Tomato Basil Panini

sliced tomato  (22 cal. for 1 medium)
mozzarella cheese (86 cal in 1 oz)
ciabatta roll (251cal)

Basil pesto: (74 cal per 1 Tbsp)
fresh basil leaves
pine nuts
lemon
parmesan cheese
salt and pepper to taste
olive oil
in a food processor, blend basil, nuts, lemon, salt and pepper. drizzle olive oil and continue to blend in cheese. Blend until ingredients are mixed and paste like.


Spread pesto on bread and layer tomatoes and mozzarella cheese. Grill in a panini press until cheese melts. (433 total calories)

Banana Nut bread

1 1/2 c. sugar
1/2 c. butter
2 eggs
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 c. flour
3 large very ripe bananas, mashed
1/2 c. nuts, chopped
1 tsp vanilla

Blend sugar, butter and eggs. Add dry ingredients, which have been sifted together. Add mashed bananas, nuts and vanilla. Pour into greased loaf pan. Bake at 375 degrees for about an hour.
Bush top with melted butter or glaze with confectioners icing.

Cranberry Sauce - Barefoot Contessa

1 c. water1 12 oz bag of cranberries
1 3/4 c sugar
1 Granny Smith apple - peeled, cored, chopped
1 orange - zest grated and juiced
1 lemon - zest grated and juiced
3/4 c chopped nuts

Cook cranberries, sugar and water in saucepan over low heat for about 5 minutes or until skins pop open. Add the apples, zests and juices and cook for 15 more minutes. Remove from heat and add nuts. Let cool and serve chilled.

Quinoa Salad

Quinoa (127 cal in 1/2 c)
Jalapeno - chopped (4 cal in one jalapeno)
Tomato - chopped (22 cal in one medium)
Carrot - chopped (30 cal in one medium)
Purple onion - chopped (44 cal in one medium)
Balsamic vinegar (50 cal for 1 Tsp)
Garlic (5 cal in one clove)
Salt

Cook quinoa according to package instructions. Add raw veggies and other ingredients. Season to taste.

Black Bean Patties

2 cans black beans - drained and rinsed (110 cal per 1/2 c)

2 c. pepper jack cheese(100 cal in 1/4 c)

small jalapeno chopped (4 cal in one)

purple onion chopped (44 cal in one medium)

1/2 c. bread crumbs (213 cal)

1 egg (78 cal)

cumin

garlic

salt and pepper

Smash the beans and then combine the remaining ingredients. Cook patties on a 400 degree griddle. Makes 8 patties.

"Bircher" Musli

This recipe was originally developed by a Swiss Doctor for the purpose to cure Stomach ailments. It is healthy and a nutritional balanced meal. Enjoy it!

Ingredients:

Old fashioned oat meal (150 cal for 1/2 cup)

Plain yogurt (150 cal for 1/3 cup)

Apples (65 cal)

Nuts (196 cal for 1 oz pecans)

Whipped cream (52 cal per 1 Tbsp)

Honey or Agava (21 cal for tsp or 60 cal for Agava)

Preparation:

Place oatmeal into a container and top it with water. Let it sit in the refrigerator overnight (min 4 hrs)

Add equal parts of yogurt

Add sweetener to taste

Coarse grate apple with the skin - 1 apple for 2-3 portions

Add nuts 3 Tbsp for 2-3 portions

Mix and at the end add whipped cream and fold in gently.

This may be garnished with fresh berries

Must be made fresh daily.
(673 total calories although the portion is hard to control)

Posole Soup

1 Tbsp Olive oil

1 clove minced garlic

1 stalk chopped celery

1 c. chopped onion

1 c. yellow squash, julienned

1 c. zucchini, julienned

1 c. carrots

1 1/2 c. hominy, canned

1 qt water

2 c. crushed tomatoes, canned

1 c. tomato puree, canned

1 c. chopped cilantro

1 Tbsp chicken seasoning

1/2 tsp salt
1 tsp chili powder

jalapeno (optional)

In a large pot, saute garlic, onion, squash and carrots in oil. Add remaining ingredients except hominy and simmer until veggies are tender. Add hominy just before serving to avoid overcooking.
Serving suggestion:
Garnish with:
cheese
sliced avocado
tortilla strips
1 can black beans, rinsed
sliced olives
lemons/limes

Roasting Peppers

Put peppers on pan in oven at 350 degrees until the skin is black and bubbly. Remove from the oven and place peppers in paper sack for about 20 minutes so the skin will peel off easily. If the pepper is really hot, wear gloves to peel the skin. Remove the stem and seeds as well. Place peppers in plastic bag and refrigerate or freeze until ready to use.

Suggestions:

Anaheim peppers

Poblano peppers

Migas

White corn tortillas - torn into bite size pieces
Onions - chopped
Scrambled eggs
Tomato sauce (Hunt's)
Shredded cheddar cheese
Salt and pepper to taste
Green chili (optional)
Black olives (optional) - chopped

Cook over medium heat in a skillet with oil. Cook ingredients in the order listed above. Tortillas will begin to get a little crisp and the onion will become transparent and then add the eggs. After the eggs cook then add the tomato sauce and top with cheddar cheese. Amounts vary depending on how many you are serving.