Slow-Roasted Cherry Tomato Bruschetta

Ingredients

3 pints cherry tomatoes
1 tbsn extra-virgin olive oil
3 cloves minced garlic
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 cup sliced fresh basil
1 tbsn red-wine vinegar
14 slices baguette (preferably whole-wheat), toasted Anchovy fillets, Kalamata olives or sliced fresh basil for garnish

Directions

1. Preheat oven to 325°F.
2. Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.
3. Combine the roasted tomatoes with basil and vinegar.
4. Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.
5. Bake until tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in pan for 5 minutes.

Per serving: 209 calories; 7 g fat (1 g sat, 3 g mono); 21 mg cholesterol; 34 g carbohydrate; 4 g protein; 2 g fiber; 162 mg sodium

Roasted Asparagus with Pine Nuts

Ingredients

2 tbsp pine nuts
1 1/2 lb asparagus
1 large shallot, thinly sliced
2 tsp extra-virgin olive oil
1/4 tsp salt, divided Freshly ground pepper to taste
1/4 cup balsamic vinegar

Directions
1. Preheat oven to 350°F. Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes. Transfer to a small bowl to cool.
2. Increase oven temperature to 450°F. Snap off the tough ends of asparagus. Toss the asparagus with shallot, oil, 1/8 tsp salt & pepper. Spread in a single layer on a large baking sheet with sides. Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
3. Meanwhile, bring vinegar and the remaining 1/8 tsp salt to a simmer in a small skillet over medium-high heat. Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tbsn, about 5 minutes. To serve, toss the asparagus with the reduced vinegar and sprinkle with pine nuts.

Per serving: 232 calories; 17 g fat (4 g sat, 10 g mono); 17 mg cholesterol; 16 g carbohydrate; 7 g protein; 6 g fiber; 349 mg sodium.

Chocolate-Fudge Pudding Cake

Ingredients

1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup 1% milk
2 tbsp canola oil
2 tsp vanilla extract
1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar
1/4 cup chopped walnuts or pecans, toasted Confectioners' sugar for dusting.

Directions
1. Preheat oven to 350°F. Coat a 1 1/2 - to 2-quart baking dish with cooking spray. Whisk flours, sugar, cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar in the measuring cup and pour over the batter. Sprinkle with nuts.
2. Bake cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm.

Wake-up Smoothie

Calories: 139
Carbohydrates: 28 g
Dietary Fiber: 4 g
Fat: 2 g (0 g sat, 0 g mono)
Protein: 4 g

Ingredients
1 1/4 cups orange juice, preferably calcium-fortified
1 banana
1 1/4 cups frozen berries such as raspberries, blueberries and/or strawberries
1/2 cup low-fat silken tofu or low-fat plain yogurt
1 tablespoon sugar or sugar substitute (optional)

Directions
Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or sugar substitute) if using, in a blender. Cover and blend until creamy. Serve immediately.

Spinach, Avocado & Mango Salad

Yield: 4 servings, 2 cups each servings
Calories: 210.0 kcal
Carbohydrates: 10.0 g
Dietary Fiber: 6.0 g
Fat: 14.0 g
Protein: 3.0 g

Ingredients
1/3 cup orange juice
1 tablespoon red-wine vinegar
2 tablespoons hazelnut oil , almond oil or canola oil
1 teaspoon Dijon mustard
1/4 teaspoon salt , or to taste
Freshly ground pepper to taste
10 cups baby spinach leaves (about 8 ounces)
1 1/2 cups radicchio , torn into bite-size pieces
8-12 each small red radishes (1 bunch), sliced
1 each small ripe mango , sliced
1 each medium avocado , sliced

Directions
To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.
To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.

Blueberries with Lemon Cream

Yield:
4 servings, 1/2 cup each servings
Calories: 156.0 cal
Carbohydrates: 19.0 g
Dietary Fiber: 2.0 g
Fat: 7.0 g
Protein: 6.0 g

Ingredients
4 ounces reduced-fat cream cheese (Neufchatel)
3/4 cup low-fat vanilla yogurt
1 teaspoon honey
2 teaspoons freshly grated lemon zest
2 cups fresh blueberries

Directions
Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.

Orange-Rosemary Glazed Chicken

Calories: 252
Carbohydrates: 10 g
Dietary Fiber: 0 g
Fat: 3 g (1 g saturated, 1 g mono)
Protein: 43 g

Ingredients
4 bone-in chicken breast halves, skin removed, trimmed of fat
1/4 teaspoon salt
Freshly ground pepper to taste
1 1/2 teaspoons chopped fresh rosemary, divided
3 tablespoons orange marmalade
2 tablespoons sherry vinegar, malt vinegar or cider vinegar
1 teaspoon extra-virgin olive oil

Directions
1. Preheat oven to 400°F. Coat a roasting pan with cooking spray.
2. Season chicken on both sides with salt and pepper and place, bone-side up, in the prepared pan. Sprinkle with 1 teaspoon rosemary.
3. Bake the chicken for 20 minutes. Meanwhile, combine the remaining 1/2 teaspoon rosemary, marmalade, vinegar and oil in a small bowl.
4. Turn the chicken pieces over and top with the marmalade mixture. Bake until the chicken is no longer pink in the center, 15 to 20 minutes more. Serve immediately, spooning the sauce over the chicken.

(Source: Eatingwell.com)