Bruschetta on a stick

This is the easiest appetizer to prepare, we usually bring them to beach barbecues.

INGREDIENTS:
grape or cherry tomatoes
fresh basil leaves
mozzarella balls
toothpicks
(optional: balsamic vinegar and olive oil)


DIRECTIONS
1. cut tomatoes and mozzarella balls in half
2. Add a tomato half, a folded basil leaf, and a mozzarella ball half to a toothpick
(3 - optional. Drizzle olive oil and balsamic vinegar - this makes it messier)

Pistachio Burgers

Pistachio Burgers are very flavorful and fun!

INGREDIENTS
1 cup finely chopped pistachios
2 cups coarsely grated zucchini
2 (15-ounce) cans red kidney beans, rinsed, drained, and mashed
1/2 cup freshly grated Romano cheese
1/2 cup dry bread crumbs
1 egg
1 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 tablespoon unflavored rice vinegar

DIRECTIONS
1. add all ingredients to a food processor and mix until homogeneous
2. grill (we usually use our George Foreman)

Tomato-Curry Soup

Great recipe for a cold fall/winter day.

(adapted from http://www.atasteofthai.com/index.php?page=recipe&id=320)

INGREDIENTS

1 tablespoon olive oil

1/2 cup celery and bell peppers

1 tablespoon red curry paste

28 oz whole tomatoes, peeled

1-13.5 oz can regular coconut milk

16 oz can of straw mushrooms

1/2 pound fresh or uncooked frozen shrimp (vegetarian/vegan: firm tofu)

2 tablespoons brown sugar

2 tablespoons fresh lime juice

2 tablespoons fresh basil

DIRECTIONS

1. In a medium sized non-aluminum sauce pan, heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved.

2. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.

3. Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender. Serve with or without rice. We used Naan.

Takes 20 - 30 minutes to prepare.

Zuchinni Pasta

Zucchini Pasta

Source:  Taste of Home

It definitely has a different taste but it is superb...and healthy!

  

Prep/Total Time: 25 min.

Ingredients

• 8 ounces uncooked linguine
• 4 cups coarsely shredded zucchini (about 3 medium)
• 4 teaspoons olive oil
• 2 garlic cloves, thinly sliced
• 1/4 cup fat-free plain yogurt
• 3/4 cup shredded reduced-fat cheddar cheese
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Cook linguine according to package directions. 
• In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
• In a large nonstick skillet, saute zucchini in oil for 2 minutes. 
• Add garlic; saute 1-2 minutes longer or until zucchini is tender.
• Transfer to a large bowl. Add the yogurt, cheese, salt and pepper.
• Drain linguine; add to zucchini mixture and toss to coat. 

 

Nutrition Facts: 3/4 cup equals 219 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 395 mg sodium, 32 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Butternut Squash and Carrot Soup

This was the most favorite recipe I've tried recently - perfect for a fall dinner! I saw a beautiful display of butternut squash at the supermarket, and bought one, but wasn't sure what to do with it. Try this soup - it's great! And only 82 calories per serving and low-fat!!!

Butter Nut Squash and Carrot Soup (courtesy of Better Homes & Gardens)

Ingredients

• 3 cups peeled, diced butternut squash (about 1 small squash)
• 2 cups thinly sliced carrot (4 medium)
• 3/4 cup thinly sliced leek or chopped onion
• 1 tablespoon butter or margarine
• 2 14-ounce cans reduced-sodium chicken broth
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground nutmeg (** I used cinnamon because that's what I had on hand)
  
• 1/4 cup half-and-half or light cream (** I actually used 2% milk and it came fine!)
  
• Optional Toppings/Garnish: Crème fraiche or dairy sour cream, Toasted pumpkin seeds, Fresh tarragon sprigs

Directions

1. In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

2. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with crème fra¿¿che, pumpkin seeds, and/or fresh tarragon.

3. Makes 6 servings (6 cups)

Nutrition Facts: Calories82,Total Fat (g)3,Saturated Fat (g)2,Monounsaturated Fat (g)1,Cholesterol (mg)9,Sodium (mg)364,Carbohydrate (g)12, Total Sugar (g)4,Fiber (g)2,Protein (g)3,Vitamin C (DV%)14,Calcium (DV%)5,Iron (DV%)4,Starch (d.e.).5,Vegetables (d.e.).5,Fat (d.e.).5,

5 cheese pizza w/ veggies and prosciutto

1 package regular pizza dough (you can make your own but the one I buy makes 2 pizzas)
1 package TJ's quattro-formaggio cheese (If you don't have TJ's near you can combine Parmesean, Asiago, Fontina and Mild Provelone Cheeses to get the same thing)
1 package prosciutto
1 log of chevre (goat cheese)
1 package asparagus (feel free to add other veggies if you like)
Fresh basil
Olive oil, S&P

VEGETATION OPTION (cut out the prosciutto and feel free to add other veggies)

Directions:
1) Let the pizza dough sit at room temperature for at least a half hour before you make the pizza. 2) Preheat the oven (I set mine at 350 degrees F).
3) While it's resting, chop your asparagus into 3/4 inch strips.
4) Cut the dough in half and stretch it into your pizza pan. You want it to be thin, but without holes.
3) Bake the dough for a few minutes to get it cooked enough to support
the toppings. This will help give you a really nice crispy crust.
4) Remove it from the oven and slide a spatula underneath it to loosen it from the pan.
5) Add olive oil to the crust, then top it with half the cheeses, asparagus and pieces of prosciutto. Add salt and pepper to the top to taste.
6) Place in the oven and bake until golden crusted and oozing with cheesy-deliciousness.
7) Top with freshly cut basil and dig in!

This recipe makes enough for two 14 inch pies.

You can also cut this into tiny pieces for appetizers.

Vegetarian Entrees