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Fall Heirloom Radish Salad

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We used fall heirloom radishes for our salad, they are so colorful!

4 tablespoons of apple cider vinegar

3 Tablespoons of apples cider

2 Tablespoons lime juice

2 tablespoons olive oil

1 tablespoon sugar

Fresh cracked black pepper

Kosher salt to taste

1 pound of assorted radishes

1 small bunch of cilantro chopped

1/2 sweet onion diced

Mix dressing in the bottom of a large bowl, add radishes, onion and cilantro, mix well.  Refrigerate and toss before serving.

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Sweet Potato Fettuccine with Pecan Gremolata

sweet potato gremolata

This is a delicious and easy way to enjoy sweet potatoes.

Sweet Potato Fettuccine with Pecan Gremolata

(serves 2-4)
1 large sweet potato (about 1 lb)

3 Tbsp butter

1/2 cup Pecan Gremolata Garnish:

fresh parsley sprigs

1. Wash your hands and work area.
2. Peel sweet potato, and cut lengthwise into 1/8-inch thick slices using a mandolin. Stack 4-6 potato slices on a cutting board; cut lengthwise into 1/4-inch-wide strips. Repeat procedure with remaining slices.
3. Melt butter in a large skillet over medium heat; add potato strips, and sauté 6 to 8 minutes or until al dente. (Don’t overcook strips or they will fall apart.) Add 1/2 cup Pecan Gremolata, and toss gently to coat. Serve immediately.
4. Refrigerate leftovers within 2 hours.

Pecan Gremolata

(makes about 1 cup)

Stir together: 1/2 cup finely chopped fresh flat-leaf parsley;

1/3 cup finely chopped toasted pecans;

1 Tbsp lemon zest;

2 garlic cloves, minced; 1/4 tsp table salt in a small bowl.

Nutrition Facts: Calories 270 Total Fat 24g Cholesterol 45mg Sodium 190mg Carbohydrates 16g Fiber 3g Protein 2g

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Eggplant Lasagna

1 teaspoon oil

1 medium onion, sliced

1 clove minced garlic

1 cup coarsely chopped tomatoes

1 1/2 tablespoons fresh (or 1 1/2 teaspoons dried) basil

1 1/2 tablespoons fresh (or 1 1/2 teaspoons dried) oregano

1 medium eggplant, sliced about 1/4” thick

1 large tomato, sliced very thin

8 ounces shredded part-skim mozzarella cheese

 

1.      Wash your hands and work area.

2.     Preheat oven to 4250 F.

3.     In a medium nonstick skillet, heat oil over medium heat. Cook onion

until tender, about 2-3 minutes.

4.     Add garlic and cook for 1 minute. Add chopped tomatoes, basil and oregano. Cook gently over medium low heat for 10 minutes.

5.     Spread half of the mixture over the bottom of an 8 x 8” baking dish sprayed with non-stick cooking spray.

6.     Add half of the eggplant slices then half of the tomato slices. Sprinkle half of the mozzarella cheese over the top.

210 calories                      3 calorie points

12 grams fat                     1 carbohydrate choice

11 grams carbohydrate       Exchange: 2 vegetables, 2 lean meat, 1 fat

4 grams fiber                    This recipe is high in calcium, fiber, and in

430 mg sodium                          vitamins C and A.

 

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Easy Quinoa Peach Crisp

Peaches are in season!  Peaches are a wonderful addition to this twist on an old favorite, peach crisp.   Quinoa (keen-wah) is a whole grain you will want to include in your healthy diet.  It is delicious and nutritious.  Some even call it a super food!  It is one of my new favorite foods and hopefully will be one of yours too!

• 3 cans (16 ounces each) peaches, drained and sliced (or use fresh)

• 1/3 cup margarine

• 1/3 cup flour

• 1 cup uncooked quinoa

• 1/2 cup brown sugar

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg  

1. Spray an 8-inch square glass baking dish with cooking spray and arrange peaches on bottom.

2. Melt margarine in a small glass dish in microwave for 45 seconds.

3. Mix flour, quinoa, brown sugar, salt, cinnamon and nutmeg in a bowl.

4. Add margarine and mix until crumbly.

5. Sprinkle mixture over peaches.

6. Microwave uncovered for 7 to 8 minutes.

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Squash Blossom Frittata with Garden Vegetables

SBlossom Fritta

Serves 6

2 small zucchini diced

1 large onion diced

1 green pepper, diced

1 large tomato, diced

2-3 stalks of Swiss chard or other greens

6 eggs

¼ cup low-fat 1% milk

1 ½ teaspoons salt

1 teaspoon pepper

2 teaspoons garlic, minced

4 squash blossoms

1 cherry tomato for garnish

Cooking spray

In a deep dish 9″ pie pan, layer the zucchini, onion, green pepper and tomato. In a bowl, add the eggs, milk, salt, pepper and garlic. Blend until everything is mixed well. Pour egg mixture over the vegetables. Carefully cut the squash blossoms on one side without cutting through the entire flower. Open flowers and arrange on top of dish in a circular pattern. Add cherry tomato in the center for garnish. Bake at 350˚F, for 50-60 minutes, or until center is set. Let rest for 5 minutes before cutting into it. Serve with fresh fruit and crusty whole grain bread.

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Tomato and Crusty Bread Salad

tomato salad

Summer and tomatoes, what could be better!  Give this salad a try, I love making it with some multigrain bread from the day old bread rack.  The fresh sweet tomatoes and hearty crunch will make your mouth sing!

Tomato and Crusty Bread Salad                 (Serves 6)

1-1/2 cups diced ripe tomatoes
1 cup diced green sweet bell peppers                                                                                                                                                                            1/4 cup thinly sliced red onion
1/2 cup shredded mozzarella cheese
2 ounces Spanish or black olives, rinsed and drained
7 large fresh basil leaves or 1 tablespoon dried basil
1-1/2 tablespoons vinegar
1/4 teaspoon black pepper
2-1/2 cups (3 ounces) cubed day-old bread (sourdough, French, or multigrain)

1.  Wash your hands and work area.

2.  In a large serving bowl, combine tomatoes, sweet peppers, onion, cheese and
olives.

3.  Wash, dry, and cut basil leaves into strips.  Add to mixture.

4.  Sprinkle vinegar and black pepper over salad.  Mix well.

5.  Cover and refrigerate.

6.  Meanwhile, preheat oven to 300˚F.

7.  Place cubed bread on baking sheet and bake for 8-10 minutes, until slightly
crisp, stirring occasionally.  Shut off oven.

8.  Just before serving, toss bread cubes
with salad mixture.

9.  Cover and refrigerate leftovers within
2 hours.

Nutrition Facts:
Serving size—1 cup
Calories—100, Total fat—4g
Cholesterol—5mg, Sodium—220mg
Carbohydrates—13g, Fiber—2g
Protein—5g
Diabetic exchanges:
1/2 starch, 1 vegetable, 1/2 fat

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Basil Parmesan Spread

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Serves 10             

1 cup chopped fresh spinach                       
Salt and pepper to taste
1 cup chopped fresh basil                  
1 (8 oz) package cream cheese, softened
1 teaspoon minced garlic           
1 (4 oz) package feta cheese, crumbled
1/4 cup olive oil
2 tablespoons sun-dried tomato paste
1 cup freshly grated Parmesan cheese
 

1.  Wash hands and work area.

2.  In a food processor, blend the spinach,
     basil and garlic.  Gradually mix in the olive
     oil and Parmesan cheese.  Process until smooth. 
     Salt and pepper to taste.

3.  Blend cream cheese and feta cheese in a
      medium bowl.

4.  Line a separate medium bowl with plastic wrap.  Spread 1/2 the cream cheese
     mixture in the bowl.  Top with sun-dried tomato paste and spinach mixture. 
     Cover with remaining cream cheese mixture.  Pat together, cover and chill in
     the refrigerator at least 1 hour before serving.  Flip out of the plastic lined bowl
     onto a medium serving dish to serve.  Refrigerate leftovers immediately.

Serve this yummy, zingy dip with crackers or bread at your next party.  It’s best when chilled overnight before serving.

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