3 Bean Apricot Salad

Ingredients

3 cups fresh green beans (steam and blanch so they stay crisp)
1 can Black or Red kidney beans
2 cups fresh edamame (steam and blanch so they stay crisp)
4TBSP Fruit Only Apricot preserve or orange marmalade
4 TBSP balsamic vinegar
2-3 TBSP EVOO (add more if too vinegary for your taste buds)
Salt and pepper to taste


Directions

Mix all ingredients in a large salad bowl and refrigerate at least one hour before serving.
Yields 4 servings

DIG IN!!!

Strawberry and Mango Salad

Ingredients

1 Mango (red, Philippine, whichever you prefer)
6 medium strawberries
3 cups fresh Spinach
Your favorite Balsamic or Raspberry Vinaigrette 

Directions

Dice Mangos and Strawberries and place over Spinach in a large salad bowl.  Drizzle with Dressing.  Mix and serve immediately!  Perfect for a side dish or pot-luck.

DIG IN!!!!

Yields 4 Servings
Calories will vary depending on dressing choice.  Roughly 38 calories per serving without dressing.

Tyler's BBQ Chicken Pizza

Ingredients

1 Rustic Organic Sourdough Pizza Doug
1 8 ounce chicken breast (poach or grill and slice prior)
1 red bell pepper
1/4 cup chopped red onion
5 medium sized baby portabella mushrooms sliced
1 1/4 cup shredded mozzarella cheese
4 TBSP Smoking Joe Jones' Low Carb (no sugar added) BBQ sauce
2 TBSP fresh chopped cilantro

Directions

Place dough on pizza stone or cookie sheet, spread BBQ sauce on dough.  Layer/combine all ingredients on top of the dough.  Bake for 12 minutes at 425 degrees.  Serve while it is hot.

DIG IN!!!!
Yields 8 slices @ 195 calories per slice

Agave Berries with Yogurt

Ingredients

1 cup FAGE Greek Yogurt 0%
4 medium strawberries diced or sliced
1/4 cup blueberries
1TBSP Dark Agave Nectar

Directions

Put all ingredients in a bowl and drizzle with Agave.
DIG IN!!


Yields 1 serving @ 230 calories

Bulgur Salad with Nectarines and Pistachios

Ingredients

1 cup uncooked bulgur
1 cup boiling water
3 thinly slice nectarines (can substitute peaches)
1/2 cup thinly sliced chives
1/4 cup parsley (Italian or flat leaf is fine)
1 TBSP fresh dill
3 TBSP EVOO
4 TBSP white balsamic vinegar
pinch of salt and pepper to taste
3 TBSP chopped pistachios

Directions

Combine bulgur and 1 cup of boiling water in a large bowl. cover and let stand for one hour.
Stir in nectarines and other ingredients, except nuts; toss well.  Sprinkle with Pistachio nuts and serve.

This dish is a nice compliment to fish, chicken or pork.

DIG IN!!
Yields 6 3/4 cup servings
188 calories/srvg

Last Minute Tuna Salad

Ingredients

1 can white albacore tuna
1/2 can organic kidney beans
1/2 can organic garbonzo beans
1-2 heads of romaine hearts
2 cups halved grape tomatoes
4 thin slices red onion halved and separated
1 orange or red sweet pepper chopped
1/2 cup feta cheese
1/4 Wild Oats organic Roasted Garlic dressing

Directions

Layer  1/4 of all ingredients in individual salad plates or bowls.  Feta and dressing should be the last to layer.
Fast and simple, yet delicious.
DIG IN!!!

Sunday Souffle

Ingredients

EVOO or cooking spray
4 cups (1-inch) cubed eggplant
1 cup chopped red bell peppers (I like the baby sweet peppers more)
1/2 cup chopped red onion
1/2 tsp salt, divided (I don't ever use salt so it is not a necessity)
1/4 cup non-bleached all-purpose flour
2 cups organic 1% milk (you can use your fat free milk of your choice)
1 cup grated Parmesan-Reggaino cheese, divided
1/8 tsp fresh ground pepper
4 large organic eggs
3 organic egg whites
1TBSP chopped fresh oregano
1 TBSP chopped fresh basil

Directions

Preheat oven to 350
Heat a large nonstick skillet over medium-high heat.  Coat pan with EVOO or cooking spray.  Add eggplant, peppers and onions; saute 5 minutes or until tender.  Stir in salt and saute another 5.  Set asidew.

Place flour in a medium saucepan; add milk stirring with a whisk.  Bring to a boil over medium heat and cook milk mixture for 1 minute or until thick, stirring constantly.  Add half of the cheese and stir until melted.  Let stand for15 minutes (add salt if desired)

Combine eggs and egg whites in a medium bowl, stirring with wisk.  Stir in oregano and basil and ground pepper.  Gradually add hot milk mix to egg mix, stirring constantly with a whisk.  Fold in eggplant mix; pour into an 11x7in glass, ceramic or stoneware dish.  Sprinkle with remaining cheese.  Bake at 350 for 30 minutes or until puffy and set.  Garnish with fresh chopped parsley, if desired.  Serve immediately.

DIG IN!!!!!

Yields 4 servings
270 calories/serving