Edamame Dip with Pita Chips

Servings

Servings Per Recipe: 4

Ingredients

• 3 pita breads, cut into 1½ inch wedges
• 12 ounce bag frozen, shelled edamame
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• 3 Tbsp minced fresh basil
• Black pepper, to taste

Directions

1. Preheat oven to 350°F. Bake pita chips on ungreased baking sheet for 15 minutes, or until crisp. Allow to cool.
2. Bring water to a boil in a large saucepan. Add frozen edamame and cook for 5 minutes. Drain, reserving ¾ cup of the cooking liquid.
3. Put edamame, oil, and ¼ cup cooking liquid in food processor. Blend until smooth, gradually adding additional ¼ cup of cooking liquid and the lemon juice. Add additional liquid if too thick. Season with pepper to taste.
4. Add minced basil and pulse until just mixed in.
5. Serve with pita chips.

Nutritional Information

Amount Per Serving: 205 calories, 8g protein, 24g carbohydrate, 5g fiber, 9g fat, 1g saturated fat, 0mg cholesterol, 200mg sodium

Grilled Salmon with Lemon & Rosemary

Servings

Servings Per Recipe: 6

Ingredients

• 2 pound salmon fillets
• 1/3 cup canola oil
• ½ cup lemon juice
• 4 green onions, thinly sliced
• 3 Tbsp minced fresh parsley
• 1½ tsp minced fresh rosemary
• ½ tsp black pepper

Directions

1. Place salmon in shallow dish.
2. Combine remaining ingredients and mix well. Set aside ¼ cup and pour the rest over the salmon. Cover and refrigerate for 30 minutes.
3. Remove salmon from the marinade and grill over medium heat, skin side down, for 15-20 minutes or until cooked through. Baste occasionally with the reserved ¼ cup marinade.

Nutritional Information

Amount Per Serving: 275 calories, 31g protein, 1g carbohydrate, 0g fiber, 16g fat, 2g saturated fat, 80mg cholesterol, 595mg sodium

Quinoa Fruit Salad

Servings

Servings Per Recipe: 4

Ingredients

• 1 cup quinoa, uncooked & thoroughly rinsed
• 1/3 cup mint, chopped
• 1/4 cup non-fat, light vanilla yogurt
• 2 tablespoons orange juice
• 1½ cups strawberries, sliced
• 2 medium kiwi, peeled & sliced
• 1 cup mandarin oranges, drained

Directions

1. In a medium saucepan, bring 2 cups water to a boil; add quinoa. Reduce the heat to low and simmer for 15 minutes. Rinse well with cold water.
2. In a food processor or blender, combine mint, yogurt, and juice then puree until smooth. Set aside.
3. In large serving bowl, combine the strawberries, kiwi, and mandarin oranges. Pour yogurt sauce over fruit mixture & toss to coat. Add cooked quinoa & toss gently to mix.
4. Cover & refrigerate for 1-2 hours, until thoroughly chilled.

Nutritional Information

Amount Per Serving: 230 calories, 8g protein, 46g carbohydrate, 6g fiber, 3g fat, 0g saturated fat, 0mg cholesterol, 22mg sodium

Mango Sorbet

Servings

Servings Per Recipe: 4

Ingredients

• ¾ cup (6 oz) light vanilla yogurt
• 2 tsp sugar
• 2 mangoes, peeled & cube

Directions

1. In food processor, blend mango and sugar until smooth. Add yogurt & blend thoroughly.
2. Pour mixture into ice cream maker and freeze according to manufacturer's instructions.

Nutritional Information

Amount Per Serving: 95 calories, 2g protein, 23g carbohydrate, 2g fiber, 0g fat, 0g saturated fat, 0mg cholesterol, 30mg sodium