Hummus with Seasonal Vegetables in Lemon Vinaigrette

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Hummus with Seasonal Vegetables in Lemon Vinaigrette

Cuisine

Middle Eastern

Prep Time

20 min

Servings

Ingredients

Humus

• 2 cloves garlic roughly chopped
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1 15 oz can chickpeas rinsed and drained
• 1/2 cup Tahini (sesame paste)
• 1 tsp kosher salt
• 1 dash cayenne pepper ground

Lemon Vinaigrette

• 1/2 tsp lemon zest grated
• 2 Tbsp fresh lemon juice
• 1 1/4 tsp Dijon mustard
• 1 1/4 tsp white wine vinegar
• 1 small garlic glove minced
• 1/3 cup extra-virgin olive oil
• 1 - 2 pinches Kosher salt and pepper to taste

Cuisine Middle Eastern Prep Time 20 min Servings Ingredients Humus 2 cloves garlic roughly chopped 1/4 cup fresh lemon juice 1/4 cup water 1 15 oz can chickpeas rinsed and drained 1/2 cup Tahini (sesame paste) 1 tsp kosher salt 1 dash cayenne pepper ground Lemon Vinaigrette 1/2 tsp lemon zest grated 2 Tbsp fresh lemon juice 1 1/4 tsp Dijon mustard 1 1/4 tsp white wine vinegar 1 small garlic glove minced 1/3 cup extra-virgin olive oil 1 - 2 pinches Kosher salt and pepper to taste

Instructions

Humus

1. Combine all ingredients in a food processor or blender until smooth. Scrape the  sides with a spatula to ensure there are no lumps. Mixture should be a little  thinner than peanut butter. If too thick, add more water, one teaspoon at a time.
2. Set aside. Hummus is better served at room temperature.
3. Meanwhile assemble seasonal vegetables to dip into the hummus i.e. marinated  artichokes, kalamata olives, carrots, asparagus spears, yellow pepper, grape tomatoes, sugar snap peas, celery, etc

Vinaigrette

1. In a blender, combine all ingredients except the olive oil and blend until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the  vinaigrette over seasonal vegetables and toss to coat. Serve with hummus, pita  chips, and tortillas.

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Posted in Recipes, Snacks

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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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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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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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Glazed Salmon With Broccoli Rice

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Glazed Salmon With Broccoli Rice

Cuisine

Seafood

Prep Time

15 min

Cook Time

15 min

Servings

people

Ingredients

• 1/4 cup brown sugar
• 2 Tbsp low-sodium soy sauce
• 1 cup long-grain white rice
• 1 head of broccoli florets only, chopped (about 2 cups)
• 4 pieces salmon fillet skinless
• 1 large red onion cut into 1/4 inch thick wedges
• 1 Tbsp olive oil
• 1 - 2 pinches Kosher salt and pepper to taste

Cuisine Seafood Prep Time 15 min Cook Time 15 min Servings people Ingredients 1/4 cup brown sugar 2 Tbsp low-sodium soy sauce 1 cup long-grain white rice 1 head of broccoli florets only, chopped (about 2 cups) 4 pieces salmon fillet skinless 1 large red onion cut into 1/4 inch thick wedges 1 Tbsp olive oil 1 - 2 pinches Kosher salt and pepper to taste

Instructions

1. Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
3. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
4. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
5. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
6. Serve the salmon and onion with the rice and the remaining glaze.

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Posted in Dinner, Recipes, Under 500 Calories

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Gingery Salmon With Peaches

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Gingery Salmon With Peaches

Cuisine

American

Servings

Ingredients

• 1 Tbsp rice vinegar
• 1 Tbsp fresh ginger grated
• 1 tsp fresh thyme leaves
• 4 Tbsp extra-virgin olive oil
• 1 - 2 pinches Kosher salt and pepper to taste
• 2 whole medium red onions cut into wedges
• 3 whole peaches cut into wedges
• 4 6-oz slamon steaks (about 1-inch thick)

Cuisine American Servings Ingredients 1 Tbsp rice vinegar 1 Tbsp fresh ginger grated 1 tsp fresh thyme leaves 4 Tbsp extra-virgin olive oil 1 - 2 pinches Kosher salt and pepper to taste 2 whole medium red onions cut into wedges 3 whole peaches cut into wedges 4 6-oz slamon steaks (about 1-inch thick)

Instructions

1. Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
2. In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
4. Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
5. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
6. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.

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Posted in Dinner, Recipes, Under 500 Calories

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Eggplant Lasagna With Ricotta and Asiago

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Eggplant Lasagna With Ricotta and Asiago

Course

Main Dish

Cuisine

Italian

Prep Time

20 min

Cook Time

20 min

Servings

people

Ingredients

• 1/2 pound plum tomatoes halved and seeded
• 1 clove garlic
• 4 Tbsp olive oil
• 1 - 2 pinches Kosher salt and pepper to taste
• 2 whole eggplants (about 3 pounds) sliced lengthwise 1/4 inch thick
• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup basil chopped
• 1/4 cup asiago or parmesan grated
• 4 cups mixed greens

Course Main Dish Cuisine Italian Prep Time 20 min Cook Time 20 min Servings people Ingredients 1/2 pound plum tomatoes halved and seeded 1 clove garlic 4 Tbsp olive oil 1 - 2 pinches Kosher salt and pepper to taste 2 whole eggplants (about 3 pounds) sliced lengthwise 1/4 inch thick 1 cup ricotta cheese 1 large egg 1/2 cup basil chopped 1/4 cup asiago or parmesan grated 4 cups mixed greens

Instructions

1. Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2. In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
3. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
4. Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
5. Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.
6. Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.

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Posted in Dinner, Recipes, Under 500 Calories Tagged vegetarian

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Curried Eggplant With Tomatoes and Basil

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Curried Eggplant With Tomatoes and Basil

Course

Main Dish

Cuisine

Indian

Prep Time

10 min

Cook Time

15 min

Servings

people

Ingredients

• 1 cup white basmati rice
• 1 - 2 pinches Kosher salt and pepper to taste
• 1 Tbsp olive oil
• 1 whole onion chopped
• 2 pints cherry tomatoes halved
• 1 whole eggplant (about 1 pound) cut into 1-2 inch pieces
• 1 1/2 tsp curry powder
• 1 15.5 oz can of chickpeas rinsed
• 1/2 cup fresh basil
• 1/4 cup plain low-fat yogurt (preferably greek)

Course Main Dish Cuisine Indian Prep Time 10 min Cook Time 15 min Servings people Ingredients 1 cup white basmati rice 1 - 2 pinches Kosher salt and pepper to taste 1 Tbsp olive oil 1 whole onion chopped 2 pints cherry tomatoes halved 1 whole eggplant (about 1 pound) cut into 1-2 inch pieces 1 1/2 tsp curry powder 1 15.5 oz can of chickpeas rinsed 1/2 cup fresh basil 1/4 cup plain low-fat yogurt (preferably greek)

Instructions

1. In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
4. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
5. Stir in the chickpeas and cook just until heated through, about 3 minutes.
6. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.

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Posted in Dinner, Recipes, Under 500 Calories Tagged spicy, vegetarian

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