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Daily Recipe 
Wednesday, 23 July 2014
  • 2      medium zucchini
  • 2      medium yellow summer squash
  • 2    ounce very thinly sliced  prosciutto (3 to 4 slices)
  • 2    tablespoons   butter
  • 1    teaspoon   cracked black pepper
  • 4    ounces   Parmesan cheese, shaved into thin slices (curls) with a vegetable peeler (1 cup)
For squash ribbons: Trim each end of the zucchini and summer squash; rinse and pat dry with paper towel. Using a vegetable peeler, cut wide ribbons from the whole length of the zucchini and summer squash. (Slices should be slightly less than 1/8-inch thick.) Rotate the squash, peeling all four sides to get the most color; stop peeling when you get to the seeds. Set aside ribbons; discard squash centers.
In a very large nonstick skillet, cook prosciutto over medium-high heat until crisp, about 6 minutes, turning once; drain off and discard drippings. Crumble prosciutto. Set aside.
In the same skillet, melt butter over medium heat. Add the squash ribbons and cook about 2 minutes or until just tender, turning occasionally. Sprinkle with cracked pepper; remove skillet from heat. Add the shaved Parmesan cheese; toss gently to coat. Transfer squash mixture to a serving platter and top with the crisp prosciutto.

nutrition information
Per Serving: cal. (kcal) 148, Fat, total (g) 10, chol. (mg) 33, sat. fat (g) 6, carb. (g) 4, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 11, vit. A (IU) 485.9, vit. C (mg) 18.3, Thiamin (mg) 0.18, Riboflavin (mg) 0.22, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 564, Potassium (mg) 353, calcium (mg) 242.32, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:14 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 22 July 2014
  • 2    cups   cooked mini wagon wheel pasta
  • 1      small Granny Smith apple, cored and chopped (1 cup)
  • 1/2     medium cucumber, seeded and chopped (3/4 cup)
  • 1/4   cup   chopped toasted pecans
  • 1/4   cup   golden raisins
  • 2    tablespoons   olive oil
  • 1/4   teaspoon   salt
  • 1/8   teaspoon   ground black pepper
  • 1    tablespoon   chopped fresh parsley (optional)
In a large bowl combine the pasta, apple, cucumber, pecans, raisins, olive oil, salt, and pepper. Cover and chill until serving time (up to 6 hours). Stir in parsley, if desired. Makes 4 to 6 servings (about 4-1/2 cups).

nutrition information
Per Serving: cal. (kcal) 265, Fat, total (g) 12, sat. fat (g) 1, carb. (g) 36, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 11, pro. (g) 5, vit. A (IU) 49, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 73, sodium (mg) 150, Potassium (mg) 257, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:15 am   |  Permalink   |  0 Comments  |  Email
Monday, 21 July 2014
  • 1 1/4   pounds   tiny new potatoes, halved or quartered
  • 12    ounces   fresh green beans and/or yellow wax beans, trimmed
  • 1/4   cup   white wine vinegar or champagne vinegar
  • 3    tablespoons   olive oil
  • 1    medium  shallot, finely chopped (2 tablespoons)
  • 1    tablespoon   capers, rinsed and drained
  • 1    teaspoon   Dijon-style mustard
  • 1/4   teaspoon   freshly ground black pepper
  • 5    cups   fresh baby arugula or baby spinach
  • 4    medium  roma tomatoes, coarsely chopped
In a covered large saucepan, cook potatoes in enough boiling water to cover about 10 minutes or just until tender; drain. Rinse with cold water and drain again. If desired, cover and chill for up to 24 hours.
In a covered medium saucepan, cook beans in enough boiling water to cover about 10 minutes or just until crisp-tender; drain. Submerse beans in a bowl of ice water to cool quickly; drain again. If desired, cover and chill for up to 24 hours.
For dressing:
In a screw-top jar, combine vinegar, olive oil, shallot, capers, mustard, and black pepper. Cover and shake well. If desired, chill for up to 24 hours.
To serve, if dressing is chilled, let it stand at room temperature for 30 minutes. Arrange arugula on a platter. Arrange potatoes, beans, and tomatoes on top of arugula. Shake the dressing well. Drizzle dressing over vegetables. Makes 10 to 12 servings (about 1/2 cup arugula 1/3 cup potatoes, 1/3 cup green beans, and 1/4 cup tomatoes each).

nutrition information
Per Serving: cal. (kcal) 106, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 15, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 3, vit. A (IU) 874.62, vit. C (mg) 24.21, Thiamin (mg) 0.13, Riboflavin (mg) 0.1, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 49, Potassium (mg) 476, calcium (mg) 40.39, iron (mg) 1.26, Vegetables () 1, Starch () 0.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:19 am   |  Permalink   |  0 Comments  |  Email
Sunday, 20 July 2014
  • 1    8 ounce package  field greens
  • 1    5 ounce package  baby lettuce
  • 4    cups   grape tomatoes
  • 1/2     red onion, thinly sliced, separated in rings
  • 1/2     red sweet pepper, cut in bite-size strips
  • 1    15 ounce can  cannellini beans, rinsed and drained
  • 1    6 ounce link  pepperoni, casing removed, and thinly sliced
  • 4    ounces   crumbled blue cheese
  • 1      Herb Dressing
  • 1    5 1/2ounce box  Italian-seasoned croutons
Herb Dressing
  • 1/2   cup   extra-virgin olive oil
  • 1/3   cup   white balsamic vinegar
  • 1/4   cup   snipped Italian (flat-leaf) parsley
  • 1/4   cup   snipped fresh basil
  • 4      cloves garlic, minced
  • 1    teaspoon   sea salt or 3/4 teaspoon salt
  • 1/2   teaspoon   black pepper
In a extra-large salad bowl combine greens and lettuces. Top with tomatoes, red onion, sweet pepper, beans, pepperoni, and cheese. Cover and chill up to 6 hours. Makes 20 servings.
Herb Dressing
In screw-top jar combine olive oil; vinegar; parsley; basil; garlic, sea salt or salt; and pepper. Cover and shake. Before serving, shake dressing well; pour over salad and toss to coat. Sprinkle with croutons.

nutrition information
Per Serving: cal. (kcal) 175, Fat, total (g) 12, chol. (mg) 13, sat. fat (g) 3, carb. (g) 12, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 6, vit. A (IU) 1214.76, vit. C (mg) 11.81, Thiamin (mg) 0.12, Riboflavin (mg) 0.1, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 429, Potassium (mg) 204, calcium (mg) 50.48, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 08:45 am   |  Permalink   |  0 Comments  |  Email
Saturday, 19 July 2014
  • 1      jalapeno chile pepper
  • 1      red sweet pepper, chopped
  • 2      ears fresh sweet corn, husked
  • 4    5 - 6 ounces   skinless salmon fillets, 1/2 to 1 inch thick
  •     Salt
  •     Ground black pepper
  • 1/2   cup   bottled barbecue sauce
  • 2    teaspoons   olive oil
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  •     Fresh marjoram or oregano (optional)
Thinly slice half the jalapeno pepper; seed and finely chop remaining half. In a medium bowl combine chopped jalapeno pepper and sweet pepper; set aside.
Place corn on the rack of an uncovered grill directly over medium heat. Grill, turning occasionally, for 10 to 15 minutes or until crisp-tender. Transfer corn to a cutting board; cool slightly.
Meanwhile, rinse salmon and pat dry; sprinkle with salt and black pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 tablespoon of the barbecue sauce, the oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Serve salmon with corn relish. Top with remaining barbecue sauce and, if desired, fresh herbs.

nutrition information
Per Serving: cal. (kcal) 395, Fat, total (g) 22, chol. (mg) 78, sat. fat (g) 5, carb. (g) 18, Monosaturated fat (g) 7, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 8, pro. (g) 31, vit. A (IU) 1117.58, vit. C (mg) 47.24, Thiamin (mg) 0.4, Riboflavin (mg) 0.29, Niacin (mg) 13.23, Pyridoxine (Vit. B6) (mg) 1.06, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 4.64, sodium (mg) 470, Potassium (mg) 751, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 08:40 am   |  Permalink   |  0 Comments  |  Email
Friday, 18 July 2014
  • 8      medium skinless, boneless chicken breast halves
  • 1    8 ounce carton  dairy sour cream
  • 2    tablespoons   lemon juice
  • 1    tablespoon   Worcestershire sauce
  • 1    teaspoon   paprika
  • 1/4   teaspoon   celery salt
  • 1/4   teaspoon   black pepper
  • 1    8 ounce package (4 cups)  herb-seasoned stuffing mix, coarsely crushed
  • 1/4   cup   butter or margarine, melted
Cut chicken into 3/4-inch wide strips; set aside. In a shallow bowl combine sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, and pepper.
Dip chicken strips into sour cream mixture; coat with crushed stuffing mix. Arrange chicken strips in two large shallow baking pans (pieces shouldnt touch). Drizzle melted butter over chicken.
Bake, uncovered, in a 375 degree F oven about 25 minutes or until chicken is no longer pink, rotating pans after 15 minutes. Makes 10 to 12 servings.
  • To Tote: Cover tightly. Transport in an insulated carrier.
  • For 6 Servings: Prepared using method above, except arrange chicken strips in one large shallow baking pan.
nutrition information
Per Serving: cal. (kcal) 312, Fat, total (g) 12, chol. (mg) 89, sat. fat (g) 6, carb. (g) 19, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 1, pro. (g) 30, vit. A (RE) 0, vit. A (IU) 485.9, vit. C (mg) 2.95, Thiamin (mg) 0.18, Riboflavin (mg) 0.21, Niacin (mg) 10.66, Pyridoxine (Vit. B6) (mg) 0.51, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 496, Potassium (mg) 275, calcium (mg) 70.68, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:41 am   |  Permalink   |  0 Comments  |  Email
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