Prosciutto-Wrapped Asparagus

Ingredients

• 24    asparagus spears (1 to 1-1/4 pounds), trimmed to 6-inch lengths
• 24    thin slices provolone cheese (12 to 14 ounces)
• 12  very thin slices  prosciutto (8 to 10 ounces), halved lengthwise
•     Cracked black pepper
• 1  to 2 tablespoons  olive oil
• 1  to 2 tablespoons  balsamic vinegar

Directions

1. Place a steamer basket in a large skillet. Add enough water to come just below bottom of basket. Bring to boiling. Place asparagus in basket. Reduce heat to medium-low. Steam, covered, for 4 minutes. Remove asparagus from basket; immerse in ice water to cool quickly. Drain asparagus; pat dry with paper towels.
2. Wrap a slice of cheese and a half-slice of prosciutto around each asparagus spear. Arrange wrapped asparagus on a serving plate. If desired, cover and chill for up to 24 hours.
3. Before serving, sprinkle with cracked pepper. Drizzle with oil and balsamic vinegar.

Makes 8 servings.
Source: http://www.bhg.com/recipe/vegetables/prosciutto-wrapped-asparagus/

Chef's Note: I thought these tasted great. BUT... personally I could only eat one because I have a hard time getting past the texture of prosciutto. It just feels to "raw" for me.

Almond Butter on Whole Grain English Muffin

This makes for a great foundation of a breakfast, snack or even dessert. Try toppin each muffin top with sliced bananas or even berries..

Fruit Bruschetta

Ingredients

• 1/2 cup / 120 ml low-fat cottage cheese or yogurt cheese
• 1 whole-grain baguette, sliced on the diagonal into 1/2-inch pieces
• 1/2 cup / 120 ml sliced fresh strawberries
• 1/2 cup / 120 ml fresh blueberries
• 1/2 cup / 120 ml raspberries
• 1 tin mandarin orange slices in their won juice, drained, juice reserved

Preparation


Preheat oven to 400ºF / 200ºC.

Prepare a baking sheet by lining with parchment paper.

Arrange slices of baguette on the baking sheet and toast the bread.

Mix cottage cheese or yogurt cheese with 2 Tbsp / 3 ml of the mandarin juice. If using cottage cheese, mash well to make smoother.

Once the bread is toasted, spread the cottage cheese or yogurt cheese on top of the hot toast.

Arrange toast on a serving platter, set strawberry slices on to and then distribute the rest of the fruit on top of the strawberries.


Source: Tosca Reno, Eat Clean
http://www.eatcleandiet.com/food_and_recipes/clean_recipe/fruit_bruschetta.aspx

Turkey- Basil Rolls

Yield: 3 servings (serving size: 2 rolls and 2 tablespoons dipping sauce)

Ingredients

Cooking spray
3/4 pound ground turkey
1/2 teaspoon salt-free Thai seasoning blend (such as Frontier)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3/4 cup cabbage-and-carrot coleslaw
6 (8-inch) round sheets rice paper (found at World Market)
12 basil leaves
6 tablespoons light sesame-ginger dressing 

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add turkey and next 3 ingredients; cook 5 minutes or until done. Combine turkey mixture and coleslaw in a medium bowl.

2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 2 basil leaves on top third of sheet. Arrange 1/3 cup turkey mixture on bottom third of sheet. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).

3. Repeat procedure with remaining sheets, basil, and turkey mixture. Slice each roll in half diagonally. Serve rolls with dressing as a dipping sauce.

Nutritional Information

Calories:263 (30% from fat)
Fat:9g (sat 2g,mono 4.5g,poly 2.3g)
Protein:24.5g
Carbohydrate:20.8g
Fiber:0.4g
Cholesterol:65mg
Iron:2.3mg
Sodium:589mg
Calcium:9mg

Source: Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1896129

Multigrain Energy Bar

Ingredients:
•1/4 cup slivered almonds
•1/4 cup toasted sesame seeds
•1/4 cup dried tart cherries
•1/4 cup dried currants
•1/4 cup dried blueberries
•1/4 cup dried apricots
•1/2 cup 7-grain cereal (Bob's Red Mill)
•2 cups rolled oats
•1/2 cup honey
•1/4 tsp kosher salt
•1 cup organic peanut butter
•1 tsp vanilla extract

Preparation:

1.Toast the oats and almonds under a low broiler, allowing them to begin to turn a light golden brown before removing. Set aside to cool

2.Combine apricots, cherries, currants, and blueberries in a food processor. Pulse to mince, being careful not to allow it to paste up.

3.Add minced dried fruit, oats, almonds, and sesame seeds to a large bowl and mix well. I use my hands to gently roll the mixture, getting the dried fruit to seperate from itself and blend with the oats.

4.Bring 1/2 cup of water to a boil in a small sauce pan. Add the 7-grain cereal, stir thoroughly, and remove from heat. Allow it to rest in the pan for 2 minutes. Add peanut butter, honey, salt, and vanilla to the pan and return to a medium low heat, stiring frequently, for about 7 minutes. You want the mixture warmed througout and well combined. The mixture will begin to glisten and roll off the sides as you stir it. Do not overheat the mixture as you will need to be able to handle it.

5.Add the peanut butter mixture to the oat mixture and combine thoroughly. Work it with your hands to combine well.

6.Firmly press the mixture into a 8x8 glass baking dish. Don't be shy about it. You want to compress it into the bottom of the dish so that the top becomes level. I use a flat metal spatula. Allow the dish to rest at room temperature for two hours or longer. The longer you wait, the firmer the bars will be when you cut them.

7.Cut into bars and enjoy. The bars should be firm enough to retain shape, but will give to pressure.

Makes 12 bars

Source: Whole Grain Gourmet
http://www.wholegraingourmet.com/recipes/snack/57-snack/48-multigrain-energy-bars.html

Citrus Granola

2 cups oats, raw
4 tablespoons grapeseed, sunflower, or almond oil
1 cup shredded, unsweetened coconut
¼ cup raw almonds (chopped)
¼ cup raw walnuts, chopped
½ cup dried cranberries
Zest of 1 orange
½ cup pumpkin seeds (pepitas)
½ cup sunflower seeds
2 sticks cinnamon
½ teaspoon pure vanilla extract
3 tablespoons honey

Preheat oven to 300 degrees F. In a large bowl mix all of ingredients until well combined. Spread evenly over a sheet pan and cook for approximately 15 minutes, stir, then continue cooking for an additional 15 minutes. Remove from the oven, sneak a taste, and allow to cool before using...if patient.
 
Source: Health.discovery.com

Greek Skewers

Take traditional Greek elements and such as tomatoes, onions, olives, feta cheese and maybe even some cucumbers and skew them all some bamboo skewers. When all of the skewers are finished, line them up on a serving platter and drizzle lightly with olive oil. These make great little hor dourves for any occasion.

Yogurt Cheese Torte

6 cups plain low-fat yogurt
2 tablespoons sliced garlic
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon minced shallots
3 tablespoons extravirgin olive oil
1 teaspoon grated lemon rind
½ teaspoon sea salt
¼ teaspoon crushed red pepper

Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.

Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a medium bowl, and discard liquid. Cover and refrigerate for 3 hours.

Combine garlic and remaining ingredients in a small bowl.
Place half of yogurt cheese in a serving bowl; spread with half of herb mixture. Repeat with remaining cheese and herb mixture. Cover and refrigerate torte at least 12 hours and up to 1 week.

Source: Unknown

Goat Cheese and Herb Stuffed Raddichio

Ingredients

1 cup olive oil
3 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1 teaspoon dried thyme
3 scallions, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
12 radicchio leaves, cleaned

Directions
Special Equipment: a deep-fry thermometer
In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes.

Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl. Carefully pour the warm oil over the herb mixture, Add the salt and pepper. Mix well.

Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.

To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.

Source: Giada De Laurentiis
http://www.foodnetwork.com/recipes/everyday-italian/goat-cheese-and-herb-stuffed-radicchio-leaves-recipe/index.html

DEVILED EGGS

The traditional deviled egg can be made with yogurt cheese in place of the mayonaise or miracle whip. Feel free to add some pickled relish, onions, or smokey spices for a twist on this classic take.

NUTS

FRUIT SALAD

ITALIAN BROILED/GRILLED TOMATOES

Ingredients:
4 large ripe firm tomatoes
2 tbsp olive oil
1/2 cup finely shredded Italian blend cheese
2 tbsp grated Parmesan Romano cheese blend
2 tbsp finely minced fresh basil
Garlic salt, to taste
Ground black pepper, to taste

Directions:
Wash and dry tomatoes. Slice into thick 3/4 inch slices. Brush both sides lightly with olive oil. Place on broiler pan, or tin foil, if grilling. Sprinkle tops generously with garlic salt and black pepper. Broil, or grill, 1-2 minutes. Turn tomato slices over and sprinkle with garlic salt and black pepper once more. Combine Italian cheese blend and Parmesan Romano cheese blend and divide between tomato slices. Sprinkle tops with basil and continue to broil, or grill, until cheese is melted, 3-4 minutes.

Notes: This recipe works best in the broiler, because you can brown the cheese on top, but it can be fixed on the grill with good results.

Source:
http://easy.betterrecipes.com/italian-broiled-or-grilled-tomatoes.html

TOMATO BASIL SALAD

Ingredients:

1x pack of Cherry Tomatoes

4x large leaves of basil

1/4 block of mozzarella

A pinch of Salt

Black Pepper to taste

1x tablespoon of basalmic

1x tablespoon of olive oil

Directions:

1. Dice the leaves of basil into small pieces2. Cube the block of mozzarella into small 1/4" pieces3. Combine the basil, mozzarella, and the rest of the ingredients into a large bowl4. Mix them around5. Let it sit in the fridge while the main course is prepared.

Source: http://easyhealthyrecipes4u.blogspot.com/2007/09/easy-healthy-recipes-tomato-basil-salad.html

GARDEN VEGETABLE SALAD STACKER

Ingredients:

2 Large tomatoes, each cut into 6 slices

6 oz. KRAFT Low-Moisture Part-Skim MoParella Cheese, cut into 6 sLices

1/3 cup KRAFT Zesty ItaLian Dressing, divided (Vinegar, salt, pepper and EVOO)

6 slices red onion (about 1 Large)

12 seedless cucumber slices (about 1 medium)

6 fresh basil Leaves

Directions:

PLACE 6 of the tomato slices on platter: top each with 1 cheese slice. Drinle with half of the dressing. TOp each with 1 onion sLice, 2 cucumber sLices and second tomato sLice. DRIZZLE with remaining dressing: top with basiL

Source: Kraft Foods