Egg Salad Sandwiches:
one half red pepper, seeded and diced
4 hard boiled eggs, diced
1 stalk of celery, diced
1/3 cup plain, fat free yogurt
1/4 cup fat free mayo
salt, pepper and paprika
Mix all ingredients together and serve open faced on bread or between two slices of bread. Enjoy!
Roasted Red Potatoes and Artichoke side salad:
5-6 red potatoes, cut into 1 inch chunks
2 large cloves of garlic, unpeeled (I used a few spoonfuls of minced garlic)
1 can artichoke hearts, drained
2 Tbsp white wine vinegar (I only had red wine vinegar)
2 tsp EVOO
1 tsp non fat mayo
1 can black olives, chopped
Optional add-ins: 1/2 cup sliced scallions, 2 chopped hard boiled eggs, 4 cups torn romaine (to make into a green salad)
Preheat the oven to 500*. Line a baking sheet with foil.
1. Arrange potatoes and garlic on baking sheet; spray with non-stick cooking spray. Roast for 10 minutes. (The roasting really makes a big difference, rather than boiling the potatoes. The flavor is really complex and it adds a great texture!)
2. In a bowl combine cooled potatoes, artichokes and black olives.
3. To prepare dressing combine garlic (mashed to a paste), vinegar, oil, mayo, salt and pepper. Pour over the potatoes. If making a salad, toss with lettuce.