Makes 8 Servings

INGREDIENTS:

• 3 heads fresh broccoli, chopped
• 1 red onion, chopped
• 3 (6 ounce) cans jumbo black olives, sliced
• 2 (6.5 ounce) jars marinated artichoke hearts, sliced
• 3 large tomatoes, chopped
• 3 bunches green onions, chopped
• 1 (8 ounce) bottle Italian-style salad dressing

DIRECTIONS:

Combine the broccoli, red onion, olives, artichoke hearts, tomatoes and green
onions in a bowl.

Add the dressing, toss, cover and refrigerate for 24 hours before serving.

Calories: 352
Total Fat: 28.1g
Cholesterol: 0mg
Sodium: 982mg
Total Carbs: 26.1g
Dietary Fiber: 8.6g
Protein: 6.4g

Ute Schaedler
http://uteschaedler.yorgoopress.com

Makes 5 Servings

INGREDIENTS:

• 1 green bell pepper
• 1 large red bell pepper
• 7 tomatoes
• 1 eggplant
• 4 cloves crushed garlic
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper

DIRECTIONS:

Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin and rinse well.

Boil tomatoes for 1 minute and cool in ice water. Peel and chop.

Cut the eggplant into small strips and sauté in oil for about 6 to 8 minutes. Once the eggplant is soft, add garlic.

Open the peppers and remove seeds. Cut into small strips and add to eggplant. Add tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne.
Bring to boil, reduce heat and simmer for 30 minutes. Let the salad cool before serving.

Calories: 198
Total Fat: 12.3g
Cholesterol: 0mg
Sodium: 307mg
Total Carbs: 22.2g
Dietary Fiber: 6.5g
Protein: 3.8g

Ute Schaedler
http://uteschaedler.yorgoopress.com

Download your free eBook “Healthy Recipes”.

Healthy Recipes

Makes 6 Servings

INGREDIENTS:

• • 3 large ripe tomatoes, chopped
• • 2 cucumbers, peeled and chopped
• • 1 small red onion, chopped
• • 1/4 cup olive oil
• • 4 teaspoons lemon juice
• • 1 1/2 teaspoons dried oregano
• • salt and pepper to taste
• • 1 cup crumbled feta cheese
• • 6 black Greek olives, pitted and sliced

DIRECTIONS:

Combine tomatoes, cucumber, and onion in a bowl. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad.

Calories: 190
Total Fat: 15.8g
Cholesterol: 22mg
Sodium: 350mg
Total Carbs: 8.8g
Dietary Fiber: 1.9g
Protein: 5g

Ute Schaedler
http://uteschaedler.yorgoopress.com

Makes 4 Servings

INGREDIENTS:

• • 1 tomato, chopped
• • 1 cucumber, seeded and chopped
• • 1/4 cup thinly sliced red onion
• • 1/4 cup canned kidney beans, drained
• • 1/4 cup diced firm tofu
• • 2 tablespoons chopped fresh basil
• • 1/4 cup balsamic vinaigrette salad dressing
• • salt and pepper to taste

DIRECTIONS:

Combine the tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl. Toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

Calories: 98
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 333mg
Total Carbs: 8.4g
Dietary Fiber: 2.4g
Protein: 4.1g

Ute Schaedler
http://uteschaedler.yorgoopress.com

Makes 8 Servings

INGREDIENTS:

• • 1 medium head bok choy, diced
• • 1 bunch green onions, chopped
• • 1 (3 ounce) package ramen noodles
• • 1/2 cup blanched slivered almonds
• • 2 tablespoons sesame seeds, toasted
• • 1/3 cup olive oil
• • 3 teaspoons lemon juice

DIRECTIONS:

Combine bok choy and green onions.
Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate dressing and bok choy mixture seperately for about 30 min.
Break ramen noodles into small pieces. Mix with toasted almonds and sesame seeds.
Combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
Calories: 174
Total Fat: 15g
Cholesterol: < 1mg
Sodium: 111mg
Total Carbs: 7.6g
Dietary Fiber: 2.9g
Protein: 4.4g

Ute Schaedler
http://uteschaedler.yorgoopress.com

Makes 10 Servings

INGREDIENTS:

• • 1 honeydew melon
• • 6 cups cubed, cooked chicken meat
• • 2 cups chopped celery
• • 2 cups seedless grapes
• • 1 (8 ounce) can sliced water chestnuts
• • 1/2 cup sour cream
• • 1/2 cup plain yogurt
• • 1 1/2 teaspoons curry powder
• • salt and pepper to taste

DIRECTIONS:

Cut melon in half, and remove seeds. Cut into bite-size pieces.
Add chicken, celery, grapes and water chestnuts.
Wisk together sour cream, yogurt, and curry powder in a small bowl. Gently stir into salad. Season with salt and pepper to taste. Serve.

Calories: 244
Total Fat: 6.4g
Cholesterol: 69mg
Sodium: 94mg
Total Carbs: 22.6g
Dietary Fiber: 2.2g
Protein: 25g

Ute Schaedler
http://uteschaedler.yorgoopress.com

Makes 8 Servings

INGREDIENTS:

• •    1 (14.5 ounce) can black beans
• •    1 (14.5 ounce) can dark red kidney beans
• •    1 (15 ounce) can garbanzo beans
• •    1 (14.5 ounce) can pinto beans
• •    1 (10 ounce) package frozen corn kernels, thawed
• •    1 tablespoon vegetable oil
• •    1 teaspoon cumin
• •    2 tablespoons chili powder
• •    1 teaspoon lime juice
• •    1 (8 ounce) jar chunky salsa
• •    1 pinch dried parsley

DIRECTIONS:

Rinse the beans well, drain and pour into a large bowl.
Add corn. oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill for about 1 hour before serving.

Calories: 260
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 827mg
Total Carbs: 46.9g
Dietary Fiber: 13.6g
Protein: 12.7g

Ute Schaedler
http://uteschaedler.yorgoopress.com

Makes 8 Servings

INGREDIENTS:

• • Cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon dried dill, or to taste

DIRECTIONS:

Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a saucepan and cook over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and chill at least 30 min.

Calories: 77
Total Fat: 0g
Cholesterol: 0mg
Sodium: 2mg
Total Carbs: 19.7g
Dietary Fiber: 0.2g
Protein: 0.2g

Ute Schaedler

http://uteschaedler.yorgoopress.com

This recipe comes from Classic Rosewood Inn, in Hastings, Minnesota.

Pasta Torte

Ingredients:

1 yellow onion (chopped)
¼ cup butter

3 lbs spaghetti pasta

parsley 1 cup chopped
Basil 3 tsp.
Oregano 3 tbsp.

2 cups cottage cheese
½ cup mozzarella
½ cup parmeson
2eggs & 2 egg yoks

Tomatoes sliced
mozzarella 1/4 cup

Directions:

Saute onion in butter. Cook Pasta.Drain.Add herbs and onions to pasta. Toss remaining ingredients and press into sprayed spring form pan pan .Add tomatoes to top and sprinkle with mozzarella. Cover with foil Bake at 300 degree for 30 to 40 minutes.Uncover foil last 10 munnutes to cheese brown nicely. Let cool before cutting and serve with favorite red or white sauce.

Image credit: All Posters.com

Recipe from Classic Rosewood Inn and BnBfinder.com