Bruscetta

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Bruscetta

Cuisine

Italian

Cook Time

20 min

Servings

Ingredients

• 1 entire whole wheat bagette sliced into 1 inch slices
• 3/4 cup extra-virgin olive oil
• 1 large clove garlic minced
• 10 oz grape tomatoes halved
• 1/2 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 1/4 cup balsamic vinegar
• 1/2 cup Parmesan cheese grated

Cuisine Italian Cook Time 20 min Servings Ingredients 1 entire whole wheat bagette sliced into 1 inch slices 3/4 cup extra-virgin olive oil 1 large clove garlic minced 10 oz grape tomatoes halved 1/2 tsp kosher salt 1/2 tsp fresh ground black pepper 1/4 cup balsamic vinegar 1/2 cup Parmesan cheese grated

Instructions

1. Preheat oven to 400 degrees. Place bagette slices onto a cooking sheet. Brush tops liberally with ¼ cup of olive oil. This will allow the bread to brown.
2. Bake the bread in the oven for approx 15 minutes or until edges are browned.  Remove from heat.
3. Meanwhile, combine the tomatoes, garlic, salt, pepper, olive oil and vinegar. Mix  well. Set aside
4. Top the toasted bread with the tomato mixture, including the liquid. Garnish with  the parmesan cheese.
5. Return to the oven for an additional 5­7 minutes to allow cheese to melt and  tomatoes to warm. Serve immediately

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Posted in Recipes, Snacks

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Black Bean and Corn Salsa

by Stephanie Kinturi

Print Recipe

Black Bean and Corn Salsa

Cuisine

Mexican

Prep Time

10 min

Servings

Ingredients

• 1 1/4 cup cooked black beans
• 1 1/4 cup cooked corn
• 3/4 cup red onion finely diced
• 3/4 cup red or green bell pepper
• 2 whole jalapenos minced (make sure to wash you hands after this step!)
• 1/2 cup balsamic vinegar
• 1/3 cup virgin olive oil
• 1 1/2 tsp Dijon mustard
• 1 - 2 pinches salt and pepper to taste
• 1/4 cup flat leaf parsley chopped

Cuisine Mexican Prep Time 10 min Servings Ingredients 1 1/4 cup cooked black beans 1 1/4 cup cooked corn 3/4 cup red onion finely diced 3/4 cup red or green bell pepper 2 whole jalapenos minced (make sure to wash you hands after this step!) 1/2 cup balsamic vinegar 1/3 cup virgin olive oil 1 1/2 tsp Dijon mustard 1 - 2 pinches salt and pepper to taste 1/4 cup flat leaf parsley chopped

Instructions

1. Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.

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Posted in Recipes, Snacks

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“Schnapped” Peaches Over Angel Food Cake

by Stephanie Kinturi

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"Schnapped" Peaches Over Angel Food Cake

Servings

people

Ingredients

• 1 whole angel food cake cut into 8 equal wedges
• 3 whole ripe peaches pitted and sliced into 8 wedges each
• 1/2 stick melted butter or margarine
• 1/8 cup brown sugar
• 1/4 cup peach schnapps (peach nectar may be substituted)
• 1 - 2 dollops of whipped topping to taste
• 1 - 2 pinches nutmeg to taste

Servings people Ingredients 1 whole angel food cake cut into 8 equal wedges 3 whole ripe peaches pitted and sliced into 8 wedges each 1/2 stick melted butter or margarine 1/8 cup brown sugar 1/4 cup peach schnapps (peach nectar may be substituted) 1 - 2 dollops of whipped topping to taste 1 - 2 pinches nutmeg to taste

Instructions

1. Melt the butter in a large skillet over medium heat. Add the peaches and toss to  coat evenly with the butter. Sprinkle the brown sugar over the peaches. Cook for 5­10 minutes or until peaches start to soften.
2. Drizzle the liquor over the peaches. This will cause the sauce to bubble and  thicken. Remove from heat and top the cake with the warm peaches and sauce.
3. Top the peaches with a dollop of whipped topping and sprinkle some ground  nutmeg on top.
4. Serve immediately.

Recipe Notes

**Canned peaches may be substituted, however they must be drained and rinsed of any syrup before using.

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Posted in Dessert, Recipes

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Shrimp Tacos With Citrus Cabbage Slaw

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Shrimp Tacos With Citrus Cabbage Slaw

Course

Main Dish

Cuisine

Seafood

Prep Time

10 min

Cook Time

15 min

Servings

people

Ingredients

• 1/4 cup fresh orange juice
• 2 Tbsp fresh lime juice
• 2 Tbsp sour cream
• 1 - 2 pinches Kosher salt and pepper to taste
• 1/4 small cabbage shredded (about 8oz)
• 1 cup corn kernels from 1 to 2 ears or frozen and thawed.
• 1 whole jalapeno seeded and chopped
• 1 Tbsp olive oil
• 1 pound medium shrimp peeled and deveined
• 8 small flour tortillas warmed

Course Main Dish Cuisine Seafood Prep Time 10 min Cook Time 15 min Servings people Ingredients 1/4 cup fresh orange juice 2 Tbsp fresh lime juice 2 Tbsp sour cream 1 - 2 pinches Kosher salt and pepper to taste 1/4 small cabbage shredded (about 8oz) 1 cup corn kernels from 1 to 2 ears or frozen and thawed. 1 whole jalapeno seeded and chopped 1 Tbsp olive oil 1 pound medium shrimp peeled and deveined 8 small flour tortillas warmed

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Posted in Dinner, Recipes, Under 500 Calories

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Roast Salmon and Vegetables

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Roast Salmon and Vegetables

Course

Main Dish

Cuisine

Seafood

Prep Time

10 min

Cook Time

55 min

Servings

people

Ingredients

• 2 large fennel bulbs
• 1 pint grape tomatoes
• 8 cloves garlic peeled and halved
• 1 whole lemon thinly sliced
• 1/4 cup olive oil
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 6 springs fresh thyme
• 4 6-oz salmon fillets skin removed

Course Main Dish Cuisine Seafood Prep Time 10 min Cook Time 55 min Servings people Ingredients 2 large fennel bulbs 1 pint grape tomatoes 8 cloves garlic peeled and halved 1 whole lemon thinly sliced 1/4 cup olive oil 2 tsp kosher salt 1/2 tsp black pepper 6 springs fresh thyme 4 6-oz salmon fillets skin removed

Instructions

1. Heat oven to 400° F.
2. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
3. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.

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Posted in Dinner, Recipes, Under 500 Calories

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Roasted Pork With Shredded Brussels Sprouts

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Roasted Pork With Shredded Brussels Sprouts

Course

Main Dish

Cuisine

American

Prep Time

15 min

Cook Time

10 min

Servings

people

Ingredients

• 1 Tbsp olive oil
• 1 whole pork tenderloin (about 1 1/4 pounds)
• 1 - 2 pinches Kosher salt and pepper to taste
• 12 oz Brussel sprouts thinly sliced
• 1/4 cup dried apricots chopped
• 2 Tbsp roasted unsalted almonds chopped

Course Main Dish Cuisine American Prep Time 15 min Cook Time 10 min Servings people Ingredients 1 Tbsp olive oil 1 whole pork tenderloin (about 1 1/4 pounds) 1 - 2 pinches Kosher salt and pepper to taste 12 oz Brussel sprouts thinly sliced 1/4 cup dried apricots chopped 2 Tbsp roasted unsalted almonds chopped

Instructions

1. Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
3. Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.
4. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
5. Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
6. Serve the Brussels sprouts with the pork.

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Posted in Dinner, Recipes, Under 500 Calories

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Pork Tenderloin With Cabbage and Apple Slaw

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Pork Tenderloin With Cabbage and Apple Slaw

Course

Main Dish

Cuisine

American

Prep Time

20 min

Cook Time

10 min

Servings

people

Ingredients

• 3 Tbsp olive oil
• 2 whole pork tenderloins (1 1/4 pounds total)
• 1 - 2 pinches Kosher salt and pepper to taste
• 2 Tbsp rice vinegar
• 1 Tbsp honey
• 1 small Napa cabbage quartered, cored, and thinly sliced
• 1 whole crispy red apple (such as gala or fuji) cut into tin wedges
• 1/4 cup fresh cliantro

Course Main Dish Cuisine American Prep Time 20 min Cook Time 10 min Servings people Ingredients 3 Tbsp olive oil 2 whole pork tenderloins (1 1/4 pounds total) 1 - 2 pinches Kosher salt and pepper to taste 2 Tbsp rice vinegar 1 Tbsp honey 1 small Napa cabbage quartered, cored, and thinly sliced 1 whole crispy red apple (such as gala or fuji) cut into tin wedges 1/4 cup fresh cliantro

Instructions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
3. Transfer the skillet to the oven and roast until the pork is cooked through, 12 to 14 minutes. Let rest at least 5 minutes before slicing.
4. Meanwhile, in a large bowl, combine the vinegar, honey, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
5. Add the cabbage and apples and toss. Let sit for at least 5 minutes, tossing occasionally. Fold in the cilantro and serve with the pork.

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Posted in Dinner, Recipes, Under 500 Calories

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Pierogi With Sautéed Red Cabbage

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Pierogi With Sautéed Red Cabbage

Potato dumplings are a guaranteed crowd-pleaser. Add apples to the cabbage to make it more pleasing for kids.

Course

Main Dish

Cuisine

Eastern European

Prep Time

13 min

Cook Time

7 min

Servings

people

Ingredients

• 1 16 oz box frozen potato-and-onion pierogi
• 1 Tbsp olive oil
• 1 whole onion thinly sliced
• 1 whole green apple (such as granny smith) cut into 1/2 inch pieces
• 1/2 small red cabbage cored & shredded (about 1 pound)
• 1/4 cup fresh flat-leaf parsley chopped
• 2 tsp red wine vinegar
• 1 tsp caraway seeds
• 1 - 2 pinches Kosher salt and pepper to taste
• 1/2 cup sour cream optional

Course Main Dish Cuisine Eastern European Prep Time 13 min Cook Time 7 min Servings people Ingredients 1 16 oz box frozen potato-and-onion pierogi 1 Tbsp olive oil 1 whole onion thinly sliced 1 whole green apple (such as granny smith) cut into 1/2 inch pieces 1/2 small red cabbage cored & shredded (about 1 pound) 1/4 cup fresh flat-leaf parsley chopped 2 tsp red wine vinegar 1 tsp caraway seeds 1 - 2 pinches Kosher salt and pepper to taste 1/2 cup sour cream optional

Instructions

1. Cook the pierogi according to the package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes.
3. Add the apple, cabbage, parsley, vinegar, caraway seeds, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 4 to 5 minutes. Serve with the pierogi and sour cream, if using.

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Posted in Dinner, Recipes, Under 500 Calories Tagged vegetarian

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Halibut With Sugar Snap Pea Salad

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Halibut With Sugar Snap Pea Salad

Course

Main Dish

Cuisine

American, Seafood

Prep Time

10 min

Cook Time

10 min

Servings

people

Ingredients

• 1 Tbsp fresh lime juice
• 1 tsp fresh ginger grated
• 2 Tbsp olive oil
• 1 -2 pinches Kosher salt and papper to taste
• 12 oz sugar snap peas strings removed (about 4 cups)
• 1 small red onion thinly sliced
• 4 6-oz pieces halibut fillet
• 1 whole lime cut into wedges

Course Main Dish Cuisine American, Seafood Prep Time 10 min Cook Time 10 min Servings people Ingredients 1 Tbsp fresh lime juice 1 tsp fresh ginger grated 2 Tbsp olive oil 1 -2 pinches Kosher salt and papper to taste 12 oz sugar snap peas strings removed (about 4 cups) 1 small red onion thinly sliced 4 6-oz pieces halibut fillet 1 whole lime cut into wedges

Instructions

1. In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2. Add the snap peas, onion, and sesame seeds, if desired, and toss to coat.
3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.
4. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
5. Serve with the salad and lime wedges.

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Posted in Dinner, Recipes, Under 500 Calories

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Gnocchi With Roasted Cauliflower

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Gnocchi With Roasted Cauliflower

Course

Main Dish

Cuisine

Italian

Prep Time

10 min

Cook Time

25 min

Servings

people

Ingredients

• 1 small head cauliflower cut into small florets
• 12 whole fresh sage leaves
• 3 Tbsp olive oil
• 1 - 2 pinches Kosher salt and pepper to taste
• 1 pound gnocchi (fresh or frozen)
• 1/4 cup parmesan grated (about 1 oz)

Course Main Dish Cuisine Italian Prep Time 10 min Cook Time 25 min Servings people Ingredients 1 small head cauliflower cut into small florets 12 whole fresh sage leaves 3 Tbsp olive oil 1 - 2 pinches Kosher salt and pepper to taste 1 pound gnocchi (fresh or frozen) 1/4 cup parmesan grated (about 1 oz)

Instructions

1. Heat oven to 400º F. On a rimmed baking sheet, toss the cauliflower, sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.
3. Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions.
4. Divide the gnocchi among bowls. Top with the cauliflower and Parmesan.

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Posted in Dinner, Recipes, Under 500 Calories

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