Nut-Free Basil Pesto

Ingredients:

2 Garlic cloves

1 C Packed Fresh Basil leaves

1 T Lemon juice

1/2 C Grated Parmesan cheese

1/4 C Quality Olive oil

Salt and pepper, to taste

Directions:

In a food processor, mince garlic. Add basil leaves, lemon juice, and cheese. Pulse to combine. 

Drizzle Olive oil in and pulse. Add salt and pepper to taste. 

Store in an air-tight container for up to one week in the refrigerator. 

* Adapted from http://www.tworecipesblog.com/2013/10/nut-free-basil-pesto.html

Spring Chicken Quinoa Soup

Ingredients:

1 T Butter

1 T Olive oil

1 Medium onion, diced

1/4 C Chopped green onion

2 Carrots, peeled and diced

2 Cloves garlic, minced

Salt and pepper, to taste

1 t Herbs de Provence

4 C Chicken broth, hot

1 C Frozen peas

1 C Zucchini, diced

2 Chicken breasts, cooked and chopped or shredded

1/2 t Lemon peel

2 T Lemon juice

2 C Quinoa, rinsed and cooked

1/4 C Fresh Basil leaves, chopped

Directions:

In a large pot, melt butter and olive oil together. Add onions, carrots, and garlic. Cook at medium heat until onions are translucent.

Add salt, pepper, Herbs de provence, and chicken broth. Bring to a boil.

Reduce heat and add peas, zucchini, chicken, lemon peel, lemon juice, quinoa, and basil leaves. Cook until zucchini and peas are done.

Yield: 4-5 Servings

* Adapted from http://thecozyapron.com/simple-lemony-chicken-spring-veggie-soup-a-little-sunshine-in-my-spoon/

Asian Burgers

Ingredients:

1 Pound lean ground beef

1/4 C Chopped green onion

2 T Hoisin sauce

1 T Asian-style chili-garlic sauce (or other hot sauce)

1 t Asian sesame oil

1/2 t Garlic powder

1/4 t Crushed red pepper flakes

1/4 t Ground ginger 

Salt and pepper, to taste

Directions:

Thoroughly mix all ingredients. 

Refrigerate overnight if desired.

Form into patties, grill, and enjoy!

Note: To make into meatballs, add 1/4 C Corn flake or panko crumbs, 1 Egg, and 1/4 C Milk. Form into balls and cook in oil in a large skillet.

* Adapted from http://m.allrecipes.com/recipe/232591/asian-barbecue-burgers

Strawberry Frozen Yogurt

Ingredients:

2 C Full fat plain yogurt

1/2 C Milk

1/4 C Sugar

2 C Strawberries, puréed (fresh or frozen), makes about 1 C of purée

1/2 t Vanilla extract (or use vanilla flavored yogurt)

Directions:

Combine ingredients in a mixing bowl. Pour into ice cream maker and proceed using your machine's instructions.

Yield: About 1 quart

* Note: If puréed strawberry is a little watery then strain before adding to yogurt mixture. 

Mini Cheesecakes

Ingredients:

2/3 C Graham Cracker Crumbs
2 T Sugar
2 T Butter, melted
2 8oz Packages cream cheese, softened
1/2 C Sugar
1 T Lemon juice
1/2 t Vanilla extract
2 Eggs

Directions:

Preheat oven to 325 degrees.

Grease a 12-cup muffin pan.

In a small bowl, mix together the graham cracker crumbs, sugar, and buttermwith a fork until combined.

Measure about a tablespoon of the mixture into the bottom of each muffin cup, pressing down firmly.

Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.

Beat together the cream cheese, sugar, lemon juice, and vanilla until fluffy. Mix in the egg.

Pour the cream cheese mixture into the muffin cups, filling each until about 3/4 full. Bake at 325 degrees for 25 minutes.

Cool completely in pan before removing.

Refrigerate until ready to serve.

Yield: 12 Cheesecakes

* Adapted from http://allrecipes.com/Recipe/Mini-Cheesecakes-III/

Banana Zucchini Muffins

Ingredients:

Nonstick cooking spray

1 3/4 C All-purpose flour

1/2 C Ground flaxseed

1 C Lightly packed brown sugar

2 t Baking soda

1 t Baking powder

1/2 t Coarse salt

1 t Ground cinnamon

1 1/2 C Coarsely grated zucchini

1/3 C Mashed ripe banana

3/4 C Milk

1 Large egg, lightly beaten

1 t Vanilla extract

Directions:

Lightly coat muffin pan with nonstick spray. Preheat oven to 350 degrees. 

In a large bowl, combine flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon. 

Mix in zucchini and banana. 

In a small bowl, whisk together milk, egg, and vanilla. 

Add the milk mixture to the zucchini mixture. Stir until combined, being careful not to overmix. 

Pour batter into muffin pan. 

Bake for 20-25 minutes, until toothpick in center comes out clean. 

Remove to cooling rack. 

Yield: 12 Muffins

Optional: Try adding 1 C of raisins or chopped dates for a fun twist! Add in at the end after the milk/egg mixture goes in. 

* Adapted from http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins