On Friday October 15th I officially launched my "Fit Cuisine" cooking class and gathering. I could not have asked for a better turn out and response. The evening was filled with good food, wine, and great company. We hosted at my mothers home which has an amazing Tuscan Kitchen. She was by far a great chef's assistant along with my sister. I was able to answer many questions on how I prepare healthy, quick meals, demonstrate how I do it, and then prove to everyone how delish it can taste. The response from the guests were nothing but great, and everyone got to go home with a card to host a part of their own as well as the menu form the evening class. It was truly a great start to what is about to be an amazing venture. I am working on the "Fit Cuisine" cooking manual now and hope to have it out as soon as possible. Listed below is the menu that we prepared. Started: Presentation Salad Ingredients: 1 small can Mandarin Oranges (drained) 1 English Cucumber sliced 1 package Mixed Greens 1 Endive sliced 2 TBSP dried Craisins 1 Small Fennel bulb chopped 1 TBSP toasted Pine Nuts This is a ‘toss in one bowl’ dish. Add your mixed greens, endive and fennel. Then toss in your cucumbers, pine nuts and craisins. Toss that all together and finally layer the mandarin oranges around the bowl for presentation. Serve with your favorite light vinegar or squeezed lemon. Main Course: Whole Wheat Orecchiette Pasta with Garlic Oil and Pine Nuts Ingredients: 1 Box Whole Wheat Pasta 1 Tbsp Toasted Pine Nuts 1 Garlic Bulb 2 Tbsp Olive Oil 2 Tbsp Grated Parmesan Cheese Cook pasta according to package. Take your pine nuts and toast them on low-heat in a small pot for about 4 minutes. In a saute pan, heat your olive oil and garlic bulb. You are not going to mash the garlic; it is going to be infused into the oil. (approximately 5 minutes). Drain your pasta and place into your bowl; pour the oil and garlic mixture on top and toss together. Add your pine nuts and grated parmesan cheese. Toss again and serve. Chicken with Tomato, Basil and Goat Cheese Ingredients: 1/2 tsp fresh ground black pepper 4 (6oz) Skinless, Boneless Chicken Breast halves 1 cup Grape Tomatoes sliced 16-20 pitted Kalamata or Black Olives halved ½ can Artichokes in water drained and sliced 2 TBSP Sun dried Tomatoes chopped in oil 3-4 Tbsp Light Balsamic Vinaigrette 3 Tbsp crumbled Goat or Mozzarella Cheese 2 Tbsp fresh Basil leaves chopped Preparation: 1. Sprinkle pepper over chicken. 2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes or so on each side until it is done. Transfer chicken to a platter and keep it warm. 3. Combine tomatoes, artichokes, sun dried tomatoes, olives, and vinaigrette in a medium bowl. 4. Add tomato mixture to pan; cook 1 to 2 minutes or until tomatoes are soft. Spoon over chicken. Top evenly with cheese and basil. Dessert: Fresh Fruit with Yogurt Dressing and Angel Food Cake Ingredients: 1 Cup Fat Free Greek Yogurt 1 tsp Honey ½ tsp Cinnamon 1 Banana sliced in circles 4 Strawberries sliced in half 2 Tbsp of Raspberries 2 Tbsp Blueberries 1 Store bought Angel Food Cake sliced In a small bowl: combine yogurt, honey, and cinnamon. (Making sure all ingredients are well stirred). Place your Angel Food Cake on a dish and place your fruit on top. Drizzle with the yogurt sauce and serve. If you are interested in hosting a "Fit Cuisine" Class please feel free to contact me. fitness121@aol.com