Love Hummus??? Try This low-fat, low-cal, high protein puree!

White Bean Garlic Puree

Try on crusty bread, pita chips or with fresh veggies for your next gathering.  This starter is  sure to be a crowd Favorite!


1 Can White Kidney Beans (drained and rinsed)
2 Tbs. Truffle oil or Basil Oil (basil infused olive oil)
2 Tbs. Minced Garlic
1/4 tsp sea salt
1/4 tsp fresh ground white pepper
 pinch of Cayenne pepper

Combine all ingredient's in food processor.  Puree until super smooth.  Serve right away or chill and serve later

Energy Star Granola

Power up with this yummy no guilt treat! It will fill you up, fuel you up without weighing you down!

Preheat oven 325 degrees

1 Cup Steel Cut Oats
1/2 Cup Whole Wheat Flour
2 Tbs Flaxseed
1/2 Cup Grape-Nuts Cereal
1 Egg
1/2 Cup Sugar-Free Applesauce
1/4 Cup Organic Honey
1/4 Cup Dark Brown Sugar
2 Tbs Canola Oil
1/2 Cup Dried Cranberries
1/2 Cup Slivered Almonds
1/2 Cup Pumpkin Seeds
2 Tbs Sunflower Seeds
1/2 Cup Dark Chocolate Chips

Combine flour, oats, flaxseed, and Grape-Nuts.  Add egg, applesauce, honey, brown sugar and oil; mix well. Stir in dried cranberries, sunflower seeds, pumpkin seeds, almonds and chocolate chips. Bake for 30 minutes.  Cool and cut into squares.

Best Part:  155 calories, 6 g protein, 26 carbohydrate, 2 g fiber

Southern Specialty....Grits for all... Shrimp and Grits

So if you have have been to the South you have experienced Grit Nirvana. Whether it is Breakfast, Lunch or Dinner grits work. Served with everything from craw fish, shrimp as big as your fist, huge cubes of bacon, and all sorts of other melt in your mouth goodness. It is down home comfort food that leaves you full and happy.  One of my favorite things about seeing my mom and dad in South Carolina is having a wonderful grit concoction and butter cashew pie.   Here is one of my favorite grit dishes.

Shrimp and Grits

4 C Milk

1 C Grits

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp cayenne pepper

1/4 tsp black pepper

1/2 tsp sea salt

1/4 tsp thyme

1/4 tsp oregano

1/4 tsp paprika

Add milk and seasonings bring to low boil.  Add grits, reduce heat and simmer according to grit directions.

4 Strips pepper bacon (cubed)

1 Lb large cooked shrimp (deveined and tails taken off)    

1/2 C White onion (chopped)

1 Clove diced garlic

1/2 C Red pepper (chopped)

1 C Yellow squash (chopped)

4 Green onion sliced- garnish

1 C Cheese grated

Cook cubed bacon in large pot for 10 minutes or until done.  Add onion, garlic, squash and pepper.  Cook for 2-3 minutes. Slice shrimp and add to bacon and veggies.  Combine grits with protein and veggies.  Add cheese and stir.  If it is too thick add milk for a smoother texture.  Heat through and serve, sprinkle with green onions.

Italian Sausage and Veggie Pasta

Ingredients
2 ounces uncooked whole wheat pasta
1/2 cup  sugar free spaghetti sauce
1 precooked Italian-style chicken sausage, sliced into rounds
2 garlic cloves, minced
1/2 cup chopped mushrooms
1/2 cup chopped onions
1/2 cup chopped zucchini
2 tablespoons grated Parmesan cheese

Make It
Cook pasta according to package directions. Heat spaghetti sauce, sausage, garlic, and vegetables for about 12 minutes, until veggies are tender. Top pasta with sauce mixture and sprinkle with cheese.

Turkey Cranberry Sandwich

2 Slices whole-grain bread
2 Tbs. Greek yogurt
1 Tbs. dried Cranberries
2 Thick slices turkey (4oz)
Spinach leaves
Black pepper

Toast bread
In small bowl combine yogurt, pepper and cranberries, spread onto one slice of bread
Top with turkey slices and spinach

Calories 315
Fat 4 g
Carbs 43 g
Fiber 4 g
Protein 27 g

Prosciutto Wrapped Rosemary Chicken

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 large cloves garlic, peeled and very thinly sliced
• 1 package or bundle fresh rosemary
• 8 pieces good quality boneless, skinless chicken breastsSalt and freshly ground black pepper
• 8 thin slices prosciutto di Parma
• 2 lemons, cut into thin wedges

• Drizzle balsamic vinegar

Directions

Heat a pan over medium-high heat.
Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.
Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic and serve with green salad. This is also amazing with a mushroom gnocchi.

English Sage Derby Cheese - My New Favorite Cheddar

Sage Derby is a cheddar type gourmet cheese made using leaf sage for flavor, and colored using chlorophyll (plant coloring) to give a green marbled finish. The finely chopped sage leaf gives a subtle extra flavor. Sage Derby is matured for around 12 weeks as per mild cheddar.

In the seventeenth century, the custom of adding sage to Derby cheese began. Sage was valued for its health-giving properties; it was good for the digestion and thus Sage Derby was born. Sage Derby was originally consumed at harvest time and Christmas. 

Sage Derby, one of the oldest British gourmet cheeses and one of the original additive cheeses; is unique with the sage being added during the manufacturing process and not at a later stage. Certainly an interesting and colorful addition to any festive cheese board or buffet.

Try This:  Sage Derby and Tomato Quiche   

4 large tomatoes
1 Shortcrust Pastry
4 oz Sage Derby cheese
3 eggs
1/2 C milk
salt and freshly ground black pepper

Slice tomatoes. Line a  (8 in) quiche pan with the pastry and crumble the cheese into it.  Arrange the tomato slices to cover the cheese.

Break the eggs into a bowl and lightly beat with the milk and seasoning. 
Pour egg mixture over the tomatoes, gently pressing them down with a fork. Sprinkle with additional cheese.
Bake in the centre of a preheated oven at 400°F  for 130-35 minutes, until set and golden.