Prosciutto Mango Salad

Pesto

2 cups Grated Parmesan Cheese

1/2 Pound Prosciutto slices

1-2 cups cut mango

1 cup spinach

Olive Oil

Salt

Pepper

1. Preheat oven to 350°

2. Coat pan with olive oil

3. Place a 4 inch cookie cutter ring on top, fill with a thin layer of Parmesan cheese. Remove ring and repeat the process. Each salad should have 3 crisps. Bake until golden brown, about 5 minutes.

4. Place the spinach in a bowl, drizzle with a little olive oil and season with salt and pepper

5. Place one Parmesan crisp on plate, layer with mango, a slice of prosciutto, and spinach, top with a Parmesan crisp.

6. Repeat

7. Drizzle the basil oil around and serve

Lettuce Wraps

1 pound ground turkey
1 onion
2/3 cup mushroom
1 Tbsp Olive Oil
¼ Cup Kikkoman Teriyaki Sauce
4 -5 leaves iceberg lettuce

Brown ground turkey over medium heat.
Sauté chopped onion and mushroom in 1 Tbsp olive oil.
Add the meat back into the pan.
After a few minutes add Kikkoman Teriyaki Sauce.
Serve with whole lettuce leaves.

Hummus Pizza

2 Tablespoons garlic hummus
1 slice flat bread
1 Tablespoon Pesto
Drizzle Olive Oil
Toppings (I use spinach and tomatoes)

Spread hummus and pesto over flatbread
Place toppings over hummus mixture
Drizzle with olive oil
Place flatbread on cookie sheet
Bake at 375 for 10-15 minutes
Added Notes: My friend that gave me this recipe tops her pizza with spinach and red pepper

Homemade Hummus

1 cup vegetable oil
1 16 ounce can garbanzo beans
1 tablespoon lemon juice
1 tablespoon garlic
½ teaspoon salt

Rinse and drain garbanzo beans
In a food processor, combine oil, beans, lemon juice, garlic, and salt.
Cover and mix until smooth. Enjoy : )

Chicken Spinach Enchiladas

1 pound skinless, boneless chicken breasts
1 cup water
1/2 teaspoon black pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup sliced green onion
4 8-ounce cartons sour cream
1 cup plain yogurt
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground cumin
2 cups milk
4 4-ounce cans diced green chili peppers, drained
12 7-to 8- inch flour tortillas
1 cup shredded cheddar or Monterey Jack cheese


1. In a large skillet place chicken, water, and 1/2 black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, using 2 forks, pull meat apart into shreds. (You should have about 3 cups). Set aside.

2. In a large bowl combine the shredded chicken, thawed and drained frozen spinach, and the 1/4 cup green onion; set aside.

3. In a bowl whisk together sour cream, yogurt, flour, salt, and cumin until smooth. Stir in milk and chili peppers. Divide sauce in half. Set 1 portion aside.

4. Combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam side down, in two ungreased 2-quart-rectangular baking dishes. Divide remaining sauce evenly between the two casseroles.

5. Bake, uncovered, in a 350° F oven about 25 minutes or until heated through. Sprinkle with remaining cheese; let stand for 5 minutes.

Ravioli with Pesto- Alfredo Sauce

1 package frozen ravioli
1 ¼ tbsp. concentrated pesto
1 clove garlic
3/4 cup grated parmesan cheese
1 cup whipping cream
pepper

Cook ravioli according to package directions.
Bring whipping cream to a light boil.
Whisk in pesto, garlic, pepper, and parmesan cheese.
Pour over ravioli.
Enjoy :)

Kevin's French Onion Soup

4 sweet yellow onions
1 stick of butter
1.5 tsp pepper
2 tbsp paprika
1 bay leaf
3/4 cup of flour
6 14 oz cans of beef broth
1 cup of white wine
swiss cheese
French bread


Slice the onions into rings that are 1 inch wide and sauté them in the butter on low for an hour and a half. They'll cook down and should be a limp golden color (maybe slightly brownish). Then add the pepper, paprika, bay leaf and flour. Sauté for 10 more minutes. Finally add the wine, salt and broth and simmer for 2 hours. To serve, toast the (thick) slices of bread then melt the cheese on top. Put the bread on top of the soup in the bowls. Enjoy!