Cobb Salad Pitas
Serves: 4

Ingredients:
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve

In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly. Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.

Pressed Picnic Sandwich
Pressing this sandwich melds the flavors of this sandwich allowing the layers to become one incredible experience. This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving.
Serves: 10

Ingredients:
1 large flat loaf rustic bread
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichokes
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

1. Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.

2. In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.

3. Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.

4. Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.

All American Club Sandwich
A layered sandwich that’s an all-American lunch special.
Serves: 4

1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
12 slices whole wheat bread, toasted
8 leaf lettuce leaves
8 (3/4-ounce) slices LAND O LAKES® Deli American Cheese
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced deli turkey breast
8 slices cooked bacon

Combine mayonnaise and mustard in small bowl; mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice.
To assemble each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure with toothpicks.

Zucchini Dip
Finely shred enough zucchini to make 1/2 cup. Place in strainer and press out moisture. Blend with 1 cup plain low fat yogurt, and 1 minced clove of garlic, or 1/8 teaspoon garlic powder. Add a dash of curry powder or other seasoning and chill 1 hour. Stir before serving. Serve with crisp raw vegetables.

Greens and Rice
This recipe is a good source of iron and calcium, and is rich in vitamins A and C.
1 pound spinach, collard, or beet greens, steamed and cut into 1/2 inch strips
2 cups cooked rice, brown or white
2/3 cup grated cheddar cheese
2 eggs beaten
2 tablespoons fresh chopped parsley
1/8 teaspoon black pepper
1/4 cup soft, whole grain bread crumbs
Wash greens and steam until tender. Combine the cooked rice, cheese, and eggs. Add parsley and pepper. In an oiled 8″x8″ casserole dish, alternate layers of rice and greens, ending with rice. Top casserole with crumbs. Bake at 350 degrees F for 30 minutes. Serves 6.

Summer Vegetable Medley
This recipe has no cholesterol, is very low in sodium, is high in vitamins C and A, and is a good source of iron and calcium.
3 cups sliced cut vegetables (such as broccoli, cauliflower, greens, squash, beans, peas or carrots)1 tablespoon vegetable oil
1/2 green or red pepper sliced
1/4 teaspoon powdered ginger OR 1 teaspoon finely chopped ginger root.
1 clove garlic, minced, OR 1/8 teaspoon garlic powder
2 teaspoons water
Heat a 10-inch frying pan or wok over high heat. Add oil. When oil is hot, add ginger and garlic, and cook about 30 seconds. Add vegetables, and water. Stir fry until tender. Serves 3.

Squash Apple Casserole
This dish is high in vitamin A, a good source of vitamin C, cholesterol free, and almost sodium-free.
2 1/2 cups fresh winter squash, cut into 1/2 inch slices
1 1/2 cups cooking apples, pared and cut into 1/2 inch slices
2 teaspoons cinnamon
1 teaspoon nutmeg
Alternate layers of squash and apples in an 8″x 8″ pan, ending with apples on top layer. Sprinkle spices over top layer. Cover pan with aluminum foil and bake in 350 degree F oven for approximately 45-60 minutes until squash is tender. Remove foil and bake another 10-15 minutes to remove any excess liquid that might have accumulated. Cool slightly before serving. Serves 4.

Crunchy Carrot Salad
Low in sodium, this salad will more than meet your daily vitamin A requirement.
1 1/2 cups fresh, grated carrots
1 unpeeled red apple, chopped
1/4 cup raisins
1/8 cup toasted slivered almonds (optional)
1/2 cup low-fat plain yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons lemon juice
Salad greens
Combine carrots, apple, raisins, and almonds in a salad bowl. Blend together remaining ingredients in a separate bowl and add to carrot mixture. Serve on salad greens. Serves 3.

Crunchy Greens
2 packed cups chopped spinach, collard or beet greens.
1/4 cup finely diced onion
1 tablespoon water
1/4 cup crunchy peanut butter
1 small tomato, cut in wedges
pepper or soy sauce (optional)
Cook spinach and onion in 1 tablespoon water over medium heat, covered, for 3 to 5 minutes.Add peanut butter and tomato wedges and continue heating for 1 to 2 minutes longer. Add dash of pepper and/or 1 tablespoon soy sauce, if desired. Serves 2.

Potato, Pepper, and Onion Bake
1 pound potatoes (3 medium)
1 – 1 1/2 pounds bell peppers (3 to 4 medium, green, yellow, orange, and/or red)
1 large sweet onion
2 tablespoons vegetable oil
Black pepper to taste
Cut cleaned potatoes into 1 inch slices or chunks. (Peel thick-skinned potatoes). Cut peppers into 1 1/2 to 2 inch pieces. Peel onion and cut into chunks. Place potatoes, peppers, and onions in shallow ovenproof dish.Pour oil over vegetables and lightly toss to coat with oil. Sprinkle with pepper. Bake at 425 degrees for 30 minutes. Serves 4.

Steamed Carrots and Onions
1 cup coarsely grated or sliced carrots
1/4 small onion, chopped
1 teaspoon margarine
Dash of dillPepper to taste
Cook onions in margarine for 1 minute in medium saucepan over low heat. Add carrots. Season with pepper. Cover tightly and cook until tender, about 5 to 8 minutes. Add dill. Serves 2.

Red, White, and Green Salad
1/2 small head of cauliflower
1 small bunch broccoli
1 tomato
1/4 medium-size red onion
3-4 tablespoons low-fat Italian dressing.
Break off tops of cauliflower and broccoli. Chop stems; steam or microwave tops and stems until crisp-tender. Chop tomatoes and slice onion. Place cauliflower, broccoli, tomatoes, and onion in a salad bowl. Add Italian dressing. Toss gently and serve. Serves 3-4.

As-You-Like-It Pasta Salad
8 oz. pasta
1/2 small red onion, chopped
1/4 cup low-fat salad dressing
Choose 3 of the following vegetables:
1 medium tomato, chopped
1 small zucchini, sliced
1/4 cup celery, chopped
1/4 cup carrots, sliced
1 medium pepper, chopped
1/4 cup green beans
1/2 cup broccoli, chopped
Prepare pasta according to package directions. Add chopped onion and fresh vegetables. (If preferred, steam or stir-fry vegetables for 3-5 minutes before adding to pasta). Add salad dressing. Mix well. Serves 4.

Skillet Summer Greens
3/4 pound greens (swiss chard, spinach, collards, or beet greens)
2 teaspoons vegetable oil
3 medium cloves garlic minced, or 1/8 teaspoon garlic powder
salt and pepper, to taste
1 tablespoon vinegar
Coarsely chop the greens (include as much of the stems as possible). Heat the wok or a large heavy pan. Add oil and greens. Stir-fry for 3 to 5 minutes over medium heat. Add garlic, and stir-fry for 2 minutes more. Transfer to a bowl. Sprinkle with salt and pepper to taste, then toss with 1 tablespoon vinegar, until well mixed. Serve hot, cold, or at room temperature. Serves 2-3.

Creole Zucchini
1/2 cup onion (1/2 medium), chopped
1/2 clove garlic, minced or a dash of garlic powder1/2 cup green pepper, chopped
1 tablespoon vegetable or olive oil
1 pound zucchini, sliced
2 tomatoes, peeled and chopped
1/8 tsp. salt
1/8 tsp. pepper
1/8 cup chopped parsley (optional)
1/8 cup grated Parmesan cheese
In pan, cook onion, garlic, and green pepper in oil until soft. Add zucchini, tomatoes, salt, and pepper. Cover, and cook over medium heat until zucchini is tender, about 20 minutes. Serve topped with Parmesan cheese and chopped parsley if desired. Serves 4.

Vegetable Lasagna
1 medium zucchini, sliced
1 cup mushrooms, sliced
1 medium onion, chopped
1 clove garlic, cut in small pieces
2, 8-ounce cans tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon pepper
1 large tomato, chopped
l cup low-fat cottage cheese
1 cup mozzarella cheese, shredded, (try part-skim)
6 lasagna noodles, uncooked
Preheat oven to 400 degrees F. Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside. Mix cheeses and chopped tomato. Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of the uncooked noodles and half of cheese mixture. Repeat layers and end with a third layer of sauce. Cover tightly with foil; bake 45 minutes. Remove from oven and let stand 5 minutes before serving. Serves 4.

Vegetable Fried Rice
1/2 cup celery, sliced
1/4 cup onion, chopped
1/4 cup peas
1/4 cup carrots, chopped
1/4 cup corn, broccoli, peppers or mushrooms, chopped (optional)
2 cups boiled rice
1 tablespoon Worcestershire or soy sauce
1/4 teaspoon garlic powder, or 1 clove fresh garlic, minced
2 teaspoons vegetable oil
Dash of pepper
Heat oil. Add celery, onion, and garlic. Stir-fry for 2 minutes. Add peas and carrots, and any optional ingredients. Stir-fry again, turning pieces all the time until they are tender, about 4 minutes. Add rice, Worcestershire or soy sauce and pepper. Stir-fry about 2 minutes. Serves 4.

Pizza Potatoes
1/2 cup broccoli, chopped
1/4 onion, chopped
1/4 cup carrots, chopped fine
1 small tomato, sliced
2 baked potatoes
1/2 tablespoon margarine
1/2 tablespoon flour
1/2 cup skim milk
1/4 cup cheese, shredded
Cook broccoli, onions, and carrots in a small amount of water until tender and set aside. In a saucepan, melt margarine and stir in flour.Add milk slowly while stirring. Cook until sauce thickens, stirring occasionally. Add cheese and stir until melted. Add vegetables to cheese sauce and stir. Split open potatoes. Pour equal amounts of vegetable cheese mixture over each potato.Top with sliced tomatoes.Serves 2.

Baked Winter Squash
1 large acorn or butternut squash
2 tablespoons maple syrup
1 teaspoon cinnamon
Margarine or Nonstick cooking spray
Preheat oven to 400 degrees F. Lightly grease a baking sheet with the margarine or cooking spray.Slice the squash into rounds 1/4 inch thick. Remove seeds on each slice and arrange squash in a single layer on the baking sheet. Bake the slices for 8 minutes, turn, and drizzle lightly with maple syrup and cinnamon. Bake for 8 minutes longer; remove from the oven and let cool. Serves 4.

Banana Milk Shake

Preparation Time: 5 minutes
Number of Servings: 1
Ingredients:
1/4 cup non-fat dried milk
3/4 cup water
1 ripe banana
4 ice cubes
Directions:
Combine all ingredients in electric blender. Cover and mix on high speed until thick and smooth.

Paradise Freeze

Preparation Time: 10 minutes
Number of Servings: 4
Ingredients:
2 large, ripe bananas
2 cups strawberries
1 ripe mango, cubed
2 cups cranberry juice
12 ice cubes
Directions:
Combine all ingredients in blender or food processor container. Cover; blend until thick and smooth.

Preparation Time: 15 minutes
Number of Servings: 4
Ingredients:
2 cups melon, chopped (cantaloupe, honeydew or watermelon)
2 cups cold water
Directions:
Place all ingredients in a blender container. Blend until smooth. Serve.

Berry Blast Smoothie

Preparation Time: 5 minutes
Number of Servings: 8
Ingredients:
2 cups blueberries
2 cups raspberries
2 cups strawberries
2 cups blackberries
1 cup 100% cran-raspberry juice
1 cup low fat blueberry yogurt
2 cups ice
Directions:
Place all items into blender and blend until smooth. Serve immediately.