Ode to the Holidays

Memorial Day weekend is almost here! That means cookouts with lots of tasty (and caloric) foods and beverages. Below are a few recipes that I have made for many holiday gatherings - they are absolutely delicious & extremely healthful. Thanks Ellie Krieger :)

Grilled Zucchini Rolls with Herbs and Cheese

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves
Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.

In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Nutrition Information
Nutritional Analysis Per Serving	Calories 80
Total fat 5g	Saturated fat 1.5g
Monounsaturated fat 3g	Polyunsaturated fat 0.5g
Cholesterol 2g	Sodium 160mg
Protein 3g	Carbohydrates 7.5g
Fiber 2.5g Pesto Potato Salad 1 1/2 pounds small red potatoes 1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup) 1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup) 1/3 cup Basil Pesto, recipe follows Salt and pepperPut the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill. Basil Pesto: 1/4 cup pine nuts 1 clove garlic 3 cups fresh basil leaves, loosely packed 1/4 cup grated Parmesan 1 tablespoon lemon juice 1/4 cup olive oil Salt and pepper Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste. Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray. Yield: 3/4 cup Nutrition Information Nutritional Analysis per Serving Calories 115 Total fat 5 grams Saturated fat 1 gram Protein 3 gram Carbohydrates 16 grams Fiber 2 grams