Stuffed Garlic Spinach Bread

Ingredients:
2 tablespoons extra-virgin olive oil, divided
1 large onion, finely chopped
3 cloves garlic, minced
1 can (14.5 ounces) no-salt-added chopped spinach, drained and squeezed dry
1/2 cup diced, canned red bell peppers
12 large black olives, chopped (optional)
Pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese, divided
Kosher salt and ground black pepper, to taste
1 pound frozen pizza dough, thawed

Directions:

Preheat oven to 425°F.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and sauté until tender, about 3 minutes. Add garlic and stir 30 seconds. Remove from heat and stir in spinach, peppers, olives (if desired), crushed pepper, 3 tablespoons Parmesan cheese, salt and pepper (to taste).

Roll out pizza dough into a 12-inch round using just enough flour on the work surface and dough to keep it from sticking. Brush off excess flour and transfer dough to a baking sheet. Sprinkle remaining Parmesan over the center and mound the spinach mixture on one side of the dough leaving a 1/2-inch border of exposed dough at the edge. Brush the exposed edge with water, and fold the other side of the dough over top, stretching it so that it completely encases the filling. Firmly pinch the edges together sealing the filling inside. Cut 4 slits in the top and brush with remaining olive oil. Bake until crisp and brown, about 20 minutes; cool 10 minutes before serving. Cut in 6 wedges.

http://www.hostesswiththemostess.com/recipe_box/stuffedgarlicspinachbread

Colorful Veggie and Tortilla Dinner

Ingredients
1/4 cup water
1/4 cup uncooked instant brown rice
1 1/2 cups frozen mixed vegetables (from 1-lb bag), thawed
2 cans (14.5 oz each) no salt-added stewed tomatoes, drained
1 can (15.5 oz) dark red kidney beans, drained, rinsed
1/4 cup finely chopped fresh cilantro
1/2 medium onion, finely chopped (1⁄4 cup)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 large cloves garlic, finely chopped
1/4 teaspoon pepper
5 fat-free flour tortillas (8 inch), heated
1/4 cup fat-free sour cream
Chopped fresh cilantro
2 medium plum (Roma) tomatoes, chopped (2/3 cup)

Preparation

1. In 2-quart saucepan, heat water to boiling. Stir in rice; return to boiling. Reduce heat; cover and cook 5 to 10 minutes or until liquid is absorbed.

Stir in thawed vegetables, stewed tomatoes, beans, 1/4 cup cilantro, the onion, cumin, coriander, garlic and pepper. Cook until hot.

Place warm tortillas on individual plates. Cover tortillas evenly with rice mixture. Top each with sour cream, chopped cilantro and tomatoes.

http://www.thenest.com/Recipes/Vegetable_Fast_Easy_Mexican-food_Vegetarian_43260/detailview.aspx?type=7&id=43260

Caribbean Chicken and Pineapple Salsa

Ingredients
1 1/4 cups Fiber One® cereal
2 teaspoons jerk seasoning (dry)
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon red pepper sauce

Pineapple Salsa
1 can (8 oz) crushed pineapple in juice, undrained
1/4 cup chopped red bell pepper
1/4 cup chopped apricots or papaya, if desired
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
1 teaspoon lemon juice

Preparation

Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.

In large resealable food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.

Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, mix salsa ingredients. Cover; refrigerate until serving time. Serve with chicken.

http://www.thenest.com/Recipes/Chicken_Entree_Fast_Easy_43259/detailview.aspx?type=7&id=43259

Heirloom Tomato Flat Bread

Dough Ingredients
1 1/4 cups all-purpose flour
1/8 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup warm water
3 tablespoons extra-virgin olive oil

Basil Oil Ingredients
1/2 cup firmly packed fresh basil leaves
1/3 cup extra-virgin olive oil

Fried Garlic Ingredients
1/2 cup canola oil
6 cloves garlic, thinly sliced

Additional Ingredients
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
3 heirloom tomatoes, thinly sliced
Sea salt and freshly ground pepper
1/3 cup shaved pecorino romano cheese
Minced fresh basil for garnish

For the dough: Combine the flour, baking powder, and salt in a large bowl. Stir with a whisk to blend. Combine the water and oil in a cup and stir into the dry ingredients. Transfer the dough to a floured work surface and knead until smooth, about 5 minutes. Divide the dough in half, cover with a damp towel, and let the dough rest for 30 minutes.

For the basil oil: Blanch the basil in boiling water for 10 seconds, then drain and plunge into ice water to cool. Squeeze dry and place in a blender with the extra-virgin olive oil. Blend for 20 seconds and pass through a fine-meshed sieve; discard the solids.

For the fried garlic: Heat the canola oil in a small saucepan over medium-high heat to 325°F. Fry the garlic slices until just golden brown, 2 to 3 seconds. Drain in a fine-meshed sieve, then transfer the garlic to a paper towel to soak up excess oil.

Preheat an oven to 400°F with a pizza stone inside, if you have one. Flatten each dough ball into a disk and roll into an 8-inch round. Place the rounds directly on the pizza stone. If not using a pizza stone, place the rounds on a baking sheet. Prick the dough all over with a fork and bake for 10 to 12 minutes, or until just golden. Remove from the oven and increase the oven temperature to 425°F.

Sprinkle half of the Parmesan and mozzarella on each baked bread. Place the breads in the oven on the pizza stone or baking sheet and bake for 10 minutes, until the cheese melts and just starts to brown. Remove from the oven and layer each with the tomato slices in a single layer, season with salt and pepper, and drizzle evenly with the basil oil. Top each with half of the pecorino cheese shavings and return to the oven for about 5 minutes, or until the pecorino turns slightly golden. Remove from the oven and garnish with basil and fried garlic. Use a pizza wheel to cut each bread into 6 slices and serve right away.

http://www.thenest.com/Recipes/Bread_Appetizers_Summer-food_Brunch_Entree_Comfort-food_Vegetarian_35323/detailview.aspx?id=35323&type=7

Countertop Grilled Chicken Breasts With Garlic and Parsley

Ingredients:

1 whole chicken breast, halved and boned, skin left on
8 plump garlic cloves, peeled
1/4 cup chopped flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 medium lemon, juiced
Directions:

Preheat an electric panini maker or double-sided countertop grill. Ease your fingers between the chicken's skin and meat. Bring a small saucepan of water to a boil. Add the peeled garlic cloves and boil them for 1 minute. Drain well and rinse with cold water. Cut the garlic cloves lengthwise into paper-thin slices. Put the garlic in a small bowl with the parsley, salt, and pepper, and toss well. Stuff half of the garlic mixture under the skin of the chicken breasts, then lightly salt both sides. Place the chicken skin side up in the panini maker or countertop grill. Close the lid and cook the chicken until its skin is deep golden brown and the meat is cooked through, about 12 minutes. Test by piercing the meat with a thin skewer and checking to see that the juices run clear.

While the chicken is cooking, melt the butter in a small sauté pan over medium-high heat. Add the remaining garlic-parsley mixture and sauté until the garlic starts to turn golden, 3 to 4 minutes. Add the lemon juice and stir and scrape with a wooden spoon to dissolve the pan deposits. Taste the sauce and, if necessary, adjust the seasoning with a little more salt and pepper. Transfer the chicken breasts to two heated plates, spoon the sauce over and around the chicken, and serve.

http://www.thenest.com/Recipes/Chicken_Low-Carb_Healthy_Grilling_8496/detailview.aspx?id=8496&type=7

Grilled Southwestern Corn

Ingredients
4 medium ears fresh sweet corn, husks removed
1/4 teaspoon salt
2 teaspoons finely chopped fresh cilantro
1 tablespoon olive or canola oil
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)

Preparation

1. Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.

Meanwhile, in small bowl, mix salt and cilantro; set aside.

In 8-inch nonstick skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush cumin mixture over hot corn; sprinkle with cilantro-salt mixture.

http://www.thenest.com/Recipes/Vegetable_Grilling_Summer-food_Vegetarian_43261/detailview.aspx?id=43261&type=7

Loaded Twice Baked Potatos

Ingredients:
4 medium russet potatoes
8 ounce(s) 90%-lean ground beef
1 cup(s) broccoli florets, finely chopped
1 cup(s) water
1 cup(s) reduced-fat Cheddar cheese, divided
1/2 cup(s) reduced-fat sour cream
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
3 scallions, sliced

Directions
1.
Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
2.
Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3.
Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

http://www.delish.com/recipefinder/loaded-twice-baked-potatoes-recipe-5421