Garlic Bread Bruschetta

• bread of choice (whole wheat grain shown here)
• olive oil
• 1 clove garlic, minced
• 3 roma tomates, chopped
• 1 Tbsp basil, chopped
• 1 tsp balsamic vinegar 
• salt and pepper, to taste 

Preheat oven to 450. Slice break and brush olive oil on both sides and place on baking sheet. Cook for 6 minutes, depending on size of slice. In a small bowl, combine all remaining ingredients. Spoon onto bread to serve. 

Southwest Salad with Avocado Dressing

• 1 avocado
• 1 lime, juiced
• 1 clove garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil
• 1 Tbsp cilantro, 1/4 cup cilantro 
• 1 bag romaine lettuce
• 1 cup bell pepper, any color 
• 15 oz can black beans, drained and rinsed 
• 15 oz can corn, drained and rinsed 
• 1/2 cup red onion 
• 1/4 cup chopped scallions 
• 3/4 cup tomatoes, diced 

In food processor, add avocado, lime juice, garlic clove, salt, pepper, olive oil, and 1 Tbsp cilantro. Blend until smooth like salad dressing. In a large bowl, add lettuce, 1/4 cup cilantro, bell pepper, black beans, corn, onion, scallions, tomatoes. Top with dressing and toss. Makes 4 servings. 

Mediterranean Puff Crown

• 3 roma tomatoes, sliced
• 1 zucchini, sliced 
• 1 sheet puff pastry
• 1 jar pesto
• feta cheese
• mozzarella cheese balls
• oregano 
• egg wash

Preheat oven to 360. Lay out puff pastry circle. Place a bowl upside down in the center. In a circular pattern around the bowl, spread on pesto in a thin layer. Alternate the tomato and zucchini slice on top of the pesto. Then evenly distribute feta and mozzarella on top the veggies. Lift the bowl and slice the center of the pastry into 8 triangles. Fold back the triangles to meet with the outer edge and tuck in the outer edge. Spread on egg wash and sprinkle with oregano. Bake for 20 minutes; slice and serve. Makes for a great appetizer!

Black Bean - Jalapeno Rice

• 1/2 cup cooked instant rice
• 1/2 cup black beans (rinsed and drained from can)
• 1/2 jalapeno pepper, minced or sliced
• 1 Tbsp chopped cilantro 
• 1/8 tsp salt

Cook rice according to package directions. Combine all ingredients. Makes 2 servings. 

Pull Apart Garlic Bread

• 1 tube biscuits
• 3 Tbsp butter, melted
• 1/2 tsp garlic powder
• 2 Tbsp parsley, finely chopped
• 1 cup mozzarella

Preheat oven to 375. Cut uncooked biscuits into 4's. Place in bowl and add remaining ingredients. Toss around with your hands until evenly coated. Spray muffin tin and put 3 pieces of dough per muffin cup. Bake for 15 min. Makes 10. 

Orzo with Spinach

• 1/3 cup uncooked orzo
• 1/2 tsp olive oil
• 1 clove garlic, minced
• 2 cups baby spinach
• 2 Tbsp Parmesan cheese
• salt and pepper, to taste

Cook orzo according to package directions. Heat oil in non-stick skillet over medium heat. Add garlic; saute 1 minute. Add spinach, cook 2 minutes or until wilted. Stir in orzo, cheese, salt and pepper. Makes 2 servings. 

Spicy Sweet Potato Wedges

• 2 sweet potatoes
• 1.5 Tbsp olive oil
• 1/4 tsp salt; 1/4 tsp pepper
• 1/4 tsp crushed red pepper

Preheat oven to 400. Cut potatoes into 1/2 inch thick wedges. Toss with oil and spices. Place on rimmed baking sheet and bake for 30 minutes, turning once half way. 

Pesto Mozzarella Cheese Balls

• 1 tube biscuits
• 1 jar pesto 
• 1 small container mozzarella balls
• half a stick of butter, melted
• 2 cloves garlic, minced

Cut each slice of biscuit dough in half. Makes a bowl out of the dough in your palm. Spoon on a small amount of pesto and add a mozzarella ball. Close the dough and place in iron skillet. Repeat until all dough is used and skillet is full. Mix butter and garlic and spread on top. Bake at 400 for 20 minutes. 

Sweet Potato Salad

• 3/4 lb sweet potatoes, peeled and cut into 1-inch pieces
• 3 Tbsp light mayo
• 2 Tbsp chopped fresh parsley
• 1.5 Tbsp Dijon mustard
• 1/4 tsp pepper

Place potatoes in medium sauce pan. Add water to cover. Bring to boil and cook 18 minutes or until tender. Drain and transfer to large bowl; cool. Stir in other ingredients. Makes 2 servings. 

Zucchini Parmesan Crisps

• 2 medium zucchini
• 1 Tbsp olive oil
• 1/4 cup freshly grated Parmesan cheese 
• 1/4 cup plain dry bread crumbs
• 1/8 tsp salt and pepper

Preheat oven to 450. Coat baking sheet with cooking spray.

Slice zucchini into 1/4" thick rounds. In a medium bowl, toss the zucchini with oil. In a small bowl, combine cheese, bread crumbs, salt and pepper. Dip each zucchini slice in dry mixture, pressing the coating on to stick, and place in single layer on baking sheet.

Bake 25-30 minutes. Remove with spatula. Makes 3-4 servings. 

Black Bean-Jalapeno Quinoa

• 1/2 cup uncooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 jalapeno 
• salt

Cook quinoa according to package directions. Stir in beans, jalapeno and salt. Makes 2 servings. 

Mac and Cheese Cupcakes

• 2 Tbsp butter
• 2 Tbsp flour
• 1.5 cups milk
• 2 cups shredded cheddar cheese
• 2 oz. cream cheese
• 8 oz. cooked macaroni noodles

Preheat oven to 400. 

Melt butter and mix in flour in small sauce pan over medium heat. Slowly whisk in milk and then most of the cheddar cheese, reserving some to top off cupcakes. Add the cream cheese and stir until melted. Remove mixture from heat and combine with cooked noodles. Mix well. 

Spoon macaroni and cheese into cupcake pan that is sprayed with cooking spray. Top each with a sprinkle of cheddar cheese. Bake for 15 minutes. 

Skillet Succotash

• 1 tsp olive oil
• 1 clove garlic, minced
• 1/2 cup chopped onion
• 1 cup frozen baby lima beans
• 1 cup frozen whole kernel corn
• 1/4 cup fat-free, reduced-sodium chicken broth
• salt and pepper

Heat oil in medium nonstick skillet over medium-high heat. Add garlic and onion; saute 5 minutes or until tender. Stir in lima beans, corn, broth, salt and pepper; reduce heat to medium. Cook, covered, 10 minutes or until vegetables are tender. Makes 2 servings. 

Grilled Peaches

• 2 whole peaches
• 1 Tbsp packed light brown sugar
• 1/8 tsp cinnamon 
• 1 Tbsp unsalted butter, melted

Preheat grill to medium-high heat. Cut peaches into slices and remove pit. In a bowl, combine brown sugar and cinnamon. Brush peaches with butter and sprinkle sugar and cinnamon over top. Place on grill and cook until grill marks appear, usually 3-4 minutes per side. Try using a grill mat for easy handling and clean up. Makes for a great dessert when combined with whipped cream or vanilla ice cream!  

Cabbage and Red Pepper Cole Slaw

• 1.5 tsp olive oil
• 1 tsp fresh lemon juice
• 1/2 tsp honey
• 1/8 tsp salt; 1/8 tsp pepper
• 1 cup angel hair coleslaw
• 1/3 cup thinly sliced red bell pepper
• 3 Tbsp thinly sliced green onions 
• 1/2 cup feta cheese 

Combine first 4 ingredients in a medium bowl. Add coleslaw, bell pepper, and onion. Toss to coat. Mix in feta. Makes 2 servings. 

Chicken Salad-Brown Rice Bowls

• 1/3 cup uncooked instant brown rice
• 3 Tbsp chopped walnuts
• 1/2 (5 oz.) package mixed green salad
• 1 cup chopped deli rotisserie chicken breast
• 2/3 cup seedless red grapes
• 6 oz. fresh blueberries
• 3 Tbsp crumbled feta cheese
• 2 Tbsp chopped green onions
• 2 Tbsp torn fresh basil
• 1.5 Tbsp balsamic vinegar
• 1 Tbsp packed brown sugar
• 2 tsp low sodium soy sauce
• 2 tsp fresh lemon juice
• 1/8 tsp salt; 1/8 tsp pepper
• 1.5 Tbsp olive oil

Prepare rice according to package directions. Cook nuts in a nonstick skillet over medium-high heat until toasted and fragrant, stirring constantly. Combine rice, nuts, salad greens, chicken, grapes, blueberries, cheese, green onions and basil in a bowl. Whisk together vinegar, sugar, soy sauce, lemon juice, salt and pepper. Gradually whisk in oil. Drizzle dressing over salad; toss to coat. Makes 2 servings. 

Erin's Salad Dressing

• 1.5 parts extra virgin olive oil
• 1 part balsamic vinegar
• 1 garlic clove, minced
• 1/2 part Dijon mustard
• 1/2 part honey 
• 1/2 part soy sauce 

Steak and Blue Cheese Salad

• 1/2 lb boneless sirloin steak, trimmed
• 1/2 tsp chili powder
• 1/4 tsp pepper
• 1/8 tsp salt
• 5 oz. romaine and red leaf lettuce mix
• 1/2 cup thinly sliced green bell pepper
• 1/4 cup chopped green onions
• 1 medium size ripe tomato, cut into wedges
• 1/4 cup crumbled blue cheese 
• 2 tbsp Erin's Salad Dressing

Preheat grill to medium-high heat. Sprinkle both sides of steak with chili powder and pepper. Grill 4 minutes per side or to desired degree of doneness. Let stand 5 minutes before thinly slicing across the grain; sprinkle with salt. Meanwhile, combine lettuce mix, bell pepper and onions in large bowl. drizzle with dressing and toss to coat. Makes 2 servings. Top evenly with tomato, steak, and blue cheese. 

Tomato and Spinach Orzo

• 1/2 cup uncooked orzo pasta (3 oz.)
• 1 tsp olive oil
• 1 clove garlic, minced
• 1/8 tsp crushed red pepper
• 1/2 (5 oz.) package fresh baby spinach
• 1 cup cherry tomatoes, cut in half
• 1/8 tsp salt; 1/8 tsp pepper

Cook orzo according to package directions. Heat oil in nonstick skillet over medium-high heat. Add garlic and red pepper; saute 30 seconds. Add spinach, and saute 2 minutes or just until spinach wilts. Stir in tomatoes, salt and pepper; cook 1 minute longer. Toss together orzo and spinach mixture in a medium bowl. Makes 2 servings. 

Chipotle Flank Steak on Spinach and Corn Salad with Creamy Cilantro Dressing

• 1/4 tsp garlic salt
• 1/4 tsp chili powder
• 1/8 tsp dried oregano
• 1/2 lb flank steak, trimmed
• 1.5 tsp olive oil

Heat large grill pan over medium-high heat. Stir in garlic salt, chili powder, and oregano. Brush both sides of steak with oil, and sprinkle with spice mixture. Cook 4-5 minutes per side or to desired degree of doneness. Let stand 10 minutes before thinly slicing across the grain. Serve over salad.

• 2 Tbsp finely chopped cilantro 
• 2 Tbsp non-fat plain Greek yogurt 
• 1 Tbsp olive oil
• 1.5 tsp apple cider vinegar
• 2 tsp fresh lime juice
• 1 small clove garlic, minced
• 1/8 tsp salt
• 1/2 (5 oz.) package fresh baby spinach
• 1/2 cup corn kernels
• 1/2 cup cherry or grape tomatoes, cut in half

Whisk together cilantro, yogurt, oil, vinegar, lime juice, garlic and salt in a small bowl. Combine spinach, corn, tomatoes and onion in a salad bowl. Drizzle evenly with dressing. Makes 2 servings.