Grilled Shrimp and Peach Satay (Serves 4) 2 peaches 24 raw shrimp, peeled and deveined 3 Tablespoons olive oil 1 Tablespoon chili paste 2 teaspoons fish sauce 2 teaspoons fresh cilantro, chopped 2 teaspoons lime juice 1. Cut each peach into 8 wedges. 2. On a skewer, place 3 shrimp and 2 peach wedges, alternating. 3. In a small bowl, mix the chili paste, fish sauce, cilantro, and lime juice. Brush onto each skewer. 4. Grill until shrimp is cooked through, about 2 minutes each side. Calories: 150 Total Fat: 9 g Carbohydrates: 5 g Protein: 10 g Grilled Shrimp and Peach Satay (Serves 4) 2 peaches 24 raw shrimp, peeled and deveined 3 Tablespoons olive oil 1 Tablespoon chili paste 2 teaspoons fish sauce 2 teaspoons fresh cilantro, chopped 2 teaspoons lime juice 1. Cut each peach into 8 wedges. 2. On a skewer, place 3 shrimp and 2 peach wedges, alternating. 3. In a small bowl, mix the chili paste, fish sauce, cilantro, and lime juice. Brush onto each skewer. 4. Grill until shrimp is cooked through, about 2 minutes each side. Calories: 150 Total Fat: 9 g Carbohydrates: 5 g Protein: 10 g
Mango Ricotta Stuffed French Toast with Fresh Berry Salsa (Serves 4) 1 cup fresh mango, peeled and sliced 4 whole grain flatbread 1 cup ricotta cheese 4 eggs 1 cup whole milk 2 teaspoons pure vanilla extract 4 teaspoons ground cinnamon 1 1/2 cups fresh mango, peeled and diced 1 1/2 cups fresh strawberry, sliced 1/4 cup fresh mint, chopped 4 teaspoons sugar 4 teaspoons powdered sugar 1. On one half of flatbread, place 2 T ricotta cheese followed by 1/4 cup sliced mango and another 2 T ricotta cheese. Fold flatbread to seal. Repeat for all flatbreads. 2. In a medium bowl, use a whisk to combine eggs, whole milk, vanilla, and cinnamon. 3. Dip Mango Ricotta Flatbread in cinnamon egg mixture on both sides. Using a griddle on medium high heat, cook flatbread on both sides until golden brown. 4. In a medium bowl, combine strawberries, diced mango, mint, and granulated sugar. Evenly disperse over each flatbread. 5. Top each flatbread with 1 teaspoon of powdered sugar. Calories: 490 Total Fat: 20 g Carbohydrates: 54 g Fiber: 12 g Mango Ricotta Stuffed French Toast with Fresh Berry Salsa (Serves 4) 1 cup fresh mango, peeled and sliced 4 whole grain flatbread 1 cup ricotta cheese 4 eggs 1 cup whole milk 2 teaspoons pure vanilla extract 4 teaspoons ground cinnamon 1 1/2 cups fresh mango, peeled and diced 1 1/2 cups fresh strawberry, sliced 1/4 cup fresh mint, chopped 4 teaspoons sugar 4 teaspoons powdered sugar 1. On one half of flatbread, place 2 T ricotta cheese followed by 1/4 cup sliced mango and another 2 T ricotta cheese. Fold flatbread to seal. Repeat for all flatbreads. 2. In a medium bowl, use a whisk to combine eggs, whole milk, vanilla, and cinnamon. 3. Dip Mango Ricotta Flatbread in cinnamon egg mixture on both sides. Using a griddle on medium high heat, cook flatbread on both sides until golden brown. 4. In a medium bowl, combine strawberries, diced mango, mint, and granulated sugar. Evenly disperse over each flatbread. 5. Top each flatbread with 1 teaspoon of powdered sugar. Calories: 490 Total Fat: 20 g Carbohydrates: 54 g Fiber: 12 g
Maple-Mustard Pork Tenderloin with Sautéed Apples (Serves 4) 1 pound pork tenderloin 2 Tablespoons Dijon mustard 1 Tablespoon maple syrup Pinch of fresh rosemary, chopped Salt and pepper to taste 1 1/4 teaspoons olive oil 3 fresh apples, peeled and sliced 1 1/4 teaspoons maple syrup 1/4 cup water 1. In a small bowl, combine mustard, maple syrup, rosemary, salt, and pepper. 2. Place pork in a re-sealable bag with marinade and place in refrigerator for 30 minutes or overnight. 3. Remove pork from bag and place on broiler pan coated with cooking spray. 4. Bake pork tenderloins at 425 F for 25 minutes. 5. Heat olive oil in a nonstick skillet over medium-high heat until hot. Add apples and sauté for 10 minutes or until lightly browned and wilting. Reduce heat to low and add remaining maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. 6. Remove pork from roasting pan and add water to loosen any flavorful bits. Strain the water into the pan with apples. 7. Cut pork into slices and top with apples. Nutrition Facts: (6 ounces) Calories: 240 Total Fat: 6 g Carbohydrates: 16 g Protein: 29 g Maple-Mustard Pork Tenderloin with Sautéed Apples (Serves 4) 1 pound pork tenderloin 2 Tablespoons Dijon mustard 1 Tablespoon maple syrup Pinch of fresh rosemary, chopped Salt and pepper to taste 1 1/4 teaspoons olive oil 3 fresh apples, peeled and sliced 1 1/4 teaspoons maple syrup 1/4 cup water 1. In a small bowl, combine mustard, maple syrup, rosemary, salt, and pepper. 2. Place pork in a re-sealable bag with marinade and place in refrigerator for 30 minutes or overnight. 3. Remove pork from bag and place on broiler pan coated with cooking spray. 4. Bake pork tenderloins at 425 F for 25 minutes. 5. Heat olive oil in a nonstick skillet over medium-high heat until hot. Add apples and sauté for 10 minutes or until lightly browned and wilting. Reduce heat to low and add remaining maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. 6. Remove pork from roasting pan and add water to loosen any flavorful bits. Strain the water into the pan with apples. 7. Cut pork into slices and top with apples. Nutrition Facts: (6 ounces) Calories: 240 Total Fat: 6 g Carbohydrates: 16 g Protein: 29 g
Melon Cucumber Agua Fresca (Serves 6) 3 1/2 cup watermelon, cubed 1 3/4 cup cucumbers, peeled and seeded 1/2 cup mint, fresh and chopped 2 1/3 cup water 1/2 cup simple syrup* 1/4 cup fresh lemon juice 1. Place all ingredients into a blender and puree until smooth. * To prepare Simple Syrup place 1 cup sugar and 1 cup water in a small pot over medium heat. Heat until sugar melts then remove from heat and cool. Store in refrigerator. Nutrition Facts: (6 oz. portion) Calories: 80 Total Fat: 0 g Carbohydrates: 20 g Protein: 1 g Melon Cucumber Agua Fresca (Serves 6) 3 1/2 cup watermelon, cubed 1 3/4 cup cucumbers, peeled and seeded 1/2 cup mint, fresh and chopped 2 1/3 cup water 1/2 cup simple syrup 1/4 cup fresh lemon juice 1. Place all ingredients into a blender and puree until smooth. * To prepare Simple Syrup place 1 cup sugar and 1 cup water in a small pot over medium heat. Heat until sugar melts then remove from heat and cool. Store in refrigerator. Nutrition Facts: (6 oz. portion) Calories: 80 Total Fat: 0 g Carbohydrates: 20 g Protein: 1 g
Blueberry, Watermelon, and Walnut Salad with Chicken (Serves 4) 1/4 cup lime juice 1/4 cup olive oil 1/4 cup honey 1/4 teaspoon pepper 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper 2 cups cubed watermelon 1 cup blueberries 1 cup chopped walnut pieces, toasted 1/2 cup yellow bell peppers, diced 6 cups lettuce, spring mix 4 chicken breast, grilled and sliced 1. For the vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt, and pepper until fully combined. Set aside. 2. In a medium bowl, combine the watermelon, blueberries, walnuts, and bell pepper. Add half of the vinaigrette; toss to coat. 3. In a large bowl, toss the spring mix with the remaining vinaigrette. Divide onto 4 plates. 4. Divide the fruit and walnut mixture evenly on each plate. Top each plate with a chicken breast. Calories: 580 Total Fat: 38 g Carbohydrates: 34 g Fiber: 4 g Blueberry, Watermelon, and Walnut Salad with Chicken (Serves 4) 1/4 cup lime juice 1/4 cup olive oil 1/4 cup honey 1/4 teaspoon pepper 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper 2 cups cubed watermelon 1 cup blueberries 1 cup chopped walnut pieces, toasted 1/2 cup yellow bell peppers, diced 6 cups lettuce, spring mix 4 chicken breast, grilled and sliced 1. For the vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt, and pepper until fully combined. Set aside. 2. In a medium bowl, combine the watermelon, blueberries, walnuts, and bell pepper. Add half of the vinaigrette; toss to coat. 3. In a large bowl, toss the spring mix with the remaining vinaigrette. Divide onto 4 plates. 4. Divide the fruit and walnut mixture evenly on each plate. Top each plate with a chicken breast. Calories: 580 Total Fat: 38 g Carbohydrates: 34 g Fiber: 4 g