Greek Pizza

So So Delicious...

1 Thin Pillsbury Pizza Crust
1 Pint Cherry Tomatoes (halved)
1 Medium Red Onion (sliced)
1 Red Pepper (sliced)
Black Pepper (freshly ground)
Olive Oil
1 Container of Regular Humus
Pam Spray
Crumbled Feta Cheese
A Handful Basil (julienned)

Preheat oven to 375 degrees
On a large non-stick cookie sheet toss tomatoes, onion and red pepper with olive oil
Season with black pepper
Place in oven for 15 minutes
Remove from oven and cool
Turn oven up to 400 degrees
Place pizza crust on Pam sprayed non-stick cookie sheet
Bake for 8 minutes
Remove from oven and cool 3 minutes
Spread humus onto pizza crust
Top evenly with tomatoes, onion and red peppers
Top with Feta Cheese and basil
Slice into squares
Serve with a large side salad

Great Garlic Grilled Shrimp

Perfect For The Grill...

1 lb. Shrimp (cleaned and peeled)
5 Cloves Garlic (minced)
Salt/Pepper
Vegetable Oil
Special Equipment...1 Gallon Zip Lock Bag

Place shrimp in a Zip Lock Bag
Add garlic and enough vegetable oil to coat
Season with salt/pepper
Place in refrigerator for 1-4 hours
Remove shrimp from refrigerator
Place shrimp on the grill
Base with contents of Zip Lock Bag
Grill till shrimp is pink

Creamy Cucumber Soup

Serve It Hot...Or Cold

4 Cups Cumber (diced)
Olive Oil
2 Cloves Garlic (minced)
1 Small Onion (diced)
1 Tablespoon Lemon Juice
12 oz. Low Sodium Chicken Broth
Salt/Pepper
Pinch of Cayenne Pepper
1 Avocado (diced)
Handful of Parsley (chopped)
1/2 Cup Low Fat Yogurt

Coat the bottom of a large pot with olive oil
Add garlic and onion
Season with salt/pepper
Cook for 4-5 minutes
Add lemon juice and cook for 1 minute
Add cucumber, broth and cayenne pepper
Bring to a boil then simmer for 8 minutes
***Remove soup from heat and allow to cool
In a blender add avocado, parsley and cooled soup
Blend till smooth
Return soup to pot and stir in yogurt
Serve warm or cold

If serving cold allow to cool for 4 hours in the refrigerator
***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing.

Lightened Lasaga

This is a fast, easy and healthier version of an old classic...

8 No Cook Lasagna Pieces
5 Cloves Garlic
3 Ripe Tomatoes
1 Can San Marzano Tomatoes
1 Glass Red Wine
Salt/Pepper
Parsley
Parmesan Reggiano Cheese
Fresh Basil
Shredded Mozzarella Cheese

Preheat oven to 350 degrees
In a blender add the garlic, fresh tomatoes and San Marzano Tomatoes
Puree till smooth
Add the red wine, salt/pepper and parsley to tomatoes
Stir to incorporate
Add a handful of Parmesan Reggiano cheese to tomatoes
Stir and check flavors
Re-season if necessary
Coat the bottom of a baking dish with tomato mixture
Place two lasagna pieces next to each other (do not over lap lasagna pieces - they will expand while baking)
Top lasagna pieces with more tomatoes, some basil and mozzarella cheese
Repeat layers end with mozzarella on the top
Place in oven and bake 45 minutes
Remove from oven, cool and cut into sections
Serve with a tossed salad and bread

Tender Sprouts

I know, I know Brussels Sprouts what are they thinking but trust us
these little sprouts pack so much flavor and the health benefits are amazing.
Just give them a try...once.  You will be hooked and they will be appearing at
your dinner table much more often - ENJOY!

1 Package of Brussels Sprouts (yellow leaves removed)
Olive Oil
Salt/Pepper

Preheat oven to 350 degrees.
In a baking dish toss brussels sprouts with olive oil, salt/pepper
(add a little extra salt/pepper than you normally would)
Bake 35 minutes until outside is crispy
Remove from oven
Cool 5 minutes and serve warm