1 pint cherry tomatoes
1/2 c fresh basil leaves
1 c cubed mozzarella
1/4 c balsamic vinegar
1/4 c olive oil
1/8 tsp salt
18 tsp ground black pepper
Alternate tomato, basil, and mozzarella on toothpicks.
Mix remaining ingredients to make balsamic dipping sauce.
8 servings
1 bunch parsley, finely chopped
1 bunch green onions, chopped
1/2 c balsamic vinegar
1/2 c olive oil
1 tbs garlic powder
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp ground black pepper
Combine parsley and green onions in a lg bowl. Add remaining ingredients, mixing well. Cover and refrigerate at least 1 hour prior to serving.
8 servings
1/2 med white onion, peeled and diced
1 tsp olive oil
1 (15 oz) can chickpeas, drained and rinsed
11/2 c prepared hummus
1/2 med cucumber, chopped
2 med roma tomatoes, diced
1/4 med red onion, peeled and diced
1/4 c pepperoncini peppers, sliced
1/4 c Kalamata olives, sliced
1/4 c feta cheese crumbles
In a small skillet, saute onion in olive oil over med heat until caramelized, about 5 minutes. Add chickpeas, heating another 2-3 minutes.
Meanwhile, spread hummus evenly over the bottom of a circular serving dish. Top with sautéed onion and chickpeas.
Layer remaining ingredients and refrigerate before serving.
8 servings
1/2 c all-purpose flour
1/4 c coconut flour
1/2 tsp garlic powder
3/4 tsp Italian seasoning
1/4 tsp salt
4 med zucchini, cut into strips
1/4 c olive oil, for frying
In a lg bowl or pan, combine flours, garlic powder, Italian seasoning, and salt.
Lightly toss zucchini strips with the flour mixture, coating well.
Heat oil in a lg skillet. When oil is hot, gently add zucchini strips to skillet.
Fry until lightly golden brown on all sides, 5-7 minutes.
4 servings
1 c plain, nonfat greek yogurt
1 c low-fat cream cheese
1 tbs honey
1/2 c unsweetened applesauce OR homemade cinnamon applesauce
2 tbs brown sugar
1/2 tsp cinnamon
1 tbs ground flaxseed
Combine all ingredients in a food processor and blend until smooth. Refrigerate 1 hour before serving.
6 servings
1 c cottage cheese
2 tbs grated parmesan cheese
1 tbs garlic powder
2 tbs dried onion flakes
1 tsp sea salt
1/2 tsp ground black pepper
Add all ingredients together in a med bowl. Spoon into a food processor and pulse several times until cottage cheese is smooth.
Refrigerate at least 1 hour before serving
2 servings
4 med avocados
1 med red onion, peeled and finely chopped
1 med serrano pepper, finely chopped
3 med roma tomatoes, diced
1/2 c chopped fresh cilantro
juice of 1 med lime
1/2 tsp salt
1/2 tsp ground black pepper
1 c loosely packed dried cranberries OR pomegranate seeds (optional)
Mash avocados in a med bowl. Add the next 7 ingredients, mixing well.
Add dried cranberries and refrigerate about 1 hour prior to serving.
Serves 8-10
1 med white onion, peeled and chopped
2 cloves garlic, peeled and minced
2 tbs smart balance buttery spread
3/4 tsp coriander
1 tsp cumin
1 (15 oz) can chickpeas, undrained
3 med tomatoes, pureed, OR 2/3 c tomato paste
1/2 tsp curry powder
1/4 tsp turmeric
1/4 tsp salt
1 tbs lemon juice
1 bunch fresh spinach
In a lg skillet, saute onion and garlic in smart balance over med heat until almost soft, about 2 minutes.
Reduce heat to med-low and add coriander and cumin. Toast the spices, stirring, 1 minute.
Add chickpeas with liquid, tomatoes, curry powder, turmeric, and salt and bring to a slow simmer. Allow to cook until most of the liquid has been absorbed, about 10-12 minutes, stirring occasionally, then add lemon juice.
Add spinach and stir to combine. Cook just until spinach begins to wilt, about 1 minute. Serve immediately.
3 servings
1/2 med red onion, peeled and diced
1 tbs olive oil
1 (15 oz) can chickpeas, drained and rinsed
2 med green onions, diced
1/2 tsp salt
1 tsp garlic powder
2 whole wheat pitas, cut in half
4 c chopped spinach
1 c diced tomatoes
1/2 c feta cheese
In a med saucepan, saute onion in olive oil over med-high heat until lightly browned, about 5 minutes.
Add chickpeas and saute 2-4 minutes, stirring frequently. Add green onions, salt, and garlic powder, stirring well, and removing from heat.
Prepare pita pocket, filling with spinach, then bean mixture, and topping with tomatoes and feta cheese.
4 servings
4 c vegetable broth
1 1/2 c quinoa
1 c frozen mixed vegetables, thawed
1/4 c lemon juice
1/4 c olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
2 tbs chopped fresh cilantro OR parsley (optional)
In a lg pot, bring vegetable broth to a boil. Add quinoa, cover, and simmer 15-20 minutes, stirring occasionally, until liquid is absorbed and quinoa is cooked. Add mixed vegetables and stir to combine.
Remove from heat and combine with remaining ingredients. Serve hot or cold.
4 servings
