Cucumber Sandwiches

  These cucumber sandwiches are delightful. They remind me of the appetizers that were served at weddings when I was a child, and I love going to weddings. They're also a great way to enjoy the fresh cucumbers in abundance throughout the summer, and the leftover cream cheese spread can be used as a dip for other seasonal vegetables. Enjoy! 

Ingredients: 

1 8-oz. package 1/3 less fat neufchatel cream cheese

3-4 Tbsp. dried chives

1 medium cucumber

4-6 slices dense texture whole grain bread

Directions:

Mix the cream cheese and dried chives by hand in a small mixing bowl. Use 3-4 Tbsp. of dried chives, depending on your taste preference. 

Use a whole grain bread with a dense texture so it doesn't fall apart with all the cream cheese and cucumber slices on it. Bakery style breads work really well for these sandwiches. 

Cut the cucumber in half and then slice it longways. It can be peeled or unpeeled, depending on your preference. 

Spread some cream cheese mixture on 2 pieces of bread. Then place the cucumber slices. 

Sandwiches can be served whole or cut into halves or thirds. 

Save any leftover chive cream cheese to use as a dip for tomatoes, carrots, or any of your favorite seasonal vegetables.  

Tomato Pie

  Look at this pretty tomato pie! I decided to make this today because I had a yellow and a red tomato, and I thought it would look really pretty. It tastes amazing, too, and is low in saturated fat, with an oil pastry crust and vegetable oil topping. 

  Some of the ingredients are a little flexible. You can use your favorite oil for the topping or a few pats of butter. Remember, everything in moderation! An Italian seasoning blend can also be used in place of the dried basil. 

  Tomato Pie can be served alone or with soup or salad, similar to how you would serve a quiche.

Ingredients:
1 9-inch pie crust (I used the recipe for Oil Pastry from the Southern Living cookbook.)

2 large tomatoes

1 Tbsp. vegetable or olive oil

1 tsp. dried basil

1/4 tsp. black pepper

1/4 cup shredded or 2 slices part-skim mozzarella cheese

I bought this cookbook in college for a food composition class, and it's now a staple in my kitchen. I use the Oil Pastry recipe on page 355 anytime I need a pie crust.

Directions:
Slice tomatoes and place in colander to drain. 

Prepare pie crust, but don't bake it yet.

Layer the sliced tomatoes, you should have 2 layers. 

Drizzle with oil. 

Sprinkle with basil and then with pepper. 

Top with cheese. 

Bake according to pie crust directions. (I did 450 F for 14 minutes.)

Serve immediately.

Sauteed Baby Bella Mushrooms

  This recipe takes just a few minutes and only 4 ingredients. It can be served as an appetizer or a side dish. The portabella mushrooms have a meatier texture than regular mushrooms, and they hold flavors better and maintain a firmer texture when cooked.

 

Ingredients:

1 carton baby bella mushrooms

olive oil

garlic powder

dried basil

Directions:

Wash mushrooms thoroughly and drain to dry.

Heat oil in a skillet over medium heat. 

Add whole mushrooms. Sprinkle with garlic powder and basil.

Saute mushrooms evenly on both sides. 

Serve immediately.