Grilled Pesto-Eggplant

This is a great way to have eggplant. You can also make this with chicken.

You will need:

• One eggplant, cut lengthwise into slices
• Olive oil
• Mrs Dash or salt and pepper
• One jar basil pesto
• Mozzarella cheese

Any kind of grill will work, even a George Foreman!

Brush the grill with olive oil to prevent sticking. Brush the eggplant slices with olive oil on both sides. You can season the eggplant with Mrs. Dash or salt and pepper. Place on the grill and cook evenly on each side, about five minutes per side depending on the size and thickness of the slices.

Brush on pesto on one side of the eggplant. Cook for a couple more minutes to allow the pesto to cook through. Add cheese and cook until the cheese is melted.

Seeking Solace's Famous Pasta Salad

This is a summertime favorite at my house. It is also great to take for a picnic or a summer pot luck dinner. It never tastes the same way twice. And, you get a fill ov veggies!!! Feel free to experiment with other veggies, herbs or whatever!

Ingredients:

• One box bow-tie pasta (You can also use spring or penne)
• 1-2 cups chopped broccoli
• 1-2 cups diced tomatoes
• 1-2 cups chopped green pepper (You can use red or yellow too.)
• 1-2 cloves garlic, minced
• I cup chopped basil
• Mrs Dash
• Parmasian cheese
• Newman's light Italian dressing

Cook pasta until it is al-dente. Drain. Rinse in cool water while still in the strainer. Place half of pasta in a bowl. Add half of the veggies garlic and basil. Sprinkle with Mrs Dash to taste. Toss together. Add Parmesan cheese to taste and toss. Add remaining veggies, garlic and basil and toss. Add additional cheese and Mrs. Dash and toss. Then, add dressing to taste and toss.

Fruit Smoothie

This is my own creation.

3-4 ice cubes
1 cup orange juice (no pulp)
1 container Yoplait strawberry yogurt (or any other berry flavor)
8-10 strawberries, cut in half (You can use any kind of berry you wish.)

In a blender, combine all ingredients. Blend for 30-40 seconds.

To make this a great breakfast treat, add bananas and/or protein powder.

Delish and refreshing, especially on a hot day!!!

Healthy Fettucine Alfredo

This is a quick and easy Alfredo recipe. Usually, Alfredo is very high in fat, but this one is a good pick.

Ingredients:

2 Tbsp olive oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast chopped into 1 inch pieces (You can also use shrimp)
2 Tbsp flour
1/2 tsp of Mrs. Dash Original
1 1/2 cup non fat milk (I use only 2/3 of a cup because I have lactose issues)
2 cups broccoli florets
4 cups grated Parmigiano-Reggiano cheese

Half a box of fettucine or other heavy pasta (Spaghetti will work too.)

Directions:

1. Cook pasta according to package directions, drain and return to pot.
2. Cook broccoli according to package directions, add to pasta and set aside
3 While pasta is cooking. heat olive oil over medium heat. Add minced garlic an saute for a minute
4. Add chicken and cook until brown on all side and no pink inside.
5. Add the flour and the Mrs. Dash to the chicken and stir so that chicken is coated.
6. Add milk and 2 Tbsp of cheese. Bring to a boil, stirring constantly.
7. Simmer for 1-2 minutes or until the mixture thickens
8. Pour pasta and broocoli over mixture and toss to combine
9. Add remaining cheese and toss to combine.

That's it. Serve with a nice garden salad, bread and a glass of wine and you're good to go!

Spinach Enchiladas

Although this recipe does not have meat in it, you could easily add shrimp or chicken.

Ingredients:
2 Tbsp olive oil
1 jar salsa (whatever level of heat your prefer)
1 bag spinach steamed and coarsely chopped (You can also use on bag frozen spinach. Just defrost it first).
2 cups ricotta cheese (one 15 oz container) (I use the part skim)
4 cloves garlic, minced (Or 2 cloves, if you are not big on garlic)
4 oz. shredded cheddar cheese
8 flour tortillas (I like the wheat tortillas)

Directions:

1. Heat the olive oil in a large skillet. Cook the garlic in the olive oil for about a minute. (If you choose to add shrimp or chicken, I would saute it in the olive and garlic until completely cooked.)
2. Add the spinach and cook until the spinach is wilted.
3. Remove from heat and add the ricotta cheese and the cheddar cheese. Mix well.
4. Spoon mixture into tortillas. Roll up and place them in a lightly greased baking dish.
5. Pour salsa on top.
6. Bake, covered at 375 degrees for 15-20 minutes. (For extra cheesy goodness, sprinkle more cheddar cheese on top during the last five minutes of baking.

These are so good and filling that you really don't have to have a side dish with it.

Recipes: answering the call!

Count 'em-2!! There are no measurements because we just made these recipes up and we don't cook like that here.

Easy Chili:
approx. 1 lb of ground turkey
onion
green pepper
kidney beans (I buy the ones without the salt added, there's no taste difference)
olive oil, salt, pepper, rosemary, spices you like.
2 (large) cans of whole tomatoes

• Slice onion and pepper. We use whole of each cause we like veggies. Saute with just a little bit of oil and add rosemary, salt and pepper to taste. Set aside.
• Brown your ground turkey. I do this right in the pot I plan in making my chili in. With lean turkey there won't even be grease to dump out. I also try to make mine as thinly "chopped" as possible (I don't know how to explain it, use a spatula) because we'd rather not have big chunks of meat.
• Once cooked add in onion and pepper.
• Drain canned tomatoes (I drain one can, not both) and add to the pot. Drain beans and do the same. Stir, add spices as desired and cook, I think I added some garlic powder. I let it cook for 15-20 minutes.

It's fine by itself or with a side. We like ours with croissant rolls--they have reduced fat, but keep on eye on your salt intake! We don't add much by way of spices and it was wonderful (we add spices to everything usually) and had enough leftovers for another meal and/or lunch

Mushrooms (see how clever I am with names to our own recipes?)
We bought portabellos caps, but get whatever you like.
1 large tomato
basil (fresh)
minced garlic (it comes in a jar in your baking aisle
balsamic glaze or vinegarette. (glaze makes this less runny)

• Clean your veggies people!
• Chop tomato and basil to liking, mix with your preference for garlic. We probably had about 1.5 table spoons of garlic and it wasn't strong. Add glaze or vinegarette (careful not to make it too runny: tablespoon is good enough here.) Dash of salt and pepper. mix and cook in pan over stove top
• Cook mushrooms over stovetop. Husband just used a regular pan sprayed with Pam, how long depends on how soft you want it.
• Fill mushroom caps with tomato mixture. Top with glaze.

*You can get the glaze by cooking down your basalmic vinegar to thicken it up.
Eat while hot! We just had this with some cheese and a few slices of fresh bread and it was good enough.