra virgin olive oil, divided
2 tbsp lemon juice
1/2 C black olives
4 oz. feta cheese, crumbed
2 garlic cloves, minced
1 tsp lemon thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs. eggplant, peeled and sliced 3/8 inch thick
6 pita pockets

How to Make It:

In a large mixing bowl mix together the lettuce and cucumbers.
Cover and put in refrigerator.
Mix together the tomatoes, onions, 2 tbsp oil and lemon juice in a small bowl.
The olives and cheese are blended in, cover and place in the refrigerator.
The grill is set to medium heat.
In a small bowl put the remaining oil, garlic, thyme, salt and pepper and mix well.
Brush each slice of eggplant evenly with the oil mixture.
Cut the pita pockets in half to form 2 pockets.
Wrap each pita pocket in foil.
Place the wrapped pita pockets on the grill grate away from the direct heat.
The eggplant slices are placed on the grill grate over direct heat.
Grill for 7 minutes then flip.
Grill for 6 additional minutes or until browned and tender.
Turn the wrapped pita pockets occasionally and when the eggplant is done remove the pockets from the grill.
Stir the tomato mixture into the lettuce mixture until well blended.
Fill each pita pocket with the salad mixture and top with the grilled eggplant.

Zucchini Pasta with Cheese

zucchini-pepper

zucchini-pepperWhat You Need:

1 (1 lb.) box of shell pasta, cook as directed on the box and drained well
3 tbsp of herb flavored oil
2 cloves of garlic
1 tbsp of ketchup
3 small zucchini, quartered and sliced
1 red bell pepper, julienne
1 carrot, julienne
1/2 C feta cheese, crumbled
1/2 C Kalamata olives
1/4 C red onion, diced
2 T of red wine vinegar
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Lightly oil the grill grate then heat the grill to medium hot.
Place the cooked pasta and 1 tbsp of oil tighter in a large mixing bowl.
Place the remaining oil in a separate bowl and whisk in the garlic and ketchup.
Stir in the zucchini bell pepper and carrots until coated well with the oil mixture.
Place the coated vegetables on the grill and turning frequently grill 5 minutes or until charred.
Return the grilled vegetables to the bowl.
Fold in the cheese, olives and red onions.
Pour the vinegar over the vegetables.
Add the salt and pepper and stir until all the vegetables are well coated.

Overnight Vegetable Pasta Salad

spiral-pasta

spiral-pastaWhat You Need:

2 C spiral pasta
1 zucchini, cubed
1/2 C ripe olives, sliced
1/2 C sweet red pepper, chopped
1/4 C onion, chopped
1/2 C of mayonnaise
1/4 C of sour cream
1 1/4 tsp dill
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
1/4 tsp garlic powder

How to Make It:

Prepare the pasta as directed on the package, drain well and rinse with cool water.
Place the pasta into a large serving bowl and add the zucchini, olives, peppers and onion.
Whisk the mayonnaise and sour cream together until smooth.
Stir in the dill, salt, mustard, pepper and garlic powder until well combined.
Pour the dressing over the pasta and vegetables and gently toss to coat.
Cover the salad and refrigerate overnight.

Makes 8 servings

Preparation Time: approximately 20 minutes
Chilling Time: at least 2 hours
Total Time: approximately 2 hours and 20 minutes

Pasta that is used in this type of salad needs to hold up well and compete with the texture of the other salad ingredients. Good choices would be elbow macaroni, wagon wheels, shells or bow ties.

Crunchy Catalina Vegetable Salad

summer-veggies

summer-veggiesWhat You Need:

1 (16 oz.) can kidney beans, rinsed, drained
1 (15 oz.) can shoe peg corn, drained
1 zucchini, chopped
1 cucumber, chopped
1 tomato, chopped
1 green pepper, chopped
1 (3.8 oz.) can ripe olives, drained, sliced
1 red onion, chopped
6 green onions, chopped
1 C Catalina salad dressing
1 1/2 C cheddar cheese, shredded
1 1/2 C of corn chips

How to Make It:

Toss together the beans and the corn in a large serving bowl.
Add the zucchini and cucumber to the bowl.
Place the tomato, green pepper and the olives into the mixture.
Add the both types of onions and toss until all the vegetables are mixed together.
Spread the dressing over the top of the salad and gently stir until the vegetables are well covered.
Sprinkle the top evenly with the cheese.
Evenly spread the corn chips over the entire salad.

Makes 10 servings

Regular corn works just as well as the shoe peg corn in this recipe. The combination of these summer vegetables, the dressing and corn chips make this salad a delight for everyone who tries it.

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!