1 beef tri-tip roast (1-1/2 to 2 pounds)

2 medium red bell peppers, cut into 1-1/2 inch pieces

1 teaspoon sweet paprika       

1 cup uncooked quick-cooking barley

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup lime juice

1 teaspoon olive oil

1/2 teaspoon sweet paprika

2 medium mangoes, cut into 1/2 inch pieces

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

4 large Boston lettuce leaves (optional)

Instructions

Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside. Press 1 teaspoon paprika evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, cook barley according to package directions. Set aside to cool slightly.  Cut beef into 1/2 inch pieces; season with salt and black pepper. Whisk lime juice, oil and 1/2 teaspoon paprika in small bowl until blended. Toss with beef, barley, roasted peppers, mangoes, green onions and cilantro in large bowl. Serve in Boston lettuce leaves, if desired. 

• 6 stalks asparagus
• 2 cups eggplant cut into 1-inch cubes
• 1 cup red bell pepper cut into 1-inch pieces
• 2 artichoke hearts packed in water, drained, halved lengthwise
• One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
• Dash each salt and black pepper
• 2 tbsp. frozen sweet corn kernels, thawed
• 2 tbsp. bagged sun-dried tomatoes (not packed in oil), chopped
• 3 cups chopped romaine lettuce
• 1 oz. (about 2 tbsp.) diced avocado
• 2 tbsp. low-fat or fat-free balsamic vinaigrette
• 1 tsp. Dijon mustard

Directions

• Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
• Lay asparagus, eggplant, bell pepper, and artichoke hearts on the baking sheet. Bake until softened, about 20 minutes.
• Meanwhile, bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with salt and black pepper and place in the pan. Cook for about 3 minutes per side, until cooked through.
• Roughly chop asparagus and artichoke hearts. Transfer all cooked veggies to a medium bowl. Add corn and sun-dried tomatoes, and toss to mix.
• Place lettuce in a large bowl (or on a large plate) and top with veggie mixture and avocado. Slice chicken and lay it on top.
• In a small bowl, thoroughly whisk vinaigrette with mustard. Pour mixture over salad or serve on the side. Enjoy!

MAKES 1 SERVING

DRESSING:

• 1/4 cup seasoned rice vinegar
• 2 Tbsp. canola oil
• 1/4 tsp salt
• 1/8 tsp ground black pepper

SALAD:

• 5 cups cubed red potato (about 2 pounds)
• 1/2 tsp salt
• 1 cup chopped peeled cucumber
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped orange bell pepper
• 1/4 cup chopped green onions
• 1 can sliced ripe olives, drained (2 1/4 ounce)

Directions

• To prepare dressing, combine first 4 ingredients in a large bow; sir with a whisk.
• To prepare salad, place potato and 1/2 tsp. salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
• Add potato to dressing in bowl tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.

Yield: 12 servings at 3/4 cup each.
Calories 90, fat 2.8 g., Protein 1.8 g, Carb 4.9 g., Fiber 2 g., Sodium 295 mg. Calcium 19 mg.

• Chicken breasts-boneless/skinless
• Lemon Pepper seasoning
• Fresh spinach or mixed greens
• Sliced tomatoes
• Feta Cheese-crumbled
• Italian Salad Dressing

Directions

• Sprinkle chicken breasts with lemon pepper.
• Prepare each individual dinner plate with a bed of spinach or mixed greens.
• Grill chicken and slice each breast individually.
• Carefully, using a spatula, lay each chicken breast on the bed of greens.
• Place sliced tomatoes on the chicken, sprinkle with Feta cheese and drizzle Italian dressing over all.

• 2 heads of Broccoli
• 2 cups of finely shredded cheddar cheese
• 1 lb. of bacon
• 3/4 – 1 cup mayonnaise
• 1/3 cup sugar
• 1/2 – 2 TBSP. vinegar

Directions

• Cut or break broccoli heads into small bite size pieces.
• Cook bacon until crispy. Break bacon into small bits.
• Mix broccoli, bacon and cheddar cheese in large bowl.
• Mix mayonnaise, sugar and vinegar in small bowl.
• Add vinegar to taste making sure it does not get too tangy. If it does, just add more sugar.
• Pour dressing over broccoli mixture and stir.
• Best if done approximately an hour before serving.
• Chill.

• 2 cups cubed cooked turkey
• 1 Tablespoon finely chopped onion
• ½ teaspoon salt
• 1 cup seedless red grape halves
• 1 cup diced celery
• 1 can (15oz) mandarin oranges, drained
• 1 cup cooked macaroni
• ¾ cup mayonnaise
• ¾ cup whipping cream, whipped
• 1/3 cup slivered almonds
• Toasted almonds (optional)

Directions

• In a large bowl, combine turkey, onion and salt; mix well. Add grapes, celery, oranges and macaroni; toss lightly to mix. Cover and refrigerate. Just before serving, combine mayonnaise and whipped cream; fold into salad along with slivered almonds. Top with toasted almonds if desired.

Makes 6-8 servings.
A Thanksgiving Leftover Idea!

• 2 cups chopped cooked chicken
• 1 cup grated carrot
• ½ head iceberg lettuce, roughly chopped (4 cups)
• ⅔ cup chow mein noodles
• ⅓ cup canned sliced water chestnuts
• 4 Tbsp. peanut oil
• 3 Tbsp. creamy peanut butter
• 3 Tbsp. seasoned rice vinegar
• 1 Tbsp. lite soy sauce
• 1 Tbsp. sugar
• ¼ cup chopped dry-roasted peanuts
• 2 Tbsp. chopped green onions
• 3 pita bread rounds, halved

Directions

• In a large bowl mix together chicken, carrot, lettuce, chow mein noodles, and water chestnuts. Set aside.

DRESSING:

• In separate bowl mix together peanut oil, peanut butter, rice vinegar, soy sauce, and sugar until smooth. Stir in peanuts and green onions. Stir until blended. Pour dressing over salad and toss well.

Fill pita pockets with even portions of chicken salad. Makes 6 pita pockets.

• 2 pints cherry tomatoes, quartered (about 4 cups)
• 1/4 tsp. & 1/8 tsp. salt
• 1/2 tsp. sugar
• 2 tsp. Dijon mustard
• 4 tsp. honey
• 1 med. shallot, minced (about 3T.)
• 1 T. cider vinegar
• 2 T. extra-virgin olive oil
• Ground black pepper
• 1/2 c. coarsely chopped pecans, toasted
• 2 oz. crumbled blue cheese
• 1 1/2 T. chopped fresh tarragon leaves (or 1 1/4 tsp. dried tarragon)

Directions

• Toss tomatoes, 1/4 tsp salt and sugar in med. bowl and let stand 30 minutes.
• Transfer to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds stirring to redistribute tomatoes during spinning.
• Return tomatoes to bowl and add pecans, cheese, and tarragon.
• Strain tomato liquid through a mesh strainer into liquid measuring cup, pressing on solids to extract a 1/2 cup of liquid (equal to 8 Tbsp.).
• Combine tomato liquid, mustard, honey, shallot, and vinegar in a saucepan and simmer over medium heat for 6-8 minutes reducing liquid to 3 Tbsp.
• Transfer to a small bowl and cool about 5 minutes. Whisk in oil, pepper and up to 1/8 tsp. salt to taste.
• Toss gently with mixture of tomatoes, pecans, cheese and tarragon.

Serves 4-6

• 12 ears of corn, husked
• 6 tablespoons olive oil, divided
• 1 cup thinly sliced red onion
• 2 large tomatoes, chopped
• 1 cup (loosely packed) fresh basil leaves, large leaves torn
• ⅓ cup (or more) fresh lime juice
• 2 tablespoons chopped fresh thyme
• Kosher salt, freshly ground pepper

Directions

• Build a medium-hot fire in your charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10–12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
• Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, ⅓ cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

• 2 cups shredded leftover turkey meat
• 2 stalks celery, sliced
• ½ cup celery leaves, coarsely chopped, plus more whole leaves for garnish
• 1 crisp apple, such as Gala or Macintosh, cored and chopped
• 1 cup red seedless grapes, halved
• ½ cup pecans, toasted, and coarsely chopped
• ½ cup non-fat yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon honey
• ¼ teaspoon salt, plus more as needed
• 1 small celery root, peeled and cut into matchsticks
• Freshly ground black pepper

Directions

• In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined.
• In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined.
• Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely.
• Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
• To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.