Guests will go nuts for creamy chopped chickpea pecan salad
CREAMY CHOPPED CHICKPEA PECAN SALAD
Servings: 8 Preparation time: 15 minutes INGREDIENTS
2/3 cup pecan pieces
2 (15-ounce) cans rinsed reduced-sodium chickpeas
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup finely chopped apples
1/4 cup currants or raisins
4 green onions, tops only, thinly sliced Endive lettuce
For the dressing:
6 tablespoons low-fat mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard
1/2 teaspoon coarse salt Generous pinch pepper
1/4 cup water
Fresh or dried dill or parsley, chopped (optional)
1/4 teaspoon garlic powder
In a large mixing bowl, combine pecans, chickpeas, celery, carrots, apples, currants or raisins and onions; set aside. Combine all
dressing ingredients and whisk together. Pour dressing over chickpea mixture; toss to mix.
Scoop salad into endive lettuce leaves; serve immediately.
Per serving: 194 calories, 6 grams protein, 9 grams fat (39 percent calories from fat), 0.6 gram saturated fat, 24 grams carbohydrate, no cholesterol, 533 milligrams sodium, 6 grams fiber. Carb count: 1.5.
CHICKEN STIR-FRY
Cook and stir 4 cups fresh vegetables for stirfry (such as bell peppers, mushrooms, broccoli and carrots) or 1 (1-pound) package frozen stir-fry vegetables in 1 tablespoon canola oil on medium-high 3 or 4 minutes or until softened. Add 1 (8- to 10-ounce) package refrigerated, cooked, sliced chicken breast and 1/2 cup stir-fry sauce; cook 1 to 2 minutes or until hot. Spoon over quick-cooking rice.
HURRY-UP LASAGNA
Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray and spread 1 1/4 cups (from a 26-ounce jar) red pasta sauce into dish. Arrange 12 frozen large cheese ravioli (from a 30-ounce bag) over sauce and scatter 1 (10-ounce) package frozen chopped spinach (thawed and squeezed dry) over ravioli. Top with 1 cup (of 2 cups total) part-skim shredded mozzarella cheese. Cover with another layer of ravioli, the remaining sauce and mozzarella. Cover tightly with foil and bake 25 minutes; uncover and bake 5 to 10 more minutes or until bubbly.