SKINNY BROCCOLI SALAD

2 stalk(s) uncooked broccoli, Chopped 
1 head(s) (medium) uncooked cauliflower, Chopped 
1/2 cup(s) sweet red pepper(s), Chopped
1/2 cup(s) green pepper(s), Chopped 
1 large fresh tomato(es), chopped 
1/2 large uncooked red onion(s), Chopped 
1 item(s) (large) large canned ripe black olive(s), 1 cup chopped 
1/2 cup(s) low-fat shredded cheddar cheese 
1 1/2 cup(s) fat free Ranch dressing 

Avocado and Tomato Salad

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)

Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g

Pasta Red Sauce

Recipe By: Faith & Hailey Connors

Ingredients
Onion, Diced
2 cups Water
2 T Olive Oil
Crushed Tomtoes (1 Can)
Red Pepper Flakes
Salt & Pepper

Cooked and drained Penne Pasta

Directions
Put Oil in saucepan and heat, add onion. Cook for 5 minutes.
Add Can of crushed tomatoes, pinch of red pepper flakes and salt and pepper.
Add 2 cups water and simmer.

Salsa

Recipe By: Wendy Connors

Ingredients
4 Roma Tomatoes, chopped
1/2 tsp minced garlic
1/4 cup fresh lime juice
1/2 tsp salt
1/4 C green pepper chopped
1/4 tsp pepper
1/4 cup fresh cilantro finely chopped
1/2 avocado, diced (optional)

Directions
Mix all ingredients (use a salsa chopper if you have one for best results). Serve with chips, and plenty of water!

Pico De Gallo Sauce (Baja Fresh Style)

Recipe By: Wendy Connors

Ingredients
1/4 Cup diced Roma tomatoes
1/4 Cup Finely chopped Onion
3 T Lemon Juice
1 1/2 T Finely chopped fresh Cilantro
1/2 tsp Salt

Directions
Combine all ingredients, refridgerate for at least 1 hour before serving with Chips, or to top enchilada's, in burritos' etc.