Black Bean and Guac Burrito

Not your “burritos as big as your head” type burrito but a veggie burrito that had rice, black beans, lettuce, tomato, cheese, and guacamole all stuffed inside a flour tortilla. Ingredients Guacamole 2 Avocados 1 clove garlic, minced ½ red onion, minced 1 Serrano chile(seeds removed and minced) 1 lime ¼ teaspoon Salt ½ cup Cilantro, minced 1 small Tomato, diced Burrito 2 large flour tortillas ½ cup brown rice,...

Pasta with Eggplant, Portobella and Tomatoes

  Ingredients 1 medium eggplant (about 1/2 pound) cut into 1/2-inch cubes 1 pound short pasta such as rotini or gemelli Kosher salt 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 3/4 pound portabella mushroom caps, cleaned and cut into 1/4-inch slices. 3 medium cloves garlic, grated on a microplane (about 3 teaspoons) 2 teaspoons chopped fresh thyme leaves 1 tablespoon lemon juice from 1...

Pistachio-Parsley Pesto and Grilled Taleggio Cheese Sandwich

This sandwich was inspired by a pizza that I ate from a wonderful local pizza place in Galesburg, Illinois. I lovev the idea of a pistachios, parsley, and red onions together. So, this grilled cheese was born with some perfectly melty cheese (I’m leaning towards saying that taleggio cheese may be the perfect one for any grilled cheese). Ingredients Pesto: 2 tablespoons shelled, roasted pistachios 1...

Turkey Stuffed Peppers

These stuffed peppers are loaded with flavor and make a great dinner with a salad on the side. Not all stuffed peppers are cooked in tomato sauce. I used ground lean turkey and rice for a healthy, low point meal. Also great with brown rice. Make extra so you can have leftovers for lunch. Ingredients 1 lb lean chopped turkey meat 1 garlic, minced 1/4 onion, minced 1 tbsp chopped fresh cilantro or...

Lighter Chicken Enchiladas

The classic Mexican chicken enchilada recipe gets a healthy reboot while keeping its cheesy goodness. Cook chicken before rolling it up into an enchilada complete with spices and jalapenos. You'll want to permanently switch to the healthy chicken enchilada recipe -- and your family will never know the difference! Ingredients Coarse salt and ground pepper 3 boneless, skinless chicken breast halves (6...

Pressed Picnic Sandwiches

I don’t think that there is anything more welcoming than a big platter of beautiful, little tea sandwiches. You can make these to enjoy indoors or out, and they travel so well that you will probably be taking them along with you at every opportunity. Ingredients 1 large loaf of ciabatta bread, sliced lengthwise 3-4 tablespoons fresh pesto ¼ lb. sliced sweet sopressata 3-4 slices good prosciutto 3-4...

Mediterranean Flatbread

This flatbread is the perfect dinner, accompanied with a salad. If I don’t feel like making the dough ahead of time, I’ll pick up the pre-made whole-wheat dough at Whole Foods or Trader Joe’s (perfect for those "I didn’t have time to make dough but I still want homemade flatbread")! Ingredients ⅓ cup grape tomatoes, halved ¼ cup kalamata olives, halved ¼ cup marinated artichokes hearts, chopped ¼ cup...

Quinoa Corn Chowder

A rich, creamy, comforting chowder that's packed full of protein and fiber from quinoa and beans! Ingredients 1 cup quinoa ¼ cup butter 1 medium onion, diced ¼ cup flour 1 red pepper, diced 1 tsp minced garlic 3 cups chicken broth 3 cups milk 4 cups frozen corn (or fresh) 1 can white kidney beans, drained and rinsed 1 tsp dried parsley ½ tsp dried thyme 1½ tsp salt Optional: shredded cheese to garnish Directions In...

Kale, Barley and Feta Salad with a Honey-Lemon Vinaigrette

This kale salad has it all: nutty barley, crunchy sunflower seeds, creamy avocado, salty feta cheese, chickpeas and red onions, and tossed in a tangy honey and lemon vinaigrette.  Perfect for a week-day lunch! Ingredients ½ cup uncooked pearl barley {just over 1 cup cooked} 4 cups loosely packed kale; washed, stems removed, and cut into small ribbons ⅓ cup crumbled feta 1 cup chickpeas 1 avocado, cubed...

Smokey Black Bean and Sweet Potato Soup

Sweet potatoes, black beans, and avocados are some of my favorite flavors so I figured they would taste great all blended together in a hearty soup.  And, trust me, they really do!  But the real secret ingredient in here is the smoked paprika.  It is one of my favorite ingredients and adds a delicious smokey flavor to this soup that goes so well with the Mexican theme going on here.  Now, it’s not...