Peach Lemonade

• 4 c water
• 2 c coarsely chopped peaches
• 3/4 cup sugar
• 1 c fresh lemon juice
• 4 c ice
• 1 peach, cut into 8 wedges

Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Place peach mixture in a blender; let stand for 20 minutes. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.

Press peach mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour about 2/3 cup lemonade into each glass; garnish each glass with 1 peach wedge.

Spinach & Feta Chicken Sausage Fettuccine Alfredo

• 15 oz light creamy Alfredo pasta sauce
• 12 oz spinach & feta chicken sausage, fully cooked
• 8 oz fettuccine pasta
• 2 tbsp extra virgin olive oil
• 1garlic clove, finely minced
• 1/4 c fresh onion, chopped
• 1 tbsp fresh rosemary, finely chopped
• 1/2 c sun-dried tomatoes, julienne
• 1/2 c shredded parmesan cheese
• 1/2 c crumbled feta cheese
• 9 oz fresh baby spinach 

Cut the sausages on the bias 1/4" thick.

Cook the fettuccine according to package directions. Drain and reserve 1/4 cup of pasta water. Keep warm.
 
Heat a large skillet over medium high heat. Add the olive oil & sauté the garlic and onion for 2 minutes.
 
Add the sliced sausage pieces and sauté for 3-4 minutes. Fold in the fettuccine, rosemary, sun-dried tomatoes and cheeses. Add the Alfredo sauce and reserved pasta water. Simmer over medium heat for 8-10 minutes or until well-heated.
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Toss in the baby spinach at the end, and stir until all the ingredients are incorporated together
 

Cheesy Zucchini & Rice Casserole

• 1 1/2 c long-grain rice
• 3 c reduced-sodium chicken broth
• 4 c diced zucchini
• 2 red bell peppers, chopped 
• 1 large onion, diced 
• 3/4 tsp salt 
• 1 1/2 c low-fat milk
• 3 tbsp all-purpose flour 
• 2 c shredded pepper Jack cheese, divided
• 1 c fresh or frozen (thawed) corn kernels
• 2 tsp extra-virgin olive oil 
• 8 oz turkey sausage, casings removed
• 4 oz reduced-fat cream cheese
• 1/4 cup chopped pickled jalapeños

Preheat oven to 375°F. 

Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt.  Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.

Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.

Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

When the rice is done, stir in the sausage and cheese sauce.  Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.

Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

Quick Veggie Frittata

• 1 1/4 c shredded frozen hash browns
• 2/3 c shredded or grated carrot
• 1/4 c chopped onion
• 1 tbsp chopped fresh parsley
• 2 tsp olive oil
• Pinch of salt and pepper
• 2 large eggs
• 1/2 c egg substitute
• 1/4 c low-fat milk
• 1/8 tsp dry mustard
• Two dashes hot pepper sauce
• 1/2 cup shredded reduced-fat sharp cheddar cheese

In a microwave-safe 1-quart casserole dish, combine potatoes, carrot, onion, parsley and oil. Cover and microwave on HIGH for 3 minutes, stirring after 90 seconds. Add salt and pepper.

In mixing bowl, combine eggs, egg substitute, milk, mustard and hot pepper sauce by beating on medium speed for a minute or two. Pour egg mixture into casserole dish and stir to combine with potato mixture.

Cover dish and microwave on HIGH for 2 minutes. Draw cooked egg toward the middle of dish and the liquid egg toward the edges and microwave on HIGH for 2 minutes more. Sprinkle cheese on top, and microwave until cheese is melted, about 30 seconds more. Let stand a few minutes before serving.

Portobello Mushroom Burger

• 4 portobello mushroom caps
• Olive oil
• 8 oz jar of sun-dried tomatoes in oil
• 8 oz baby spinach
• 1 red onion, sliced into 1/4-inch rounds
• Salt
• Mayonnaise
• 4 Ciabatta roll

Prepare grill for high, direct heat.

While the grill is heating, sauté the baby spinach in a tablespoon of olive oil and a sprinkle of salt in a large sauté pan on medium high heat, just until the spinach wilts, then remove to a plate.

Wipe the mushrooms clean with a damp paper towel.  Slice off the stems and scrape out the gills.  Paint the tops of the mushroom caps with some of the oil from the sun-dried tomatoes.

Scrape the grill grates clean. Using a folded up paper towel dipped in olive oil, wipe down the grill grates to oil them. Brush the onion rounds with some olive oil and place them on the grill. Place the mushroom caps on the grill, top side down first. Sprinkle with a little salt. Grill the mushroom caps and the onion rounds for 4-5 minutes per side. Grill the burger buns, cut side down, for about 1/2 to 1 minute, until lightly toasted.

To assemble, spread some mayonnaise on each roll. Put a portobello mushroom cap on the bottom, then layer on the spinach, sun-dried tomatoes, and finally some onion. Serve at immediately.

Creamy Bacon & Artichoke Stuffed Potatoes

• 4 lg baking potatoes
• Kosher salt
• Olive oil
• 2 lg shallots, minced
• 4 thick cut slices bacon
• 12oz artichoke hearts, drained & chopped
• 1 tsp thyme
• 1/2 c goat cheese
• parsley

Preheat oven to 400 degrees,

Wash and dry potatoes.  Liberally drizzle potatoes with olive oil, then season generously with salt.  Wrap tightly in aluminum foil.  Bake in preheated oven for 50-60min or until fork tender.  Scoop out potatoes, leaving the skins to serve as a shell, into a medium bowl.

Cook cook bacon in a medium saucepan until crisp, remove to plate and crumble when cool.  Remove excess fat from pan.  Add shallots to saucepan and cook until translucent. Add artichokes and thyme; cook 2 minutes. Add bacon, artichoke mixture and goat cheese to potatoes; mix throughly. Season with salt and pepper.

  Place each potato shell in individual serving bowls.  Spoon potato & artichoke mixture into baked potato shells and warm in a 400 degree oven until ready to serve.  Top with parsley.

Spicy Southwestern Tabbouleh

• 3/4 c uncooked bulgur
• 1 1/4 c boiling water
• 1 1/2 tsp extra-virgin olive oil
• 1 c fresh cilantro, chopped
• 1 c red onion, vertically sliced
• 3/4 c tomato, diced & seeded
• 1/2 c green onion, sliced
• 1/2 c yellow bell pepper, diced
• 1/2 c avocado, chopped & peeled
• 1/4 c cucumber, diced-seeded-peeled
• 1/4 c queso fresco, crumbled
• 1/4 c extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp fresh lime juice
• 2 tsp jalapeño pepper, diced & seeded
• 3/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp ground red pepper
• 1/4 tsp paprika
• 1/4 tsp chili powder
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground allspice
• 1 garlic clove, minced
• Dash of hot pepper sauce

Combine bulgur, 1 1/4 cups boiling water, and 1 1/2 teaspoons oil in a medium bowl; cover and let stand 20 minutes. Drain bulgur through a fine sieve; place bulgur in a medium bowl. Add cilantro and remaining ingredients; toss well.