"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!"

          

                                                                                                                                 30 m8 servings310 cals

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.