Enjoy Real Foods

Summer Delight Vegetables

Smoky grilled vegetables. Mix and match what you love

• 1½ C zucchini, cut into thin 1-inch strips
• 1½ C yellow squash, cut into thin 1-inch strips
• ½ C onion, sliced thin
• ½ C green pepper, cut into thin 1 inch strips
• Dash garlic powder
• Pepper to taste

Divide vegetables evenly on 4 sheets of aluminum foil. Sprinkle each with garlic powder and pepper. Wrap securely with double foil seal. Place vegetable packets on grill 4 to 6 inches from coals, cook 8 to 12 minutes or until vegetables are crisp-tender, turn once.

Yield: 4 servings (Serving size: ½ c)

Calories: varies

BBQ

Entree, Side dish

• Low fat
Vegan Vegetarian Kosher

Keywords: Low Salt, Halal, Gluten Free

Crispy Baked Chicken

Savory chicken recipe; try this one at home

• 4 skinless chicken breast halves (1 ½ lbs)
• 2 ½ T Dijon-style mustard, divided
• 1 C fresh whole wheat bread crumbs (2 sl bread
• ½ t dried marjoram leaves
• ½ t dried thyme leaves
• ¼ t salt
• ¼ t dried sage leaves
• ¼ t ground black pepper
• Nonstick cooking spray

Preheat oven to 375 degrees. Brush tops of chicken breasts with 2 T mustard. Combine remaining mustard, bread crumbs, marjoram, thyme, salt, sage and pepper in small bowl. Pat mixture evenly over mustard. Arrange chicken, breast side up, in single layer in 13x9-inch baking pan. Bake, uncovered, about 40 minutes or until chicken is no longer pink.

Calories: varies

Yield: 4 servings. (Serving size: 1 chicken breast half)

Meat

Entree, Main course

Kosher

Keywords: Halal

Fresh Strawberry Chiffon

Simple dessert to satisfy your naughty side.

• 1 small package sugar free strawberry gelatin (e.g. Jello)
• 1 C boiling water
• 1 pt strawberries, hulled and crushed
• 1 T lemon juice
• 1 C low calorie whipped topping

Dissolve gelatin in boiling water. Stir in strawberries and lemon juice, chill until slightly thickened. Fold in whipped topping. Spoon ½ C into each of 6 individual dessert dishes. Chill about 2 hours.

Calories: varies

Yield: 6 servings (Serving size: ½ c)

Gelatin

Dessert

Keywords: Strawberry

Apple-Beet Salad

Atone for your sins with a fresh vegan dish.

Serves: 6

Calories: 143

Ingredients:

• 4 Granny smith apples, peeled, cored, and sliced
• 1 16-oz. can(s) julienned beets, drained
• 6 radishes, sliced
• 2 scallions, diagonally sliced
• 2 ½ tablespoons vinegar
• 2 ½ tablespoons olive oil
• ¼ cup apple juice
• ¼ teaspoon ground allspice
• ¼ teaspoon red pepper sauce
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

In a large bowl, combine the apples, beets, radishes, and scallions. In a small bowl, whisk together the vinegar, oil, apple juice, allspice, and hot sauce, if desired. Season to taste with salt and pepper. Drizzle over the apple mixture and toss until evenly coated. Cover and refrigerate at least 1 hour before serving

Vegan Salad

Side Dish

• Low fat
Vegan Vegetarian Kosher

Keywords: Apples, Beets, Salad

Avocado Garden Salad

Shake things up wth a zesty avocado salad.

Serves: 6

Calories: 81

Ingredients:

• 6 cups mixed salad greens
• 3 medium ripe tomatoes, cut into cubes
• 5 green onions, chopped
• 1 small cucumber, partially peeled and cut into cubes
• 3 Tbsp. lemon juice, divided
• 1/3 tsp. garlic powder
• 1 tsp. of coarsely ground black pepper
• ½ tsp. salt
• 1 large ripe California avocado, peeled

Thoroughly mix bite-sized salad greens, tomatoes, onions, and cucumber in a large serving bowl. Toss with 2 tablespoons lemon juice, garlic powder, black pepper and salt. Peel and cut avocado in half. Remove pit and slice into thin wedges, about 1/8-inch thick. Arrange slices on top of salad like a starburst. Brush remaining lemon juice and serve immediately.

Vegan Salad

Side Dish

• Low fat
Vegan Vegetarian Kosher

Keywords: Avocado, Tomatoes

Moroccan Salad

Sweeter side salad.

Serves: 6

Calories: 134

Ingredients:

• 1 pound baby carrots
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• ½ teaspoon paprika
• ¼ teaspoon ground cumin
• ¼ teaspoons ground cinnamon
• ¼ teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon olive oil
• ¼ cup parsley, minced
• 1 cup raisins
• Lettuce leaves, optional

1. Slice carrots, diagonally, into 2 or 3 pieces.
2. Cook carrots in boiling water until crisp-tender, about 5 minutes.
3. Drain, rinse with cold water, and drain again. Set aside to cool.
4. Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
5. Stir to dissolve sugar and salt.
6. Stir in olive oil, parsley, and raisins.
7. Add carrots and toss.
8. Cover and refrigerate at least one hour to chill and blend flavors.
9. Stir occasionally.
10. Serve on lettuce leaves, if desired.

Carrot Salad

Side Dish

• Low fat
Vegan Vegetarian Kosher

Keywords: Carrots, Raisin