Super Easy Fruit Dips

Fruit Dip #1
8 oz softened cream cheese
12 oz small container whipped topping
12 oz small jar marshmallow whip

(this makes a lot of dip, you may want to half the recipe)

Fold together and serve with fruit, animal crackers, or graham crackers

Variations: substitute flavored cream cheese
                 substitute marshmallow whip for 12 oz cream of coconut (found in cocktail mixers)
                 add chocolate chips
                 add caramel and heath bits for a great apple dip.

           

Baked Tomatoes and Cheese

Four Ripe tomatoes sliced or chunked
2 tbs greek yogurt
3 tbs mayo
1 tbs lemon juice
2 handfuls shredded cheese (italian, mozzarella, or provolone)
2 tsp fresh herbs (basil, oregano, chives, tarragon would all be good)
1/4 cup parmesan
pinch of salt and pepper

Preheat oven to 400 degrees. Mix together yogurt, mayo, lemon juice, salt and pepper. Put 1/2 tomatoes on bottom on 9" pie dish or small casserole dish, top with 1/2 shredded cheese, then half mayo mixture and half the herbs. Repeat tomatoes, then mayo then rest of cheese, parmesan, and herbs. Cook in oven 20 minutes or until cheese is bubbling.

This can be a dip or over pasta (dice the tomatoes) or I've served over thick white bread like an open face sandwich (slice the tomatoes)

Stuffed Zucchini

Serves 2

2 large zucchinis cut length wise
1 small onion, chopped
1/4 lbs sausage
1/2 tsp curry powder
salt and pepper
1/2 cup shredded mozzarella cheese
1 tbs oil
1/4 cup cooked rice or grain of your choice
2 tbs greek yogurt or sour cream

Heat oven to 350 degrees. Heat a skillet with oil.  Spoon out the pulp of the zucchini and add to skillet with onions and sausage, cook until sausage in browned and onion are soft. Transfer to a bowl and mix with curry powder, sour cream, and rice. Sprinkle with salt and pepper. Stuff into zucchini halves and set in a baking dish just big enough so that they can not move around. Top with cheese and bake 20 minutes or until cheese is bubbly.

Sweet Potato Hash

Serves 4

1 tbs butter
4 medium sweet potatoes, peeled and chopped small
1 small onion
1/4 lb breakfast sausage
maple syrup
salt
1/4 cup water

melt butter in pan, place onion and sausage and cook on high until onions are soft. Add chopped sweet potatoes and sprinkle with salt. When pan dries out, add water, reduce heat to medium and cover for about 5 minutes or until water is evaporated. Remove cover, turn temperature to high again drizzle desired amount of syrup ( 1tbs per person) and keep tossing until everything is coated and syrup has thickened. Enjoy!

Almond Oatmeal Smoothie

2 tbs cup quick oats
6 almonds of tsp almond butter
1 frozen banana
1 cup unsweetened vanilla almond milk
optional: tbs of chia seeds or wheat germ

Blend together and enjoy!

Pesto and Mozzarella Chicken

Easy, Easy, Easy!

Boneless Chicken breast
1 cup balsamic vinegar
Prepared Pesto
Fresh ball mozzarella

Marinate chicken in balsamic vinegar for 1 hour (do not let sit overnight, chicken may breakdown too much)
Cook chicken in a pan for 5 minutes each side, then place in oven for another 5 minutes to finish cooking. Top with slices of mozzarella and put under broiler until cheese melts, top with a desired amount of pesto and serve!

Citurs Salmon

This recipe serves 4
(courtesy of Giada De Laurentis)

Citrus Salsa: mix all together and set aside.
2 large oranges zest 2 tsp zest and then peel and remove segments.
1 tsp grated lemon zest
Juice of 1 lemon
2 tbs olive oil ( i used sunflower oil)
2 tbs honey
3 tbs chopped fresh mint
2 tbs capers
1 pinch red pepper flakes, salt, and black pepper
Fresh parsley

Salmon:
Brush (4) 4-6oz pieces of salmon with honey and sprinkle with salt and pepper.


Cook salmon in a grill pan (or in a fry pan) until it turns a lighter shade of pink, 3-5 minutes each side. Top with citrus salsa and serve.