Quinoa & Ricotta Stuffed Tomatoes

Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe.  Available at Amazon.com.

Ingredients

• 8 – 10 medium to large tomatoes
• 1 cup ricotta cheese or cashew ricotta
• 1 cup cooked quinoa
• 1 cup frozen corn, thawed
• ½ cup shredded carrots
• ½ cup red onion chopped
• ¼ cup fresh chives, chopped
• 2 cloves garlic, minced
• 1 tablespoon hot sauce
• ½ teaspoon sea salt
• 2 tablespoons Parmesan cheese or vegan Parmesan

Instructions

1. Preheat oven to 500 degrees. Slice the tops off your tomatoes and scoop the pulp out of the centers. Sprinkle the insides of the tomatoes well with salt and turn cut side down on a paper towel.
2. Remove the seeds and chop remaining pulp. Combine pulp with ricotta, cooked quinoa, corn, carrots, red onion, chives, garlic, hot sauce and salt.
3. Place tomatoes cut side up on a baking sheet. Roast for 7 to 8 minutes. Remove from oven and allow to cool slightly. Lower heat to 350 degrees.
4. Divide filling between tomatoes and sprinkle with Parmesan cheese. Cook for 10 to 12 minutes. Serve warm.

Source: Quinoa & Ricotta Stuffed Tomatoes

Roasted Garlic Hummus

Roasted Garlic Ingredients

• 1 bulb garlic
• 1 tablespoon butter
• 1 teaspoon lemon juice, divided
• kosher salt

Hummus Ingredients

• 1 (15.5 ounce) can garbanzo beans, juice reserved
• 2 tablespoons tahini
• 2 teaspoons lemon juice
• 1/4 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• paprika

Instructions

1. Preheat oven to 400 degrees.
2. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
3. When the garlic is cool enough to touch, use a fork to remove the cloves and add them to the food processor. Next add garbanzo beans, tahini and lemon juice. Puree until smooth. Add 3 tablespoons of reserved garbanzo bean juice. Puree. If you would like a thinner dip, add a little more of the reserved juice.
4. Transfer hummus to a bowl, stir in kosher salt.
5. In a small saucepan heat olive oil over medium heat. When hot, add minced garlic and cook for 30-60 seconds or until fragrant but not browned. Pour garlic oil into hummus. Stir. Sprinkle with paprika. Serve.

Source: Roasted Garlic Hummus

Shrimp Summer Rolls

Ingredients

• 1/2 pound (51-60 count) prawns, thawed if frozen, peeled and deveined
• 1 clove garlic finely minced
• 1 tablespoon rice vinegar
• 2 teaspoons sweet thai chili sauce
• 1 teaspoon black sesame seeds
• 2 tablespoons chopped cilantro
• 1 cup shredded carrot
• 1 cup finely sliced cucumbers (think matchsticks)
• 1/2 cup chopped green onions
• kosher salt to taste
• 10-12 (8 1/2 inch round) rice paper wraps, plus more in case one rips

Instructions

1. Bring 3 cups of water to boil in a saucepan. Carefully add prawns to the boiling water. Cook for 3 minutes or until shrimp are pink. Remove and place in a strainer. Run cold water over them until they are cool.
2. In a bowl whisk together garlic, rice vinegar, sweet Thai chili sauce, sesame seeds and cilantro. Stir in carrots, cucumbers, green onions and chilled shrimp. Season to taste with salt. Cover and refrigerate for 1 hour.
3. Set up a work station with the chilled mixture, a wide bowl or pie dish with water in it to soak the rice paper, a flat surface to roll the rolls and a dish to store them in. Soak 1 piece of rice paper in the water for about 30 seconds or until it becomes soft and pliable. Carefully lay the wet wrapper on a flat surface. Place 1 teaspoon of the filling on the wrapper about 1 inch from the side closest to you. Working away from you, carefully fold the wrapper over the mixture. Next fold in both sides and then continue rolling away from you to seal. Place finished roll seam side down in the dish you are storing them in. Repeat with remaining filling and wraps.
4. Cut each roll in half. Serve.

Source: Shrimp Summer Rolls

Garlic Pepper Almonds

Ingredients:

• 1 ½ cups whole almonds
• ½ teaspoon kosher salt, plus more if desired
• 1 tablespoon water
• 1 teaspoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper

Instructions:

1. Preheat oven to 350 degrees.
2. In a bowl combine almonds, ½ teaspoon kosher salt and water. Toss to coat completely. Spread in a single layer on a baking sheet and bake for 10 minutes.
3. Remove from oven, transfer to a bowl. Drizzle with olive oil and sprinkle with garlic powder and black pepper. Toss to coat.
4. Return to baking sheet and bake in oven for 5 more minutes. Allow to cool slightly before serving.

Source: Garlic Pepper Almonds

Curried Devilled Eggs

Ingredients:

• 6 hard boiled eggs
• 1/4 cup plus 1 tablespoon mayonnaise
• 3/4 teaspoon curry powder
• 1/4 teaspoon ground turmeric
• kosher salt and fresh cracked pepper
• 1 green onion, green part only, diced

Instructions:

1. Slice the eggs in half lengthwise and remove the yolk.
2. In a bowl combine yolks, mayonnaise, curry powder and turmeric. Mix well. Season to taste with salt and pepper.
3. Spoon filling into the eggs or place filling in a plastic bag and pipe it into the eggs.

Source: Curried Devilled Eggs

Southwest Loaded Baked Potato Skins

 

Filling:

 

330 g lean ground beef

1 medium onion, finely chopped

3 cloves garlic, minced

3/4 cup frozen sweet corn

3/4 cup canned black beans, drained and rinsed

1 large tomato, seeded and chopped

2 tbsp cilantro, roughly chopped

1 tsp chili powder

1/2 tsp paprika

1/4 tsp cumin 

sprinkle of cayenne

salt and pepper to taste

canola oil or olive oil

3/4 cup grated white cheese (Monterey Jack) 

chopped cilantro for topping

 

For the filling:

 

Mix the chili powder, paprika, cayenne and cumin in a small bowl. 

Heat a little bit of oil (about 2 tsp) on a pan over medium heat. Brown the meat in the pan. Drain some of the fat and drippings from the meat in the pan. Add the onions and garlic. Cook until the onions are translucent. Add the tomatoes and cook for 1-2 minutes. Add the black beans and corn. Add the spices and chopped cilantro. Gently stir to mix everything together. Season with salt and pepper. Cook for 5-7 minutes. Set aside.

For the potato skins:

 

Preheat oven to 200 C. Cover a baking sheet with foil. Lightly brush the foil with oil.

 

Wash and dry the potatoes. Using a fork, pierce the potato several times. Rub the potatoes with oil. Arrange on a baking sheet and bake for 50 mins. until they are tender and the skins are crisp. Let them cool for a few minutes. 

 

Slice the potatoes lengthwise in half. Scoop out the insides (which is great for making thick and creamy . Brush the skins and the insides lightly with oil. 

 

Flip the potatoes so that the skins face upwards. Bake for 10 minutes. Flip the potatoes over and bake for another 5-7 minutes until the edges get crisp with a nice brown color.

 

Take them out and immediately fill the potato skins with the meat filling. Sprinkle grated cheese on top and put them back in the oven just long enough to melt the cheese. 

 

Sprinkle chopped cilantro on top before serving. Drizzle some ranch dressing if you like.

 

Source: Southwest Loaded Baked Potato Skins

Broccoli Cheddar Twice-Baked Potatoes

Ingredients:

• 4 medium-sized baking potatoes
• 1 cup finely chopped broccoli florets
• 1/2 cup (loosely packed) shredded cheddar cheese
• 2-4 tbsp milk (or more, as needed)
• salt and pepper to taste

 Source: http://www.piarecipes.com/2012/08/broccoli-cheddar-twice-baked-potatoes.html

Avocado Egg Rolls

Ingredients

• 3 large ripe Avocados, sliced
• 1 tbsp chopped cilantro
• 1/4 cup sun dried tomatoes, packed in olive oil. chopped
• 1/2 tsp salt
• Egg roll wrappers
• water (for sealing edges of eggrolls)
• oil (for frying)

Instructions

1. Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
2. Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
3. Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
4. Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes.
5. Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
6. Roll up the eggroll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
7. Repeat with remaining egg roll wrappers until the avocado mixture is gone.
8. Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
9. Remove from oil to paper towels to drain.
10. Cut at an angle and enjoy!

Source: http://www.iwashyoudry.com/2012/08/31/avocado-egg-rolls-with-creamy-cilantro-ranch-dip/

Chicken Egg Rolls

Ingredients:
For the filling:
2 Tbs soy sauce, divided
2 cloves minced garlic, divided
2 chopped green onions, divided
3 tbsp. vegetable oil, divided
8 oz boneless, skinless chicken breasts, cut into strips
1/2 small head green cabbage, shredded thin
1 large carrot peeled and shredded
1 cup fresh bean sprouts
To finish:
12-16 egg roll wrappers
1 tbsp. cornstarch mixed with 3 tbsp. water
Peanut oil, for frying
To marinate the chicken, combine 1 Tbs of sauce sauce, 1 minced garlic clove, one green onion, 1 Tbs of oil and the chicken breast in a ziplock bag. Move the liquid around the chicken and seal the bag, pressing out as much air as possible. Refrigerate for 30 minute or up to 3 hours.
Heat 1 Tbs of oil in a large saute pan over high heat. When the oil is hot, carefully add the chicken to the pan. Cook the chicken until cooked through and browned on both sides. Remove from pan cut into very small pieces. Set aside.
Reduce heat to medium and add the remaining 1 Tbs of oil to the pan. Add the shredded cabbage, carrots and remaining Tbs of soy sauce to the pan. Saute for 5 minutes, until vegetables have softened. Add the bean sprouts and cook for another 2 minutes. Lastly, add the remaining glove of minced garlic and cook until fragrant, about one minute.
Add the remaining tablespoon of oil to the pan. Add the shredded cabbage and carrots, and the remaining tablespoon of soy sauce. Stir to toss the vegetables. Cook over high heat for about 2 minutes. Toss in the bean sprouts, remaining garlic and green onions and cook for 1 minute more. Remove from the heat and stir in the chicken. Place the entire mixture into a strainer placed over a bowl. Press down mixture to expel as much moisture as possible. Let mixture sit for at least 30 minutes before filling the egg roll wrappers.
To complete the egg rolls, heat at least 3 inches of oil in a Dutch oven or deep fryer to 375F. While the oil is heating, prepare the egg rolls. Lay one egg roll wrapper on a clean, dry surface with one corner facing you. Place 1-2 Tbs of the chicken/cabbage mixture in the middle of the egg roll wrapper. Fold the corner closest to you over the filling. Rolling slightly away from you, fold the two corners facing to the side in towards the middle. Continue rolling the wrapper tightly away from you. Dip a finger in the cornstarch/water mixture and brush the inside of the remaining corner with it. Adhere it to the egg roll and repeat with the remaining egg roll wrappers and mixture.
Fry egg rolls, 4-5 at a time until golden brown, about 5 minutes. Let drain on a paper towel and serve warm with sweet and sour sauce, duck sauce or soy sauce.

Source: http://www.cakeandallie.com/2012/01/chicken-egg-rolls/

Southwestern Egg Rolls with Avocado Ranch

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers
Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
Place all ingredients in a blender and pulse until smooth. Use immediately.

Source: http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/

Southwestern Egg Rolls

Ingredients:

• 2 cups frozen corn, thawed
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups reduced fat shredded Mexican cheese blend (I used Weight Watchers brand)
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 4 scallions (green onions), chopped
• 1 (4 oz) can of green chiles, drained
• 1 t ground cumin
• ½ t chili powder
• 1 t salt
• ½ t black pepper
• ¼ t cayenne pepper
• 24 egg roll wrappers (1 package)

Directions:

1. Preheat the oven to 425. Lightly mist two baking sheets with cooking spray and set aside.
2. In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.
3. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the mixture from the bowl on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.
4. When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with salsa for dipping.

Weight Watchers Points Plus:2 per egg roll (P+ calculated using the recipe builder on weightwatchers.com)

Source: http://www.emilybites.com/2012/06/southwestern-egg-rolls.html#more