Fast side dish

Made this up when I got home tonight...starving!

1/4 c. greek yogurt
1/4. c. cucumber-small pieces
2 artichoke heart quarters-small pieces
2 olives-cut apart
Feta (a little)
Garlic pepper


Mix together and put on top of crackers.  YUM

Butternut Squash Salad

2 c. (about 1 pound) butternut squash-diced
2 c. jicama
1/2 avocado
3 T. lime juice
1 T. pumpkin or olive oil
1 T. finely chopped cilantro
coriander-to taste
cayenne pepper-to taste
salt-to taste
3 T. roasted pumpkin seeds

1. Steam butternut squash until soft
2. Whisk lime juice-salt together
3. Mix everything together

I added spinach to the bottom and then tossed the salad, which was excellent and Cody said he was glad to have a more "salad" like salad.  The pumpkin seeds also really added some crunch.  =)

Pear and Blue Cheese Sandwiches

I saw a similar recipe, but then couldn't find it again, so I made my own.

1 slice sour dough bread
3 thin slices of meat-your choice (prosciutto, ham, turkey)
1/4 pear sliced
blue cheese
spinach

Layer the sandwich in this order-leave off spinach and put into broiler or toaster oven to melt the cheese.  Add spinach to the top and eat up!

Spicy Wontons

These are not very spicy, but sriacha helps anything with that problem.  =)  This is from Vegetarian Times-Oct.

Wontons:
2 tsp roasted sesame oil
1 medium carrot, finely chopped
4 c. chopped swiss chard (I used kale)
6 oz baked soy-seasoned tofu, chopped-I couldn't find this so I bought tofu and marinated it in soy sauce and alittle sriacha and then baked it.
1/8 tsp white pepper (I used black)
1 12 oz. pkg of wonton wrappers
3 green onions, chopped for garnish
1/4 c. chopped cilantro, for garnish

Sambal Sauce:
6 T. Chinese malt vinegar (2 Tbs. balsamic vinegar and 1 Tbsp rice vinegar)
6 T. low sodium soy sauce
2 Tbs. Sambal oelek (slightly sour Indonesian hot sauce) (I used my go to...sriacha)
4 tsp. maple syrup
2 cloves minced garlic

1. Wontons: Heat oil in skillet over medium-high heat.  Add carrot, and stir fry for 3 minutes.  Add chard and cook 5 minutes, or until wilted.  Transfer mixture to food processor and pulse until combined.  Add tofu and pulse until combined again.  Transfer to bowl and stir in soy sauce and white pepper.

2. Set wonton wrapper on work surface.  Spoon 1 tsp (I did more) tofu mixture in center of wrapper.  Brush wrapper edges with water, and fold wrapper into triangle around filling.  Press edges to seal and place on slightly floured baking sheet.  Repeat with remaining wrappers and filling.

3. Bring large pot of water to boil.  Cook 10 wontons at a time in boiling water about 90 seconds.  Remove from pot with slotted spoon and place on a plate.  (I found they do stick together, so spread them apart)

4. To make sauce-whisk ingredients together in a small bowl.  Pour sauce over wontons and garnish with green onions and cilantro.

5 wontons in a serving with 168 calories

I served this with some brown rice and soup.  The soup I made was on the fly because my cousin Samantha wanted soup-so....chicken broth, carrots, jicama, spinach, cilantro, green onions, and soy sauce all heated up together.

Pumpkin French Toast

I made this for breakfast this morning and it was a huge hit.  I accidently forgot the brown sugar, but no one seemed to notice.

http://www.closetcooking.com/2009/11/pumpkin-pie-french-toast.html

It was a quick and easy breakfast.  Add a little extra with whip cream or syrup. =)

Butternut Squash Lasagna

This is a new Fall staple.  I made it with half whole wheat noodles and half thinly sliced zucchini.  I have made it once with their sauce and I have also used store bought, both a good.

http://www.myrecipes.com/recipe/butternut-squash-lasagna-10000000698656/

My lasagna overflowed the pan, so I used Cooking Light's picture instead!  =)

Spaghetti Squash Salad

Spaghetti Squash Salad

1 spaghetti squash
1 c. cut grape tomatoes
1 cucumber-diced
1 1/2 c. shredded spinach
1 T pesto
1 T olive oil
1/2 c feta

1. Boil water in a large bowl.  Cut the squash in half and cook in boiling water about 30 mins until it is easy to scrap the sides in to spaghetti.
2. Allow to cool a little before adding olive oil and pesto.
3. Once mostly cooled add veggies and feta.

This is a great one to make on the weekends and keep for lunch all week.

Nutella Creme Puffs

Nutella Creme Puffs

Creme Puffs:
1 c. water
1/2 c. butter

Bring to boil in a sauce pan.

Add 1 c. flour and let sit for 10 mins away from heat

Add 4 eggs one at a time stirring in each egg completely.

Drop into balls on a cookie sheet sprayed with cooking spray (important step).  Bake at 400 for 30 mins. until just golden.

Filling:
1 small container of heavy whipping cream-whip until soft peaks form.
Add about 3/4 c. nutella and mix completely

Then fill creme puffs either by cutting off the top and filling them or fill a frosting tube with filling and poke a hole in the bottom to fill it through.  Keep cold until these are served.

September

Where did September go?  I didn't make it to 20 posts; kind of sad since it is only my 2nd month with a blog and I already can't keep up!  But, I have this month-sliced my thumb open (makes it hard to cook) and went to California to celebrate my grandpa's 90th birthday!

Now time for my favorite season-my birthday and pumpkins!!!!  I should have some super suppers and desserts for you!

Bell Pepper and Eggs Breakfast

A new favorite breakfast:

2 eggs (or whites) scrambled
1/2 bell pepper
1 light laughing cow cheese
1 slice tomato
Handful of spinach

1. Spread the cheese on the bell pepper half, place the tomato on top, then add the eggs, and cover with spinach to hold everything in like a little bowl.  It is also yummy to use the flavored cheeses or to add sriacha sauce on top of the cheese.

Summer Tagine of Lamb, zucchini, bell pepper, and mint

A Tagine is a Moroccan skillet/crockpot.  A large skillet or sauce pan will also work to cook these dishes.  This particular dish needed a little more mint, but overall was tasty.

3-4 Tbsp olive oil
1 onion, roughly chopped
4 garlic cloves, roughly chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp dried mint
thumb size piece of ginger-grated
1 1/2 lbs. lean lamb-shoulder or leg-cut into bite size pieces
2 zucchini-thickly sliced on the diagonal
1 red or yellow bell pepper-cut into thick strips
5 tomatoes-cut into chunks (skinned and seeded-if you have the energy)
leaves from fresh parsley-roughly chopped (small bunch-I would use more next time)
leaves from fresh mint-roughly chopped (small bunch-I would use more next time)
sea salt and ground black pepper to taste
1 lemon

1. Heat the olive oil in the tagine dish.  Stir in onion, garlic, cumin and coriander seeds, dried mint, and ginger.
2. Once the onions begin to soften, toss in the meat and pour enough water to cover it.  Bring the water to a boil, reduce the heat, cover with a lid, and cook gently for about 1 1/2 hours.
3. Season the cooking juices with salt and pepper.  Add zucchini, bell pepper, and tomatoes tucking them around the meat (add more water if needed).  Cover with lid again and cook for about 15 mins, until zucchini and bell pepper are cooked but retain bite.
3. Toss some of the chopped parsley and mint, sprinkle the rest over the top and serve immediately with lemon wedges on the side.

Moroccan's generally serve their dishes with couscous.
Plain, Buttery Couscous

2 c. couscous, rinsed and drained
1/2 tsp sea salt
1 2/3 c. water
2 Tbsp olive oil
2 Tbsp butter, broken into little pieces

On top: 1 Tbsp butter and 2-3 Tbsp blanched, slivered almonds

1. Preheat oven to 350 degrees
2. Tip the couscous into an oven proof dish.  Stir in the salt into the water and pour it over the couscous. Leave the couscous to absorb the water for about 10 mins.
3. Using your fingers, run the oil into the couscous grains to break up the lumps and aerate them.  Scatter the butter over the surface and cover with a piece of foil or wet parchment paper.  Put in the preheated oven for about 15 mins, until the couscous is heated through.
4. Meanwhile, prepare the almonds.  Melt the putter in a heavy based skillet set over medium heat, add the almonds and cook, stirring until they begin to turn golden.  Remove from the pan and drain on paper towels.
5. Take the couscous out of the oven and fluff up the grains with a fork.  Serve it from the dish or tip it onto a plate and pile it high in a mound, scatter toasted almonds on the top.

Curried Chicken Wrap

12 oz. chicken breast-cut into 1/4 inch slices
1 Tbsp. Olive oil
1 Tbsp. curry powder
1 tsp. coriander
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 Tbsp. olive oil
1 c. thinly sliced red onion
1 c. chopped mango
2 c. shredded romain
1 c. watercress
2 Tbsp. lemon juice
2 tsp. lemon juice
2 tsp. olive oil
6 tortillas

1. In a medium bowl combine chicken, 1 Tbsp. olive oil, curry posder, coriander, salt, and pepper.  Cover and marinate for 30 mins.
2. In a large skillet heat 1 Tbsp olive oil over medium heat.  Add the chicken and red onion; cook and stir for 4-6 min.  Add mango; cook and stir until heated through
3. Meanwhile,  in a medium bowl combine romaine and watercress.  Drizzle with lemon juice and 2 tsp. olive oil, toss gently to coat.
4. To serve, divide the chicken mixture and romaine mixture amount tortillas, roll up and serve.

Serves 6, 290 calories

Costco

Costco sells frozen stir-fry bags!  These are amazing for quick dinners.  2 ideas:

1. Curry-In a skillet pour in vegetables, I usually add a few fresh, light coconut milk, and curry paste.  I serve this over shredded cabbage and some brown rice.  If you heat the cabbage in the microwave for a couple seconds before adding the veggies, the cabbage wilts a little.

2. Sriacha-In a skillet pour in vegetables add soy sauce, sriacha, and a little sugar.  Bring this to a boil and let heat until the rice is done.  I serve this over brown rice and spinach.  Adding grilled salmon, marinated in the same sauces, is excellent on top.

Chicken Lettuce Cups

Serves 4-from Cooking Light

Sorry I don't have a picture for this one.  I was pretty and full of color.

1 lbs. ground chicken (have to buy at the grocery store, Walmart doesn't carry this)
1/4 tsp black pepper
1/8 tsp salt
1 c vertically sliced red onion
1/2 c canned artichoke hearts, drained and coarsely chopped
1/4 c. diced tomatoes
1 T chopped fresh oregano (I used dry....not enough flavor, buy the real stuff)
1 T chopped fresh parsley (I used cilantro)
10 pitted green olives (cut small-mine were large so I could pull out Cody's-would have been better small)
1/2 c. fresh mozzarella cheese, diced
1 T. fresh lemon juice
8 lettuce leaves (I used romaine)

1. Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chicken, pepper and salt to pan; cook for 3 minutes, stirring to crumble.  Stir in onions and next 5 ingredients (through olives); cook for 3 minutes or until chicken is done.  Stir in cheese and juice.  Spoon 1/4 c. chicken mixture into each lettuce leaf.

284 calories

The magazine says this is good served with 1 1/4 C. Orzo and Spinach-cook Orzo (package directions), mix orzo with 3 c. chopped spinach and olive oil until spinach wilts in a skillet-add 3 Tbsp balsamic vinegar.

Grapes

It has been so hot that I haven't been cooking much, so this is a stretch, but so yummy when you are hot.

Wash and dry grapes, then freeze and enjoy!

Kale Chips

Kale Chips are a crispy treat.

Kale with steams removed
Kosher Salt
Olive Oil

Spritz kale with olive oil and bake at 400 degrees until crispy, about 5-10 minutes.  Once baked sprinkle with kosher salt.  These don't last long, so serve immediately.

Colorful Asian Slaw with Warm Ginger-Lime Dressing

6 Servings, from Vegetarian Times

4 c. thinly sliced red cabbage
3 c. thinly sliced cabbage (recipe called for savoy, but I didn't have any)
2 medium carrots-peeled and cut into thin matchsticks
1 large Granny Smith apple-cut into match sticks
3/4 tsp kosher salt
3 T soy sauce
2 T olive oil
2 T lime juice
2 T. brown sugar (I only used 1-I can't read I guess..oops)
1 large red onion-thinly sliced
1 T. and 2 tsp minced fresh ginger
1/2 c. chopped cilantro
1/4 c. roasted peanuts

1. Combine cabbage, carrots, and apples in a large bowl.  Sprinkle with kosher salt.  Whist together soy sauce, lime juice, 2 T water and brown sugar in small bowl.
2. Heat oil in medium skillet over medium-high heat.  Add onion and salt and cook for 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits.  Add ginger and cook 30 sec. Add soy sauce mixture to deglaze and cook 15-25 sec, using a spatula or spoon to scrap up brown bits.  Remove from heat and spread onions over cabbage mixture.  Toss with tongs until slaw is well combined and cabbage begins to wilt (mine never really did).
3. Add 1/4 c. cilantro leaves and toss to combine.  Let stand 5 minutes, then serve garnished with 1/4 c cilantro and peanuts.

1 cup serving-111 calories

Pork Tacos with Grilled Pineapple

http://www.myrecipes.com/recipe/tacos-al-pastor-grilled-pineapple-salsa-50400000115225/

These were amazing!  I switched the pork for salmon and it was excellent and refreshing.

Enjoy!  =)

Not Healthy, but Yummy

Nutella!!!!

Brownies
Brownie mix-take out the oil and add about equal parts (1/4 c ish) of plain yogurt and nutella.  These are the fudgiest brownies ever!!!

Pancakes
Mix nutella in with the pancake batter, you will need a little more milk.
or
Smash Oreos and add them into the pancake batter before you cook.

Breakfast Ideas

Spinach with Over-Easy Egg

1 c. spinach
1 egg
1 T cheese-feta, goat, mozzarella, parmesan...anything

1. Place egg in a heated and oiled pan.  Cook until white is done and yoke is still runny, flip over for another minute.
2. Place spinach on a plate with cheese sprinkled on top.
3. Place egg on top and cut into bites-the yoke will melt the cheese and wilt some of the spinach.

Granola Tortilla

1 Tortilla
Yogurt
Go Lean Crunch Cereal

1. Spread yogurt on top of the tortilla and sprinkle cereal on top.  Roll up and eat.

Salad Nicoise with Tuna

This is a refreshing "go to" recipe, because I generally have all of the ingredients on hand.

4 oz fresh green beans
5 c salad mix
1 6oz can of tuna-broken into chucks (although tonight I used leftover tuna from last night)
4 oz medium tomatoes, quartered
2 hard boiled eggs, peeled and sliced
1/2 c. fresh parsley
3 green onions
(add anchovy fillets or pitted olives if desired)
1 recipe of Nicoise Dressing

Nicoise Dressing
3 T olive oil
1 T white wine vinegar
1/2 tsp dijon mustard
1/4 tsp kosher salt
1/8 tsp fresh pepper
*Whisk together

1. Wash green beans and snap in half.  IN a covered medium saucepan cook green beans in a small amount of boiling water for about 5 minutes or until just tender.  Drain and place in ice water until chilled, drain.

2. Toss salad, toppings, and dressing together-or make each separately on plates.

Garlic Mashed Potatoes

Mashed Potatoes

3 red potatoes, boiled until soft

1-2 c. cauliflower, steamed

Mix these two ingredients together in a mixer until soft.  Add in about 1/4 c. Greek yogurt, minced garlic (as much as you would like), some salt, pepper, and about 1 T. of butter.

(A picture is in the previous post.)

Rosemary-Tuna and Eggplant

Tuna:

4 4oz Tuna fillets

1. Brush with lemon juice, sprinkle with kosher salt and pepper, and then pat rosemary and minced garlic onto the fillet.
2. Bake in the broiler, on a broiler pan (or my homemade one...8x8 pan with a wire rack) for 4-6 minutes per side.

*I did about 4 minutes and had pink tuna inside-perfectly done

Eggplant:

2 small eggplants-sliced the long way (You can also use zucchini)

1. Spritz with olive oil, sprinkle with salt (or garlic salt/pepper), and rosemary.
2. Broil for 6-10 minutes, until soft (about as long as the tuna)
3. Sprinkle on parmesan cheese-not too much and put back in the oven until just melted and starting to brown.

Cody wouldn't try this, but it was the best eggplant I have had in a long time!

Greek Phyllo Pie with Garlicky Greens and Feta

I was too hungry to remember to take a picture of this one...which is too bad, it was pretty.  This is from a really old Cooking Light magazine.

11 c. chopped kale 1 pound
10 c. chopped Swiss chard (I used spinach)-1 1/2 pounds
1 T olive oil, divided
2  c. onion
1 c. fennel bulb
2/3 c hot cooked brown rice
2 T fresh chopped mint
1/2 t salt
1/2 t nutmeg
1/4 t red pepper
4 cloves garlic
3 egg whites
12 oz cottage cheese
4 oz feta
11 sheets frozen phyllo dough, thawed

1. Bring 2 c. water to a boil in a Dutch oven.  Add kale, cover and cook 4 minutes.  Stir in Swiss chard, and cover for 3 minutes.  Drain well and cool.  Place greens on paper towels and squeeze until barely moist.

2. Heat 2 t olive oil in pan over medium heat.  Add onion and fennel, saute 10 min or until soft.  Stir onion mixture, rice and next 8 ingredients (rice-feta) into the greens-set aside.

3. Preheat oven to 350.

4. Gently press 1 sheet of phyllo into an 11 inch round removable-bottom tart pan (oops...I used a pie pan and it worked) coated with cooking spray, allowing ends to extend over edges of pan.  Lightly coat with cooking spray.  Place 2nd sheet of phyllo over first sheet to form a crisscross design; lightly coat phyllo with cooking spray.  Repeat procedure with 5 sheets of phyllo and cooking spray.  Spoon greens mixture over phyllo in pan.  Cover greens mixture with 1 sheet of phyllo, continuing the crisscross design; lightly coat phyllo with cooking spray.  Repeat procedure with 2 sheets of phyllo and cooking spray.  Cover with remaining sheets of phyllo.  Fold in edges oh phyllo to fit pan and form a rim.  Brush with 1 t oil.  Cut 5 slits in top of dough to allow steam to escape.  Bake at 350 for 50 minutes-until golden brown.  Let stand for 5 minutes.  Yield 10 servings-210 calories, 12 g protein

Fish Tacos

Sauteed Fish Tacos (4 servings-2 tacos each about 290 calories+avacado)-from Cooking Light Aug. 2011

2 (1/2 inch thick) slices of white onion
1 c. bell pepper, thinly sliced
1 c. yellow squash
3/4 tsp kosher salt
1/2 tsp black pepper
4 (5oz) Swordfish fillets-or tilapia/halibut
8 corn tortillas
1-3 jalapeno pepper, thinly sliced
1 avocado

1. Grill onion slices and bell peppers (I used the George Grill).  Remove from grill and let stand about 5 minutes.  Slice the onions and mix with salt, pepper, jalapeno, bell pepper, and squash.

2. Sprinkle fish with salt and pepper (I did taco seasoning).  Heat a large nonstick skillet over medium-high heat.  Coat the pan with cooking spray.  Add fish to pan, and cook for 3 minutes on each side or until flakes easily.

3. Warm tortillas.  Divide fish, vegetables, and avocado slices among tortillas.

Sorry there were no pictures of this-I was in a hurry to eat and move on to book club!  =)  Enjoy.

Peanut-Chicken Satay

One of my favorite new recipes so far.  I got the idea from Cooking Light this month, but made it my own.  Maybe one of these days I will learn to take pictures of food.

2 chicken breasts
1-2 bell peppers, thinly sliced
2-3 c. broccoli
2/3 c. green onion
1 c. carrots-shredded or thinly sliced
Sriacha
soy sauce
3 T peanut butter
3 T water
2 T teriyaki sauce
Pita/Lettuce Wraps

1. Cook chicken in a crock pot, yes don't heat up the house!  I poured some soy sauce, sriacha, and teriyaki sauce over the chicken and let it go.  When it is cooked shred the chicken.

2. Whisk together peanut butter, water, and teriyaki sauce the make peanut satay.

3. Cut up vegetables and mix together in a a bowl with peanut satay, sriacha (to taste), and shredded chicken.

4. Put mixture into pita or lettuce wrap.

Sorry I am not better a measuring while I am making up recipes!  Add extra sriacha to anything and it will make it good.  =)

**Extra tip...Skinny Girl Sangria-really sweet and not very good.**

Black Bean Burgers

This was a good recipe, but my burgers didn't hold together very well (I was impatient and didn't let the mixture cook...could have had something to do with it.)

Here is a picture of mine and a link to the recipe.  http://www.vegetariantimes.com/recipes/11676?section=

I served this with Sweet Potato Fries (potatoes, spritzed with olive oil and rosemary-then baked on 350 forever or until soft).

Eggplant (or chicken) Sandwiches

This one I created today...you should all be proud, I created a recipe on the first day of school (after a glass of wine).

1 small eggplant
1 c. crushed/diced tomatoes
Basil
Spinach
Mozzarella
Sandwich thins (or any bread)
Parmesan

1. Grill eggplant on the grill, I used my George Forman.  Before I placed the eggplant on the grill I spritzed it with olive oil.  Grill until soft.
2. Place parmesan on the bread, then a slice of basil.
3. Mix chopped basil and tomatoes together.  Place this on top of the parmesan.
4. Put grilled eggplant (or chicken) on top of tomato mix.
5. Add spinach and then mozzarella to the top of each sandwich.
6. Broil (I used my toaster oven-no heating up the house) until the cheese is melted.

This was wonderful and full of flavor.  Sorry I didn't take pictures, I was too hungry!

Mediterranean Crunch Salad

This was a good recipe, not the best though.  I didn't have the fresh herbs so I used dried...so I think I missed the pop of flavor.  I really liked the combination in the salad.  Before I added the broccoli I roasted it just a little.  I think I will steam the kale too next time.  This recipe has potential, but needs some tweaks.

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2935

Phyllo Pizza with Tomatoes and Feta

School starts tomorrow so here is an easy and quick meal.  This also makes good left overs!

http://www.myrecipes.com/recipe/phyllo-pizza-with-feta-basil-tomatoes-10000001906342/

I sometimes add a little extra mozzarella to the top with the tomatoes.  Added chicken is also good.

Ginger Pineapple Rice

Ginger Pineapple Rice

I do this in a rice cooker with brown rice.  Add minced/zested ginger (1-2 T, depending on the amount of rice) into the rice while it is cooking.  At the end of cooking add in pineapple, fresh is better.  I tried it tonight with canned, it was ehhh.

This is a good addition to any meal.

Thai Lettuce Wraps

Thai Lettuce Wraps- Vegetarian Times (Sept)
Serves 6

Sauce:
1/4 c. lime juice
1/4 c. sugar (too much I thought)
2 T soy sauce
1 T rice vinegar (I used red wine)
1/2 tsp. brown sugar
I added sriracha....=)

Filling:
1 8 oz pkg plain tempeh (The recipe called for 2 pkg and no chicken)
1 chicken breast (thinly sliced)
2 T vegetable oil
2 T minced fresh ginger
2 cloves garlic, minced
1 c. low sodium vegetable broth
1/4 c. fresh mint
1/4 c. lime juice
2 T shallots (I used an onion)
Then it calls for...but I didn't do this, I just added the sauce from earlier when the recipe calls for it
1 T soy sauce
1 T rice vinegar
2 tsp. sugar
1 tsp chili sauce, sriacha

Toppings:
1/2 c. green beans, thinly sliced (oops I forgot this...still in the fridge)
2 c. bean sprouts
1 cucumber, thinly sliced
1 large carrot, shredded
Fresh mint, cilantro, and basil
18 large lettuce leaves
1/2 c. peanuts

1. To make sauce: whisk together ingredients
2. To make filling: pulse tempeh in food processor until coarsely crumbled.  Heat oil in skillet over medium heat.  Add ginger and garlic, and saute 1 minute.  Add tempeh (and chicken-I cooked it all in one skillet and then separated them when I was done) and broth, cover and cook 5 minutes.  Uncover, increase heat to medium high and cook 10 minutes, or until liquid has evaporated.  Stir in remaining ingredients.
3. Mound vegetables, herbs, and "meat" mixture on platter.  Let diners fill lettuce leaves with 1/4 c. filling and 1/4 c. topping-then add peanuts, sauce, and extra sriracha

appox. 112 calories per wrap, 8g. prot.

Mediterranean Wraps

Mediterranean Wraps (Cooking Light)
serves 6

1 (8.5oz) package of multigrain pilaf-I found this in the health food section of the grocery store or at Trader Joe's
1 c. diced cucumber
1 c. chopped tomato
1/2 c. crumbled feta
2 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1/4 tsp salt
1/4 tsp pepper
1 7oz container of hummus




1. Combine first 8 ingredients together in a bowl.  Spread hummus over flatbread (1/2 is 1 serving), tortilla, or lettuce.  Spoon pilaf mixture over the top.

This was a cool summer wrap, especially in the lettuce.  Cody who doesn't really like feta even liked this one.

Chili Mint Burgers

Tomorrow is a busy day so I made this ahead of time.

4 servings

1/2 c. finely chopped onions
1 fresh serrano or jalapeno chili pepper
1 Tbsp fresh mint
3/4 tsp ground cumin
1 clove garlic, minced
1 lbs ground turkey
2 whole wheat pitas, halved
1/4 c. Yogurt and Cucumber Sauce

Yogurt and Cucumber Sauce (good if chilled for 24 to 48 hours before needed)
1 1/2 c. yogurt (I used greek yogurt)
1 English cucumber
1/4. tsp kosher salt
1 clove garlic
1/2 tsp kosher salt
1 Tbsp. olive oil
1 Tbsp. white wine vinegar (I had to use  red wine)
1-2 Tbsp fresh mint

1. Cut the cucumber in half lengthwise.  Remove the seeds.  Slice the cucumber into 1/4 inch slices.  Place the slices in a bowl and toss with 1/4 tsp. kosher salt.  Set aside for 15-30 min. to draw out some liquid.  Place cucumbers in a colander.  Rinse under cold water and rain on paper towels.  Cut the cucumbers into smaller slices
2. Mash garlic and kosher salt with mortar and pestle until a past forms.  In a large bowl combine oil, vinegar, and garlic paste.  Stir in yogurt and mint.  Fold in cucumber.

1. Combine onion, pepper, mint, cumin, garlic, and kosher salt.  Add the meat and mix well.  Shape into four 3/4 inch thick patties.
2. Grill
3. Serve each patty in a pita half with 1 Tbsp. of Yogurt and Cucumber Sauce

***The yogurt sauce is also good as a dip for vegetables or on other sandwiches....pita with roasted vegetables!

360 calories, 25 g protein

Chicken Salad with Asparagus

This one is from Cooking Light.  4 servings

2 1/2 c. (2-inch) diagonally cut asparagus
2 c. shredded cooked chicken breast
1/2 c. thinly sliced radishes
8 tomato slices

Creamy Dill Dressing
1/2 c. low-fat mayonnaise (Although I used garlic hummus)
1/2 c. buttermilk (I used 1/4 c. greek yogurt and 1/4 c. almond milk)
1 Tbsp. dill
1 Tbsp. lemon juice
1/4 tsp kosher salt
1/4 tsp. ground pepper

1. Steam asparagus, covered, 3 minutes or until crisp-tender.  Drain and plunge in ice water, drain.
2. Combine asparagus, chicken, radishes, and dressing in a large bowl; toss well.
3. Arrange 2 tomato slices on each of 4 plates; top each serving with 1 c. chicken mixture.  Sprinkle with pepper.

170 calories, 21g protein

Cody and I enjoyed this as a cool and refreshing summer salad.

Summer Salmon

This one came from a friend's facebook post (thanks Jane!).  Here is the website to get the recipe.
http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/healthy-gourmet-recipes/?page=4

The Salsa would be good with chips too.

Egg Salad

This is what I enjoyed for lunch today....a new favorites for a cool lunch during the summer.

Hummus Egg Salad (1 serving)
1 hard boiled egg
2 Tbs. flavored hummus-I like roasted red pepper or garlic
Salt and pepper

*If you use plain hummus you can add pickle, or anything else you would normally add to egg salad.

Serve on a salad, lettuce wrap, or sandwich.

Coming Soon

Starting soon...(don't want to hold myself down to an exact date) I will be filling this with my favorite recipes.  The goal is going to be to try 20 new recipes each month, hopefully more.  I will add pictures and how I changed each recipe as I went along.