Share Week

This week we invite you to share a healthy recipe with us. Please share it in the comments, on Facebook or on Twitter. By sharing your recipe you give us permission to post it on the Infinite Iron website. Thanks for participating!

Brushetta Chicken Burgers

4 sandwich thins, split 

4 lean chicken breasts 

4 slices provolone cheese 

6 Roma tomatoes 

3 cloves garlic 

1 bunch basil 

Balsamic vinegar 

Cooking spray

Grill chicken breasts until done. 

Melt one slice provolone cheese over each one.

Grate 2 cloves of garlic with a micro-plane, or mince. Add to a small bowl with about 2 tablespoons of balsamic vinegar. Seed and dice the Roma tomatoes. Add to the bowl with the vinegar. Chop the basil and add it to the tomatoes. Add more balsamic vinegar if needed. Mix well and set aside.

Preheat a large frying pan or griddle to medium hot. Spray the insides of each of the sandwich thins, and put them spray-side down on the pan. When they are grilled to your liking, cut the remaining clove of garlic in half, and rub it on the toasted bun.

Assemble the chicken on a bun, and top with 1⁄4 of the Bruschetta topping. Makes 4 burgers. 

A turkey burger or veggie burger makes a good swap for the chicken breasts.

Ensalada Caprese Quinoa Salad

Inspired by the Glass House Café

1 box red quinoa 

1 jar roasted red peppers, drained and patted dry 

8 Roma tomatoes 

1 log fresh mozzarella cheese 

2 cups balsamic vinegar 

Pesto

Make quinoa according to package directions. 

Pour balsamic vinegar in a saucepan over medium heat. Simmer until volume is reduced by half, keeping an eye on it and stirring it often.

Dice peppers, tomatoes* and cheese*.

To layer the salad, add 1⁄4 of the quinoa to a medium (preferably clear) bowl. Top with 1⁄4 of the tomatoes, and then add 1⁄4 of the vinegar, add 1⁄4 of the cheese, next spread a thin layer of pesto, and top with 1⁄4 of the roasted red peppers. Repeat 3 more times.

*It looks very pretty made with the tomatoes and cheese sliced and layered with the edges just overlapping, but it makes for difficult serving.

Stuffed Portabella Mushrooms

4 large portabella mushrooms 

1 bell pepper 

1 small zucchini 

1 small summer squash

1 bunch green onions 

1 small head of broccoli 

1⁄2 block low fat cream cheese or 2 egg whites 

Cooking spray 

Pepper 

Cumin 

Garlic powder 

Cayenne

Trim stems from mushrooms and scrape out the gills with a spoon. Poke several times with a fork, and place on a plate, cap side up, and microwave for 1-2 minutes. Drain water from the plate, spray the caps with the cooking spray and invert the mushrooms so they can be filled.

Mix spices to your taste with the cream cheese or with the egg whites. If using the cream cheese, microwave about 45 seconds to soften. If using egg, do not microwave.

Seed and dice the bell pepper, zucchini and squash into similar sized pieces. Slice the onions and cut broccoli florets into small pieces the size of the tip of your thumb. Combine in a bowl with either the cream cheese mixture or the egg whites.

Fill each mushroom with 1⁄4 of the mixture.

Bake in foil packets on the grill or bake on a cookie sheet in a 350 degree oven. They will take about 15 minutes. If using the egg variation, please ensure that the eggs are done and not runny!

Guacamole

Adapted from Hungry Girl

1 ripe avocado 

1can of low sodium baby peas 

3 Roma tomatoes 

2 cloves garlic 

2 jalapenos 

1⁄4 red onion 

1 small bunch cilantro 

1 lime 

Sea salt

Halve avocado and remove pit. Peel and chop the avocado. Drain and rinse the peas. You can also soak the peas in water for a few minutes to remove excess sodium. Add peas to the chopped avocado and mash the two together with a fork until it’s a creamy consistency. Seed and dice the tomato, adding it to the avocado mixture. Run both the garlic and the red onion over a micro-plane, and mix it well with the avocado mixture. Remove the seeds from the jalapenos and finely chop both the jalapeno and the cilantro, adding both to the avocado mixture. Add the juice of a lime and salt, to taste.

Let the guacamole sit in the refrigerator, covered, for 30 minutes before serving to allow flavors to mix.

Serve as a spread on sandwiches or as a garnish to your favorite Mexican foods.

Grilled Pineapple

1 cored pineapple 

1⁄4 stick of butter 

1 quart sorbet

Preheat grill to medium-high heat. Slice pineapple into 8. Microwave butter in a shallow bowl until melted. Dip each side of each pineapple slice in the butter, and put on the grill. Grill just long enough to get grill line on each side. Plate and serve with a scoop of sorbet.

Serves 8.

Greek Salad Pasta

1 box whole wheat rotini pasta 

4 small tomatoes, julienne 

1 large bell pepper, julienne 

1/2 large cucumber, diced

2 small jars quartered artichoke hearts, drained and halved 

1 large can sliced beets, julienne 

1/4 cup pitted kalamata olives, halved 

Favorite oil based Greek or Caesar dressing

Feta cheese

Boil pasta according to package directions.

Meanwhile mix fresh veggies with jarred and canned items in a microwave safe bowl. Add just enough dressing to coat vegetables and microwave briefly to get the vegetables warmed through.

Drain pasta and top with vegetable mixture. Add more dressing as necessary. Sprinkle with feta cheese.

Makes 6 servings.

Leftovers are great served cold as a salad instead of a side dish. It would also be nice served on a bed of Boston lettuce for a luncheon.

Unstuffed Peppers

Adapted from Lickety-Split Meals

3 bell peppers, diced 
3 carrots, diced 
1 lb lean ground turkey breast* 

1 T olive oil 

2 T Mrs. Dash 

2 (14oz) cans diced tomatoes 

1 (14oz) can low sodium chicken or vegetable broth 

2 C chopped fresh spinach 

2 C whole grain instant brown rice, dry 

1⁄2 C parmesan cheese, shredded

Heat oil in a large nonstick pot; add crumbled turkey and Mrs. Dash. Brown the meat over medium heat. Once meat is cooked, add peppers and carrots and sauté. Add tomatoes, broth and spinach. Bring mixture to a boil, and then add rice and cheese. Cover and cook for 5 minutes.

*lean ground beef or vegetarian meat substitute, such as Morningstar Farms Crumbles, can be substituted.

Serves 4.

Caesar Asparagus

1 bunch asparagus 

2T creamy Caesar dressing 

2T pine nuts 

2t shredded parmesan cheese

In a large frying pan over low heat, toast the pine nuts, stirring frequently. Set aside once they are golden brown. Using the same pan, turn up the heat and add a splash of water and the cleaned and trimmed asparagus; cover with a lid. Allow to blacken slightly, and to steam/sear in its liquid. Once done, plate, and top with dressing, pine nuts and parmesan cheese.

Makes 2-4 servings. 

This would love beautiful with a few parmesan shavings on top instead of shredded parmesan.

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