"Whole"some Recipes from Whole Foods!

My husband and I love to cook for our family.  We cook at least 5 nights a week every single week.  It's challenging though coming up with better recipes to eat healthier.  Thanks to Whole Foods for making the challenge much less stressful and complicated.  They have great wholesome recipes for any night of the week!  Check them out here.

Our favorite new recipe we've tried is the Prosciutto-Wrapped Asparagus.  We love to grill Asparagus, but living in Colorado, we don't usually grill outside in the winter, which can run from Oct - Mar some years.  So, this is a wonderful, tasty, and fun alternative for us!

Look for the best asparagus in the springtime. And brush the prosciutto with a bit of Dijon mustard for extra tanginess, if you like.

Ingredients

24 stalks of asparagus, trimmed
4 thin slices of prosciutto
Freshly ground pepper
2 tablespoons freshly grated Parmigiano-Reggiano
1 lemon, quartered

Method

Preheat oven to 425°.

Cover asparagus with water in a large, deep skillet and bring to a boil. Cook just until tender, 2 to 3 minutes, then transfer asparagus to a bowl of ice water until chilled to stop the cooking; drain well.

Divide asparagus into 4 piles, wrapping each with a slice of prosciutto around the center to form a bundle. Transfer to a baking sheet, season with pepper and sprinkle with Parmigiano-Reggiano. Roast until cheese is golden brown, 4 to 5 minutes. Transfer to plates and serve with lemon wedges on the side.

Nutrition

Per serving: 70 calories (20 from fat), 2g total fat, 1g saturated fat, 15mg cholesterol, 410mg sodium, 6g total carbohydrate (2g dietary fiber, 2g sugar), 7g protein

Another fabulous recipe you must try is Chicken Taco Pizza!  This is a wonderful meal for our Movie night in front of the tv with the kids.  It is so delicious!

Serves 4

You can't go wrong with the best of family favorites, pizza and Mexican food, in one meal! For a vegetarian version, simply substitute sauteed zucchini or bell peppers and onions for the chicken. If you only have two mouths to feed, serve half of the pizza for dinner and pack the leftovers for lunch the next day.

Ingredients

1 frozen whole wheat pizza crust, thawed
1/2 cup tomatillo salsa, plus more for serving
1/4 pound part-skim mozzarella, shredded, divided
1 cup no-salt-added black beans, rinsed and drained
1 cup frozen yellow corn, thawed
1 frozen boneless, skinless grilled chicken breast (such as Nature's Rancher brand), thawed and chopped
1/4 cup chopped cilantro

Method

Preheat oven to 425°F. Arrange crust on a pizza stone or large baking sheet. Spread salsa over crust and sprinkle with half of the cheese. Top with beans, corn, chicken and remaining cheese and bake until crust is crisp and cheese is bubbly, about 25 minutes. Sprinkle with cilantro, cut into 8 pieces and serve with more salsa on the side.

Nutrition

Per serving: 410 calories (90 from fat), 10g total fat, 3g saturated fat, 30mg cholesterol, 730mg sodium, 56g total carbohydrate (9g dietary fiber, 6g sugar), 22g protein

Try some of their recipes for yourself and let me know what you chose and how your family liked it!

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