Shaker Salad

This recipe comes from Kathryn Manitsas of John Day. It's a twist on the Salad in a Jar recipe at the "Fat Girl Trapped in a Skinny Body" blog. It's reminiscent of the McSalad Shakers that McDonald's used to sell. It's a totally customizable salad made in a jar. The idea is to keep the salad dressing on the bottom and layer other ingredients, adding lettuce or spinach last so you don't wind up with a soggy mess. It's a great healthy option when you're on the go, and it can be made the night before – simply layer in a canning jar, store in fridge, shake and eat!

Ingredients:
(Use your favorite salad ingredients)
2 Tbsp. red onion, sliced
1/2 medium tomato, diced
corn, cut off of one cob, (cooked)
 1/4 C. mushrooms
2 handfuls of lettuce or spinach
2 Tbsp. or less of favorite salad dressing
1/4-1/2 C. cooked chicken, chopped, optional

Directions:
Layer ingredients in a canning jar, or tall plastic container with lid, starting with salad dressing, then add diced tomato, corn, mushrooms (or replace with your favorite salad ingredients) and top with a couple handfuls of lettuce or spinach.

Check out the "Fat Girl Trapped in a Skinny Body" blog for a balsamic vinaigrette dressing and great ideas for healthy eating.

Food Flair for the Fourth

Need recipes to punch up your holiday picnic table? Here are three easy ideas to add some red, white and blue flair to the fare.
• Dress up a cool cheesecake with berries. Made in an oblong dish, 9x13 or smaller, it can look just like Old Glory, with a square of blueberries in the upper left and stripes of sliced strawberries. The design would also have the look of a flag using the berries on a cheesecake made in a round pan – or try decorating a baked cake.
• For a fun Fourth drink, try this patriotic layered look. Using a tall clear glass, add cran-apple juice, filling it a third of the way. Fill the glass with ice, then slowly pouring on top of the ice cubes, add white Sobe Pina Colada to the two-thirds mark, top off with blue G2 Gatorade. Remember to pour slowly! I bet children - and adults - will be amazed to see the "heavier" drinks stay low and the lighter ones float up.
• For a healthy treat, pull out some skewer sticks and using blueberries, strawberries (cut in half) and large marshmallows, make a flag design. If you want to stick to super healthy, replace marshmallows with cubes of jicama.  Cubes of watermelon could also be used in place of strawberries, if you'd like. The presentation on a platter, or a foil-covered cookie sheet will look dynamite!

If you have a fun red-white-and-blue food idea to share please comment! I hope everyone has a fun and safe Fourth of July!

Hearty Lentil Soup

Lentils are a delicious way to add a healthy boost to the diet, providing the highest amount of protein of any legumes, after soybeans, also adding cholesterol-lowering soluable fiber.
This recipe comes from Chely Carpenter of John Day who served this up for a crowd of ladies a while ago. It’s easy and hits the spot!

Ingredients:
2 C. lentils
2 C. onions, chopped
3 stalks celery, chopped
2 28 oz. cans whole tomatoes, chopped
4 C. chicken broth (use bouillon instead if needed)
6 carrots, chopped
2 cloves, garlic, crushed
2 tsp. salt
1 tsp. ground black pepper
1/2 tsp. white sugar
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. curry powder
Shredded cheese to garnish

Directions:
Do a quick check of the lentils for any small stones or debris, then rinse them in a colander (no soaking needed). Place lentils in a stockpot and add water, twice the depth of the lentils. Bring to a boil, then lower the heat. Cover and let simmer about 20 minutes.
Keep in mind, red lentils cook faster than brown lentils, so check for desired tenderness.
While lentils are boiling, place onion, celery, tomatoes, carrots, chicken broth, garlic and seasonings to a saute pan. Slowly saute these ingredients until your lentils are done boiling. Rinse and drain the lentils and combine all ingredients in a large stockpot.
Cook ingredients, simmering on low-medium heat for 1 hour or 1 1/2, covered, to desired tenderness. Add additional chicken broth or a small amount of water for desired consistency.
Serve in bowls and garnish with you favorite cheese!

Serves a crowd, about 14

Angel’s tip: In the photo above, I cut the recipe in half, and made it a stew-like consistency. Sour cream is also a nice topping. I recently enjoyed adding the stew, without the carrots and celery, to chicken burritos.