Fennel with parmesan cheese

Prep time:10 min

Cook time:35 min

Ready in:45 min

INGREDIENTS

2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese


DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

Mediterranean chicken

Ingredients:

4 chicken thighs,

1/2 onion, chopped

2 tablespoons olive oil

1 can (14 1/2 ounce) stewed tomatoes

1/2 cup dried plum (prune)

juice or orange juice

6 pitted dried plums (prunes)diced

1/4 teaspoon salt and freshly ground black pepepr

1 cup plain tabouleh

1/3 cups boiling water

1/2 cup chopped parsey

Preparation Time: Approximately 30 minutes

Cook Time: Approximately 50 minutes

Preparation:

Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on one side. Turn and add the onions; continue cooking until the onions and chicken are browned. Drain the excess fat. Stir in the tomatoes, dried plum juice, dried plums, salt and pepper. Cover and cook 5 minutes over medium heat. Uncover and and simmer about 10 minutes, until the sauce thickens and the chicken is done; turning the chicken and stirring the sauce occasionally. Meanwhilecombine the boiling water and the tabouleh. Cover and rest fro 5 minutes. Add the parsley to the tabouleh and season to taste with salt and pepper. Serve the chicken and sauce on a bed of the tabouleh.

Servings: 4

Caesar salad

Prep and Cook Time:10 minutes

Ingredients:

2 large head romaine lettuce, outer leaves removed & discarded
* (optional) 1/4 cup walnuts
Dressing:
2 TBS roasted tahini
1 2oz can anchovies, drained of oil, rinsed and chopped
4 medium cloves garlic, chopped
2 TBS lemon juice
3 TBS balsamic vinegar
3 TBS extra virgin olive oil
salt & cracked black pepper to taste

Directions:

Rinse lettuce, cut into bite size pieces, and dry. Try to get lettuce as dry as possible so dressing is not diluted. If you have a salad spinner it is best.
Blend dressing ingredients together for 1-2 minutes, drizzling the olive oil in at the end a little at a time. Toss romaine with desired amount of dressing and walnuts and chicken if desired. There will be dressing left over. It keeps very well in your refrigerator for up to 2 weeks.

Serves 4

Healthy Cooking Tips:
Make sure your lettuce is well dried so you don't dilute the dressing. This salad dressing is great if you want a healthy Caesar dressing with anchovies. If you don't like anchovies I would not bother making it, as it isn't nearly as good without them.

Tuna salad

Prep and Cook Time: 20 minutes

Ingredients:

2 6 ½ oz cans of light tuna, drained
1/4 cup finely diced celery
4 TBS chopped walnuts
4 TBS chopped fresh parsley
1/4 cup finely minced onion
salt & black pepper to taste
1 medium head romaine lettuce, chopped
1 small tomato, seeds and excess pulp removed and chopped
Dressing
2 medium cloves garlic pressed
2 TBS prepared Dijon mustard
1 tsp honey
1/2 tsp salt
1/2 tsp cracked black pepper
4 TBS fresh lemon juice
1/4 cup sunflower seeds
4 oz silken tofu
1/2 tsp Italian herbs
3 TBS extra virgin olive oil
*a little water to thin if necessary

Directions:
Mince onions and press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
Blend dressing ingredients in blender adding oil a little at a time at end (to incorporate.) Blend well to make sure sunflower seeds are ground.
Mix tuna, celery, walnuts, parsley, onion, salt and pepper.
Mix desired amount of dressing with tuna mixture.
Serve on bed of chopped romaine lettuce with chopped tomato.

Serves 2

Broccoli vith cheese

PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min

INGREDIENTS

8 cups fresh broccoli
1/2 cup butter
2 tablespoons all-purpose flour
1 small onion, chopped
1 1/4 cups milk
salt and pepper to taste
4 cups shredded Swiss cheese
2 eggs, beaten




DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
Bake in preheated oven for 30 minutes.

Asparagus and mushrooms

PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min

INGREDIENTS

1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.