Skinny Baked Jalapeno Poppers

Poppin'.
Cook time: 25 minutes             |            Total time: 35 minutes           |             Yield: 24

Ingredients
. 12 jalapeño peppers, 
sliced in half
. 4.5 oz light cream cheese
. 1/4 red onion
. 2 oz shredded low fat cheddar
. 1/2 cup egg whites
. 1/2 cup panko crumbs
. 1/8 tsp paprika
. 1/8 tsp garlic powder
. 1/8 tsp chili powder
. 1 lime
. salt and fresh pepper
. spray oil

Directions
1. Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
2. Combine cream cheese, cheddar and scallions in a medium bowl.
3. Fill peppers with cheese filling with a small spoon or spatula.
4. Dip peppers in egg beaters.
5. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
6. Spray a baking pan with oil spray. 

7. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

8. Squeeze lime juice and enjoy!

Adapted from Skinnytaste.com

Chicken Enchiladas

Spice up your life!
Cook time: 20 minutes         |          Total time: 30 minutes           |          Yield: 4 servings

Ingredients
. 4 cups chicken stock
. 4 boneless, skinless chicken breasts
. 1 1/2 jalapeño peppers

. 1/2 white onion
. 1 clove garlic
. 1 jar (12 oz) salsa
. 1 cup shredded lowfat cheddar
. 1/2 cup shredded lowfat Monterey Jack
. 1/2 cup chopped fresh cilantro
. 1 can (2.25 oz) sliced black olives, drained
. 1 can (16 oz) traditional enchilada sauce
. 1 can (16 oz) green chile enchilada sauce
. Mexican hot sauce
. Cayenne pepper
. Vegetable-oil cooking spray
. 8 corn tortillas (6 inches across)

. 1 avocado, sliced

. Cilantro

. Sour cream (or Greek yogurt for a healthier option)

Directions
1. Heat oven to 425°. 

2. In a medium pot, boil stock, chicken, jalapeño and garlic for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa, 1/2 jalapeno (seeded), 1/2 onion, and set aside. 

3. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. 

4. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. 

5. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. 

6. Bake 20 minutes. Serve with remaining sauce on the side.

7. Top with avocado, cilantro, and sour cream.

Source: Adapted from Jessica Alba's enchiladas.

Arugula, Peach, & Gorgonzola Salad

Savor the summer salad.
Cook time: 5 minutes            |          Total time: 15 minutes          |           Yield: 6 servings

Ingredients
. 4 cups baby arugula

. 3 ripe peaches, cut into wedges
. 3 ounces gorgonzola, crumbled

. 1/4 red onion, diced

. 1 tablespoon lemon juice
. 1/4 teaspoon salt
. 3 tablespoons extra-virgin olive oil, divided

. 1 tablespoon balsamic vinegar 
. Ground black pepper to taste

. Candied walnuts or pecans to taste

Directions

1. Sautee onions until translucent.
1. Mix together lemon juice, salt, olive oil, and balsamic vinegar. Set aside.
2. Divide arugula and  peaches among salad plates. 
3. Top with dressing and sprinkle with blue cheese, candied nuts, and ground pepper. 

Source: Chef Hannan.

Bruschetta Three Ways

The triple threat.
Cook time: 8 minutes            |          Total time: 30 minutes          |           Yield: 2 servings

Ingredients
. Baguette, sliced

. Olive oil

Tomato bruschetta:
. 2 fresh roma tomatoes, diced
. 1-2 cloves minced garlic
. Olive oil to taste
. Salt to taste
. Ground black pepper to taste
. Fresh basil leaves to taste

Strawberry & goat cheese bruschetta
. 1-2 ounces goat cheese
. 1/4 cup diced strawberries

. 1 teaspoon balsamic vinegar

. Ground black pepper to taste
. Fresh basil leaves

Salami & goat cheese pesto bruschetta:

. 1-2 ounces goat cheese mixed with pesto

. 4 slices of salami

Directions
1. Set the oven to broil at 425 degrees F.

2. Dip each slice of bread into olive oil, turning to coat each side.
3. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
4. Add desired amount of ingredients to the toasted bread.

Source: Chef Hannan.

Greek Salad

Big fat Greek salad!
Cook time: 20 minutes         |          Total time: 20 minutes           |           Yield: 6 servings

Ingredients
Salad:
. 2 cucumbers, diced

. 2 bell peppers, diced

. 3 tomatoes, diced
. 1/4 cup pitted kalamata olives, halved. 1/2 red onion, diced
. 1/2 cup of feta

. 3 grilled chicken breasts, cubed

Tazatziki Dressing:

. 1 cup nonfat Greek yogurt
. 3 cloves garlic
. 3 tbsp extra virgin olive oil
. Lemon juice from 1 lemon

. Salt and pepper to taste

Directions

1. Dice cucumbers, bell peppers, and onion and mix in a large bowl. Add feta and grilled chicken.

2. Cut olives in half and add them to the bowl.

3. Combine dressing ingredients. Serve dressing on the side or mix in with salad. Enjoy!

Source: Chef Jordan, Kirk, & Hannan. 

Oatmeal Banana Smoothie

Knock your oats off.
Cook time: 5 minutes            |           Total time: 5 minutes         |             Yield: 2 servings

Ingredients:
. 2 ripe bananas 
. 2 cups Ice
. 1/3 cup greek yogurt

. 1/2 cup Cooked oatmeal

. 1/3 cup Almonds 

.  A drop of honey

Directions:

1. Cook oatmeal.

2. Blend ingredients together and enjoy!

Source: Chiquita Banana.

Prosciutto Arugula Pizza

Arugamazing!
Cook time: 20 minutes              |           Total time: 1 hour            |            Yield: 1 pizza

Ingredients 

Pizza Dough:
. 2 1/4 teaspoon (1 package) instant dry active yeast
. 1 cup warm water (not hot!)
. 1/2 tablespoon sugar
. 3 cups bread flour, or as needed
. 2 tablespoon olive oil
. 1 1/2 teaspoon salt

Toppings:
. Extra-virgin olive oil
. 2 garlic cloves minced
. 8 ounces fresh mozzarella, shredded
. 8 slices (3 ounces) prosciutto
. 4 cups fresh arugula
. 1/2 cup grated Parmigiano cheese

DirectionsPizza Dough:
1. In a small bowl, dissolve yeast in warm water. 

Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread  flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. 

Beat well until a stiff dough has formed.

 Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. 

Toppings:

4. Brush pizza with olive oil and sprinkle minced garlic on top.

5. Add shredded mozzarella and parmigiano cheese.

6. Top with strips of prosciutto.

7. Bake in oven until golden brown, about 20 minutes.

8. Add arugula on top and enjoy!

Source: Pizza dough: All Recipes

Goat Cheese, Brussel Sprout, and Lemon Spaghetti

The perfect summer pasta.
Cook time: 25 minutes          |           Total time: 30 minutes          |          Yield: 5 servings

Ingredients

.  1 pound spaghetti
.  15 brussel sprouts, cut in half
.  1/4 cup olive oil

.  3 cloves of garlic, minced
.  1 tablespoon finely grated lemon peel
.  2 teaspoons chopped fresh tarragon
.  3-4 ounce log soft fresh goat cheese
.  Fresh lemon juice to taste

.  Pepper and salt to taste

Directions
1. Saute brussel sprouts with a few tablespoons of olive oil and 3 cloves of garlic. Add pepper and salt to taste.
2. Cook spaghetti in a large pot of water until it is almost tender.  Drain pasta, reserving 1/4 cup of pasta water.
3. Meanwhile, combine remaining olive oil, lemon peel, tarragon, and cheese in a large bowl, breaking up the goat cheese as you put it in. 
4. Add hot pasta, brussel sprouts, and garlic to bowl, along with a couple slashes of the pasta water. 
5. Toss until smoothly combined, adding more pasta water if needed. 
6. Season with salt, pepper, and lemon juice. 

Source: Chef Hannan

Mini Lamb Gyros

Opa!

Cook time: 12 minutes         |         Total time: 30 minutes          |            Yield: 12 cups

Ingredients

. 1/2 lb of marinated grilled lamb

 (suggested: Trader Joe's burgundy marinated lamb tips)
· 1/8 of white onion
· 1 small tomato
· 12 small square wonton wrappers 

(near the tofu in the refrigerated section of the produce dept)
· feta cheese for topping

Tzatziki Sauce:
· 8 ounces plain yogurt
· 1 medium cucumber, peeled, seeded, and finely chopped
· 4 cloves garlic, finely minced
· 1 tablespoon olive oil
· Pinch kosher salt

Directions
1. Preheat oven to 375ºF.
2. To make tzatziki sauce, combine the yogurt, cucumber, salt, garlic, and olive oil in a medium mixing bowl.
3. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
4. Layer lamb, onion, tomato, and tzatziki sauce. Repeat.
5. Bake for 12 minutes.
6. Top with feta cheese.
7. Let the cups cool, remove them from the pan, and enjoy!

Source: Chef Hannan.

Vanilla Bean Panna Cotta with Strawberry and Rhubarb Compote

Indulge in spring awakening. 
Cook time: 20 minutes              |            Total time: 4 hours              |               Yield: 3-4

Ingredients
Vanilla Bean Panna Cotta:
· 2 tablespoons water
· 1 1/4 teaspoon unflavored gelatin
· 1 3/4 cups cream
· 1/3 cup sugar
· 1 cup half and half
· Pinch salt
· 1 - 2 drops fresh lemon juice

· 1 drop of vanilla extract
· 1 vanilla bean, seeds only

Strawberry Rhubarb Compote:
· 2 cups 1/2-inch pieces fresh rhubarb
· 2 cups strawberries, hulled and chopped
· 1 1/2 cups sugar
· 3 tablespoons fresh lemon juice
· 2 teaspoons cornstarch, if desired (to thicken)

Directions

Vanilla Bean Panna Cotta:
1. Sprinkle the gelatin over the of water in a small
 bowl. Let sit to soften.
2. Put the half and half in a small saucepan 
with the sugar over medium heat and heat 
until bubbles form around the edges. Whisk
 until all the sugar is dissolved. 

3. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.
4. Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote.

Strawberry Rhubarb Compote:

1. Combine rhubarb, sugar, and 2 tablespoons lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. 

2. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture. 
3. Add strawberries, and simmer for 2-3 minutes, uncovered.
4. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. 

Source: Adapted from Good Life Eats