Monthly Archives: July 2011

Rustic Summer Squash Tart

This rustic tart from Woman’s Day gets its summery name from fresh squash and tomatoes but could easily be replaced with other seasonal veggies throughout the year for an equally good dinner.  Although cranking up the oven to 400 degrees on a 90+ degree day doesn’t seem very summery to me, it was well worth it.  This little tart is…well…simply yummy.  My friend Jodi came over tonight and we ended up eating the whole thing between the two of us!  How good is it?  As Jodi put it, “I want to rub my face in it.”

Additions:  None

Omissions:  None

Substitutions: 

  • Reduced-fat feta cheese for the blue cheese
  • Vine-ripened tomato for plum tomato (but I suggest sticking with plum tomatoes)

Overall Rating:  Love It!

Source:  Woman’s Day Magazine

Broccoli Slaw

I’m not a big fan of cabbage or coleslaw (although I do love a turkey reuben made with creamy coleslaw instead of sauerkraut!) so when I came across this recipe in Cooking Light last summer, I figured it would be a great side for sandwiches.  Plus, it’s made with non-fat Greek yogurt instead of mayonnaise which lightens it up.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: So-So

Source:  Cooking Light Magazine

Try it with: Barbecue Pulled Chicken Sliders

Barbecue Pulled Chicken Sliders

A quick and easy recipe from Cooking Light – especially if you already have cooked chicken on hand.  I cooked skinless, boneless chicken breasts on my Cuisinart Griddler and shredded them with a fork.  I didn’t have onion powder or any onions so I used a small shallot instead and replaced the mini buns with 100% whole wheat hamburger buns (which yields 1 sandwich per serving instead of 2 minis).  The bread and butter pickles add a nice flavor bite to the sandwich.

Additions: None

Omissions: None

Substitutions:

  • Shallot for onion powder
  • Boneless, skinless chicken breasts for rotisserie chicken breasts
  • Whole wheat hamburger buns for mini buns

Overall Rating: Love It

Source:  Cooking Light Magazine

Try it with: Broccoli Slaw

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