Directions

Toss cucumbers, pepper, tomatoes, olives (if using) and onion in a shallow bowl or deep plate. Squeeze half a lemon over it. Arrange feta slices on top. Drizzle with olive oil, sprinkle with salt, pepper and oregano. Serve with a slice of feta on top of each serving, and the second half of the lemon for those that like their salads punchier.

If you’re concerned about the pungency of the raw onion, you can squeeze the lemon juice on top of it and let it sit for a while in a dish before adding both to the salad. It will mellow and soften it.

Original Recipe Source: smittenkitchen.com

Directions

1. Place tomatillos in a medium saucepan, cover with cold water, and bring to a simmer over medium heat. Cook until tomatillos just give way when pierced with a knife but aren’t falling apart, about 10 minutes. Drain well.

2. Place tomatillos and remaining ingredients in a blender and blend until almost smooth (do not overblend or the salsa will be thin and watery). You may need to stop the blender and smash down the tomatillos with a rubber spatula to get the blades moving.

3. Place the salsa in a container with a tightfitting lid and chill in the refrigerator for at least 1 hour before serving. The salsa will keep in the refrigerator for up to 3 days.

Original Recipe Source: www.chow.com

Directions

1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.

2. Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.

3. Place the cream cheese, chicken, salsa verde, cilantro, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.

4. Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.

Original Recipe Source: www.chow.com

Directions

1. Place broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat.

2. Reduce heat to medium and simmer for about 8 minutes. Add asparagus and cook for an additional 3 minutes until all vegetables are tender.

3. Remove four pieces of asparagus for garnish, then place ingredients in a blender with heavy cream (in batches if necessary) and blend for about 1 minute or until desired consistency.

4. Pour into bowls and garnish low fat yogurt, cracked black pepper and a piece of asparagus on top. Or you could garnish with freshly grated Parmesan cheese.

Original Recipe Source: theskinnyskillet.com

Directions

1. Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.

2. Add pumpkin to this mixture and mix well.

3. Then stir in the broth and mix well.

4. Simmer 20-30 minutes.

5. Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

Original Recipe Source: food.com

Directions

1. Steam shrimp in large pot with water, vinegar and old bay for 2 -3 minutes or until shrimp are pink. Drain and set aside to chill. (You can do all of this ahead of time and put in refrigerator). Peel and devein shrimp, then chop and place in large mixing bowl.

2. To chopped shrimp add mayo (start with 1/4 cup, add more if needed), celery, salt and lemon. Gently combine and sprinkle a bit of Old Bay to shrimp mixture and taste. Add more salt or Old Bay if needed.

Original Recipe Source: aggieskitchen.com

Directions

1. Preheat oven to 425 degrees.

2. Slice okra in half lengthways (you can cut the tops off to if you like).

3. Place okra on a cookie sheet and drizzle with a tiny bit of olive oil, a couple teaspoons max (too much oil makes it soggy).

4. Sprinkle with salt, pepper, and garlic powder, and toss everything together.

5. Spread the okra out evenly on the pan and roast in the preheated oven for about 15 minutes, or until the okra starts to brown. Flip them over a couple times during the roasting.

6. Once they are starting to get golden. sprinkle the cheese on top of the okra. Return to the oven for another 5-10 minutes, or until the cheese and both sides of all the okra are golden brown.

Serve hot!

Original Recipe Source: adashofsoul.com

Directions

Cut zucchini about 1/4 inch thick. Coat both side lightly with oil and season with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Original Recipe Source: skinnytaste.com

Directions

Preheat the oven to 400°F.

Bring a large pot of water to a boil.

Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh.

Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set them on paper towels on the counter.

Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil.

Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.

Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

Original Recipe Source: skinnytaste.com

Directions

1. Salt and pepper whole chicken breasts and cook in a skillet with pan spray until browned on the outside and cooked through.

2. Rough chop the cooked breasts and return to the skillet and set aside.

3. Heat olive oil in a soup pot and add onions, salt and pepper. Cook for 3 minutes.

4. Add carrots, celery and Italian seasoning and cook until vegetables start to soften.

5. Heat chopped chicken in the skillet until hot and add a small amount of broth to de-glaze the pan. Add chicken and broth to vegetables.

6. Add remaining broth to soup pot, heat to a boil, reduce heat and cook on low for 1 hour or until carrots are completely soft.

Original Recipe Source: fatsecret.com

Photo credit: miracleskinnydrops.com