Baked Parmesan Tomato

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• This was yummy. We thought it tasted like pizza with out the dough. ;)
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• Ingredients:
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• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

Directions:

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Nutrition: 

Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 gfiber; 375 mg sodium; 363 mg potassium.

Yogurt Blueberries

This is a nice healthy snack and very delicious!

Ingredients:


Fresh blueberries, 2 cups
Yogurt, 24 oz. You can use any flavor. I chose vanilla.


Directions:


Place blueberries and yogurt in a bowl. Stir.


Cover cookie sheet with wax paper.


Stick a blueberry with a toothpick, dip and swirl with yogurt. Once  the blueberry is covered with yogurt transfer to cookie sheet.

When all the blueberries are covered place cookie sheet in freezer for 15 minutes. It does not take long to freeze.


I transferred the blueberries to a zip lock baggie and kept in the freezer.


Enjoy!

Mexican Corn Salad

This recipe was adapted from Skinnytaste.

Very good! A great side dish for a Mexican meal. 

Ingredients: 

• 4 large fresh cobs of corn
• 2 tbsp light mayonnaise
• 2 tbsp fat-free Greek yogurt
• 1/2 tsp chili powder 
• half a lime, juiced
• 1 tbsp minced cilantro
• 2 tbsp onions, minced
• 1/2 cup pepper jack cheese or any white Mexican cheese, grated

Directions:

Boil corn in boiling water for 5 minutes, remove from heat. Cool and then cut corn off the cobb. 
In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well. Add corn, cilantro, onions and cheese and stir. Serve warm. 

Roasted Veggie Panini with Creamy Chipotle-Lime Dressing

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• This recipe was adapted from Our Best Bites. 
• This was very good and filling. A quick and easy meal.

Ingredients:

• 4 sour dough panini's 
• 8 1-ounce slices Provolone
• 1/2 cup guacamole
• 1 small onion, sliced
• 1 zucchini, sliced
• 1 red pepper sliced
• 1 jar of artichokes, sliced
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• Creamy Chipotle-Lime Dressing:
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1 1-ounce package Hidden Valley Ranch dressing mix
• 3-4 cloves garlic
• Juice of 1 lime
• 1 tsp of adobo seasoning
• 1/2 cup roughly chopped cilantro (about 1 handful)

In a medium size pan saute veggies in olive oil until tender. During this time mix all the dressing ingredients in a medium size bowl. 

Slice panini's horizontally. Spread each slice with the chipotle-lime dressing. On one side spread the guacamole. Place veggies and 3 slices of Provolone on sandwich. 

I don't have a panini maker so I used a George Forman. This works well. Grill on the Forman for about 8 minutes. 

You could add any veggies. Some add mushrooms and asparagus. I just used what was in my fridge. :)

Zucchini Boats

May add oregano next time. :)


Ingredients:
4 zucchini's sliced in half
Olive oil, 2-3 Tbsp. 
garlic, 1 clove minced
salt and pepper
grape tomatoes
Parmesan

Directions:
Scoop out the center and get rid of seeds. In a small bowl mix garlic, olive oil, salt and pepper. Brush mixture over zucchini. 
Place grape tomatoes down each zucchini. Sprinkle with Parmesan. Bake at 350 for 30 minutes or until zucchini is tender. 

Butternut Squash Riosotto

This recipe is flavorful and rich. Very good! Will defiantly make this again. 

Recipe was adapted from Fine Cooking.

Ingredients:

1 quart (4 cups) chicken broth

1/2 cup dry white wine 

2 Tbs. olive oil 

10 large fresh sage leaves 

4 slices bacon, cut crosswise into thirds 

2 medium shallots, minced (about 1/4 cup) or regular onion

2 cups (1 large butternut) 1/4-inch-diced butternut squash

1-1/2 cups arborio or other risotto rice

1/2 cup freshly grated Parmigiano Reggiano 

Kosher salt and freshly ground black pepper 

Directions:

Combine the chicken broth and wine in a small saucepan and set over 

medium heat.In another medium saucepan, heat the oil over

 medium heat. Add the sage leaves and fry, turning once, 

until they’ve turned dark green, about 1 minute total. Don’t brown. 

With a fork, transfer to a plate lined with paper towels to drain.

Put the bacon in the saucepan and cook,stirring occasionally,

until nicely browned, 5 to 7 minutes. Transfer the bacon to the 

plate with the sage.Add the shallots to the saucepan and cook,

stirring with a wooden spoon, until softened, about 1 minute. 

Add the squash and rice and cook, stirring,for 1 minute.

Ladle in enough of the hot broth/wine mixture to just cover the rice. 

Cook, stirring frequently, until the broth is mostly absorbed. 

Add another ladleful of broth and continue cooking, stirring, 

and adding more ladlefuls of broth as the previous additions 

are absorbed, until the rice is tender, about 25 minutes. 

As the risotto cooks, adjust the heat so that it bubbles gently. 

Do not let the broth boil. Add more wine/broth as needed. 

Set aside the nicest looking sage leaves as a garnish.

Crumble the bacon and the remaining sage leaves into the risotto.

 Stir in the Parmigiano. Season to taste with salt and pepper.

 Garnish with a sage leaf. 

Shrimp Taco's

This was adapted from Clean and Delicious.

Made this last night and it was good. A very light and healthy meal. 

Ingredients

• 1 lb of frozen shrimp, defrosted, peeled, & deveined
• 6 oz fat free Greek yogurt or sour cream. I did half sour cream and half ranch dressing. 
• ¼ cup chopped cilantro
• 1 lime, juiced
• 1/2 tsp cayenne pepper or cumin
• ½ a head of cabbage, thinly sliced (about 5 cups)
• 8 corn tortillas
• 4 tsp extra virgin olive oil
• Salt and pepper to taste
• hot sauce, optional

Directions

Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.

Mix yogurt, sour cream or ranch, cayenne or cumin, lime juice, cilantro, & salt in a small bowl, set aside. I added a little hot sauce. :) Thanks Aimee for that suggestion. :)

Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. I actually forgot to get cabbage. I am sure it would have been great!  Cook for about four minutes or until the cabbage is just barely wilted.  Season with salt and pepper and set aside.

Sauté shrimp in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper or cumin over medium heat.  I did add about 2-3 Tbsp of lime juice for extra flavor. 

Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce.

Serves 4.