2 apples, thinly sliced
2 pears, thinly sliced
1 1/2 tbs smart balance buttery spread
1/4 c chopped walnuts
1 tsp cinnamon
In a med skillet over med heat, saute apples and pears in buttery spread until soft and lightly browned, approximately 5-10 minutes.
Add walnuts to the pan and season mixture with cinnamon. Let stand 1 additional minute.
6 servings
1/2 c green olives
3/4 c black olives
2 cloves garlic, peeled
1 tbs capers (optional)
2 tbs lemon juice
2 tbs olive oil
1/4 tsp dried oregano
1/4 tsp ground black pepper
Process all ingredients in a food processor until almost smooth.
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
