Green Bean Almondine Salad

Used the last of the Green Bean Almondine from Thanksgiving and added it to a big fresh green salad.PS you can add Blue Cheese crumbles too 🙂

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Pears, Toasted Walnut and Gorganzola Cheese Salad

Make this salad all season long!

1 package of Gorgonzola cheese

1/4 cup of walnuts chopped and toasted ( add to heated olive oil in pan on medium high and stir until browned and the aroma has enticed you..place on paper towel to drain)

1 small red onion sliced thin

2  romaine hearts chopped

1 radicchio chopped

1 English cucumber sliced and halved

sea salt and pepper

2 pears sliced and skins left on

Balsamic Vinegar for dressing

Place all salad ingredients in bowl, top with pears, Gorgonzola and walnuts. Season with sea salt and pepper. Serve 4-5  Drizzle with balsamic vinegar 🙂

Tuna Fish Stuffed Tomatoes

Tomato slices.

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Take 2 large beefsteak tomatoes and cut of the tops. Take knife and cut around inside around the edges, making a bowl. use a spoon and spoon out the flesh and seeds.

Drain 2 can of white tuna fish in water. Place in bowl, squeeze half lemon over top. Season with pepper and 1 tsp celery seed. Add 1/4 cup low-fat or fat-free mayo. (optional: add in diced dill pickles or sweet butter chip style pickles) Mix well.

Stuff each tomato with the tuna fish mixture and chill for about 1 hour.

Serves 2.

Note: You can make the tuna fish ahead of time and bring your tomato to work already cut out and ready to stuff! Makes a delicious and low-fat lunch!

Serve on a small bed of Romanian lettuce, with Wasa Rye crackers!

**OR**

Make it onto a Melt!  Pre heat oven to 400.  Place Tuna Fish Stuffed Tomato on a baking sheet. Place a slice of reduced fat Swiss cheese or cheddar on top and bake for 25-3 minutes.

Published in: on September 20, 2010 at 8:23 pm  Leave a Comment  
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Apple and Walnut Salad

apple

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2 granny smith apples diced skin intact

1/4 cup of walnuts toasted

1 package of reduced fat crumbled blue cheese

4-5 cups Baby romainne lettuce

1 cup of raddichio shaved

1 English cucumber sliced and halved

1/2 package of grape tomatoes

1 small Red onion sliced thin

Add all ingredients to large serving bowl and toss.

Toast walnuts on stovetop with 1 tbspn olive oil on med high heat stirring until browned. Place on paper towel before adding to salad.

I use a baslamic vinegrette for a dressing.

Published in: on September 18, 2010 at 10:10 am  Leave a Comment  
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Greek Salad

In a large serving bowl tear 4 whole rommaine hearts into the bowl. Add 1 package of grape tomatoes cut in half, 1 red onion thinly sliced, 1 English cucumber sliced and halved, 1/4 cup of banana peppers, package of reduced fat crumbled feta cheese, optional: 1/4 cup of kalamata olives sliced.

Sprinkle 1 tbsp oregano ( rub between palms) and pepper over top of salad.

Serve with red wine vinegar and olive oil on side.

Make it a meal by topping the salad with chicken breast or tuna fish.

Published in: on September 17, 2010 at 1:43 pm  Leave a Comment  
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Arugula Salad with Pomegranate Seeds

Arugula

pine nuts

red onion

cucumber

grape tomatoes

crumbled gorgonzola or blue cheese

Fill a large bowl with Arugula lettuce. Add thinly sliced red onions, cucumbers, grape tomatoes. Toast pine nuts in pan with 1 tbsp olive oil over medium high heat. Stirring often until turn brown, place on paper towel. And then sprinkle on top of salad. Add crumbled gorgonzola cheese or blue cheese. Finally sprinkle the pomegranate seeds on top. Serve with  red wine vinegar and olive oil.

Add grilled chicken or shrimp to  make it a complete meal!

Published in: on September 8, 2010 at 11:49 am  Leave a Comment  
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Greek Pasta Salad

Small tomatoes in Korea

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1 box of whole wheat penne or rotini

8oz package of reduced fat or fat free feta cheese crumbled

small jar of red roasted peppers drained and chopped

1 package of grape tomatoes halved

1 small red onion diced

1 english cucumber diced

1 small jar of sliced pepperchionis ( I pour some of the juice into the pasta salad too)

1 tbsp dried oregano

sea salt and pepper

optional: kalamata olives sliced or diced

1/4 cup EVOO

1/4 cup red wine vinegar

Boil pasta drain and rinse with cold water. In a large bowl add all the ingredients and mix well. Season with salt and pepper.

So much better if made night before and chilled over nite in fridge. In am stir pasta and add additional parts of EVOO and red wine vinegar if dry.

Published in: on September 4, 2010 at 9:17 am  Leave a Comment  
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My lunch “Do-Over”

Finished my “Do-Over” lunch that was the Salmon Cakes from last nite.  In a to go container I added fresh spring lettuce and veggies and topped it with the chilled salmon cake. I made a quick dressing of Dijon Vinagrette.. and tossed the salad with it at lunch. 🙂 Happiness.

Dijon Vinagrette:

3 tbsp Olive Oil

2 tbsp Baslamic Vinegar

1 tbsn Dijon Mustard

1/2 lemon squeezed

Add all ingredients a small to go dressing conatainter and SHAKE!

  

Published in: on September 2, 2010 at 2:07 pm  Leave a Comment  
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Salmon Cakes

1 can of pink salmon

3/4 cup panko plain bread crumbs

1 egg beaten

1/2 lemon squeezed

1 tbspn Dijon mustard

2 tbspn reduced fat mayo

1/2 onion chopped

1 tbspn paprika ( or if you have Old bay seasoning or any kind of Cajun spice)

salt and pepper

Preheat oven to 350. Drain salmon and place in bowl. Add all ingredients and form into 3-4 cakes. I brown them quickly in a pan first. bake 20-25  minutes. Let sit for 5min before serving.

I like to serve it over a bed of fresh  Spinach that is quickly sauteed and slightly wilted in olive oil and 2 garlic cloves diced in pan over medium heat. Place salmon cake on top and drizzle with Balsamic vinegar or glaze.

Published in: on August 31, 2010 at 10:12 pm  Leave a Comment  
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Tuesday

State fruit - Tomato

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So I was thinking that tonight for dinner I think I’ll use the left over brown rice and make a Shrimp and Feta Bake with Diced Tomatoes. So easy to make and so tasty! I am a big feta fan, while it provides a robust flavor; it also low fat. I always use reduced fat or fat free because honestly it still tastes great minus all those unwanted calories!! I’ll make a a beautiful spring salad for lunch that way we can have it on the side tonight! I am all about 2 for 1, meaning I try to plan ahead so that its less work for me later. And then I have more time for myself and my family!

Check out my recipe and you can make it too for dinner tonight! Everything goes in one pan and that means  only one pan to clean 🙂

Published in: on August 31, 2010 at 6:50 am  Leave a Comment  
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