Carrot Coconut Ginger Soup

Carrot Coconut Ginger Soup

Ingredients:

3 large carrots, diced

1 yellow onion, diced

1 Tablespoon fresh ginger, minced

1 1/2 tsp curry powder

1 tsp black pepper

1 3/4 cup vegetable broth

1 cup low calorie coconut milk

Directions:

1.) Combine all ingredients in a pot except the coconut milk and bring to a boil.

2.) Simmer for 20 minutes or until carrots are soft.

3.) Remove from heat and blend the mixture in a blender.

4.) Pour back into the pot and add the coconut milk.  Cook on medium high heat for three minutes.  Enjoy!

Caramelized Pear and Goat Cheese Quiche

Ingredients:

1 large shallot (diced)

1/2 red onion cut up
1 tablespoon butter
1 tablespoon brown sugar
2 pears cut into chunks
4 eggs beaten
1 cup fat free half and half
1/2 teaspoon thyme
1/2 cup goat cheese
1/2 cup arugula chopped into pieces
1 pre-baked pecan butter pie crust (see below)

Pecan Butter Pie Crust

(makes 1 crust)

Ingredients:
1 cup all-purpose flour
1/4 cup pecans toasted
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons butter cut into pieces
4-5 tablespoons cold water

Pie Crust Directions:

1. Pulse the flour, ground walnuts, salt and sugar in a food processor or blender to mix.
2. Add the butter and blend.
3. Add water and blend.
4. Wrap the dough in plastic and refrigerate for at least an hour.
5. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.

6. Place the dough into a 9 inch diameter spring form pan with the edges going up the side of the pan.
7. Place a piece of parchment paper in the pie and fill it with rice to hold it down.
8. Bake in a preheated 350F oven for 15 minutes.
9. Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.
10. Bake until a light golden brown, about 10 minutes.

Quiche Directions:

1. Combine butter, shallot and onion in a skillet and sauté over medium high heat until tender.

2. Add the sugar and cook until bubbling.
3. Add the pear and sauté until tender.
4. Mix pears, egg, half and half, thyme, arugula and goat cheese, pour into the pre-baked pie crust.
5. Bake in a preheated 375F oven until golden brown on top and set in the center, about 25-45 minutes.

Baked Zucchini Caprese

Ingredients:

• 1 Zucchini halved with seeded area cored out and discarded
• 1 tsp Extra Virgin Olive Oil
• 1 tsp minced garlic
• 1 Tablespoon Panko bread crumbs
• 2 Tablespoons low fat shredded mozzarella
• Fresh or minced basil (tube)
• 6 halved grape tomatoes

Directions:

1. Preheat oven to 350 degrees and spray a baking dish with non-stick cooking spray.
2. Place zucchini halves in the dish and brush with EVOO.  Sprinkle with garlic and basil.
3. Place tomatoes on zucchini.  Sprinkle with Panko.
4. Bake for 30 minutes.  Remove from oven.
5. Sprinkle with mozzarella cheese and place back in the oven.
6. Set broiler on high and bake for 4 minutes or until cheese is bubbly and browned.  Enjoy!

Spicy Cheddar Cornbread Muffins

Spicy Cheddar Cornbread Muffins

·         3 cups all purpose flour

·         1 cup yellow corn meal

·         1/4 cup sugar

·         1 Tbsp. baking powder

·         1 tsp. salt

·         2 cups milk

·         3 large eggs beaten

·         2 sticks unsalted butter melted

·         2 cups shredded light sharp cheddar

·         3 jalapenos, seeded and minced

·         1/3 cup of scallions chopped

1.) Preheat oven to 350 F. Grease a muffin tin with non-stick cooking spray.  Set aside.



2.)  Combine the first five ingredients into a large bowl. Set aside.



3.) In a separate bowl, combine the eggs, milk and butter.



4.) Combine the wet and dry ingredients.



5.) Add the cheese, scallions and jalapenos.  Combine.



6.) Fill muffin tin pan with the batter.



7.) Bake for 15-20 minutes or until a toothpick comes out clean.

Spicy Salsa Chowder

Spicy Salsa Chowder

Ingredients:

• 1 Tbsp. olive oil
• 1 Tbsp. diced garlic
• 1 large onion diced
• 1 tsp. cumin
• 1 tsp. chile powder
• 1 cup corn kernels
• 1 can of black beans rinsed and drained
• 2 cups fingerling potatoes cut into chunks
•  1 1/2 cups medium salsa
• 1 small can diced green chiles
• 1 box vegetable stock
• 1/2 cup white wine
• 1 Tbsp. worcestershire
• 1/2 cup fat free half and half
• 1/4 cup  fresh cilantro chopped
• 1/4 cup chopped fresh tomatoes (for garnish)

Directions:

1. In a soup soup cook the oil and onions until the onions are soft and fragrant. 
2. Add the garlic, cumin and chile powder and cook for 2 minutes.
3. Add the corn and cook for 5 minutes or until it begins to caramelize.
4. Add the potatoes, beans, salsa, green chiles, white wine, vegetable stock and worcestershire.
5. Bring to a boil and then reduce heat and cover.  Simmer for 20 minutes or until potatoes are soft.
6. Garnish with tomatoes and cilantro.  Enjoy!

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!