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Lighten up your sauces - think salsa instead. No flour, no cream, just chopped veggies or fruit to top a grilled chicken breast or broiled fish fillet. If you must use your oven, make it do double duty. Roast your vegetables along with your meat.
Be adventurous and experiment with tropical fruit added to a conventional fruit salad. Add a yummy warm fruit muffin or biscuit (you don’t have to bake, let Very Vera do it for you) and an assortment of cheeses. Your family may be happy without a heavy meat entree for a change. The key here is a happy mama. If you serve it up with a smile, chances are it will be eaten with a smile!
Potato and Cherry Tomato Salad (4-6)
3/4 cup extra virgin olive oil 6 tablespoons white wine vinegar 1 1/2 tsp. salt Coarse black pepper to taste 2 pounds small white potatoes, scrubbed 1 1/2 cups cherry tomatoes, halved 6 bail leaves, torn into small pieces
Combine oil, vinegar, salt and pepper in a salad bowl and set aside.
Put potatoes in a pot, cover with cold water and cook until knife is easily inserted. Drain, cool to room temperature and cut them into small wedges or slices. Toss them into salad bowl along with cherry tomatoes and basil. Allow to marinate at room temperature several hours before serving.
*To keep your cool, cook potatoes early in day and refrigerate until ready to use.
Susan Ely is the editor of The Last Bite newsletter, which has been written up in Entrepreneur Magazine. She is a free lance writer, and a chef.