Three-cheese Sweet Pepper Flatbread

Pin It Warm, gooey cheese and sweet peppers on a sandwich for comfort-food lovers.

For 2 sandwiches:

2 large sweet peppers (red, orange, yellow, purple or green)
1 hot pepper (optional)
2 oz. Monterey Jack or pepper jack cheese, sliced
2 tbsp parmesan cheese, shredded
2 tbsp mozzarella cheese, shredded
2 tsp sour cream, reduced fat or fat-free
2 large flatbreads
1/2 tsp garlic powder or 1 tsp Adobo seasoning
Oregano or basil, dried
salt
pepper

Pre-heat oven to 350 degrees. Dice peppers in a fine dice, including hot pepper, if using. In a small bowl, stir diced pepper, parmesan and mozzarella cheeses until blended. Add garlic powder, 2 pinches of oregano or basil, 1/8 tsp salt and 1/8 tsp pepper or, if using Adobo seasoning, 1 tsp Adobo and pinch of pepper; stir mixture. Place flatbreads on a baking sheet sprayed lightly with oil. Spread sour cream over entire surface of flatbeads. Add 1/2 of pepper-cheese mixture to one half of each flatbread. Place jack cheese slices on top of mixture and press lightly. Bake until cheeses are melted and gooey, 7-10 minutes. Enjoy!

 

 

Glazed Salmon with Citrus Cream

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Salmon glazed with the flavors of orange and soy and topped with a tangy, citrus-flavored cream

For 1 serving:

1 salmon filet, 5 oz.
Orange zest, 1/4 to 1/2 tsp
Juice of 1 orange (about 1/4 cup)
2 tbsp soy sauce, preferably low sodium
1 tsp olive or canola oil
1 garlic clove, minced
2 tbsp sour cream, reduced fat or fat free
salt
pepper

Pre-heat a small saute pan over medium heat.  Spray bottom of pan with spray oil.  Place salmon filet in pan, sprinkle lightly with salt and pepper and cook for 2 minutes.  While salmon is cooking, mix 2 tbsp of the orange juice with 2 tbsp of soy sauce and oil; add garlic and stir until blended.  Turn salmon in pan, sprinkle lightly with salt and pepper, and slowly pour orange juice and soy sauce mixture over filet.  Saute another 1-2 minutes until salmon is cooked through.  In a small bowl, stir sour cream with remaining 2 tbsp of orange juice and orange zest until blended.  Place salmon on a plate with sour cream mixture on the side or on top, as desired.

Edamame-Olive Toss

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A simple bean and vegetable toss with a lightened balsamic dressing.   Perfect for lunch or as a snack.
For 2 servings:

1 cup shelled edamame
1 cup chick peas
1 cup small black olives, pitted
1 cup small grape tomatos
1 tbsp olive oil
1 tbsp balsamic vinegar
3 small garlic cloves, minced
juice of 1 lemon
1/2 tsp salt
1/2 tsp pepper

Place first 4 ingredients in a small bowl and stir gently to mix.  For dressing, place remaining 6 ingredients in a small bowl and whisk or stir vigorously to blend.  Pour over edamame toss.  Serve immediately.

Additions/substitutions:  Use any combination of beans and fresh vegetables.  Use green, Kalamata or any type of  olive desired.

Fish Burritos

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Sauteed whitefish and toppings wrapped burrito-style--light and unbelievably refreshing on hot summer days, especially when using cream cheese and sour cream that are at a cool temp.
For 2 servings:

2 filets firm whitefish (Tilapia, Sole, Cod, Flounder, Haddock)
2 small (6-inch) flour tortillas, white or whole wheat
1/2 cup cream cheese, fat-free or reduced fat, softened
1/4 cup sour cream, fat-free or reduced fat
chives, small bunch, minced
1 tbsp parmesan or romano cheese, shredded
1/2 cup greens, shredded (spinach, romaine, even bok choy or swiss chard)
1 lemon
1 garlic clove, minced
salt
pepper

Pre-heat a small saute pan or skillet and spray with spray oil.  Add 2 fish filets to pan.  Sprinkle tops lightly with salt and pepper.  Cook 3-5 minutes, until underside of fish is white and opaque.  Turn fish with spatula and sprinkle lightly with salt and pepper.  Cut lemon in half and squeeze juice into small bowl; add minced garlic clove and stir.  Carefully add lemon juice mixture to saute pan.  Cook another 1-2 minutes until fish filets are white and opaque on top.  Remove pan from heat and let cool.  Mix cream cheese and sour cream in a small bowl.  Stir in chives and cheese.  Spread mixture on half of each tortilla.  Gently break fish filets into large chunks with a fork and place on top of cream cheese mixture.  Place shredded greens on top of fish.  Carefully wrap unfilled side of each tortilla around and under filled side, forming a burrito.  Top each burrito with a dollop of cream cheese mixture.

Addition, substitution ideas:  Use a fresh vegatable diced small instead of greens.  Use the juice of a lime or orange, or for more intense flavor, soy sauce or balsamic vinegar instead of lemon juice.

Spinach Salad with Strawberries, Goat Cheese and Walnuts

Pin It A light, sweet and tangy salad full of healthy ingredients that, in combination, have value-added benefits.

1 cup baby spinach leaves
5-6 large fresh strawberries
1/4 cup fresh goat cheese
1/8 cup whole walnuts
Juice of 1 lemon
1 tsp Dijon mustard
1 tsp olive oil
1 tsp sugar substitute (Splenda, Truvia or Stevia)
Salt
Pepper

Place spinach leaves in salad bowl.  Slice strawberries lengthwise and place on top of spinach.  Distribute small pieces of goat cheese over spinach leaves.  Break walnuts pieces into 2 or 3 pieces and place on top of other ingredients.  For dressing, squeeze lemon into small bowl.  Add mustard and olive oil and stir with a spoon until completely blended and emulsified.  Stir in sugar substitute.  Add a generous pinch of salt and pepper.  Pour over salad.

1 serving

Avocado Quesadillas with Basil

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A simple but satisfying quesadilla that’s baked, not fried, giving it a perfect, light crispness.

1 Avocado
2 Flour tortillas
Juice of ½ lemon
Spray oil
2 oz. Monterey Jack cheese
2 oz. Parmesan cheese
Fresh or dried basil leaves
Kosher salt
Black pepper

　
Preheat oven to 350 degrees. Cut avocado in half lengthwise and remove pit. Slice avocado lengthwise while in peel, then carefully remove peel.   Place slices on plate and squeeze lemon juice over slices; set aside. Place tortillas on a sheet pan lightly sprayed with oil. Place thin slices of Monterey Jack cheese on one-half of each tortilla. Place Parmesan cheese on other half of each. Bake 7-9 minutes, until cheeses are completely melted. Remove from over and immediately transfer each tortilla to a serving plate. Place 3 or 4 slices of avocado on Jack cheese side of each tortilla. Chop basil leaves, sprinkle lightly on Parmesan side of each tortilla. Sprinkle a few grains of Kosher salt and pepper over avocado slices. Carefully fold each tortilla in half by folding Parmesan side of each tortilla over with a spatula.

Makes 2 quesadillas

Layer of flavors to add: sliced chile peppers, green onion or shallot slices; any sliced vegetable (sweet pepper, zucchini, summer squash); add a dollop of sour cream or guacamole to top of quesadilla.