Summer Salad

1 tbsp of red wine vinegar

1 tbsp orange juice

1 tbsp olive oil

1 tsp sugar

1/4 tsp of dry mustard

6 C. mixed greens (your choice)

1 10.5 oz of mandarin orange, drained

1/2 C. sliced strawberries or raspberries

1/4 C. sliced almonds (can be lightly toasted)

In a jar - combine the vinegar, orange juice, oil, sugar and mustard.

Cover and shake.

Place greens in a large salad bowl or divide onto

individual plates. Pour dressing over salad. Toss to coat.

Arrange orange slices and berries over greens. Sprinkle

with almonds.

Pasta Primavera

1 tbsp Olive oil

1 Onion, chopped

2 Gloves garlic, minced

3 C. chopped fresh vegetables - such as zucchini,

mushrooms, broccoli, bell peppers, etc.

1/4 C. fresh basil, chopped

1 tsp salt

2 tsp pepper

2 tbs all-purpose flour

1 14oz can evaporated fat-free milk

3 C. cooked pasta

1/3 C. grated parmesan cheese

Cook onion and garlic in hot oil for 5 minutes. Stir

in remaining vegetables. 2 tbs each of basil and water,

plus the salt and pepper. Cover and simmer for 5 minutes.

Cook, uncovered, for 1-2 minutes or until almost all the

liquid has evaporated. Stir in flour; stirring for 1 minute.

Pour in milk, stirring for 5 minutes or until thickened.

Meanwhile, in large pot of boiling water, cook pasta, drain

and toss with sauce. Sprinkle with parmesan and remaining

basil, toss again.

Summertime Smoothie

1 kiwi fruit, peeled and chopped

1 C. seedless white grapes

1 C. seedless white grapes

1 C. honeydew melon chunks

1 C. white grape juice

6 to 8 ice cubes

Place all the ingredients in the blender container. Process

or high speed until the mixture is well-blended, the ice is

completely crushed and the drink is smooth and creamy.

A Recipe to Post

To you have a recipe that you

would like for me to post?

E-mail it to me at:

natedebizedlitz@yahoo.com

I will make sure I include your name

with the recipe.

Mulled Cider

8 C. Apple cider

1/2 C. Splenda

16 whole Cloves

6 whole Allspice

5 whole Cinnamon sticks

1/3 C. Fresh lemon juice

1/2 C. Dried cranberries (Craisins)

8 thin Orange slices

8 thin Lemon slices

Place cider, Splenda, spices, lemon juice and craisins in a md

size pot. Heat over md low heat 30-60 minutes. Do not boil

The longer the cider is heated the more intense the flavors

become.

Add fruit slices approx. 10 minutes before serving. Serve warm.

Cranberry Apple Relish

My knowledge and memory of relish - goes back to when I was a little

girl - watching all the ladies in my family in the kitchen. We would

all be at grandma's house cutting up veggies and fruit from

grandma's garden and canning. I learned the whole process of

canning when I was younger. what made is so memorable for me

is the fact that I was with all the women I loved, in the kitchen,

working together. So much fun and love all in one room. It made

it even better because it was at grandma's house. =)

1 (12 oz) bag Fresh cranberries

1 C. Splenda

1 C. Water

3 tbsp Orange juice concentrate

1 md Apple, peeled, cored and diced

1/3 C. Golden raisins

Place cranberries, Splenda, water and orange juice concentrate in a

medium saucepan. Bring to a boil and boil 3-4 minutes or until

cranberries start to thicken and water has reduced by about half.

Remove from pan and place in md bowl. Cover and refrigerate 2-3

hours or overnight.

Add diced apple and half of the raisins to cranberries. Stir well.

Refrigerate until ready to serve. Just before serving, sprinkle

remaining raisins over cranberries as a garnish. Serve chilled

as an accompaniment to roast meat or poultry.

Apple and Pear Crisp

Ingredients:

Topping:

1/2 C. flour

2 tbsp Dark brown sugar

1/4 C. Splenda

1/4 tsp Cinnamon

1 pinch Nutmeg

Filling:

4 large Macintosh or other tart apples

3 ripe Bartlett or Anjou pears

2 tbsp Splenda

3 tbsp Apple juice concentrate

Preheat oven to 400*

Lightly butter a deep 2 to 2 1/2 quart baking dish. Set aside.

Prepare topping:

Pour flour, brown sugar, Splenda, cinnamon and nutmeg into a

md mixing bowl and stir well. Add butter and mix with an

electric mixer, using the paddle attachment, until the topping is

crumbly or sandy in texture. Set aside.

Prepare filling:

Peel, core and thickly slice the apples and pears. Place them in the

buttered baking dish. The fruit should be at least 2 1/2 inches deep in

the pan. Add more fruit, if neccessary. Add Splenda and apple juice

concentrate. Toss until coated. Cover with the topping.

Bake in oven 40-5- minutes or until fruit is tender and the topping

has browned. Serve warm with low fat vanilla frozen yogurt.