We want to share with you a variety of recipes we found that are not only delicious, but even healthy! We have some that are gluten free and of course, sugar free! Tell us which one you will try and tell us on our Facebook Fan page!
Leek and Mushroom Puff Pastry Tarts-This is the perfect, easy, and quick appetizer for any date night. Mushrooms are a great substitute for any meat and full of flavor! It’s the easiest way to incorporate more vegetables to your dinner! The mix of savory mushroom and sweet leeks are such a great combination of flavors. Finally, the crumbled feta makes it to die for!
- Frozen Puff Pastry Sheet-1
- Leeks-2 stalks chopped
- Baby Bella Mushrooms-4 cups chopped
- Butter- 1 tbsp
- Salt-to taste
- Pepper-1 tsp
- Crumbled Feta-3 tbsp
- Preheat the oven to 425 degrees.
- Thaw the frozen Puff Pastry for about 30 minutes.Flour your surface and unfold the sheet.Prick all over with a fork.
- Cut through the middle of the puff pastry lengthwise (you can also roll it to make a bigger square and then cut through the middle) and bake in the oven for 15 minutes until puff pastry is golden.
- In a pan heat the butter and saute the leeks for about a minute.Add the mushrooms and cook until golden.
- Add salt and pepper.Keep aside.
- Spoon the vegetable mixture evenly all over the baked sheets and put it back into the oven for about 5-6 minutes.
- Sprinkle feta all over.Cut into small rectangles/squares and serve warm or at room temperature!
Pacific Sole with Oranges & Pecans: This dish is so hearty, fresh, and light for anyone! The pecans give the tilapia fillets such a great texture and the orange gives it a new level of sweetness. It’s a healthy dish and only comes to 234 calorie per serving! Pair this dish with your favorite vegetable to make it complete!
- 1 orange
- 10 ounces Pacific sole, (see Note) or tilapia fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons unsalted butter
- 1 medium shallot, minced
- 2 tablespoons white-wine vinegar
- 2 tablespoons chopped pecans, toasted (see Cooking Tip)
- 2 tablespoons chopped fresh dill
- Using a sharp paring knife, remove the skin and white pith from orange. Hold the fruit over a medium bowl and cut between the membranes to release individual orange sections into the bowl, collecting any juice as well. Discard membranes, pith and skin.
- Sprinkle both sides of fillets with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the fillets and cook 1 minute for sole or 3 minutes for tilapia. Gently flip and cook until the fish is opaque in the center and just cooked through, 1 to 2 minutes for sole or 3 to 5 minutes for tilapia. Divide between 2 serving plates; tent with foil to keep warm.
- Add butter to the pan and melt over medium heat. Add shallot and cook, stirring, until soft, about 30 seconds. Add vinegar and the orange sections and juice; loosen any browned bits on the bottom of the pan and cook for 30 seconds. Spoon the sauce over the fish and sprinkle each portion with pecans and dill. Serve immediately. Makes 2 servings.
Unsweetened Chocolate Oats: This reciepe is perfect because it’s so versitle. These oats are perfect by themselves or with your favorite ice cream! This recipe is made with whole grains and you can even substitute the butter with margarine to keep it low calorie.
- 2 cup rolled oats, toasted
- 1 cup butter, softened
- 8 ounces chocolate finely chopped (I like unsweetened Baker’s squares)
- 1 cup unsweetened shredded coconut
- 1 cup chopped nuts (optional)
- 2 tsp vanilla
- 2 tsp cinnamon
- Pinch of salt
- Preheat oven to 325°F.
- Combine all ingredients and refrigerate cookie dough for 15 to 30 minutes.
- Roll into balls and bake for 9 to 11 minutes.
- Allow to cool and store in refrigerator.
Tell us what you are preparing this Valentine’s Day and how you are going to try keeping it healthy!
I will be back soon!