Roasted Tomato Salad
Toss 2 pints grape tomatoes with 2 Tbs. olive oil. Place tomatoes in a pan and roast 10 to 15 minutes at 500°F. (You can do this while the beef tenderloin is cooking.) Allow tomatoes to cool. Slice 10 to 12 yellow tomatoes and arrange on a serving platter. Top with grape tomatoes and drizzle with the oil from the roasting pan. Sprinkle with salt and ¼ cup fresh chopped cilantro. Serves 16.
Each serving: 40 calories, 1 g protein, 6 g carbohydrate, 2 g fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 7 mg calcium, 1 mg iron, 78 mg sodium.
Baked Pita Chips
Preheat oven to 350?F.
Cut 8 pita breads (a combination of white and whole wheat) into sixths. Place pita triangles on two baking sheets and bake until crispy and light golden brown, 12 to 15 minutes. Cool before serving. Serves 16.
Each serving: 71 calories, 2 g protein, 15 g carbohydrate, 0 g fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 15 mg calcium, 1 mg iron, 140 mg sodium.
Corn & Black Bean Salsa
In a small bowl, combine 1 10-oz. can black beans, rinsed and drained, 2 10-oz. pkgs. frozen corn, cooked according to package directions and cooled, 1/4 cup finely chopped onion, 2 Tbs. chopped fresh cilantro, 1/2 tsp. salt, and a dash Tabasco sauce, if desired. Chill for several hours. Serves 16.
Each serving: 43 calories, 2 g protein, 10 g carbohydrate, 0 g fat (0 g saturated), 2 g fiber, 0 mg cholesterol, 6 mg calcium, 0 mg iron, 140 mg sodium.
Copyright © 2004. Reprinted with permission from the June/July 2004 issue of Child Magazine.