1 (8 ox) block mozzarella cheese, diced into ¼-inch cubes
1 cup diced roasted red peppers
2 green onions, cut diagonally into thin slices
3 tablespoons thinly sliced fresh basil
2 teaspoons extra-virgin olive oil
Freshly ground black pepper to taste
1 head Belgian endive, separated into leaves.
All you do:
Combine mozzarella cheese, red peppers, green onion, fresh basil and olive oil in medium bowl; mix well. Season with pepper. Cover and refrigerate 1 hour or overnight. Serve on endive leaves with whole grain crackers. Yield: 3 cups
May also serve on toasted baguette whole-grain bread.
Nutrition facts per serving: 61 calories, 4 g fat, 2 g saturated fat, 10 mg cholesterol, 150 mg sodium, 2 g carbohydrates, 5 g protein. 15% Daily Value calcium.
Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour mixture in medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve.
Note: Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
For the salad:
Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
Southwest Cornbread Squares
Serves 8 (Serving Size: 1 2-inch square)
All you need:
Nonstick cooking spray
1 package corn muffin mix, plus ingredients to make mix
1 small onion, thinly sliced
½ cup red pepper, thinly sliced
½ cup green pepper, thinly sliced
1 teaspoon oregano
1 ½ cups reduced-fat milk Cheddar cheese, shredded and divided
All you do:
1. Preheat oven to 400 degrees Fahrenheit. Prepare corn muffin mix batter as directed on package. Spray 8-inch square or round pan with nonstick cooking spray. Pour batter into pan. Bake 15 minutes, or until lightly browned. Do not remove cornbread from pan.
2. White bread is baking, heat skillet with nonstick cooking spray. Add onions and peppers; sauté until soft. Stir in oregano; set aside.
3. Sprinkle cup of the cheese over baked bread; top with vegetable mixture and remaining ½ cup cheese. Bake 5 minutes, or until cheese is melted. Cut into 2 inch squares to serve.
1 container (16 ounces) fresh strawberries, hulled and quartered
1 tablespoon fresh basil leaves, cut into ribbons
All you do:
1. Whip ricotta cheese, cream cheese, powdered sugar and vanilla extract in a medium bowl using an electric mixer. Divide mixture into six serving goblets and chill.
2. Combine vinegar and granulated sugar in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 2 to 3 minutes, stirring occasionally, until the mixture lightly coats a spoon. Cool completely.
3. Toss strawberries with balsamic syrup. Evenly divide strawberries into each goblet. Sprinkle basil ribbons on each. Serve immediately.
One man is hurt following a farm accident in Black Hawk County Saturday afternoon.More >>
One man is hurt following a farm accident in Black Hawk County Saturday afternoon. Deputies say the man was temporarily pinned between a pick-up truck and a piece of farm equipment. It happened justMore >>
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