A Taste Of Goodness In Honor Of Fruit And Veggie Month Inspiration From Pinterest

So seance this is fruits and veggies month I decide to kick in gear and make some new and  different healthy meals for me and my family normally I try to eat healthy every month but It does not always work that way. So being  inspired by wanting to eat healthy yummy foods I looked to the great Pinterest board  for some inspiration and found some fantastic meal Ideas That we are  going to try here is some of my finds

BROCCOLI AND CHICKEN CRESCENT  Braid            http://foodfamilyfinds.com/broccoli-chedder-chicken-croissant-braid-recipe/

20 mins

Cook Time

30 mins

Total Time

50 mins

Type: Main Dish

Serves: 5

Ingredients

• 2 cans Pillsbury Original Crescent Rolls
• 2 cups chicken chunks, cooked
• 2 cups cheddar cheese
• 2 cups broccoli, frozen, steamed and chopped
• ½ cup light mayonnaise
• 1 egg yolk
• fresh rosemary

Instructions

1. Preheat oven to 375 degrees F
2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
3. Press each of the seams to form a single layer of dough.
4. In a large bowl, combine chicken, cheese, broccoli and mayonnaise
5. Spread mixture over the center of the croissant dough evenly to create a log.
6. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
7. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
8. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
9. Bake for 28 - 30 minutes until golden brown.

Taco Zucchini Boats http://www.skinnytaste.com/2013/07/taco-stuffed-zucchini-boats.html

Servings: 4  • Size: 2 halves  • Old Points: 6 pts • Weight Watcher Points+: 7 pt 
Calories: 286 • Fat: 12 g • Carb: 18 g • Fiber: 5 g • Protein: 28 g • Sugar: 6 g
Cholest: 8 mg

Ingredients: 

• 4 medium (32 ounces) zucchinis, cut in half lengthwise
• 1/2 cup mild salsa
• 1 lb 93% lean ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp kosher salt, or to taste
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 4 oz can tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese
• 1/4 cup chopped scallions or cilantro, for topping

Directions: 

Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish.

Broccoli Quesadillas - Healthy meal loaded with nutrients! Recipe includes homemade tortillas! ::  Prep Time: 1o minutes Cook Time:  10 minutes  Total Time:  20 minutes

Ingredients:  Broccoli, Mozzarella, Corn, Garlic Powder,  Flour Tortillas, Salt & Pepper, Olive Oil. http://rainbowdelicious.com/meal-plan-spring-week-2/

Quinoa Stuffed Peppers    http://www.foodnetwork.com/recipes/rachael-ray/quinoa-and-vegetable-stuffed-peppers-recipe.html Ingredients

1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 tablespoons EVOO, plus extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1 small to medium firm zucchini, seeded and chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/quinoa-and-vegetable-stuffed-peppers-recipe.html?oc=linkback

                              Spinach Strawberry and Avocado Salad - 

Guacamole Deviled Eggs    http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html  Guacamole Deviled Eggs 

Servings: 12 • Size: 1 piece • Old Points: 1 • Weight Watchers Points+: 1
Calories: 44 • Fat: 3 g • Protein: 3 g • Carb: 2 g • Fiber: 1 g • Sugar: 0.2 g
Sodium: 30 mg (without salt)

Ingredients:

• 6 large eggs, hard boiled (recipe here)
• 1 medium haas avocado
• 2-3 tsp fresh lime juice
• 1 tsp red onion, minced
• 1 tbsp minced jalapeno
• 1 tbsp fresh cilantro, chopped
• kosher salt and fresh ground pepper, to taste
• 1 tbsp diced tomato
• pinch chile powder (for garnish)

Directions:

Peel the cooled hard boiled eggs.

Cut the eggs in half horizontally, and set the yolks aside.

Eggplant enchiladas    http://lindawagner.net/blog/2012/07/healthy-recipe-inspiration-and-resources?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20LindaWagner%20Linda%20Wagner Notes:

• I made a half recipe.
• The book offers a recipe for tomato sauce, which I’m sure is delicious, but I have been hooked on this one since discovering it.
• I used these fabulous mini gratin dishes, but feel free to use a standard sized baking dish.

Involtini

1 eggplant
kosher salt
olive oil for frying (I used canola oil)
tomato sauce, this is the one I adore, but feel free to use your favorite store-bought
heavy cream
freshly grated Asiago cheese or Parmigiano Reggiano (I used parm)

Stuffing

bread crumbs, about 1/2 cup, made from about 3 slices day-old bread*
1 cup whole milk ricotta, homemade is easy and delicious
grated zest of 1 lemon
juice of 1/2 lemon
1 tsp. fresh thyme leaves, minced
1/4 tsp. kosher salt

1. Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lenthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (I was impatient and only let them drain for about a half hour… worked out just fine.) Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (I used a cast iron pan) and heat to 360ºF on a deep-frying thermometer. (I did not use a thermometer — just watched the oil and tested when I thought it was ready.) Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices.

2. Meanwhile, make the stuffing. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt.

3. Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish (or individual gratin dishes) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the Asiago (or parm) before serving.

* After burning a batch of homemade bread crumbs, I decided to go with Panko. If you want to make homemade, do something like this:

Homemade Bread Crumbs

3 slices day-old bread*, each 1-inch thick, torn into 1 1/2-inch chunks
2 T. olive oil
kosher salt
1/2 tsp. herbes de provence** (optional)

1. Preheat the oven to 400ºF. In a bowl, toss the torn bread with the olive oil and a pinch of salt. Add the herbes if using. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly. Once cooled, place croutons in a ziplock bag and using a rolling pin or your hands, crumble them more finely.

Buffalo cauliflower  http://www.persnicketyplates.com/2013/04/buffalo-cauliflower.html Ingredients

1 head of cauliflower

For the batter
1/2 cup all purpose flour
1/2 cup water
dash of Frank's Wing Sauce (or Frank's Original Hot Sauce)
1/4 teaspoon garlic salt
1/4 teaspoon dried onion (I use Tastefully Simple's Onion Onion)

For the buffalo sauce
1/4 cup Frank's Wing Sauce
3 Tablespoons salted butter, melted
pinch of salt

                                                  

 

    fruit pops :)

BLT Pizza with Grilled Corn Crumbled Feta  http://www.howsweeteats.com/2013/07/blt-pizza-with-grilled-corn-crumbled-feta/#_a5y_p=1679819

ingredients:

dough
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt

4 slices thick-cut bacon, cooked slightly and torn into pieces
6 ounces freshly grated fontina cheese
2 garlic cloves, minced
1 pint of grape tomatoes, quartered
1/4 teaspoon salt
1/4 teaspoon pepper
2 ears grilled corn
4 ounces feta cheese, crumbled
1 1/2 cups butter lettuce, chopped
1/2 teaspoon olive oil
1/4 teaspoon red wine vinegar

                                    apple sandwhich with granola, peanut butter, and chocolate chips.

Fruit Pizza     http://pinchofyum.com/fruit-pizza?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+pinch-of-yum+(Pinch+of+Yum)    INGREDIENTS

• 1½ cups sugar
• 2½ cups flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 14 tablespoons (1¾ sticks) unsalted butter, softened
• 2 teaspoons vanilla extract
• 2 large eggs
• FOR THE FROSTING:
• 12 ounces cream cheese, softened
• 7½ tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• 1¾ cup powdered sugar
• assorted fresh fruit cut into slices

INSTRUCTIONS

1. Beat the butter and 1½ cups sugar together in a large bowl until fluffy, 3-5 minutes. Add vanilla and eggs and mix until combined. Add the dry ingredients (flour, baking powder, salt) and mix until just combined, about 30 seconds. Chill the dough.
2. Preheat oven to 350. Roll chilled dough into one big cookie and place on a round baking stone. Sprinkle with 2-3 tablespoons sugar. Bake for 17-20 minutes. Let cool; chill in fridge.
3. Mix frosting ingredients together and spread on chilled cookie. Chill again to set and thicken the frosting.
4. Top with fresh fruit. Cut into slices and serve!

NOTES

Watermelon Beetle Convertible  http://www.tasteofhome.com/recipes/watermelon-beetle-convertible

Ingredients

• 1 miniature seedless watermelon (about 3 pounds)

• 1 fresh strawberry, halved

• 5 lime slices

• 1 seedless red grape

• 1 large marshmallow, cut in half

• 1 can (11 ounces) mandarin oranges, drained

• 1 cup green grapes