Mediterranean Spinach and Fig Salad
A Cool Mediterranean Recipe for a Hot Summer Day
3
cups baby leaf spinach, raw
1/2 cup canned chick peas (drained and rinsed)
4 walnut halves
2 organic Turkish figs, sliced
5 grape tomatoes
1 Kirby cucumber, sliced
4 tbsp vinaigrette dressing
Toss all ingredients and enjoy.
1/2 cup canned chick peas (drained and rinsed)
4 walnut halves
2 organic Turkish figs, sliced
5 grape tomatoes
1 Kirby cucumber, sliced
4 tbsp vinaigrette dressing
Toss all ingredients and enjoy.
Mediterranean
Stuffed Chicken Breasts
Ingredients
·
The
5 Ingredients
·
1 large red bell pepper
·
1/4
cup (1 ounce) crumbled feta
cheese
·
2
tablespoons finely chopped pitted
kalamata olives
·
1
tablespoon minced fresh basil
·
8 (6-ounce) skinless, boneless chicken
breasts
Preparation
1.
Directions:
Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and
membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet;
flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top
plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to
medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a
horizontal slit through thickest portion of each chicken breast half to form a
pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening
with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon
black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6
minutes on each side or until done. Remove from grill; cover loosely with foil,
and let stand 10 minutes.
Nutritional
Information Amount
per serving
Calories: 210 Fat: 5.9g Saturated fat: 1.9g Monounsaturated fat: 2.3g Polyunsaturated fat: 1g Protein: 35.2g Carbohydrate: 1.8g Fiber: 0.5g Cholesterol: 98mg Iron: 1.3mg Sodium: 266mg Calcium: 43mg
Mediterranean
Pizza with Whole Wheat Crust
Yield: 8 servings
(serving size: 1 slice)
Recipe Time Cook
Time: 20 Minutes Nutritional Information Amount
per serving Calories: 189
Fat: 6.2g Saturated fat: 2.6g Protein: 8.1g
Carbohydrate: 27.3g Cholesterol: 11mg Iron: 2.1mg Sodium: 394mg Calories from fat: 28% Fiber: 3.8g Calcium: 127mg
Ingredients
·
2
tablespoons honey $
·
1
1/2 teaspoons dry yeast
·
2
tablespoons warm water (100° to
110°)
·
1
tablespoon olive oil
·
1
cup all-purpose flour
·
1/4
cup whole wheat flour
·
3/4
teaspoon salt, divided
·
1/3
cup cold water
·
Cooking
spray
·
2
teaspoons cornmeal
·
1 plum tomato, thinly sliced
·
1
teaspoon olive oil $$
·
1/2
cup chopped red onion
·
1 small zucchini, thinly sliced
·
4 garlic cloves, minced
·
1 (14-ounce) can quartered artichoke
hearts, drained
·
2
tablespoons chopped fresh basil,
divided
·
2
tablespoons chopped fresh
oregano, divided
·
1/4
teaspoon black pepper
·
3/4
cup (3 ounces) pre-shredded
part-skim mozzarella and provolone cheese blend $
·
1/2
cup crumbled feta cheese with
basil and sun-dried tomatoes $
Preparation
1.
Combine
first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon
oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir
flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold
water, stirring until dough forms a ball.
2.
Turn
dough out onto a lightly floured surface. Knead until smooth and elastic (about
2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place
dough on a 12-inch pizza pan coated with cooking spray and sprinkled with
cornmeal.
3.
Cover
and let rise in a warm place (85°), free from drafts, 1 hour or until doubled
in size.
4.
Place
tomato slices on paper towels; let stand 5 minutes.
5.
Preheat
oven to 400°.
6.
Heat
1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic;
sauté 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of
basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and
pepper. Set aside.
7.
Crimp
edges of dough with fingers to form a rim; coat with cooking spray. Bake at
400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup
cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend.
Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining
basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden.
Serve immediately
Awesome Mediterranean recipe, hope you can post pictures so that I know what I'm doing in the kitchen. :)
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