Avocado & Artichoke Pasta Salad

Ingredients

• 2 cups uncooked gemelli or spiral pasta
• 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
• 2 plum tomatoes, seeded and chopped
• 1 medium ripe avocado, peeled and cubed
• 1/4 cup grated Romano cheese
• DRESSING:
• 1/4 cup canola oil
• 2 tablespoons lime juice
• 1 tablespoon minced fresh cilantro
• 1-1/2 teaspoons grated lime zest
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Directions

• Cook pasta according to package directions. Drain; rinse with cold water.
• In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

Nutrition Facts

3/4 cup: 188 calories, 10g fat (1g saturated fat), 3mg cholesterol, 248mg sodium, 21g carbohydrate (1g sugars, 2g fiber), 6g protein.

Originally published as Avocado & Artichoke Pasta Salad in Taste of Home June/July 2014

Faux Potato Salad (Cauliflower)

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, chopped
• 2 hard-boiled large eggs, chopped
• 4 green onions, chopped
• 1 celery rib, chopped
• 1/4 cup pitted green olives, halved lengthwise
• 1/4 cup thinly sliced radishes
• 1/4 cup chopped dill pickle
• 1/4 cup fat-free mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle.
• In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 61 calories, 2g fat (0 saturated fat), 54mg cholesterol, 375mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Originally published as Cauliflower "Potato" Salad in Taste of Home June/July 2013

Spicy Barbecued Chicken

Ingredients

• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1/2 cup chili sauce
• 3 tablespoons brown sugar
• 2 teaspoons salt-free seasoning blend, divided
• 3/4 teaspoon cayenne pepper, divided
• 2 teaspoons ground mustard
• 2 teaspoons chili powder
• 8 boneless skinless chicken breast halves (4 ounces each)

Directions

• In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat.
• In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil.
• Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

Nutrition Facts

1 chicken breast half : 179 calories, 5g fat (1g saturated fat), 63mg cholesterol, 293mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Originally published as Cajun-Style Grilled Chicken in Taste of Home June/July 2006

Loaded Potato Salad

Ingredients

• 2 pounds red potatoes, quartered
• 1/2 pound bacon strips, chopped
• 1/2 cup mayonnaise
• 1/4 cup creamy Caesar salad dressing
• 1/4 cup ranch salad dressing
• 3 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 3 green onions, chopped
• 1/4 cup shredded cheddar cheese
• Coarsely ground pepper, optional

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
• Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
• Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
• Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.

Nutrition Facts

3/4 cup: 365 calories, 28g fat (7g saturated fat), 24mg cholesterol, 497mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 7g protein.

Originally published as Loaded Potato Salad in Simple & Delicious April/May 2013

Colorful Quinoa Salad

Ingredients

• 2 cups water
• 1 cup quinoa, rinsed
• 2 cups fresh baby spinach, thinly sliced
• 1 cup grape tomatoes, halved
• 1 medium cucumber, seeded and chopped
• 1 medium sweet orange pepper, chopped
• 1 medium sweet yellow pepper, chopped
• 2 green onions, chopped
• DRESSING:
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 4 teaspoons honey
• 1 tablespoon grated lime zest
• 2 teaspoons minced fresh gingerroot
• 1/4 teaspoon salt

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
• Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Pretzel Jell-0 Salad

Ingredients

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 2 tablespoons sugar
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• TOPPING:
• 2 packages (3 ounces each) strawberry gelatin
• 2 cups boiling water
• 1/2 cup cold water
• Fresh strawberries and additional whipped topping, optional

Directions

• Preheat oven to 350°. Mix crushed pretzels, melted butter and sugar; press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely.
• For filling, beat cream cheese and sugar until smooth. Stir in whipped topping; spread over crust. Refrigerate, covered, until cold.
• In a small bowl, dissolve gelatin in boiling water. Stir in cold water; refrigerate until partially set. Pour carefully over filling. Refrigerate, covered, until firm, 4-6 hours.
• Cut into squares. If desired, serve with strawberries and additional whipped topping.

Nutrition Facts

1 piece: 401 calories, 22g fat (14g saturated fat), 50mg cholesterol, 401mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 4g protein.

Melon-Berry Salad

Ingredients

• 1 cup fat-free vanilla Greek yogurt
• 1/2 cup coconut milk
• 1/2 cup orange juice
• 4 cups cubed cantaloupe (1/2-inch)
• 4 cups cubed watermelon (1/2-inch)
• 2 medium navel oranges, sectioned
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1/2 cup sweetened shredded coconut, toasted

Directions

• For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving.
• To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut.

Editor's Note

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutrition Facts

3/4 cup: 105 calories, 3g fat (3g saturated fat), 0 cholesterol, 30mg sodium, 19g carbohydrate (16g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.

Jalepeño Popper Mexican Street Corn

Ingredients

• 4 ears fresh sweet corn
• 2 jalapeno peppers
• 3 tablespoons canola oil, divided
• 3/4 teaspoon salt, divided
• 1/4 cup panko (Japanese) bread crumbs
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried Mexican oregano
• 4 ounces cream cheese, softened
• 1/4 cup media crema table cream or sour cream thinned with 1 teaspoon 2% milk
• 2 tablespoons lime juice
• Ground chipotle pepper or chili powder
• Chopped fresh cilantro, optional

Directions

• Husk corn. Rub corn and jalapenos with 2 tablespoons canola oil. Grill, covered, on a greased grill rack over medium-high direct heat until lightly charred on all sides, 10-12 minutes. Remove from heat. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside.
• Sprinkle corn with 1/2 teaspoon salt. In a small skillet, heat remaining oil over medium heat. Add panko; cook and stir until starting to brown. Add paprika and oregano; cook until crumbs are toasted and fragrant.
• Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos, chipotle pepper and, if desired, cilantro.

Editor’s Note: This recipe was tested with Nestle crema; look for it in the international foods section.

Nutrition Facts

1 ear of corn: 339 calories, 26g fat (9g saturated fat), 39mg cholesterol, 568mg sodium, 25g carbohydrate (8g sugars, 3g fiber), 6g protein.