Fresh Guacamole

• 4 avocados, peeled and cubed, pits saved
• 1 bunch green onions, white and light green parts only, chopped
• 1/2 red onion, chopped
• 1 tomato, seeded and chopped
• 1 jalapeno pepper, seeded and minced
• 1 serrano pepper, seeded and minced
• 1 tsp. chopped garlic
• 1 lime, juiced
• 2 tbsp. fresh lemon juice
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• salt and freshly ground black pepper

Combine all ingredients in a bowl, mix well.  Put the pits around the edges and cover with plastic wrap and chill until ready to serve.

Enjoy!

Springtime Pasta Salad

• 1 - 1 lb. box orecchiette pasta
• 1/2 medium red onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 cup fresh Italian parsley leaves, minced
• 2 tbsp. dijon mustard
• 1 tsp. onion powder
• 1/2 tsp. cayenne pepper
• 1/2 cup light mayo
• 1/2 cup Italian salad dressing
• Salt & freshly ground black pepper

 Bring a large pot of water to a boil.  Add 1 tbsp. salt and the pasta.  Bring it back to a boil and cook 15 minutes.  Drain in a colander, rinse with cold water, drain again and set aside to cool.

In a large bowl combine onion, parsley, and bell peppers. In a small bowl, mix together the mayo, salad dressing, mustard, onion powder and cayenne.  Toss the pasta into the large bowl and add the mayo mixture.  Mix well.  Season with salt and freshly ground black pepper, to taste.

Cover and refrigerate until ready to serve.

Springtime Minestrone with Israeli Couscous

·      1 tbsp. onion powder with white & green onions and parsley

·      1 tsp. dried oregano

·      3 tbsp. garlic infused olive oil

·      1 yellow onion, chopped

·      3 carrots, peeled and diced

·      1 green bell pepper, diced

·      1 red bell pepper, diced

·      1 tbsp. chopped garlic

·      1 – 28 oz. can Italian crushed tomatoes with oregano & basil

·      2 – 15 oz. cans small white beans, rinsed and drained

·      1 – 8.5 oz. can corn, drained

·      6 cups reduced sodium vegetable broth

·      1 – 8.8 oz package Israeli couscous

·      1 cup frozen peas

Put the first 12 ingredients (up to couscous) into a large crock pot sprayed with cooking spray.  Mix well.  Let it cook on low for 4-6 hours.

Add the peas and couscous and continue to cook for an additional 20-30 minutes.

Enjoy!

Spiced Vegetable and Bean Soup

1 red onion, finely chopped
1 large jalapeño pepper, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
3 small zucchini, chopped
1 – 15 oz. can of corn, drained
1 – 15 oz. can of black beans, rinsed and drained

1 – 15 oz. can of pinquito beans, rinsed and drained
1 – 7 oz. can diced green chiles,
1 – 10 oz. can Rotel tomatoes, drained
1 – 14.5 oz. can Petite Diced Fire Roasted Tomatoes with garlic, drained
5 cups Organic Vegetable broth, divided
2 tablespoons minced garlic
1 tablespoons ground cumin
1 tablespoons chili powder
Salt & Pepper, to taste
Olive oil


With a small amount of olive oil in a stock pan, heat onion over medium heat until starting to get translucent, about 5 minutes. Add the garlic and cook another minute, stirring continuously, not allowing the garlic to burn. Add the jalapeño, bell peppers, zucchini, spices, and 1/2 cup of the broth, season with salt and freshly ground black pepper and cook about 10 minutes, until veggies are getting soft.


Stir in beans, tomatoes, and green chilies and mix well. Add the remaining 4 1/2 cups of vegetable broth, increase heat to bring the soup to a boil. Once at a boil, reduce heat and let simmer 30 minutes or longer.

Serve with cubed avocado.  Enjoy!

Spicy Garlic Shrimp with Cauliflower Stir Fry

Spicy Garlic Shrimp

• 2 tbsp. olive oil
• 4 tsp. chopped garlic
• 1/2 tsp. red pepper flakes
• 24 medium shrimp, peeled and deveined, tails removed
• 1/4 cup dry white wine
• 3/4 cup reduced sodium chicken broth
• Salt & freshly ground black pepper

Heat the olive oil over medium heat in a medium skillet.  Add the shrimp, season with salt and cook 4-5 minutes, until pink. Remove shrimp and set aside.

Add garlic and red pepper flakes to the pan and saute for one minute.  Add the white wine to deglaze the pan, about 1 minute.  Add broth and cook until starting to thicken, 5 minutes.  Return shrimp to skillet and toss to coat.  Serve with a slotted spoon.

Cauliflower Stir Fry

• 2 tbsp. olive oil
• 1 medium yellow onion, diced
• 1/2 cup finely chopped carrots
• 4 tsp. chopped garlic
• 1/2 tsp. red pepper flakes
•  1 medium head cauliflower, trimmed and florets separated
• freshly ground black pepper
• 2 tbsp. reduced sodium soy sauce

Using a food processor, pulse the cauliflower florets until the consistency of rice.  Set aside.

Heat the olive oil over medium heat in a large skillet.  Saute onion and carrots until tender, about 10 minutes.  Add red pepper flakes and garlic and saute an additional minute. Add the cauliflower to the skillet.  Cover and cook until tender, about 5 minutes.  Season with freshly ground black pepper and add soy sauce.  Toss to combine and enjoy.

Cheesy Zucchini Green Chile Gratin

1 tbsp. olive oil
3 medium zucchini (about 1 1/4 lbs)
1 medium yellow onion, chopped
1- 4oz. can chopped green chiles 
1 cup shredded colby jack cheese
Salt and pepper, to taste

Preheat oven to 350F.

Trim the ends off of the zucchini and shred it in a food processor. 

Heat the olive oil in a large oven-safe sauté pan.  Add the zucchini and chopped onion and cook over medium heat until all of the water is absorbed, about 20 minutes.  Stir in the chiles and season with salt and pepper. Sprinkle the cheese over the top and bake for 15 minutes, until the cheese starts to lightly brown.

Enjoy!

Super Bowl Snacks - Smokin Hot Cheese Ball and Jalapeno Ranch Dip

Smokin Hot Cheese Ball

• 16 oz. reduced fat cream cheese, at room temperature
• 3/4 cup shredded Mexican blend cheese
• 3/4 cup shredded pepper jack cheese
• 3 tbsp. minced red onion
• 2 1/2 tbsp. salsa
• 2 tsp. ground cumin
• 1 tsp. minced pickled jalapeños
• Doritos Nacho Cheese Tortilla Chips

With a food processor or mixer, blend all ingredients until mixed well. Scoop onto plastic wrap and use the wrap to form the mixture into a ball; chill at least 2 hours. 

To serve, unwrap, roll in crushed Doritos and serve with pita chips.

Jalapeno Ranch Dip

• 1 1/3 cup Best Foods Light Mayo
• 1/3 cup reduced fat Buttermilk
• 1/3 cup Salsa Verde
• 1 - 4 oz. can chopped green chiles
• 2 jalapenos, halved, seeded and chopped
• 1 packet Hidden Valley Ranch Buttermilk Ranch mix

Mix all ingredients together in a food processor until smooth.  Chill until ready to serve.