Some More Healthy and Delicious Weekend Recipes!!!

Ingredients:
1/4 cup feta cheese, crumbled
2 eggs
6 egg whites
1/4 cup cheddar cheese, grated
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
2 tbsp fresh dill, chopped
1 tsp olive oil
2 cloves garlic, minced
4 cups mushrooms, chopped
1 cup onions, chopped
300 gms fresh spinach, washed, stems removed

Method of preparation:
Preheat oven to 375 degrees F (190 degrees C). In a large nonstick pan heat oil over medium heat. Add onions and garlic and saute for a few minutes until lightly golden. Add mushrooms and thyme and continue cooking over low heat for 5 minutes. Remove pan from heat. In a separate large pan over medium heat add spinach and cook until wilted. Continue adding spinach to the pot as spinach wilts. Remove from heat. Drain and press any excess liquid from spinach. Remove coarsely chopped spinach and set aside in a small bowl. In a large bowl, beat eggs, egg whites, black pepper and dill. Once the eggs are well beaten, add spinach, mushroom mixture, and feta cheese. Place mixture in an oven safe dish and bake in the oven for 30 minutes, until solid and top is lightly golden.

Serves: 4

2. Non-Spicy Chicken Chili

Ingredients:
1 1/2 cups cheese
1/2 cup sour cream
8 tsp unsalted butter
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 tsp freshly ground white pepper
1/2 tsp salt, or to taste
5 boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces
3/4 cup chicken broth
1 tsp Tabasco sauce, or to taste
Fresh cilantro and salsa for garnish
1 large onion, chopped
250 gms whole green chiles,chopped
1 cup dried beans
1/4 cup all-purpose flour

Method of preparation:
1. In a medium pot, soak the beans overnight in enough cold water to cover the beans by 2 inches. Drain the beans and return to the pot with fresh cold water, covering the beans by 2 inches. Cook the beans at a bare simmer on very low heat until tender, about an hour, and drain.

2. In a medium skillet, melt 2 tablespoons of the butter over medium heat and cook the onion until softened. In a large, heavy pot, melt the remaining 6 tablespoons butter over medium-low heat and whisk in the flour and cook whisking constantly, for 3 minutes.

3. Stir in the onion and gradually add the broth, whisking constantly. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, for 5 minutes or until thickened.

4. Stir in the Tabasco, chili powder, cumin, salt and white pepper. Add the beans, chilies, chicken, and cheese. Increase the heat to medium-low and cook, stirring frequently, for 20 minutes. Stir in the sour cream.

5.Garnish with the cilantro and salsa.

Serves: 4

3. Shrimp Salad:

Ingredients:
4 medium sized shrimps
3 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
4 medium cloves garlic
3 Tbsp fresh chopped parsley
1 large firm ripe tomato, chopped
salt and fresh cracked black pepper to taste
pinch of red pepper flakes

Method of preparation:
1. Use a 3 ltr saucepan filled halfway with water. Add salt to taste and 3 TBS of lemon juice and bring to a boil.
2.While water is coming to a boil, peel shrimp. Make a slight slit down the back of each shrimp and rinse out black vein. Add to boiling water and cook just until they are pink, about 1-2 minutes.
3.Dry shrimp with paper towels to remove excess water. Toss with rest of ingredients, mix well and serve.

Serves 4