Recipes

Tuna Salad

Tuna Salad

Published by on November 9, 2016 | Leave a response

By

    Stephanie Kinturi
Print Recipe
 Tuna Salad
Cuisine Seafood
Servings
people
Ingredients
Cuisine Seafood
Servings
people
Ingredients
Instructions
  1. Place hardboiled eggs into a medium size bowl and mash with a potato masher  until texture is crumbly.
  2. Add diced celery and dill relish.
  3. Drain water out of tuna making sure to squeeze out as much as possible. Empty  into bowl with other ingredients. Break up the tuna into small pieces with a fork.
  4. Add remaining ingredients and stir well.
Recipe Notes

Serving suggestion:  Serve inside a whole wheat pita, tortilla or on top of a whole wheat
English muffin and melt cheddar cheese over for a great tuna melt.

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Three Bean Firehouse Chili

Three Bean Firehouse Chili

Published by on November 9, 2016 | Leave a response

By Stephanie Kinturi 

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 Three Bean Firehouse Chili
Cuisine Mexican
Servings
people
Ingredients
Cuisine Mexican
Servings
people
Ingredients
Instructions
  1. Combine minced garlic, chopped onions and ground beef. Brown in a large stew  pot. (Beef is very lean and will not need to be drained. Any drippings will add  flavor and will allow the onion and garlic to brown.)
  2. Add all other ingredients. Stir to combine.
  3. Simmer over medium low heat until heated through. (30 minutes is recommended)
  4. Serve hot with tortillas. Garnish with fat free cheese, sour cream etc.
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Sun­Dried Tomato Veggie Wrap

Sun­Dried Tomato Veggie Wrap

Published by on November 9, 2016 | Leave a response

By Stephanie Kinturi

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 Sun­Dried Tomato Veggie Wrap
Servings
person
Ingredients
Servings
person
Ingredients
Instructions
  1. Combine the softened cream cheese, green onion, walnuts, garlic, salt and pepper.
  2. Spread down the center of your tortilla
  3. Arrange the cheese, spinach and roasted red peppers on top.
  4. Roll up, slice in half on the diagonal and serve. 
Recipe Notes

This wrap can be made hours ahead and refrigerated until ready to eat.

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Strawberry Salad with Gorgonzola

Strawberry Salad with Gorgonzola

Published by on November 9, 2016 | Leave a response

By Stephanie Kinturi

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 Strawberry Salad with Gorgonzola
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Combine salad mix with other ingredients. Toss gently
  2. Drizzle with Brianna’s Home­style Blush Wine Vinaigrette (or any sweet vinaigrette dressing), and serve immediately.
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Roasted Red Pepper Soup 

Roasted Red Pepper Soup 

Published by on November 9, 2016 | Leave a response

By Stephanie Kinturi

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 Roasted Red Pepper Soup 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a deep saucepan. Add the onion, garlic and rosemary and  sauté for 5 minutes or until translucent. Discard the rosemary.
  2. Add the red peppers and chicken stock to the pan and bring mixture to a boil. Lower the heat and let simmer for 15 minutes.
  3. Stir in the tomato paste. Soup will thicken.
  4. Carefully pour the hot soup into a blender and puree. Stir in the heavy cream and  season with salt and pepper to taste.
  5. Serve hot or cold. Garnish with fresh chopped parsley and a dollop of sour cream.
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Provencal Salad

Provencal Salad

Published by on November 9, 2016 | Leave a response

By
Stephanie Kinturi 

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 Provencal Salad
Servings
Ingredients
Salad
Dressing
Servings
Ingredients
Salad
Dressing
Instructions
  1. For a unique presentation, arrange the salad ingredients on a rectangular platter. For example, lettuce in the middle, eggs and radishes on one side and cucumber  and proscuitto on the other side
  2. Sprinkle the eggs with black pepper, and radishes with salt (this brings out the  flavor)
  3. Combine mustard, vinegar and garlic in a small bowl. Add oil slowly while  stirring vigorously with a wire whisk. Drizzle over the salad and serve  immediately
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Melon “bowl” fruit salad 

Melon “bowl” fruit salad 

Published by on November 9, 2016 | Leave a response

By
Stephanie Kinturi

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 Melon “bowl” fruit salad 
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut off both ends of the melon to make a flat surface so that the melon “bowl”  will be stable. Slice melon in half to form 2 bowls. With a large spoon, scrap out  the seeds.
  2. Fill the bowls with 1/3 cup each of the cottage cheese.
  3. Top with ¼ cup each of the pineapple and blueberries.
  4. Garnish with fresh mint leaves.
  5. Serve with whole grain toast and sugar free jelly.
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Meatball Pizza

Meatball Pizza

Published by on November 9, 2016 | Leave a response

By
Stephanie Kinturi

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 Meatball Pizza
Cuisine Italian
Servings
people
Ingredients
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Slice the ciabatta loaf in half horizontally. With your fingers, dig out a trough in the center. Make sure to leave enough bread on the  bottom and edges that your filling will not make the bread soggy
  2. With a pastry brush, evenly coat the ciabatta with olive oil. (This will allow the  bread to brown and get crispy so that the marinara sauce will not make it soggy.) · Bake the bread for 10­15 minutes
  3. While the bread is cooking, sauté the minced garlic in ½ Tbsp olive oil for 2­3  minutes. Add the crushed tomatoes, salt, pepper, and herbs. Stir to combine
  4. Add your frozen meatballs to the sauce. Cover and cook over medium heat until  the meatballs are heated through.
  5. Pour the meatball mixture evenly into the two ciabatta “pizza” crusts. Top each  with 1 cup of the shredded mozzarella. Return to the oven until the cheese is melted and bubbly.
  6. Slice and eat it hot.
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Margherita Pizza

Margherita Pizza

Published by on November 9, 2016 | Leave a response

By
Stephanie Kinturi

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 Margherita Pizza
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Evenly spread sauce on pizza crust. Top with cheese, artichokes and sun dried  tomatoes.
  2. Grill uncovered on outdoor grill or in grill pan over medium heat, rotating  occasionally for approximately 10 minutes or until sauce is hot and cheese is melted.
  3. Drizzle with olive oil. Top with toasted pine nuts and fresh basil. Serve  immediately
Recipe Notes

*This recipe is very versatile and you may substitute mushrooms, olives etc. I usually
add some crushed red pepper flakes to add some heat.

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Granola Crunch with Fruit Salad

Granola Crunch with Fruit Salad

Published by on November 9, 2016 | Leave a response

By
Stephanie Kinturi

Print Recipe
 Granola Crunch with Fruit Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients and toss
  3. Pour onto a sheet pan and bake, stirring every 5­10 minutes with a spatula until  golden brown (approximately 25 minutes)
  4. Remove from heat, cool completely, and serve with sliced seasonal fruit.
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