Sauteed Grape Napoleons with Port Reduction

9 (14 x 9–inch) sheets frozen phyllo dough, thawed

Cooking spray

2 tablespoons plus 2 teaspoons powdered sugar, divided

3/4 cup tawny port

1 tablespoon honey

1/4 teaspoon salt, divided

2 teaspoons butter

2 cups seedless green grapes

1 cup seedless red grapes

2 teaspoons granulated sugar

2 teaspoons fresh lemon juice

1 ounce goat cheese, softened

1 (3-ounce) package 1/3-less-fat cream cheese, softened

2 tablespoons chopped walnuts, toasted 

 

 

1. Preheat oven to 350°.

2. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly coat dough with cooking spray. Place 2 tablespoons powdered sugar in a small sieve; dust phyllo lightly with powdered sugar. Repeat procedure with 2 phyllo sheets, cooking spray, and powdered sugar, ending with powdered sugar; press layers gently to adhere. Cut phyllo stack lengthwise into 3 (3 x 14–inch) rectangles. Cut each rectangle crosswise into 4 (3 x 3 1/2–inch) rectangles to form 12 rectangles. Carefully stack 1 rectangle on top of another to form 6 stacks; press layers gently. Place stacks on a baking sheet lined with parchment paper. Repeat procedure with the remaining phyllo, cooking spray, and powdered sugar to form 18 stacks.

3. Cover the phyllo stacks with parchment paper; place another baking sheet on parchment. Bake at 350° for 10 minutes or until stacks are golden and crisp. Carefully remove top baking sheet and parchment. Cool phyllo stacks completely on baking sheet.

4. Bring port to a boil in a small saucepan over medium-high heat. Cook 10 minutes or until reduced to 1 1/2 tablespoons. Remove from heat; stir in honey and 1/8 teaspoon salt.

5. Melt butter in a nonstick skillet over medium-high heat. Add remaining 1/8 teaspoon salt, grapes, granulated sugar, and juice. Saute 10 minutes or until grapes are tender, stirring occasionally. Remove from heat, and cool to room temperature.

6. Combine cheeses in a small bowl, stirring well.

7. Place 1 phyllo stack on each of 6 plates, and top with 1 teaspoon cheese mixture and 1 tablespoon grape mixture. Repeat the layers once, ending with phyllo stack. Drizzle 1 teaspoon port mixture onto each plate. Sprinkle each serving with 1 teaspoon walnuts, and dust evenly with the remaining 2 teaspoons powdered sugar.

Fresh Strawberry Salad with Homemade Poppyseed Dressing

Ingredients

3 tablespoons sugar
3 tablespoons light mayonnaise
2 tablespoons fat-free milk
1 tablespoon poppy seeds
1 tablespoon canola oil
1 (10-ounce) bag romaine lettuce
1 cup sliced strawberries
2 tablespoons slivered almonds, toasted

Preparation

Combine first 5 ingredients in a small bowl, stirring with a whisk.

Place lettuce in a large bowl; add strawberries and almonds, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving.

Simple Open-Faced Prosciutto and Plum Sandwiches

Ingredients

1/4 cup fig preserves
1 tablespoon fresh lemon juice
1/4 teaspoon grated peeled fresh ginger
1/3 cup (3 ounces) soft goat cheese
4 (2-ounce) slices country wheat bread, toasted
1 cup loosely packed arugula
2 ripe plums, cut into thin wedges
3 ounces very thin slices prosciutto

Preparation

1. Combine first 3 ingredients, stirring with a whisk; set aside.

2. Spread 3/4 ounce cheese evenly over each bread slice; divide arugula, plum wedges, and prosciutto evenly over sandwiches. Drizzle each sandwich with about 1 tablespoon fig preserves mixture.

Greek Yogurt with Fresh Blue and Blackberry Sauce

Ingredients

2/3 cup frozen blueberries
2/3 cup frozen blackberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon butter
2 cups plain 2% reduced-fat Greek yogurt

Preparation

1. Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.

2. Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce. Serve immediately.

Fresh Corn Cakes with A Summer Garden Salsa

Ingredients

4 ounces white whole-wheat flour (about 3/4 cup)
1/2 cup plain yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup light sour cream
2 large eggs
2 tablespoons olive oil, divided
1 1/4 cups fresh corn kernels (about 2 ears)
1/2 cup diced yellow squash
1/4 cup chopped green onions
1/4 cup chopped fresh basil
1 1/2 teaspoons white wine vinegar
1 medium tomato, chopped

Preparation

1. Lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

2. Combine sour cream, eggs, and 1 tablespoon oil in a bowl, stirring until smooth. Add sour cream mixture and corn to flour mixture; stir just until combined.

3. Heat a large nonstick griddle over medium-high heat.

4. Divide corn mixture into 8 equal portions (about 1/3 cup each); shape into patties. Add patties to griddle; cook 6 minutes on each side.

5. Combine squash, green onions, basil, vinegar, tomato, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl; toss. Place 2 corn cakes on each of 4 plates; top evenly with salsa.

Tofu-Broccoli Stir Fry

1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup rice wine
3 tablespoons reduced-sodium bragg soy sauce
3 tablespoons cornstarch, divided
2 tablespoons plus 1 teaspoon sugar
1/4 teaspoon crushed red pepper, or more to taste
1 14-ounce package extra-firm water-packed tofu, drained
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water

Combine broth,  rice wine,  bragg soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce. Serve and Enjoy!

Pear and Ginger Turkey Breakfast Sausages

1 lb lean ground turkey breast
1/2 cup diced ripe pear
4 scallions, bulbs removed, white and green parts finely chopped
1/4 cup packed cilantro leaves, chopped
1 tbsp grated fresh ginger root
1/4 tsp sea salt
3 tsp Canola oil, divided
4 medium oranges, peeled and cut into segments

In a medium bowl, combine turkey, pear, scallions, cilantro, ginger, salt and 1 1/2 tsp oil. Shape mixture into 8 patties (each about 2 1/2 inches in diameter).

Heat remaining 1 1/2 tsp oil in a large nonstick skillet on medium. Add patties and cook for 4 minutes per side or until lightly golden and no longer pink in center. Serve with oranges.