Winter Fruit Salad

_This is one of Miss Larousse’s favorite salads for winter.

Yummy Mac n’ Cheese

From the Better Eating for Life” series, Part 2, Serve Yourself Right

This classic treat, made healthier with whole grain pasta and reduced-fat dairy, is so much tastier than the boxed kind! You’ll get two ounce-equivalents from the grains group and just under two from the milk group with this tasty comfort dish.

Serves 4

  • 7 oz. (about 1¾ cups) dried macaroni (Try whole wheat or brown rice macaroni for more flavor and nutrition.)
  • 2 cups shredded reduced-fat sharp Cheddar cheese (8 oz. brick)
  • ½ cup finely chopped onion
  • 3 Tbs. chopped fresh parsley

Zingy Lemon Lentil Salad

From “Better Eating for Life, Step Nine: Put Protein in its Place”

Serves 4

  • 3 cups low sodium vegetable broth
  • 2 cups lentils
  • 1/2 cup scallions, minced
  • 1 cup shredded carrots
  • 1 cup tomatoes, chopped
  • 1 cup corn kernels
  • 3 Tbs. lemon juice
  • 1 Tbs. dried parsley
  • 2 Tbs. canola oil
  • 1 tsp. dried basil
  • 1/2 tsp. crushed red pepper
  • 1/4 tsp. salt
  • 1/4tsp. ground black pepper

Over medium-high heat, stir together the vegetable stock and lentils in a medium saucepan until boiling. Reduce heat and simmer for 20 minutes, until the lentils are tender. Drain well.

Zucchini Fritters

1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yogurt

1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels.
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper.

“Quickee” Tomato Veggie Soup

From Better Eating for Life, Step Three: Invincible Veggies

This winter warmer freezes well for take-along lunches.

  • 1 16-oz. bag frozen mixed vegetables (i.e. broccoli, cauliflower, carrots)
  • 1 15-oz. can beans (kidney beans or garbanzo) drained and rinsed
  • 1 46-oz. can low sodium vegetable juice like tomato or V-8)
  • 2 cups (6 oz.) dry pasta (small shells or macaroni)
  • 1 Tbs. basil
  • 1 Tbs. thyme
  • 1/4 tsp. black pepper
  • 9 tsp. grated Parmesan cheese