Per Serving: 214 calories, 8g carbohydrates, 2g protein, 20g fat, 3g fiber, 4mg cholesterol, 384mg sodium
Selection and Storage: Markets feature 2 varieties – the Hass and the Fuerte. The Hass has a dark, pebbly skin, the Fuerte has a smooth, thin, green skin. A ripe avocado will yield to gentle pressure. To speed the ripening process, place avocados in a paper bag with an apple. Poke a few holes in bag and store at room temperature.
Preparation: Ripe avocados will peel easily. Slice in half lengthwise and remove skin. To remove the large pit, stick a fork in the pit and twist. Avocados discolor quickly, so rub lemon juice on the surface or cut at the last moment.
- Bottled ranch-style salad dressing
Nutrition Information per serving: 420 calories, 4g fat, 0.5g saturated fat, 40 mg cholesterol, 71g carbohydrates, 13g fiber, 27g protein, 300 mg sodium
- white wine
- collard greens or kale
- clams
- mussels
- melted butter
- lemon wedges
- fresh basil leaves
- pine nuts
- grated Parmesan cheese
- extra virgin olive oil
- heavy cream
- egg yolks
- vanilla extract
- heavy cream
- coarsely crushed five pepper blend
- egg yolks
- vanilla extract
Per Serving: 420 calories, 28 grams fat, 180 mg cholesterol, 940 mg sodium, 15g carbohydrate, 6g fiber, 28g protein
- crumbled Athenos Blue Cheese
- Kraft Special Collection Roasted Garlic Vinaigrette Dressing
Makes 8 cups
- balsamic or red wine vinegar
- shredded mozzarella cheese
- small red onion
- chopped fresh basil leaves
- large red-ripe tomatoes
- olive oil
- fresh garlic cloves
- red bell peppers - about 1 1/2 lbs
- salt
- freshly ground black pepper
- chipotle pepper
- sliced mushrooms
- thinly sliced green bell pepper
- sliced green onions
- halved cherry tomatoes
- crumbled feta cheese
- finely chopped red onions
- chopped flat-leaf parsley
- chopped oregano
- Salt and pepper to taste
- garlic
- lemon juice
- olive oil
- ground nutmeg
- packed light-brown sugar
- Topping:
- ground nutmeg
- cornstarch
- old-fashioned rolled oats
- Vanilla ice cream or whipped topping