Bacon-Wrapped Asparagus

Servings: 4

180 calories per serving

Ingredients:
1 lb asparagus (washed)
6 slices bacon
extra virgin olive oil
salt and pepper (to taste)

Directions:
1. Cut 1/2 inch to 1 inch off the end of the asparagus (the asparagus should be at least 4 to 5 inches long).

2. Toss the asparagus with olive oil (just enough to lightly coat) and season with salt and pepper (to taste).

3. Separate the asparagus into bundles (approximately 4 to each bundle) and, starting at the bottom of asparagus bundle, wrap with 1 slice of uncooked bacon. Repeat with the rest.

4. Place the asparagus on a broiling pan and bake at 500 degrees F for about 5 minutes; turn them over and bake for another 5 minutes.

5. Reduce the oven temperature to 350 degrees F and bake for about 15-20 minutes.


This recipe is from www.dietrecipesblog.com

Collard Greens with Smoked Turkey

Ingredients:
1 large bunch collard greens
½ pound smoked turkey wings or drumsticks
4 tablespoon olive oil
4 cups water
Salt to taste


Directions:
1. In a large pot, bring 4 cups of water to a boil, add olive oil and smoked turkey. Reduce heat to medium and cook.

2. Meanwhile wash the collard greens thoroughly. Pick greens away from the stem. Stack collard greens into several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut collard green leaves into1/2 to 1-ince thick strips.

3. Add the collard greens to the cooking pot cover and simmer over medium-low heat for about 2 hours or until greens are tender, stirring occasionally, season with salt.


Serve with Buttermilk Cornbread!

Stir Fried Yellow Summer Squash

This is my favorite side dish. It’s great with steak, simple but it good.

Ingredients:
Yellow Summer squash, sliced
Onion, sliced
Mushroom, sliced
Garlic Powder
Salt
Black Pepper
Olive Oil for fry

Directions:
Heat olive oil in the skillet over high heat, add yellow squash and onion, cook until summer squash is lightly browned and then add mushroom seasoned with garlic powder, salt and pepper. Stir well, cook until mushrooms is tender.

I got this recipe from Khun Chonthicha Gray. She is one of the first thai people I met in America. Thank you for sharing your recipe.

Oatmeal Cranberry Yogurt Muffins

Makes: 10 servings

180 calories for serving

Ingredients:
1 cup all-purpose flour
1 cup old-fashioned rolled oats
½ cup brown sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
½ cup dried cranberries or raisins ( I use both of them)
1 cup strawberry nonfat yogurt or vanilla yogurt (I use Dannon Light & Fit Strawberry Yogurt)
1 large egg, beaten lightly
2 tablespoon canola oil

Directions:
1. Preheat oven to 375F

2. Lightly grease ½ cup muffin tin or use paper liners. In bowl stir together flour, oat, brown sugar, baking powder, salt, cinnamon, and the cranberries; in another bowl whisk together yogurt, egg and oil.

3. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. 4. Divide the batter among 10 cavities and bake the muffin on the middle oven rack for 22-25 minutes.


This recipe is from Dannon.