Avocado & Pineapple Salad
Servings: 8
Ingredients:
8 cups iceberg lettuce
2 cups fresh pineapple chunks
1 medium red onion
2 medium avocados
Directions:
Toss together first three ingredients in a large bowl. Arrange avocado slices over the salad.
Drizzle with Banana Poppy Seed Dressing
Banana Poppy Seed Dressing
Servings: 8
Ingredients:
1 ripe banana
1-cup Greek yogurt, non-fat, plain
¼ cup Splenda
1 tablespoon poppy seeds
1 tablespoon lemon juice
1 teaspoon ground mustard
Directions:
In a small bowl, finely mash banana. Add Greek yogurt, Splenda, poppy seeds, lemon juice, and mustard and combine.
Chill for at least 30 minutes. Drizzle 2 tablespoons over Avocado and Pineapple Salad.
Baked Lemon Peppered Tilapia
Servings: 8
Ingredients:
8-Tilapia fillets
1 teaspoon Black pepper
1 tablespoon Olive Oil
Lemon slice for garnish
Directions:
Arrange raw fish fillets on non-stick baking sheet. Brush each fillet with Olive oil to coat. Sprinkle each fillet with black pepper and top with one lemon slice to garnish.
Place in conventional oven on 375 degrees and bake for approximately 25-30 minutes or until fish flakes white.
Coconut Rice
Servings: 8
Ingredients:
2 ½ cups Basmati Rice
2(10 oz.) cans Coconut Milk
40 oz. water
Directions:
In a large saucepan over high heat, combine rice, coconut milk and salt. Bring to a boil.
Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender..
Mango Salsa
Servings: 8
Ingredients:
1 large, ripe Mango, peeled, pitted, and diced
½ red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
Directions:
Prepare salsa by combining mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl.
Add the lime juice and lemon juice and toss well to allow flavors to marry.
Refrigerate until ready to serve.
Steamed Broccoli
Servings: 8
Ingredients:
2 heads broccoli, cut into florets
1 tablespoon black pepper
Directions:
Wash broccoli well. Cut florets off of stems. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
Bring water to a boil. Add broccoli, cover, and steam until tender, approx. 3-5 minutes.
Mix steamed broccoli and pepper together in a bowl.
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Lemon Sorbet
Servings: 8
Ingredients:
1 lemon’s peel, finely diced
1 cup water
¼ cup sugar
¼ cup Splenda
4 fl. oz. lemon juice
4 fl. oz. carbonated mineral water
lemon zest for garnish
Directions:
In a saucepan, stir together the diced lemon peel, 1 cup of water, sugar and Splenda.
Bring to a boil, then reduce heat to medium and allow to cool.
In a bowl, stir together the lemon syrup with peel, lemon juice, and mineral water.
Pour into an ice cream maker, and freeze according to the manufacturer’s instructions.
Garnish each serving with a twist of lemon peel.
Sand Cake
Servings:8
Ingredients:
½ cup butter, softened
8 oz. cream cheese, softened
7.8 oz of Jello instant Lemon pudding mix
3 ½ cups milk
8 oz. container Cool Whip
11 oz. vanilla wafer cookies
Directions:
In a large bowl, whisk together the pudding mix and milk for 5 minutes until soft set.
In another large bowl, cream together the butter and cream cheese. Mix in the pudding mixture.
Crumble vanilla wafers in a food processor or by hand to a consistency that resembles sand.
In a parfait cup, layer cookie crumbles and pudding mixture. Chill and enjoy!