Roasted Red Pepper Humus

Ingredients:

·         1 can low sodium chick peas, ½ drained

·         2 TBS Tahini sauce

·         1 TBS Olive Oil

·         3 TBS Lemon Juice

·         3 Garlic Cloves

·         1 jar Roasted Red Peppers

Directions:

Add all ingredients to blender and blend until smooth.

Roasted Eggplant Spread

Ingredients:

·         2 Eggplants

·         2 TBS Olive Oil

·         1/3 cup Greek Yogurt

·         3 TBS Lemon Juice

·         1 TBS Tahini Sauce

·         Dash of Kosher Salt

·         Dash of Cracked Black Pepper

·         3 Garlic Cloves

Directions:

Coat eggplant in a little olive oil and kosher salt.  Wrap eggplant in foil, and bake at 400º for 20-25 minutes (until eggplant is tender).  Add all ingredients to blender and blend until smooth.

Shrimp & Sausage Paella

Ingredients:

·         1 medium onion

·         1 cup chopped mushrooms

·         8 oz Chicken sausage

·         1 tbsp olive oil

·         1 can low sodium chicken broth

·         1 cup uncooked instant brown rice

·         1 tbsp saffron

·         2 tbsp garlic

·         ½ turmeric

·         1 lb medium uncooked shrimp, peeled, deveined, and tails removed

·         1 28 oz can petite low sodium diced tomatoes

·         1 can green chiles

·         2 cans artichoke hearts

·         1 tsp cracked black pepper

Directions:

Chop onion.  Cut sausage crosswise into ¼ inch thick slices.  Combine onion, mushrooms, sausage and in oil in baker.  Microwave on high 2-3 minutes or until onion is tender.  Add broth, rice, garlic, and seasonings into baker; mix well.  Microwave, covered on high 16-20 minutes or until rice is tender, stirring every 5 minutes.  Carefully remove baker from microwave.  Add shrimp, tomatoes, and artichokes; mix well.  Microwave, covered, on high 3-5 minutes or until shrimp are opaque.  Let stand, covered, 5 minutes.  Garnish with chopped parsley, if desired.

Savoy Slaw with Sesame Dressing

Ingredients:

·         1 tbsp sesame seeds

·         1 (1 1/2 –pound) Savoy Cabbage, shredded (4 cups)

·         1 medium red bell pepper, cut into thin strips

·         1 tbsp toasted sesame oil

·         3 tsp red wine vinegar

·         ¼ tsp salt

·         1 tsp sugar splenda

·         1/8 tsp freshly ground black pepper

Directions:

In a small skillet, toast sesame seeds over medium-low heat, shaking the pan occasionally, until seeds are golden, about 5 minutes.  Remove from the heat.  In a large bowl, combine cabbage, bell pepper, sesame oil, vinegar, salt, and black pepper.  Add sesame seeds and toss.  Serve at room temperature.

Tomato-Cucumber-Feta Salad

Tomato-Cucumber-Feta Salad
• 4 tomatoes chopped into 1 in squares
• 2 cucumbers chopped into 1 in squares
• 1 package basil leaves, chopped
• 2 ounces low fat feta cheese
• Juice from one lemon
• 1/2 TBS of onion powder
• 1 TBS Dijon mustard (you can add more if you would like)
• Pinch of kosher salt
• Cracked black pepper (I like a lot in this dish)
Directions:
Combine lemon, onion powder, Dijon mustard, salt and black pepper in a small bowl. In a larger bowl combine cucumbers, tomatoes, and basil leaves. Pour sauce over and toss. Add the feta right before serving and toss.

Roasted Parmesan Garlic and Rosemary Potatoes

Roasted Parmesan Garlic and Rosemary Potatoes

·         3-4 medium to large redskin potatoes

·         2 TBS olive oil

·         2 TBS fresh rosemary

·         1/2 tsp onion powder

·         2 TBS minced garlic

·         3 TBS grated parmesan cheese

·         2 TBS lemon juice

·         ½ tsp kosher salt

·         ½ tsp black pepper

·         1 TBS parsley flakes

Directions:

Chop potatoes into 1in. squares. In a small combine all ingredients. Toss marinade and potatoes together. Lay on a sprayed baking sheet (make sure potatoes are evenly coated and are not touching each other). Bake at 400 degrees for 25-30 minutes.

Rosemary Lemon Chicken

Rosemary Lemon Chicken

·         1 lb boneless skinless chicken breasts

·         3 lemons freshly squeezed

·         ¼ cup olive oil

·         1 whole garlic coarsely chopped (use to your liking)

·         1 package fresh rosemary (take stems off but can leave them whole)

·         2 TBS lemon zest

·         2 TBS dried parsley

·         1 tsp cracked ground pepper

·         ½ tsp kosher salt

·         1 tsp dried thyme

Directions:

Combine all marinade ingredients together. In a Ziploc bag place chicken and pour marinade on top.  Marinate for 24-48 hours. It is much tastier on the grill but if you would like you can bake it as well.

If baking preheat oven to 375 and cook for 20-25 minutes depending on thickness.