Healthy Lunchables

Need to jazz up your boring meal routine?  Here are three easy recipes that are delicious, healthy, and versatile for lunches, dinner, or parties.  I would love some of yours. Please share and ENJOY!

(Each recipe has been placed on the appropriate recipe page as well.)

SHRIMP SALSA DIP

serves 4

1 lb shrimp, steamed & peeled      3-4 med tomatoes, chopped        1 small onion, chopped

5 tab cilantro, chopped      1 jalepeno, minced     1 tab olive oil     1 tab red wine vinegar

2 garlic cloves, minced       salt & pepper to taste

• Crudely chop shrimp.
• Mix all ingredients & serve.
• Scoop it up with pita chips, tortilla chips, or garlic & olive oil brushed crostini.  Throw it on tortillas with cheese and bake until crispy for quesadillas.

TORTILLA SOUP ****

serves 6

2 24 oz cans of diced tomatoes       2 green chiles, diced        3 garlic cloves, minced

1 large onion, chopped           4 med carrots, sliced         1 14 oz can kidney or black beans

1 jalepeno, minced         8 c veggie broth     1 tab chile powder         1 tab cumin

1 ts black pepper       3 tab smoked chipotle in adobo, chopped

2 tab olive oil

• Sautee onion in oil for 4 minutes, then add garlic, chipotle, and jalepeno for 2 more minutes
• Add carrots and chiles and cook for 5 minutes more, then add spices.  Cook for 2 minutes until fragrant.
• Pour in tomatoes and broth and bring to a boil.  Once boiling, lower to medium heat and simmer for 30 minutes
• Remove soup from heat.  Puree half of the soup mixture until smooth and add back to the pot.
• Drain the beans and add to the soup.  Cook for 15 minutes longer.
• Serve with a slice of avocado and crushed tortilla chips.
• *****Spicy recipe. If you want to make it milder, cut out the jalepeno & cut chipotle in half.

MEDITERRANEAN EGGPLANT WRAP

serves 4

1 eggplant    2 onions, sliced       3 tab fresh lemon juice      1/4 c  parsley, chopped

2 tab cilantro, chopped       1/4 c chives, chopped  2 tab olive oil          4 oz feta or goat cheese

4 tab red onion, chopped    4 whole wheat tortillas     kalamata olives

1 cup shredded romaine        1 large tomatoe, chopped        salt & pepper to taste

• Mix onions in olive oil and spread out in one layer on a cookie sheet. Roast at 400 for 20-25 min, until browned.
• Poke holes in eggplant in several places and put on a cookie sheet next to onions & roast for 40-60 min (depends on size).
• Slice top & bottom of eggplant off when cool enough to handle over the sink.  Let water drain from eggplant in colander.
• Scoop the insides of the eggplant out of the skin and put in food processor with the onions, lemon, & parsley. Pulse until smooth.  Add salt and pepper to taste.
• Divide eggplant mixture onto four tortillas.  Sprinkle layer of onion, cheese, tomato, olives, and lettuce, then serve.