Bruschetta

Roasted red peppers add extra zing to this classic chopped tomato dish

½ whole grain baguette (French bread), cut into 12 slices (or substitute 3 slices whole-wheat bread, each cut into 4 squares)
1 C fresh tomatoes, rinsed and diced
¼ C jarred roasted red peppers, diced (or substitute fresh roasted red peppers; see tip) (Leftover Friendly)
6 Kalamata olives, rinsed and sliced (or substitute any black olive)
½ Tbsp olive oil
2 Tbsp fresh basil, rinsed, dried, and chopped (or 2 tsp dried)
¼ tsp ground black pepper

Roasted Red Pepper and Toasted Orzo

Pair this rich side dish with grilled chicken or fish

1 C dry whole-grain orzo (pasta)
1 Tbsp olive oil
1 tsp garlic, minced (about 1 clove)
1 C jarred roasted red peppers in natural juice, drained and diced (or substitute fresh roasted red
peppers; see tip) (Leftover Friendly)
2 C low-sodium chicken broth
1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
½ C shredded part skim mozzarella cheese

Roasted Veggie Medley

Now here’s a no-fuss side dish you’ll definitely want to try. The veggies will really taste great because the broth seals in the flavor. Try eggplant, zucchini or maybe even yellow squash. And if you haven’t met your daily flaxseed oil requirement, drizzle the remaining amount over the veggies. Tasty!

½ cup red bell pepper, cut into strips
½ cup yellow bell pepper, cut into strips
½ cup onion, thinly sliced
½ cup mushrooms, thinly sliced
2 tablespoons 1-2-3 broth (your choice)