Wrapped Asparagus

Method:

1. Preheat oven to 400 degrees
2. Remove tough ends of the asparagus.
3. Unwrap phyllo and cut the stack in half lengthwise. Place half the stack back in the refrigerator.
4. The stack the remaining out keep covered with a damp towel.
5. Take 1 sheet of phyllo, lay it out flat, and bush it with melted butter.
6. Take 2-3 asparagus and wrap the ham around the spears.
7. After wrapped Lay them on the sheet of phyllo.
8. Roll up gently, the tops and ends of the asparagus will be showing.
9. Place the roll, seam side down, on a baking sheet.
10. Brush the top with more melted butter and sprinkle with more cheese.
11. Repeat until all of the spears are used up.
12. Place in the oven and bake for 15-18 minutes or until golden brown and crispy.

Nutritional Information:
Calories: 36.1
Carbohydrates 3.2 g
Total Fat 0.7g
Fiber 0.4g

Jalapeno Peppers Stuffed with Cornbread
(For 6 servings)

Prep time: 15 min
Cooking Time: 18 min
Difficulty: easy

Ingredients:
12 fresh Jalapenos, medium or large
1 box cornbread mix, 8.5 ounces (honey or original)
1 egg
1/3 cup milk
1 cup shredded Cheddar cheese
1 cup corn, fresh or canned
1. Preheat the oven to 400º F.

2. Rinse the peppers and pat dry with paper towels. Slice each pepper down the center and carefully remove all the seeds and veins. Set aside.

3. In a medium bowl, prepare the cornbread according to the box instructions. Drain the corn well if using canned, add the corn and Cheddar to the cornbread mixture and mix well.

4. Fill each jalapeno half with batter and place on a baking sheet. Bake for about 15 to 18 minutes, or until the cornbread is firm and cooked through.

5. Serve with tomato salsa.

Berry Shortcake

Ingredients: 

2 Slices Angel Food Cake
½ C Mixed Berries with juice
2 T Light Whipped Cream

 Directions:

Place angel food cake in a bowl and top with berries and whip cream…enjoy!

Serves 2

Total (Single Serving):

Calories: 300

1g Fat

68g Carbs

3g Fiber

37g Sugar

Greek Pasta

Prep Time: 15 min
Difficulty: easy

Ingredients:

3 cups uncooked tricolor spiral pasta
1 cup cherry tomatoes
1 small sweet red pepper, julienned
1 small green pepper, julienned
4 ounces feta cheese
1/2 cup sliced ripe olives

Dressing:
2/3 tablespoon olive oil
1/4 cup minced fresh basil
3 tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Method:
1. Cook the pasta according to the directions on packaging, rinse in cold water and drain.
2. Place pasta in a large serving bowl; add the tomato, peppers, feta cheese and olives.

In Addition:
1. In a blender, combine the dressing ingredients; cover and process until smooth.
2. Pour over salad; toss to coat.
3. Cover and refrigerate for 2 hours or overnight.
4. Toss before serving

Nutritional Facts: 1 serving (1/2 cup)
Total Calories  225 g
Total Fat 15 g
Carbohydrates 18 g
Fiber 1 g
Total Protein 5 g

Sprinklers….start your grills!
One of my favorite parts of summer aside from the longer days, great weather, and beach days is grilling. Grilling can be so healthy and most of the time includes little to no clean up. These are a few of my favorite recipes from the grill so far this season:

Grilled Veggie Kabob Salad

Ingredients:

• Wooden skewers soaked in water for at least an hour
• Your favorite assorted veggies cut into 1inch cubes (eggplant, zucchini, tomatoes, onion, ect.)
• 1 bag of mixed green lettuce
• 1 container of pesto
• juice of 1 lemon
• 3 T olive oil
• salt and pepper

Directions:  Place veggies on skewers and fill until there is almost no space left of the ends of the skewer. Season with olive oil, salt, and pepper then place of a medium high pre-heated grill. Grill the skewers about 4 minutes of each side or until veggies are cooked. Meanwhile toss lettuce with 1T olive oil, lemon juice, salt, and pepper. Place salad on a large platter or in a shallow bowl top with skewers and spoon pesto sauce over the dish, serve immediately.

Grilled Steak Salad:

• 3T red wine vinegar
• 3T olive oil
• 3T chopped fresh parsley and chives
• 1 garlic cube minced
• 3 cups mixed green lettuce
• 1 ear of corn
• 1 zucchini
• 10 flank steak seasoned with salt and pepper
• 1T olive oil
• salt and pepper

Directions:

Mix first 4 ingredients season with salt and pepper and let marinade. Preheat grill to medium high Place steak on grill cook about 4 minutes on each side. Rub vegetables with olive oil, salt, and pepper grill 3 minutes on each side. Cut corn of the cob, cube the zucchini, slice the steak, place in a bowl with lettuce and dressing toss to combine and enjoy.

Grilled Salmon Pockets

Ingredients:

• 2 large tomatoes diced
• ¼ capers drained
• 2 garlic cloves minced
• 3T chopped basil
• 1T chopped thyme
• zest of 1 lemon
• 4 6oz center cut salmon filets
• ¼ olive oil
• salt and pepper

Directions: 

Heat grill to high, toss together in a bowl the first 6 ingredients. Meanwhile take a 12X18in piece of tinfoil and place salmon in the center, season with salt and pepper then top with ¼ of the tomato mixture then fold the foil so it is sealed tightly. Repeat with remaining fish, place pouches on grill and cover with lid. Cook about 8-10 minutes serve with lemon wedges

 
Grilled Loaded Turkey Burgers

Ingredients:

12oz lean ground turkey
1.4 onion grated
½ zucchini grated and drained
2 garlic cloves minced
¼ jalapeno diced
2T chopped cilantro
3T chopped red bell pepper
1t cumin
1t ground coriander
½t smoked paprika
salt and pepper

Directions:

Mix everything together and form 2 patties, place of medium high grill and cook 5 minutes per side or until cooked all the way through. Serve on a thin whole wheat bun or over a small salad

Grilled Honey Nectarines

Ingredients:

• 1/3 cup honey
• 2T balsamic vinegar
• 1/2t vanilla extract
• pinch cinnamon
• salt and pepper
• 4 semi ripe nectarines halved and remove pits
• 1/2cup Greek yogurt
• 1T honey

Directions:

Preheat grill to medium, mix first 5 ingredients and brush nectarines with glaze and place on grill. Grill about 4 minutes per side place on platter and drizzle with remaining honey glaze then top with yogurt and honey. Serve immediately

Don’t forget to sprinkle….cheers to a delicious grilling season.

XOXO,

Chef Kelsey

Shrimp, Basil and Avocado Salad
(For 4 servings)

Prep time: 15 min
Difficulty: easy

Ingredients:
1 pound cooked shrimp, peeled and deveined
2 lettuce hearts
2 tablespoons fresh lemon juice
1 tablespoon water
1 teaspoon honey
5 tablespoons good-quality olive oil
1 handful fresh basil, leaves finely chopped
Salt, to taste
Freshly ground black pepper, to taste
2 ripe avocados, peeled and sliced

Method:
1. Separate the lettuce leaves, rinse and spin dry. Arrange the lettuce leaves around the edges of 4 individual glass bowls.

2. In a small bowl, whisk lemon juice, water, honey, olive oil, salt, pepper and chopped basil.

3. Combine the shrimp, dressing and avocados; toss gently to coat. Arrange the shrimp and avocado mixture on top of the lettuce leaves. Serve.

Nutritional Information:
Calories: 479.5
Total Fat: 36.0 g
Total Carbohydrate: 16.9 g
Total Sugars: 3.0 g
Total Fiber: 10.2 g