White Bean Tuna Salad

• 1 - 15 oz. can small white beans, rinsed and drained
• 2 - 5 oz. cans albacore tuna packed in water, drained
• 1/2 small red onion, minced
• 1/4 cup Italian parsley, minced
• 1/4 cup red wine vinegar
• 3 tbsp. olive oil
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• freshly ground black pepper
• Arugula, or your favorite lettuce

In a large bowl, combine beans, tuna, red onion and parsley.

In a small bowl, combine vinegar, oil, oregano, salt and pepper and whisk to combine.

Pour dressing over tuna mixture.  Serve on a bed of arugula.

Enjoy!

Zesty Bean Salad

Salad:

• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can small white beans, rinsed and drained
• 1 - 15 oz. can kidney beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1/4 Italian parlsey leaves, minced

Dressing:

• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• juice from 1 lime
• 2 tsp. salt
• 1 tsp. minced garlic
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 2 tbsp. Cholula hot sauce

In a large bowl, combine all of the salad ingredients.

In small bowl combine all of the dressing ingredients.

Mix everything together and keep in refrigerator to cool.

Braised Zucchini and Leeks

• 2 leeks, white and light green parts only, diced into half moons
• 4 small zucchini, quartered and chopped
• 1/2 small red onion, chopped
• 1 tsp. chopped garlic
• 1/2 tsp. salt
• 1 tbsp. olive oil
• 1 tsp. light butter

Heat oil in a large skillet over medium heat.  Add the butter and let melt.  Add the leeks and onion and cook 3 minutes.  Add zucchini, salt and garlic.  Cover, reduce heat to medium low, and cook 20 minutes, stirring occasionally.  Uncover, increase heat to medium, and cook 5 minutes, until most of the liquid has evaporated.

Serve with your favorite protein.  Enjoy!

Corn, Bacon and Red Pepper Saute

• 1 tbsp. olive oil
• 1 thick slice bacon, chopped
• 3 ears fresh sweet corn, kernels removed
• 1 medium red bell pepper, chopped
• 1/4 small red onion, finely chopped
• 1/4 cup Italian parsley leaves, minced

 Heat the oil in a saute pan over medium heat.  Add the bacon and cook, stirring often, until browned, 2 minutes.  Add the onion and cook until starting to get translucent, 2 minutes.  Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes.  Stir in the parsley and serve.

Enjoy!

Sausage & Gruyere Frittata

• 1 small yellow onion, chopped
• 1/2 lb. (2 links) Sweet Italian Turkey Sausage, casings removed (from a 1.25 lb package of 5)
• 8 large eggs
• 1/3 cup whole milk
• 1 tsp. salt
• Freshly ground black pepper
• 1 red bell pepper, diced
•  1/4 cup Italian parsley, minced
• 1 1/2 cups grated Gruyere cheese, divided
• Olive Oil
• Butter, for greasing baking dish

Preheat oven to 425F.  Lightly butter a 9" pie plate.

Drizzle olive oil in a large saute pan and heat over medium heat.  Add the onion and cook until translucent, 3 minutes.  Add the sausage and cook until brown, 4 minutes.  Set the pan aside.

In a large bowl whisk together the eggs, milk, salt and pepper, until smooth.  Add the red bell pepper and parsley and 1 cup of Gruyere cheese mix well.   Pour the egg mixture into the pie plate and sprinkle with remaining 1/2 cup of cheese.  Bake for 25 minutes, until set and golden brown.

Enjoy!

Southwest Turkey Burgers

• 1 package lean ground turkey breast
• 1 tsp. minced garlic
• 1/4 red onion, minced
• 2 tbsp. Italian parsley leaves, minced
• 1/2 small red bell pepper, minced
• 1 jalapeno pepper, minced
• 1 tsp. dried ground thyme
• 2 tsp. ground cumin
• 2 tsp. Cholula hot sauce
• 2 tsp. McCormick Montreal Steak Seasoning

Combine all ingredients in a large bowl.  Using your hands, mix well to combine.  Divide mixture into 4 equal mounds and place on a piece of parchment paper or saran wrap.  Form meat into patties.  Brush the top of each patty with olive oil.  Place oil side down in a grill pan over medium heat.  Cook for 5 - 6 minutes on each side.  If desired, top with cheese in the last 2 minutes of cooking, cover and let cheese melt.

Top with avocado and enjoy!

Simple and Delicious Pasta Salad

• 1 1b. box Campanelle
• 1/2 medium red onion, chopped
• 1 & 1/2 red bell peppers, chopped
• 1 & 1/2 green bell peppers, chopped
• 1/2 cup Italian parsley leaves, minced
• 2 tbsp. dijon mustard
• 1 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 1/2 cup Best Foods low fat mayonnaise
• 1/2 cup Light Cheese Fantastico Italian dressing
• Freshly ground black pepper

Bring a large pot of water to a boil. Add 1 tbsp. salt and campanelle. Bring back to a boil and cook 11 minutes, until tender. Drain in a colander and set aside to cool.

In a large bowl, combine onion, parsley, bell peppers, mustard, garlic powder and cayenne. Toss in the cooled pasta and add mayonnaise and salad dressing and mix well. Season with freshly ground black pepper. Cover and refrigerate until ready to serve.

Enjoy!