Roasted Red Pepper, Broccoli, Asparagus Alfredo

Ingredients:

• 2 whole red bell peppers cut in half with stems and seeds removed
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 1 yellow onion, diced
• 1 cup broccoli florets cut in small pieces
• 1 cup asparagus cut in pieces
• 1 cup spinach cut in pieces
• 1 cup fat free half & half
• 4 oz. garlic & herb goat cheese
• 1 small bag shredded parmesan cheese
• 1/2 box whole wheat linguine, cooked to al dente

Directions:

1.) Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 30 minutes until peppers are blackened. Remove from oven and cover with foil.

2.) Sauté onions, garlic and olive oil until fragrant and tender.  Add broccoli and asparagus and cook over medium heat (covered) until tender.  Remove from heat.

3.) In a skillet combine half & half and goat cheese.  Bring to a boil and stir until cheese is melted.  Turn heat to low.

4.) Remove skin from peppers and cut into pieces.  Add the pepper and the parmesan cheese to the sauce mixture.  Cook over medium heat until cheese melts.  Remove from heat.

5.) Pour sauce mixture into a blender and blend until the peppers are pureed. 

6.) Pour sauce over the vegetables and add noodles.  Combine and cook over medium heat for three minutes.  Add spinach and stir.  Enjoy!

Baked Oatmeal - Is it dessert? You be the judge!

This breakfast bake is so delicious it can be served as a cobbler as well.  Just top with low fat yogurt or light whipped cream and enjoy!



Ingredients:

• 1 cup rolled oats
• 1/4 cup sugar free syrup
• 2 cups of light applesauce
• 1 egg
• 1 cup of frozen sliced peaches
• 1/4 cup chopped walnuts
• 1 cup milk (skim, almond, soy or 2%)
• 1 tsp vanilla
• 3/4 tsp cinnamon
• 1/2 tsp baking powder
• pinch of salt

Directions:

1.) Preheat oven to 375 degrees.  Spray a glass baking dish with non stick cooking spray and layer peaches in the bottom of the dish.

2.) Combine oats, 1/2 of the walnuts, cinnamon, baking powder and salt in a mixing bowl.  Set aside.

3.) Combine syrup, applesauce, egg, milk and vanilla in a mixing bowl. Set aside.

4.) Sprinkle dry mixture evenly over the peaches.  Then pour the liquid mixture over the dry mixture.  Top with remaining walnuts.

5.) Bake for 35-40 minutes or until the mixture has set and is lightly browned.

Sweet and Spicy Scallop Stuffed Mushrooms

Sweet and Spicy Scallop Stuffed Mushrooms

Ingredients:

·         Small container of mushroom caps (stems removed)

·         1/2 tsp cayenne pepper

·         2 Tbsp. honey

·         1/8 cup spinach cut into strips

·         1 Tbsp. minced garlic

·         3 Tbsp. shredded sharp cheddar cheese

·         4 Tbsp. cooked quinoa

·         3 Tbsp. minced onion

·         1/2 cup of diced scallops

·         1 Tbsp. olive oil

Directions:

1.) Preheat oven to 400 degrees.  Spray glass baking dish with non stick cooking spray and place the mushroom caps in the pan.

2.) In a skillet sauté olive oil, garlic and onions.  Cook until soft and fragrant.

3.) Add scallops, honey and cayenne pepper.  Cook for two minutes over medium heat.

4.) Add spinach, quinoa, and cheese.  Mix together until cheese is melted.

5.) Remove from heat and fill mushroom caps.

6.) Place in oven and cook for 15 minutes or until mushroom caps 

Oven Roasted Stuffed Peppers

Ingredients:

·         1 red pepper

·         1 green pepper

·         1 yellow pepper

·         1 cup of uncooked quinoa

·         1 Tbsp. olive oil

·         1 avocado diced

·         2 cups spinach cut into strips

·         1/2 cup diced onion

·         1/2 cup diced mushrooms

·         1/2 cup diced tomato

·         1 Tbsp diced garlic

·         1 flavored log of goat cheese

Cooking directions:

1.) Preheat oven to 400 degrees

2.) Cut peppers in half.  Discard seeds and stems.  Place peppers on a cookie sheet lined with foil.  Place in oven and cook 7 minutes and then flip the peppers over.  Cook for 7 more minutes or until the peppers start to blacken.  Remove and set aside.

3.) Put quinoa into a pan with two cups of water.  Boil and then cover.  Reduce heat and simmer for 10 -12 minutes or until all liquid is absorbed.  Set aside.

4.) In a skillet add olive oil and sauté onions and garlic for five minutes.  Add tomatoes and mushrooms and cook for five minutes.  Add spinach and cook until it wilts. 

5.) Add goat cheese and stir until melted.  Add quinoa and stir mixture together.

6.) Fill peppers with mixture and bake in oven for 5 minutes.

7.) Top with diced avocado and enjoy!

Patio Pizza... Right on Your Grill!

Dough Ingredients

• 1 teaspoon white sugar
• 1 1/2 cups warm water
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

Topping Ingredients

·         Buffalo Mozzarella Cheese (one container)

·         Pizza Sauce (one small jar)

·         One whole tomato sliced

·         1/2 green pepper diced

·         1/2 red pepper diced

·          1 cup spinach cut into pieces

·         8 cloves of garlic sliced into pieces

·         3 Serrano peppers sliced

·         1/2 cup shitake mushrooms

·         oregano

·         crushed red pepper

·         2 Tbsp. olive oil

Pizza Dough Directions

1.       In a bowl dissolve sugar in warm water. Sprinkle yeast over the top and let stand for 10 minutes or until foamy.

2.       Stir the olive oil and salt into the yeast mixture and then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Place dough onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth.  Place dough in an oiled bowl, and turn to coat the surface. Cover with a towel, and let stand in a warm place until doubled in size, about 1 hour.

Grilling Directions

1. Heat grill and set it for medium high heat (around 400 degrees)

 2. Lightly flour the counter and roll the pizza dough with a rolling pin and stretch it out with your fingers until you have a cookie sheet sized flat piece of dough.

3. Drizzle olive oil onto the dough and brush across the pizza. Sprinkle oregano across the pizza dough.

4. Place pizza dough onto a cookie sheet that is flipped over upside down.

5. Place cookie sheet onto the grill and cook the dough until bubbles form on the dough and the dough is slightly firm on the bottom.

6. Remove from the grill, pop bubbles, and top with sauce, toppings and cheese.

7. Place pizza directly on the grill and cook until the dough is lightly browned on the bottom.  Remove from the grill and place back on the cookie sheet and place back on the grill until the toppings are cooked.

A Healthier Pad Thai

This recipe is chock full of healthy vegetables, protein and flavorful seasoning. 

Sauce Ingredients:

• 3 cloves minced garlic
• 1/4 cup peanut butter (For lower calories try Better'n Peanut Butter)
• 1 small can of tomato paste
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp chili powder
• 2 Tbsp. soy sauce
• 1 cup water

Main Ingredients:

• 1 Tbsp. coconut oil (or vegetable oil)
• 5 cups chopped cabbage
• 1 yellow pepper
• 1/2 onion diced
• 1 cup of carrots cut into pieces
• 1/2 pound of shrimp
• 2 eggs
• package of rice noodles

Topping Ingredients:

• 1 cup bean sprouts
• 3 Tbsp. chopped peanuts
• 2 green onions chopped up
• 3 Tbsp. cilantro chopped up
• red pepper flakes

Preparation:

1. Combine all of the sauce ingredients in a bowl and stir.
2. In a large frying pan or wok, heat the coconut oil and cook the onions until fragrant and soft.
3. Add carrots and cook for five minutes.
4. Add sauce, cabbage, and peppers and bring to a boil.  Lower heat to medium and cook for 10 minutes or until carrots are cooked.  Remove from heat.
5. In a separate skillet cook shrimp in a small amount of oil until heated through.
6. In a third skillet scramble the two eggs.
7. In a separate pot bring water to a boil and cook the rice noodles.  Noodles will cook quickly so check after two minutes and remove from heat before they become too soft.  Drain.
8. Put noodles into a bowl and ladle sauce over the noodles.  Top with shrimp, eggs, bean sprouts, cilantro, green onions and peanuts.  Sprinkle red pepper flakes on to your taste preference.
9. Bon Appétit!

Zucchini Nibblers

Zucchini Nibblers

1 zucchini grated and chopped
1/4 yellow onion, diced
1/4 cup shredded light cheddar cheese
1 egg
1/4 cup bread crumbs
Pepper to taste

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, and set aside.

2. Grate the zucchini and then squeeze in paper towels to eliminate excess moisture (do NOT skip this step!)

3. In a bowl combine all of the ingredients.

4. Spoon the mixture into the muffin cups and fill to the top. Will make approximately 12 nibblers.  Bake for 15 or until browned.

Cheesy Vegetable Chower

Low Calorie and Delicious!

Ingredients:

• 3 Tbsp. butter
• 1 finely chopped red bell pepper
• 1 zucchini diced
• 2 cups fresh broccoli cut into small pieces
• 1/2 finely chopped onion
• 1 can diced green chiles
• 1 cup carrots diced
• 2 Tbsp. minced garlic
• 1/2 (20 oz) package of hash browns
• 1/2 tsp. cumin
• 2 (14 oz) cans vegetable broth
• 1/3 cup all purpose flour
• 1 1/2 cups skim milk
• 1 cup fat free half and half
• 2 cups low fat shredded cheese (any kind)

Preparation:

1. Melt butter in a large soup pot over medium-high heat.  Add bell pepper, onion and garlic and saute for 5 minutes or until tender.  Add zucchini, carrots, hash browns and cumin, and saute 5 minutes until hash browns are browned and tender.  Add vegetable broth, broccoli and green chiles.  Bring to a boil then cover and reduce heat to low  and simmer for 25 minutes.

2. Whisk together flour, milk and cream.  Stir into vegetable mixture and cook over medium heat for 5 minutes until thickened.  Reduce heat to low.

3. Add cheese and stir until melted and blended in.

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