1 (14.5 ounce) can of petite-diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced(canned jalapenos work too)
1 small onion, diced
½ yellow pepper, stemmed, seeded and cut into small pieces
¼ cup chopped fresh cilantro
6 tbsp. red wine vinegar
6 tbsp. olive oil
½ tsp. salt
½ tsp. ground black pepper
½ tsp. garlic powder
1 tsp. dried oregano
1 ½ tsp. ground cumin
Mix all ingredients in medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper.
Transfer to serving bowl. Serve with corn tortilla chips.
*I learned how to create this really popular appetizer at the Loretta Paganini School of Cooking. It is a healthy and tasty dish!*
Sauté onion, zucchini, carrots and celery in olive oil for about 10 minutes. Add chicken stock, diced tomatoes and the can of tomato sauce. Bring to a boil. Add cut up potato and simmer for another 10 minutes until potatoes are soft. Add salt, pepper and oregano to taste. Serve with salad and loaf of crusty bread.
(Note: You can use any veggies you like in this recipe. Green beans, garbanzo beans, corn and small pasta like ditalini are also great).
http://www.feelinalive.com/wp-content/uploads/2010/02/Screen-shot-2010-02-06-at-10.24.59-AM.png334446Frannie Danzingerhttp://www.feelinalive.com/wp-content/uploads/FeelinAlive-Logo-Draft-1.pngFrannie Danzinger2010-02-06 09:35:172017-06-25 13:12:57Brie with Sun Dried Tomatoes
6 med/lg apples (can use sam or mixed varieties) (or 2 ½ lbs. pecans)
2 tbsp sugar
(can serve with vanilla ice cream – optional)
Preheat oven to 350 degrees. Combine oats, brown sugar, flour, cinnamon and dash of salt. Cut in butter/margarine until mixture resembles coarse crumbs (set aside). Peel, core & slice or dice fruit to make 6 cups. Spray butter flavored Pam in bottom of baking dish 10” x 6” x 2”. Place fruit in baking dish & sprinkle with granulated sugar. Sprinkle crumb mixture all over. Bake 350 degrees for 40 – 45 minutes. Serve warm.