Figure Friendly Roasted Kale Wedges

Preheat Oven to 400 degrees

1. Wash Kale and pat dry completely (1 bunch per 3 servings.)
2. Lay out on tinfoil lined cookie sheets that are sprayed with Olive Oil Cooking Spray. 
3. Spay topside of kale with Olive Oil Cooking spray and season with sea salt.
4. Bake 400degrees for 7 minutes. Remove and flip and return to oven to continue cooking for 4 minutes or until crispy.
5. Serve! 

                                               May also be cut into "chips" and roasted the same way.

Easy Linguini & Clams

1. In large sauce pan add 1 Tbs. EVOO* & 1Pat Butter on medium heat.
2. Add 1 large sliced shallot & saute for 5 minutes.
3. Add 2 finely chopped fresh garlic cloves & saute for 1 minute.
4. Add 1/2 cup white wine & 1/2 cup clam juice & bring to simmer.
5. Add clams (little neck are preferred!)- Cover until clams open 5-7 minutes.
6. Add 3/4 box cooked linguini (aldente) + 1/4 cup cooking liquid & cook covered for 5 minutes.
7. Season with Salt, Pepper & Red Pepper flakes.
8. Dust with Parmesan & 1/2 cup chopped Italian Parsley!

*EVOO=Extra Virgin Olive Oil

Maple/Soy Salmon with "Creamy" Glaze

1. Marinate Salmon in equal parts Maple Syrup & Light Soy Sauce for up to 24 hours.
2. Bake 425 degrees for 15 minutes & let rest for 10 minutes.
3. Coat with sauce made by mixing 3/4 c. Low-Cal Ranch Dressing by Nancy's or Follow Your Heart, 1 Tbs. each Dijon & Whole Grain Mustard, 1 pressed garlic clove, squeeze of lemon, capers, salt, white pepper & dash paprika.
4. Garnish platter with sliced lemon wedges. 

Figure Friendly Asian Chicken in Butter Lettuce Cups

1. Saute in non-stick skillet 1 1lb. ground chicken in 1 Tbs.vegetable oil + 1/4 tsp. sesame oil.
2. Add 2 Tbs. Light Soy Sauce & 2 Tbs. Hoisin or Teriyaki sauce to desired taste/consistency.
3. Serve in butter lettuce cups & garnish with sliced scallions & lemon wedge.

Figure Friendly Caesar Salad

Pre-heat oven to 400 degrees

1. Poach 1 egg per serving in boiling water + dash vinegar for 3 minutes. Drain on paper towel.
2. Place quarter side mounds of grated parmesan cheese on tinfoil lined cookie sheet and bake 4-5 minutes. Remove gently with spatula.
3. In salad bowl, arrange butter lettuce, parmesan croutons, sliced avocado, snipped chives & place poached egg cut open on top.
4. Prepare dressing in jar so you can shake: 1/4 cup Red Wine Vinegar, 1/4 cup EVOO*, 1/2 Tsp. Dijon Mustard, 1 pressed garlic clove, 1 anchovy snipped into tiny pieces, salt & pepper to taste.

                                           One Egg per serving. Ready in 15 minutes!

*EVOO=Extra Virgin Olive Oil

Egg in Tortilla Hole/ Co-1st Place Winner Eggland's Best Eggs 2011 Recipe Contest Winner!

1.  In non-stick skillet on medium heat warm tortilla (cut out 4"center hole) on both sides.
2.  Put sliver of butter in center & crack egg making sure it connects on all sides to tortilla. 
3. When set (2 min.), flip entire egg/tortilla combo and add chesse, avocado, salsa & sour cream.

Deviled Eggs- 1st Place Eggland's Best Eggs 2011 Recipe Contest!

1. Put 5 room temperature Eggs in pot with H20 to cover & bring to a boil for 12 minutes then shock in ice H20. Remove shells, pat dry & cut each egg in half.
2. Carefully remove yolks with spoon & place in bowl. Add 1 piece smoked salmon (finely chopped), 2 Tbs. capers, 2 TBS. finely chopped red onion, 1+1/2TBS. Fat Free Sour Cream, 1 TBS. Veganaise (or mayonnaise of choice), dash Tabasco & lemon juice.
3. Season with Salt & Pepper to taste.
4. Place egg mixture back inside egg whites & garnish with freshly cut chives.

                                                          Ready in under 20 minutes!

      Tips: Serve with toasted bagels & sliced vine ripe tomatoes. May substitute any type of sour cream.

Passover Spinach Quiche

Ingredients: 8 ozs. triple washed spinach (chopped), 9 Extra Large Eggs (whisked), 1+1/2 cup Farfel, 2 cups grated Parmesan Cheese, 2 Tbs. Extra Virgin Olive Oil (EVOO)-

1. Whisk 9 Extra Large eggs until fluffy.
2. Add 1+1/2 cup Farfel to eggs and let sit 10 minutes.
3. Chop 1 8oz. bag triple washed spinach and place in large bowl.
4. Drizzle 1+1/2 Tbs. EVOO on spinach and toss together.
5. Season with salt & pepper to taste.
6. Tosss 1+1/2 cup grated Parmesan with Spinach.
7. Add Egg/Farfel mixture to Spinach and mix well.
8. Spray 9"x13" Pryex dish with olive oil spray. Coat bottom of dish with 1/2 Tbs. EVOO.
9. Place Pryex dish in 400 degree oven for 7 minutes to heat oil.
10. Remove pryex dish from oven and pour Spinach/Egg/Farfel/Cheese mixture into dish an smooth into even layer (should sizzle .)
11. Sprinkle top with remaining 1/2 cup cheese.
12. Bake 25 minutes then lightly top brown for 5 minutes on broil for crunchy top.

Cut into squares. Serves 10. Pair with Egg Salad, sliced tomatoes, feta cheese and hummus.

Inspired by my Grandmother "VaVa" from the Isle of Rhodes, Greece who served this dish year round.

Figure Friendly French Fries

1.  Cut large russet potatoes lengthwise into strips and soak in salted H20 for at least 1/2 hour. 
2. Drain & Pat dry and arrange on tin foil covered baking sheet that's been lightly sprayed with olive oil spray. 
3. Lightly spray fries evenly & season as desired (sea salt, garlic salt, cayenne pepper etc...)-
4.  Cook 425 degrees 12 minutes, remove from oven & flip each on opposite side & return to oven for 10 minutes. 
5. Serve with favorite dipping sauce. 

Recipe inspired by Martha

1. 

Figure Friendly Split Yellow & Green Lentil Soup

1. Dice 1/2 cup of each onion, carrots & celery to saute in 1 TBS. Extra Virgin Olive Oil with 1 pat butter 7 minutes.
2.  Add 2 pressed garlic cloves and saute 1 minute. Season with 1 TBS salt & cumin + 1/2TBS. pepper.
3.  Stir in 2 cups washed/drained lentils. 
4. Add 1/4 cup extra dry sherry and reduce for 5 minutes. Then add 5-6 cups stock (I used vegetarian "chicken" broth from Whole Foods)- 
5. Cover and simmer on medium/low for 30 minutes.
6.  Now blend 1 can drained/washed cannellini beans with juice of one lemon, 1 clove pressed garlic, dash of salt, pepper & cumin to taste & add to soup to give a 'creamy' consistency. 
7. Dust with parmesan & serve.

Tip: Have boxed Sweet Pea soup (from TJ's) to add if needed to enhance flavor.