2 2/3 c Plain yogurt

1 Cucumber peeled and grated

2 tb Finely chopped fresh mint

1/2 ts Roasted cumin seeds

1/4 ts Cayenne pepper

1 ts Salt

1/4 ts Black pepper

Put the yogurt in a bowl.
Beat lightly with a fork or whisk
until smooth and creamy.
Add all the other ingredients and mix.
Cover and refrigerate until ready to eat.

2 tb Lemon juice

2 Apples; sml Red Delicious

1 c Celery; diced

1/4 c Raisins; dark

2 1/2 tb Mayonnaise; reduced cal.

4 Romaine lettuce leaves

1 1/2 tb Sunflower seeds

In small mixing bowl sprinkle lemon juice over apples which have
been cored and diced.
Toss lightly to combine and add celery,
raisins, and mayo.
Mix until thoroughly coated.
Cover with plaxtic
wrap and refrigerate for at least 30 minutes.
To serve, line 4
salad plates with lettuce leaf; top each with an equal amount of
apple mixture and sprinkle each with 1 t.
sunflower seeds.

6 lg Oranges (navel)

1 ts Honey

1/2 ts Cinnamon

1 lb Mixed fresh greens (half

Spinach and half romaine Works best) 1/2 c Thin sliced purple
onion

1 c Thin sliced radishes

1 c Toasted walnut halves chop

Into smaller pieces if you Wish 3 tb Quality olive oil

Salt and pepper to taste At least 1 1/2 hours before serving,
peel and section the oranges.
With a serrated knife or citrus
knife, remove the membrane lining from each orange segment.
Place
oranges in a bowl and squeeze all excess juice from the remaining
lining over the oranges.
Discard any membrane and pick out seeds,
if necessary.
Drizzle honey and sprinkle cinnamon over oranges,
cover and let stand at room temperature for at least 1 hour.
Clean
greens and pat dry.
Break into bite size pieces and toss well with
onions, radishes and nuts in a large bowl.
Drizzle olive oil over
salad and toss to distribute.
Season to taste with salt and freshly
ground pepper.
Just before serving, add the oranges and all their
liquid.
Mix well.

1/2 c Chopped onion

1/4 c Vegetable broth or water

3/4 t Dried thyme, crumbled

1/4 t Crushed red pepper flakes,

-or to taste 4 c Coarsely chopped zucchini or

-summer squash (~1 1/4 lbs) 3 c Cooked barley

1 1/2 c Chopped tomatoes

1/4 c Chopped fresh cilantro

2 tb Fresh lime juice

1/4 t Salt

In a large skillet or wok, combine the onion, 2 tablespoons of
the broth or water, thyme and pepper flakes, and cook over
medium-high heat for 10 minutes, or until onion is tender and just
begins to brown, stirring occasionally.
Add the remaining broth or
water, the squash and barley; cover and cook for about 5 minutes,
or until squash is tender-crisp.
Add remaining ingredients, and
stir thoroughly to combine.
Serve, or re-cover and refrigerate.
Bring almost to room temperature before serving.
NOTE: Patty pan,
also known as white bush or scallop squash, also can be used.
Nutritional information per serving: 128 calories, 0 grams fat, 100
milligrams sodium, 0 milligrams cholesterol; Pyramid equivalent: 1
gread, 2 vegetables.

6 Medium red potatoes, cubed

1 Small head Romain lettuce

3/4 c Creamy Caesar Dressing

1/2 c Kraft Parmesan Grated Cheese

4 Strips bacon, cooked and

Crumbled 1/2 c Garlic croutons

Cook potatoes until tender, about 10 minutes.
Drain and set
aside.
Keep warm.
Line a large salad bowl or platter with torn
lettuce leaves.
Pour dressing and half of the cheese over potatoes,
tossing to coat.
Spoon potatoes over lettuce.
Top with remaining
cheese, bacon and croutons.

Bake about 25 minutes, until the cheese is melted and the salad is
hot.

Nutritional Information Per Serving (3/4 cup):
Calories: 212, Fat: 11g, Cholesterol: 43mg, Sodium: 439mg,
Carbohydrate: 13g, Dietary Fiber: 2g, Sugars: 2g, Protein: 15g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat