"This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes."

                                                                                                       30 m4 servings354 cals

Ingredients

✔2 cups water
✔1 cup quinoa
✔1 pinch salt
✔1/4 cup olive oil
✔1/2 teaspoon sea salt
✔1/4 cup lemon juice
✔3 tomatoes, diced
✔1 cucumber, diced
✔2 bunches green onions, diced
✔2 carrots, grated
✔1 cup fresh parsley, chopped

Directions

• Pep
  15 m
• Cook
  15 m
• Ready In
  30 m

(1)  In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
(2)  Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook or twitter.

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"These savory tacos are quick and easy."

                                                                                                                                                      25 m6 servings279 cals

Ingredients

✔3 avocados - peeled, pitted, and mashed
✔1/4 cup onions, diced
✔1/4 teaspoon garlic salt
✔12 (6 inch) corn tortillas
✔1 bunch fresh cilantro leaves, finely chopped
✔jalapeno pepper sauce, to taste

Directions

(1)  Preheat oven to 325 degrees F (165 degrees C).
(2)  In a medium bowl, mix avocados, onions, and garlic salt.
(3)  Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
(4)  Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

here are some photos for you and more ideas as well 😊

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"I was looking for a different way to serve fruit, and it just popped into my head! Why not use fruit skewers?"

Ingredients

✔5 large strawberries, halved
✔1/4 cantaloupe, cut into balls or cubes
✔2 bananas, peeled and cut into chunks
✔1 apple, cut into chunks
✔20 skewers

Directions

(1)  Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.

"Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad."

                                                                                                                                                1 h 10 m8 servings138 cals

Ingredients

✔1 tablespoon vegetable oil
✔2 tablespoons minced fresh ginger root
✔2 limes, juiced
✔2 cloves garlic, minced
✔1 tablespoon soy sauce
✔1/2 teaspoon white sugar
✔1/2 teaspoon crushed red pepper flakes
✔2 pounds large cooked shrimp, peeled, tails on
✔1/2 cup chopped fresh cilantro

Directions

(1)  In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Footnotes

• *Note; The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

• *Tip; Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

here are some photos for you and more ideas as well 😊

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"This is a pico de gallo recipe that will have everyone asking 'how did you make this?' They will be surprised when you tell them the ingredients include a pickle!"

Ingredients

✔1/2 cup minced onion
✔2 jalapeno peppers, seeded and minced
✔1/4 cup diced red bell pepper
✔1/4 cup minced dill pickle
 4 large tomatoes, seeded and diced
✔1 tablespoon fresh lime juice
✔1/4 cup chopped cilantro
✔salt and pepper to taste

Directions

(1)  In a medium bowl, combine the onion, jalapeno pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.

"This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!"

          

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Ingredients

✔1 (16 ounce) package dry penne pasta
✔1 head escarole, chopped
✔1 (15.5 ounce) can cannellini beans, with liquid
✔1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste

Directions

(1)  Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
(2)  In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

"Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!"

Ingredients

✔2 zucchini
✔1/4 English cucumber, chopped
✔10 cherry tomatoes, halved, or more to taste
✔10 pitted kalamata olives, halved, or more to taste
✔1/4 cup thinly sliced red onion
✔ 2 ounces crumbled reduced-fat feta cheese
✔2 tablespoons extra-virgin olive oil
✔2 tablespoons fresh lemon juice
✔1 teaspoon dried oregano
✔salt and ground black pepper to taste

Directions

(1)  Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
(2)  Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

here are some photos for you and more ideas as well 😊

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"This is a good way to use leftover ham, quite inexpensive, and VERY tasty. I hope that you enjoy it. Some people like to add carrots or other types of vegetables. Don't forget to serve with buttered bread toasted in the oven."

Ingredients

✔1 cup chopped onion
✔1 teaspoon vegetable oil
✔1 pound dried split peas
✔1 pound ham bone
✔1 pinch salt and pepper to taste

Directions

(1)  In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
(2)  Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
(3)  Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

here are some photos for you and more ideas as well 😊

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