My Menu Blog

8 slices bread
1 red pepper cut in quarters, seeds removed
1 eggplant, cut into slices
2 tbsp. balsamic vinegar
4 tbsp. olive oil
Salt & Pepper
2 tbsp. fresh tarragon, finely chopped
4 0z. goat cheese, softened
1 cup of tapenade

1. Preheat grill. In a small bowl, mix together the balsamic vinegar and olive oil.
2. Place the red pepper quarters, and wggplnat slices on a baking sheet.
3. Brush the balsamic vinaigrette on all sides of the vegetables.
4. Season with salt & pepper.
5. Place on grill 4-5 min. per side, until browned.
6. Remove from heat. In a small bowl, blend together the fresh tarragon and goat cheese.
7. Spread the goat cheese mixture evenly over 4 slices of bread.
8. Spread tapenade on top.
9. Top with grilled red pepper and eggplant.
10. Top with remaining slices of bread.
11. Slice and serve.

• 1 red pepper, quartered and de-seeded
• 1 eggplant cut into thick slices
• 2 tbspbalsamic vinegar
• 4 tbsp olive oil
• salt and pepper
• t tbsp fresh tarragon, finely chopped
• 4 oz goat cheese, softened
• 1 cup tapenade

1. whisk together balsamic vinegar and oil
2. brush mixture onto all sides of red pepper and eggplant, salt and pepper veggies
3. grill vegetables 4-5 minutes per side or until browned
4. blend goat cheese and chopped tarragon
5. spread cheese  and tapenade on bread, top with vegetables

• 1/2 cup sour cream
• 2 1/2 tbsp lime juice
• 1 tsp sugar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 4 boneles, skinless chicken breast halves, cut into strips
• 1 cup sliced green bellpepper
• 1 cup sliced red bell pepper
• 1 small red onion, sliced into thin rings
• 1/2 cup salsa
• 2 tbsp chopped cilantro or parsley
• 8 cups shredded romaine lettuce
• 1/2 cup shredded cheddar cheese

1. in a small bowl, combine sour cream, 1 1/2 tbsp lime juice, sugar, chili powder and cumin andchill until ready to use
2. cook chicken until done, browned
3. sautee bell peppers and onion in same pan 2-3minutes
4. add salsa and heat through
5. stir in remaining lime juice and cilantro/parsley, mix well
6. divide lettuce on 4 plates, top with warm chicken mixture
7. drizzle dressing and top with shredded cheese

• 1/2 cup green onion, thinly sliced
• 1 tsp finely chopped garlic
• 2 tbsp Olive oil
• 1 large red bell pepper, diced finely
• 3 cups tomato, seeded and diced
• 1/2 cup grated parmesan cheese
• 2 tbsp chopped parsley
• 1/8 tsp cayenne pepper
• 1/4 tsp black pepper
• 8 ounces dry linguine or spaghetti

1. cook pasta acording to package directions and drain well,
2. while pasta cooks, sautee onion and garlic in oil until soft
3. add bell pepper and sautee until tender-crisp, about 2 minutes
4. stir in tomato and cook over high heat until juices evaporate
5. stir in cheese, parsley, cayenne and black pepper
6. toss with hot pasta
7. serve immediately or at room temperature

1/2 cup roasted red peppers
5 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 19 ounce cans cannellini beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 leaves fresh basil

• cut peppers into 1.4 inch slices
• preheat large saute pan on medium-high 2-3 minutes
•  add oil to pan, swirl tocoat
• add garlic, peppers and remaining ingredients (EXCEPT BASIL) and cook 4-5 minutes, stirring occasionally until beans are thoroughly heated
• chiffonade basil and stir into pan
• cook 1-2 minutes until fragrant
• serve

1 tbs. vegetable or peanut oil
2 to 3 tsp. Thai red curry paste
1 small onion, sliced into rings
½ lb. tofu, cut into cubes (optional)
1 red bell pepper, seed removed, cut into strips
1 green bell pepper, seeds removed, cut into strips
¼ cup chopped fresh Thai basil leaves
1 (14 oz.) can coconut milk
1 tbs. brown sugar
1 tbs. soy sauce
¼ lb. snow peas
1 small zucchini, cut crosswise or lengthwise into strips
1/3 cup (2 oz.) canned bamboo shoots, rinsed and drained
2 cups cooked jasmine rice
2 tbs. chopped fresh cilantro

1. In a large skillet or wok over medium-high heat, stir together the oil and red curry paste until well combined.
2. Add the onion and tofu, if using, and cook until tofu begins to sear.
3. Add the red and green bell peppers and Thai basil
4. Cook and stir until the peppers start to get tender and their colors brighten.
5. Add the coconut milk, brown sugar and soy sauce and stir to combine.
6. Let simmer for 4-5 min., then add the snow peas, zucchini and bamboo shoots.
7. Cook until snow peas are crisp-tender and zucchini is just tender 4-5 min.
8. Serve over rice with cilantro.

1¾ cups reduced-sodium chicken broth
3 tbs. lite soy sauce
1 tsp. minced garlic
¼ tsp. red pepper flakes
2 green onions (rinsed)
1 med. red bell pepper (rinsed)
2 cups instant brown rice
1 cup frozen green peas

1. In a large sauté pan, combine broth, soy sauce, garlic, and pepper flakes. Bring to a boil on high for rice.
2. Slice green onions thinly. Cut bell pepper in half, remove seeds and membranes, cut into ¼” pieces. Set both aside.
3. Stir rice into boiling broth and return to boil. Reduce heat to low; cover and cook 5 min.
4. Remove from heat; stir in peas, onions and peppers.
5. Cover and let stand 5-7 min. or until water is absorbed.
6. Fluff with fork and serve.

1 cup dried cherries, chopped
½ cup crumbled bleu cheese (about 2 oz.)
½ cup chopped walnuts
1 cup sour cream
¼ cup mayo
Vegetables, for dipping

1. In medium bowl, combing cherries, blue cheese, and walnuts.
2. Stir in sour cream and mayo; mix well.
3. Chill about 1 hr. to blend flavors.
4. Serve with veggies such as celery, carrots, cauliflower, broccoli, green or red bell peppers.

¾ cup each chopped onion, celery and sweet red pepper
2 galrlic cloves, minced
2 tbs. Butter
2 cups chopped fresh spinach
½ cup egg subsitute
2 cups seasoned stuffing croutons, lightly crushed
6 bonelyess skinless chicken breast halves (6oz. Each)
2 tbs. Cornstarch
1 cup chicken broth
1 tsp. Lemon juice
½ tsp. browning sauce, optional
2 cups sliced fresh mushrooms
¼ tsp. Salt-free lemon-pepper seasoning, optional

1. Saute onion, celery, red pepper, and garlic in butter until tender.
2. Add spinach, stir until wilted.
3. Cool.
4. Add egg substitute and croutons. Mix well.
5. Flatten chicken to ¼ in. thickness.
6. Top each piece with spinach mix.
7. Roll-up and secure with toothpicks
8. Place in greased baking dish
9. Cover and bake 350° for 40-45 min.
10. In small bowl, combine cornstarch, broth, lemon juice and browning sauce until smooth.
11. Saute mushrooms until tender, gradually stir in broth mixture, bring to a boil, cook and stir for 1-2 min. or until thickened.
12. Serve roll-ups with mushroom sauce.

1 15oz can black-eyed peas (rinsed, drained)
1/4 cup thinly sliced green onions (2)
1 finely chopped red or yellow/orange pepper
1 tbsp olive oil (or cooking oil)
2 jalapeno peppers (seeded and chopped)
1/4 tsp cracked black pepper
dash salt
2 cloves garlic, minced
3 tbsp apple cider vinegar

combine all ingredients and chill overnight (if possible)
Serve with tortilla chips.