Pureed carrots

Add carrots to boiling water that just covers the carrots
Reduce to simmer for 10-15 min or until carrots are soft
In food processor, puree carrots with salt, pepper, oil and small amount of cooking water.

Spinach Strawberry Salad

Dressing:
2 Tbsp sesame seeds
1 Tbsp Poppy seeds
1/4 c sugar
1/2 c olive oil
1/4 c balsamic vinegar
1/4 tsp paprika
1/4 tsp worcestershire sauce
1 Tbsp minced onion

Wisk together and cover. Chill for 1 hour

Salad:
Spinach
Strawberries
Almond slices

Kale Salad

Kale chopped
Seasame seeds
Black olives chopped
Grape tomatoes cut into halves
Low fat mayo
salt to taste


Combine all ingredients and serve cold.

Lettuce Wraps with Quinoa and Black Beans

1/2 c chopped raw onions
1 red or yellow pepper diced
1 c quinoa cooked
1 c. black beans drained
1 c salsa
1 avocado diced
salt/pepper to taste
tobasco sauce to taste

Bibb lettuce

Combine all ingredients except lettuce. Wrap ingredients in lettuce and serve.

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)

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.

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