toss a new salad

BISTRO PASTA SALAD

12 oz. pasta, cooked as directed (try rotini, bowties, or penne)
1 c. chopped Roma tomatoes
4 oz. feta cheese
2 T. dried basil
1/4 c. chopped red onion
1/4 c. sun-dried tomatoes (optional)
2 c. cauliflower pieces, steamed until tender
1/2 c. crumbled bacon bits
Creamy Caesar salad dressing (I like Trader Joe's)

Serve with spinach salad for a complete meal.

soup it up!

MINESTRONE
Yield: 6 servings.

1 T. olive oil
1/2 cup chopped onion
1/2 t. minced garlic
3 1/2 c. chicken broth
1 3/4 c. Northern white beans (rinsed and drained)
1 1/2 c. water
2/3 c. tomato paste
1 t. Italian seasoning
1/4 t. black pepper
2 c. zucchini (sliced)
1 pkg. frozen mixed vegetables
1/3 c. small macaroni (elbow or shells)

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 1 to 2 minutes or until tender. Stir in broth, beans, water, tomato paste, seasoning and pepper. Bring to a boil. Reduce heat to low. Cover; cook for 10 minutes.

ADD zucchini, mixed vegetables and pasta. Bring to a boil, stirring occasionally. Uncover; reduce heat to low. Cook for 8 to 10 minutes or until vegetables and pasta are tender. Freeze for up to 4 months.

THAW soup overnight in refrigerator. Place partially thawed soup in large saucepan. Warm over medium heat until serving temperature.

Salad anyone?

Typically, this is one of my favorite meals. I love the mixture of flavors and textures.

ASIAN SALAD

Greens (romaine & spinach or spring mix)
Mandarin Oranges (or fresh Mango if you have some)
Almonds
Chow Mein Noodles
Red Pepper
Cilantro
Green Onion (optional)
Oriental Dressing
Chicken (cooked and cubed)

1. Chop almonds, red pepper, mango, green onion and cilantro.

2. Assemble greens, and top with remaining ingredients.

the perfect lunch

Umm umm . . . good! Always delicious. Always nutritious. Always filling. Always make me feel great! This is the way to go when you love your body. Makes a great lunch (or dinner).

STEAMED VEGETABLES

1-Wash and chop the vegetables of choice.

2-Steam lightly (usually 5 min.) Be careful to steam only long enough that the flesh can be stabbed easily with a fork, and the color is still a "bright" and vibrant green color.

3-Spray lightly with olive oil or dab with coconut oil and sprinkle with REAL salt. Serve immediately.

My favorites include:


a bed of Asparagus garnished with Grape Tomatoes


Broccoli & Cauliflower w/ Red Onion


a plate of fresh cut Green Beans & Olives


Zucchini & Summer Squash w/ Tomato


power packed meal of Brussels Sprouts


Mix if up! Cauliflower, Broccoli, Zucchini, Crooked Neck Squash, with Red & Green Pepper