Acai Blueberry Smoothie Bowl

PREP TIME 10 minutes | COOK TIME 10 minutes | SERVES 1

NUTRITION 1 bowl – 398 Calories | 14 g Fat | 48 g Carbs | 24 g Protein

INGREDIENTS

• 3⁄4 cup nonfat plain Greek yogurt
• 3 1⁄2 oz frozen pure unsweetened acai fruit puree
• 1⁄2 cup frozen blueberries
• 1⁄2 frozen medium banana
• 1⁄4 cup coconut water
• 2 tbsp fresh raspberries
•  2 tbsp granola
• 2 tsp toasted unsweetened coconut flakes
• 1 tsp chia seeds

DIRECTIONS
Combine yogurt, acai, blueberries, banana and coconut water in a blender. Puree until smooth. Pour smoothie into a bowl and top with raspberries, granola, coconut and chia seeds.

Chopped Italian Sandwiches

PREP TIME 15 minutes | COOK TIME 15 minutes | SERVES 4

NUTRITION 1 slice – 428 Calories | 25 g Fat | 30 g Carbs | 20 g Protein

INGREDIENTS

• 2 cups shredded iceberg lettuce
• 8 ounces sliced deli roasted turkey breast (about 4 slices)
• 2 ounces turkey pepperoni slices (about 15 slices)
• 1 small tomato, sliced
• 1⁄2 cup sliced red onion
• 4 slices provolone cheese
• 2 tbsp drained mild banana pepper rings
• 2 tsp Italian seasoning
• 2 tbsp mayo
• 1 1⁄2 tbsp red-wine vinegar
• 1 tbsp extra-virgin olive oil
• 1 (8oz) whole wheat baguette, toasted if desired

DIRECTIONS
1. Place lettuce on a large cutting board. Layer turkey, pepperoni, tomato, onion, provolone, and banana peppers over the lettuce; sprinkle with Italian seasoning.
2. Coarsely chop everything together into small bite-size pieces using a large knife. Drizzle mayonnaise, vinegar and oil on top of the chopped salad; chop until the mayonnaise is evenly distributed.
3. Using a serrated knife, slice the baguette crosswise into 4 equal portions. Slice each portion lengthwise, keeping the halves connected. Spoon 3/4 cup of the chopped salad into each bread portion.

Zucchini Ravioli

PREP TIME 30 minutes | COOK TIME 55 minutes | SERVES 5

NUTRITION 1 slice – 341 Calories | 21 g Fat | 22 g Carbs | 20 g Protein

INGREDIENTS

• 3 large cloves garlic, divided
• 2 tbsp extra virgin olive oil
• 1⁄2 tsp fennel seeds
• 1⁄4 tsp crushed red pepper
• 1 (24 oz) jar low sodium marinara sauce
• 1 1⁄2 tsp balsamic vinegar
• 1 large zucchini
• 1 (10oz) package frozen chopped spinach, thawed and squeezed dry
• 1 cup whole milk ricotta cheese, patted dry
• 1 cup finely grated parmesan cheese, divided
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh basil, plus more for garnish
• 2 tsp grated lemon zest
• 1⁄2 tsp ground pepper
• 1⁄8 tsp salt

DIRECTIONS
1. Preheat the oven to 400°F with the rack in the upper third position. Thinly slice 2 top. Arrange the remaining zucchini slices on top and place another layer of paper towels on top of the zucchini to blot dry.

2. Combine spinach, ricotta, 1⁄2 cup Parmesan, egg, 2 tablespoons basil, 2 teaspoons lemon zest, 1⁄2 teaspoon pepper and the grated garlic in a medium bowl; stir well.
3. Arrange 2 zucchini slices on a work surface to make an X. Spoon about 2 tablespoons of ricotta mixture in the center of the X. Fold the opposite ends of the slices over the cheese mixture to create a packet. If needed, tuck any excess zucchini under the packet. Repeat with the remaining zucchini slices and ricotta mixture.
3. Delicately nestle the zucchini ravioli, seam-side down, into the sauce in the skillet. Spoon the reserved 1⁄2 cup sauce over the ravioli. Sprinkle with the remaining 1⁄2 cup Parmesan.
4. Bake until the sauce is bubbly around the edges and the cheese is melted, about 20 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is browned, 2 to 3 minutes. Sprinkle with 1⁄8 teaspoon salt. Garnish with basil, if desired

Key Lime Pie

PREP TIME 20 minutes | COOK TIME 6 hours 10 minutes | CHILL TIME 4 hours | SERVES 6

NUTRITION 1 slice – 284 Calories | 17 g Fat | 25 g Carbs | 7 g Protein

INGREDIENTS

• 1 1⁄2 cups graham cracker crumbs (from 13 sheets)
• 1⁄4 cup sugar
• 4 tbsp unsalted butter, melted
• 1⁄4 tsp salt
• 3 (8oz) packages reduced-fat cream cheese, softened
• 2 (4.4 oz) containers vanilla bean skyr (thick strained icelandic yogurt)
• 1 cup key lime juice, plus zest and slices for garnish
• 3⁄4 cup sweetened condensed milk or sweetened condensed coconut milk
• 1 1⁄2 tbsp cornstarch
• 3 large eggs, at room temperature

DIRECTIONS
1. Preheat the oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment paper, leaving a 1-inch overhang on 2 sides.
2. Preheat the oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment paper, leaving a 1-inch overhang on 2 sides.
3. Reduce oven temperature to 300°F. Rinse and dry the food processor bowl. Process cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl and add skyr; process until combined, about 20 seconds. Add Key lime juice, condensed milk and cornstarch; pulse until just combined and smooth, about 30 pulses, stopping to scrape the sides of the bowl and stirring as needed. Add eggs, 1 at a time, pulsing between each addition until just combined.
4. Pour the filling into the graham cracker crust. Bake until just set but still slightly jiggly, about 40 minutes. Let cool for 1 hour. Refrigerate, uncovered, for at least 4 hours or up to 12 hours.
5. Remove the cheesecake from the pan using the parchment overhang as handles; place on a cutting board or platter. Cut into 15 (2 1/2-by-2 3/4-inch) bars. Garnish with lime zest and lime slices, if desired