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It's tomatoes today, which are actually a fruit even though the U.S. Supreme Court declared them a veggie in 1893. Nothing can quite compare to the taste and juiciness of a just-picked really red, vine ripened late summer or early autumn tomato. That might be stretching it a bit, but until you've eaten one yourself, you just don't know how delicious they really are. Perhaps you don't like tomatoes or they don't like you because your stomach can't handle the acidity of the tomato. Sorry about that. I've finally learned, after gardening for umpteen years, to let those tomatoes stay on the vines until they are a deep, deep red. I look under the leaves and see what I think is a red tomato, pick it and it's orange red. So now I wait for the next tomatoes to get really, really red as the flavor is so much sweeter. The season for freshly grown tomatoes goes by too quickly. Before we know what happened, they're gone with the first frost. Lucky for us, we live by the lake and don't get that first killing frost. I'm still picking tomatoes, cucumbers and colored sweet peppers. I will plant tomatoes and harvest them, the good Lord willing and if the creeks don't rise, until I can no longer get on my knees to plant, take care of them through the summer and then reap the harvest. Life is good!

In today's recipes I've taken my wire whisk and whisked out the excess fats, sugars, sodium and cost of the ingredients. Wouldn't it be great if we could actually do that!

GRECIAN TOMATO SALAD

1/2 c. fat-free mayo

1/2 c. finely diced cucumbers

3 T. crumbled feta cheese

1 t. dried basil flakes

1-1/2 t. minced fresh onion

3 medium tomatoes, sliced about 1/4-inch thick

Fresh parsley

In a medium bowl, combine first five ingredients. Mix well. Refrigerate. On a small platter, arrange tomato slices, one over the other, over-lapping each slice. When ready to serve, spoon cucumber mixture over top. Garnish with small sprigs of fresh parsley, making this a pretty salad to serve with almost any meal.

Makes 4-6 servings.

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TACO BUBBLE CASSEROLE

1/2 lb. extra lean ground beef or ground turkey

1-4 oz. can sliced mushrooms, drained - optional

1-8 oz. can no-salt tomato sauce

1 c. peeled, finely diced fresh tomatoes

Sugar substitute, suitable for baking to equal 1 T. sugar

1/2 c. chunky salsa, homemade or boughten

1/3 c. sliced black olives

1 t. taco seasoning

1 t. dried basil leaves

1-7-1/2 oz. tube refrigerated buttermilk biscuit dough

3/4 c. shredded reduced-fat cheddar cheese

In a large skillet sprayed with non-stick cooking spray, brown ground beef. Stir in next 8 ingredients. Mix well to combine. Remove from heat.

Separate biscuits, cutting each biscuit into 4 pieces. Gently fold biscuit pieces into meat mixture. (that's correct...fold IN the pieces). Spread mixture into 8x8-inch baking dish sprayed with non-stick cooking spray. Bake for 15 minutes at 400 degrees. Remove from oven; sprinkle cheese evenly over top. Return to oven. Bake for 5-7 minutes or until cheese melts. Cool on wire rack for 5 minutes before serving.

Serves 4-6

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SASSY FRESH SALSA

1-1/2 c. peeled, diced, fresh tomatoes

1/2 c. diced onions

3/4 t. minced fresh garlic

1 T. diced, seeded jalapeno peppers

2 t. taco seasoning

In a medium bowl, preferably glass, combine all ingredients. Cover and chill at least 45 minutes. Gently stir again just before serving.

Makes about 2 c. salsa.

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TOMATO & BROCCOLI BAKE

2 T. fat-free Italian salad dressing

1/2 c. diced onions

2 c. peeled, diced fresh tomatoes

Sugar substitute, suitable for baking, to equal 1 T. sugar

1 T. snipped fresh parsley (can use 1 t. dried flakes but flavor isn't as good)

1-1/2 c. very small broccoli florets, fresh or frozen

2 c. hot, cooked rotini pasta (1 c. uncooked)

3/4 c. shredded reduce-fat cheddar cheese, divided

3/4 c. shredded reduce-fat mozzarella cheese, divided

Pour Italian dressing into large skillet. Stir in onions. Cook over medium heat for 3 minutes. Add next 3 ingredients. Lower heat and simmer for 4 minutes, stirring occasionally. Stir in broccoli; cover and simmer 5 minutes, stirring occasionally. Add pasta, and 1/2 c. each kind of cheese. Mix well to combine. Spread mixture into a 8x8-inch baking dish. Bake at 350 degrees for 30 minutes. Remove from oven; sprinkle with rest of cheese. Return to oven and continue baking for 8-10 minutes or until cheese has melted. Cool on a wire rack, 5 minutes before serving.

Makes 4-6 servings.

Note: If you don't have restrictions in your diet. You can use regular cheese for reduced fat, sugar for sugar substitute, original mayo for fat-free using same amount for substitutions.

TFD: Autumn is a season followed immediately by looking forward to spring!

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