Spinach and Feta Stuffed Mushrooms

Prep Time: 20 minutes
Total Time: 35 minutes

Nutrition Facts:

• Calories: 50 per mushroom
• Fat: 3g
• Carbohydrates: 4g
• Protein: 3g

Ingredients:

• 24 large mushrooms, stems removed
• 1 tablespoon of olive oil
• 2 cups of fresh spinach, chopped
• 1/2 cup of crumbled feta cheese
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat oven to 375°F (190°C).
2. Grease a baking dish.
3. Place mushroom caps in the prepared baking dish.
4. Heat olive oil over medium heat.
5. Add chopped spinach and minced garlic and cook until spinach is wilted.
6. Remove from heat and stir in crumbled feta cheese.
7. Season with salt and pepper to taste.
8. Spoon spinach and feta mixture into each mushroom cap.
9. Bake for 15-20 minutes until mushrooms are tender.
10. Garnish with fresh parsley before serving.

Mini Crab Cakes with Remoulade Sauce

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories: 120 per crab cake (without sauce)
• Fat: 7g
• Carbohydrates: 5g
• Protein: 9g

Ingredients:

• 1 lb of lump crab meat
• 1/2 cup of breadcrumbs
• 1/4 cup of mayonnaise
• 1 egg
• 1 tablespoon of Dijon mustard
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of Old Bay seasoning
• Salt and pepper to taste
• Remoulade sauce for serving

Directions:

1. Combine lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt and pepper.
2. Form the mixture into small patties and place on a baking sheet lined with parchment paper.
3. Bake at 375°F (190°C) for 12-15 minutes until golden brown and cooked.
4. Serve mini crab cakes with remoulade sauce on the side.

Remoulade Souce

Prep Time: 10 minutes
Total Time: 55 minutes (with refrigeration)

Nutrition Facts:

• Serving Size: 1 tablespoon
• Calories: 60
• Fat: 6g
• Carbohydrates: 1g
• Protein: 0g

Ingredients:

• 1/2 cup of mayonnaise
• 2 tablespoons of Dijon mustard
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of chopped green onions
• 1 tablespoon of capers, chopped
• 1 teaspoon of lemon juice
• 1 teaspoon of hot sauce
• Salt and pepper to taste

Directions:

1. Mix mayonnaise, Dijon mustard, chopped parsley, chopped green onions and capers, lemon juice and hot sauce.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
4. Serve alongside the mini crab cakes as a dipping sauce.

Stuffed Bell Peppers with Quinoa and Black Beans

Prep Time: 15 minutes
Total Time: 45 minutes

Nutrition Facts:

• Calories: 250 per serving (1 stuffed pepper half)
• Fat: 6g
• Carbohydrates: 40g
• Protein: 12g

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup of quinoa, cooked
• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup of corn kernels
• 1 cup of diced tomatoes
• 1/2 cup of shredded cheddar cheese
• 2 tablespoons of chopped fresh cilantro
• 1 teaspoon of cumin
• Salt and pepper to taste

Directions:

• Preheat oven to 375°F (190°C).
• Mix cooked quinoa, black beans, corn kernels, diced tomatoes, shredded cheddar cheese, chopped cilantro, cumin, salt and pepper.
• Stuff each half of the bell pepper with the quinoa mixture.
• Place stuffed peppers in a baking dish and cover with foil.
• Bake for 25-30 minutes until the peppers are tender and the filling is heated.
• Serve hot.

Prosciutto-Wrapped Asparagus Bundles

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories: 100 per serving (2 bundles)
• Fat: 7g
• Carbohydrates: 3g
• Protein: 7g

Ingredients:

• 1 lb of asparagus spears, trimmed
• 8 slices of prosciutto
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling

Directions:

• Preheat oven to 400°F (200°C).
• Toss asparagus spears with olive oil, salt and pepper.
• Bundle 4-5 asparagus spears together and wrap each bundle with a slice of prosciutto.
• Place wrapped asparagus bundles on a baking sheet lined with parchment paper.
• Roast in the oven for 12-15 minutes until asparagus is tender and prosciutto is crispy.
• Drizzle with balsamic glaze before serving.

Mediterranean Stuffed Portobello Mushrooms

Prep Time: 20 minutes
Total Time: 40 minutes

Nutrition Facts:

• Calories: 50 per serving (1 stuffed mushroom)
• Fat: 5g
• Carbohydrates: 20g
• Protein: 7g

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup of cooked quinoa
• 1/2 cup of diced red bell pepper
• 1/2 cup of diced cucumber
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of chopped Kalamata olives
• 2 tablespoons of chopped fresh parsley
• 1 tablespoon of balsamic glaze
• Salt and pepper to taste

Directions:

• Preheat oven to 375°F (190°C).
• Place portobello mushrooms on a baking sheet lined with parchment paper.
• Mix cooked quinoa, diced red bell pepper, diced cucumber, crumbled feta cheese, chopped Kalamata olives, chopped fresh parsley, balsamic glaze, salt and pepper.
• Stuff each portobello mushroom with the quinoa mixture.
• Bake for 20-25 minutes until mushrooms are tender and the filling is heated.
• Serve warm.

Pomegranate Goat Cheese Crostini

Prep Time: 10 minutes
Total Time: 15 minutes

Nutrition Facts:

• Calories: 90 per serving (2 crostini)
• Fat: 3g
• Carbohydrates: 13g
• Protein: 3g

Ingredients:

• Baguette, sliced
• 4 oz of goat cheese
• 1/2 cup of pomegranate arils
• Honey for drizzling
• Fresh thyme leaves for garnish

Directions:

• Preheat oven to 375°F (190°C).
• Place baguette slices on a baking sheet and toast in the oven for 5-7 minutes until lightly golden.
• Spread goat cheese onto each toasted baguette slice.
• Top with pomegranate arils and drizzle with honey.
• Garnish with fresh thyme leaves before serving.

Avocado Mango Salsa

Prep Time: 15 minutes
Total Time: 15 minutes

Nutrition Facts:

• Calories: 120 per serving (1/2 cup)
• Fat: 8g
• Carbohydrates: 15g
• Protein: 2g

Ingredients:

• 2 ripe avocados, diced
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and diced
• 1/4 cup of chopped fresh cilantro
• Juice of 2 limes
• Salt and pepper to taste

Directions:

• Combine diced avocados, diced mango, chopped red onion, diced jalapeño, chopped fresh cilantro, lime juice, salt and pepper.
• Gently toss to combine all ingredients.
• Serve immediately with tortilla chips or as a topping for grilled chicken or fish.

Shrimp Cocktail

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Prep Time: 15 minutes
Total Time: 20 minutes

Ingredients:

• 1 lb of large shrimp, peeled and deveined
• 1 lemon, sliced
• Cocktail sauce (store-bought or homemade)
• Fresh parsley for garnish

Directions:

• Bring a large pot of salted water to a boil.
• Add shrimp and cook until pink and opaque, (2-3 minutes).
• Drain shrimp and transfer to a bowl of ice water to cool.
• Serve shrimp with lemon slices and cocktail sauce, garnished with fresh parsley.

Beef Tenderloin with Garlic Herb Butter

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts:

• Calories: 400 per serving (4 oz)
• Fat: 25g
• Carbohydrates: 0g
• Protein: 40g

Ingredients:

• 2 lbs of beef tenderloin
• Salt and pepper to taste
• 4 tablespoons of unsalted butter, softened
• 2 cloves of garlic, minced
• 2 tablespoons of chopped fresh herbs (such as rosemary, thyme, parsley)

Directions:

1. Preheat oven to 425°F (220°C).
2. Season beef tenderloin with salt and pepper.
3. Mix softened butter, minced garlic and chopped fresh herbs.
4. Rub garlic herb butter over the surface of the beef tenderloin.
5. Roast in the oven for 25-30 minutes until desired doneness.
6. Let rest for 10 minutes before slicing.