FRUIT SALAD
Ingredients
3 apples, cubed
1 pound strawberries, sliced
4 celery stalks, sliced
1/3 cup raisins
1/2 cup walnuts or toasted almonds
1 cup plain low-fat yogurt

Mix above ingredients and chill.

GREEN BEANS... SERVED HOT OR COLD!
Ingredients
1 1/2 lb. fresh green beans, trimmed
1/2 cup olive oil
3 T balsamic vinegar
1/2 t dijon mustard
1 onion, finely chopped
1 clove garlic, minced
1/2 cup grated parmesan cheese
Salt and pepper to taste

This is a great recipe to take to parties! Sprinkle salt into beans and cook for 6 minutes. Drain well and pat onto paper towel. Blend oil, vinegar and mustard in bowl. Add the remaining ingredients, except green beans, to oil, vinegar and mustard. Pour dressing over green beans and toss lightly. Makes 6 servings.

KIDS ZUCCHINI STIX
Ingredients
4 Tablespoons dry bread crumbs (seasoned or unseasoned)
2 Tablespoons parmesan cheese
1 egg white
1 teaspoon milk
2 small zucchini, cut lengthwise into quarters
1/2 cup your favorite spaghetti sauce

Combine bread crumbs and parmesan cheese. Combine egg white and milk in another dish. Dip each zucchini stick into both mixtures and place on baking sheet. Coat with cooking spray and bake 15 minutes at 400 degrees. Serve with sauce.

TZAZIKI (SALAD DRESSING AND DIP)
Ingredients
1 1/2 cups fat free plain yogurt
1 cucumber (seeded and diced)
2 cloves garlic, minced
1 t dried dill
1 T Extra Virgin Olive Oil
2 t white vinegar
Salt to taste

Mix above ingredients together and serve on grilled meats, as a dip or as a salad dressing

QUICK VEG LOGIC
Roasted Zucchini and Squash
Preheat oven to 450 degrees. Cut zucchini lengthwise and brush with 1/2 teaspoon of olive oil. Season with garlic salt and black pepper. Roast in oven for 10 minutes.

Steamed Broccoli
Purchase broccoli in microwaveable bag. Season with your favorite seasoning.

Spaghetti Squash
Spaghetti squash can be found at your local grocer. Simply follow the directions that come with the spaghetti squash and top with your favorite red sauce.