Meal Monday

Roasted Tomato Bruschetta
Serves 2.

Ingredients

1 14.5-oz can stewed tomatoes, drained
2 tbsp olive oil
2 cloves garlic, minced
1/4 medium red onion, chopped
2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt (you could probably use less, because I found this kind of salty)
a pinch of pepper
1/4 french baguette

Directions

1. Combine the drained tomatoes, olive oil, garlic, onion, basil, oregano, salt, and pepper. Put on a baking tray and put in the oven for 1 hour at 325.

2. Remove and set aside. Cut the baguette into slices of your desired thickness. Put in the oven at 325 for 15-20 minutes.

3. Remove and spoon the tomato mixture onto the bread slices.

Scampi
Serves 2.

Ingredients

11 oz shelled and cleaned raw shrimp
3 tbsp water
2 tbsp chopped fresh parsley
2 tsp lemon juice
1 tsp white wine
2 garlic cloves, minced
1/2 tsp salt
freshly ground black pepper to taste

Directions

1. Combine water, parsley, lemon juice, wine, garlic, salt, and pepper in a large skillet. Bring to a boil.

2. Add shrimp and cook, stirring constantly until shrimp turns pink (3-5 minutes). Serve shrimp with sauce.

Blueberry Cheesecake
Serves 8.

Ingredients

For the Crust

7 sheets graham crackers, crushed
1 tbsp canola oil
1 tsp sugar

For the Filling

1/2 cup blueberry
1/2 tbsp water
1/2 cup + 1 tsp sugar, divided
2 tbsp + 1/2 tsp cornstarch, divided
4 oz fat free cream cheese
4 oz 1/3 less fat cream cheese
1/2 cup reduced fat sour cream
1 egg white
1/2 egg

Directions

1. Preheat oven to 325. In a small bowl combine the graham crackers, canola oil, and sugar. Press into the bottom of cake tin and bake for 10 minutes.

2. Remove from oven and set aside.

3. In a pan over medium heat put blueberries, water, 1/2 tsp cornstarch, and 1 tsp sugar. Stir constantly until it becomes thick.

4. In a mixing bowl combine the cream cheeses, sour cream, and 1/2 cup of sugar. Beat until smooth. Add 2 tbsp of cornstarch and beat for several more minutes. Add the egg white and egg and beat until combined.

5. Pour in the blueberry sauce and fold in with a spatula.

6. Pour the cream cheese mixture into the crust and bake for 55 minutes, until the middle of the cheesecake barely moves.

7. Remove the cheesecake from the oven and run a knife around the sides of the tin. Put it in the refrigerator for about 3 hours, until set.