A Healthier Manicotti

Ingredients:

• Box of manicotti shells
• Bag of reduced fat shredded mozzarella
• Container of low fat ricotta cheese
• 1/2 cup spinach chopped
• 1/2 cup broccoli cut into small pieces
• 1/2 large sweet yellow onion diced
• 2 Tablespoons diced garlic
• 1 egg
• 3 cups chopped tomatoes (any variety)
• 1 Tablespoon olive oil
• 1/2 cup dry red wine
• 1 teaspoon marjoram
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon crushed red pepper

Directions:

1.) Preheat oven to 400 degrees.  Spray large baking dish with non-stick cooking spray and set aside.

2.) Combine tomatoes and wine in a large pot.  Cook over high heat until boiling and reduce to a simmer.

3.) In a skillet cook olive oil, garlic and onion until tender and fragrant.  Add spices and cook for 3 minutes.  Add to tomatoes, combine, and cover.  Cook over low heat for 45 minutes.

4.) In a bowl combine ricotta, broccoli, spinach, egg and half of the mozzarella.

5.) Stuff mixture into uncooked manicotti noodles.  Place noodles into the baking dish.  Cover with sauce and place remaining mozzarella on top.

6.) Cover with foil and bake for 45-55 minutes, or until noodles are tender.  Remove foil and place under broiler until cheese is browned on top.  Enjoy!

Roasted Veggie and Sweet Potato Enchiladas

Ingredients:

• Whole wheat low carb tortillas
• 1 package low fat shredded mozzarella cheese
• 1 can drained and rinsed black beans
• 2 cans vegetable stock
• 3 Tablespoons extra virgin olive oil
• 1 red pepper diced
• 1 red onion diced
• 2 jalapenos diced
• 3 Tablespoons diced garlic
• 2 sweet potatoes peeled and cut into chunks
• 3 Tablespoons cilantro
• 1/2 teaspoon cinnamon
• 2 teaspoons cumin
• 4 1/2 Tablespoons chili powder
• 1 teaspoon oregano
• 4 Tablespoons flour
• 1 1/2 oz. semi-sweet baking chocolate

Directions:

1.) Preheat oven to 400 degrees.  Spray a baking dish with non-stick cooking spray.

2.) Combine 3/4 of the onion, red pepper, jalapeno, 2 Tablespoons of the garlic, 1 teaspoon of the cumin, 1 Tablespoon of the chili powder and 2 Tablespoons of the EVOO in a ziplock bag.  Shake to combine the ingredients.

3.) Put sweet potatoes in the baking dish and combine with the vegetable mixture.  Bake for 20-30 minutes or until potatoes are tender.

4.) Remove from oven and add beans, set mixture aside.

5.) In a skillet add remaining EVOO, garlic and onion.  Saute until tender.  Add flour and remaining spices (but not the cilantro).  Stir together and cook over medium high heat for two minutes.  

6.) Add vegetable stock and cook until thickened.

7.) Spray a baking dish with non-stick cooking spray.  Fill tortillas with vegetable mixture and shredded cheese, roll into enchiladas and cover with sauce.

8.) Bake for 15 minutes.  Sprinkle with cilantro and enjoy!

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 

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!