Mix all ingredients together in either a food processor or using a mortar and pestle. Sun-dried tomatoes give this dip a burst of flavor.
Mix all ingredients together in a medium size bowl. For best flavor, let salsa soak for 1 hour before serving.
Mix it all together and serve as a dip or side salad. It tends to season nicely as it sits to make ahead of time, if you can. This is a very healthy recipe and yummy to boot!!
Courtesy of Mary Shvodian.
In a large pot over medium-low heat, warm the oil and sauté 1½ cups of the onions until soft, 3 to 4 minutes. Add the turkey, breaking it into large pieces only (you don't want it to get too crushed). Brown briefly, then add the beans, tomatoes, bell peppers, broth, chile powder, garlic, cumin and oregano. Stir well and set the pot lid ajar. Simmer the chili over medium-low heat for about 30 minutes. Remove the lid and add the cornmeal while stirring. Leave the lid off and simmer another 15 minutes, until the chili thickens slightly. Serve with the remaining ½ cup onions sprinkled on top.
This is a great low-fat, reduced-sodium chili that will please lots of folks. Note that it uses chile powder, made from pure ground chiles, not chili powder. You can find ground chile in the spice section of most major groceries or in Latin American grocery stores.
Serves 8 to 10
Sauté onions in large frying pan with 1 Tbsp. olive oil over medium heat until limp and beginning to brown (about 12-15 minutes). While onions are cooking, slice tomatoes and place in single layer in bottom of sprayed, shallow 9” x 13” baking pan.
Slice zucchini and place in single layer over tomatoes. Slice yellow summer squash, place in single layer over zucchini, and sprinkle with thyme. Layer cooked onions over yellow summer squash. Drizzle with remaining olive oil; add pepper and salt, and top with cheese. Cover dish and bake at 350ºF for 1 hour or until cheese is melted and vegetables are tender.
Serves 6.
Per ¾ cup serving: 111 calories, 5 g protein, 10 g carbohydrate, 7 g fat (2 g saturated, 4 g monounsaturated, 1 g polyunsaturated), 6 mg cholesterol, 3 g fiber, 419 mg sodium.
Source: Dream Dinners, Inc., Hope Health Letter®, The Hope Heart Institute
Variation: Crumble some Mediterranean Garlic & Herb potato chips on the top and then top with the parmesan cheese!
Preheat oven to 350° F. Place fish fillets in a 9 x 13- inch pan. Mix egg with spinach, onion, garlic, mushrooms and oregano. Cover fish with spinach mixture and slices of tomato. Top with cheese and dot with butter. Bake for 10-15 minutes until fish is tender.
Serves 4.
Per serving (1 serving = 3 oz. fish and ½ cup spinach mixture): 215 calories, 34g protein, 7g carbohydrate, 3g dietary fiber, 6g total fat, 2g saturated fat, 291mg sodium.
Source: The Hope Heart Institute and