Ingredients:

Instructions:
Mix leftover cooked (or canned) shredded chicken with low-fat mayonnaise.
Add chopped celery, chopped pepper (green or red), and curry powder to taste.
Serve on whole-grain bread with sliced tomato and spinach leaves or Romaine lettuce.

Layer the tortilla with sliced deli meat, cheese, onions, tomatoes, green leaf lettuce, and chunky salsa (optional).
Fold one end of the tortilla over the filling, turn in the sides, roll up, and enjoy!

A good option for this is to use the pre-cooked meat usually found in the grocer’s aisle where the tuna fish and other canned meat is. The pre-cooked meat is in big foil “bags” that are vacumn-sealed, and they come with all kinds of seasonings already cooked in.

Just crumble some pre-cooked taco meat into the tortilla and you’re ready for a feista!

Fresh Fruit Salad

Cut up one or more kinds of fresh or canned fruit such as pineapples, peaches, melons, berries, or bananas.
Mix the fruit with low-fat vanilla yogurt, and top with walnuts or pecans.
Serve with a whole-grain English muffin or bread.

Rinse and mash canned white beans and mix with low-fat plain yogurt.
Add spices as desired (mustard, dill, parsley, garlic, onion, or pepper).
Spread on multi-grain bread and top with Romaine lettuce, sliced cucumber, and tomato.

INGREDIENTS:

1 cup loosely packed watercress leaves, coarsely chopped

1/2 cup vegetable oil

2 garlic cloves, chopped

2 tablespoons capers

3 teaspoons fresh tarragon

2 tablespoons sherry vinegar

2 tablespoons fresh lemon juice

3 tablespoons olive oil

2 tablespoons mayonnaise

INSTRUCTIONS:

Combine the watercress, vegetable oil, garlic, capers and tarragon in a processor or blender and process until blended. Add the vinegar, lemon juice, olive oil and mayonnaise and process until smooth.

Serves 4 to 6.

PER SERVING: 260 calories, 0 protein, 1 g carbohydrate, 29 g fat (4 g saturated), 3 mg cholesterol, 88 mg sodium, 0 fiber.

1 roasted 2- to 2 1/2-pound chicken

2 dozen 8-inch-diameter corn tortillas

1 to 1 1/2 cups salsa (mild or hot)

4 cups shredded red cabbage, or a mix of red and green

2 or 3 carrots, cut into thin coins or shredded

3 cups coarsely chopped cilantro leaves

1 cup Mexican crema, or light sour cream

Lemon and/or lime wedges

INSTRUCTIONS:

Coarsely chop or shred the chicken meat. Discard bones and skin.

Warm the tortillas, if desired. Set out the tortillas, fillings and garnishes, and let diners build their own tacos at the table.

Yields 24 tacos.

Serves 6 to 8.

PER SERVING: 120 calories, 11 g protein, 10 g carbohydrate, 4 g fat (1 g saturated), 30 mg cholesterol, 50 mg sodium, 2 g fiber. .

INGREDIENTS:

1 loaf sliced white bread (not thinly sliced)

6 cups fresh raspberries

1/3 cup sugar, or more to taste, depending on sweetness of berries

Whipped cream for garnish

INSTRUCTIONS:

Start with 12 slices of bread. The number of slices needed may vary. Cut the crusts off the bread.

Put 1 slice in the bottom of a 1-quart glass or stainless-steel bowl. Next, cover the sides of the bowl with slices of bread, each slice resting on the bottom slice. Don’t squeeze or force the slices to fit perfectly.

When you have finished, you’ll have some gaps. Cut pieces of bread about the same size as the gaps, then fit them into the holes.

When finished, the bowl should be neatly lined with a single layer of bread.

Put the berries in a mixing bowl and add the sugar. Lightly stir the berries to evenly distribute the sugar.

Taste and adjust for sweetness. If more sugar is needed, add a couple of spoonfuls at a time, then stir and taste again.

When the berries taste sweet enough, it’s time to finish the pudding.

Spoon the berries into the bread-lined bowl. Cover the berries with additional slices of bread, again filling in crevices where needed.

When the top is neatly covered, place a piece of plastic wrap over the pudding.

Place a plate on top (one that is slightly smaller in diameter than the bowl) and weight with a heavy object (a can or two of food or a brick).

Refrigerate for at least 6 hours. The weight will slowly press down the pudding, causing the raspberry juices to soak into the bread.

To serve, remove the weight, plate and plastic wrap from the bowl.

Invert a serving plate over the bowl. Firmly holding the plate and bowl together, quickly invert the two. The pudding should easily unmold onto the plate.

Carefully remove the bowl.

Serve with softly whipped cream.

Cover and refrigerate any leftovers (they’ll keep for up to 1 week).

Serves 6.

PER SERVING: 250 calories, 6 g protein, 53 g carbohydrate, 3 g fat (1 g saturated), 0 cholesterol, 288 mg sodium, 8 g fiber. .

INGREDIENTS:

4 celery ribs, minced

2 cups chopped roast chicken meat, chilled

2 tablespoons light sour cream

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 1/2 tablespoons white wine vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 tablespoons chopped almonds or walnuts, toasted, if desired

1 tablespoon minced dried tomatoes

2 cups baby spinach leaves, or mixed garden salad greens

INSTRUCTIONS:

Combine the minced celery, chopped chicken meat, sour cream, mayonnaise, Dijon mustard, wine vinegar, the salt, pepper, chopped almonds or other nuts and the minced dried tomatoes in a large salad bowl.

Mix well with a wooden spoon.

Cover with plastic wrap and refrigerate for 15 minutes to 1 hour.

To serve, arrange the greens on salad plates and top with scoops of the chicken and celery salad.

Serves 3 or 4.

PER SERVING: 255 calories, 24 g protein, 5 g carbohydrate, 16 g fat (3 g saturated), 70 mg cholesterol, 447 mg sodium, 2 g fiber. .

INGREDIENTS:

5 ripe tomatoes, diced or coarsely chopped

3 or 4 garlic cloves, chopped

1/2 teaspoon dried red chile flakes, or to taste

3 tablespoons olive oil

1 tablespoon red wine vinegar

8 to 10 kalamata-type black olives, pitted and diced or quartered

3 tablespoons thinly sliced fresh mint leaves

3 tablespoons thinly sliced basil

Salt, to taste

INSTRUCTIONS:

Combine all ingredients and chill until ready to serve.

Serves 4.

PER SERVING: 180 calories, 2 g protein, 9 g carbohydrate, 16 g fat (6 g saturated), 0 cholesterol, 541 mg sodium, 2 g fiber. .

INGREDIENTS:

2 sweet flavorful oranges, peeled, diced (include the juice)

5 to 10 sweet basil leaves, thinly sliced

1 tablespoon olive oil, or to taste

Black pepper and salt, to taste

Sugar, if needed

Orange juice and/or lemon juice

INSTRUCTIONS:

Combine the diced oranges with basil and moisten with olive oil. Season with pepper, salt and sugar (if needed) and orange or lemon juice to taste.

Refrigerate until ready to serve.

Serves 2 to 4.

PER SERVING: 60 calories, 1 g protein, 8 g carbohydrate, 3 g fat (0 saturated), 0 cholesterol, 0 sodium, 1 g fiber. .

INGREDIENTS:

* 1 pkg. plain chocolate wafers (Famous Wafers), about 40
* 2 cups heavy cream
* 1/2 cup powdered sugar
* 1 tsp. vanilla

PREPARATION:
Beat together cream, powdered sugar and vanilla until stiff. Spread a generous spoonful on each cookie and stack them on a serving plate to make a long log. When all the cookies are frosted and stacked, cover the entire log with more whipped cream to cover thoroughly.

Cover and chill in refrigerator for at least four hours. Slice on a diagonal to serve. Serves 8

Recipe originally appeared here.

INGREDIENTS:

* 1 prepared graham cracker or cookie crumb crust
* 4 cups any flavor ice cream or sorbet, slightly softened
* 1 cup hot fudge sauce or butterscotch or strawberry sauce
* whipped cream
* nuts
* maraschino cherries

PREPARATION:
Layer scoops of ice cream with sauce in the pie crust. Cover tightly and freeze until firm, at least 4 hours. Serve with additional toppings, whipped cream, nuts, cherries, etc. if desired. 8 servings

Original recipe published here.

Ingredients
* 1 large bunch of thick asparagus (2 pounds), trimmed
* One 1 1/2-ounce piece of Pecorino Romano cheese
* 3 tablespoons fresh orange juice
* 1 1/2 tablespoons snipped chives
* 1 1/2 teaspoons Champagne vinegar or white wine vinegar
* 1/4 teaspoon finely grated orange zest
* 1/4 cup hazelnut oil
* 1 1/2 tablespoons grapeseed oil
* Kosher salt and freshly ground pepper
* 1 navel orange
* 2 tablespoons toasted hazelnuts, coarsely chopped (optional)

Directions

1. Using a mandoline set over a large bowl (or a sturdy vegetable peeler), shave the asparagus lengthwise. Shave the Pecorino Romano cheese into the bowl.
2. In a blender, combine the orange juice, chives, vinegar and orange zest and process until smooth. With the machine on, add the hazelnut and grapeseed oils in a thin stream and process until emulsified; season with salt and pepper. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted.
3. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections. Add the orange sections to the asparagus. Mound the salad on a large platter, garnish with the hazelnuts and serve.

WINE: A light, fruity, nonvintage sparkling wine will highlight the salty cheese and blend with the citrusy dressing in this salad. Two good choices to consider are the Mionetto Prosecco di Valdobbiadene Spumante from Italy or the Domaine Ste. Michelle Blanc de Blanc from Washington State.

Recipe originally published here.