Ok, how many of you have heard that expression? Well I am struggling with this…cuz let me tell you there is some stuff on some days that I would gladly be fat just to have…well not really, but it sure feels like it sometimes (A LOT). I know that this probably all has more to do with me and what’s going on in my life than it really does the food itself, and I am guessing I am not the only one (not that I am wishing it on anyone, but let’s hope!) with this problem. Any tips tricks, or magic pills, that anyone would care to share? Would anyone like to tell me what their particular “poison” is? I have shouted mine out before but let’s just get it out there again, shall we? CHEESE is ONE of my biggest problems!! I love it!! I almost can’t find anything that wouldn’t taste better with CHEESE! And MEAT, I LOVE MEAT, even though I really like vegetables, I REALLY LOVE MEAT AND CHEESE! GEE how come I got fat? Any ideas??? Ok here is a great side dish to go along with some nice grilled MEAT lol, no really it’s ok, just keep it lean and scale back on the portions. (Telling you this seems to be a much more acceptable than talking to myself, and since I am listening also – BONUS!) Can you feel me here?
Marinated Zucchini & Parsley Salad
1 Points Plus
4 Servings
Ingredients
2 medium zucchini, sliced thinly
1 c red onion(s), finely chopped
1 c parsley, chopped fresh Italian
1/4 c Kraft Free Italian Salad Dressing
1 T pesto sauce
Instructions
COMBINE ingredients.
REFRIGERATE several hours or until chilled.
For added color, prepare using 1 yellow summer squash and 1 zucchini.
If you like:
Add 2 Tbsp. fresh chopped basil to salad before refrigerating.
Make Ahead
Salad can be refrigerated up to 24 hours before serving.
From Kraft Recipes, modified by me on 7-12-11.
