Garlic Herb Cauliflower Rice

Ingredients

• 1 Head Cauliflower Medium, or 16 ounces store-bought cauliflower rice
• 1/2 Cup Almonds sliced
• 2 Tablespoons Butter or extra virgin olive oil
• 2 Cloves Garlic minced
• 1/4 teaspoon Sea Salt fine
• Black Pepper freshly ground, to taste
• 1/4 Cup Parsley fresh, chopped
• 1/4 Cup Dill fresh, chopped
• 1/4 Cup Basil fresh, chopped
• 1 Tablespoon lemon juice or more, to taste

Instructions

1. Using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice. Do not do all at once or it will be mush and whole in other parts.
2. Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. 
3. Return the skillet to the burner and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring until fragrant, about 30 seconds.
4. Add the cauliflower rice, salt, and a few pinches of black pepper. Cook, stirring until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
5. Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds.

Basil Chive Cucumber & Corn Salad

This recipe is from Pinterest. I strictly wanted a cold salad that was crunchy and easy that I could make ahead for a dinner party. While this was good, it has potential to be so much more. Next time I make it, I plan to add red onions and more spices. Not sure which ones yet, but that's the joy of getting to play with your food. 

INGREDIENTS
3 cups cooked cut corn (about 4 cobs ... I soaked them in boiling water for only 2-3 minutes. I didn't want them to get soft.)
2 cups cucumber, peeled, seeded and chopped (about 1 large cucumber)
1/2 cup basil, chopped
1/4 cup chives, snipped
2 Tablespoons light mayonnaise
Salt & fresh ground pepper, to taste

DIRECTIONS

In a medium mixing bowl, toss together the corn, cucumber, basil and chives. Stir in the mayonnaise. Add salt & pepper to taste. Serve immediately or store in the fridge until serving time.

Original recipe: http://www.sumptuousspoonfuls.com/

Bruschetta with Artichoke Hearts and Parmesan

Ding ding! This is a family favorite! This can be made ahead and stays in the fridge for up to a few days. 

Bruschetta Topping

1 14 ounce can of artichoke hearts, rinsed and patted dry

2 Tbsp extra virgin olive oil

2 Tbsp Lemon Juice

2 Tbsp chopped fresh basil

1 garlic clove, minced

Salt and pepper

2 oz Parmesan cheese, 1 oz grated (1/2) cup and 1 oz shaved

Toasted Bread

French Bread cut into 1/2 inch slices

1 Garlic clove

Olive Oil

Directions

1) Pulse artichokes, oil, basil, lemon juice, garlic, salt and pepper in a food processor, about 6 pulses.

2) Add grated Parmesan and cloves to combine, about 2 pulses.

3) Transfer to an airtight container and refrigerate for up to 2 days. 

4) When ready to serve, adjust oven rack 4 inches from broiler. Line baking sheet with aluminum foil. 

5) Place bread on prepared sheet and broil for 1-2 minutes.

6) Lightly rub one side of toast with garlic and oil and season with salt to taste. Garnish the artichoke mix with shaved parmesan.

Lemon Orzo Pasta

Ingredients

3/4 Cup Orzo
1/8 Cup Green Onion, Chopped
1/2 Cup Garbanzo Beans
1/2 Cup Feta Cheese
The juice from 1/2 a Lemon
Extra Virgin Olive Oil
Basil to taste
Garlic to taste

Directions

1) Cook the orzo per the directions. I salted my water.
2) Mix the orzo and list of ingredients together in a bowl
3) I added about a 1/8-1/4 Cup of basil, 1-2 Tbsp. of minced garlic and the same of Olive Oil.
4) Refrigerate for a couple hours to chill before serving.

Marcona Almond Pesto

Ingredients:

2 cups packed fresh basil leaves
½ cup marcona almonds (I bought these at Costco)
½ cup grated Natural & Kosher parmesan
2 garlic cloves, peeled
juice of 1/2 lemon (about 2 tbsp)
1/2 tsp lemon zest
1/2-3/4 cup extra virgin olive oil
salt and pepper, to taste

Directions:

Place all ingredients except the olive oil in a food processor or blender and blend until roughly chopped. Slowly add the olive oil until the mixture turns into a creamy spread. 

Feta Peas

Just felt like jazzing up a side dish of peas for dinner.

Ingredients
2 cups of Frozen Peas
1/4 cup crumbled Feta Cheese
1 tablespoon chopped fresh Basil
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Directions
1) Cook peas as directed
2) Stir in all other ingredients over low heat until combined.

Tomato Pie

Brian made this recipe and it was good, but not so healthy. I'd like to change a few ingredients and see if the taste can stay the same without the fat. If it works, I'll adapt the recipe. 

Servings: 4  |  Prep Time: 20 Minutes  |  Cook Time: 30 Minutes

Ingredients:

1 refrigerated pie crust
3 small tomatoes (about 4 oz. each), peeled and sliced
1 c. loosely packed fresh basil leaves, coarsely chopped
4 green onions, chopped (1/2 c.)
1 c. Hellmann's® Light Mayonnaise
1 c. Schnucks shredded mozzarella cheese (about 4 oz.)
1 c. white cheddar cheese (about 4 oz.), shredded

Directions:

1. Prebake pie crust as label directs. After prebaking crust, set oven temperature to 350°F.

2. Arrange sliced tomatoes, basil and green onions in bottom of prebaked crust. In medium bowl, combine mayonnaise and cheeses; spread cheese mixture over green onions. Bake 30 min. or until top is lightly browned. For easier slicing, cool pie on wire rack 10 min.; serve warm.

Quick, Creamy Chicken Lasagna (Adapted from Runner's World Magazine)

Creamy, Chicken Lasagna adapted from Runner's World Magazine

My brother and sister-in-law made this lasagna for us a couple weeks ago and we really enjoyed it. I had all the ingredients on hand so I decided to give it a try and added a few things of my own. 

Ingredients:

• 15 Oven-ready, lasagna noodles (Soaked in piping hot water for 10 minutes)
• 4 C. shredded cooked Chicken (I used Kirkland canned chicken)
• 1 1/2 tsp. dried basil
• Dried rosemary (Added for taste. I didn't measure)
• Red pepper flakes (Added for taste. I didn't measure)
• 12 Oz. Cream Cheese, softened (I used a 1/3 lower fat Nuefchatel cheese)
• 1/2 chicken or vegetable broth (Low-Sodium is fine)
• 3 C. marinara sauce (no sugar added or low-sugar)
• 2 C. shredded Mozzarella cheese (I used Kraft 2%)
• 3/4 C. Grated Parmesan cheese

Directions: Heat oven to 400˚F. Combine chicken, basil, 8 ounces of cream cheese, and 1/4 cup of broth. Mix remaining cream cheese and broth in a separate bowl. Spread 1/3 cup marinara on the bottom of a 13" x 9" baking dish. Assemble 4 layers as follows: 3 noodles, 2/3 cup sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 tablespoons Parmesan. Top with last noodles, remaining broth mixture and remaining cheeses. Cover with foil and bake for 45 minutes. After 45 minutes, remove foil and broil for 5 minutes. Remove from oven and let sit for 10 minutes. 

Nutrition: One serving has 443 Calories, 27g Carbs, Fiber 2g, Protein 33g, Fat 23g based on the original recipe. I used half the recommended shredded cheese (4 cups), 1/3 less fat Nuefchatel Cheese (instead of cream cheese), whole wheat noodles, and Italian Sausage Prego marinara sauce.