Grilled Caprese Sandwich

recipe courtesy Sunset Magazine

Grilled Caprese Sandwich

8 slices (about 11 oz.) rustic sourdough or Italian country bread

2 large garlic cloves, halved

1 tablespoon olive oil 

8 slices (6 oz.) mozzarella cheese 

2 ripe heirloom tomatoes, thinly sliced 

1/2 cup thinly sliced roasted red peppers

16 large basil leaves 

About 1/2 tsp. kosher salt

About 1/2 tsp. pepper

Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.

Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.

Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper. Serves 4.

Turkey, Apple and Swiss Melt

recipe courtesy Cooking Light

Turkey, Apple and Swiss Melt

1 tablespoon Dijon mustard

1 tablespoon honey

8 (1-ounce) slices whole-wheat bread 

4 (1-ounce) slices Swiss cheese 

5 ounces thinly sliced Granny Smith apple (about 1 small)

8 ounces thinly sliced lower-sodium deli turkey breast

Cooking spray 

Combine mustard and honey in a small bowl. Spread one side of each of 4 bread slices with 1 1/2 teaspoons mustard mixture. Place one cheese slice on dressed side of bread slices; top each with 5 apple slices and 2 ounces turkey. Top sandwiches with remaining 4 bread slices. Coat both sides of sandwiches with cooking spray. Heat a large nonstick skillet over medium-high heat. Add sandwiches to pan. Cook 2 minutes on each side or until bread is browned and cheese melts. Serves 4.

Seashells with Basil, Tomatoes and Garlic

recipe courtesy Sunset Magazine

Seashells with Basil, Tomatoes and Garlic

1/3 cup extra-virgin olive oil

2 large garlic cloves, finely chopped

About 3/4 tsp. kosher salt

1 1/4 pounds (1 qt.) small cherry and teardrop tomatoes

3/4 pound medium seashell pasta

1/2 cup shaved parmesan cheese

1/2 cup thinly sliced fresh basil leaves

Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.

Meanwhile, cook pasta as package directs in a large pot of salted boiling water.

Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt. Serves 6.

Stone Fruit Chicken-Rice Salad

recipe courtesy Cooking Light

serve on a bed of spinach and arugula for added flavor and texture

Stone Fruit Chicken-Rice Salad

3 (6-ounce) skinless, boneless chicken breast halves, trimmed 

1 teaspoon salt, divided

1/2 teaspoon black pepper, divided

Cooking spray

2 tablespoons olive oil 

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 1/2 cups pitted, coarsely chopped nectarines

1 cup cooked brown rice, cooled

1 cup coarsely chopped pitted cherries*

1/2 cup sliced green onions 

1/4 cup dry-roasted almonds, chopped 

3 tablespoons torn mint

fresh spinach and arugula (optional)

Preheat grill to medium-high heat.

Sprinkle both sides of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Let stand 5 minutes. Chop chicken.

Combine oil, rind, juice, and mustard in a large bowl, stirring well with a whisk. Add chopped, cooked chicken, nectarines, and remaining ingredients; toss well.  Serves 4.

* Note:  I originally misread the recipe and bought dried cherries instead of fresh cherries.  However, it was still a delicious substitution and the sweet cherries paired well with the salty almonds.

Cranberry Bog Turkey Burger with Corn on the Cob with Chive Butter

cranberry sauce

recipe courtesy Rachael Ray

Cranberry Bog Turkey Burger with Corn on the Cob with Chive Butter

Bog Burgers:

1 1/3 pounds (the average weight of one package from meat case) ground turkey breast

1 small McIntosh apple, finely chopped

1 small white onion, chopped

1 rib celery from heart of the stalk, finely chopped

1 rounded teaspoon poultry seasoning

Salt and pepper

Vegetable oil, for drizzling

4 sandwich size sourdough English muffins

1 cup prepared whole berry cranberry sauce

1/2 cup mayonnaise or reduced fat mayonnaise

8 leaves Bibb lettuce, cleaned

Corn:

4 ears corn, shucked

4 tablespoons butter

20 blades fresh chives, finely chopped

Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side.

Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob.

Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.  Serves 4.

Strawberry Salsa

recipe courtesy Family Circle

Strawberry Salsa

1 pound strawberries, hulled and diced

1/4 cup thinly sliced scallions

1 jalapeno, seeded and diced

1/4 cup cilantro, chopped

2 tablespoons fresh lime juice

1 tablespoon agave syrup or honey

1/8 teaspoon salt

tortilla chips (optional)

Gently mix ingredients together in a bowl. Serve with tortilla chips or over fish or chicken.  Serves 6.

Chicken Tostadas and Avocado Salsa

recipe courtesy Cooking Light

Chicken Tostadas and Avocado Salsa

3 tablespoons fresh lime juice

1 1/2 tablespoons extra-virgin olive oil 

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1 cup prechopped tomato 

1/2 cup prechopped white onion 

1 tablespoon chopped fresh cilantro

1 avocado, peeled and diced 

1 tablespoon extra-virgin olive oil, divided 

4 (6-inch) flour tortillas 

2 cups shredded green leaf lettuce 

1 (15-ounce) can no-salt-added black beans, rinsed and drained

2 cups shredded boneless rotisserie chicken breast 

1/4 cup crumbled queso fresco 

Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.

Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.

Place 1 tortilla on each of 4 plates. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.  Serves 4.

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

recipe courtesy Cooking Light

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

2 teaspoons canola oil

6 (6-inch) whole-wheat flour tortillas

2 teaspoons sugar 

1/2 teaspoon ground cinnamon

1 1/2 cups finely chopped peeled ripe avocado (about 2) 

1 cup finely chopped strawberries 

2 tablespoons minced fresh cilantro

1 teaspoon minced seeded jalapeño pepper

2 teaspoons fresh lime juice

3/8 teaspoon salt

Preheat oven to 350°.

To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp. 

Combine avocado and remaining ingredients; stir gently to combine. Serve with chips. Serves 12 (6 chips and 3 tbsp salsa each).

Cheesy Chicken Pizza Bagels

recipe courtesy Cooking Light

Cheesy Chicken Pizza Bagels

2 (4 1/2-inch, 2 1/4-ounce) plain bagels, sliced in half 

1/2 cup lower-sodium marinara sauce

1 cup shredded rotisserie chicken breast

1 cup pre-shredded part-skim mozzarella cheese

Preheat broiler.

Place bagel halves, cut sides up, on a baking sheet. Broil 2 minutes or until lightly toasted.

Spread 2 tablespoons marinara on cut side of each bagel half. Top each half with 1/4 cup chicken, and sprinkle with 1/4 cup cheese. Broil bagel halves an additional 2 minutes or until cheese melts.  Serves 4.

Baked Egg in a Hole

recipe courtesy Cooking Light

Baked Egg in a Hole

1 slice bacon 

4 (1-ounce) slices multigrain bread, lightly toasted 

4 large eggs 

4 teaspoons grated fresh pecorino Romano cheese (about 1/4 ounce)

1 teaspoon chopped fresh sage

1/4 teaspoon freshly ground black pepper

Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400°.

Place bacon on heated pan, and cook until crisp (about 4 minutes); crumble. Cut a hole into the center of each toast using a 3-inch biscuit cutter or round cookie cutter. Reserve cutouts.

Arrange bread slices on hot pan; crack one egg into each hole. Sprinkle eggs evenly with crumbled bacon, cheese, and sage. Bake at 400° for 5 minutes or until egg whites are set. Sprinkle with pepper, and serve with toast cutout. Serves 4.

Black Bean, Mango and Tomato Salad

This is a nice, refreshing summer salad.  Makes a great accompaniment to grilled chicken or pork.

recipe courtesy Weight Watchers

Black Bean, Mango and Tomato Salad

1 large mango, diced, divided* (about 1 3/4 cups)   

3 Tbsp fresh lime juice   

3 Tbsp water   

2 Tbsp olive oil   

1/2 tsp ground cumin   

1/2 tsp table salt   

  15 oz canned black beans, drained and rinsed   

  1 cup fresh tomato, diced   

  1/2 cup uncooked onion, sweet, diced   

1/4 cup mint leaves, or cilantro, fresh, cut into thin slivers   

  1 Tbsp fresh jalapeno, minced    

In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.

Add remaining diced mango, beans, tomato, onion, mint and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Serves 8  (about 1/2 cup per serving.)  Points Plus Value = 3 points per serving.

Pasta with Roasted Tomatoes and Garlic

This was delicious!  My girls slurped it up and licked their fingers afterwards!  I used whole wheat spaghetti noodles to make it an even healthier meal.  Yum!

recipe courtesy Cooking Light Magazine

Pasta with Roasted Tomatoes and Garlic

1 tablespoon kosher salt

8 ounces uncooked spaghetti 

1/4 cup extra-virgin olive oil, divided 

2 pints multicolored cherry tomatoes

4 garlic cloves, thinly sliced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 ounces Parmigiano-Reggiano cheese, shaved

1/4 cup small basil leaves 

Preheat oven to 450°.

Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.  Serves 4.

Lemony Kale Salad

recipe courtesy Cooking Light Magazine

Lemony Kale Salad

1 tablespoon fresh lemon juice

1 tablespoon olive oil 

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

4 cups torn kale leaves

2 cups torn Swiss chard leaves

4 teaspoons unsalted pumpkin seed kernels

1/4 cup sliced green onions (about 2) 

1 ounce shaved pecorino Romano

Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.

Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.  Serves 6.

Herbed Shrimp and White Bean Salad

recipe courtesy Cooking Light

Herbed Shrimp and White Bean Salad

4 teaspoons sherry vinegar

4 teaspoons extra-virgin olive oil 

1 tablespoon chopped fresh thyme

2 teaspoons minced fresh garlic

1 teaspoon chopped fresh rosemary

1/2 teaspoon black pepper

2 cups loosely packed arugula

1 cup trimmed watercress

1 cup grape tomatoes, halved 

1/4 cup chopped fresh flat-leaf parsley

1 (15.5-ounce) can Great Northern beans, rinsed and drained

1 tablespoon honey

1 teaspoon water

24 peeled and deveined medium shrimp (about 1 pound) 

Cooking spray 

1/4 teaspoon salt

Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.

Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.  Makes 4 servings.

Greek-Style Kale Salad

 Here is yet another kale recipe.  Eat it as a side dish or as a main dish.  Mmmm!

recipe courtesy Cooking Light 

Greek-Style Kale Salad

1 tablespoon fresh lemon juice 

1 tablespoon olive oil

1/2 teaspoon sugar 

1/2 teaspoon freshly ground black pepper

4 cups torn kale leaves

2 cups torn Swiss chard leaves

1 cup chopped English cucumber

1 ounce crumbled feta cheese

1/4 cup sliced green onions (about 2) 

10 kalamata olives, pitted and quartered

Combine lemon juice, olive oil, sugar, and pepper in a bowl, stirring until sugar dissolves. Add kale and Swiss chard; toss. Let stand 10 minutes. Add English cucumber, feta cheese, green onions, and kalamata olives. Toss.  Serves 6.

Bourbon Candied Cherries

Use these in a Maker's Mark Manhattan??  Mmmm

recipe courtesy Cooking Light Magazine

Bourbon Candied Cherries

1 1/2 pounds fresh Bing cherries with stems

1 cup sugar

1/3 cup fresh lime juice 

1/4 cup water

1 cup bourbon or rye whiskey

Place the cherries in a medium glass bowl or large jar. Combine sugar, juice, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; cook for 5 minutes, stirring to dissolve sugar. Add 1 cup bourbon; bring just to a boil. Pour the hot bourbon mixture over cherries. Cool completely. Cover and refrigerate at least 3 days before serving.  Serves 12 (about 5 cherries and 2 tbsp liquid each).

*Note:  Serve the cherries as a fun party nibble, or use in cocktails. Don't toss the soaking liquid--stir it into cocktails, or drizzle over ice cream or pound cake. The cherries taste best after soaking at least three days and they will keep in the refrigerator for up to two weeks.

Apple-Walnut Kale Salad

recipe courtesy Cooking Light Magazine

Apple-Walnut Kale Salad

1 tablespoon cider vinegar

1 tablespoon walnut oil

1/2 teaspoon kosher salt

1/2 teaspoon brown sugar

1/2 teaspoon freshly ground black pepper

4 cups torn kale leaves

2 cups torn Swiss chard leaves

1 cup sliced Granny Smith apple

1/2 cup sliced celery 

1/4 cup sliced red onion

1 ounce crumbled blue cheese

2 tablespoons toasted walnuts 

Combine vinegar, walnut oil, kosher salt, brown sugar, and pepper. Add kale and Swiss chard; toss. Let stand 10 minutes. Add apple, celery, onion, blue cheese, and toasted walnuts; toss.  Serves 6.

Summer Corn Salad

recipe courtesy Taste of Home

Summer Corn Salad

5 teaspoons olive oil, divided

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

1-1/2 cups fresh or frozen corn, thawed

1-1/2 cups cherry tomatoes, halved

1/2 cup finely chopped cucumber

1/4 cup finely chopped red onion

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1/4 cup crumbled feta cheese

In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside.

In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.

Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. Makes 4 servings.

Meatballs with Cucumber Sauce on Flatbreads

recipe courtesy Better Homes and Gardens

Meatballs with Cucumber Sauce on Flatbreads

1 medium seedless cucumber

(1) 5 - 6 ounce carton plain Greek yogurt

2 tablespoons snipped fresh mint (optional)

(1) 16 ounce package frozen fully cooked meatballs, thawed

2 teaspoons Greek seasoning blend (see note below)

4 flatbreads or naan, garlic or plain

Thinly sliced red onion, snipped mint leaves, and/or orange or lemon wedges (optional)

Preheat broiler. For sauce, coarsely shred half the cucumber. Thinly slice remaining cucumber; set aside. In bowl, combine shredded cucumber, yogurt, and mint, if desired. Cover and refrigerate.

Thread meatballs on bamboo or metal skewers. Sprinkle Greek seasoning on meatballs. Broil on broiler pan 4 to 5 inches from heat for 8 to 10 minutes, turning occasionally to heat through. During last 2 minutes, warm flatbreads on pan.

Serve sauce, sliced cucumber, onion, mint, and meatball kabobs on warm flatbreads. Serve with citrus wedges, if desired.  Serves 4.

*Note: If you can't find Greek seasoning blend, substitute a blend of 1/2 teaspoon each sesame seeds, garlic powder, crushed red pepper and dried oregano.

Damien's Chicken Salad with Strawberries and Champagne Vinaigrette

Chicken Salad with Strawberries, Feta, Walnuts and Champagne Vinaigrette

1 head of romaine, chopped

2 boneless skinless chicken breasts

1 c. sliced strawberries

1/2 c. reduced-fat feta cheese

1/4 c. walnuts

1/2 c. whole grape tomatoes

Girards champagne vinaigrette, to taste

Season chicken breasts with salt and pepper.  Broil for 20 minutes or until cooked through. Cool slightly, then slice and set aside.

Divide chopped romaine, sliced strawberries, walnuts, tomatoes and chicken among 4 plates.  Top each plate with feta cheese and drizzle with champagne vinaigrette to taste.  Serves 4.