Asparagus, Artichoke and Mushroom Saute

Print the recipe.

       Olive Oil, 1 tbsp
       Garlic, 1 clove, chopped
       Onions,1/4 cup, chopped
       Portabella Mushrooms, 1 large (6oz) or any kind of fresh mushrooms
       Asparagus, fresh, 1/2 lb
       Artichokes, frozen, 1/2 cup (4 oz), thawed
       Cherry tomatoes, 1 cup, halved
       Salt, 1/2 tsp
       Pepper, black, ground 1/4 tsp
       Balsamic vinegar, 1 tablespoon
*shredded cheese of your choice for garnish (optional) g)

1. Thaw  frozen artichokes.
2. Chop garlic and onions finely. Heat up olive oil in a pan, add garlic and onions and fry at low-medium heat for 2 minutes.
3. Cut mushroom in big pieces, add to the pan and fry for 2 minutes.
4. Cut asparagus in 2"-long pieces, add it to pan. Put artichokes. And cook everything till asparagus is done but still crunchy.
5. Halve tomatoes, add them to saute. Turn the heat off.
6. Sprinkle balsamic vinegar over the vegetables. Add salt and pepper, mix veges.
7. Serve warm topped with shredded cheese of your choice.
Nutritional info: 4 servings (1 cup)
    * Calories: 80
    * Fat: 4g Carbs: 10g (fiber: 4g) Protein: 4g

Protein Jell-O with Strawberries

Print the recipe.

       Strawberries, fresh, 8oz (1 cup pureed)
       Kraft Jell-o Brand Sugar Free Gelatin Dessert, dry, 1 box
       Water, tap, 1 cup hot + 3/4 cup cold
       Whey Protein, Vanilla, 1scoop (34g)

1. Boil 1 cup of water.
2. Clean strawberries and puree them in food processor.
3. Put 1 bag of dry Jell-o in a bowl, pour the hot water and whisk immediately to dissolve gelatin.
4. In another cup mix together whey protein and cold water. Pour the mixture into dissolved gelatin. Mix well.
5. Add pureed strawberries, mix them in.
6. Put the prepared mixture in three 1-cup ramekins or glasses. Place in refrigerator and cool for at least 3 hours till the jelly is set.
Nutritional info: 3 servings (1 cup)
    * Calories: 83
    * Fat: 1g Carbs: 6g (fiber: 2g) Protein: 10g

Roasted Sweet Potatoes skin-on with Maple Syrup

Print the recipe.

       Sweet potato, raw, skin on, 2 medium
       Olive Oil, 2 tbsp
       Lemon juice, 1 tbsp
       Pepper, black, a dash
       Salt, a dash
       Maple Syrup, 2 tbsp (divided)
       Cinnamon, ground, 1 tsp (divided)
       Nutmeg, ground, 1/2 tsp (divided)

1. Preheat oven to 400F.
2. Wash potato and cut into pieces (the bigger ones will take more time to cook). Put them in large bowl.
3. Drizzle with olive oil, lemon juice and 1tbsp of maple syrup. Sprinkle with salt, ground pepper and half amount of spices (1/2tsp cinnamon and 1/4tsp ground nutmeg). Mix well to coat every piece with oil and spices.
4. Put potatoes on baking sheet in a single layer.
5. Bake at 400F for 30-40 minutes, stirring every 15 minutes, until tender.
6. Take potatoes out and immediately drizzle with 1tbsp maple syrup and the rest of spices (1/2tsp cinnamon and 1/4tsp ground nutmeg). Stir well and serve warm as a side dish.
It is also good when served with 1/4cup of plain fat-free Greek yogurt on top.

Nutritional info: 4 servings (1 cup)
    * Calories: 141
    * Fat: 7g Carbs: 19g (fiber: 2g) Protein: 1g

Lentil Soup with Smoked Turkey

Print the recipe.

Smoked turkey leg and breast, cooked, skin and bones removed, 6-8oz
      Olive Oil, 1 tbsp
      Garlic, 2 cloves, chopped
      Carrots, raw, 1/2 medium (2oz), chopped
      Celery, raw, 1 large stalk, chopped
      Onions, raw, 1/2 large, chopped
      Bay Leaf, 2 whole
      Pepper, black, ground, 1/2 tsp
      Diced Tomatoes, 1 can, 15oz, with the juice
      Chicken Broth 99% Fat Free, 2 cups (1 15oz-can)
      Lentils, dry, 1 cup
      Water, 4-6 cups
      Potatoes, raw, 1/2 cup (5oz) cut in pieces
      ** Goat cheese or Parmesan for garnish (optional)

1. Cut smoked turkey meat into bite-sizes. Chop garlic, onion, celery and carrot.
2. Heat olive oil in a pot, reduce the heat to medium-high and cook chopped vegetables till tender, 5-7 minutes.
3. Open canned tomatoes and broth.
4. Add ground black pepper, tomatoes, turkey, chicken broth and water into the pot. Mix very easy.
5. Add dry lentils. Stir them in.
6. Cook the soup at very low heat partly covered for 40 minutes till the lentils are done.
7. Cut the potatoes. Add them to the soup and cook it for 10-15 more minutes till the potatoes are done.
8. Serve right away, garnished with goat cheese or Parmesan.

Nutritional info:
8 servings (1 1/2 cup)
    * Calories: 117
    * Fat: 3.5g Carbs: 14.5g (fiber: 4g) Protein: 8.5g