Delectably Nutritious

For those recipes that can be found online, I will provide a link instead of writing out each recipe. Egyptian Edamame Stew Contributed by Tawni Ianuzi Spicy Cajun Dip Contributed by Terijo Jones Broccoli Salad Contributed by Kathy Siglin 6 cups small broccoli florets, chopped 1/2 cup celery, chopped 1/2 cup raisins 10 slices bacon, cooked and crumbled ( tastes great without bacon too) 3 green onions, sliced 4 oz sliced almonds 2/3 cup olive oil reduced fat mayonnaise 1/4 cup honey 1 tablespoon fresh lemon juice Directions: Combine broccoli, celery, raisins, bacon, onions, and almonds in a large bowl. In a small bowl combine mayo, honey, and lemon juice. Pour over broccoli mixture and toss gently to coat. Chill until needed. Minestrone Soup From: The Taste of Home Cookbook This recipe may look long, but it is well worth the effort! 2 cups coarsely chopped onions 1 cup sliced celery 1/4 cup minced parsley 2 garlic cloves, minced 1/4 cup vegetable oil (I...

Beets In Citrus Sauce   Contributed by Kathy Siglin 1 1/2- 2 lbs. very young beets/ or canned beets 1 1/2 cups liquid from beets 1 lemon 1 Tbs. orange peel grated or, orange zest 2 1/2 Tbs. Sugar 1/2 tsp. salt 1/2 tsp. ground cloves 2 Tbs. frozen orange juice concentrate 1 1/2 Tbs. cornstarch 1 Tbs. butter Directions: Cook beets and reserve liquid Pour liquid into a pot. Add grated peel and juices, sugar, salt and cloves.  Dissolve cornstarch in enough water to make a smooth paste and add to liquid. Beat mixture with a whisk and cook until clear. Add sliced beets and butter then heat.  Serve hot. 6-8 Servings Lentil Salad with Feta Cheese From: 1,001 More Low-Fat Recipes Edited by Sue Spitler Contributed by Jessica Grosek 1 1/2 cups dried brown lentils 3 cups reduced-sodium vegetable (or chicken) broth 2 medium tomatoes, coarsely chopped 1/2 cup thinly sliced celery 1/2 cup sliced yellow bell pepper 1/...