Ingredients
2 1/2 pounds medium Yukon Gold potatoes, quartered
Sea salt and pepper
6 tablespoons olive oil
3 cloves garlic, finely chopped
4 green onions, sliced
1 large cucumber, seeded and chopped
1 large tomato, chopped
1 roasted green bell pepper, seeded and chopped
1/3 cup white vinegar
1 tablespoons Truvia or Stevia Cane (optional)
1 cup cilantro leaves
Instructions
ONE: Preheat oven to 450°F.
TWO: Arrange potatoes in a single layer in a large roasting pan. Season with salt and pepper. Combine 1/4 cup of the oil and garlic and drizzle over potatoes. Bake until potatoes are tender and lightly browned, 20 to 25 minutes. Set aside to let cool.
THREE: Put green onions, cucumbers, tomatoes, green peppers, and cooled potatoes into a large bowl and toss gently to combine. Set aside.
Put vinegar, Truvia or Stevia Cane, cilantro, and remaining 2 tablespoons oil into a blender or food processor and puree to make a dressing. Pour dressing into bowl with potato mixture and toss to coat. Season to with salt and pepper.
Thursday, May 5, 2011
Greek Chicken Salad
Ingredients:
3/4 cup plain low-fat yogurt
1/2 cup olive or canola oil mayonnaise
1 teaspoon fresh oregano
3 garlic cloves, finely chopped
3 cups shredded cooked chicken breast
1 cup seeded, diced cucumber
3/4 cup cherry tomatoes, halved
1/2 cup crumbled feta
1/4 cup chopped fresh Italian parsley
2 tablespoons kalamata olives, pitted and roughly chopped
INSTRUCTIONS:
ONE: In a large bowl, combine yogurt, mayonnaise, oregano and garlic. Mix well until creamy. Add chicken, cucumber, tomato, feta, parsley and olives. Toss well. Chill for 30 to 60 minutes before serving. Serve as is, on a bed of greens, or in sandwiches.
3/4 cup plain low-fat yogurt
1/2 cup olive or canola oil mayonnaise
1 teaspoon fresh oregano
3 garlic cloves, finely chopped
3 cups shredded cooked chicken breast
1 cup seeded, diced cucumber
3/4 cup cherry tomatoes, halved
1/2 cup crumbled feta
1/4 cup chopped fresh Italian parsley
2 tablespoons kalamata olives, pitted and roughly chopped
INSTRUCTIONS:
ONE: In a large bowl, combine yogurt, mayonnaise, oregano and garlic. Mix well until creamy. Add chicken, cucumber, tomato, feta, parsley and olives. Toss well. Chill for 30 to 60 minutes before serving. Serve as is, on a bed of greens, or in sandwiches.
Baked Salmon with Spinach and Strawberry Salsa
Ingredients:
4 (3-ounce) salmon fillets, skin removed
1 teaspoon lemon zest
1 pound strawberries, diced
2 kiwifruits, peeled and diced
1 cucumber, diced
1 jalapeño, seeded and minced
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh lemon juice, divided
1 pound baby spinach leaves, rinsed but not dried
Instructions:
ONE: Preheat oven to 350°F. Place salmon on a baking sheet and sprinkle with lemon zest. Bake 15 to 18 minutes or until cooked through.
TWO: Meanwhile, place strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon lemon juice in a medium bowl and toss until combined. Set aside.
THREE: Heat a large, high-sided skillet over medium heat. Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally. Stir in remaining lemon juice. Divide spinach among plates. Top with salmon and salsa and serve.
4 (3-ounce) salmon fillets, skin removed
1 teaspoon lemon zest
1 pound strawberries, diced
2 kiwifruits, peeled and diced
1 cucumber, diced
1 jalapeño, seeded and minced
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh lemon juice, divided
1 pound baby spinach leaves, rinsed but not dried
Instructions:
ONE: Preheat oven to 350°F. Place salmon on a baking sheet and sprinkle with lemon zest. Bake 15 to 18 minutes or until cooked through.
TWO: Meanwhile, place strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon lemon juice in a medium bowl and toss until combined. Set aside.
THREE: Heat a large, high-sided skillet over medium heat. Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally. Stir in remaining lemon juice. Divide spinach among plates. Top with salmon and salsa and serve.
Thai Shrimp and Carrot Salad
Ingredients:
8 ounces uncooked brown rice noodles
1/4 cup lime juice
1/4 cup rice vinegar
1/8 teaspoon crushed red chile pepper
1/2 pound cooked, peeled and deveined medium shrimp with tails removed
3 cups shredded carrots
1/2 cup dry-roasted unsalted peanuts
1/2 cup sliced shallots
1/3 cup chopped fresh mint
Instructions
ONE: Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl.
TWO: In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.
8 ounces uncooked brown rice noodles
1/4 cup lime juice
1/4 cup rice vinegar
1/8 teaspoon crushed red chile pepper
1/2 pound cooked, peeled and deveined medium shrimp with tails removed
3 cups shredded carrots
1/2 cup dry-roasted unsalted peanuts
1/2 cup sliced shallots
1/3 cup chopped fresh mint
Instructions
ONE: Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl.
TWO: In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.
Monday, May 2, 2011
Energy Pancakes
INGREDIENTS:
Olive oil spray
3/4 cup quick cook oatmeal
3/4 cup egg whites
1 tbsp fat-free cottage cheese
1 tsp cinnamon (optional)
1 tbsp agave nectar
1/4 cup blueberries
INSTRUCTIONS:
ONE: Mist pan with Olive oil spray.
TWO: Combine all ingredients and pour into small frying pan in pancake form.
THREE: When sides start to brown, flip. Pancakes will need approximately 3 minutes on each side.
Serve with agave nectar and blueberries.
Olive oil spray
3/4 cup quick cook oatmeal
3/4 cup egg whites
1 tbsp fat-free cottage cheese
1 tsp cinnamon (optional)
1 tbsp agave nectar
1/4 cup blueberries
INSTRUCTIONS:
ONE: Mist pan with Olive oil spray.
TWO: Combine all ingredients and pour into small frying pan in pancake form.
THREE: When sides start to brown, flip. Pancakes will need approximately 3 minutes on each side.
Serve with agave nectar and blueberries.
Shrimp Ceviche
Ingredients:
3/4 pound (about 30) medium peeled-and-deveined shrimp
1/2 cup finely chopped red onion
6 tablespoons lime juice
1/4 cup roughly chopped cilantro
1 large mango, peeled, pitted and chopped
1 tomato, cored and chopped
1 or 2 jalapeño peppers, seeded (if desired) and finely chopped
3/4 teaspoon fine sea salt
Instructions
ONE: Bring a medium pot of (sea)salted water to a boil. Add shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain, rinse under cold running water and drain again.
TWO: Chop shrimp into 1/2-inch pieces and transfer to a large bowl. Add onion, lime juice, cilantro, mango, tomato, jalapeño and salt and toss well. Cover and chill until cold, about 1 hour.
3/4 pound (about 30) medium peeled-and-deveined shrimp
1/2 cup finely chopped red onion
6 tablespoons lime juice
1/4 cup roughly chopped cilantro
1 large mango, peeled, pitted and chopped
1 tomato, cored and chopped
1 or 2 jalapeño peppers, seeded (if desired) and finely chopped
3/4 teaspoon fine sea salt
Instructions
ONE: Bring a medium pot of (sea)salted water to a boil. Add shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain, rinse under cold running water and drain again.
TWO: Chop shrimp into 1/2-inch pieces and transfer to a large bowl. Add onion, lime juice, cilantro, mango, tomato, jalapeño and salt and toss well. Cover and chill until cold, about 1 hour.
Roasted Asparagus
Ingredients
1 bunch asparagus (about 1 pound)
Juice of 1/2 orange or 1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
2 tablespoons chopped mixed fresh herbs, such as parsley, thyme and mint
Instructions:
ONE: Preheat oven to 450°F.
TWO: Line a large rimmed baking sheet with parchment paper.
THREE: Trim off the tough end from each stalk of asparagus (about the last 1 1/2 inches or so) and arrange spears on baking sheet. Squeeze orange or drizzle vinegar over asparagus, toss to coat and season with pepper.
FOUR: Roast, shaking the baking sheet occasionally, until just tender, 8 to 10 minutes, watching carefully after 5 minutes to avoid overcooking. Transfer to a platter, scatter herbs over the top and serve.
1 bunch asparagus (about 1 pound)
Juice of 1/2 orange or 1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
2 tablespoons chopped mixed fresh herbs, such as parsley, thyme and mint
Instructions:
ONE: Preheat oven to 450°F.
TWO: Line a large rimmed baking sheet with parchment paper.
THREE: Trim off the tough end from each stalk of asparagus (about the last 1 1/2 inches or so) and arrange spears on baking sheet. Squeeze orange or drizzle vinegar over asparagus, toss to coat and season with pepper.
FOUR: Roast, shaking the baking sheet occasionally, until just tender, 8 to 10 minutes, watching carefully after 5 minutes to avoid overcooking. Transfer to a platter, scatter herbs over the top and serve.
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