Veggie-Loaded Tangy Tuna Salad

Veggie-Loaded Tangy Tuna Salad  PER SERVING (half of recipe, about 3/4 cup): 153 calories, 2.5g fat, 730mg sodium, 14g carbs, 2g fiber, 7g sugars, 18g protein -- PointsPlus® value 4* Ingredients: One 6-oz. can tuna packed in water, drained & flaked 1/2 cup finely chopped sweet bell peppers (red, orange, yellow, or any combination) 1/4 cup finely chopped carrots** 1/4 cup finely chopped celery 1/3 cup fat-free mayonnaise**** 2 tsp. honey mustard*** 1 tsp. sweet relish (opt.) dash salt dash pepper Optional: additional salt and pepper Directions: **I just tossed in all in my food processor so it was small/diced veggies ***Used dijon/regular mustard and a little honey ****Use little mayo and the rest substitute with plain or Greek yogurt. Combine mayo, honey mustard, relish, salt and pepper, and mix well. Then stir the tuna into this mixture. Finally, fold in all the veggies. If you like, season to taste with some more salt and pepper.  Serve on crackers, lettuce wrap, or bread/roll MAKES 2-3   SERVINGS

Citrus-licious Egg White Salad

Citrus-licious Egg White Salad

PER SERVING (half of recipe, about 1 cup): 90 calories, 1g fat, 556mg sodium, 9g carbs, 1.5g fiber, 4g sugars, 11g protein -- PointsPlus® value 2*

Ingredients:

6 large hard-boiled egg whites, chopped (about 2 cups)**

1/4 cup finely chopped celery

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped red onion***

3 tbsp. fat-free mayonnaise****

1 tsp. creamy Dijon mustard

1 tsp. lime juice

1/2 tsp. lemon juice

1/8 tsp. salt

1/8 tsp. pepper

Directions:

**Replace with 3 egg whites and 2 or 3 full eggs

***I did not have a red onion so I used green onions, raw - delicious

****Healthier version substituted 2 Tbsp. of plain or Greek yogurt  & 1 tbsp. mayo

Place onions in a small microwave-safe bowl with 1 tbsp. of water. Cover and microwave for 1 1/2 minutes. Once cool enough to handle, drain water and allow to cool completely.

In a separate dish, stir together the mayo, mustard, lime juice, lemon juice, salt, and pepper. Once the onions have cooled, combine them with the chopped egg whites, red pepper and celery. Then add the mayo mixture, and stir until thoroughly mixed. Now devour...

MAKES 2 SERVINGS

Mandarin Orange Salad (from Sandy)

50 buttery round crackers, crushed

1 cube butter, melted

1/2 cup white sugar

1 6-oz can orange juice concentrate

1 14-oz can sweetened condensed milk

2 11-oz cans mandarin oranges, drained

1 8-oz container frozen whipped topping, thawed

Mix together the cracker crumbs, butter, and sugar; press into the bottom of a 9x13 dish or pan. Save some for the top. Stir together the orange juice, condensed milk, oranges, and whipped topping. Pour over cracker crumbs. Sprinkle remaining crumb mixture over top. Refrigerate until chilled.

Yeah, this COULD be a dessert. Delicious!

Two-Bean and Rice Salad

1 recipe of garlic dressing (below) or 3/4 c bottled Italian salad dressing

3 c chilled cooked rice

1 15-oz can pinto beans, rinsed and drained

1 15-oz can black beans, rinsed and drained

1 10-oz pkg frozen peas, thawed

1 c sliced celery

1/2 c chopped red onion

two 4 1/2-oz cans diced green chilies, drained

1/4 c snipped fresh cilantro

Combine above ingredients in large bowl.

Pour garlic dressing or Italian dressing over mixture and toss. may be served immediately or cover and chill for up to 24 hours.

Of course you can change this up to suit your individual tastes.

Garlic Dressing:

1/3 c white vinegar

1/4 c olive oil

2 T water

1/2 t salt

1/2 t garlic powder

1/2 t black pepper

Chicken Salad with Watermelon and Peaches

3 cups chopped cooked chicken (season chicken with favorite seasonings and grill it)
1 cup plain yogurt
1/2 cup mayonnaise
1 tsp. dried dill or 1 tbsp. fresh dill
Juice of 1 lemon
salt and pepper to taste
2 peaches, seeded and chopped
2 cups chopped and seeded watermelon
Greens and/or bread (mini baguettes, french bread, toasted regular bread)

Mix together chicken, yogurt, mayonnaise, dill and lemon juice. Season with salt and pepper to taste. Just before serving, gently ix in chopped fruit. Serve over greens and on bread.

Spinach Berry Salad with Curry Dressing

Salad:
4 cups packed fresh spinach
1 cup sliced fresh strawberries
1-cup free/frozen blueberries
1 small sweet onion, sliced
1/4 cup chopped pecans, toasted

Curry Salad Dressing:
2 Tbsp. white wine vinegar
2 Tbsp. balsamic vinegar
2 Tbsp. honey
2 tsp. Dijon mustard
1 tsp. curry powder
1/4 tsp. salt
1/8 tsp. pepper

In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans.
In a jar with tight-fitting lid, combine the dressing ingredients, shake well. Pour over salad and toss to coat.

Zesty Lime Shrimp and Avocado Salad

I really loved this salad and decided it's perfect for summer!! We ate it as a main dish. We will definitely be having it again...soon :)

Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

• 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• 1/4 cup chopped red onion
• 2 limes, juice of
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.


*Weight after shrimp has been peeled.

Recipe from http://www.skinnytaste.com/

Lemon Chicken with Cabbage and Corn

2 tsp honey
2 tbsp plus 1 tsp olive oil
5 tbsp lemon juice (fresh is best)
1/4 small green cabbage (1/2 pound), shredded. I bought shredded cabbage at store.
1 red bell pepper, thinly sliced
1 cup corn kernels (from 1-2 ears, or thawed if frozen).
4 6oz boneless skinless chicken breast
1 cucumber (optional)

In a large bowl, whisk together the honey, 2 tbsp of olive oil, 2 tbsp of lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Add the cabbage, bell pepper, corn and cucumber and toss to combine.

Heat Brillo or pan. rub chicken with remaining oil and season with salt and pepper. Grill chicken, basting often with lemon juice. serve with the vegetable slaw.

Nichole's Autumn Salad -"It's Fantastic!"

1 head red leaf lettuce
1 head bibb lettuce
2 red delicious apples, sliced into thin wedges (to prevent browning toss with lemon juice)
3/4 cup glazed pecans, chopped
crumbled blue cheese - 1/2 cup.
dressing:
1/2 cup of walnut or vegetable oil.
1/4 cup cider vinegar
2 tsp shallots, minced (green onions work too)
2 tbsp fresh lemon juice
1 tbsp maple syrup
1/4 tsp salt
1/4 tsp ground pepper
How to glaze pecans:
1/4 cup butter
1/4 cup corn syrup
2 tsp water
1 tsp salt
1 lb pecans
Preheat oven to 250. Line cookie sheet with foil. combine ingredients and bring to boil. Add pecans and stir until completely coated. Spread evenly on baking sheet. Bake for one hour and stir occasionally.

Broccoli Salad

4 cups chopped broccoli
1/4 cup raisins (to taste)
1/2 cup chopped red onion
8 slices baked and crumbled bacon
Dressing:
1 cup Miracle whip
2 tbsp + 2 tsp sugar
2 tbsp vinegar
Combine dressing ingredients and pour over other ingredients. Toss lightly and refrigerate.

SOUTHWESTERN CHICKEN AND PASTA SALAD

Dressing:

2/3 c olive oil
2 limes juiced (1/4 to 1/3 c)
2 T Southwest seasoning
2 t salt
1 1/2 t minced garlic

Mix together and set aside.

Salad:

16 oz rotini pasta
1 1/2 c whole kernel corn (thawed frozen)
1 15-oz can black beans
1 c red peppers, diced
3/4 c green onions, chopped
1 c Roma tomatoes, chopped
4 boneless, skinless chicken breasts
2 t Southwest seasoning

Cook pasta in large pot of boiling, lightly salted water. Cook approx 8-10 minutes. Drain and set aside. While noodles are cooking, you can prepare chicken breasts. Lightly sprinkle 2 t SW seasoning over meat. Cook in 1-2 T olive oil over medium heat, about 8-10 minutes on each side until done. Rest 5 minutes, then cut into 1-inch cubes. In a large bowl combine the cooked pasta, corn, beans, red pepper, green onions, tomatoes, and chicken. Pour the dressing over the salad and mix thoroughly.

(Got this recipe from Penzey's -- it is delicious!)

ORANGE GELATIN SALAD (serves 15)

1 small pkg orange Jello
1 c boiling water/mandarin juice
2 c miniature marshmallows
1 6-oz can undiluted frozen orange juice
1/2 c sugar
1 c mandarin sections
1 c whipping cream
1 sm pkg cream cheese (don't know if you can buy these now - use 1/2 8-oz brick)
1 c cottagte cheese
1 sm can crushed pineapple, drained
2 mashed bananas

Dissolve Jello in boiling water and stir in marshmallows. Mix sugar with orange juice and add to above. Add mandarin sections and place in refrigerator until it begins to thicken. Cream the cream cheese and cottage cheese. Add crushed pineapple and mashed bananas. Fold all this into jello mixture. Fold in whipped cream. Refrigerate overnight or at least three hours.

(also not sure you can buy 6 oz OJ anymore OR the small cans of crushed pineapple. If not, figure it out :) - I think about 1/3 can of the regular size pineapple.)