Artichoke Wraps with Three-Veggie Slaw

Life has been interesting as always. I am still looking for a job and it is not very successful. I need to begin looking for an apartment and a roommate depending on where I end up living. Luckily cooking is a great stress reliever which has helped a lot. I have found that is I never watch another day time TV show it will be too soon!

On to the food now! This recipe is the perfect appetizer or lite lunch! I tried it out this weekend and couldn't get enough. They are quick and easy to make as well as easy to pack and travel so they will be great on your next picnic. It didn't take very long to make and it is easy for everyone to add or take out anything to make their wrap personalized just the way they like it!

Ingredient list:
5 servings

1/2 medium green bell pepper, very thinly sliced
3 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh parsley
1 Tbs. minced red onion
2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
5 (9- to 10-inch) flour tortillas
2 medium carrots, shredded (3/4 cup)
1 1/4 cups very thinly sliced green cabbage

Artichoke spread
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, rinsed and drained
1/3 cup tahini
Small handful fresh parsley leaves
1 medium clove garlic, coarsely chopped
1/2 to 2 Tbs. fresh lemon juice
1/2 tsp. salt
1/8 to 1/4 tsp. freshly ground pepper

Directions:

• Make artichoke spread: In food processor or blender, combine all ingredients and 2 tablespoons water. Process until mixture is almost smooth but retains some texture and is slightly thicker than hummus if necessary, add more water by teaspoon to thin. Adjust seasonings to taste. Set aside or refrigerate if not using right away.
• In medium bowl, combine cabbage, carrots, bell pepper, yogurt, parsley, onion, lemon juice, salt and pepper. Mix well.
• In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Spread some artichoke mixture over each tortilla, leaving 1/2-inch border. Top with cabbage mixture, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

Nutritional Information:
Per serving:
Calories 395, Protein 14g, Total fat 14g, Carbs 57g, Sodium 662mg, Fiber 10g

Sicilian Pasta Salad

This recipe is easy to make and even easier to enjoy. While I have had a lot of free time on my hands lately I don't want to spend it all cooking in the kitchen. This pasta salad is the perfect compliment to a picnic at the beach or an easy and relaxed barbecue with friends.

If you want to add a little more protein add some red kidney beans and not only does it add to the flavor but makes this side dish an entree.

Ingredient list:
6 Servings

12-oz. jar marinated artichoke hearts with liquid
1/4 cup oil-packed, sun-dried tomatoes, drained and thinly sliced
1 to 2 Tbs. red wine vinegar to taste
1 Tbs. chopped fresh oregano or 1 tsp. dried
6 oz. part-skim mozzarella cheese,preferably fresh, diced
Salt and black pepper to taste
1 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 tsp. salt
8 oz. pasta shells or rotini (pasta twists)
2 cups fresh green beans, trimmed and cut into 1-inch lengths

Directions:

• Bring large pot of water to a boil. When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10 to 15 minutes.
• Meanwhile, steam green beans and squash separately until each is just tender. Rinse under cold running water and drain well.
• Drain pasta, rinse under cold running water and drain well. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat. Serve at room temperature.

Nutritional Information
Per serving:
Calories 251, Protein 12g, Total fat 10g, Carbs 31g, Cholesterol 20mg, Sodium 455mg, Fiber 5g

Artichoke-Parmesan Turnovers

I love artichokes and wanted to try something different for my little get together this weekend and I found this recipe and discovered a new hit among my friends. This was easy to make and even easier to eat! At first I wasn't sure about the dipping sauce they suggested but it made all of the flavors pop.

Try this at your next party!


Ingredients list:

Serves 10 (makes 30 turnovers)

Roasted Apple Aioli
1 Granny Smith apple
1 cup mayonnaise
1 tsp. apple cider vinegar

Turnovers
1 17.3-oz pkg. frozen puff pastry, thawed
1 15-oz. can artichoke hearts, rinsed and drained
3 oz. low-fat cream cheese
1/2 cup grated Parmesan cheese
1 shallot, quartered
1 1/2 tsp. lemon zest
1 large egg, lightly beaten

Directions:

• To make Roasted Apple Aioli: Preheat oven to 350F. Bake apple covered with foil in baking dish 30 minutes, or until soft. Remove core and scoop out flesh. Mash with mayonnaise and vinegar.
• To make Turnovers: Preheat oven to 350F. Pulse artichokes, cream cheese, Parmesan, shallot and zest in food processor until blended but chunky.
• Roll 1 sheet puff pastry into a 12x12-inch square. Cut into 15 3-inch rounds. Repeat with remaining pastry sheet.
• Spoon 1 tsp. filling on each pastry round. Fold in half, then press edges with fork to seal. Transfer to greased baking sheet.
• Brush turnovers with beaten egg, and bake 15 minutes, or until golden. Serve with Roasted Apple Aioli.

Nutritional Information:

Per turnover: Calories 136, Protein 2g, Total fat 10g, Carbs 7g, Cholesterol 13mg, Sodium 209mg, Fiber 1g, Sugars 1g