Grape Tomato Salad

1 cup grape tomatoes
3 or 4 green onions, diced
1 Tbsp parmesan cheese
Vinaigrette dressing (I use Red Wine Vinaigrette)

Cut tomatoes in half lengthwise. Stir together all ingredients. Serve immediately or refrigerate up to an hour.

Stromboli

Each stromboli serves 2 people - adjust quantities to the number eating. A good way to use up leftover lunch meat and cheese. Try your own combination and vary according to taste or what you have on hand.

Crescent rolls
Lunch meat
Sliced cheese

Preheat oven according to crescent roll cooking directions.
Unwrap crescent rolls and place rectangle between 2 sheets of waxed paper.

Roll with a rolling pin to press seams together and flatten very thin, trying to keep the rectangle shape.

Remove top sheet of waxed paper.

Place slices of lunch meat and cheese in center leaving at least an inch of uncovered dough on all 4 edges.
Adding some turkey ham on top of the turkey breast.
And then some provolone cheese.

Fold in the shorter sides to lap over the meat and cheese layer by about an inch. Begin rolling like a jelly roll from one of the long edges, trying to keep the meat and cheese from sliding toward the unrolled edge.

Continue until rolled completely - making sure that dough touches dough at seam.

Place seam side down on a baking sheet. Cut a couple diagonal slashes across the top of the roll with a sharp knife.

Bake 2-3 minutes longer than directions for the crescent rolls.

Slice into 4 sections and enjoy.

Stir Fried Vegetables

1 Tbsp olive oil
3 cups sliced carrots
2 cups sliced celery
1 medium onion, diced
1 Tbsp ginger paste
2 cloves garlic, minced
1/4 cup chicken broth
1 Tbsp rice wine vinegar
1 Tbsp soy sauce


Heat skillet over high heat. When hot, drizzle in olive oil. Add ginger paste, garlic and carrots. Stir fry for 3- 4 minutes (carrots just begin to get tender). Add onion and celery. Stir fry 3-4 minutes. Add chicken broth and continue to cook on high until tender. Add vinegar and soy sauce.

8 servings - 1 point per serving