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Easy Make-Ahead Casual Party

Gazpacho Salad
Corn Tortilla Chips
Southwestern Beef & Bean Lasagna
Fire and Ice

Serves 6 (Recipes Below) - 14 Total Points (everything)

Gazpacho Salad

Makes 6 Servings


1 1/2 cups peeled and coarsely chopped tomatoes
1 cup peeled, seeded and diced cucumber
3/4 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup fresh or frozen corn kernels, cooked and drained
1 tbsp lime juice
1 tbsp red wine vinegar
2 tsp water
1 tsp extra virgin olive oil
1 tsp minced fresh garlic
1/4 tsp salt
1/4 tsp black pepper
Pinch ground red pepper
1 medium head romaine lettuce, torn into bite-sized pieces
1 cup peeled and diced jicama
1/2 cup fresh cilantro

Combine tomatoes, cucumber, onion, bell pepper and corn in large bowl. Combine lime juice, vinegar, water, oil, garlic, salt,
black pepper and ground red pepper in small bowl; whisk until well blended. Pour over tomato mixture; toss well.
Cover and refrigerate several hours to allow flavors to blend. Toss together lettuce, jicama and cilantro in another large bowl.
Divide lettuce mixture evenly among 6 plates. Place 2/3 cup chilled tomato mixture on top of lettuce, spreading to edges.

*To peel tomatoes easily, blanch in boiling water 30 seconds; immediately transfer to
bowl of cold water, then peel.


PER SERVING:  71 Calories, 1 g Fat, <1 g Saturated Fat, 3 g Fiber,
0 mg Cholesterol, 3 g Protein, 105 mg Sodium

Corn Tortilla Chips

Making your own tortilla chips creates a wonderful, freshly toasted corn taste with little added fat.
However, if you're in a hurry buy a bag of fat-free tortilla chips.

Makes 6 appetizers servings


6 corn tortillas
Nonstick cooking spray
1/2 tsp dried oregano leaves
1/4 tsp ground cumin

Preheat oven to 400 degrees. Cut each tortilla into 6 triangles with pizza cutter or sharp knife. Place on
baking sheet in a single layer. Spray tortilla triangles lightly with cooking spray and quickly sprinkle evenly with
oregano and cumin. Immediately bake 5 to 10 minutes until edges are golden brown and chips are crispy.
(do not make these the day before serving; they will become soft if they sit too long.)

SERVING SIZE:  6 chips

POINTS:  1.5

PER SERVING:  57 Calories, 1 g Fat, <1 g Saturated Fat, 0 g Fiber,
0 mg Cholesterol, 1 g Protein, 40 mg Sodium

Southwestern Beef and Bean Lasagna

Makes 6 servings


1/2 pound extra lean ground beef
1 can (16 ounces) pinto beans, drained
1 tsp cumin seeds or 1/2 tsp ground cumin
1 tsp olive oil
1 1/2 cups chopped onions
1 tbsp seeded and minced jalapeno pepper
1 clove garlic, minced
4 cups no-salt-added tomato sauce
1 can (4 ounces) diced green chilies, undrained
2 tsp chili powder
1 tsp dried oregano leaves
1 container (8 ounces) nonfat cottage cheese
1 1/2 cups (6 ounces) shredded reduced fat Cheddar cheese, divided
1 egg white
1/4 cup chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper
8 ounces uncooked lasagna noodles
1 cup water

Brown beef in large skillet. Drain off fat. Stir in beans; set aside. Place cumin seeds in large nonstick skillet.
Cook and stir over medium heat 2 minutes or until fragrant. Remove from skillet. In same skillet, heat oil.
Add onions, jalapeno and garlic; cook until onions are soft. Add tomato sauce, green chilies, chili powder,
oregano and cumin seeds. Bring to a boil; reduce heat. simmer, uncovered, 20 minutes. Preheat oven to 350 degrees.
Combine cottage cheese, 1/2 cup Cheddar cheese, egg white, cilantro, salt and black pepper in medium bowl.
Spray 13x9-inch baking pan with cooking spray. Cover bottom with 3/4 cup tomato sauce mixture. Place layer
of noodles on sauce. Spread half the beef mixture over noodles, then place another layer of noodles on top. Spread
cheese mixture over noodles. Spread with remaining beef mixture. Layer with noodles. Pour remaining sauce mixture
over all; sprinkle with remaining 1 cup Cheddar cheese. Pour water around edges. Cover tightly with foil.
Bake 1 hour and 15 minutes or until pasta is tender. Cool 10 minutes before serving.

POINTS:  8.5

PER SERVING:  416 Calories, 12 g Fat, 4 g Saturated Fat, 5 g Fiber,
40 mg Cholesterol, 30 g Protein, 1270 mg Sodium

Fire and Ice

Makes 6 servings


2 cups vanilla ice milk or low fat ice cream
2 tsp finely chopped jalapeno pepper
1 tsp grated lime peel, divided
1 cup water
1/4 cup sugar
1 cup peeled and chopped kiwifruit
1 tbsp lime juice
1 cup fresh raspberries

Soften ice milk slightly in small bowl. Stir in jalapeno and 1/2 teaspoon lime peel. Freeze until firm.
Combine water, sugar and remaining 1/2 teaspoon lime peel in small saucepan; bring to a boil. Boil, uncovered,
5 minutes or until reduced by about one-third. Remove from heat and cool to room temperature. Place kiwifruit and
lime juice in blender or food processor; process until blended. Stir in water mixture. Pour through fine
strainer to remove kiwifruit seeds and lime peel, pressing liquid through the strainer with back of a spoon. Refrigerate
kiwifruit mixture until cold. Pour 1/4 cup kiwifruit mixture into each of 6 chilled bowls. Scoop 1/3 cup jalapeno
ice milk in center of each bowl. Sprinkle raspberries evenly on top. Garnish with lime peel strips, if desired.


PER SERVING:  152 Calories, 2 g Fat, 1 g Saturated Fat, 3 g Fiber,
7 mg Cholesterol, 4 g Protein, 58 mg Sodium