Holly Clegg’s latest cookbook, “Trim & Terrific One-Dish Meals” (Clarkson Potter, $18.95), demonstrates her classic culinary training in an enormous variety of recipes. Her life as a working mother of three is reflected in a no-nonsense goal of preparing healthful and delicious meals in the least time possible.
This tuna-orzo salad is a perfect quick and easy summer meal. Holly writes at the beginning of this recipe: “The feta and seasonings lend a Greek touch and make this dish a true hit. The tuna can be omitted for a simple Greek orzo salad.”
TUNA-ORZO SALAD
Preparation time: 25 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 cup orzo pasta
1 can (6 1/2 ounces) chunk light tuna packed in spring water, drained
6 plum tomatoes, chopped
1/2 red onion, chopped
8 sliced ripe black olives
1/2 cup (2 ounces) crumbled feta cheese
1 medium clove garlic, minced
1/2 cup red wine vinegar
1 tablespoon olive oil
1/2 teaspoon each: dried basil, oregano
1. Cook pasta according to package, omitting any oil and salt. Drain; rinse. Combine pasta with tuna, tomatoes, onion, olives and feta in large bowl, tossing well.
2. Whisk together garlic, vinegar, oil, basil and oregano in small bowl. Pour dressing over pasta mixture and toss well. Cover and chill, if desired.
Nutrition information per serving:
Calories ………… 590 Fat ………… 10 g Cholesterol … 25 mg
Sodium ……….. 325 mg Carbohydrates .. 93 g Protein …….. 31 g
Q. Please see if there is any way to lower the fat in this recipe. It is so good!
Linda M. Ironfield, Santee, Calif.
COCONUT CRUNCH DELIGHT
Preparation time: 15 minutes
Chilling time: Overnight
Cooking time: 30 minutes
Yield: 16 servings
1 1/4 cups flaked coconut
1 cup each: all-purpose flour, slivered almonds
1/2 cup (1 stick) butter, melted
1/4 cup packed light brown sugar
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant coconut pudding mix
2 2/3 cups cold milk
2 cups whipped topping
Fresh strawberries, optional
1. Heat oven to 350 degrees. Combine coconut, flour, almonds, butter and sugar in medium bowl; press lightly into greased 13- by 9- inch pan. Bake until golden brown, stirring every 10 minutes to form coarse crumbs, about 25 to 30 minutes total. Cool.
2. Divide crumb mixture in half; press half into same baking pan. Beat pudding mixes and milk in bowl of electric mixer. Fold in whipped topping; spoon over crust. Top with remaining crumb mixture. Cover; refrigerate overnight. Garnish with strawberries, if desired.
Nutrition information per serving:
Calories ………… 270 Fat ………… 16 g Cholesterol … 20 mg
Sodium ……….. 320 mg Carbohydrates .. 28 g Protein4 g
A. I used light butter instead of regular, and non-fat milk and non-fat whipped topping to help cut back on the fat in this rich dessert. Because coconut is a highly saturated fat, I used less of it and added oats for extra crunch. I couldn’t find coconut pudding mix in my store, so I used vanilla pudding in its place and added some coconut extract for flavor. If you can find the coconut pudding, use it and omit the extract.
LIGHTER COCONUT CRUNCH DELIGHT
Preparation time: 25 minutes
Chilling time: Overnight
Cooking time: 30 minutes
Yield: 16 servings
1 cup unbleached all-purpose flour
1/2 cup light butter, melted
1/2 cup each: flaked coconut, old-fashioned oats, blanched slivered almonds
1/4 cup packed brown sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
2 2/3 cups non-fat milk
1/4 teaspoon coconut extract
2 cups non-fat frozen whipped topping, thawed
Fresh strawberries, optional
1. Heat oven to 350 degrees. Stir together flour, light butter, coconut, oats, almonds and brown sugar medium bowl. utt mixture in 13- by 9-inch baking pan sprayed with non-stick vegetable oil spray. Press down lightly into pan; bake until golden brown, stirring every 10 minutes to form coarse crumbs, 25 to 30 minutes total. Cool.
2. Divide crumb mixture in half; press half into same baking pan. Combine pudding mix, milk and coconut extract in bowl of electric mixer; beat 2 minutes at low speed. Fold in whipped topping; spoon over crust. Top with remaining crumb mixture. Cover; refrigerate overnight. Garnish with strawberries, if desired.
Nutrition information per serving:
Calories ………… 190 Fat …………. 8 g Cholesterol … 10 mg
Sodium ……….. 245 mg Carbohydrates .. 28 g Protein ……… 4 g
