Make Healthy Meals

1 package dry pasta
1 can sliced black olives, drained
1 (6.5 ounce) jar artichoke hearts, drained and quartered
8 ounces feta cheese, crumbled
3 cloves garlic, minced
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 red bell pepper, diced
salt, ground black pepper to taste

Cook pasta according to package directions. Drain and place in large bowl.

Toss pasta with olive oil, vinegar, pepper and salt. Add the rest of the ingredients and continue to toss. Store in refrigerator until ready to serve.

Editor’s Note:

You can make this a bit fancier by adding in kalmata olives, either whole or sliced.

8 cups spinach leaves or mixed greens
1/4 medium red onion, diced
1-2 pears, sliced
1 cup sweetened dried cranberries
1/2 cup pecans
3/4 cup crumbled feta cheese
1/2 to 1 cup balsamic vinaigrette salad dressing, or to taste

Place spinach or other greens in bowl. Add onion, pear slices, pecans and feta cheese. Pour dressing over and mix.

Editor’s Note

You can mess with this salad freely. Change the dried cranberries to dried cherries, for example. Try different vinaigrette flavors. Use grated mozzarella rather than feta. Have fun.

1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1/2 tsp oregano
1 teaspoon honey Dijon mustard
1 pinch salt
ground black pepper to taste

Combine olive oil, white balsamic vinegar, garlic, oregano, and mustard powder in a small bowl. Add salt and pepper to taste.

Editor’s Note

If you love garlic, add more! If it’s too tangy, add honey.

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes

1/4 cup preferred vinegar
2/3 cup olive oil Read the rest of this entry »

4 large tomatoes
3 tablespoons olive oil
ground black pepper to taste
10 ounces mozzarella cheese, thickly sliced
8 leaves fresh basil, torn into strips
dash balsamic vinegar Read the rest of this entry »

1 raw jicama, peeled and sliced
1 bell pepper, seeded and sliced
1 cucumber, peeled and sliced
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp oregano
salt and pepper to taste

Combine ingredients in a bowl and mix.

Editor’s Note:

This recipe is really refreshing for the summer. You can chill it for a while in the refrigerator to allow the flavors to mix a bit if you like.

Technorati Tags: jicama, salad, recipes

1 – 7 ounce package cheese tortellini
1 cup broccoli florets
½ cup chopped fresh parsley
1 – 6 ounce jar marinated artichokes, drained
2 green onions, chopped
½ cup Italian salad dressing
2 ½ tsp. chopped fresh basil or cilantro
3 tbsp. grated Parmesan cheese
6 cherry tomatoes, halved Read the rest of this entry »

1/4 lb. Macaroni
1/4 lb. Cheese
1 teaspoonful French Mustard
3 tablespoonsful Oil
3 tablespoonsful Vinegar
1/2 Head of Celery
1/2 Lettuce

Boil the macaroni as usual. Cut it into pieces about three inches long. Cut the cheese into very thin slices. Cut the celery into very small pieces. Lay these alternately in a bowl with some shredded lettuce. Make a dressing of the mustard, oil, and vinegar, and pour it over.

3/4 c. strawberries, cut into halves
3/4 c. pineapple, diced
3/4 c. sweet cherries, seeded
Lettuce
Fruit-salad dressing

Prepare the fruits just before serving. Put them together, place on salad plates garnished with lettuce, and serve with the fruit-salad dressing.

Obviously you can use any fruit with this that strikes your fancy and is available. In season fruits are best, of course. Raspberries are marvelous.

Small red and yellow tomatos, about half and half
Sugar, to taste
1 cup orange juice/pint of tomato

Slice tomatos evenly and lay in the dish in alternate layers. Powder lightly with sugar, and turn over them a cupful of orange juice to a pint of tomato, or if preferred, the juice of lemons may be used instead. Set on ice and cool before serving.