Healthy Picnic Food: Recipes continued...
In a large bowl, combine fresh cooked corn or thawed corn, zucchini, tomatoes, green onions, bell peppers, salad dressing, and, if desired, cayenne pepper. Cover and chill for 4 to 24 hours, stirring occasionally. If desired, garnish with fresh thyme.
Yield: 8 side-dish servings
WebMD Weight Loss Clinic members: Journal one serving as 1 cup vegetables without fat + 1 ounce low-fat cheese
The variety of textures, colors, and flavors in this recipe makes it the perfect prelude to virtually any entrée. These no-cook kabobs can also be served as satisfying snacks.
Prep: 30 minutes; marinate: 1 to 24 hours.
11⁄2 to 2 cups assorted fresh vegetables (such as baby carrots, halved radishes, bell pepper squares, whole miniature bell peppers, or halved pattypan squash)
2 ounces part-skim mozzarella cheese, provolone cheese, or smoked Gouda cheese, cut into 1⁄2-inch pieces
2 ounces cooked smoked turkey sausage, cut into 3⁄4-inch-thick slices and quartered
2 tablespoons refrigerated basil pesto
1 tablespoon white wine vinegar
12 whole fresh basil leaves
Place vegetables, cheese, and sausage in a self-sealing plastic bag set in a deep bowl.
For marinade, in a small bowl stir together pesto and vinegar; pour over vegetable mixture. Seal bag; turn to coat vegetable mixture. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally.
On 12 4-inch-long wooden skewers, alternately thread vegetables, cheese, sausage, and basil leaves.
Yield: 12 skewers (6 servings)
Per serving: 84 calories, 6 g total fat (2 g sat. fat), 13 mg cholesterol, 188 mg sodium, 3 g carbohydrates, 1 g fiber, 5 g protein.
White Bean and Artichoke Dip
WebMD Weight Loss Clinic members: Journal one serving as 1 serving bread
Artichokes are naturally fat free and are a good source of fiber, vitamin C, and folate. Enjoy their delicate flavor and nutritional benefits in this smooth, creamy dip.
Prep: 30 minutes; bake: 10 minutes per batch (pita chips); chill: 2 to 24 hours.
2 tablespoons extra-virgin olive oil
12 cloves garlic, thinly sliced
1 cup chopped onion
1 tablespoon chopped fresh thyme
1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
1 14-ounce can artichoke hearts, rinsed and drained
1 tablespoon lemon juice