Southern Living has a great collection of lightened southern classic dishes. I'm sure you can tell that I love the idea of slimming down and lightening up favorite dishes so that we can enjoy them without taking in all the fat and calories of the original dish. So with that, here is a recipe for a lightened layered carrot cake recipe. Recently I've kind of become obsessed with well made carrot cake, so I am definitely excited to see how this one rates.

Layered Carrot Cake

• YIELD: Makes 16 servings
• HANDS-ON: 30 MINUTES
• TOTAL: 2 HOURS
• COURSE: Cakes/Frostings, Desserts

Ingredients

• CARROT CAKE BATTER
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 (8-oz.) can crushed pineapple in juice, drained
• 1/4 cup vegetable oil
• 2 large eggs
• 2 egg whites
• 1 tablespoon vanilla extract
• 3 cups grated carrots
• Vegetable cooking spray
• CREAM CHEESE FROSTING
• 1/2 (8-oz.) package 1/3-less-fat cream cheese
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 to 2 tsp. fat-free milk (optional)

Preparation

• Prepare Batter:
• 1. Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
• 2. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
• Prepare Frosting:
• Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in up to 2 tsp. milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
• Try This Twist!
• Carrot Cake Muffins: Omit Frosting. Place about 15 paper baking cups in muffin pans, and coat with cooking spray. Prepare batter, and fold in 1/2 cup chopped toasted pecans and 1/2 cup golden raisins with carrots. Spoon batter into baking cups, filling about two-thirds full. Bake as directed. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature. Makes about 15 muffins.
• Per serving: Calories 204; Fat 7.3g (sat 1g, mono 2.6g, poly 3.4g); Protein 3.8g; Carb 31.9g; Fiber 1.9g; Chol 28mg; Iron 1.2mg; Sodium 356mg; Calc 23mg

Lightened King Ranch Casserole

Southern style favorites often carry more calories than most of us want to know about.Southern Living has slimmed down a whole bunch of southern dishes in their Lightened Southern Classics article. Here is one for Lightened King Ranch Casserole.

Light King Ranch Chicken Casserole

Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

Prep Time: 15 minutes
Cook Time: 5 minutes
Bake: 35 minutes
Yield: Makes 8 servings

Ingredients

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• Vegetable cooking spray
• 2 cups chopped cooked chicken breasts
• 1 (10-ounce) can fat-free cream of chicken soup, undiluted
• 1 (10-ounce) can fat-free cream of mushroom soup, undiluted
• 1 (10-ounce) can diced tomato and green chiles
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 12 (6-inch) corn tortillas
• 1 (8-ounce) block reduced-fat Cheddar cheese, shredded

Preparation

Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

Stir in chicken and next 6 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes or until bubbly.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Nutritional Information

Calories:

282 (32% from fat)

Fat:

9.9g (sat 5g,mono 0.5g,poly 0.7g)

Protein:

21g

Carbohydrate:

26.4g

Fiber:

3.1g

Cholesterol:

54.4mg

Iron:

0.7mg

Sodium:

947mg

Calcium:

248mg

Southern Living, MARCH 2004

Southern style favorites often carry more calories than most of us want to know about.Southern Living has slimmed down a whole bunch of southern dishes in their Lightened Southern Classics article. Here is one for Banana Pudding.

Lightened Hummingbird Cake

We lowered the fat and calories by substituting applesauce for some of the oil, using less butter and sugar, fewer eggs, and substituting light for regular cream cheese.

Yield: 20 servings (serving size: 1 slice)

Ingredients

• Vegetable cooking spray
• 3 cups plus 2 teaspoons all-purpose flour, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 3 tablespoons vegetable oil
• 1 3/4 cups mashed banana (about 5 to 6)
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• Cream Cheese Frosting

Preparation

Coat 3 (9-inch) round cakepans with cooking spray; sprinkle 2 teaspoons flour evenly into pans, shaking to coat.

Combine remaining 3 cups flour and next 4 ingredients in a large bowl. Stir together eggs, applesauce, and oil; add to flour mixture, stirring just until dry ingredients are moistened. (Do not beat.) Stir in mashed banana, vanilla extract, and pineapple. Pour batter evenly into prepared pans.

Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake.

Orginia Hummingbird cake per slice: Calories 476 (45% from fat); Fat 24g (sat. 7.6); Chol 57mg; Sodium 191mg.

Nutritional Information

Calories:

407 (21% from fat)

Fat:

9.5g (sat 2.9g,mono 3.2g,poly 2.1g)

Protein:

4.6g

Carbohydrate:

78g

Fiber:

1.7g

Cholesterol:

33mg

Iron:

1.3mg

Sodium:

184mg

Calcium:

31mg

Southern Living, FEBRUARY 2001

Southern style favorites often carry more calories than most of us want to know about.Southern Living has slimmed down a whole bunch of southern dishes in their Lightened Southern Classics article. Here is one for Banana Pudding.

Banana Pudding

These make great individual party desserts. We love it with extra wafers.

Prep Time: 30 minutes
Other: 50 minutes
Yield: Makes 8 servings

Ingredients

• 1/3 cup all-purpose flour
• Dash of salt
• 2 1/2 cups 1% low-fat milk
• 1 (14-oz.) can fat-free sweetened condensed milk
• 2 egg yolks, lightly beaten
• 2 teaspoons vanilla extract
• 3 cups sliced ripe bananas
• 48 reduced-fat vanilla wafers
• 4 egg whites
• 1/4 cup sugar

Preparation

1. Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.

2. Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.

3. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.

4. Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.

Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 to 25 minutes; cool as directed.

Nutritional Information

Calories:

359

Fat:

3.6g (sat 1g,mono 0.7g,poly 0.3g)

Protein:

11g

Carbohydrate:

70.7g

Fiber:

1.3g

Cholesterol:

58mg

Iron:

1.1mg

Sodium:

234mg

Calcium:

242mg

Southern Living, JUNE 2010

Slow Cooker Beans and Rice

Southern style favorites often carry more calories than most of us want to know about. Southern Living has slimmed down a whole bunch of southern dishes in their Lightened Southern Classics article. Here is one for Slow Cooker Beans and Rice.

Slow-Cooker Red Beans and Rice

Hands-on Time: 15 min.; Total Time: 7 hr., 15 min.

Prep Time: 15 minutes
Other: 7 hours
Yield: Makes 10 cups (serving size: 1 cup with 1 cup rice)

Ingredients

• 1 pound dried red beans
• 3/4 pound smoked turkey sausage, thinly sliced
• 3 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon Creole seasoning
• Hot cooked long-grain rice
• Hot sauce (optional)
• Garnish: finely chopped green onions, finely chopped red onion

Preparation

1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.

2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.

Try These Twists!

Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.

Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg

Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.

Per cup (with 1 cup rice): Calories 424; Fat 3.2g (sat 1.1g, mono 0.2g, poly 0.4g); Protein 17.2g; Carb 79.5g; Fiber 7.6g; Chol 25mg; Iron 4.3mg; Sodium 804mg; Calc 76mg

Nutritional Information

Calories:

407

Fat:

2.1g (sat 0.8g,mono 0.2g,poly 0.2g)

Protein:

19g

Carbohydrate:

77.1g

Fiber:

11.7g

Cholesterol:

15mg

Iron:

5.8mg

Sodium:

492mg

Calcium:

115mg

Southern Living, DECEMBER 2009

Chimichurri Sauce

To go along with its collection of taco recipes, Southern Living shared some sauce recipes that you can use with many other recipes as well.

Chimichurri

Prep: 10 min., Cook: 45 sec., Stand: 5 min. This sauce is nothing like Maria's fiery version. We toned down the heat, but we loved her method of soaking the pepper flakes. The bright green will eventually darken if you make it ahead, but it's just as good. Serve with any taco or on grilled meats.

Yield: Makes 3/4 cup (serving size: 1 tbsp.)

Ingredients

• 1 tablespoon dried crushed red pepper
• 3 tablespoons red wine vinegar
• 2 large bunches fresh cilantro, coarsely chopped (about 3 cups)
• 1/4 cup vegetable oil
• 2 teaspoons dried oregano
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Preparation

1. Microwave 1/4 cup water at HIGH 45 seconds. Add crushed red pepper, and let stand 5 minutes. Pour through a fine wire-mesh strainer into a bowl, discarding liquid.

2. Process vinegar, next 5 ingredients, and 2 Tbsp. water in a food processor 5 to 10 seconds or until cilantro is finely chopped. Stir in crushed red pepper. Store in an airtight container up to 3 days.

Nutritional Information

Calories:

44

Fat:

4.8g (sat 0.7g,mono 1g,poly 3g)

Protein:

0.2g

Carbohydrate:

0.6g

Fiber:

0.4g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

51mg

Calcium:

8mg

Maria Corbalan, Taco Xpress, Austin, Texas, Southern Living, JUNE 2009

Sacrificing flavor for healthier meals is never fun. Check out Southern Living's collection of Lightened Suppers and find something delicious and healthy to make and enjoy. Here is a lightened recipe for Tacos Al Pastor.

Tacos Al Pastor

Tacos Al pastor is a Mexican dish featuring a pork and pineapple mixutre. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. These tacos are genererally served on soft tortillas and include cilantro, onions, lime juice, pineapple, and salsa.

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill: 4 hours
Yield: Makes 6 tacos

Ingredients

• 1 pound pork tenderloin, cut into 1/2-inch cubes
• 1 (8-oz.) can pineapple tidbits in juice, drained
• 1 medium onion, chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon Mexican-style chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon chopped garlic
• 3/4 teaspoon salt
• 1 tablespoon canola oil
• 6 (8-inch) soft taco-size corn or flour tortillas, warmed
• Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño

Preparation

1. Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.

Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup pork mixture (not including toppings).

Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs, chopped, for pork tenderloin. Proceed with recipe as directed.

Per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings): Calories 230; Fat 10.4g (sat 2.3g, mono 3.5g, poly 1g); Protein 15.5g; Carb 17.7g; Fiber 0.8g; Chol 50mg; Iron 1.8mg; Sodium 564mg; Calc 62mg

Nutritional Information

Calories:

221

Fat:

8.1g (sat 1.9g,mono 2.8g,poly 1g)

Protein:

18.2g

Carbohydrate:

17.7g

Fiber:

0.8g

Cholesterol:

50mg

Iron:

1.9mg

Sodium:

552mg

Calcium:

58mg

Maria Corbalan, Taco Xpress, Austin, Texas, Southern Living, JUNE 2009

From Southern Living's collection of Main Dish Salads, here is a recipe for Turkey-Artichoke Pecan Salad. I really like the idea of having a protein packed salad for dinner, especially on days where I know I didn't eat as well as I should have.

Turkey-Artichoke-Pecan Salad

Ingredients

• 5 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• Chopped cooked turkey
• Canned artichoke hearts, coarsely chopped
• Green onions, thinly sliced
• Chopped toasted pecans
• Feta cheese

Preparation

Whisk together vinegar, parsley, basil, salt, and pepper. Whisk in olive oil until blended. Toss with chopped turkey, chopped artichoke hearts, sliced green onions, chopped pecans, and feta cheese.

Southern Living, NOVEMBER 2009

Migas Tacos

Check out another healthy taco recipe from Southern Living. Migas Tacos would be great for breakfast, or even a mid day protein pick me up.

Migas Tacos

Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: Makes 2 tacos

Ingredients

• 1/3 cup lightly crushed tortilla chips
• 1/4 cup chopped onion
• 1/4 cup diced tomatoes
• 2 tablespoons chopped jalapeño peppers
• 1 teaspoon vegetable oil
• 2 large eggs, lightly beaten
• Pinch of salt and pepper
• 2 (8-inch) soft taco-size flour tortillas, warmed
• 1/2 cup (2 oz.) shredded 2% reduced-fat Mexican four-cheese blend

Preparation

1. Sauté first 4 ingredients in hot oil in a medium-size nonstick skillet over medium heat 3 to 4 minutes or just until onion is translucent.

2. Whisk together eggs, salt, and pepper. Add to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened and moist. (Do not overstir.) Spoon egg mixture into warm tortillas, and sprinkle with cheese; serve immediately.

Note: Nutritional analysis is per taco with flour tortilla.

Nutritional Information

Calories:

256

Fat:

13.8g (sat 5.7g,mono 2g,poly 1.9g)

Protein:

10.7g

Carbohydrate:

25g

Fiber:

2g

Cholesterol:

21.8mg

Iron:

1.3mg

Sodium:

384mg

Calcium:

280mg

Maria Corbalan, Taco Xpress, Austin, Texas, Southern Living, JUNE 2009

Tacos are delicious and fun to eat, especially when you've had day that was not quite a fiesta. Here is the first of a series of healthy taco recipes from Southern Living. This recipe is perfect for vegetarians looking for a new way to enjoy tacos.

Tacos Verdes

Yield: Makes 16 tacos

Ingredients

• 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
• 1 (8-oz.) package sliced fresh mushrooms
• 2 medium zucchini, diced
• 2 medium tomatoes, chopped
• 1 large red bell pepper, chopped
• 1/2 small eggplant, diced
• 1 small white onion, chopped
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 1 1/4 teaspoons salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon pepper
• 16 (8-inch) soft taco-size corn or flour tortillas, warmed
• Toppings: shredded cabbage, crumbled queso fresco (fresh Mexican cheese)

Preparation

1. Bring first 13 ingredients and 1 cup water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, stirring occasionally, 20 minutes or until vegetables are tender. Serve vegetable mixture using a slotted spoon with warm tortillas and desired toppings.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup vegetable mixture (not including toppings).

Nutritional Information

Calories:

112

Fat:

3.4g (sat 0.7g,mono 0.2g,poly 0.7g)

Protein:

3g

Carbohydrate:

18.2g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

373mg

Calcium:

55mg

Maria Corbalan, Taco Xpress, Austin, Texas, Southern Living, JUNE 2009

Tacos are delicious and fun to eat, especially when you've had day that was not quite a fiesta. Here is the first of a series of healthy taco recipes from Southern Living. This recipe also includes a vegetarian way to prepare the tacos that seems to be just as delicious as the meat recipe.

Picadillo Tacos

This meaty mixture is also great served as a taco salad or wrapped in enchiladas and burritos.

Prep Time: 15 minutes
Cook Time: 16 minutes
Yield: Makes 8 tacos

Ingredients

• 1 pound ground round
• 1 tablespoon vegetable oil
• 2 carrots, diced
• 1 small onion, diced
• 1/2 teaspoon salt
• 2 plum tomatoes, diced
• 1 to 2 canned chipotle peppers in adobo sauce, minced
• 8 (8-inch) soft taco-size corn or flour tortillas, warmed
• Garnish: fresh cilantro sprigs

Preparation

1. Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned. Stir in carrots, onion, and salt; sauté 5 minutes. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften. Serve mixture with warm tortillas. Garnish, if desired.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup beef mixture (not including garnish).

Vegetarian Picadillo Tacos: Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sautéing crumbles in hot oil 3 to 4 minutes. Prep: 15 min., Cook: 13 min.

Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 0.8g, mono 0.8g, poly 2.7g); Protein 9.7g; Carb 20.6g; Fiber 2.5g; Chol 0mg; Iron 2.2mg; Sodium 548mg; Calc 63mg

Nutritional Information

Calories:

165

Fat:

5.8g (sat 1.5g,mono 1.1g,poly 1.2g)

Protein:

11.1g

Carbohydrate:

16.8g

Fiber:

1g

Cholesterol:

23mg

Iron:

1.8mg

Sodium:

395mg

Calcium:

48mg

Maria Corbalan, Southern Living, JUNE 2009

Quick Makeup Tips

Southern Living has a great article about looking fresh faced at all times, even when you don't have enough time to completely do your makeup.

5 Minute Makeup Tips

Pressed for time but want a flawless face? Nashville cosmetics expert Linda Roberts shares her tips for a fresh look in (almost) no time.

Invest in a hardworking concealer.
It’s worth the splurge to find a product that provides sheer, long-lasting coverage to hide imperfections, like dark circles or blemishes. Look for those that glide on effortlessly and are about a half-shade lighter than your natural skin tone.

Skip the foundation.
“Foundation ages everyone by making skin look heavy and lifeless, drawing attention to lines and wrinkles,” Linda says. Instead, she recommends using a lightweight tinted moisturizer with SPF. This knocks out three steps—moisture, sunscreen, and color—all in one.

Multitask with a reliable color.
Don’t waste time applying separate color to eyes, lips, and cheeks. Instead, find a product that can be used for all three in a color flattering to your skin tone. (Neutral berry shades work for many.) Apply blush in circular motions on the apples of the cheeks.

Don’t even think about leaving home without mascara.
It’s the polish all Southern girls love. Apply two coats to the top lashes, skipping the bottom, which can give you the dreaded “raccoon look.”

Linda's Favorite Quick and Easy Makeup Solutions

• To brighten eyes: Better Than Cover Concealer, $24, thecosmeticmarket.com. (Bonus: This product is made in Tennessee.)
• To even out complexion: Laura Mercier Oil-Free Tinted Moisturizer SPF 20, $42, lauramercier.com
• To add color: Nars The Multiple in “South Beach,” $38, narscosmetics.com
• To finish your look: Maybelline Lash Stiletto Voluptuous Washable Mascara in “Very Black,” $8.99, walgreens.com

I found this recipe at Southern Living. It's an interesting way to get some healthy fats and veggies, and carbs all in one dish.

Avocado Salad

Yield: Makes 4 to 5 servings

Ingredients

• 2 (3/4-inch-thick) French bread slices, cubed
• 2 avocados
• 1/2 cup firmly packed Bibb lettuce leaves
• 1/4 cup watercress
• 2 tomatoes, chopped
• 1 celery stalk, sliced
• Vinaigrette Dressing

Preparation

Bake bread cubes at 350° for 10 minutes or until crisp and dry.

Cut 1/4 of 1 avocado lengthwise into thin slices, and chop remaining avocado.

Combine croutons, chopped avocado, lettuce, and next 3 ingredients in a large bowl; top with sliced avocado, and toss with Vinaigrette Dressing. Serve immediately.

Let's Get Organized: Laundry Room

Here is the next part of Southern Living's Easy Ways to Get Organized . If you missed the previous parts, check them out here

Neat Ideas for the Laundry Room

It's not often we're blown away by a laundry room. In fact, many homeowners we visit try hard to hide this space. They'll speed-walk past a closed door, offering only, "In there is just the laundry room. You don't want to see that." This was not the case with the Mitchell-Leef family, who put a lot of planning into their laundry room with the help of Harrison Design Associates in Atlanta. The room is all about the best storage, a smart layout, and little details that make cleaning clothes less time-consuming. We've piled up their tips plus many more.

Well-stowed Supplies

• Keep stain removers, sponges, and scrubbers in containers on a shelf or in a cabinet above your washing machine. Transfer detergents into smaller, dishwasher-safe containers that are easier to handle.
• Trade in your clunky ironing board that's a hassle to fold up and down for one that can be mounted on a wall or on the back of a door. Find full-size boards online at sites such as www.containerstore.com and www.stacksandstacks.com.
• Post a stain-fighting cheat sheet on the inside of a cabinet door.

Little Helpers

• Counterspace can be the key to spending less time in the laundry room. If you don't have any, consider purchasing a small melamine table, which is stain- and water-resistant. You'll be able to treat and fold clothes faster.
• If you don't have a sink, set a large bowl nearby for soaking items.
• Place a lost-and-found bin near your washer and dryer to toss in stuff found in pockets or at the bottom of the dryer, such as keys, buttons, and loose change.

Be Smart With Space

• Evaluate how much washing you're doing these days. If you're not using the most efficient machines for your needs, new ones may actually save you money. When buying new machines, always investigate how much electricity they will use in a year. Other design features that help save energy include water level controls, moisture sensors, and spin cycle adjustments.
• Switch the door on the washing machine and/or dryer to open the other way if that makes it easier to load and unload laundry.

Timesaving Sorting

Never face a heaping pile of dirty clothes again! Designate baskets for darks, lights, and dry-cleaning so everyone can help sort clothes. Have canvas-lined baskets embroidered, or label them with a fabric marker. Discount and specialty stores sell rolling carts with divided bins. Use adhesive felt letters to label each one, so everyone knows what goes where.

Sara Anderson