Summer Sesations: Rustic Summer Squash Tart

So I have been pushing everyone to go to their local farmers market's lately. Well, today is no exception! This recipe combines amazing finds from your local market, is HEART HEALTHY, and low in callories, but BIG on taste!

Rustic Summer Squash Tart
Grocery List:
1 Tbsp extra-virgin olive oil
1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds
2 shallots, thinly sliced
2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish
1 tsp chopped garlic
Freshly ground pepper
1 refrigerated pie crust (from a 15-oz box)
4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese
1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
1 large plum tomato, sliced, seeds removed
1 large egg, beaten

How to make it:
1. Heat oil in a large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature.

2. Heat oven to 400°F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.

3. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

Nutritional Information:
(makes 12 servings)
144cal
9g fat
1g fiber
3 WW points

Sensational Sides: Heirloom Tomato Gratin

The summer is full of beautiful fruits and veggies! Have you visited your local farmers market lately? I love it! I love seeing all the beautiful offerings from the local crowd. Breads, jellies, produce, meat, you name it!

So before I go into a food coma, let me get this recipe out there! It was inspired by the summer time, but it is also warm and hearty so it can be made all year long. Its a perfect Vegetarian Meal, or a Sensational Side! Enjoy!

Heirloom Tomato Gratin
Grocery List:
1 clove garlic, cut in half
3 Tbsp extra-virgin olive oil
1 large Vidalia onion, chopped (these are these huge super sweet onions)
1/2 tsp grated orange zest
3 Tbsp orange juice
2 tsp honey
1 Tbsp fresh thyme, chopped (dried is fine if you dont have fresh)
4 lb mixed heirloom tomatoes, thickly sliced
1/2 tsp each salt and pepper
2 cups fresh bread crumbs
1/4 cup grated Pecorino Romano cheese

How to make it:
1. Heat oven to 425°F. You'll need a shallow 2- to 21/2-qt baking or gratin dish.

2. Vigorously rub inside of dish with garlic; discard garlic. Brush dish with 1 Tbsp oil to coat.

3. Heat 1 1/2 Tbsp oil in a large skillet over medium-low heat. Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned. Remove from heat; stir in orange zest and juice, honey and 1 1/2 tsp thyme.

4. Scatter half over bottom of prepared dish; top with half the tomatoes and season with half the salt and pepper. Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit.

5. Mix bread crumbs, cheese and remaining 1/2 Tbsp oil and 1 1/2 tsp thyme until crumbs are evenly moistened. Sprinkle over tomatoes.

6. Bake 20 to 24 minutes until crumbs are golden and juices bubble. Serve hot or warm.

Nutritional Information:
(makes 10 servings)
130cal
7g fat
3g fiber
3 WW points

Summer Sensations: Warm Spiced Banana Pudding

Nothing say's summer to me than watermellon, BBQ, potato salad, and Banana Pudding! Why? Because my mom used to make it for picnic's at church and other events! (its one of her faves!)

So I thought we should make it a little more grown up with a twist! Enjoy!

Warm Spiced Banana Pudding
Grocery List:
2 boxes (4-serving-size each) cook & serve vanilla pudding & pie filling
1/4 tsp each ground cinnamon and nutmeg
3 3/4 cups milk
48 reduced-fat vanilla wafer cookies
4 large bananas
Whites from 5 large eggs, brought to room temperature in a large bowl
Pinch of salt
1/3 cup sugar
1/2 tsp vanilla extract

How to make it:
1. Heat oven to 350°F. You’ll need a deep 2-qt glass ovenproof serving bowl or soufflé dish.

2. Whisk pudding mix, cinnamon and nutmeg in a medium saucepan until blended, then whisk in milk. Cook as package directs. Transfer to a 1-qt measure; place plastic wrap directly on surface of pudding to prevent skin from forming.

3. Arrange 16 wafers over bottom of serving bowl. Evenly space 8 wafers upright around sides of bowl. Slice bananas and place over cookies on bottom and between upright cookies. Pour on 1/2 the hot pudding. Repeat layers once.

4. Beat egg whites with mixer on medium speed just until foamy. Increase speed to medium-high; add salt and beat until very soft peaks form when beaters are lifted. Add sugar, 1 Tbsp at a time, and beat until stiff, shiny peaks form. Beat in vanilla. Spread over hot pudding, creating swirls and making sure meringue touches edge of bowl all around.

5. Bake 12 to 15 minutes until meringue is golden brown. Cool on a wire rack 5 minutes before serving. Serve warm.

**TRY THIS: For a rich caramel flavor, substitute 1 box cook & serve butterscotch pudding for 1 box vanilla pudding.

Nutritional Information:
(makes 8 servings)
352cal
7g fat
2g fiber
7 WW points

Summer Sensation's Menu!

WOW! I LOVE summer! Despite the 110 degree weather here in Texas, it's still so much fun to chill out with the family, grill some burgers, play some board games, and just have a good time!
This menu lets you have an amazing menu for an amazing price! Just 8 WW points for dinner AND dessert that your whole family will love!

BEST burgers
Grocery List:
1 lb ground sirloin
1/4 lb ground chuck
1 1/2 tsp Worcestershire sauce
1/4 tsp each kosher salt and pepper
Nonstick cooking spray

Accompaniments: hamburger buns, lettuce, tomato and red onion slices

How to make it:
1. Heat outdoor grill or grill pan.

2. Gently mix ground meats and Worcestershire sauce in medium bowl with a fork until blended. Shape meat into four patties about 1 in. thick. Sprinkle both sides of patties with salt and pepper.

3. Coat burgers with nonstick spray. Grill, turning once, 8 to 10 minutes until instant-read thermometer inserted from side to middle registers 160ºF. Serve on buns with lettuce, sliced tomato and red onion.
Tip: Blending ground sirloin and chuck creates the perfect burger. Sirloin gives delicious flavor and chuck ensures juiciness.

Nutritional Information:
(makes 4 burgers)
239cal
12g fat
0g fiber
6 WW points

And now for Dessert!!

Melon Granita
Grocery List:
4 cups cubed ripe cantaloupe or honeydew melon
1/2 cup sugar
1/4 cup fresh lime juice

How to make it:
1. Purée melon in food processor. Add sugar and lime juice; pulse until sugar is dissolved.

2. Pour into shallow metal baking pan. Freeze about 2 hours, stirring every hour, mixing ice crystals into middle.

3. Let granita stand for 5 minutes at room temperature. Scrape into chilled glasses and serve at once.

Nutritional Information:
(makes 6 servings)
103cal
0g fat
1g fiber
2 WW points