Make Ahead

The yogurt dipping sauce, full of fresh basil and a hint of curry, makes this dish especially fragrant and flavorful. Try it with a side of quinoa.

A blend of lentils, brown rice, winter squash, and aromatic vegetables, this dish is easy to prepare on the stovetop or in a slow cooker.

As these patties cook, the mozzarella cheese browns and creates a deliciously crisp crust. Prepare the sauce while the patties chill and let it stand at room temperature so the flavors blend.

Creamy and just a wee bit spicy, this classic dressing is the finishing touch that will make your salad creations irresistible.

Make a batch of this wonderful sauce ahead of time for the best blending of flavors. It will keep in an airtight container in the refrigerator for up to a week, or pour it into a freezer container and freeze it for up to six months.

Celery and green onions give this versatile salad a crunch and a fresh taste that will make you want to use it as often as you can—to stuff a tomato, fill half a pita, or provide protein on a salad plate.

Easy to make, this topping turns ordinary fat-free vanilla yogurt or ice cream into something special. Instead of using syrup on our Pancakes (page 290), try this as a less-sugary, healthier alternative.

Even if you’ve never made pickles before, don’t hesitate to try this recipe. It is so easy! Just let the cucumbers simmer in a flavorful liquid, then cool and refrigerate them. The flavor of these pickles really brightens lean grilled burgers or your favorite potato salad or tuna salad recipe.

These quick-fix pickles have the traditional flavor you expect but only 1 milligram of sodium, a tremendous saving compared to commercial pickles of the same variety.

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.

Add some zing to your food, but without the sodium usually found in bottled chili sauce. Drizzle this chili sauce on Spicy Baked Fish (page 103) or use it to make shrimp cocktail.

Try this in your own favorite chili recipe, our Chili (page 190), or Eggplant Mexicana (page 244).

Use this spicy mix in Zesty Oven-Fried Potatoes (page 250) and any other recipes that call for Creole or Cajun seasoning blends.

This pretty, quick-to-prepare, and divine-tasting salad is perfect for potlucks and summer lunches. Vary the vegetables and try other vinaigrettes in this chapter (pages 96–97) for different flavors.

Because it doesn’t contain mayonnaise, this slaw is a good picnic dish. It keeps well in the refrigerator for several days, so you can make it in advance.

With this recipe in your repertoire, you’ll be tempted to start a weekend tradition of serving waffles for a special breakfast treat. Double the recipe when you have guests or so you’ll have waffles to freeze for quick breakfasts later on.

Assemble the ingredients for this oatmeal in the slow cooker before you go to sleep, and a heart-healthy breakfast reminiscent of apple pie will await you in the morning. Unless you have a large family, you’ll even have enough left over for another breakfast later in the week.

Here’s how to have a quick cup of soup that won’t eat up your sodium limit for the day. Keep this mixture on hand at work for an easy lunch or take it on a camping trip—in fact, you can use it wherever boiling water is available.

When the dog days of summer arrive, turn to this no-cook chilled soup. It is low in sodium and calories, contains no fat, and is quite refreshing.

Beautiful in color, this soup is creamy without using dairy products. The crunchy pumpkin seeds provide a nice texture contrast. Serve the soup hot in the winter and chilled in the summer.