Summer Vegetable Crepes

Summer Vegetable Crepes

Ingredients
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels (from 1 large ear)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes (we made our own)

Preparation
1.Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2.Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3.To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

NutritionPer serving: 302 calories; 17 g fat ( 8 g sat , 6 g mono ); 46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassium.

White bean and corn chili

2 Tbsp olive oil

1 med onion chopped

1 clove minced garlic

3 chicken breasts,cooked and chopped

1 heaping cup frozen corn

2 cans great northern beans do not drain

1 7 oz can diced green chillies

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp oregano

1/4 tsp cayenne pepper

3 cups chicken broth or stock

3 TBSP lime juice

In large pot saute onion and garlic in olive oil

add chopped chicken, corn, beans, chilies, spices broth, and lime juice

stir until combined

bring to boil then reduce heat and simmer for 20-30 minutes.

Toppings

grated cheddar cheese

sour cream

chopped green onions

chips

BBQ chicken and corn salad

This is from this months issue of realsimple. The Corn salad is to die for!!! You gotta try it while the corn in the stores is still fresh, yummy and cheap!!

1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
salt and pepper
Canola oil, for the grill
6 ears corn, shucked
1 tablespoon (or more) unsalted butter, cut into pieces
2 scallions (or fresh chives), sliced
Place twenty 8-inch wooden skewers in water to soak.
Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.Meanwhile, grill the corn,(no need to wrap with foil, just watch carefully) turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken. Yield: Makes 4 servings