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April Recipes of the Month

Simple Persian Salad

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Ingredients

  • 2 medium cucumbers, unpeeled, seeded and diced
  • 4 medium tomatoes, seeded and diced
  • 1 medium red onion, diced
  • 2 tablespoons fat-free feta cheese, crumbled
  • 1/4 cup chopped fresh mint or parsley or 1 tablespoon plus 1 teaspoon dried mint or parsley, crumbled
  • Juice of 2 medium limes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon pepper

Directions

  1. In a small bowl, stir together the cucumber, tomatoes, onion, feta and mint. Refrigerate, covered, for 20 minutes.
  2. In a small bowl, whisk together the lime juice, oil and pepper.
  3. Pour over the cucumber mixture, tossing to coat.

Breakfast on the Run

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Ingredients

  • 4 tablespoons apple butter
  • 2 tablespoons Dijon-style mustard
  • 3 whole-wheat English muffins, split and lightly toasted
  • 6 1/2-ounce slices low-fat, cracked black pepper ham, chopped
  • 2 tablespoons minced green onion (scallion) tops
  • 3 ounces low-fat sharp cheddar cheese, shredded

Directions

  1. In a small bowl, combine apple butter and mustard. Spread 1 tablespoon mixture on each muffin half.
  2. In another small bowl, combine ham, onion and cheese. Spread each muffin half with this mixture.
  3. Place muffin halves on a baking sheet and broil in the oven until the topping is bubbly. (Both mixtures may be prepared in advance and stored separately for a quick breakfast.)