Fancy Green Beans 

What a treat for green beans! You’ll love the sweet-salty sauce, nutty taste of cashews and sprinkling of bacon. 

• 8 Servings
• Prep/Total Time: 30 min.

20 10 30

Ingredients

• 1-1/2 pounds fresh green beans, trimmed
• 2 bacon strips, diced
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon butter, melted
• 1/2 cup sliced sweet red pepper
• 1 small onion, cut into thin wedges
• 1/2 cup salted whole cashews
• 2 teaspoons lemon juice

Directions

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
• Meanwhile, in a small bowl, combine the teriyaki sauce, honey and butter. Saute pepper and onion in drippings until tender. Add the beans, teriyaki mixture, bacon, cashews and lemon juice; heat through. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 

139 calories, 

9 g fat (3 g saturated fat), 

8 mg cholesterol, 

278 mg sodium, 

12 g carbohydrate, 

3 g fiber, 

4 g protein.

RED PEPPER & CUCUMBER TEA SANDWICHES

Red Pepper and Cucumber Tea Sandwiches

 Miniature tea sandwiches filled with either red pepper and onion or cucumber and blue cheese spreads.

Prep Time:	30 minutes
Cook Time:	5 minutes
Difficulty:	INTERMEDIATE

Ingredients

1 cooking spray
2 1/2 cup chopped red bell peppers
1/2 cup fresh chopped onion
1 tbsp tomato paste
1/8 tsp salt (optional)
1/8 tsp black pepper
1 medium cucumber , seeded, peeled, coarsely shredded
1/2 cup cream cheese
1/2 cup crumbled blue cheese
1/8 tsp ground red pepper (cayenne)
12 piece Bread, white, very thin sliced
12 piece sliced whole wheat bread
1 oz parsley sprigs

Directions

1 Coat large skillet with cooking spray. Heat over medium. Add peppers and onions. Sauté 4 minutes or until soft.
2 In food processor or blender, puree cooked bell peppers and onions, tomato paste, salt, and pepper until smooth.
3 Return to skillet, cook over medium-high 3 minutes or until thick, stirring occasionally.
4 Transfer to bowl, cover and refrigerate.
5 Peel, seed and finely dice cucumbers.
6 Layer cucumbers between paper towels. Press to extract liquid.
7 In small bowl, blend cream cheese, blue cheese, and cayenne pepper until smooth. Add cucumber. Cover and refrigerate 20 minutes.
8 Spread 2 tablespoons of bell pepper spread on 6 slices of white bread. Cover with slice of white bread.
9 Spread 2 tablespoons cucumber spread on 6 pieces of wheat bread. Cover with slice of wheat bread.
10 Remove crusts and cut into quartered rectangles, triangles, or squares.
11 Arrange sandwiches on serving platter. Garnish with parsley sprigs.

Additional Information

Sandwiches can be made up to 3 hours in advance. Wrap in plastic and store in airtight container.

Nutrition Facts
Makes 24 servings
Serving Size: 2 piece
Amount Per Serving
Calories	81.9
Total Carbs	11.6 g
Dietary Fiber	1.6 g
Sugars	2.1 g
Total Fat	2.6 g
Saturated Fat	1.3 g
Unsaturated Fat	1.3 g
Potassium	86.4 mg
Protein	3.3 g
Sodium	138 mg
Dietary Exchanges 1/4 Fat, 1 Starch, 1/4 Vegetable

ROASTED RED PEPPER DIP

ROASTED RED PEPPER DIP

Makes 3/4 cups

Ingredients: 

2 medium red sweet peppers 

2 tablespoons tomato paste

1 teaspoon sugar

1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)

1/4 teaspoon salt

Dash of red pepper flakes

1 clove garlic, chopped

Directions:
1. Roast the peppers:
Cut peppers into quarters and remove stem, seeds, and membranes.
Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
Peel and discard skins.

2. Place peppers in a food processor, cover and blend until finely chopped.

3. Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.

Options: For a different colored dip, try orange or yellow sweet peppers.

NUTRITION FACTS:
Serving Size: 1 tablespoon (122 g)
Servings Per Recipe: 12

Amount per serving
Calories 36
Calories from fat 2
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 73 mg
Total Carbohydrates 9 g
Dietary Fiber 2 g
Sugars 0 g
Protein 1 g

RED SNAPPER W/ RED PEPPER CREAM SAUCE

Red Snapper with Red Pepper Cream Sauce 

 

Preperation Time: 10 minutes

Serves: 6

Cooking Time: 20 minutes

Ingredients:

1 tbsp plain low fat yogurt

1 tbsp tomato paste

1-1/2 lb red snapper fillets

1/4 cup water

1 tsp chili powder

1/2 small onion, chopped

1/2 red bell pepper, seeded and chopped

3 tbsp light cream cheese

2 tbsp white vinegar

Cooking Directions:

Turn on broiler. Combine first 4 ingredients in a saucepan over medium-high heat. Bring to a boil and reduce heat to low. Cover and simmer about 10 minutes, or until vegetables are tender. Drain and transfer to a food processor or blender. Season with salt and pepper to taste. Add next 4 ingredients and process until smooth. Arrange snapper fillets on a lightly oiled broiler pan. Spread with sauce. Place fillets 6 in. from heat source and broil about 10 minutes. 

Nutrition Facts

Calories 170

% Calories From Fat 18%

Total Fat 3.4g

Saturated Fats 1.3g

Mono-unsaturated Fats 0.8g

Poly-unsaturated Fats 0.8g

Cholesterol 58mg

Sodium 97mg

Total Carbohydrates 2.6g

Dietary Fiber 0.5g

Sugar 1.2g

Protein 31g

ROASTED RED PEPPER HUMMUS

Roasted Red Pepper Hummus


Healthy spread of pureed chick peas, tahini, yogurt, and spices.

Ingredients

1/2 cup canned garbanzo beans (chickpeas), unsalted , drained
1 tbsp tahini
1 oz plain yogurt
2 medium garlic cloves , minced
1 tbsp minced onion
1 pinch ground cayenne (red pepper) (to taste)
1 pinch black pepper (to taste)
2 oz roasted red peppers with brine (2 peppers)

Directions 1 Add the canned chickpeas, roasted red peppers, and sesame tahini in a blender and mix until smooth.
2 When finished, pour in the rest of the ingredients and blend until smooth.

Nutrition Facts
Makes 12 servings
Serving Size: 2 tbsp
Amount Per Serving
Calories	24.5
Total Carbs	3 g
Dietary Fiber	0.5 g
Sugars	0.5 g
Total Fat	0.9 g
Saturated Fat	0.1 g
Unsaturated Fat	0.8 g
Potassium	31.5 mg
Protein	1 g
Sodium	20 mg

LOW CARB RED PEPPER SOUP- VIDEO

4 Red Peppers, Chopped
2 TBS Olive Oil
2 TBS Chopped Onions
1 Clove Garlic, Minced
24 oz Chicken Broth
1/2 cup Cream
Dash Black Pepper
Makes 4 servings

Nutrition Info: (per serving)190 Calories, 16g Fat, 8g Carbs (1g Fiber) , 5g Protein