A Hearty and Healthy Lunch
Have some of the ladies over for a healthy lunch and a great conversation. Start of right with an amazing Baby Spinach salad with a raspberry vinaigrette dressing, a cup of healthy minestrone packed full of fresh veggies and some sweet potato chips on the side. Surprise the ladies afterwards with a low fat/low sugar dessert cake with fresh fruit.
6 C. baby spinach
1/2 C. goat cheese, crumbled
1 pt. fresh raspberries
1/4 C. sliced almonds
2 C. olive oil
2 cloves garlic, minced
2/3 C. raspberry vinegar
1 tsp. dry mustard
1 Tbs. shallots, finely chopped
Salt and pepper to taste
DirectionsCombine spinach, goat cheese, raspberries and almonds in a large bowl. In a cruet, combine olive oil, garlic, raspberry vinegar, dry mustard, shallots and salt and pepper and shake well. Pour dressing over salad and toss just before serving.
1 46 oz. can tomato juice
1 lb. beef eye of round cut into tiny pieces
1 quart pasta sauce
1 quart beef broth
3 15 oz. cans mixed vegetables, drained
2 14 1/2 oz. cans diced tomatoes with juice
1 15 oz. can red kidney beans, rinsed and drained
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
2 C. uncooked whole-wheat elbow macaroni
Rinse and drain mixed vegetables and kidney beans. In a large stockpot, combine all ingredients, except macaroni. Bring to a full boil, turn heat to medium, cover and simmer for 30 minutes (until beef is tender). Add macaroni and cook uncovered for 8 minutes until macaroni is fully cooked. Stir to prevent sticking.
3 to 4 sweet potatoes, red skin
Spray vegetable oil
Cookie sheet Directions Scrub sweet potatoes to remove any soil. Slice, in rounds, very thin. Spray cookie sheet with vegetable oil. Lay rounds on sheet and spray the tops. Place in preheated 350 degree oven and bake until crisp. Make several batches and store in air tight plastic.
2 8 oz. Fat Free or Lite Cool Whip
2 1 oz. pkg. sugar- free or fat free vanilla instant pudding
1 fat free pound cake
1 20 oz. can crushed pineapple, drained
2-3 bananas, sliced
1 20 oz. can lite strawberry or cherry pie filling
Thaw cool whip. Prepare the pudding according to the directions on the boxes, with fat free or skim milk. Slice and cube the pound cake, set aside. Drain the crushed pineapple. Slice the bananas. Mix all ingredients in a large bowl.
Or you can layer it in a large bowl:
Repeat until you end up with the cool whip on the top. Refrigerate till ready to serve.