Grilled Peaches with Frozen Yogurt!

1 peach, halved and pitted
1 t. brown sugar
1/2 c. vanilla frozen yogurt
2 sprigs of mint

Sprinkle peaches with brown sugar and grill for a few minutes or until soft and caramelized.  Top with a scoop of frozen yogurt and a sprig of mint.

Fig Pizza!

1 large pizza crust
4 oz. crumbled goat cheese
4 figs, sliced
2 slices of red onion, rings separated
1/2 c. arugula leaves

Preheat oven to 450 degrees with a pizza stone inside.  Layer goat cheese, figs, onion, and arugula on pizza crust.  Bake pizza on the stone for 10 minutes or until crust starts to brown.  Cool and cut into slices.

Deviled Eggs!

12 large eggs
1/4 c. mayonnaise
1 T. horseradish dijon mustard
1 t. sriracha
1 t. black pepper

Bring eggs to a boil in a large saucepan of water with the lid on.  Once boiling, continue to cook for 10 minutes.  Turn off the heat and rinse in cold water.  Place eggs in the refrigerator to cool.  Once cooled, peel each egg and slice lengthwise.  Remove yolks and puree with mayo, mustard, and sriracha.  Spoon yolk mixture into the tip of a plastic bag.  Cut the corner off the plastic bag and pipe the mixture into the center of each egg.  Season with black pepper or paprika.

Green Beans with Feta!

1 lb. green beans, trimmed
1 T. olive oil
1 t. red wine vinegar
1 t. black pepper
1/2 c. feta

Toss green beans with oil, vinegar, and pepper.  Broil for 15 minutes or until feta starts to brown.

Watermelon and Feta Salad!

1 small watermelon, diced
1/2 c. crumbled feta
handful of fresh mint leaves, torn

Sausage and Corn Quinoa!

3/4 c. quinoa
1 1/2 c. chicken broth
2 T. olive oil
12 oz. jalapeno chicken sausages, sliced
1 onion, diced
1 large zucchini, diced
1 red belle pepper, diced
2 1/2 c. corn kernels
1 t. cumin
1 t. black pepper
1 t. thyme
2 T. lemon juice

Simmer quinoa and broth in a small saucepan for 15 minutes.  While quinoa cooks, brown sausage in a large skillet with 1 T. olive oil.  Remove from pan and saute onion, zucchini, and belle pepper with another 1 T. of olive oil.  Once vegetables have softened, add corn and seasonings.  Toss with browned sausage, cooked quinoa, and lemon juice.

Chicken Salad Lettuce Wraps!

14 oz. chicken breast tenders
1 lime, juiced
1/2 t. black pepper
1 t. curry powder
1 c. red grapes, halved
3 stalks celery, diced
1/2 c. plain yogurt
1/4 c. sliced almonds, toasted
10 large red leaf lettuce leaves

Coat chicken in lime juice and black pepper and broil on a greased sheet pan for 15 minutes or until cooked. Cool chicken and toss with curry, grapes, celery, and yogurt.  Top with toasted almonds and serve with lettuce leaves to make wraps.