Posts by Laura

Fresh Flavorful Mango Salsa

October 23, 2014 by Laura Leave a Comment

INGREDIENTS

1 1/2 cups chopped, peeled mango (1 large) or peach (2 medium)
1 medium red sweet pepper, seeded and finely chopped
2 tablespoons thinly sliced green onion (1)
1 fresh jalapeño chile pepper, seeded and finely chopped
1 tablespoon olive oil
1/2 teaspoon finely shredded lime peel
1 tablespoon fresh lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Tortilla chips

INSTRUCTIONS

In a medium bowl combine mango, sweet pepper, green onion, and jalapeno pepper. In a small bowl whisk together the oil, lime peel, lime juice, vinegar, salt and black pepper. Drizzle lime mixture over mango mixture, stir gently to coat. Serve salsa with chips. Makes 8 (1/4-cup) servings.

NUTRITIONAL FACTS

Per serving (dip only): 41 call, 2 g total fat (0g sat. fat), 0 mg chol., 74 mg sodium, 7 g carbo., 1 g fiber, 0 g pro.

Mexican Avocado Feta Salsa Dip

October 22, 2014 by Laura Leave a Comment

avocado feta dip mexican

INGREDIENTS

2 roma tomatoes, chopped
1 avocado, halved, seeded, peeled, and chopped
1/4 cup finely chopped red onion
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh oregano
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 clove garlic, minced
1 cup coarsely crumbled feta cheese (4 ounces)
Tortilla chips
Toasted Pita Bread Wedges (optional)

INSTRUCTIONS
In a medium bowl stir together tomato, avocado, onion, parsley, oregano, oil, vinegar, and garlic. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve with tortilla chips or Toasted Pita Bread Wedges. Makes 12 e/4-cup) servings.

NUTRITIONAL FACTS
– (diponly)
63cal.,5g total fat (2g sat. fat),8 mg chol., 106 mg sodium, 3 g carbo., 1g fiber, 2 g pro.

avocado salsa mix dip

Butterscotch Crunch Bars

October 20, 2014 by Laura Leave a Comment

INGREDIENTS

1 cup all-purpose flour
1/4 cup quick-cooking rolled oats
1/4 cup packed brown sugar
1/2 cup butter
1/2 cup chopped pecans or walnuts
1/2 cup butterscotch-flavor or caramel ice cream topping
1/2 gallon butter brickle, chocolate, or vanilla ice cream

INSTRUCTIONS
Step 1 – Preheat oven to 400°F. In a medium bowl stir together flour, oats, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Pat mixture lightly into an ungreased 13x9x2-inch baking pan. Bake in the preheated oven for 10 to 15 minutes or until light brown. Remove from oven. While still warm, stir nut mixture to crumble it (below). Cool.

Step 2 – Spread half of the crumbled nut mixture in a 9x9x2-inch pan; drizzle about half of the ice cream topping over crumbs in pan. Place ice cream in a chilled large bowl; stir to soften. Spoon softened ice cream carefully over crumbs in pan (below). Drizzle with remaining topping; sprinkle with the remaining crumbs (below). Cover and freeze for at least 6 hours or until firm. Let stand at room temperature for 5 to 10 minutes before serving. Use a sharp knife to cut into squares. Makes 12 squares.

NUTRITIONAL FACTS
– per square
450 cal., 28 g total fat (15 g sat. fat) , ll2 mg chol., l56 mg sodium, 46 g carbo., ! g fiber, 5 g pro.

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