Calzones with Sun-Dried Tomato & Pesto Spread

Ingredients

Dough
1½ Cups all-purpose flour
1 tsp fast acting yeast
½ tsp salt
½ tbsp coconut sugar
1 tbsp olive oil
¾ cup warm water, or as needed

Spread
1/2 cup raw cashews (soaked for at least 4 hours)
1 large garlic clove
1/2 cup sun-dried tomatoes, drained
1 medium tomato
¼ tsp chili powder
¼ tsp freshly ground black pepper
1/2 tsp salt
2 tbsp olive oil
Fresh/dried basil
Veggies of your choice
Vegan cheese (optional)

Directions
Dough
Add the flour, yeast, salt, sugar and oil to a large mixing bowl. Mix until combined.
Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball.
Place the dough ball in a well-oiled bowl and cover with a clean dish towel. Allow to rise, until it has doubled in size, which can take up to 1 hour (it was 40 minutes for me).

Spread
Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed. healthy pasta salad

Assembly
1. Preheat oven to 500F. healthy pasta salad
2. Divide the dough into 3 or 4 portions. and roll each one into a thin layer.
3. Spread the sauce on each calzone, leaving 2-3cm of space from the edge.
4. Add the "toppings" - veggies and vegan cheese - on one side of the calzone.
5. Fold into a semicircle and seal the edges.
6. Poke a few holes into each calzone, brush with a bit of oil, and sprinkle some on top.
7. Cook for about 10 minutes, or until the bottoms have browned nicely.

Vegetable Soup Gone Red

This red lentil vegetable soup is low in sodium and high in flavor. Perfect for cold nights. 

Ingredients

·       1 tablespoon(s) olive oil

·       4 medium carrots, chopped

·       1 small onion, chopped

·       1 teaspoon(s) ground cumin

·       1 can(s) (14 1/2-ounce) diced tomatoes

·       1 can(s) (14- to 14 1/2-ounce) vegetable broth

·       1 cup(s) dried red lentils

·       1/4 teaspoon(s) salt

·       1/8 teaspoon(s) ground black pepper

·       1 bag(s) (5-ounce) baby spinach

Directions
1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.

2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.

Recipes by: GoodHouseKeeping.com

Nutritional Information (per serving)

Calories	265
Total Fat	5g
Saturated Fat	1g
Cholesterol	0
Sodium	645mg
Total Carbohydrate	41g
Dietary Fiber	13g
Sugars	--
Protein	16g
Calcium	--

Chicken Lettuce Wrap

A fun and unique meal that is low in carbs and heart healthy. Great for impressing family or friends!

Ingredients

Nonstick cooking spray

2 pounds  uncooked ground chicken breast

3 green onions

18  ounce can  water chestnuts, drained and chopped

1 cup  shredded carrots (2 medium)

1 cup  frozen sweet soybeans (edamame)

4 teaspoons  reduced-sodium soy sauce

1 tablespoon  Chinese-style hot mustard

2 teaspoons  reduced-sodium teriyaki sauce

1 teaspoon  rice vinegar

1/2 teaspoon  ground black pepper

114 1/2 ounce can  reduced-sodium chicken broth

2 tablespoons  hoisin sauce

12 leaves  butterhead (Bibb or Boston) lettuce or iceberg lettuce

 Sesame seeds (optional)

Directions

1.Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to skillet and cook until no longer pink, using a wooden spoon to break up meat as it cooks. Thinly slice white parts of green onions; set aside. Cut the green parts of green onions into slivers; set aside.

2.In a 3 1/2- or 4-quart slow cooker combine cooked chicken, the white parts of green onions, the water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper. Pour broth over all.

3.Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

4.Strain mixture, discarding cooking liquid. Stir hoisin sauce and the green onion slivers into chicken mixture. Serve with lettuce leaves and, if desired, Asian chili sauce and sesame seeds.

Recipe from bhg.com

Nutrition Facts (Servings Per Recipe 6, Total kcal. 258)  Fat, total (g) 4, cholesterol. (mg) 88, carbs. (g)13, fiber (g) 3, sugar (g) 6, protein (g) 40.

Chicken Lasagna pin-wheels

Ingredients

6 dried lasagna noodles

1 8 ounce package reduced-fat cream cheese softened

1/2 cup milk

1/4 cup  grated Romano cheese or Parmesan cheese

1 tablespoon snipped fresh chives

1 1/2 cups chopped cooked chicken

½ 10 ounce package  frozen chopped broccoli, thawed and drained (1 cup)

1/2 cup bottled roasted red sweet peppers, drained and sliced

1/8 teaspoon black pepper

1 cup marinara pasta sauce

Directions

1. Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain noodles, rinsing with cold water. Cut each noodle in half crosswise; set aside.

2. For white sauce, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.

3. For filling, in a medium bowl stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red peppers, and black pepper. Place about 1/4 cup of the filling at an end of each cooked noodle and roll. Arrange rolls, seam sides down, in an ungreased 3-quart rectangular baking dish.

4.Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.

Recipes from bhg.com

Nutrition facts (Servings Per Recipe 6, Total kcal: 288) Fat, total (g) 13, Cholesterol (mg) 65, Carbs. (g)22, fiber (g) 2, sugar (g) 2, protein (g) 19, sodium (mg) 412.