Marinated Shrimp and Artichokes

Ingredients:

1/4 cup White Balsamic Vinegar

2 Tbsp Finely Chopped Fresh Parsley

2 Tbsp Finely Chopped Green Onion

3 Tbsp Olive Oil

1 (0.75-oz.) Envelope Garlic-and-Herb Dressing Mix

1 lb Peeled and Deveined, Large Cooked Shrimp (21/30 count)

1 (14-oz.) can Artichoke Hearts (drained, and cut in half)

1 (6-oz.) can Large Black Olives (drained)

1 cup Halved Grape Tomatoes

1 (4-oz.) Package Feta Cheese (cut into 1/2-inch cubes)

Small Fresh Basil Leaves

Directions:

Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours. Stir in desired amount of basil just before serving. Serve with a slotted spoon. Tested with Good Seasons Garlic & Herb Salad Dressing & Recipe Mix.

www.southernliving.com

Hot Crawfish Dip

Ingredients:
1/2 cup Butter
1 Bunch Green Onions (sliced-about 1 cup)
1 Small Green Bell Pepper (diced)
1 (1-lb.) Package Frozen Cooked, Peeled Crawfish Tails (thawed and undrained)
2 Garlic Cloves (minced)
1 (4-oz.) Jar Diced Pimiento (drained)
2 Tsp Creole Seasoning
1 (8-oz.) Package Cream Cheese (softened- considered Reduced Fat)
French Bread Baguette Slices
Garnishes: Sliced Green Onion and Chopped Flat-Leaf Parsley

Directions:
Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

www.southernliving.com

Roasted Eggplant Dip

Ingredients:

1 Large Eggplant

1 Tbsp Lemon Juice

2 Tbsp Extra-Virgin Olive Oil

1 Onion (finely chopped)

1 Medium Red Bell Pepper (seeded, finely chopped)

1 Medium Green Bell Pepper (seeded, finely chopped)

1 Jalapeño (seeded, minced)

Salt and Pepper

1/4 Tsp Crushed Red Pepper

4 Cloves Garlicm (minced)

1 cup Drained Canned Petite Diced Tomatoes

1 Tsp Red Wine Vinegar

2 Tbsp Chopped Fresh Parsley

2 Tbsp Chopped Fresh Basil

2 Tbsp Grated Parmesan

Crudités or Pita Chips (optional)

Directions:

Cut eggplant in half lengthwise, cutting through stem. Scoop out pulp, leaving a 1/4-inch border. Brush the insides with lemon juice, wrap tightly in plastic wrap and refrigerate. Finely chop eggplant pulp. Warm oil in a large skillet over medium heat. Add pulp, onion, bell peppers and jalapeño. Sprinkle with 1 tsp. salt, 1/2 tsp. pepper and crushed red pepper. Sauté until vegetables are tender, about 12 minutes. Add garlic and tomatoes; sauté for 5 minutes longer. Let cool for 10 minutes, then stir in vinegar, parsley, basil and Parmesan. Transfer to a bowl and let cool completely. (Dip can be made up to 8 hours ahead. Cover and refrigerate.) When cool, taste and season with additional salt and pepper. Pat eggplant shells dry and fill with dip. Serve with crudités and pita chips, if desired.

Recipe at www.allyou.com

Strawberry-Ricotta Bruschetta

Ingredients:
2 tablespoon(s) packed brown sugar
2 tablespoon(s) balsamic vinegar
1/4 teaspoon(s) vanilla extract
1 pound(s) strawberries, hulled and cut into 1/3-inch slices
8 slice(s) (each 3/4 inch thick and 5 inches wide) rustic country bread
1 container(s) ricotta cheese
1 bunch(es) (about 32 leaves) basil, torn if large

Directions:
In large bowl, stir brown sugar, vinegar, and vanilla until sugar dissolves. Stir in sliced strawberries. Let stand 1 hour. Toast bread until golden brown. Cool completely. Spread 2 tablespoons on each bread slice. Alternate strawberries and basil leaves in a single layer, overlapping slices. Drizzle strawberry juices over top and serve.

Good Housekeeping

5 Minute Hummus

Ingredients:
1 15 Oz. Can Chickpeas, Rinsed
1 Clove Garlic
¼ Cup Olive Oil, Plus More For Serving
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Tahini (Sesame Seed Paste; Optional)
1 Tsp. Ground Cumin
Kosher Salt
¼ Tsp. Paprika

Directions:
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using) cumin and ¾ tsp. salt until smooth and creamy. Add 1 to 2 tbsp. water as necessary to achieve the desired consistency. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Real Simple Magazine

Roasted Tomato and Feta Shrimp

Ingredients:

2 pints Grape Tomatoes
3 Garlic Cloves (sliced)
3 Tbsp Olive Oil
1 tsp Kosher Salt
1/2 tsp Pepper
1 1/2 lbs Peeled and Deveined, Medium-Size Raw Shrimp (31/40 count)
1/2 cup Chopped Jarred Roasted Red Bell Peppers
1/2 cup Chopped Fresh Parsley
1 (4-oz.) package Crumbled Feta Cheese
2 Tbsp Fresh Lemon Juice
Crusty French Bread (sliced)

Directions:

Preheat oven to 450°. Place tomatoes and next 4 ingredients in a 13- x 9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty French bread.

http://www.southernliving.com/

Cucumber Peach Salsa

Ingredients:
2 Cups Peaches (Peeled and Pitted)
1 Cup Cucumber
½ Cup Red Bell Pepper
½ Cup Red Onion
2 Tbsp Fresh Mint
1 Tsp Hot Red Pepper Flakes
Salt and Pepper
2 Tbsp White Balsamic Vinegar

Directions:
Chop and mix ingredients. Refrigerate for an hour before serving.

http://www.womenshealthmag.com/

Tomato Corn Salsa

Ingredients:
1 ½ Cups Grape Tomatoes
1 Cup Corn Kernels
½ Cup Red Onion
½ Cup Black Beans
¼ Cup Cilantro or Parsley
½ Jalapeño
1 Clove Garlic
½ Tsp Cumin
Salt and Pepper
2 Tbsp Red Wine Vinegar

Directions:
Chop and mix ingredients. Refrigerate for an hour before serving.

http://www.womenshealthmag.com/

Mango Ginger Salsa

Ingredients:
1 Medium Mango (Peeled)
1 Cup Pineapple
½ Cup Red Onion
2 Tbsp Scallions
1 Tbsp Fresh Ginger (Grated)
1 Clove Garlic
1 Tbsp Rice Wine Vinegar
1 Tsp Honey

Directions:
Chop and mix ingredients. Refrigerate for an hour before serving.

http://www.womenshealthmag.com/

Avocado Quesadillas

Ingredients:
4 Soft Flour or Corn Tortillas
4 Oz Manchego Cheese (Sliced)
1 Avocado (Pitted, Peeled, and Cut into Chunks)
16 Canned or Jarred Jalapenos

Directions:
Place 1 tortilla on a work surface. Place about a quarter of the cheese on one half, not too near edge so cheese will not melt out as it cooks. Top cheese with a quarter of the avocado and four jalapeno slices. Fold tortilla in half over filling to form a semicircle. Heat a grill pan or skillet over medium heat. Slide uncooked quesadilla onto the pan. Squish down with a weight or just press briefly with a spatula. Cook 1 minutes, then flip the quesadilla and grill 1 minute more or until cheese is melted. Transfer quesadilla onto a cutting board and slice into 6 wedges. Serve immediately. Repeat with remaining ingredients. Make 24 wedges.

http://www.bhg.com/

Edamame- Avocado Dip

Ingredients:
1- 12 Oz Package Frozen Shelled Edamame (Sweet Soybeans-Thawed)
1 Medium Avocado (Halved, Seeded, Peeled, and Cut Up)
¼ Cup Chopped Onion
3 Tbsp Lemon Juice
2 Tbsp Purchased Basil Pesto
¾ Tsp Sea Salt or Kosher Salt
¼ Tsp Freshly Ground Black Pepper
Chopped Tomato (Optional)
Pita Chips or Tortilla Chips

Directions:
In a food processor combine edamame, avocado, onion, lemon juice, pesto, the ¾ tsp. salt, and ¼ tsp. pepper. Cover and process until well combined and nearly smooth. Place dip in an airtight container; cover. Chill until serving time. To serve, top with chopped tomato and additional sea salt and pepper. Serve with pita or tortilla chips. Makes 2 ½ cups dip (twenty, 2 tbsp. servings.)

http://www.bhg.com/

Spiced Chickpeas

Ingredients:
2 Tbsp Olive Oil
2 Cups Cooked Chickpeas
Salt and Pepper
1 Tbsp Chili Powder
¼ Cup Fresh Parsley (Chopped)

Directions:
Heat olive oil over medium- high heat in a skillet large enough to hold chickpeas in one layer. Meanwhile, gently dry chickpeas with paper towels to remove as much moisture as possible. When oil is hot, add chickpeas to skillet and sprinkle with salt and pepper to taste. Cook, shaking the pan occasionally, until chickpeas are browned, 15- 20 minutes. Sprinkle with chili powder. Serve warm in a bowl, topped with parsley.

http://www.womenshealthmag.com/

Salmon- Arugula Dip

Ingredients:
1 Cup Chopped Arugula
½ Cup Smoked Salmon
¼ Cup Finely Chopped Fresh Chives
2 Cups Plain Greek Yogurt
1 Tbsp Lemon Juice
Salt and Pepper

Directions:
Mix all ingredients together. Salt and pepper to taste. Serve immediately with crackers and crudités or cover and refrigerate for up to one day.

http://www.womenshealthmag.com/

Peanut Butter Protein Balls

Ingredients:
1 Cup Natural Peanut Butter (Creamy or Chunky)
1 Cup Honey
1 Cup Old- Fashioned Oatmeal
1 Cup Sliced Apricots
1 Cup Sliced Almonds
3 Scoops Vanilla Protein Powder
Cinnamon to Taste

Directions:
In a medium- size pot, heat honey and peanut butter on stove over medium heat until texture is runny. Mix in apricots, nuts, oatmeal, and protein powder. Stir until all ingredients are well coated. Let mixture cool in fridge. Roll into bite sized balls.

http://www.toneitup.com/

Slow-Baked Tomatoes with Garlic and Mint

Ingredients
1-1/2 lb. Cherry or Grape Tomatoes
1/4 to 1/2 cup Extra Virgin Olive Oil
7 cloves Garlic (peeled, split lengthwise and green shoot removed)
1 bunch Fresh Mint (trimmed)
1 to 2 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
Toasted Slices of Rustic Bread
Goat Cheese (optional)

Directions
Preheat oven to 325 degrees F. Wash and drain tomatoes well. Pat dry with paper towels. In a nonreactive (such as earthenware) 2-quart baking dish place tomatoes in a single layer. Pour on olive oil so they are very well coated and there should be a thin layer (1/8 inch) of oil on bottom of dish. Toss in garlic, mint, salt and pepper. Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape. Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese. Makes 8 servings.

http://www.bhg.com/

Hummus, Flatbread and Tomato

Ingredients:

1/2 oz. Hummus

2 Tomato Slices

3 Flatbreads

Directions:

Spread hummus onto flatbreads. Layer with tomato slices. Serve.

http://www.healthnews.ediets.com/

Artichoke Flatbread

Ingredients:
4 Whole Wheat Flat Breads
Olive Oil
6 Cups Fresh Spinach
6 oz Crumbled Garlic and Herb Goat Cheese
2- 6 oz. Jars Marinated Artichoke Hearts
1 Chopped Tomato

Directions:
Lightly brush both sides of 4 whole wheat flatbreads with olive oil. Grill directly over medium heat for 2 minutes to toast. Remove from grill. Divide 6 cups fresh spinach, 6 oz. crumbled garlic and herb goat cheese, 2 drained and chopped 6-oz. jars marinated artichoke hearts, and 1 chopped tomato among flatbreads. Grill about 2 minutes more or until bottoms are browned and toppings are heated through. Sprinkle with salt, pepper, and pizza seasoning.

www.bhg.com

Feta Spread

Ingredients:

8 oz Crumbled Feta Cheese

2 Tbsp Olive Oil

1 Tbsp Lemon Juice

1 tsp Finely Chopped Pepperoncini Salad Peppers

1 tsp Minced Garlic

1 tsp Chopped Fresh Oregano

1/4-1/2 tsp Dried Crushed Red Pepper

1/8 tsp Black Pepper

Directions:

Pulse all ingredients in food processor 6-8 times or until combined, stopping to scrap down sides. Cover and chill 2 hours before serving. Serve with Crostini or Pita Chips.

www.southernliving.com

Oregano Green Beans

Ingredients:

2 cups Chopped Onion

2 Tbsp Olive Oil

1 Garlic Clove (minced)

1 lb Fresh Green Beans (trimmed)

1-14oz can Diced Tomatoes (drained)

1/2 cup Vegetable or Low Sodium Chicken Broth

1 Tbsp Fresh Chopped Oregano

1 Tbsp Fresh Chopped Parsley

3/4 tsp Salt

1/2 tsp Pepper

1 Tbsp Fresh Lemon Juice

1/2 cup Crumbled Feta Cheese

Directions:

Saute onion in hot oil in a Dutch oven over medium heat 8 minutes or until tender. Add garlic; cook, stirring often, 4 minutes or until garlic is tender and golden brown. Add beans and next 6 ingredients; bring to a boil. Reduce heat to low; cover and simmer 10 minutes or until beans are tender. Stir in lemon juice. Transfer to a serving dish; sprinkle with feta. Serve with a slotted spoon.

http://www.southernliving.com/

Seaside Shrimp

Ingredients:
2 lbs. Peeled, Large Raw Shrimp
1 cup Bottle Lowfat Ceasar Dressing
1/4 cup Chopped Fresh Parsley
1/4 cup Fresh Lime Juice
2 Garlic Cloves (pressed)
1 tsp. Freshly Ground Pepper

Directions:
Preheat oven to 375 degrees F. Place all ingredients in a 13x9 inch baking dish, tossing to coat. Bake 18 minutes or until shrimp just turn pink, stirring at about 9 minutes.

http://www.southernliving.com/