Spinach and Feta Quesadillas

Ingredients:

1 Tbsp Olive Oil

1/2 small Onion (finely chopped)

10 oz package Frozen Spinach (thawed and squeezed dry)

6 oz Feta (crumbled)

1/4 cup Kalamata or Other Black Olives (pitted and chopped)

4 10-inch Flour Tortillas

Directions:

Warm oil in a medium skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in spinach and cook, stirring, until heated through, 2 to 3 minutes longer. Transfer to a bowl and stir in cheese and olives. Spread 1/4 cup of cheese mixture over 1/2 of each tortilla. Fold to cover; press lightly to seal. Place a large skillet over medium-high heat. Cook quesadillas one at a time in skillet, turning once, until gloden on both sides and cheese is melted, about 6 minutes total for each. Serve immediately.

http://www.allyou.com/

Blueberry Crumb Cake

Ingredients:

Topping

1/2 cup Sugar

1 tsp Cinnamon

2 Tbsp Unsalted Butter (melted and cooled)

2 Tbsp Canola Oil

3/4 cup All-Purpose Flour

Cake

1 1/4 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3 Tbsp Nonfat Sour Cream

3 Tbsp Unsalted Butter (at room temp)

3/4 cup Sugar

2 Large Eggs plus 1 Large Egg White

1 tsp Vanilla

1/2 cup Plain Lowfat Yogurt

1 cup Frozen Blueberries

Directions:

Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate. Preheat oven to 350 degrees F. Coat 9-inch round cake pan with cooking spray. Cut a 9 inch circle of parchment; plan in pan. Mist with cooking spray. Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a seperate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping. Bake cake until a toothpick inserted into center comes out clean, 50-55 minutes. Cool on a wire rack for 15 minutes before turning out of pan. Peel off parchment and turn cake right-side up on rack to cool.

http://www.allyou.com/

Whole Wheat Chocolate Blueberry Cake

Ingredients:

1 cup Whole Wheat Flour

1 cup Sugar

6 Tbsp Unsweetened Cocoa Powder

3/4 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

3/4 cup Water

1/2 cup Fresh Blueberries

1 Egg

1 cup Frozen Light Whipped Dessert Topping (thawed)

1/2 cup Semisweet Chocolate Pieces

Fresh Blueberries or Blueberry Sauce

Directions:

Preheat oven to 350 degrees F. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender, combine water, blueberries and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool completely on a wire rack. Invert into serving platter. In small microwave safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly. Cut cake into squares and serve. Top with fresh blueberries and serve with blueberry sauce.

www.bhg.com

Spicy Pickled Shrimp

Ingredients:

2 lbs Unpeeled, Large Raw Shrimp

3 Small White Onions (thinly sliced)

1/2 cup Olive Oil

1/4 Tarragon Vinegar

2 Tbsp Pickling Spices

2 tsp Salt

1 tsp Sugar

1 tsp Worchestershire Sauce

1/2 tsp Dry Mustard

1/4 tsp Ground Red Pepper

1/4 cup Chopped Fresh Parsley

Directions:

Peel shrimp; devein, if desired. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water. Layer shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.

http://www.southernliving.com/

Roasted Orange-Ginger Asparagus

Ingredients:

2 lbs Fresh Asparagus

1/4 cup Orange Juice

2 Tbsp Olive Oil

1 Tbsp Grated Fresh Ginger

1 Tbsp Dijon Mustard

1/2 tsp Salt

1/4 tsp Pepper

Directions:

Preheat oven to 400 degrees. Snap off and discard tough ends of asparagus, place asparagus on a lightly greased baking sheet. Whisk together orange juice, olive oil, and next 4 ingredients; drizzle mixture over asparagus. Bake at 400 degrees for 15 minutes or to desired degree of tenderness. Turn once after 8 minutes.

http://www.southernliving.com/

Morning Glory Muffins

Ingredients:

1 1/4 cups All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Ground Cinnamon

1 cup Old Fashion Quick Oats (uncooked)

1/2 cup Nonfat Skim Milk

1/4 cup Applesauce (unsweetened)

1/4 cup Packed Brown Sugar

1/4 cup Light Molasses

1 Tbsp Canola Oil

1 Large Egg

3 Carrots (shredded- about 1.5 cups)

1/2 cup Prunes (chopped)

Directions:

Preheat oven to 400 degrees. Grease 12 standard muffin-pan cups or line cups with fluted paper liners. In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; stir in oats. In medium bowl, with fork, mix milk, applesauce, brown sugar, molasses, oil and egg until blended; stir in carrots and prunes. Add applesauce mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Spoon batter into prepared muffin-pan cups (muffin cups will be full). Bake 23-25 minutes or until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

www. goodhousekeeping.com

photo: Donna Torre

Trail Mix

Ingredients:

1 cup Wheat Chex Cereal

1 cup Corn Chex Cereal

1 cup Multigrain Cherrios

3/4 cup Slivered Almonds

1 cup Dried Cranberries

1/2 cup Bittersweet Chocolate Chips

Directions:

Mix all ingredients together and divide into 1/2 cup servings. Enjoy in between meals as a quick energy snack.

Recipe provided by: Alicia Page