2 tablespoons olive oil
4 cloves garlic, thinly sliced
20 ounces fresh spinach
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Direction:
Heat oil over medium heat in skillet. Add garlic and cook until it begins to brown, 1-2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3-5 minutes. Remove from heat and add salt, crushed red pepper, and lemon juice. Serve immediatly.

2 ounces semisweet chocolate, finely chopped
1/3 cup low-fat granola without raisins
1 large apple, cut into 16 wedges

Directions:
Place chocolate in a medium microware-safe bowl. Microware on HIGH for 1 minute, stirring every 15 seconds, or until chocolate melts. Place granola in a shallow dish. Dip apple wedges, skin side up, in chocolate; allow excess chocolate to drip back into bowl. Dredge wedges in granola. Place wedges, chocolate side upon a large plate. Refrigerate 5 minutes or until set.

2 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon pepper
2 medium zucchini, cut diagonally into 1/2-inch thick slices

Directions:
Preheat grill pan over medium-high heat. Combine all ingredients in a large bowl; toss well to coat. Arrange zucchini in a single layer in pan: grill 4 minutes, turning after 2 minutes.

3 large sweet potatoes
1/4 cup olive oil
1 tsp rosemary
1 tsp garlic powder
salt and pepper

Directions:
Preheat oven to 425 degrees. Peel and cut sweet potatoes into 1/4 inch long slices. Mix ingredients together and toss in a large bowl. Line a sheet tray with parchment paper. Spread sweet potatoes in a single layer in the baking sheet. Bake until potatoes are golden brown, turning occasionally, about 20 minutes. Let cool 5 minutes and serve!

Blueberry Muffins 2 cups self -rising flour ¼ cup of sugar 1 cup blueberries, fresh or canned 1 clean, uncracked egg ¾ cup of skim milk 3 tablespoons vegetable oil Buttered-flavor vegetable cooking spray Combine flour, baking powder, salt, and … Continue reading →