Parmesan-Topped Asparagus Soup

Before you turn up your nose to this not-so-appealing colored soup, you have to try it! My friend told me about this soup. At first I thought, "Ew!" but tonight decided to give it a try and am I glad I did!! Very tasty soup that's also very healthy for you!

Ingredients:

- 1, 14.5 oz. can cut green beans, drained
- 1, 14.5 oz. can cut spears asparagus, drained 
- 2 cups beef broth
- salt and pepper to taste
- 2 Tbs finely shredded parmesan 

Drain cans of asparagus and green beans. Remove 3 Tbs of each vegetable, and place in a small bowl. Set aside. Place remaining vegetables in a blender and blend until smooth. Pour blended vegetables into a microwavable safe bowl (or small sauce pan). Cut the reserved vegetables into small pieces and add to bowl or sauce pan. Add beef broth, salt, pepper, and then heat. Before serving, place 2 Tbs shredded parmesan on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"In order to change we must be sick and tired of being sick and tired." 

- Anonymous

Dill-Crusted Mahi Mahi with Seasoned Kale Chips

Such a savory dish! This delicate mahi is seasoned to perfection and pan fried in organic coconut oil. The lightly seasoned kale chips not only offers an extensive amount of vitamins and nutrients, but when baked, their soft crisp texture makes them just as easy and addicting to eat as potato chips!

Ingredients:

- 2, 4 oz. Mahi Mahi fillets - wild caught 
- 1 Tbs organic coconut oil
- 1 tsp. dill seed
- 2 tsp. bread crumbs
- salt and pepper to taste

Heat coconut oil over medium-high heat in a large skillet. Sprinkle both sides of the mahi with dill seed, bread crumbs, salt, and pepper. Place fillets in skillet and cook for two to three minutes on each side. Remove and enjoy!

Seasoned Kale Chips

Preheat oven to 425 degrees. Cut cup fresh kale into medium-sized pieces (cutting out and discarding the center stem). Cut enough to cover a large cookie sheet (kale will shrink when baked). Place kale on baking sheet and sprinkle kale with olive oil. Sprinkle with salt, pepper, onion powder (optional), and garlic powder (optional). Bake kale for 12 minutes or until the texture is crisp. Some kale may get a little blackened on the ends but it does not take away from the flavor! Remove, let cool, and enjoy! 

"The difference between 'try' and 'triumph' is a little 'umph'". 

- Anonymous 

Prosciutto-Wrapped Pork Tenderloin

How do you turn a savory pork tenderloin into the most heavenly mouth-watering entree ever? You wrap it in prosciutto (a dry-cured ham sliced very thin). Very easy to prepare and a magnificent meal worth repeating!

Ingredients:

- 1 lb. lean pork tenderloin
- 4 thin slices of prosciutto
- Fresh rosemary
- Fresh thyme
- 1/4 tsp. freshly ground pepper

Preheat oven to 425 degrees. Rinse and pat dry pork tenderloin. Align the 4 strips of prosciutto length-ways (overlapping each layer a bit). Place the pork tenderloin on top of the prosciutto toward one end. Sprinkle a little bit of chopped fresh rosemary and thyme on top and then sprinkle with fresh pepper. Taking the end of the prosciutto, start rolling tenderloin. After tenderloin is wrapped in prosciutto, place tenderloin in a baking pan, with the end of the prosciutto facing down. (I lined the pan with aluminum foil first for easy clean up). Place in preheated oven and bake tenderloin for 30 minutes or until the center temperature reaches approximately 140 to 150 degrees. Remove to a platter and slice tenderloin into 10 thin pieces. Serve with your favorite healthy side dish. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Let us gather at the table, eat, laugh, and make memories." 

- Anonymous 

Double Chocolate Oatmeal Cupcakes (with Peanut Butter Frosting)

Dessert is always a good idea, especially when you have a major sweet tooth like myself. These delightful mini cupcakes will come to the rescue of any chocolate lover out there; because our happiness depends on it! 

Ingredients:

- 1 box Betty Crocker Low-fat Fudge Brownie mix

- 1/2 cup water

- 1/2 cup oatmeal

- 1/2 cup chocolate chips

- 1 egg

- 2 Tbs applesauce

Preheat oven to 350 degrees. In a large bowl or mixer, combine all ingredients. Spoon mixture into mini cupcake pans sprayed with Pam baking spray. Bake for 10 to 11 minutes. Remove and let cool.

Ingredients: Peanut Butter Frosting

- 1/2 cup peanut butter (Peter Pan Whipped Creamy)

- 1 cup powdered sugar

- 1 Tbs milk

- 2 Tbs butter (Land O Lakes Light with Canola Oil), softened

Combine all ingredients and beat until fluffy. Add 1 teaspoon frosting to each cupcake.

If you'd like a printer-friendly version of this recipe, Click Here.

"I'd give up chocolate but I'm not a quitter." - Anonymous 

Turkey Cutlets in White Wine Sauce

These simple ingredients bring big flavor to this turkey cutlet meal. Seasoned to perfection and topped with a white wine, lemon-caper sauce, these turkey cutlets will delight your palate!

Ingredients:

- 8, 3 oz. turkey cutlets
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs olive oil, divided
- 1 Tbs Land O Lakes Light Butter with Canola Oil, divided
- 1/4 cup diced shallots
- 1 Tbs diced garlic
- 3/4 cup dry-white wine
- 1/2 cup chicken stock
- 1 tsp. flour
- 2 Tbs fresh lemon juice
- 1 1/2 Tbs capers, drained
- 2 Tbs chopped fresh parsley

Heat a large skillet over medium-high heat with 1 1/2 teaspoons of olive oil. Sprinkle turkey evenly with salt and pepper. Add 4 cutlets to pan, and cook for 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Add remaining oil and cutlets to pan and cook 2 minutes on each side or until done. After cutlets are removed, add 1/2 Tbs butter to pan. Add shallots and garlic and sauté one minute. Increase heat to high and add white wine. Bring to a boil and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat, and add remaining 1/2 Tbs butter, lemon juice, and capers. Pour sauce over cutlets and sprinkle with parsley. Enjoy!  If you'd like a printer-friendly version of this recipe, Click Here. 

"It wasn't a waste of time if you learned something." - Anonymous