Peach French Toast Bake

Source: Ellie Krieger, Foodnetwork.com

Ingredients:
Cooking spray
1 large whole-wheat baguette (about 8 oz)
4 whole eggs
4 egg whites
1 cup low-fat milk
1 tsp vanilla extract
5 cups sliced peaches
1/2 lemon, juiced (about 1.5 tbl)
3 tbl brown sugar
1/4 tsp cinnamon

Directions:

1. Spray a 9x13 in. baking pan with cooking spray. Slice the baguette into 1/2 inch slices and arrange them in a single layer in the baking pan.
2. Whisk together the eggs, egg whites, milk and vanilla extract. Pour mixture over the bread in the pan.
3. In a medium bowl, toss peaches with the lemon juice and 1 tbl. of brown sugar. Scatter the peach slices evenly on top of the bread.
4. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
5. Preheat oven to 350. Uncover and bake 40 minutes.

Top with a dollop of vanilla yogurt and a drizzle of maple syrup.

Southwestern Black Bean Salad

I recently made this dish for a cook-out and it was a huge hit. It is simple to make, and is high in fiber and protein. I served it as an appetizer with tortilla chips, but it could be served as a side dish.


Source: skinnytaste.com
Serves: 12

Ingredients:
15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
Juice of 1 lime
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and pepper

Directions:

1. Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
2. Mix with lime juice and olive oil.
3. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Coconut Baked Shrimp

Source: How Sweet It Is
Serves: 2-4

Mr. B has literally been begging me to make coconut shrimp. I don't exactly love coconut, but this had great flavor. The original recipe calls for pineapple peach salsa. I skipped it this time.

Ingredients:
1 lb. tail-on, peeled and deveined shrimp
2/3 cup lite coconut milk
2 tbl olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/4 cup panko bread crumbs
3 tbl shredded coconut
3 tbl chopped fresh tarragon (or parsley)

Directions:

1. Preheat oven to 425. Spray an 8x8 baking dish with non-stick spray. If desired, slice shrimp down the middle to butterfly.
2. Toss shrimp with salt and pepper, then lay in the baking dish. In a bowl combine coconut milk, olive oil, garlic and tarragon. Pour over shrimp in baking dish.
3. In another bowl, mix bread crumbs and coconut. Sprinkle over shrimp.
4. Bake for 20 minutes, or until bread crumbs are golden brown.
5. Serve shrimp and spoon a bit of the coconut milk mixture over top.
   

Basil-Lime Fruit Salad

I made this for a neighborhood bbq over the weekend. It was a huge hit! The original recipe called for 1/2 cup sugar, but I reduced it to 1/4 since the fruit has enough sugar. I love the fruits in this recipe, but you could use any fruits of your choice. Next time I'd add blueberries too.

Source: adapted from Cooking Light March 2008
Serves: 12

Ingredients:
1/4 cup sugar
1/2 cup water
1/2 cup basil leaves, packed
1 tbl lime rind, grated
4 cups pineapple, cubed (1 medium)
3 cups strawberries, quartered (1 lb)
4 kiwi, peeled and sliced (1.5 cups)
2 cups mangoes, peeled and cubed (2 large)

Directions:

1. Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil. Cook for a minute until the sugar is dissolved.



2. Remove pan from heat, stir in the basil and lime rind. Cool. Strain to discard the solids.



3. Combine the fruits in a large bowl. Drizzle with the simple syrup. Toss gently.

Skinny Taco Dip

I wanted a new dip recipe for football parties and this one didn't disappoint! I love the fact that it is healthier!

Source: adapted from skinnytaste.com
Servings: 24

Ingredients:
8 oz. 1/3 less fat cream cheese
8 oz. reduced fat sour cream (I substitute non-fat greek yogurt)
16 oz. jar mild salsa
1 packet low-sodium taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz. black olives

Directions:

1. In a large bowl combine cream cheese, sour cream, salsa and taco seasoning. Mix well with an electric mixer.


2. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheddar and black olives.


3. Serve with tortilla chips.

Chili Basil Shrimp with Edamame Rice

This was good, but has more heat than I expected! Next time, I will reduce the chili garlic sauce to 1 tsp.

Source: Savour the Senses
Serves 4

Ingredients:
24 shrimp (peeled and deveined)
1 tbsp olive oil
2 tsp chili garlic sauce
2 tsp cornstarch
1/2 cup low-sodium chicken broth
2 tbsp fresh basil (sliced into thin strips)
2 tbsp white vinegar
1.5 cups uncooked brown rice
1 cup shelled edamame
salt and pepper (to taste)

Directions:

1. Cook the rice according to directions; set aside and keep warm.


2. Stir the cornstarch into the chili garlic sauce, then toss with the shrimp. Cover and let shrimp marinate for 10 minutes.


3. Heat the oil in skillet over medium heat and add the shrimp, scraping all the sauce into the skillet. Saute the shrimp until mostly cooked through, about 2 minutes per side).


4. Increase the heat to med-high and add the chicken broth, deglazing the pan. Continue to cook the shrimp until most of th broth has cooked off, then toss in the basil.


5. Steam the edamame in water until heated through (about 2 minutes).


6. Stir the vinegar and edamame into the rice and season to taste with salt and pepper.


7. Separate the rice into bowls and top with 6 shrimp each.

Herb-Breaded Tilapia

I loved this recipe! I am not a huge fish eater, although tilapia is my favorite fish. This came together quickly and had great flavor.

Source: Elly Says Opa
Serves: 2

Ingredients:
2 tilapia filets
2 Tbsp. flour
1 egg
1 lemon, divided
1/3 cup bread crumbs (I used panko)
2 Tbsp chopped parsley
2 tsp. chopped thyme
1/4 tsp. garlic powder

Directions:

1. Season tilapia with salt and pepper, then dredge in flour, shaking off excess.


2. Lightly beat egg in a small baking dish or bowl, then mix in the juice of half a lemon. In a separate dish, combine the breadcrumbs, parsley, thyme, garlic powder. Salt and pepper to taste.


3. Dip the floured tilapia in the egg, then into the breadcrumb mixture, coating evenly and pressing to adhere.


4. Heat a non-stick skillet over medium heat, then add enough oil to coat the bottom of the pan. Once hot, add the tilapia. Cook for approximately 3 minutes per side, or until fish is cokked through and flakes easily.


5. Cut the remaining half lemon into wedges and serve with the tilapia.

Orzo with lemon, capers and herbs

Serves 4-6

Ingredients:
6-7 cups beef stock or broth
2 cups orzo
Grated lemon peel (2 lemons)
1/4 cup lemon juice
1/4 cup capers, rinsed and drained
1/2 to 3/4 cup chopped fresh herbs (basil, oregano, parsley, thyme, rosemary)
1/4 cup grated parmesan cheese
fresh ground pepper

Directions:
In a large saucepan, bring the beef stock to a boil. Add the orzo and continue cooking, stirring often to prevent sticking, about 8-10 minutes.

Turn off the heat, add the lemon peel. lemon juice, capers, herbs, and cheese. Season to taste with salt and pepper.

Stir until completely mixxed and the pasta is creamy. Serve at once or keep warm in a 250 degree oven, stirring well before serving.

Jennifer Garner's Shrimp and Orzo

This dish was absolutely amazing! In fact, it is probably one of the best dishes I've ever made. We both loved it.

Source: Self.com
Serves 4

INGREDIENTS:
1 cup dry orzo
2 teaspoons olive oil
1 cup chopped onion
3 cloves garlic, peeled and minced
1/4 cup white wine
1 can (28 oz) whole, peeled tomatoes
2 tablespoons chopped fresh parsley
1 tablespoon capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon dried red pepper flakes
1 pound medium shelled and deveined shrimp
1/2 cup feta

DIRECTIONS:
1. Cook orzo in boiling water according to package directions.
2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent. Add wine and cook 1 minute. Toss in drained tomatoes (reserve 1/2 cup juice). Break tomatoes into chunks. Add reserved juice, parsley, capers, oregano, basil, black pepper, and red pepper. Simmer 5 minutes. Add shrimp and cook 2 minutes or until shrimp become opaque.
3. Add cooked orzo to skillet. Mix well. When pasta is thoroughly heated, stir in feta. Serve immediately.

Tilapia in Lemon Butter Sauce

This was amazing!

Source: adapted from http://www.cookinglight.com/

Ingredients:
3/4 c. reduced-sodium chicken broth
1/4 c. fresh lemon juice
2 tbl. capers
3 tsp. butter, divided
2 (6-oz.) tilapia fillets
1/4 tsp. salt
1/4 tsp. freshly-ground black pepper

Directions:
1. Combine first three ingredients in a small bowl.
2. Melt 1 tsp. of butter in a large nonstick skillet over low heat.
3. While butter melts, sprinkle fish fillets with salt and black pepper.
4. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan.
5. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 c. (about 3 minutes). Remove from heat.
6. Stir in remaining two tsp. butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Peppery Beef and Vegetables

Makes 4 servings

Ingredients:
4 oz. spaghetti
1/2 cup water
1/4 cup low-sodium or regular soy sauce
2 tsp. cornstarch
1/2 tsp pepper
1/8 tsp ground red pepper
Nonstick cooking spray
1 clove garlic, minced
1 cup fresh or frozen pea pods, halved crosswise
1/2 cup chopped green or sweet red pepper
1 cup sliced mushrooms
1 tbl. cooking oil
3/4 lb. lean boneless beef, cut into thin bite-size strips

Directions:
Cook spaghetti according to package directions. Drain well and keep warm.
Meanwhile, for sauce, in a small bowl whisk together water, soy sauce, corstarch, pepper, and red pepper. Set aside.

Spray a cold wok or large skillet with nonstick spray. Heat over medium-high heat. Add garlic and stir-fry for 30 seconds. Add pea pods and green or red pepper; stir-fry for 1 minute. Add mushrooms; sitr-fry for 1-2 minutes more or until vegetables are tender. Remove vegetables from wok.

Add oil to wok. Stir-fry beef in hot oil for 3-4 minutes or till done. Push beef to sides of work. Stir sauce and pout into the center of wok. Cook and stir till thickened and bubbly. Return vegetables to wok; cook and stir all ingredients 1 minute. Toss with spaghetti.

Easy Green Chili

Source: BHG's New Dieters Cookbook
Makes 4 servings

Ingredients:
3/4 lb. beef stew meat
1 16oz. can hominy or a 12oz. can whole kernel corn, drained
1 14.5oz. can tomatoes, cut up
1 large onion, chopped
1 4oz. can diced green chiles, drained
1/2 cup water
1 tsp. dried oregano
1 tsp instant beef bouillon granules
2 cloves garlic, minced
1 16oz. can kidney or pinto beans, drained

Directions:
In 3 qt saucepan stir together meat, corn, undrained tomatoes, onion, chiles, water, oregano, bouillon, and garlic. Heat to boiling. Reduce heat. Cover and simmer about 1 1/2 hours or until meat is tender. To serve, ladle mixture into bowls and top with beans.

Buffalo Chicken with Buttermilk-Feta Sauce

Source: Clean Eating Magazine, July/August 2010

Ingredients:
1/2 cup nonfat plain greek yogurt
2 tbsp nonfat buttermilk
2 tbsp white wine vinegar
1/2 cup low-fat crumbled feta cheese
3 green onions, chopped (about 1/4 cup)
1/4 tsp sea salt
4 tbsp hot sauce
1 tbsp olive oil
1 tbsp paprika
4 boneless skinless chicken breasts (about 1 1/2 lbs), cut into pieces
olive oil cooking spray

Directions:
In a medium bowl, whisk together yogurt, buttermilk, vinegar, feta, onions and salt. Cover and refrigerate mixture until ready to serve.

In a small bowl, combine hot sauce, oil and paprika. Place chicken in a large shallow dish. Pur hot sauce mixture over chicken, tossing to coat. Cover and marinate for at least 30 minutes at room temperature or in the refrigerator up to 8 hours.

Preheat oven to 400 degrees. Mist a large baking sheet with cooking spray. Remove chicken from hot sauce marinade, discarding marinade, and place chicken on baking sheet. Bake 8-10 minutes or until chicken is cooked through. Top with buttermilk-feta sauce. (I served mine on the side for dipping).

Crockpot Sante Fe Chicken

Source: Gina's Weight Watcher Recipes

Ingredients
• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice

Servings: 8 servings  Size: 9.85 oz • Prep Time: 5 minutes  Points: 3 ww points
Calories: 171.9 • Fat: 1.6g • Fiber: 3.8g

Guac and Roll

Source: The Abs Diet
2 servings

Ingredients:
1 6oz. can or pkg. oil-packed tuna
2/3 cup guacamole
1/4 cup chopped tomatoes
1 tsp lemon juice
1 tbl light mayonnaise
1 tsp ground flaxseed

Directions:
Combine all ingredients and blend thoroughly with a fork.

Balsamic-Glazed Cracked Pepper Salmon

Source: Clean Eating Magazine
Serves 4

Ingredients:
1 tbsp olive oil
4 5oz. salmon filets
Sea salt and cracked pepper, to taste
1/3 cup balsamic vinegar
1 tbsp honey

Instructions:
Heat oil in a large skillet over medium-high heat. Season both sides of salmon with salt and cracked pepper. Add salmon to skillet and cook 1-2 minutes per side, until golden brown.

Meanwhile, in a small bowl, whisk together vinegar and honey. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 2 minutes.

Greek Yogurt Parfait

Source: Oxygen magazine

1/4 cup dry oats
1/4 cup raspberries
7 walnuts
1 cup 0% greek yogurt

Add oats, raspberries and walnuts to yogurt and stir.

Tuna Salad

Source: Oxygen magazine

Ingredients:
4 oz. canned tuna in water
2 hard-boiled egg whites
3 tbsp diced celery
1 tbsp balsamic vinegar
1 tbsp lemon juice


In a bowl, mix all ingredients.

Protein Pancakes

Source: Cleaneating.com

Ingredients:
Olive oil cooking spray
3/4 cup quick cook oatmeal
3/4 cup egg whites
1 TBL low-fat cottage cheese
1 tsp cinnamon
1 TBL agave nectar
1/4 cup berries

Directions:
Mist pan with cooking spray and heat over medium heat. In a small bowl, combine all ingredients except agave and berries. Pour into pan in pancake form. When sides start to brown, flip, cooking for about 3 minutes per side. Serve with agave and berries.

Curry Chicken Salad Pockets

Source: Biggest Loser Cookbook

Ingredients:
1.5 TBL low-fat mayonnaise
1 tsp freshly squeezed lime juice
1/2 tsp curry powder
3/4 cup (4 oz.) chopped, cooked chicken breast
1.5 TBL chopped cucumber
1.5 TBL chopped red onion (optional)
Whole wheat pitas, cut in half
Spinach or green leaf lettuce

Directions:
In a medium bowl, combine the mayo, lime juice and curry. Whisk to blend. Add the chicken, cucumber and onion. Mix well.

Spoon the mixture into the pita halves. Add the lettuce and serve immediately.