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    Recipes Inspired by Supermarket Dishes

    Here are some recipes inspired by some of the interesting prepared dishes I found in supermarkets near me:

    Grilled Corn With Cilantro Butter

    WebMD Weight Loss Clinic members: Journal as 1 cup vegetables with 1 tsp. fat

    6 large ears of corn, husks removed
    2 tablespoons whipped butter
    1 tablespoon finely chopped fresh cilantro

    • Preheat barbecue to medium-high heat. Coat ears lightly with canola cooking spray.
    • Grill corn until tender and charred in spots (about 10 minutes).
    • Add the cilantro and whipped butter to a small cup and stir with fork to blend well.
    • When corn is ready, remove the ears from grill and spread a teaspoon of cilantro butter all over the outside of each ear.

    Yield: 6 servings

    Per serving: 156 calories, 4 g protein, 30 g carbohydrate, 4 g fat, 1.8 g saturated fat, 1.2 g monounsaturated fat, 1 g polyunsaturated fat, 7 mg cholesterol, 3.5 g fiber, 47 mg sodium. Calories from fat: 21%.

    Olive Salad

    WebMD Weight Loss Clinic members: Journal 2 tablespoons as 1 serving olives

    This dish was inspired by an olive salad I sampled at a nearby supermarket's olive bar. It's wonderful on crackers or as a spread on sandwiches. It can also be used in most recipes calling for tapenade.

    1/2 cup black olives, pitted
    1/2 cup green olives, pitted
    1 teaspoon minced garlic
    1 tablespoon capers, drained and rinsed well
    2 tablespoons coarsely chopped red bell pepper
    1 teaspoon lemon zest, finely chopped
    1/8 teaspoon freshly ground pepper (add more to taste if desired)
    1 teaspoon Dijon mustard
    2 tablespoons extra virgin olive oil

    • Add olives, garlic, capers, red pepper, and lemon zest to the bowl of a small food processor and press "chop" briefly. If you don't have a mini food processor, put the ingredients on a cutting board and chop well with a knife or chopper tool. Add the chopped mixture to a small bowl.
    • Add pepper, mustard, and olive oil to the olive mixture and stir well to blend.

    Yield: 1 cup olive salad (8 servings of 2 tablespoons each)

    Per serving: 47 calories, 0.2 g protein, 1 g carbohydrate, 4.7 g fat, .6 g saturated fat, 3.7 g monounsaturated fat, 0.4 g polyunsaturated fat, 0 mg cholesterol, 0.3 g fiber, 276 mg sodium. Calories from fat: 90%.

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