BLT Macaroni Salad
c/o Skinny Taste
- 8 oz uncooked elbows, low carb or whole grain (brown rice pasta for gf)
- 4 slices 25% reduced fat center cut bacon
- 2 large ripe tomatoes, beefsteak or vine ripe, diced small
- 4 tbsp reduced fat mayonnaise (I used Hellman's)
- salt and fresh pepper to taste
- 2 cups baby spinach
Directions
In a large skillet cook bacon on medium-low heat until crispy on both sides.In a large pot of boiling salted water, cook pasta according to package directions.
Chop tomatoes and combine it along with any accumulated juice with mayonnaise and pepper in a medium bowl. Drain pasta and rinse with cold water to cool. Combine pasta with tomatoes and spinach mixing well. Toss in bacon right before serving.
Green Beans and Potatoes in Chunky Tomato Sauce
c/o Cooking Light
- 1 1/2 tablespoons olive oil
- 1 garlic clove, minced
- 1 1/2 cups diced red potato
- 1/2 cup chopped celery
- 1/2 teaspoon salt
- 1 1/4 pounds green beans, trimmed
- 1/4 cup water
- 1/3 cup chopped fresh cilantro
- 3/4 pound plum tomatoes, peeled and coarsely chopped
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
Directions
- 1. Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; sauté 30 seconds, stirring constantly. Add potato, celery, salt, and beans; sauté 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.
Overnight Layered Salad
c/o Annie Bakes
Ingredients
10 strips of bacon, cooked, cooled and crumbled
8 hard boiled eggs
8 cups romaine hearts-chopped
2 cups frozen peas, thawed
6 green onions-chopped
3 cups cheddar cheese-shredded
8 hard boiled eggs
8 cups romaine hearts-chopped
2 cups frozen peas, thawed
6 green onions-chopped
3 cups cheddar cheese-shredded
Dressing
2 cups mayonnaise
2 tablespoons sugar
salt and pepper, to taste
2 tablespoons sugar
salt and pepper, to taste
Directions
Peel and slice your hard boiled eggs. Mix all salad dressing ingredients together in a small bowl. Layer half of the lettuce, green onions and bacon in the bottom of the trifle bowl. Layer the eggs over the top, then spread half of the salad dressing over the eggs. Sprinkle with cheese. Repeat the layers, cover with plastic wrap and refrigerate overnight.
