Seasoned Summer Squash with Cheese
1 pound yellow summer squash or zucchini
1 teaspoon olive oil
1/4 cup bottled picante sauce
1 tablespoon Mexican seasoning blend
2 tablespoons crumbled goat cheese or shredded Monterey Jack cheese
Wash squash. Trim ends from squash; cut squash in half lengthwise. In a medium bowl combine squash and oil; toss gently to coat.
Place squash, cut sides down, on the greased rack of an uncovered grill directly over medium heat. Grill for 6-8 minutes or until squash is crisp-tender, turning once and brushing occasionally with picante sauce. Transfer squash to a serving bowl. Sprinkle with Mexican Seasoning blend and cheese. Serve warm.
Per serving (1/4 of recipe): 54 calories; 2 grams protein, 5 grams carbohydrate and 4 grams fat (1 saturated).
Fresh Tomato and Cucumber Salad
2 1/2 cups cucumbers -- peeled, quartered and cut in 1/2" cubes
1 1/2 cups tomatoes -- quartered and cut in 1/2" cubes
1/4 cup fresh chives -- minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup Italian dressing, low fat
Mix together all ingredients and chill at least one hour before serving. There are so many things you can add to this deliciously fresh salad. Any fresh vegetable that you like either raw or blanched like asparagus or broccoli, red onions, chopped baby green beans (also known as Haricot Verts), sprouts of any kind and the list goes on and on. For the dressing, try your favorite. In my house, this is the classic "Spring Salad" that lets everyone know it is time for great, tender vegetables on the table.