This filling salad can be made with different kinds of tomatoes and is quite delicious with any main dish. As such, it will serve two or three people; so adjust quantities as to the amount of diners. This is one recipe you will make time and time again, and enjoy for both its simplicity and its wonderful taste!

1-box cherry tomatoes (can also be assorted colors)
2 mozzarella balls (or 2 packages)
Some olive oil
I teaspoon dried basil

Cut the mozzarella into squares and place with tomatoes in a bowl.
Sprinkle with basil and drizzle olive oil, mixing thoroughly.
Serve and enjoy.

Easy, Low-Fat Tuna Salad

The secret to this delicious low-fat tuna salad is the fat-free Italian dressing, which is used instead of oil. If you wish to make it in large quantities, be aware that it won’t “stay” in the fridge for more than a day or two once the dressing is added. (You can leave it out and add it to each portion as you eat it, a tablespoon or two at a time.) You can also get creative and add red pepper or pimento to the mix. Think color!

1 can tuna fish, packed in water
A few tablespoons diced carrot, very fine
A few tablespoons diced celery, very fine
Some dill
¼ cup fat-free Italian salad dressing

1. Drain the tuna fish and put in a medium-sized bowl.
2. Add the other ingredients and mix well.
3. Chill or serve at room temperature.

There are few recipes easier to prepare than this one. Green beans complement any dish, and are good for you as well. Enjoy them any time of year!

1 pound green beans, tips cuts off
1 large pot
salt and pepper to taste
butter (optional)
1. Fill a large pot with water about three quarters up and bring to a boil.
2. Add the green beans with tips cut off and cook for 8-10 minutes.
3. Drain and serve plain or with butter, if desired.

This combination of sauce and stewed veggies is easy and delicious! Makes a great side for any entrée under the sun!

Stewed Vegetables

2-3 onions
2-3 carrots
1 can tomato sauce
1 can chicken broth
1 bay leaf

1. Place contents of one can of chicken broth, one can of tomato sauce and one bay leaf in a medium-sized saucepan.

2. Add onions and carrots and bring to a boil. Turn heat off and let vegetables cook in residual heat for 45 minutes to one hour.

Here is a Chicken Cordon Bleu Casserole recipe from ivillage. link

Prep: 12 minutes
Cook time: Microwave about 3 minutes; bake about 50 minutes
Makes: 6 main-dish servings

Ingredients:

• 1 pound baby red potatoes, cut into 1-inch chunks
• 1 pound chicken-breast tenders
• 1 bag (12 ounces) broccoli florets
• 1 can (10 3/4 ounces) condensed cream of chicken soup
• 8 ounces cooked ham in 1 piece, cut into 1/2-inch chunks
• 1 cup shredded Swiss cheese
• 1/2 cup milk
• 2 tablespoons chopped fresh parsley leaves
• 1 garlic clove, finely chopped

Directions:

1. Preheat oven to 350 degrees F.

3. Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13" by 9" glass or ceramic baking dish. Bake casserole, uncovered, 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.

Nutritional information for each serving: About 375 calories, 37 g protein, 24 g carbohydrate, 14 g total fat (7 g saturated), 3 g fiber, 93 mg cholesterol, 1,050 mg sodium.