QUICK ALFREDO PASTA WITH ROASTED FENNEL

INGREDIENTS

2 shallots, sliced (or 1/cup yellow onion, sliced)
1-2 large fennel bulbs, thinly sliced
Salt and pepper to taste

Ingredients
8 oz. pasta such as Farfalle, fettuccine or linquine.
2 T. olive oil 
3⁄4 c. evaporated skim milk 
1⁄3 c. Parmesan cheese
1⁄4 c. sliced green onion 
1⁄2 t. dried basil 
1⁄4 t. garlic powder 
1⁄8 t. pepper

Toss sliced fennel and shallots in 1 T olive oil and season with pepper.  Place on pan and roast for approx 40 minutes, flipping halfway through.  Cook pasta according to package directions. Drain; immediately return to pan. Add olive oil; toss to coat. Add milk, cheese, onion, basil, garlic powder, and pepper. Cook over medium-high heat until bubbly, stirring constantly.  Sprinkle with fresh basil.  Serve immediately, with roasted fennel on the side.  Yield: 6 servings.

ROASTED PAPAYA WITH BROWN SUGAR

INGREDIENTS:

2 TBSP Light-Brown Sugar

1/4 tsp ground ginger

1 mexican papaya, quartered and seeded

1/4 tsp cayenne pepper

1 lime, cut into 4 wedges

1. Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish.  Sprinkle sugar mixture evenly over halves.
2. Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
3. Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.

Source:  marthastewart.com

QUINOA SALAD WITH PAPAYA AND FENNEL

• ¼ cup yellow onion, sauteed and cooled
• 2 cups cooked quinoa, cooled
• ½ papaya (or about 1 1/2 cups), peeled, seeded and diced
• 1 cup chopped fennel stalk
• 4 oz goat cheese, crumbled
• 1/4 cup sliced almonds
• 2 cups cooked quinoa
• 1 tbsp extra virgin olive oil
• 1/2 tsp nutmeg
• fresh ground black pepper, to taste

Combine ingredients in a large bowl. Serve or chill and serve within about 4 days.

ASPARAGUS EGGS BENEDICT

Ingredients

• 12 fresh asparagus spears, trimmed and cut in half

• 1 envelope hollandaise sauce mix

• 6 eggs

• 3 English muffins, split and toasted

• 1/2 cup shredded Swiss cheese

• Paprika

Place asparagus in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Set aside.

Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water.

Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water.

To assemble, place 4 pieces of asparagus on each muffin half; top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons hollandaise sauce; garnish with paprika. Serve immediately. Yield: 6 servings.

Recipe:  tasteofhome.com

RADISH & ASPARAGUS STIR-FRY

INGREDIENTS

1 bunch radishes, about 8 oz, thinly sliced

1/2 bunch thin asparagus, chopped

1 yellow onion, cut into small wedges

1 tbsp canola, almond, or sesame oil

2 tsp vinegar

2 tsp low-sodium soy sauce

1 tsp sugar

1/4 tsp salt

2 cloves garlic, crushed

1/2 tsp crushed ginger

Freshly ground pepper to taste

Mix vinegar, soy sauce, sugar, salt, garlic, ginger to create a sauce.  Heat oil in large skillet over medium high heat until hot but not smoking.  Add onion and stir fry until slightly browned but still crisp.  Add radishes and asparagus and stir fry until hot, about 1 minute. Add sauce mixture.  Stir fry for another 2 minutes, or until vegetables are tender.  Season with pepper.  Serve with cooked rice or quinoa.  Serves 4.

SIMPLY DELICIOUS CARROT SOUP

INGREDIENTS

1 teaspoon vegetable oil

1 1/2 cups carrots, sliced thinly

1 medium onion, diced

1/3 cup celery, diced

1 cup potato, diced

2 garlic cloves, minced

pinch of sugar

2 whole cloves (optional)

3-4 cups low sodium vegetable broth

In medium sauce pan, heat oil and add carrots, onions, celery, potato, garlic, and a pinch of sugar.  Cover and cook over low heat for 10 minutes, stirring occasionally.  Add cloves (if using), black pepper, and broth and bring to a boil.  Reduce heat and cook, partially covered, for about 20 minutes, or until vegetables are tender.  Remove cloves.  Allow soup to cool slightly and puree in batches in a blender or immersion blender, if desired.

Recipe from livewellutah.org

CUCUMBER, ASIAN PEAR, WATERMELON SALAD W/ FETA

INGREDIENTS

1 peeled seedless cucumber, cubed

2 cups cubed seedless watermelon

2 Asian pears, cubed

1/2 cup fat-free plain greek yogurt

1 tablespoon honey

1 1/2 teaspoons grated lime rind

2 tablespoons fresh lime juice

1/8 teaspoon ground red pepper

1/3 cup (3 ounces) crumbled feta (or ricotta salata, if you have it)

PREPARATION

Combine first 3 ingredients in a large bowl. Combine greek yogurt, honey, rind, juice, and pepper in a small bowl, stirring with a whisk.  Pour yogurt mixture over fruit mixture; toss well to coat.  Sprinkle with cheese.

Modified from a recipe by:

Jaime Harder, MS, RD

Cooking Light magazine

CITRUS BEAN (OR CHICKEN) SALAD

2 cans of garbanzo or black beans - rinsed (or 2 boneless skinless chicken breasts)

3 cups leaf lettuce, torn

1/2 cup green onion, sliced

1/2 green or red bell pepper, chopped

1 (10.5 oz) can mandarin oranges, drained (or equivalent of fresh oranges, sliced)

1/2 cup shelled sunflower seeds (or slivered almonds)

1/2 cup Swiss or mozzarella cheese, grated

1 tablespoon olive oil

3 tablespoons orange juice concentrate

1 tablespoon vinegar

Saute beans if desired; cool.  (if using chicken:  Saute until cooked through; cool.)  Combine chicken, lettuce, green onion, oranges, seeds or nuts, and cheese in a large bowl.  Mix oil, orange juice concentrate, and vinegar.  Let sit for 5 minutes.  Pour over salad; toss lightly.

Yield:  4-6 servings

5 MINUTE APPLE CRISP

INGREDIENTS

3 Apples of any kind cut into 1” bites

1 teaspoon Salted Butter

½ teaspoon Cinnamon

1 Tablespoon Brown Sugar

Granola

Light Whipped Cream

DIRECTIONS

In a skillet, sauté apple bites in butter. When they begin to change color and soften a bit, sprinkle with cinnamon. This will take about 2 minutes. After 2 more minutes add brown sugar. Cook 1 minute. Separate into 4 dishes, sprinkle with granola and gently top with light whipped cream. Serve warm.    

Recipe by Kristi Strongo

CURRY PINEAPPLE FRIED RICE

1 1⁄2 cups uncooked brown rice 3 1⁄3 cups water
1 tablespoon curry powder
2 tablespoons soy sauce

2 tablespoons vegetable oil
1 pound boneless chicken, cubed (optional) 1 small onion, diced
1 cup frozen peas *I like using chopped zucchini in place of peas
1 (20 oz.) can pineapple chunks, drained 

1. Bring the rice and water to a boil in a saucepan over high heat.  Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
   
2. Mix together curry powder, soy sauce and pineapple juice in a small bowl.
   
3. Heat oil in a large skillet or wok over medium-high heat.  If using chicken add it and onions to hot pan. Cook chicken until no longer pink and onions until they are translucent, about 5-7 minutes. Stir in peas, cooked rice, and pineapple chunks. Add curry mixture to rice mixture and cook until heated through, stirring occasionally to prevent rice from sticking to pan, 5-10 minutes.
   

Yield: 6 servings