Has this ever happened to you? You’ve been invited to a party and realize you don’t have a meal to bring. Not only that, but the party starts in an hour. What should you do?
You have four options:
Don’t go, and miss out on a really fun time.
Show up empty-handed and explain red-faced that you forgot.
Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I’ve gone this. It’s expensive but it works. If you get asked for the recipe, just wink and say “It’s Grandma’s secret recipe”.
Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.
Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market – the standards like Italian, Ranch, or, if you’re ambitious, your favorite homemade dressing.
Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb all that good oily flavor.
Look around your kitchen to see if you have any of the following ingredients:
Fresh veggies – carrots, broccoli, green onions
Frozen vegetables – frozen peas are wonderful in pasta salad
Cubed or shredded cheese
Garbanzo beans (also known as Chick Peas)
Black Olives
Toss in whatever you can find. It’s an ‘everything goes’ type of recipe. Bring more dressing with you in case you need to add it later, and voila! You’re done.
If you’re feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. It’s all good.
The next time you are invited to a party, don’t panic. Just grab these instructions and whip up a meal in minutes. Enjoy!
Article Source: http://EzineArticles.com/?expert=Angela_Tyler
Monday, October 20, 2008
Friday, October 17, 2008
Better-The-Second-Time-Around Creamy Pasta
Thinking about tossing that leftover pasta from the Italian restaraunt? Think again. Here's how you can turn a tired old to-go box into a hearty meal that's even better the second time around.
Ingredients:
Leftover pasta
Your choice of cured, salted meat (optional)
2 or 3 cloves garlic, chopped
Olive oil
Butter
Milk, light cream or Half 'n Half
Garlic salt
Parmesan cheese
Cooking wine (white or sherry)
Salt and pepper to taste
Fresh parsley, chopped (optional)
Drizzle some olive oil into a large frying pan with a pat of butter and the garlic. Add a few small pieces of whatever cured salted meat you might have handy such as bacon, ham, salami, prosciutto. If you don't have any cured meat in the house, no big deal. Sautee on low to medium heat until garlic is golden around the edges.
Next add the leftover pasta, a few splashes of the milk or cream, and a glug or two of the cooking wine. Stir vigorously and bring to a low boil. Add a few shakes of garlic salt, a few generous pinches of Parmesan cheese, and salt and pepper to taste. Keep stirring until mixture thickens. Taste test for desired spiciness and to be sure the wine has cooked off.
Remove from stove and sprinkle with a little of the fresh parsley. Serve with garlic bread and a tossed salad. So good... you'll forget it was leftover!
Article Source: http://EzineArticles.com/?expert=Dina_M._Giolitto
Ingredients:
Leftover pasta
Your choice of cured, salted meat (optional)
2 or 3 cloves garlic, chopped
Olive oil
Butter
Milk, light cream or Half 'n Half
Garlic salt
Parmesan cheese
Cooking wine (white or sherry)
Salt and pepper to taste
Fresh parsley, chopped (optional)
Drizzle some olive oil into a large frying pan with a pat of butter and the garlic. Add a few small pieces of whatever cured salted meat you might have handy such as bacon, ham, salami, prosciutto. If you don't have any cured meat in the house, no big deal. Sautee on low to medium heat until garlic is golden around the edges.
Next add the leftover pasta, a few splashes of the milk or cream, and a glug or two of the cooking wine. Stir vigorously and bring to a low boil. Add a few shakes of garlic salt, a few generous pinches of Parmesan cheese, and salt and pepper to taste. Keep stirring until mixture thickens. Taste test for desired spiciness and to be sure the wine has cooked off.
Remove from stove and sprinkle with a little of the fresh parsley. Serve with garlic bread and a tossed salad. So good... you'll forget it was leftover!
Article Source: http://EzineArticles.com/?expert=Dina_M._Giolitto
Rice Noodles with Tomatoes and Tuna -A Savoury Gluten-free Alternative to Pasta
Ok. I never thought that the day would come when I would sing the praises of a rice noodle. Let alone consider it a valid, gluten-free alternative to pasta. But I've come to understand and love the little blighters.
In olden times (that is until about 4 months ago) I thought I couldn't live without pasta; then I tried - and discovered how much better I felt. My body certainly is a happier creature on rice noodles.
But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.
There's no need to bring huge vats of water to the boil, salt humungously and then drain off a veritable sea of potentially lethal, scalding water. (Never a good idea with small children and furry companions in the kitchen.) All you have to do is boil a kettle full of water, throw the noodles into a bowl, pour the contents of the kettle over and leave to sit for a few minutes while you prepare the sauce.
(Oops! That's my English heritage revealed. If you live without the joy of a kettle for boiling the water for your daily 'fix' of tea, then you'll have to bring a couple of litres of water to the boil as you normally do and then proceed as above.)
Now the sauce is, of course, the interesting part. The trick is to build up layers of flavour and then cook the noodles in the sauce for a couple of minutes, so that the noodles really absorb the sauce. But this takes chutzpah (aka barefaced cheek) and flies in the face of received wisdom about what you do, when and how.
So be it, I say. The end result is delicious. It's filling, but light enough on the digestion for a picky maiden aunt.
Leftovers, if you have any, are great at room temperature. And it showcases lots of great Italian flavours in a slightly unconventional way.
Oh, and if you ever need to, you could probably keep a self-respecting vampire away with this one. But, hey, everyone's got to live and garlic's health giving properties are not to be sneered at.
("Gloriously Gluten Free", the cookbook, boasts a number of more conventional conventional recipes for corn pasta and polenta.)
Rice noodles with tomatoes and tuna
Makes 6 appetizer portions, 3-4 main course servings
1 x 250 g/ 8 oz packet medium rice noodles
4 tbs extra virgin olive oil
3 or 4 plump garlic cloves (crushed, peeled, green germ removed and
minced )
1 good pinch, or as much as 1/4 tsp, dried chilli flakes
6 anchovy fillets in olive oil (drained and finely chopped)
4 tbs tomato paste/puree
125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough to drink)
250g/ 8 oz cherry, or mini plum tomatoes cut into quarters
salt and freshly ground black pepper to taste
200g/ 7 oz can tuna in olive oil (drained)
3-4 tbs diced black olives (stones removed)
Method
Place the rice noodles in a bowl and, as directed above, pour approximately 2 litres of boiling water over. (If it's slightly less or slightly more, it really doesn't matter, provided the noodles are fully covered. Give them a quick stir around with a wooden spoon, so you don't get the odd gummy clump that has not absorbed the water evenly.)
Now ignore the noodles for a few minutes while you deal with the other ingredients. Place the garlic and chilli flakes with the olive oil in a medium-large frying pan over medium-high heat. ( Adjust the heat, as necessary, to prevent burning.)
As soon as the mixture becomes fragrant and the garlic starts to turn golden, add the anchovies and stir well.
Now add the tomato paste/puree and stir furiously, to dissolve it.
Add the wine and leave to bubble away for a couple of minutes while you drain the noodles and hack them into smaller lengths with a pair of kitchen scissors. (Sure, you're not meant to do this for Oriental dishes; it's meant to bring bad luck, but it makes eating them easier, andit will protect your shirt.)
Add the sliced tomatoes, turn the heat up to high and give them a minute to soften. Season well with salt and freshly ground black pepper. Bearing in mind that rice noodles are naturally flavour vampires, this is no time to go light on the salt.
Break the tuna into flakes as you add it to the pan and stir. Quickly add the noodles and toss for a minute or two until all the noodles are well coated.
Finally add the chopped olives, stir again, transfer to a serving dish and serve hot, warm or at room temperature.
Article Source: http://EzineArticles.com/?expert=Annie_Kaszina
In olden times (that is until about 4 months ago) I thought I couldn't live without pasta; then I tried - and discovered how much better I felt. My body certainly is a happier creature on rice noodles.
But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.
There's no need to bring huge vats of water to the boil, salt humungously and then drain off a veritable sea of potentially lethal, scalding water. (Never a good idea with small children and furry companions in the kitchen.) All you have to do is boil a kettle full of water, throw the noodles into a bowl, pour the contents of the kettle over and leave to sit for a few minutes while you prepare the sauce.
(Oops! That's my English heritage revealed. If you live without the joy of a kettle for boiling the water for your daily 'fix' of tea, then you'll have to bring a couple of litres of water to the boil as you normally do and then proceed as above.)
Now the sauce is, of course, the interesting part. The trick is to build up layers of flavour and then cook the noodles in the sauce for a couple of minutes, so that the noodles really absorb the sauce. But this takes chutzpah (aka barefaced cheek) and flies in the face of received wisdom about what you do, when and how.
So be it, I say. The end result is delicious. It's filling, but light enough on the digestion for a picky maiden aunt.
Leftovers, if you have any, are great at room temperature. And it showcases lots of great Italian flavours in a slightly unconventional way.
Oh, and if you ever need to, you could probably keep a self-respecting vampire away with this one. But, hey, everyone's got to live and garlic's health giving properties are not to be sneered at.
("Gloriously Gluten Free", the cookbook, boasts a number of more conventional conventional recipes for corn pasta and polenta.)
Rice noodles with tomatoes and tuna
Makes 6 appetizer portions, 3-4 main course servings
1 x 250 g/ 8 oz packet medium rice noodles
4 tbs extra virgin olive oil
3 or 4 plump garlic cloves (crushed, peeled, green germ removed and
minced )
1 good pinch, or as much as 1/4 tsp, dried chilli flakes
6 anchovy fillets in olive oil (drained and finely chopped)
4 tbs tomato paste/puree
125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough to drink)
250g/ 8 oz cherry, or mini plum tomatoes cut into quarters
salt and freshly ground black pepper to taste
200g/ 7 oz can tuna in olive oil (drained)
3-4 tbs diced black olives (stones removed)
Method
Place the rice noodles in a bowl and, as directed above, pour approximately 2 litres of boiling water over. (If it's slightly less or slightly more, it really doesn't matter, provided the noodles are fully covered. Give them a quick stir around with a wooden spoon, so you don't get the odd gummy clump that has not absorbed the water evenly.)
Now ignore the noodles for a few minutes while you deal with the other ingredients. Place the garlic and chilli flakes with the olive oil in a medium-large frying pan over medium-high heat. ( Adjust the heat, as necessary, to prevent burning.)
As soon as the mixture becomes fragrant and the garlic starts to turn golden, add the anchovies and stir well.
Now add the tomato paste/puree and stir furiously, to dissolve it.
Add the wine and leave to bubble away for a couple of minutes while you drain the noodles and hack them into smaller lengths with a pair of kitchen scissors. (Sure, you're not meant to do this for Oriental dishes; it's meant to bring bad luck, but it makes eating them easier, andit will protect your shirt.)
Add the sliced tomatoes, turn the heat up to high and give them a minute to soften. Season well with salt and freshly ground black pepper. Bearing in mind that rice noodles are naturally flavour vampires, this is no time to go light on the salt.
Break the tuna into flakes as you add it to the pan and stir. Quickly add the noodles and toss for a minute or two until all the noodles are well coated.
Finally add the chopped olives, stir again, transfer to a serving dish and serve hot, warm or at room temperature.
Article Source: http://EzineArticles.com/?expert=Annie_Kaszina
Chicken with White Wine & Pasta
Here is a great recipe that is so simple to make. You will find that most of the ingredients are relatively inexpensive as well. Happy Eating!
Recipe:
3 Tbsp. Olive Oil
1/2 C. Chopped Onions
4 Tbsp. Chopped Garlic
Sautee all of the above until onions start to turn a bit brown.
Add all of the following...
1/2 C. White Wine
Let simmer on medium heat for about 5 mins.
Add all of the following...
White Wine into a wine glass, and enjoy for yourself!
Add one of the following...
1 C. canned red sauce
1 can stewed tomatoes
1 can chopped tomatoes
4 chopped fresh tomatoes
Let simmer for about 5 mins.
Add one of the following...
4 chicken quarters
4 chicken breasts
Add all of the following...
4 sprigs of Fresh rosemary (I leave them whole and remove once dish is completed)
Salt & Pepper to taste
Pleace in 400 degree oven & cook until chicken reaches an internal temp. of 180 degrees.
Add all of the following...
At this point, you should be ready for your second glass of wine! Enjoy!
Serve over a bed of pasta.
Garnish with parm.
Tips from Chef Bek:
* Wheat pasta can be substituted for white.
* Dried Rosemary can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the white wine.
* Cooking spray can be substituted for the oil you sauté your vegetables with.
* Fish can be substituted for chicken.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
Recipe:
3 Tbsp. Olive Oil
1/2 C. Chopped Onions
4 Tbsp. Chopped Garlic
Sautee all of the above until onions start to turn a bit brown.
Add all of the following...
1/2 C. White Wine
Let simmer on medium heat for about 5 mins.
Add all of the following...
White Wine into a wine glass, and enjoy for yourself!
Add one of the following...
1 C. canned red sauce
1 can stewed tomatoes
1 can chopped tomatoes
4 chopped fresh tomatoes
Let simmer for about 5 mins.
Add one of the following...
4 chicken quarters
4 chicken breasts
Add all of the following...
4 sprigs of Fresh rosemary (I leave them whole and remove once dish is completed)
Salt & Pepper to taste
Pleace in 400 degree oven & cook until chicken reaches an internal temp. of 180 degrees.
Add all of the following...
At this point, you should be ready for your second glass of wine! Enjoy!
Serve over a bed of pasta.
Garnish with parm.
Tips from Chef Bek:
* Wheat pasta can be substituted for white.
* Dried Rosemary can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the white wine.
* Cooking spray can be substituted for the oil you sauté your vegetables with.
* Fish can be substituted for chicken.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
Monday, October 13, 2008
Looking For a Great Italian Meatball Recipe?
Looking for a great Italian meatball recipe? Wrap your lips around this one.
This recipe was given to my by my 105 year old Sicilian great-grandma. This is the real deal.
The Best Meatball Recipe
Can be prepared in 45 minutes or less.
Ingredients
1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli Cheese
1 cup bread crumb
1 clove garlic - minced
1 teaspoon salt
Preparation
(All mixing is done be hand)
In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20
meatballs per pound.
IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.
Bake for 12 minutes on one side then 10 minutes for the other.
BEWARE If you choose to fry your meatballs make sure you are alone. The aroma is so overwhelming that anyone in smelling distance will be steal your meatballs right out of the frying pan.
I freeze the meatballs in plastic bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.
Buon Appetito!
Paul Altobelli is an internet marketing specialist experienced in strategic planning, lead generation, website development, search engine optimization, internet sales and marketing program development. He also loves to cook. For more of Paul's Italian recipes visit http://www.paulaltobelli.com or email Paul directly at altobelli@gmail.com.
Article Source: http://EzineArticles.com/?expert=Paul_Altobelli
This recipe was given to my by my 105 year old Sicilian great-grandma. This is the real deal.
The Best Meatball Recipe
Can be prepared in 45 minutes or less.
Ingredients
1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli Cheese
1 cup bread crumb
1 clove garlic - minced
1 teaspoon salt
Preparation
(All mixing is done be hand)
In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20
meatballs per pound.
IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.
Bake for 12 minutes on one side then 10 minutes for the other.
BEWARE If you choose to fry your meatballs make sure you are alone. The aroma is so overwhelming that anyone in smelling distance will be steal your meatballs right out of the frying pan.
I freeze the meatballs in plastic bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.
Buon Appetito!
Paul Altobelli is an internet marketing specialist experienced in strategic planning, lead generation, website development, search engine optimization, internet sales and marketing program development. He also loves to cook. For more of Paul's Italian recipes visit http://www.paulaltobelli.com or email Paul directly at altobelli@gmail.com.
Article Source: http://EzineArticles.com/?expert=Paul_Altobelli
Fire Cracker Italian Sausage Pasta
You will find that this recipe is very easy to make. And you can prep all of your ingredients in advance. Perfect for the busy mom on the go. Once you have all your troops ready for dinner, you can toss it all together in a matter of minutes.
This is a recipe that is a huge hit with my entire family. Even my picky toddlers!
Fire Cracker Italian Sausage Pasta
Recipe
1 pound uncooked wheat pasta (be sure to use a fun shape)
1 large zucchini - sliced
1/2 cup red onion - sliced
3 T fresh garlic - chopped
1/2 cup olive oil
3 Italian sausage links - sliced
1/2 cup frozen peas
1/4 cup fresh basil
1/4 cup green onions
Salt and Pepper
Preparation
Pasta:
Cook pasta according to package. Drain. Set aside.
Italian Sausage:
Cook Italian Sausage until done. Set aside until it is cool enough to
touch. Slice into bite size pieces.
Herbs & Vegetables:
Zucchini - wash, slice into bit size pieces
Red Onion - peal, slice
Fresh Garlic - peal, chop
Frozen Peas - soak in warm water until no longer frozen, drain, set aside
Fresh Basil - wash, chiffonade (see tip below)
Green Onions - wash, slice into small pieces
Instructions
Heat a pan large enough for all of the above ingredients. I tend to use the stock pot I boiled my pasta in. Throw in 2 T. olive oil, zucchini, red onions, garlic, and Italian sausage. Sauté until zucchini is tender.
Once tender, toss in all of your herbs and vegetables, and the remaining olive oil.
Add salt and pepper to taste.
Sprinkle with parmesan cheese.
Enjoy!
Tips from Chef Bek:
White pasta can be substituted for wheat.
Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
Chicken broth can be substituted for the oil which goes into the pasta once tossed.
Cooking spray can be substituted for the oil you sauté your vegetables with.
Turkey sausage is a great substitute for pork Italian sausage.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
This is a recipe that is a huge hit with my entire family. Even my picky toddlers!
Fire Cracker Italian Sausage Pasta
Recipe
1 pound uncooked wheat pasta (be sure to use a fun shape)
1 large zucchini - sliced
1/2 cup red onion - sliced
3 T fresh garlic - chopped
1/2 cup olive oil
3 Italian sausage links - sliced
1/2 cup frozen peas
1/4 cup fresh basil
1/4 cup green onions
Salt and Pepper
Preparation
Pasta:
Cook pasta according to package. Drain. Set aside.
Italian Sausage:
Cook Italian Sausage until done. Set aside until it is cool enough to
touch. Slice into bite size pieces.
Herbs & Vegetables:
Zucchini - wash, slice into bit size pieces
Red Onion - peal, slice
Fresh Garlic - peal, chop
Frozen Peas - soak in warm water until no longer frozen, drain, set aside
Fresh Basil - wash, chiffonade (see tip below)
Green Onions - wash, slice into small pieces
Instructions
Heat a pan large enough for all of the above ingredients. I tend to use the stock pot I boiled my pasta in. Throw in 2 T. olive oil, zucchini, red onions, garlic, and Italian sausage. Sauté until zucchini is tender.
Once tender, toss in all of your herbs and vegetables, and the remaining olive oil.
Add salt and pepper to taste.
Sprinkle with parmesan cheese.
Enjoy!
Tips from Chef Bek:
White pasta can be substituted for wheat.
Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
Chicken broth can be substituted for the oil which goes into the pasta once tossed.
Cooking spray can be substituted for the oil you sauté your vegetables with.
Turkey sausage is a great substitute for pork Italian sausage.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
Summer Basil Pasta Salad
With the long hot days of summer, you will find that you will need something lighter than a T-bone steak.
If you are seeking a fresh and light pasta salad, they you will need to serve this at your next gathering.
Summer Basil Pasta Salad
Recipe:
16 oz. box Whole Wheat pasta, find a fun shape.
10 oz. frozen chopped spinach (2 cups fresh could be substituted)
1 cup fresh diced tomatoes
1/4 cup finely sliced red onion
4 Tbsp. fresh basil, chopped
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
3 Tbsp. garlic powder
Salt & pepper to taste
Pasta: Cook pasta according to the package. Drain and let cool. Or run under cold water and ice.
Vegetables: Thaw spinach and drain all excess water by pressing it with your hands.
Wash and dice tomatoes. Slice red onion. Chop fresh basil.
Mix cooled pasta, vegetables, and remaining ingredients in a large mixing bowl. Let sit in refrigerator for at least one hour.
Garnish with Parmesan Cheese and Basil
Tips from Chef Bek:
* White pasta can be substituted for wheat.
* Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the oil
* Don’t have Balsamic Vinegar; replace it with your favorite Fat Free Italian Dressing.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
If you are seeking a fresh and light pasta salad, they you will need to serve this at your next gathering.
Summer Basil Pasta Salad
Recipe:
16 oz. box Whole Wheat pasta, find a fun shape.
10 oz. frozen chopped spinach (2 cups fresh could be substituted)
1 cup fresh diced tomatoes
1/4 cup finely sliced red onion
4 Tbsp. fresh basil, chopped
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
3 Tbsp. garlic powder
Salt & pepper to taste
Pasta: Cook pasta according to the package. Drain and let cool. Or run under cold water and ice.
Vegetables: Thaw spinach and drain all excess water by pressing it with your hands.
Wash and dice tomatoes. Slice red onion. Chop fresh basil.
Mix cooled pasta, vegetables, and remaining ingredients in a large mixing bowl. Let sit in refrigerator for at least one hour.
Garnish with Parmesan Cheese and Basil
Tips from Chef Bek:
* White pasta can be substituted for wheat.
* Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the oil
* Don’t have Balsamic Vinegar; replace it with your favorite Fat Free Italian Dressing.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
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