Tomato Basil Corn Salad with Shallot Miso Dressing

A very easy-to-make dish containing a white miso dressing that adds an earthy flavor to enhance the meaty flavor of the tomatoes. By salting the tomatoes and letting them set for 20 to 30 minutes, draws out their juices so they'll meld with the dressing when you combine all the components. Definitely a favorite! 

Ingredients:

- 3 large ripe heirloom tomatoes, cored and cut into 1-inch pieces, or 2 cups halved cherry tomatoes

- 1/2 tsp. salt

- 1/3 cup extra virgin olive oil

- 1 Tbs parsley, minced

- 3 Tbs red wine vinegar

- 1/2 Tbs Dijon mustard

- 1 Tbs reduced-sodium soy sauce

- 1 Tbs white miso

- 1/4 cup diced shallots

- 3 cups fresh corn kernels

- 1/4 cup shaved parmesan cheese

- 1/2 cup fresh basil, torn into small pieces

Place tomatoes in a large bowl and sprinkle with salt. Let set 20 to 30 minutes. Combine oil, parsley, vinegar, mustard, soy sauce, miso, and shallots in a pint jar. Seal and shake until blended. You can also add these ingredients to a blender to combine. Add the vinaigrette dressing, corn, cheese and basil to tomatoes. Toss gently to combine, serve immediately, and most importantly, ENJOY! :) If you'd like a printer-friendly version of this recipe, Click Here.

"Life is 10% of what happens to you and 90% of how 

you react to it." - Anonymous

Creamy Potato and Leek Soup

Only recently have I started cooking with leeks. Freshly diced in my salads, sautéed with other healthy vegetables, and in soups such as this one. So creamy and incredibly flavorsome. What's even better is it's very easy to make!

Ingredients:

- 4 cups chicken stock

- 2 russet potatoes, peeled and cut into large pieces

- 2 leeks (whites only), thoroughly washed and chopped

- 1 stalk celery, roughly chopped

- 1 bay leaf

- 1 tsp. fresh thyme

- salt and pepper

- 1/2 cup heavy cream

In a large sauce pan or dutch oven, add all of the ingredients down to and including a little salt and pepper (to taste). Boil until potatoes are soft, about 15 minutes. Remove bay leaf. Let set 5 minutes to cool slightly. Using an immersion blender, blender, or food processor, add half of the soup mixture and blend until it's smooth. (Release the lid slightly when blending hot liquids so the steam can escape. Hold a towel over the top.) After blended, add the remaining soup mixture and blend until smooth. Transfer to a medium sauce pan, add heavy cream and let simmer 5 to 10 minutes to thicken slightly. Remove to soup bowls, garnish with chives or thyme and Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"To change the world takes time; to change yourself 

takes courage." - R. S. Lowel

Individual Spinach and Ricotta Lasagnas

If you're still hungry after one of these amazing individual spinach and ricotta lasagnas, simply have another. Packed with savory prosciutto, spinach, ricotta and herbs, this lasagna is one of our favorites!

Ingredients:

- 4 uncooked lasagna noodles (I used the no-bake ones that are shorter than the regular longer ones)
- 1 ounce prosciutto
- 1 tsp. olive oil
- 1/2 shallot, chopped
- 4 oz. fresh spinach
- 1 cup part-skim ricotta cheese
- 2 Tbs grated parmesan cheese
- 1 tsp. dried thyme
- 3/4 tsp. dried basil, divided
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 cup reduced-fat shredded mozzarella cheese
- Pam cooking spray

Preheat oven to 350 degrees. *Boil lasagna just until it's al dente. Drain and cut each noodle crosswise into 3 pieces, forming 12 little squares. Set aside. In a large skillet, cook prosciutto on medium-high heat until crisp. Remove prosciutto, let cool slightly, crumble, and set aside. Add olive oil to the same skillet and sauté shallots for about a minute. Add fresh spinach and cook until spinach starts to wilt. Add crumbled prosciutto, mix and remove from heat. In a large bowl, combine ricotta cheese, parmesan cheese, thyme, 1/2 tsp. of the basil, salt, and pepper. Add the spinach mixture and combine. Coat 4 ramekin bowls with pam cooking spray. Arrange one pasta square on the bottom of each ramekin. Add a small amount of spinach and ricotta mixture on top of each lasagna square. Repeat by putting another pasta square on top of mixture and then evenly layer the rest of the spinach mixture on top. Finish with placing the last pasta square on top of each ramekin. Combine mozzarella and 1/4 tsp. basil. Sprinkle evenly over all 4 ramekins. Place ramekins on a cookie sheet and cover loosely with aluminum foil. Place in oven and bake for 20 minutes. Let stand 5 to 10 minutes before serving. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

*NOTE: Even though I bought the no-bake pasta noodles, I still boiled until they were al dente. This way, you only have to bake lasagnas for 20 minutes as opposed to longer. 

"Never upset the person who cooks your dinner." - Garfield

Meatloaf Cupcakes

The next time your family asks "What's for dinner?", you can honestly tell them "cupcakes!" :)

Ingredients:

- 1 lb. lean ground turkey
- 1, 10 oz. box frozen Green Giant Broccoli with Cheese Sauce, thawed and chopped into small pieces
- 3/4 cup bread crumbs
- 1 egg
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Pam cooking spray
- potatoes (mash potatoes)

Preheat oven to 400 degrees. Mix all ingredients together, except Pam cooking spray and potatoes. Spray a cupcake pan with the cooking spray. Pack meat mixture into the cupcake tins and bake for 25 to 30 minutes. Let cool slightly and decorate the top with mash potato frosting. If you'd like a printer-friendly version of this recipe, Click Here.

"I am not a glutton -- I am an explorer of food." - Erma Bombeck