Veggie Burgers

2 tbsp. chopped garlic
1/2 red onion
1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup fresh Italian parsley
1 tsp. hot Mexican style chili powder
1 tsp. olive oil
1/2 tsp. salt
Freshly ground black pepper
1 15-oz. can pinto beans, rinsed and drained
1/2 cup Panko bread crumbs

Put the red onion and garlic into a food processor and pulse until finely chopped.

Add the almonds, sunflower seeds, parsley, hot chili powder, olive oil, salt, and fresh ground pepper. Pulse until the mixture is chopped and mixed well.

In a medium bowl, mash the beans with a potato masher. Stir in the ingredients from the food processor and add the bread crumbs. Mix together with your hands.

Form the mixture into four patties. Place in a grill pan and cook for 5-6 minutes per side.

Serve with all of the fixings. Enjoy!

Savory and Earthy Quinoa with Leeks and Onions

1 1/2 cups mixed quinoa
2 1/4 cups water
1 1/2 tbsp. olive oil
2 leeks, white and light green parts, sliced in half lengthwise and chopped into half-moons
1 yellow onion, chopped
1 tbsp. chopped garlic
1 tsp. dried sage
1 tsp. dried thyme
½ tsp. salt

Rinse the quinoa and drain. Place quinoa in a saucepan with 2 1/4 cups water and a few pinches salt. Bring to a boil, reduce the heat to low. Cover the pot, and simmer for about 15-20 minutes, until the water has been completely absorbed. Turn off the heat and let sit covered for 5 minutes; fluff with a fork.

Meanwhile, in a skillet, heat the olive oil and add the leeks and onion, and sauté about 5-8 minutes, just before they begin to brown. Add the garlic and cook, stirring continuously, 1 minute. Season with the sage, thyme and salt; remove from the heat.

When the quinoa is done, stir it into the seasoned sautéed leeks and onions and mix well. Serve with your favorite protein (shown here with Garlic Shrimp, recipe follows).

Garlic Shrimp
1 tbsp. olive oil
1 tbsp. light butter
3 tbsp. chopped garlic
1 tsp. crushed red pepper flakes
1 lb. large shrimp, peeled & deveined
1/2 tsp. salt

Heat a large skillet over medium high heat. Add oil and butter and add the garlic and crushed pepper flakes. Add shrimp to the pan, season with the salt, and cook, stirring frequently, until pink and cooked through, 3-5 minutes. Serve immediately.

 

Creamy Tomato Artichoke Soup

2 tablespoons light butter
1 large onion, chopped
1 tbsp. chopped garlic
1 bay leaf
1 - 28 oz. can fire-roasted diced tomatoes
1 - 14 oz. can quartered artichoke hearts
1 cup water
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 cup fat free half & half

In a large soup pot, heat 2 tablespoons butter. Sauté the onions, garlic, and bay leaf until the onions are translucent, 5 minutes.

In a food processor, chop the artichokes. Add the artichokes, tomatoes (with juices), 1 cup of water, 1/2 teaspoon dried oregano, 1 teaspoon dried basil to the soup pot, bring to a simmer and cook for 10 – 15 minutes.

Add 1 cup fat free half & half, remove pot from heat and using an immersion blender, blend the soup to a smooth consistency. Return pot to heat to keep warm until you’re ready to serve. Top each bowl with a spoonful of grated parmesan cheese.

Mexican Tamale Bake

1 cup polenta
4 cups water
1 tsp. salt
2 tbsp. light butter


2 cans black beans, rinsed & drained
2 cups frozen corn, thawed
1 - 15 ounce can petite diced tomatoes with jalapenos, drained
2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 cups medium salsa
1 1/2 cups shredded reduced fat Mexican cheese blend

Fat Free Sour cream, optional

First, make the polenta. Gradually add the polenta to boiling salted water, stirring constantly. Cook, on low heat, stirring frequently, for about 20 minutes. Blend in butter. Once prepared, spread the polenta evenly in the bottom of a greased 9x13 pan, set aside.

Preheat the oven to 350°F.

In large bowl, combine the beans, corn, drained tomatoes and spices and mix to combine.

Spread the salsa over the polenta in an even layer. Spoon the bean mixture on top and cover with the cheese.

Bake for 25-30 minutes, until bubbly and hot. Let sit a few minutes before serving. Top with sour cream to serve.

Cream of Zucchini Soup

• 1/2 yellow onion, cut into chunks
• 1 tbsp. chopped garlic
• 3 zucchini, cut into coins
• 1 – 32 oz. box vegetable broth
• 2 tbsp. fat free sour cream
• Freshly ground pepper, to taste

Combine broth, onion, garlic and zucchini in a medium pot and bring to a boil. Lower heat, cover, and simmer for 20 minutes or until the veggies are tender. Add the sour cream and puree using an immersion blender or in a food processor. Season with freshly ground pepper and serve with hot sauce.

Enjoy!

Hash Brown Nest Breakfast Treats

Preheat oven to 375 F.


For the Nests:


• Cooking Spray
• 2 cups Simply Potatoes shredded potatoes
• 1 cup minced onion
• 1tsp. garlic powder
• Salt & pepper

Generously spray a 12-muffin pan with cooking spray. Combine all ingredients and fill each muffin cup with ¼ cup of the mixture, pressing it into tin and up the sides, to form a nest. Bake 25 minutes, or until edges are golden brown.

While nests are baking, fix the filling.

For the Filling:

• 2 cups egg whites
• 1 – 4 oz. can diced green chiles
• 1/4 cup diced onion
• 1/2 cup diced red bell pepper
• Fat Free shredded Cheddar cheese
• Salt & Pepper

Once the nests are cooked and out of the oven, put a small amount of chiles, onions, peppers and cheese in each nest. Season the egg whites with salt & pepper and pour over the top.

Return to the oven and bake 20 minutes, until fully cooked. Carefully remove from the pan using a knife. Serve with salsa.

No Guilt Cream of Asparagus Soup

• 2 bunches of asparagus, ends removed, and stalks sliced into 1 inch pieces
• 1 yellow onion, finely chopped
• 1 tbsp. light butter
• 1 tbsp. chopped garlic
• 6 cups vegetable broth
• 2 tbsp. fat free sour cream
• Fresh ground pepper, to taste

In a large pot, melt butter over low heat. Add onion and increase heat to medium, sauté for 3 minutes. Add garlic and continue to cook, stirring continuously, 1 minute.

Add asparagus pieces and broth. Increase heat to bring to a boil. Once at a boil, reduce heat to a simmer, cover and cook 25 minutes, until asparagus is very tender. Remove from heat, add sour cream, and puree using a hand held blender. Season with fresh ground black pepper, to taste.

Enjoy!

Cheese Filled Manicotti

1 – 8 oz. box manicotti shells
1 – 15 oz. container low fat ricotta cheese
3 cups shredded reduced fat Mozzarella cheese, divided
1 cup grated Romano cheese, divided
2 cage free eggs
1 tbsp. dried basil
1 tbsp. chopped garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 – 24 oz. jars marinara sauce
Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8; drain and lay in a single layer to cool.

Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.

In a bowl, mix 2 cups mozzarella cheese, ricotta cheese, ½ cup Romano cheese, garlic, eggs, basil, salt & pepper. Stuff cooked manicotti with the mixture.

Spread 1 jar marinara sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining jar of sauce. Sprinkle remaining 1 cup Mozzarella cheese and ½ cup Romano cheese over the top.

Bake 35 minutes, until cheese is melted and sauce is bubbly. Let sit 5 minutes before serving.

Enjoy!

Baked Snapper with Zucchini, Tomato and Feta

• 1 lb of snapper
• Cooking spray
• 1 zucchini, diced
• ½ yellow onion, diced
• 1 tbsp. minced garlic
• 3 roma tomatoes, diced
• 1/4 cup fat free feta cheese
• Salt and freshly cracked pepper

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray.

Heavily coat a sauté pan with cooking spray. Add the onion to the pan and sauté for 2-3 minutes then add the zucchini, cook for an additional 2 minutes; add the minced garlic and sauté, stirring constantly for a minute. Remove from heat and let cool.

Gently mix the tomato and ¼ cup of feta cheese in a bowl. Add the cooled zucchini mixture and mix. Season with freshly cracked pepper, to taste.

Cut the snapper into pieces and season with salt and pepper on both sides. Place the snapper in a baking dish and spoon the tomato/zucchini mixture over the top of each piece of fish.

Place in the oven and bake for 20 minutes or until the fish flakes easily with a fork.

Garlic Shrimp & Tomatoes with Roasted Asparagus

• Cooking Spray
• 2 tbsp. minced garlic
• 1 cup dry white wine
• 2 cups diced tomatoes (4 medium tomatoes)
• 1 1/2 pounds large shrimp, shelled and deveined
• 1/2 cup chopped fresh parsley
• 1 pound fresh asparagus
• Salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees. Cut the ends of the asparagus off and slice the asparagus spears into 1-inch pieces. Lay the asparagus out on a baking sheet, spray with cooking spray and sprinkle with salt and pepper. Roast for 15 minutes.

Meanwhile, heat a nonstick skillet over medium-high heat, spray liberally with cooking spray. Sauté the garlic for a few seconds, then add the wine and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 3 minutes, or until shrimp are pink. Season with salt and pepper, to taste.

Combine the shrimp and asparagus and enjoy!

Vegetarian Stew

• 2 teaspoons olive oil
• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 tablespoon chopped garlic
• 1 (14½-ounce) can petite diced tomatoes with onions and garlic, undrained
• 2 cups frozen corn
• 1 (14½-ounce) can vegetable broth
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can piquito beans, drained and rinsed
• Shredded Cheese (optional)

In a large pot, heat oil over medium heat. Sauté onion, bell peppers, and garlic until tender, about 5 minutes. Add tomatoes, corn, vegetable broth, chili powder, oregano, cumin, and beans. Stir well. Cover and simmer until thoroughly heated, about 15 minutes. Spoon into bowls and top each bowl with shredded cheese.