Deep Dish Mushroom and Cheese Lasagna with Arugula Ricotta

By Just For Cooking, Mary Kay LaBrie 

This delicious lasagna recipe is lower in carbs as well as calories, with low carb lasagna noodles, part skim cheese, and is loaded with fresh vegetables and healthy herbs! 

http://welcometojustforcooking.blogspot.com

 Ingredients:

• 2 tbs. light olive oil
• 5 oz. fresh arugula, washed and spun dry
• 1/4 tsp. freshly ground nutmeg
• 3 tbs. Parmesan/Romano Cheese, grated, plus more for topping lasagna
• 1/4 cup 2% milk
• 2 tbs. butter
• 3 cups white sliced mushrooms
• 1/2 tsp. dried thyme
• 5 oz. container Part Skim Ricotta
• 1 egg 
• 8 fresh torn basil leaves
• 2 1/2 cups Savory Lasagna Sauce (recipe below)
• 1 package (13.5 ounce) Low Carb lasagna noodles (I used Dreamfields), cooked per package directions and drained
• 12 oz. Six Cheese Italian Blend shredded cheese; low fat 
• Fresh dried oregano *(optional)

Directions:
Preheat oven to 375 degrees F.
Add half of the oil to one skillet and half to another. 
In the first skillet, add the arugula. Dust with ground nutmeg and saute' until wilted.  Add the cheese, the milk and one tablespoon of the butter to the pan. 

Toss and remove from heat. The milk will naturally begin to thicken as the butter melts. 
In the second pan, add the mushrooms, the thyme and the remaining pat of butter.  Saute' for about five minutes until mushrooms are golden. 
Remove from heat.
Add ricotta and the egg to a mixing bowl, along with the arugula mixture.  Tear the basil leaves and incorporate into the ricotta, mixing well. The ricotta will be a little runny, but should hold together.
Add one ladle of sauce to the bottom of a 9 x 9 lasagna pan. 
Add four cooked noodles on top of the sauce. The sides of the noodles should rest on the side of the lasagna pan. This will create the "deep dish."  

Spoon half of the ricotta mixture on top of the noodles and spread evenly.
Sprinkle with 1/3 of the shredded cheese.

Add another layer of noodles on top of the ricotta. 
Make sure that the mixture covers the noodles so that they do not dry out while baking.

Tip- layering the noodles: 
If you  layer each consecutive layer in the opposite direction the lasagna stays together better when you serve it, but this is entirely optional

Add the cooked mushrooms and top the second layer. 
Ladle sauce over the mushrooms to cover the pasta.

Add another layer of noodles.
Spread the remaining ricotta with arugula and basil over the top.
Add 1/3 of the shredded cheese.

Top with a final layer of noodles.
Top with sauce,  the remaining shredded cheese, and a sprinkling of grated Parmesan and Romano blend.
Top with crushed dried fresh oregano.
Cover with tin foil and bake for 45 minutes.
Uncover and continue to bake for another 15 minutes.
Let lasagna rest for about 10 minutes before serving. 


Savory Lasagna Sauce:

• 1 tbs. light olive oil or olive oil and canola oil blend
• 2 tbs. bottled minced garlic
• 1/2 tsp. crushed red pepper, more to taste
• 1 can (28 oz.) tomato puree
• 2 tbs. tomato paste
• 1 tbs. coarse sea salt
• Fresh cracked black pepper, about 10 turns of the pepper grinder
• 1/4 cup dry red wine or low sodium vegetable broth*
• 1/2 tbs. dried marjoram
• 1/2 tbs. dried oregano
• 1 packet Splenda®
• 1 tbs. Parmesan/Romano grated cheese

Add olive oil to a heavy sauce pan along with the bottled minced garlic and the crushed red pepper. 
Saute' for about three minutes until the aromas release.
Add the tomato puree, the tomato paste, salt, black pepper, red wine, marjoram, oregano, Splenda® and the grated cheese.
Stir until all ingredients are combined.
Bring to boil and reduce to simmer.  Cover and continue to cook for about 1/2 hour.  
Makes about 3 1/2 cups. 
 *Tip: Store fresh oregano in the freezer so that it easy to crumble it over dishes as needed. 

Sweet and Spicy Butternut Squash Soup

By Amy Yazdian, The Crunchy Carrot        6 -8 Servings

The Crunchy Carrot

      Ingredients:

• 12 oz butternut squash puree
• 20 oz chopped (cubed) butternut squash
• 2 Green apples (preferrably Granny Smith), skin removed, chopped into small cubes
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 sprigs of thyme
• 1 tablespoon olive oil
• 28 oz of homemade (or low sodium) vegetable or stock
• 1 teaspoon chili powder
• 2 teaspoons cinnamon
• 1 teaspoon cayenne

Directions:
Boil cubed butternut squash in water for 20-30 minutes (until soft, easily pierced when forked).

In a large pot, heat oil over medium-high heat and place in sprigs of thyme. Coat the thyme in the oil and sauté until aromatic (about 1 minute). Then add the onions and apples, and sauté for 5 minutes until tender, add garlic and sauté about 2 minutes. Remove the sprigs of thyme.

Reduce the heat to medium-low and add the chopped butternut squash, cayenne, cinnamon and chili powder. With a wooden spoon, gently coat the butternut squash in the spices. Add the butternut squash puree and stock. Mix to incorporate and bring to a boil. Then reduce to a simmer and cook covered for at least 20 minutes (up to 1 hr). Blend together using a hand held immersion blender or a regular blender (or if you’re lucky to own one, a vitamix!). Serve warm!

Nutritional Information: Each serving is 120 calories, 3 grams of fat, 5 grams of protein, 30 grams of carbohydrates and 5 grams of fiber.

Greek Shrimp Flatbread

                      

  Just for Cooking, By Mary Kay LaBrie 

 Serves 4 (1 half-flatbread)

http://welcometojustforcooking.blogspot.com  

• 2 Tandoori Naan (4 ounces or more each)

• 4 Tbsp. olive oil
• 2 Tbsp. garlic salt
• ¼ tsp. freshly ground black pepper
• 1 Tbsp. dried oregano 
• 1 Cup crumbled Feta cheese, divided
• 2 Cups Arugula, washed and dried
• 6 Greek olives, pitted and chopped
• 2 Tbsp. good quality balsamic vinegar
• 20 large cooked shrimp (about 2/3 pound), chopped into four pieces each
• 4 large fresh chopped basil leaves for garnish (optional)

Preheat indoor grill pan.

Combine olive oil, garlic salt, pepper and oregano. Brush one side of both Naan with the olive oil mixture. 
Top each Naan with half of the oregano and ¼ of the Feta cheese.
Add Naan to indoor grill pan (topped side up). Grill for three or four minutes. 
Top each Naan with ½ of the arugula, half of the olives and a ¼ of the balsamic vinegar.

http://welcometojustforcooking.blogspot.com

Add remainder of the oil and garlic salt to a sauté pan. 
Add cooked shrimp and cook for no more than one minute. Top each Naan with half of the shrimp and the remainder of the feta.

Turn on broiler.
Add grill pan to broiler.
Broil Naan for no more than five minutes each. Less is actually better. You just want the feta to begin to melt.

Top with remaining balsamic (drizzle) and fresh chopped basil.

Chicken Bryan with Roasted Asparagus

http://cafecheapo.blogspot.com

By Mary Kay La Brie

Ingredients:

• 2 boneless skinless chicken breasts, five oz. each, pounded to 1/4 inch thick
• Salt to taste (nominal)                       
• Fresh pepper, to taste (nominal)
• 1/2 lb. fresh medium asparagus
• Drizzle of olive oil
• 1 oz. sun dried tomatoes, cut julienne style
• 3 Tbsp. water
• 4 oz. Gia Russa Francaise Simmer Sauce
• 2 oz. crumbled goat cheese
• Freshly torn or chopped basil or lemon basil (optional)
• Other: Olive oil Cooking Spray

 Directions:

Preheat oven to 425 degrees F.
Spray cooking spray into skillet. Salt and pepper chicken on both sides. Add to skillet and brown evenly, about two minutes each side.
Meanwhile, add asparagus to a baking pan. Drizzle with olive oil and bake for ten minutes.
Add sun dried tomatoes to a microwave safe bowl. Add the water. Microwave on high, uncovered, for three minutes until the tomatoes are soft and reconstituted. Remove from microwave but DO NOT DRAIN.
Add the Francaise sauce to the pan with the chicken. Add the sun dried tomatoes and the water in which they were reconstituted. Bring to boil and reduce to simmer, about six minutes.
Plate immediately and top with goat cheese and fresh basil. Serve with asparagus.

Gluten Free Blueberry Muffins

By The Healthy Beehive                                    Makes 12 muffins

Ingredients:

http://www.thehealthybeehive.com 

• 1/2 cup buckwheat flour, ground from raw grouts      
• 1 1/2 cups almond flour
• 1 tsp baking powde
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sucanat
• 2 tbsp coconut oil, liquefied
• 2 large eggs
• 1 cup unsweetened almond milk
• 1/2 cup fresh blueberries, washed

Directions:

Preheat the oven to 350 degrees. Prepare a muffin tin with liners. Set aside.

In a medium bowl, combine the buckwheat flour, almond flour, baking power and soda, salt, and sucanat. Mix well.

Add in the wet ingredients – coconut oil, eggs, and milk. Stir until just combined. Add in the blueberries and gently mix, as to not break the berries.

Scoop into muffin tins – there should be enough batter for 12 muffins.

Bake at 350 degrees for 20-25 minutes, or until lightly browned on top.

Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

http://www.thehealthybeehive.com/gluten-free-blueberry-muffins/

These are very lightly sweet! 
Try them with a drizzle of honey!

Orange Sweet Potato Baked Chips with Thyme

  By Yelena Strokin, Cooking Melangery

Cooking Melangery

Ingredients:

• 1 medium sweet potato (about 8 oz.) scrubbed
• 2 Tbsp. Olive Oil
• 1 tsp. orange zest
• 1/4 tsp. salt
• freshly ground pepper
• 1 tsp. thyme

Directions:

Heat the oven to 325°F and arrange a rack in the middle.

For one medium sweet potato you will need two-three baking sheets 

Slice the sweet potato into very thin rounds using a mandoline slicer.
Mix together olive oil and orange zest in a small bowl.
Brush two baking sheets with half of oil mixture. 
For one medium sweet potato you will need two-three baking sheets 
Place potato slices on sheets in a single layer and brush tops with remaining oil.
Sprinkle with thyme, salt and freshly ground pepper.
Bake one sheet at a time about 20 mins. until the edges of the chips curl up, 

the centers are just golden brown, and the tops are dry to the touch. 
Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes.
Using your hands, carefully transfer the chips to a serving dish.
Repeat with the second sheet.
Note:True sweet potatoes are tuberous vegetables with light to deep-red skins and pale yellow to orange flesh. The term yam is also incorrectly applied to sweet potatoes in US, most often when referring to the darker-skinned, orange-fleshed variety.
 In fact, true yams are a very large tuberous vegetable eaten in Africa and the Caribbean.
Sweet potatoes contain more beta-carotene than carrots plus vitamin C and fiber.
In contrast, true yams have no beta-carotene. 

Bayou Tilapia Salad with Corn, Yellow Tomato and Roasted Red Pepper Salsa

 By Mary Kay La Brie, Cafe' Cheapo        A healthy budget friendly recipe

Ingredients:

• 2/3 pound fresh Tilapia 
• 1 teaspoon seafood seasoning 
• Pinch or two of Creole seasoning 
• 2 tablespoons butter 
• Mixed Veges:
• 1 tablespoon vegetable oil 
• 1 ear fresh corn, removed
• from cob 
• 1/4 cup chopped roasted red
• peppers, 
• recipe uses roasted red
• peppers in a jar, 
• or fresh roasted may be
• substituted
•  1/4 cup, chopped yellow tomatoes
• 4 cups mixed romaine and green leaf lettuce 

Dressing:

• 2 1/2 tablespoons chili sauce 
• 1/4 teaspoon Louisiana hot sauce 
• 2 tablespoons plain low fat Greek yogurt
• 2 tablespoons dill relish

 ~Fresh sliced lemons for squeezing~

Preparation:

The fish can be prepared on a cast iron skillet on the side burner of your grill or it can be prepared on your stove.

Season fish with seafood seasoning and creole seasoning. Add butter to skillet. Once it melts, add the fish. Cook for three minutes on each side until fish just begins to flake.

Remove from pan and keep warm until ready to serve. 

Remove corn from cob and chop pepper. 

Add vegetable oil to the same skillet as you cooked the fish.

Sauté the corn and peppers & tomato for about two minutes.

Add the salad greens to a mixing bowl.

Combine all dressing ingredients and toss with the lettuce. 

Plate the salad. Top salad with fish. 

Squeeze lemon on fish & serve a wedge on the side.

Top fish with corn and pepper and tomato mixture. 

~Garnish with fresh cilantro, as desired~

Starkrimson Pear and Danish Blue Cheese Salad with Maple-Dijon Vinaigrette

By Jen, The Three Little Piglets                        Serves 4

By Jen

A simple, healthy salad that is gorgeous and delicious. 
Salad Ingredients: 

• 6 Cups Mesclun Mix greens, washed and dried  
• Skarkrimson Pear, seeded, cored, and very thinly sliced
• ¼ – ½ Cup toasted pecans, roughly chopped
• 3-4 oz. Castello Rosenborg Danish Blue Cheese, crumbled
• Dressing:
• ¼ Cup + 2 Tbsp. Pure Maple Syrup
• ¼ Cup vegetable or canola oil
• 2 Tbsp. Lucini Pinot Grigio Italian Wine Vinegar
• 2 tsp. Dijon mustard
• Salt and Pepper to taste

Mix salad greens, pear, pecans and blue cheese in a large bowl, and set aside, making sure not to cut the pear until right before service.
In a small bowl, whisk together maple syrup, oil, white wine vinegar, and Dijon mustard. Season with salt and pepper to taste.
Dress the salad right before serving, or serve the dressing in a small container off to the side.
Visit here to see also Jen's notes for this exquisite salad:

SUNSET CRAB CAKES

Crab Cake Appetizer

by Mary Kay LaBrie, Just For Cooking                                 Serves 6
Delicious as either an appetizer or main entree
Ingredients:

• 2 cans (6 oz) Bumble Bee® Lump Crab meat, drained*  
• 1/4 cup Egg Beaters® All-Natural Egg Whites*
• 3 tablespoons Light Mayonnaise 
• 1/2 tablespoon Old Bay® Seasoning*
• 1/2 teaspoon Anchovy Paste
• 1/2 teaspoon Cholula® Hot Sauce*
• 1/4 cup Celery, minced
• 1/4 cup Green or Red Bell Pepper (or a combination), minced
• 1/8 cup minced yellow Onion
• 1/2 cup Town House® Buttery Wheat Crackers, crushed*
• 1 teaspoon dried Dill Weed
• 2 teaspoons Lemon Juice
• Butter Flavored Cooking Spray
• 1/8 cup Soy Bean (Vegetable) Oil

Directions:
Add crab to medium mixing bowl. Gently fold in egg whites, mayonnaise, Old Bay Seasoning, anchovy paste, and hot sauce.

In another bowl, combine celery, bell pepper, and onion. Crush crackers and add dill weed.

Carefully fold the crab with the vegetables and the cracker and dill weed. Add lemon juice and give the mixture a quick toss. 

Form into six even-sized cakes. Place cakes on parchment paper laid on a freezer-safe plate. Top with another sheet of parchment paper.

Refrigerate cakes for at least one hour.

1/2 hr.before you are ready to cook the crab cakes, transfer the plate to the freezer. 

Crab cakes should be firm to the touch and near frozen when you are ready to drop them into the hot oil. 

Crab Cakes Entree

To Cook the Crab Cakes:

Spray skillet with cooking spray and add oil. Heat oil until it "pops."
Add crab cakes - three at a time. 
Note: Don't overcrowd the pan.  

Cook on one side for five minutes; flip, and continue to cook for another five minutes.
Remove cooked cakes, plate, and keep warm. until ready to serve.
Repeat cooking process with second batch.
If you are cooking more than two batches- change out the oil or have two skillets going as not to have too much of the "break-off" from the crab cakes which is sure to occur. (the excess bits of the cakes which naturally break off as you fry). 

Note:The second batch might cook a little quicker as the oil is hot, creating browner crab cakes.

The Sauce:
A simple mixture of light mayonnaise, hot sauce and lime juice. You can adjust the proportions until you get the flavor that you enjoy.
Also, pick your herb topping. For the entrée portion I used fresh chopped chives. For the appetizer I used parsley. Whatever you have on hand is just fine. 
Notes:

The process that I use involves slightly "freezing" the cakes so that they are easier to handle. That's because I use very little cracker crumb. I like my crab cakes to be all about the crab, not the bread.

Greek Style Leg of Lamb with Greek Yogurt Mint Sauce

Featured Recipe by Mary Kay LaBrie, Just For Cooking 
This Greek style Leg of Lamb is slow roasted in parchment paper.
~ Yield 8 servings~

Just For Cooking

•  2 large Springs of Rosemary                                 
• 1 5 ½ lb. bone in Leg of Lamb
• 3 large cloves of fresh Garlic, coarsely chopped
• 2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Grill Seasoning for Steak
• 1 tablespoon Onion Powder
• 1 large Lemon, sliced
• 1 tablespoon dried Oregano

The night before:
Tear off piece of parchment paper twice the length of your leg of lamb, plus two inches for folding.
Place one spring of rosemary on the bottom half of the parchment paper.  Cut ½ inch slits, about 10 – 15, into the top of the lamb.  Insert chopped garlic into the slits until it’s all used up.
Rub lamb with olive oil and steak seasoning on both sides and sprinkle with onion powder. 
Place lamb on top of rosemary spring on parchment paper.  Leave about an inch at the end for folding.
Place lemon slices on top of fatty part of the lamb.  Sprinkle with dried Oregano.  
Place remaining rosemary spring on top of the lamb.  
Next...
Seal up parchment paper by securing second half over the lamb and then crimping the paper all around the lamb until sealed.
Cooking the Lamb
Preheat oven to 300°.
Place lamb in parchment in roasting pan.  Rest the bottom part of the leg on the top of the roasting pan.  (This will help to collect the juices in the parchment paper)  Roast for 2 ½  hours for medium rare; 2 hours and 50 minutes for medium; 3 hours and 10 minutes for medium well. 
Let lamb rest in parchment paper for twenty minutes before slicing. 
~Serve with pan juices and Mary Kay's "Greek Yogurt Mint Sauce"~Opa!

Just For Cooking

   Greek Yogurt Mint Sauce   

• ½ cup plus two heaping tablespoons Plain Greek Yogurt
• 3 tablespoons Cream Cheese (plain, sun dried tomato or artichoke and spinach flavored)
• 1 Tablespoon bottled Minced Garlic plus one tablespoon of the juices from the bottled minced garlic (this is a rich garlic taste, if the juices are also added)
• Pinch of Sea Salt
• Freshly Ground Black Pepper, to taste
• 1 tablespoon Lemon Juice
• 2 tablespoons Chopped Fresh Mint.

Just For Cooking, By Mary Kay LaBrie

  Greek Salad Dressing*  

• 5 tablespoons Basil and Oregano Rice Vinegar (Suggest Nakano®)
• 2 1/2 tablespoon freshly squeezed Lemon Juice2 tablespoon dried Oregano
• 2 1/2 teaspoon Emeril’s® Original Essence**
• 1/2 cup Extra Virgin Olive Oil

Mix first four ingredients together.  Slowly whisk in olive oil until dressing is emulsified.  
 ~ Offer freshly ground black pepper at the table~
Combine all ingredients and chill for 30 minutes before serving.

SAFFRON HALIBUT

By Amy Yazdian, The Crunchy Carrot    Serves 4

The Crunchy Carrot

Halibut is a rich source of omega-3 fatty acids. One 6 oz serving contains 100% of your daily value of tryptophan, selenium and protein. It is also a great source of vitamin B3 (niacin), phosphorus, magnesium, vitamin B12, vitamin B6 and potassium.

This nutrient rich fish is also low in calories, with only 155 calories for a 6 oz serving!

Saffron Halibut

Ingredients:

• 24 oz halibut fillets (6 oz per person)- fresh and cleaned
• 1 large onion, sliced in half moons 
• 2 tablespoons fish seasoning, Valverbe's aromatic spices for both meat & fish
• 1 lemon, zested and juiced
• Pinch of saffron
• 1 garlic clove, minced
• Salt and pepper
• 1 ½ tablespoon extra virgin olive oil

Preparation:
Preheat your oven to 375°F. 
Slice onion thinly in half moon and lay on the bottom of your baking dish (pyrex).
In a bowl, combine- fish seasoning, lemon zest and juice, saffron, salt and pepper, garlic and olive oil. Whisk together.
Place cleaned and rinsed halibut fillets on top of the onions and then with a spoon, drizzle saffron seasoning mixture on top of each fillet.
Cover with tinfoil and bake 10-15 minutes (depending on how thick your halibut is).
Uncover the dish and cook another 5-10 minutes. Serve warm!
Serving reommendations- serve with a side of cous cous and mixed greens
Nutritional Information:
Each 6 oz serving has 200 calories, 5 grams of fat, 31 grams of protein, 3 grams of carbohydrates and 1 gram of fiber.
Recipe Notes by Amy Yazdian:  The Crunchy Carrot
Fish is too easy to make for one person, just buy 6 oz for yourself it will cook in no time!
My fish seasoning (which is actually a meat and fish seasoning) from eataly. 
It contains rosemary, thyme, savory, laurel, sage and oregano- common Italian spices. It is amazing and I use it on everything- it is Valverbe’s Aromatic spices for Meat and Fish.
Saffron is not cheap so it is a great item to splurge on, a little goes a long way. It creates this beautiful golden yellow-orange color that is typical in both Spanish and Indian cuisine.
If you don’t want to fuss with the oven, you can make this recipe on your stove. Just be sure to cook the halibut all the way through over medium-high heat.
How to pick a good halibut: halibut fillets should be kept on ice, while whole halibuts should be buried underneath the ice. Choose a filet that has glistening white flesh with no signs of browning or gaping. It should smell like seawater.
Storing: refrigerate as soon as possible (or store in a cooler until you get home); refrigerators are slightly warmer than the ideal temperature for storing fish so you want to keep it tightly wrapped sitting in a dish of ice on the bottom shelf of your refrigerator. Fish that was caught the day before can stay in your refrigerator for up to 4 days, while fish that was caught the week before can stay 1-2 days. Frozen halibut will stay 2-3 weeks.

Poppy Seed-Crusted Butternut Squash Salad

Featured Recipe: by Amy Yazdian,  The Crunchy Carrot

    Serves 4-6

The Crunchy Carrot

    Ingredients:

• 1 medium butternut squash 
• 4 cloves of garlic, minced 
• 1 tablespoon canola oil 
• 3 tablespoons poppy seeds 
• a few sprinkles of sea salt
• 
  
• 3 cups packed shredded/roughly chopped kale 
• Juice of ½ lemon 
• pinch of sea salt 
• ½ pear, cored, halved and thinly sliced 
• 1 pomegranate, de-seeded

Sweet White Wine Vinaigrette:

• 1 teaspoon white wine vinegar 
• ½ teaspoon agave 
• 1 teaspoon Dijon mustard 
• sea salt pepper 
• 1 ½ tablespoons extra virgin olive oil

What you’ll need… baking sheet, a wooden spoon and a bowl of water

Preparation:    Preheat the oven to 400F degrees.
Peel squash and cut in half (lengthwise), scoop out the seeds and cut into cubes. Toss with oil, minced garlic, poppy seeds and sea salt until evenly coated. Place on a parchment lined baking sheet and roast until fork tender (but not mushy), about 35 minutes (30-40 minutes).
While the squash is roasting, shred the kale by slicing it into very thin strips (you can also use the regular curly kale instead of dino kale), add the juice half of lemon and some salt and massage into the kale allowing it to wilt. Set aside while you make the dressing.
Sweet White Wine Vinaigrette:

Mix all ingredients together except the olive oil. Then while whisking vigorously, slowly drizzle the olive oil in to emulsify. Pour over wilted kale and toss to coat.

Remove the seeds from the pomegranate by first quartering it and then hitting the skin with the back of a wooden spoon over a bowl of water, allowing the seeds to drop into the water. You will notice that the white pith will float to the top and the good seeds will sink to the bottom. Pick out all of the white pith before draining and drying the pomegranate seeds.
Once the butternut squash is finished, cool for 5-10 minutes before adding it to the kale. Toss with the pear and pomegranate seeds.
      ~Garnish with lemon zest!~

Nutrition Information: Each serving is 175 calories, 8 g of fat, 4 g of protein,

 28 g of carbohydrates and 7 g of fiber.
 Amy Yazdian received a Masters in Nutrition at Columbia University's Institute of Human Nutrition in New York, and currently writes for dietitians and nutrition publications. She is passionate about creating delicious, healthy recipes.

Amy is also a member of the Healthy Cooking Community on Wellsphere.

Shrimp with Garlic and Parsley

 By Yelena Strokin, Beautiful Food: Cooking Melangery            Serves 4

The Best Sizzling Spicy Appetizer!

 Cooking Melangery 

Ingredients:

• 4 to 5 Tbs. olive oil
• 4 garlic cloves, finely minced
• 1 tsp. red pepper flakes
• 1 tsp. sweet paprika
• 1 lb. medium shrimp, peeled and deveined
• 1 to 2 Tbs. fresh lemon juice
• 1 to 2 Tbs. dry white wine
• salt and freshly ground black pepper, to taste
• 2 Tbs. chopped fresh parsley

Preparation:
In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.
To serve as a main dish serve with lemon pepper pasta

Pinapple Mango Salsa for Tuna Steaks or Grilled Chicken

Serving Suggestions: 
A topping for grilled tuna steaks served with fresh sauteed asparagus or with grilled chicken breasts served with red beans and rice.

Ingredients:  Recipe yields approximately 3 Cups

• 6 medium Kumatoes (select brown tomato variety); or vine ripe Tomatoes
• 3/4 Cup fresh Pineapple, diced
• 1 Mango, peeled and diced
• 2-3 Tbsp. fresh Cilantro, *Gourmet Garden fresh organic 
• 3 tsp. minced Garlic, Christopher Ranch
• 2 Green Onions, diced, fine
• 1-2 Tbsp. Chili Pepper, *Gourmet Garden, finely chopped fresh organic 5 chili's blend
• 1 Tbsp. lime juice

Combine the ingredients and refrigerate overnight or 1-2 hours before serving.
Marinade for Tuna Steaks or Chicken:

Jen's Recipe for Grilled Chicken with Pineapple Mango Salsa

Marinate chicken or Tuna in equal parts of lemon juice, lime juice & olive oil with 2 Tbsp. minced garlic for at least 30 minutes before grilling.

My friend Jen's dish is illustrated: She has prepared Pineapple Mango Salsa with her Margarita Chicken!
Jen's recipe version with chicken: The Three Little Piglets/   Bon Apetit'!
~Serve also as a dip with Corn Tortilla's of Pita Chips~

Shrimp Stuffed Sole with Lemon Sauce

By Peter Minakis, Kalofagas.ca- Greek Food and Beyond    Serves 4 

kalofagas.ca Greek Food & Beyond

Arborio rice makes the lemon sauce creamy without the cream!
Ingredients:

•  4 Sole fillets     
• 16 medium-sized Shrimp (21/25 ct.), peeled and deveined, & cut into 2-3 pieces
• 4 Scallions, rough chopped
• 1/4 Cup Parsley, rough chopped
• 1/4 Cup Red Bell Peppers, coarsly chopped
• 1/4 Cup bread crumbs
• 1 tsp. Dijon-style mustard
• 2 Tbsp. Extra virgin Olive Oil
• Sea salt & fresh ground pepper
• Fresh Lemon for sole fillets
• 1/4 Cup White Wine
• extra olive oil to drizzle over fish
• Sweet Paprika

Creamy Lemon Sauce
 (without the cream!)

kalofagas.ca Greek Food & Beyond

• 1 medium white onion, diced
• 1 1/2 Cups of Vegetable Stock (or water)           
• 1/2 Cup Extra-virgin Olive Oil
• 2 Tbsp. Arborio Rice
• 1 Lemon Slice (about 1/2 cm thick)
• sea salt and fresh ground pepper to taste

Preparation:
Preheat oven to 375 degrees.
Rinse the fish fillets & thoroughly pat-dry.
Set aside.
Shrimp Stuffing
In a food processor:
Add scallions, red pepper, parsley, mustard, bread crumbs & olive oil.
Pulse 3-4 times, until blended and holds together well.
Combine the ingredients in a bowl with shrimp.
Season lightly with salt & pepper.
Sole Fillets
Squeeze lemon juice over the fish fillets and season both sides lightly with salt & pepper.
*To roll the fillets, place the outside of the fish facing up. (smooth side, with the skin removed) 
This is the side to spoon the shrimp stuffing onto. This ensures that the sole fillets retain their shape.
The inside of the fillets are placed down. (this is the rough side, where the spine and  bones have been removed)
Spoon the stuffing onto the center of the fillets.
Roll-up the fillets from the wide-end of the fish first. Secure each with a toothpick.

Place rolls in a baking pan, add water around the fish, add the white wine, squeeze lemon juice on top & drizzle with olive oil.
Sprinkle lightly with salt, pepper & sweet paprika.
Bake 25-30 minutes or until all of the fish fillets are opaque.

Lemon Sauce preparation:
In a small saucepan, add the stock, lemon slice & olive oil.
Bring to a boil over medium heat. Reduce to simmer, then add the Arborio Rice.
Stir for a minute, cover & simmer over meduim heat for 15 mins., stirring occasionally. (to prevent sticking)
When the rice is cooked, remove from heat, and remove the sliced lemon. 
In a blender: puree until creamy. Adjust seasoning with salt & pepper & lemon.
Cover and set aside.
When stuffed fish fillets are finished baking, remove the toothpicks
~Serving~
Plate the fish, and spoon sauce over each roll.
Garnish with fresh chopped dill &/or fennel fronds
Serve with green beans and rice pilaf.
The recipe for the green beans can be found at: Kalofagas.ca Greek Food & Beyond

Coconut Flax Bread

 By Jane, The Healthy Beehive A gluten free grain bread, full of good fats & protein!
 Prep Time: 10 minutes   Cook Time: 40 minutes   Yield: 1 small loaf

 The Healthy Bee Hive

  Ingredients:  

•  1/2 cup coconut flour, sifted 
•  1/2 cup ground flax seeds 
•  1/4 tsp salt 
•  1 tsp baking soda 
•  5 large eggs 
•  1/4 cup coconut oil, liquefied 
•  1/8 cup water 
•  1 tsp apple cider vinegar 

Preparation:
Preheat oven to 350. 
In a large bowl mix the coconut flour, flax seeds, salt and baking soda. Add the eggs, coconut oil, water, and apple cider vinegar. Mix well. There will be some clumps, but stir well. 
Prepare a loaf pan by greasing well with non stick spray or additional coconut oil. Pour in the batter. Bake for 40 minutes. Remove from oven and cool in the pan 10 minutes. Remove from the pan and cool on a wire rack.