Pasta Salad From the 24 hour fitness website...
4 cups cooked rotini pasta
1 cup fat-free Italian dressing
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
1 cup sliced mushrooms
5 Roma tomatoes, seeded and coarsely chopped
1 large cucumber, seeded and coarsely chopped
1 1/2 cup small broccoli florets
1 medium red onion, chopped
1 (2 1/4 ounce) can sliced black olives
1/4 cup Parmesan cheese
Combine all ingredients and toss to coat. Allow to refrigerate at least 1 hour before serving.
Makes 12 Servings
Serving Size: 8 ounces
Nutrients per serving:
Total fat: 2 grams (13% of calories)
Saturated fat: trace
Cholesterol: 1 mg
Sodium: 228 mg
Carbohydrate: 21 grams (73% of calories)
Protein: 4 grams (14% of calories)
Dietary fiber: 2 grams
VERY tasty, this was completely devoured at a Labor Day BBQ I went to.
Here is another good one published by the Houston Chronicle several years ago
Texas' Best Pico de Gallo
3cups chopped onion (preferably Texas 1015; see note)
3cups diced, firm pink-ripe tomato
2avocados, diced (optional)
2teaspoons finely chopped serrano or jalape o peppers (fresh or canned)
3tablespoons chopped cilantro leaves
Juice of 2 limes
Salt, pepper and garlic salt to taste
Combine onion, tomato, avocados, serrano pepper, cilantro, lime juice, salt, pepper and garlic salt in a large glass bowl. Drain if too juicy. Refrigerate before serving.
Makes about 1 1/2 quarts. Use as a dip, baked potato topping, or as a seasoning for pinto beans, black-eyed peas or rice.
Note: Don't over-chop onion; it shouldn't be mushy.
Bread -4 slices
Green chilli -1
Salt according to taste
Mix well add all these by breaking egg.Keep the pan pour two spoon of oil and spread this neatly.Drop 2 pieces of bread on this .Turn and fry on the other side also.