Healthy Italian Mixed Salad

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Eating healthy has never been so easy or so delicious!
Instructions
  1. Prepare Dressing: In medium bowl, whisk together all ingredients.
  2. Prepare Salad: In large bowl, toss Italian salad mix, cucumber, onion, tomatoes, and beans. Add dressing and toss well using tongs. Serve topped with cheese, if desired.

Tomato Bisque with Parmesan Crountons

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The ultimate "This is so good! What is this called?" dish!
Instructions
  1. In large saucepot, heat 2 teaspoons butter and oil over medium heat. Add carrot, onion, and celery, and cook 5 minutes, stirring frequently. Add whole tomatoes, diced tomatoes, tomato juice, thyme, sugar, and pepper. Heat to boiling over medium-high heat;
  2. Meanwhile, preheat broiler. Place bread slices on rimmed baking pan. Divide and spread remaining 1 teaspoon butter over bread slices, and sprinkle each with cheese. Broil 3 to 5 minutes or until tops are lightly browned.
  3. In batches, transfer soup to blender and puree. Transfer pureed soup to large bowl before pureeing next batch.
  4. To serve, ladle soup into individual soup bowls. Top each with Parmesan croutons and garnish with thyme leaves.

Broiled Sour Cream & Dill Salmon

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Try this dish if you are looking for something new and healthy.
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Prep Time 0 minutes
Cook Time 0 minutes
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Instructions
  1. Into small bowl, with vegetable peeler, cut thin slices from each cucumber half up to seed portion. Stir in onion, vinegar, 1 teaspoon oil, salt and black pepper. Refrigerate until ready to serve.
  2. Place oven rack 4 to 5 inches from broiler; preheat broiler. Coat both sides of salmon with remaining 4 teaspoons oil. In shallow baking dish, place salmon, skin side up, and broil 3 to 5 minutes or until skin is lightly browned.
  3. With wide spatula, turn salmon. Pour lemon juice over salmon and sprinkle with lemon pepper seasoning, onion salt and garlic powder. Broil salmon 5 minutes.
  4. In small bowl, mix sour cream and dill; spread evenly over salmon. Broil 3 to 4 minutes or until sour cream topping is lightly browned, salmon is almost opaque throughout and internal temperature reaches 145°. Slip spatula between salmon skin and fle

Tuscan Tuna, White Bean and Avocado Salad

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This Italian-inspired salad is perfect for cool summer evenings with family and friends!
Instructions
  1. In medium bowl, flake tuna with fork. Stir in onion, basil, chives, oil, lemon juice, vinegar, salt, and pepper. Fold in beans and tomato.
  2. Divide greens over 4 individual plates. Cut avocados in half; remove pits and remove avocado flesh from skin using a large spoon. Place 1 avocado half over greens on each plate.
  3. Spoon tuna mixture into avocado halves on each plate and serve with baguette toasts.

Southwest Black Bean Lasagna

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Southwest flavor meets classic Italian cuisine in one big, bold dish!
Instructions
  1. Preheat oven to 350°. Cook lasagna noodles as label directs.
  2. Meanwhile, in large skillet, heat oil over medium heat. Add onion and cook 3 minutes. Add garlic, bell pepper and zucchini, and cook 3 minutes. Stir in chili powder, oregano, cumin, salt and pepper, and cook 1 minute. Stir in black beans, corn, pasta sauc
  3. In bottom of 13 x 9-inch baking dish, spread 1 cup bean mixture, and 1/3 cheese mixture. Repeat layers, ending with bean mixture on top. Sprinkle with remaining 3/4 cup Jack cheese blend.
  4. Cover dish with foil. Bake 45 minutes. Let stand 10 minutes before cutting. Serve topped with sour cream, if desired.

Tuscan Porterhouse Steak

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Course Entrées
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
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Instructions
  1. Preheat grill to high. Brush both sides of steak with olive oil. Season with salt and pepper.
  2. Grill steaks on high heat 8 to 10 minutes or until steaks reach 145°F on an internal meat thermometer for medium doneness, turning only once halfway through grilling time.
  3. Remove beef from the grill, and squeeze lemon wedges over each steak. Allow steaks to rest 5 minutes before slicing. Serve with roasted red potatoes.

Portofino Salad with Thyme Vinaigrette

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Escape from the ordinary with this delectable, classic Italian salad!
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Course Salads
Prep Time 0 minutes
Cook Time 0 minutes
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Instructions
  1. In medium bowl, whisk together garlic, oil, vinegar, thyme, mustard, salt, and pepper until well blended. In medium skillet, cook walnuts over medium heat 13 to 15 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to co

Mediterranean Veggie Sandwich

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Prep Time 20 minutes
Cook Time 0 minutes
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Instructions
  1. Pour 2 tablespoons artichoke marinade into small bowl; stir in garlic and oil. Drain remaining marinade from artichokes; coarsely drop artichokes. Brush cut sides of bread with oil mixture.
  2. Layer bottom half of loaf with cheese, onion, artichokes, red peppers, olives, tomatoes and basil. Place top half of loaf over fillings. Cut sandwich crosswise into 4 sandwiches.
  3. Additional filling suggestions: capers, goat cheese, arugula or spinach leaves and/or chopped sun-dried tomatoes in oil.

Mexican Corn Salad

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This oh-so-easy salad has that little extra kick of spicy flavor. Delicioso!
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Prep Time 10 minutes
Cook Time 0 minutes
Servings
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Prep Time 10 minutes
Cook Time 0 minutes
Servings
people
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Instructions
  1. In medium bowl, whisk together lime juice, honey, oil, chili powder, and salt. Add remaining ingredients and toss until well combined.

Tomato and Basil Crostini

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With just a few ingredients, these easy-to-make crostini are the perfect party appetizer or quick anytime snack!
Instructions
  1. Preheat oven to 400°. Cut loaf of bread lengthwise in half; cut each half crosswise into 6 equal pieces. Place bread in single layer on rimmed baking pan; brush cut side of bread with 2 tablespoons oil. Bake 5 to 7 minutes or until bread is lightly t
  2. In medium bowl, combine tomatoes, garlic, basil, salt, pepper, and remaining 2 tablespoons oil. Let stand at room temperature 30 to 60 minutes before serving.
  3. To serve, spoon tomato mixture onto bread. Sprinkle with cheese and garnish with basil leaves, if desired.