Savory Stuffed Chicken Breasts With Artichoke and Herb Salad

Ingredients:14 ounces jar artichoke hearts, drained and chopped2 tablespoons grated Parmesan2 tablespoons fresh thyme leaves6 ounces boneless, skinless chicken breasts2 teaspoons tablespoons plus 1 extra-virgin olive oilkosher salt and pepper2 shallots, thinly sliced1 tablespoon red wine vinegar1 cup vegetable broth1/2 cup white wine of choice1 small clove garlic minced4 cups bagged herb salad mix2 tablespoons…

Crab Alfredo

“Simply put, delicious! A little on the decadent side, but it can be made with fat-free half-and-half and a heart-healthy spread instead of butter. Serve with garlic bread sticks, a nice salad, and a glass of Chardonnay.”Ingredients:8 ounces dried fettucine3 tablespoons butter2 cloves garlic, minced3 tablespoons all-purpose floursalt and black pepper to taste1/2 teaspoon cayenne…

Guacamole Turkey Burger

“Lean ground turkey and heart-healthy avocado come together to make eating right delicious. This recipe brings a little Southwestern flavor to the mix, with salsa in the guacamole and a seasoned burger mixture. If you’d like to add cheese, a cheddar-jack or pepper-jack would be perfect. Black bean-corn salad is a great side dish.”Ingredients:8 Ball…

Homemade Herbed Goat Cheese

Ingredients:1 quart pasteurized goat’s milk (avoid ‘ultra’-pasteurized)1/4 cup freshly squeezed lemon juice1/2 clove freshly grated garlica few pinches herbs de provencefreshly chopped parsleycoarse salt, to tasteInstructions:In a medium saucepan, slowly heat milk until it reaches 180 degrees on a candy thermometer. Remove from heat and stir in lemon juice. Let stand until milk starts to…

Crunchy Wild Alaskan Salmon Salad

Ingredients:4 ounces salmon filets2 tablespoons sweet onion, finely chopped2 tablespoons sweet pickle relish2 tablespoons celery, finely chopped1 tablespoon low fat mayonnaise1 cup arugula4 pieces whole wheat breadInstructions:Season salmon filet with salt and pepper and bake in 350 degree oven for 20 minutes until salmon just flakes. Remove from oven and cool in the refrigerator.Flake cooled…

Quinoa Chicken Salad With Feta, Roasted Peppers & Artichoke Hearts

Ingredients:1 cup quinoa3 roasted red peppers, chopped1 inch can artichoke hearts, cut pieces1/2 red onion, diced3 tablespoons extra virgin olive oil2 cloves garlic, sliced2 chicken breasts, cooked, diced2 ounces feta, crumbleda handful of parsley1 can sliced black olives (small can)1 tablespoon of lemon juicekosher salt and black pepperInstructions:Put the quinoa and 2 cups of water…

Deconstructed Caesar Salad (adapted from Roland’s recipe)

Ingredients:2 cloves garlic, minced (or to taste)1/4 c reduced-sodium soy-sauce or use 1 tbsp anchovy paste (or to taste)1/4 c freshly squeezed lemon juice1/4 c fat free mayo (instead of egg)4 grilled croustini4 medium thick slices of peameal bacon.4 tbsp EVOO, the darker the better2 cloves garlic, minced finely2 medium sized romaine hearts12 cherry tomatoes,…

White Bean and Tuna Salad

Ingredients:1 can (15 oz) cannellini beans1 jar (or can) olive oil packed tuna (drained)1/2 can (15 oz) artichoke hearts2 roma tomatoes2 cloves garlic2 ounces parmesan cheese1/3 cup red onion1/4 cups scallions1 tablespoons lemon juice1 tablespoons red wine or balsamic vinegar1 small can black olives3 tablespoons fresh parsley1 dash salt and pepper

Spicy Tofu Salad Bowl

“When it’s too hot or when I don’t feel like cooking, I’ll make this quick healthy bowl. Sometimes I just eat it as a salad without rice and sometimes I mix a spoonful of the spicy paste with the steam rice and eat it.”Ingredients:3 green onions, chopped2 tablespoons soy sauce2 tablespoons toasted sesame seeds1 1/2…