Roasted Asparagus With Poached Egg

Roasted Asparagus With Poached Egg
2 pounds asparagus
4 eggs
1 tbsp olive oil
2 tbsp Parmesan cheese
Salt and Pepper to taste
1 tbsp balsamic vinegar
1 tbsp white vinegar

Lay asparagus on baking sheet and drizzle with olive oil, balsamic and season with salt and pepper.
Bake at 450 for 15 mins.
Poach 4 eggs.
If you dont know how to poach an egg (like me until yesterday) this is a helpful vid:
How to poach an egg

Divide asparagus onto 4 plates.  Place on egg over each bunch and sprinkle with parm.

Takes 25 mins
Makes 4 servings
Calories: 210

Mango Salsa

Mango Salsa 

1 mango - diced
3 tbsp cilantro - chopped
1 jalapeno - diced
Juice from half a lemon
Juice from 1 lime
2 tbsp red onion

Mix all together, add in lemon and lime juice and let sit in fridge for at least 30 mins.
This is a simple, healthy recipe which is great over a bbq salmon!

Takes 10 mins to make.
8 servings.
Calories: 23

Corn Salad

Corn Salad

3 cups corn
1 c diced red onion
3 garlic cloves minced
1 tbsp olive oil
3 tbsp red pepper flakes
1/2 c cilantro chopped

1. Put olive oil, garlic and onion in frying pan and heat on med heat.  Cook for 3-4 mins until onions are soft.
2. Add corn, cilantro and red pepper flakes, mix well.  Cook until corn is heated through.

See, wasnt that easy?  You can serve hot or put in fridge for 30 mins and serve cold.

This recipe can be used as a main dish and serve over mixed greens as a salad or as a smaller portion side dish.

Takes 15 mins to make and makes 4 side dish servings.
Calories per serving: 126

Lentil Pepper Salad

Lentil Pepper Salad:

1 cup green lentils
 1 cup cherry tomatoes cut in half
1/2 lemon juiced
1/4-1/2 cup parsley chopped
2 cups chopped bell peppers (any colors)
1 cup diced cucumber
2 tbsp feta
1 cup snap peas chopped
1/4 cup slivered almonds
1 tbsp olive oil.
Salt, pepper, garlic powder (your fav seasonings)

1. Cook lentils as directed on package, drain, put in fridge to cool.
2. Once cool mix tomatoes, peppers, cucumber, peas, almonds, feta and parsley in with the lentils.  Mix in seasoning, olive oil and lemon juice.  Chill for 10 mins and serve.  This is a great recipe to make extra and bring for lunch the following day.

The recipe takes 35 mins (not including the cooling time on lentils) and makes 4 servings.
Each serving is 287 Calories.
Note: For some there's not enough flavor from the olive oil and seasoning, if you want to add dressing I would suggest low calorie Kraft feta Greek!  Its delish on this dish ;)

Peppers and Mushrooms

Fried Peppers and Mushrooms:
2 red peppers, cut into long peices
2 yellow peppers, cut into long peices
2 cloves garlic
15 button mushrooms cut into 4
1tbsp olive oil
red pepper flakes

Heat oil and garlic in a pan for 3-5 mins, add in all other veggies and sprinkle red pepper flakes over top to taste. Cook for another 7 mins or until soft. Serve as side dish by itself, or over spinach to make a spinach salad, or over rice.

This simple recipe takes 10 mins to make.
The recipe can serve 2 or 4.
Calories per serving if serving 4: 88.25

Fiddleheads...

What is a fiddle head some of you may ask?  Well let me tell you.  A fiddle head is basically a baby fern that's all curled up before it unrolls.  These are actually considered a veggie.  These curly little guys are full of iron, fiber, omegas 3 and 6.  My dad used to make them when I was a kid and when I saw them in the market I did cringe at the price but bought them anyway.   I tried to think of a taste to compare them to and I came up with a mix between broccoli and asparagus?  


Fiddle heads with soy and garlic:

1 package fiddle heads
2 tablespoons olive oil
1/2 cup water
2-3 cloves garlic minced
2 tablespoons soy sauce

Rinse the fiddle heads and trim off ends (if you want)
Put olive oil and minced garlic in frying pan and turn to medium.
Cook for 3 - 4 mins and add the fiddle heads and soy sauce. 
Cook for another 3-4 mins and add water and bring to a boil.  Cook for about 8 mins or until cooked through. 

For 3/4 Cup there is about 90 Calories.  Cook/Prep time = 15 min.

Roasted Cauliflower and Garlic

Roasted Cauliflower and Garlic 
1 large head cauliflower
3 tbsp crushed garlic
Salt & pepper
3 tbsp olive oil
1/3 C parm cheese
crushed red pepper flakes
Juice from one lemon

Cut the cauliflower into florets.  Place in a large ziploc bag with the oil, red pepper flakes, garlic, lemon juice and salt and pepper.  Put in the fridge for at least an hour.

Heat oven to 450.  Grease a large cookie sheet and lay out cauliflower mixture evenly over it.  Put in the oven and roast 10 mins, stir, and roast for 10 more mins.  Sprinkle parm over the cauliflower and roast again for about 5 mins, or until it starts to turn golden brown.

Nutritional info:
Calories: 118
Carbs: 8.6g
Protein: 4.7g
 Fiber: 3.6g

Stuffed Zucchini boats

I made this recipe up with stuff I had left over in my fridge.  End result?  Damn tasty!!

Stuffed Zucchini Boats
2 large zucchini
1/4 C low fat plain yogurt
1/4 C red onion diced
1 med tomato diced
1/4 C red pepper diced
1 clove garlic crushed
3 Tablespoons herb feta
Salt, pepper,  and other spices

Cut zucchini in half and hollow out the center and add to mixing bowl.  Take the skin and place on a baking sheet. (I only used the center from 3 of the sides and it was enough)

Take all the other ingredients and mix them with the zucchini in the mixing bowl.  Fill the empty shells and bake at 375 for about 35 mins or until zucchini is soft.  I sprinkled mine with a little cheese. 

Each side has 102.5 Calories so its perfect for a side dish :)