Recipes

FEATURED RECIPE!!!

Presto! Pesto Roasted Vegetables

Makes 2 servingspesto-image
  • 1T balsamic vinegar
  • ½T olive oil
  • Dash salt
  • Dash ground pepper
  • 1½C sliced zucchini
  • ¾C mushroom halves
  • 1½C broccoli flowerets
  • non-stick cooking spray
  • 2T pre-made garlic pesto

71 calories, 5 g protein, 15 g carbohydrates, 8 g fat, 98 mg sodium, 0 mg cholesterol, 3 g fiber

Combine vinegar, oil, salt and pepper in a large bowl. Add vegetables and toss well. Arrange vegetables in a shallow roasting pan coated with non-stick spray. Bake at 475 degrees for 10 minutes. Turn vegetables over with a large spoon or spatula and bake for another 10 minutes or until tender and browned. Once vegetables are cooked place in a bowl and add pesto and toss to coat evenly. Serve as a side dish.
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Fresh Salsa

17 calories
Fresh Salsa
Makes 40 servings
  • 2 cans (14.5 oz each) diced tomatoes
  • 1/2tsp salt
  • 1/2tsp ground red pepper
  • 1tbs fresh lime juice
  • 1/2c chopped fresh cilantro
  • 3c chopped bell pepper, red, yellow, orange or mix of all 3
  • 1 large cloves garlic, minced
  • 1C Chopped green onions
  • 1 can (28 oz) crushed tomatoes
  • 1/4tsp ground black pepper

17 Calories, g 1 protein, g 4 Carbs, g 0 fat, mg 84 sodium, mg 0 cholesterol, g 1 fiber

1 Stir together ingredients in a large bowl until well combined. 2. Cover, refrigerate 2 hours before serving.

Raw Beet Salad

Makes 4 servings
beet-salad
  • 1lb Beets
  • 1Large Shallot
  • 2tsp Dijon Mustard
  • 1tbs olive oil
  • 2tbs sherry vinegar
  • to taste salt and pepper
  • to taste Minced rosemary, parsley, dill, chervil or tarragon

80 Calories, g 2 protein, g 12 Carbs, mg 80 Sodium, mg 0 Cholesterol, g 3 Fiber

1. Peel beets and shallot. Process in food processor until shredded. 2. Toss with salt, pepper, mustard, oil, and vinegar. Toss in herbs, and serve. Mark Bittman, New York Times, April 1, 2008

Light & Healthy Halibut Kabob

fish

Makes 4 servings
  • 1lb halibut steak, 1-inch thick
  • ¼C fresh lemon juice (1 lemon)
  • ¼C olive oil
  • 2 shallots, thinly sliced
  • 1t Italian herb seasoning
  • ½t dried thyme, crushed
  • ½ large red onion, cut lengthwise into thirds

295 calories, 30 g protein, 4 g carbohydrates, 17.5 g fat, 82 mg sodium, 48 mg cholesterol, 0 g fiber

Preheat broiler. Cut fish into 1-inch cubes and set aside. In a bowl, mix lemon juice, oil, shallots, herb seasoning and thyme. Add fish and toss to coat. Marinate in refrigerator for at least 5 minutes, but no more than 1 hour. Pry onion apart in single layers. Thread each skewer, alternating with onion and fish, using four pieces of fish and five pieces of onion. Place skewers on a broiler pan and broil four inches from heat 2 to 2 1/2 minutes on each side or until fish is no longer translucent.

Salsa Chicken

Makes 6 servings
salsa-chicken-960
  • ⅓C lime juice
  • 2t minced fresh chives
  • 2t minced ginger
  • 2ea minced garlic cloves
  • 2T olive oil
  • 2t chili powder
  • 1C salsa (as hot as you like!)
  • 1½lb boneless, skinless chicken breasts

251 calories, 5 g carbohydrates, 35 g protein, 9 g fat, 373 mg sodium, 96 mg cholesterol, 1.5 g fiber

In a small pan, mix together lime juice, chives, ginger and garlic. Add olive oil and chili powder and heat to boiling over medium heat. Stir in salsa. Allow sauce to cool. Place chicken in plastic bag. Add the sauces and let marinate in the refrigerator for at least 2 hours or up to 24 hours. Prepare outside grill with an oiled rack set 4 inches above the heat source. If using a gas grill, set heat to high setting. Grill chicken breasts for 3-4 minutes on each side, turning once and basting with extra marinade until the chicken is thoroughly cooked.

Foil Baked Lemon Fish

160
calories
Foil Baked Lemon Fish
Makes 4 servings
  • 4 fish fillets (about 4 oz. each)
  • ¼C diced carrots
  • ¼C diced celery
  • ¼C chopped green onion
  • 2T chopped fresh parsley
  • 2 thinly sliced lemons

160 calories, 16 g carbohydrates, 28 g protein, 1 g fat, 143 mg sodium, 53 mg cholesterol, 7 g fiber

Heat the oven to 350 degrees F. Cut four 2 foot lengths of foil and fold each in half to make a 1 foot square. Place 1 fish fillet slightly on each square of foil. Sprinkle ¼ cup carrots, celery, green onions and parsley on each fillet. Top with lemon slices. Wrap the fish in foil, crimp edges together slightly and place foiled wrapped fish fillets on a baking sheet. Bake for 15-20 minutes or until fish flakes easily.

Gazpacho

About twelve egg sized tomatoes- plum work well

1 red pepper
I English cucumber partially peeled

1 apple
1 tablespoon of crushed organic garlic
salt and pepper
2 teaspoons olive oil
a dash of hot sauce
Juice of 1/2 lime

So Watermelon gazpacho is a huge hit… and filling. This recipe actually makes about 5 servings… we drank it in a wine glass with a spoon as well. Took two second to pulse in the blender. You do need to stop blending as soon as it starts to liquefy so you have a little texture… it was so yummy!

watermelon-gazpatcho

6 cups cubed seedless watermelon
1 cup coarsely chopped peeled English or reg. cucumber
1/2 cup chopped yellow bell pepper

1/3 cup chopped green onions
3 tablespoons chopped fresh mint
3 tablespoons fresh lime juice
1 tablespoon olive oil extra virgin preferable
3/4 teaspoon salt
1/2 teaspoon hot sauce Texas Pete or something like that
1 good sized clove of garlic minced

Combine ingredients in blender… pulse until it liquefies slightly, stir and enjoy!!! Serve chilled or right from the blender!