2 cups diced honeydew melon
1 thin cucumber, peeled and diced
1 medium yellow onion, finely diced
1 avocado, peeled, pitted and chopped
1 clove garlic, minced
¼ cup white balsamic vinegar
1 tablespoon lime juice
freshly ground black pepper
1. Blend all ingredients in food processor until smooth. Chill until serving time. Makes 2 servings.
Tossed Fresh Vegetables Salad
2 cups torn iceberg lettuce
2 cups baby spinach
½ cup thinly sliced celery
½ cup thinly sliced radishes
1 cup peeled thinly sliced cucumbers
1 cup diced tomatoes
1 cup sliced fresh strawberries
Honey Mustard Dressing
¼ cup reduced-fat mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
½ tablespoon fresh lemon juice
Toss vegetable ingredients together in large salad bowl.
Whisk together the dressing ingredients. Pour over the salad and toss.
Note: These salad ingredients have a high water content.
Rita’s Lunch Bag: Tuesday, July 1, 2014
It’s summertime – vacation time - and in our household that means trips to here and there to see family, friends and new and interesting sights. If your vacation or mini weekend getaways involve car time, then that probably means snack time. Car rides add munchies seem to go together. But if you are like me, you don’t want to spend way-to-much money for snack foods and drinks that carry loads of calories, refined sugar, the unhealthiest fats, and sodium. So here are some bring-your-own goodies for your next travels.
1 tablespoon olive oil
1 clove garlic, finely minced
1 tablespoon butter-and-oil spread, melted
12 cups plain popcorn
1/3 cup finely grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
Stir oil and garlic into the melted butter-oil spread in small bowl until well blended. Pour over popcorn in large bowl; toss to coat.
Sprinkle with cheese, basil and oregano.
Roasted Red Pepper Dip
2 (12-ounce) jars roasted red peppers, drained
1 cup crumbled low-fat feta cheese
¼ cup chopped fresh basil
¼ cup light sour cream
3 tablespoon Worcestershire sauce
4 cloves garlic
Place roasted red peppers in food processor or blender; process until coarsely chopped. Add feta cheese, basil, sour cream Worcestershire sauce and garlic; process until smooth and well blended. Cover and refrigerate at least 2 hours until chilled. Serve with assorted vegetables sticks.
Peanut Butter Banana Mini Muffins
¾ cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking soda
¼ teaspoon salt (optional)
¾ cup creamy natural peanut butter
1 cup mashed bananas (from 2 bananas)
½ cup packed brown sugar
½ cup plain nonfat yogurt
¼ cup honey
¼ cup vegetable oil
1 teaspoon vanilla
Preheat oven to 375 degrees. Line mini muffin cups with paper baking cups or spray with nonstick cooking spray.
Combine all-purpose flour, whole wheat flour and baking soda in medium bowl; mix well.
Beat peanut butter, bananas, brown sugar, yogurt, egg, honey, oil and vanilla in large bowl with electric mixer at medium speed until well blended. Add flour mixture; beat on low speed just until combined. Spoon batter evenly into prepared muffin cups.
Bake 12-15 minutes or until toothpick inserted into centers comes out clean. Cool in pans for 5 minutes. Remove to wire racks; cool completely.