Mango Salsa

Mango Salsa

Ingredients:

  • Mango Salsa1 large ripe mango, peeled, seeded, and diced
  • 2 tablespoons fresh lime juice
  • 1 small red bell pepper, cut into small dice
  • 2 scallions, chopped
  • 2 tablespoons chopped cilantro
  • Cayenne pepper
Directions:

Combine mango, lime juice, bell pepper, scallions, and cilantro in a bowl. Season to taste with cayenne pepper. Let stand to blend flavors.

Brown Rice

Brown Rice

Ingredients:

  • Brown Rice3 1⁄2 cups low-fat chicken or vegetable broth or water
  • 1⁄2 teaspoon salt (optional)
  • 2 cups uncooked brown rice
Directions:

Place broth or water in a medium saucepan; add salt, if desired. Heat to boiling. Stir in rice and cover. Reduce heat to low and simmer for 40 minutes or until all the liquid has been absorbed. Fluff with a fork and serve. Makes 6 cups (twelve 1⁄2-cup servings).

Note: To freeze single servings of brown rice, pack 1⁄2 cup cooled cooked rice into small resealable freezer bags. Freeze up to 3 months. To serve, reheat for 2 to 3 minutes in the microwave oven.

Roasted Green Beans with Almonds

Roasted Green Beans with Almonds

Ingredients:

  • Roasted Green Beans with Almonds1 pound green beans, ends trimmed
  • 1 large shallot, thinly sliced
  • 1 tablespoon olive oil
  • 1⁄4 cup slivered almonds
Directions:

Preheat oven to 425°F. Toss green beans and shallot with olive oil. Arrange beans and shallot on a baking sheet. Roast in preheated oven for 10 to 15 minutes. During the last 5 minutes of roasting, add the slivered almonds; toss to mix. Continue roasting until beans are tender and almonds are golden. Serves 4.

Roasted Mushrooms with Garlic

Roasted Mushrooms with Garlic

Ingredients:

  • Roasted Mushrooms with Garlic1 pound cremini mushrooms, thickly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped parsley
  • 1 large clove garlic, minced
  • Pinch red pepper flakes (optional)
Directions:

Preheat oven to 425°F. Toss mushroom slices with olive oil and arrange on a baking sheet. Roast in preheated oven for 15 to 20 minutes, stirring once halfway through roasting. Transfer mushrooms to a bowl and toss with the parsley and garlic. Sprinkle with red pepper flakes, if desired. Serves 4.

Roasted Asparagus with Lemon

Roasted Asparagus with Lemon

Ingredients

  • Roasted Asparagus with Lemon1 pound asparagus spears
  • 1 tablespoon olive oil
  • Freshly ground pepper
  • 1 lemon, cut into 4 wedges
  • 1 tablespoon freshly grated Parmesan cheese (optional)
Directions:

Preheat oven to 425°F. Toss asparagus with olive oil and pepper to taste. Place in a single layer on a baking sheet. Roast in preheated oven for 15 to 20 minutes, shaking pan halfway through to turn asparagus over. Squeeze lemon wedges over asparagus. Sprinkle with Parmesan cheese, if desired. Serves 4.

Acorn Squash with Rosemary

Acorn Squash with Rosemary

Ingredients:

  • Acorn Squash with Rosemary2 acorn squash, cut into 4 wedges each
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 4 sprigs fresh rosemary
  • Freshly ground pepper
Directions:

Preheat oven to 425°F. Toss squash wedges with vinegar, oil, and rosemary. Sprinkle with pepper to taste. Place on a baking sheet. Roast in preheated oven for 30 to 40 minutes, turning pieces over halfway through roasting. Serves 4.