Edamame Hummus

Courtesy of BH&G

1 10 oz package frozen edamame
1/2 c snipped fresh italian flat leaf parsley
1/4 c lemon juice
1/4 c water
1 tbs tahini (sesame seed paste)
3 cloves garlic, peeled and quartered
1/2 tsp salt
1/2 tsp cumin
1/3 c olive oil
1/8 tsp paprika

1) Cook edamame until tender according to package directions; drain.
2) In food processor combine everything but water & oil. Add oil in a thin steady stream while still running. Add additional water if needed. Sprinkle with paprika before serving

16 servings (2 tbs hummus and 1/2 c vegetables) 81 cal, 6g fat, 1g sat fat, 0 mg chol, 78mg sodium, 5g carb, 1g fiber, 3g pro

Zucchini Parmesan Crisps

Courtesy of Food Network

• Cooking spray
• 2 medium zucchini (about 1 pound total)
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan (3/4-ounce)
• 1/4 cup plain dry bread crumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

4 servings (1/2 cup): Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

Strawberry and Mozzarella Salad

Courtesy of Food Network

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
• 1 8-ounce container of strawberries, hulled and sliced
• 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
• 1/4 cup fresh basil leaves, cut into ribbons

Directions

In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.

Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

4 servings, serving size: 1 3/4 cup. Nutrition: Calories 150; Total Fat 12 g; (Sat Fat 3.5 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 6 g; Carb 7 g; Fiber 2 g; Cholesterol 15 mg; Sodium 320 mg 

Eggplant Parmesan

Courtesy of Stacey Wells

2 cups Eggplant (Sliced)
1 tbsp olive oil
1/8 c whole wheat flour
1/2 egg white
1/4 c skim milk
1/4 tsp sea salt
1 slice reduced fat provolone cheese
1/8 C fat free Mozzarella cheese
Dash or Oregano
1/4 c Organic Marinara Sauce (approx 30 cal)

1. Preheat the oven to 425. Whisk egg white and milk together in a bowl. Add whole wheat flour and dig slice of eggplant into mixture until well coated.
2. Cook each side until brown and crispy in olive oil in a frying pan. Transfer to a paper towel to soak up some of the oil. Immediately sprinkle with salt.
3. Place fried egg plant in a baking dish. Top with marinara sauce, provolone, mozzarella, and sprinkle with oregano. Bake for 15 minutes or until cheese is golden brown.

Baked Lemon Pasta

Courtesy of Pioneer Woman

• 1 pound Thin Spaghetti
• 4 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced And Zested
• 2 cups Sour Cream
• ½ teaspoons Kosher Salt, Or More To Taste
• Plenty Of Grated Parmesan Cheese
• Flat-leaf Parsley, Chopped
• Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Serve with crusty French bread and a simple green salad.

Lemon Garlic Pasta

Courtesy of Noble Pig

2/3 cup good quality extra-virgin olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice
1 pound spaghetti, cooked
Kosher salt
Lemon zest
Fresh basil

Whisk together olive oil, Parmesan and lemon juice.

Toss olive oil mixture with 1 pound just-cooked (hot) spaghetti.  Season with salt to taste. Top each portion with lemon zest and ribbons of fresh basil.

Lemon-Thyme Bruschetta

Courtesy of Noble Pig

8 ounces whole milk ricotta cheese
Juice and zest of one lemon
1 Tablespoon honey plus more for topping
1-1/2 teaspoons fresh thyme, chopped, plus more for garnish
Salt & pepper to taste

Heat oven to 400^o F.  Place bread slices on a baking sheet and brush both sides of the bread with oil.  Bake until golden brown, 4 to 5 minutes per side.

Mix ricotta, lemon juice and zest, 1 Tablespoon honey, 1-1/2 teaspoons fresh thyme, salt and pepper in a small bowl.  Spread over cooled bread slices.  Top with more honey and thyme.

Creamy Ravioli with Squash, Lemon, & Chives

Courtesy of Noble Pig

16 to 18 ounces cheese ravioli (fresh or frozen)
1 Tablespoon olive
1 shallot, chopped
3 summer squash (zucchini and/or yellow squash; about 1-1/2 pounds), thinly sliced
Kosher salt and black pepper
3/4 cup heavy cream
1 Tablespoon grated lemon zest
1/2 cup grated pecorino or Parmesan (2 ounces), plus more for serving
2 Tablespoons chopped fresh chives

Start by prepping your ingredients; thinly slice your squash, chop your shallot and shred your cheese.

Cook the pasta according to the package directions.  Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium heat.  Add shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.  Add the squash and 1/2 teaspoon each salt and pepper to the skillet.  Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes.  Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.

Add squash mixture, pecorino and 1/4 cup of the reserved cooking water and toss gently to coat (add more cooking water if the pasta seems dry).  Serve sprinkled with chives and additional pecorino.

Basil Spaghetti with Cheesy Broiled Tomatoes

Courtesy of Noble Pig

12 ounces spaghetti
3 large beefsteak tomatoes (about 1-1/2 pounds), each cut into 4 thick slices
3 Tablespoons olive oil, plus more for the baking sheet
Kosher salt and black pepper
8 ounces mozzarella, grated
1/4 cup grated Parmesan
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
3/4 cup torn fresh basil leaves & more for serving.

Heat broiler.  Cook the pasta according to the package directions; drain and return to pot.

Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet.  Season with salt and pepper.  Dividing evenly, sprinkle the slices with the mozzarella and Parmesan.  Broil until the cheese is bubbly and golden, 3 to 5 minutes.

In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

Add the garlic oil, basil, salt and pepper to the pasta and toss to combine.  Serve topped with tomatoes, additional basil and more Parmesan.

Pumpkin Fettuccine

Courtesy of Hungry Girl

1 package Tofu Shiratki Fettuccine Shaped Noodles
One-half wedge Laughing Cow Original
1/4 c plain light soymilk
1/4 c fat-free chicken broth
1/4 c finely chopped onion
1 tsp reduced fat Parmesan
1/2 tsp chopped garlic
1/2 tsp garlic powder
1/8 tsp salt
Dash black pepper

1. Rinse and drain noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.
2. Drain excess liquid from noodles. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Cut noodles up a bit using a knife or kitchen shears. Set aside.
3. In a separate dish, combine soymilk, pumpkin, garlic powder, salt, and pepper. Mix well and set aside.
4. Bring a small saucepan to high heat. Add chicken broth, onion, garlic, and cheese wedge half. Stirring occasionally to break up the cheese, cook until broth has mostly evaporated. 2-4 minutes.
5. Reduce heat to medium and continue to cook for just 1 minute or so, until onion and garlic begin to brown. Add pumpkin mixture. Stir until sauce is thoroughly blended and hot.
6. Add sauce to your noodles and stir well. If you like, season to taste with more salt and pepper. Finish with parmesan.

Nutritional Info: 1 serving-129 calories, 3g fat, 639mg sodium, 19g carbs, 6.5g fiber, 6g sugars, 7g protein

8 layer Dip

Courtesy of Hungry Girl

4 cups shredded iceberg lettuce
2 1/2 c peeled and cubed butternut squash
2 c cherry tomatoes, chopped
1 c diced onions
1 c canned black beans, heated
4 oz ground-beef style soy crumbles. thawed if previously frozen
4 oz roasted red peppers (not packed in oil), chopped
1/2 c fat free sour cream
1/4 c shredded fat-free cheddar cheese
3 1/2 tsp taco seasoning mix, dry
Optional: salt, black pepper, lime juice

1. Combine half of the tomatoes with all of the onions. Season to taste with salt, black pepper, and lime juice if desired. Set aside.
2. Nuke squash in a covered microwave safe dish with 2 tbs of water for 6-7 minutes, until squash is tender enough to mash.
3. Using a fork or potato masher, mash squash to a pulp. Mix in the 1 1/2 tsp of taco seasoning and set dish aside.
4. Combine soy crumbles with the remaining tomatoes, and 2 tsp of taco seasoning, in a heating pan. Cook over a medium flame, stirring occasionally until heated and mixed.
5. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, meat mixture, shredded cheese, red peppers

Nutritional Info: 8 servings-105 calories, 0.5g fat, 323mg sodium, 19g carbs, 4g fiber, 3g sugars, 7g protein.

Spinach Dip

Courtesy of Hungry Girl

one 10-oz package frozen chopped spinach, thawed and drained thoroughly
4 oz canned sliced water chestnuts, chopped
4 oz fat free block cheese
3 tbs plus 1 tsp reduced fat Parmesan-style grated topping
1/3 c plus 2 tsp fat free mayonnaise
1/4 c fat free sour cream
1 oz light soymilk
2 tbs minced shallots
1 tsp minced garlic
salt and pepper to taste

1. Preheat oven to 325
2. Cook garlic and shallots over medium heat in a pay sprayed with nonstick spray (few minutes). Set aside.
3. In medium saucepan, melt block cheese over a low flame with the soymilk, stirring occasionally.
4. Once cheese has melted and the mixture is well blended, add mayo, sour cream, and Parmesan. Stir until thoroughly mixed (over low heat)
5. Next add garlic, shallots, and water chestnuts and stir. Add spinach to the pot and mix thoroughly.
6. Spoon dip into a medium casserole dish and bake in the oven for 20-25 min.

Nutritional info: 8 servings (3 heaping tbs)-72 calories, 1g fat, 310 mg sodium, 9g carbs, 1g fiber, 4g sugars, 7g protein

Jalapeno Swappers

Courtesy of Hungry Girl

5 fresh whole jalapenos
1/2 c Fiber One bran cereal
1/4 ff liquid egg substitute
1/4 c fat free cream cheese
1/4 c shredded fat-free cheddar cheese
optional: salt, pepper, garlic powder

1. Heat oven to 350
2. Halve the jalapenos lengthwise and remove seeds, stems, and membranes. Wash halves and dry them very well.
3. Stir together cream cheese and shredded cheese. Add optional seasonings.
4. Grind Fiber One to a breadcrumb-like consistency. Place crumbs in one small dish and egg substitute in another.
5. Stuff each jalapeno half with the cheese mixture. Next, carefully coat both sides of each half, first with egg substitute and then with Fiber One crumbs.
6. Place jalapenos on a baking pan sprayed with non-stick spray. Cook for 30 minutes.

Nutritional info: 2 servings-126 calories, 1g fat, 425mg sodium, 22g carbs, 8g fiber, 4g sugars, 14g protein

Twice Baked Potato-HG

Courtesy of Hungry Girl

1 medium (8 oz) baking potato
1 slice fat-free American Cheese
1 oz fat-free liquid non-dairy creamer
Salt, Paprika, Pepper, and Parsley to taste

1. Preheat oven to 375
2. Puncture potato in several places with a fork. Peel the skin off the top of the potato and then cook in the microwave for 6-8 minutes.
3. Once potato is cool enough to handle, scoop out the insides, leaving behind an empty potato shell. Set shell aside.
4. Place potato pulp in a small dish and then add cheese, creamer, and a little salt. Mash it all together until the cheese melts, leaving a creamy, cheesy mashed potato mixture.
5. Place potato mixture back into the potato shell and sprinkle with paprika and parsley.
6. Place potato in a baking dish sprayed lightly with nonstick spray and bake in the oven for 20-30 minutes until the top is nice and brown.

Nutritional Info: 226 calories, 0.5g fat, 335mg sodium, 46g carbs, 5g fiber, 4g sugars, 9g protein

Spicy Tomato Soup

Courtesy of Hungry Girl

4 c chopped plum tomatoes
2 c V8 100% Vegetable Juice
4 tsp fat-free powdered non-dairy creamer
2 tsp onion powder
2 tsp garlic powder
2 tbs Franks RedHot Original Cayenne Pepper Sauce
Salt and Pepper to taste

1. Cook tomatoes in a large pot over medium heat for 5 min or until very soft, stirring occasionally. Remove tomatoes from heat and allow to cool for a few minutes.
2. Transfer tomatoes to a food processor or blender. Pulse briefly to a pulpy puree. Return tomatoes to the pot and add all additional ingredients.
3. Stir well and continuously while bringing soup to a near boil. Allow to cool slightly before serving.

Nutritional Information: Makes 4 servings-76 Calories, <.05g fat, 550mg sodium, 16g carbs, 3.5g fiber, 10g sugars, 3g protein.

Peasants Pasta-Gary Krasovic

• 1 box spaghetti, cooked
• 1 cup olive oil
• 1 clove garlic, sliced / chopped finely
• 8 cherry tomatoes
• 1 cup bread crumbs
• 1 cup pecorino (a type of romano) cheese, grated finely
• 1 cup parsley, chopped
• 2 hot peppers (the dried thin red type), chopped very finely

Instructions:

1. Heat oil and garlic, cook slightly – don’t brown the garlic, add peppers, add cherry tomatoes with an “x” cut into the bottom of them. Cook 5-8 minutes.
2. Add oil mixture to spaghetti
3. add bread crumbs
4. mix well
5. add cheese
6. mix well
7. add parsley
8. mix well

Serve with extra pecorino cheese on top (or on the side)