28 oz. whole wheat and/or veggie rotini pasta, cooked firm according to package directions, drained and rinsed
6 Tbsp. Olive Oil
2 cups fat free or light Italian Dressing
1/2 cup red bell pepper, chopped
1/2 cup white or yellow onion, chopped
1/2 cup celery, chopped
1/2 cup black olives, pitted and sliced
1/2 tsp. ground black pepper
1/2 cup grated Romano cheese
In a large bowl mix thoroughly the pre-cooked, drained and pre-rinsed rotini pasta, olive oil and Italian dressing. Cover and set in refrigerator, until completely cooled (at least 2 hours).
Stir in all remaining ingredients and thoroughly mix together. Taste to see if it is incorporated well and whether or not additional ground black pepper or olive oil are needed. Keep chilled and covered, until ready to serve.
Karen’s Note: This Italian Pasta Salad is best chilled overnight in the refrigerator prior to serving, so that the flavors are blended well. You can also enjoy this Italian Pasta Salad at picnics, parties and sporting events!
1 heart Romaine lettuce, washed and chopped
2 Roma tomatoes, washed, stems removed and diced
1 ripe avocado, halved, pitted, peeled and diced
8 oz. white button mushrooms, cleaned and sliced
4 slices turkey bacon, precooked and torn into pieces
4 oz. low fat mild cheddar cheese, shredded
4 oz. raisins (optional)
Fresh ground peppercorns (optional)
Fat free sweet dressing (such as Catalina)
Toss into a medium-large size salad bowl the chopped lettuce, diced tomatoes, diced avocado and sliced mushrooms.
Serve immediately into two salad bowls topped with turkey bacon pieces, (optional) raisins and shredded cheese your favorite fat free sweet dressing.
Karen’s Note: Have handy an (optional) peppercorn grinder for some nicely fresh ground pepper and maybe some lemon wedges to squeeze over salad too! This Avocado Bacon Chef Salad recipe can also be doubled or tripled to bring to the table for your family or friends!
I hope you’re enjoying my recipes…I now have over 75 of my recipes on Karen’s Recipes blog! My 30 Minute Meal Ideas are all coming together with salads, soups and maybe even some sandwiches or wraps so get ready for even more delicious meal ideas yet to come and thank you for checking in with Karen’s Recipes!
4 medium Fuji apples, peeled, cored and thinly sliced
1/2 cup brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. lemon juice
1/4 cup all-purpose flour
1/4 cup quick oats
3 Tbsp. light butter, softened
Butter flavored non-stick cooking spray
1 tsp. cinnamon sugar (optional)
Preheat oven to 350 degrees F.
Stir together sliced apples, 1/4 cup of the brown sugar, cinnamon and lemon juice in a 1.5 quart baking dish coated with non-stick cooking spray.
Cut flour, oatmeal, remaining 1/4 cup brown sugar and butter together with a fork in a medium bowl. Sprinkle over apple mixture in baking dish.
Bake, until apples are tender and top is browned, about 45 minutes. Serve slightly cooled in about 15-20 minutes. Lightly sprinkle with (optional) cinnamon sugar. Enjoy!
Karen’s Note: Each Baked Apple Crisp serving can be topped with either fat free Cool Whip, no-sugar-added vanilla ice cream or fat free vanilla frozen yogurt, but be sure to serve immediately.
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.