Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
This is one of my favorite appetizer recipes, courtesy of Southern Living Magazine. This intriguing dish is savory-sweet. Ripe—but firm—peaches work best; if they’re too soft, they’ll make the tortillas soggy.
YIELD: 6 servings (serving size: 2 quesadilla wedges and about 1 teaspoon sauce)
- 2 tablespoons honey
- 2 teaspoons fresh lime juice
- 1/2 teaspoon grated lime rind
- 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
- 1 tablespoon chopped fresh chives
- 1 teaspoon brown sugar
- 3 ounces Brie cheese, thinly sliced
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- Chive strips (optional)
To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.
To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.
Amount per serving
- Calories: 157
- Calories from fat: 23%
- Fat: 4g
- Saturated fat: 2.5g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.1g
- Protein: 5.3g
- Carbohydrate: 25.5g
- Fiber: 0.7g
2/13/12 – Spicy Red-Pepper Hummus
|1⁄3||c||fresh parsley leaves, packed|
|15||oz||canned chickpeas (garbanzos), rinsed and drained|
|1||c||jarred roasted red peppers, rinsed and drained|
|6||pitted oil-cured black olives|
|2||tbsp||fresh lemon juice|
|1||tbsp||mild cayenne pepper sauce, such as Frank’s Red Hot or Texas Pete|
|Pre-cut vegetable sticks and whole-wheat pita wedges, for dipping|
Place the garlic in a small dish (or custard cup). Add enough water to just cover the garlic (about 3 tablespoons). Cover the dish with plastic wrap and microwave for 1 minute at full power; discard water.
When cool enough to handle, squeeze the garlic into the food processor. Add parsley and process until chopped. Add chickpeas, red peppers, olives, tahini, lemon juice, and pepper sauce. Blend until smooth. Serve with pita triangles and raw vegetable sticks.
Nutrition Info per serving
2/4/12 – Homemade Hummus with Pita Chips & Veggies
- Cook Time-10 minutes
- Calories –50
- Total Fat-3g
- Saturated Fat-0.5g
- Dietary Fiber-2g
- 1 can chickpeas
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 1/2 lemon
- 12 whole pitas
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch oregano
- 1 tsp grated Parmesan cheese
- Place 1 can of chickpeas into a food processor with 2 tablespoons of extra virgin olive oil.
- Pulse until it creates a smooth consistency.
- Add 2 cloves of garlic (crushed), juice from 1/2 a lemon, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Take whole wheat pitas, and brush them lightly with extra virgin olive oil.
- Dust them with 1 pinch of oregano, 1 pinch of salt, 1 pinch of pepper, and 1 teaspoon of grated Parmesan cheese.
- Place them into a toaster oven on medium.
- When they come out, slice them into 8 triangles with a pizza cutter.
- Serve hummus with pitas for dipping (a serving is 2 tablespoons of hummus and 8 pita triangles).
2/3/12 – Lemon-drop Chicken Wings
The Super Bowl is one of the biggest calorie fests of the year for many Americans. The average football fan eats about a day’s worth of calories during the game, and the U.S. Calorie Control Council estimates that Americans pack away 11 million pounds of chips on Super Bowl Sunday. Instead of the classic, fat-laden buffalo wings, snack on these delicious lemon-drop chicken wings. These spiked wings have a tangy lemon taste and are baked, not fried. These wings have a 173 calories and 14 grams of protein per serving!
Yield: 8 Servings
Prep & Cook Time: 1 1/2 hours, plus 2 hours to marinate
- 1/2 cup vodka
- 1/4 cup fresh lemon juice
- 1-2 packets stevia (to taste)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 pounds chicken wings, tips trimmed off
- 1. In a large bowl or resealable plastic bag, combine vodka, lemon juice, sugar, olive oil, salt, and pepper. Stir to dissolve sugar and salt. Add the chicken wings and mix to coat. Cover bowl or seal bag and refrigerate for 2 to 4 hours.
- 2. Preheat oven to 400°. Line a 9- by 13-in. baking pan with two layers of foil. Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all. Bake until meat is well browned and pulling away from the bone, about 1 hour and 15 minutes. Serve hot or warm.
- Note: Nutritional analysis is per serving.
Amount per serving
- Calories: 173
- Calories from fat: 57%
- Protein: 14g
- Fat: 11g
- Saturated fat: 3g
- Carbohydrate: 2.7g
- Fiber: 0.0g
- Sodium: 189mg
- Cholesterol: 45mg
1/19/12 – Mini Eggplant Pizzas
Ditch the crust and boost your veggie intake with these eggplant “pizzas.”
- 1 eggplant – 3 inches in diameter, peeled and cut into 4 half-inch thick slices
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup pasta sauce
- 1/2 cup shredded part-skim mozzarella cheese
1/12/12 – Sweet Potato Spirals
Sweet Potato Spirals Courtesy of: Vegan Healthy Happy Life
vegan, serves 2 – makes 12 spiral bites (plus extra mash filling)
This recipe incorporates sweet potatoes (winter root vegetables) and makes for a great portable lunch – for you or the kids!
2 lavash wraps (rectangle flatbread)
2 tsp olive oil (brush over lavash wraps)
1/3 cup shredded carrots
1/3 cup roasted red bell peppers, thinly sliced
1 medium sweet potato, roasted and peeled
2 Tbsp sweet onion, diced
1 Tbsp olive oil
1/2 cup garlic hummus
1 Tbsp maple syrup
1 Tbsp apple cider vinegar
2 tsp harissa (or sub with red pepper flakes or dash of cayenne)
salt to taste
dash of fresh ground black pepper
1. Roast your sweet potato in the oven until sticky and caramelized. Also in the oven, warm your lavash wrap. I brush one side with olive oil and wrap in a piece of foil. Heat for about 3 minutes – or until soft and pliable enough to roll. Set warm wrap aside.
2. Peel sweet potato. Add to small bowl and combine with “mash ingredients” – mash until a creamy mixture is reached. Taste and add more ‘heat’ as desired. Use either harissa, cayenne, hot sauce or red pepper flakes. I prefer the smoky flavor or harissa.
3. Slice your red pepper and shred or julienne chop your carrots.
4. Spread 1.2 cup of mash over your warmed wrap. Add your red peppers and carrots.
5. Roll your wrap. Slice and serve!
1/10/12 – Cinnamon Almond Fruit DipApples, pears, bananas, etc. are delicious treats in themselves but put a bowl of dip next to a plate of sliced apples or other fruit and watch them disappear! While most fruit dips are made with cream cheese and marshmallow whip and overly sweet, this dip is made with almond butter, cinnamon and honey kissed ricotta. Good and good for you!
Courtesy of: thejoyofcleaneating.com
- 1 cup Ricotta Cheese
- 2 tbsp almond butter
- 1/2 tsp cinnamon
- 1 tsp raw honey
- 1 tsp low fat milk
- Fruit of your choice, cut into bite size pieces
- Place all of the ingredients except the fruit in a food processor and process until smooth. If the dip is a little too thick add another teaspoon of milk.
- Serve with fruit and dip in!