Recipes

Arugula Salad

Ingredients
Arugula
Turkey (roasted and chopped/shredded or deli sliced/shaved)
Sharp cheddar (shredded)
Soybeans
Pumpkin seeds
Sesame seeds
Oregano
Avacado

Dressing
Tarragon (fresh)
White wine vinegar

Directions
Toss ingredients together.
In separate bowl, mix fresh tarragon and white wine vinegar together to desired taste, pour over top of salad and serve.

“Famous Breakfast Burritos”

Ingredients
4 egg whites
Turkey bacon
Avacado (sliced)
Tofu cheese (shredded or sliced)
Whole wheat tortilla (warmed)

Directions
Scramble egg whites.
Cook turkey bacon to desired crispness and crumble or chop into small pieces.
Layer egg whites, turkey bacon and remaining ingredients in warm tortilla and serve.

“Heather Graham’s Favorite Broccoli Salad”

Ingredients
3/4 cup hazelnuts
6 cups broccoli florets (bite size)
1 1/2 cups cherry tomatoes (halved)
4 oz feta cheese
1/4 cup reduced-fat French dressing
freshly ground pepper (optional)

Directions
Preheat oven to 350°F.

Spread hazelnuts on a shallow pan and bake for 5 to 7 minutes or until golden brown. Rub off the skins with a clean kitchen towel and allow to cool.

In a large mixing bowl, add broccoli, cherry tomatoes, cheese, and nuts.

Pour dressing over top, toss gently to combine and serve.

Additional Information
Serves: 4
Prep Time: 10 minutes
Cook Time: 5-7 minutes

Nutritional Information Per Serving
(2 cups): 285 calories, 22 g fat (69% of calories), 4 g sat fat, 17 g carbs, 10 g protein, 7 g fiber, 176 mg calcium, 3 mg iron, 370 mg sodium

“My Garlic Shrimp”

Ingredients
1/2 pound raw shrimp (peeled and deveined)
4 garlic cloves (minced)
1 bay leaf
2 tablespoons olive oil
course salt (enough to coat shrimp)
red pepper (just a dash)
fresh parsley (chopped)

Directions
Place shrimp in a bowl and coat with coarse salt; let sit for 15 minutes.
Heat olive oil in a frying pan and add the garlic and red pepper.
Add bay leaf and shrimp and sauté for 3 minutes, being careful not to overcook.
Sprinkle with fresh chopped parsley and serve.