Go buy yourself some good quality balsamic vinegar. Seriously, the good stuff. You won't use much of it for each serving so it's ok to spend $15-20 on a condiment. It will MAKE the meal.
I made this to go alongside some grilled pork chops and roasted red skinned potatoes. I wish we had had more salad!!!!! I didn't use the fruit and cheese, but I thought about how awesome it would have been with them!
3 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon minced shallot
1 Tablespoon fresh parsley, chopped
1 teaspoon Dijon mustard
Pinch of salt
1/4 teaspoon fresh ground black pepper
1 garlic glove, smashed
3 cups mixed salad greens
1/4 dried cranberries or cherries (optional)
2 tablespoons feta or goat cheese
1. Combine all ingredients up until salad greens. Whisk together until smooth. Let sit 5-10 minutes for flavors to merge.
2. Pick out the garlic chunks and discard.
3. Add greens, fruit and cheese. Toss to coat.
4. Serve. Yum!
Wednesday, September 28, 2011
Tuesday, September 27, 2011
Fall Vegetable Curry
Even though it doesn't feel like fall where I live, I'm sure it does where some of you are, so let's celebrate the delicious, rich flavors that come this time of year. Sweet potatoes add sweetness and curry gives a little bit of heat. This was so good, I couldn't wait to eat the leftovers the next day. Serve with rice or couscous, as I did, to round out this yummy dish....
1 1/2 tsp olive oil
1 Cup diced and peeled sweet potatoes
1 Cup cauliflower cut into bite sized pieces
1/4 thinly sliced yellow onion
2 tsp curry powder (add more if you like it spicier)
1/2 Cup vegetable broth
1/4 tsp salt
1 (15 oz) can chick peas, drained and rinsed
1 (14.5 oz) can diced tomatoes, undrained, (try to get the no-salt kind)
2 tbsp cilantro
1/2 Cup Greek style yogurt
1. Heat olive oil in a large non-stick pan over medium-high heat. Add sweet potatoes and saute for about 3 minutes.
2. Decrease heat to medium, add cauliflower, onions, and curry powder. Stir to combine and cook for 1 minute.
3. Add broth, salt, beans and tomatoes. Bring to a boil, cover and reduce to a simmer.
4. Simmer for about 10 minutes until veggies are tender, add another 1/2 of broth if it becomes too thick. Serve over couscous (or rice) sprinkle with cilantro and add a scoop of yogurt.
This recipe came from CookingLight.com and equals to 6 points on WeightWatchers.
1 1/2 tsp olive oil
1 Cup diced and peeled sweet potatoes
1 Cup cauliflower cut into bite sized pieces
1/4 thinly sliced yellow onion
2 tsp curry powder (add more if you like it spicier)
1/2 Cup vegetable broth
1/4 tsp salt
1 (15 oz) can chick peas, drained and rinsed
1 (14.5 oz) can diced tomatoes, undrained, (try to get the no-salt kind)
2 tbsp cilantro
1/2 Cup Greek style yogurt
1. Heat olive oil in a large non-stick pan over medium-high heat. Add sweet potatoes and saute for about 3 minutes.
2. Decrease heat to medium, add cauliflower, onions, and curry powder. Stir to combine and cook for 1 minute.
3. Add broth, salt, beans and tomatoes. Bring to a boil, cover and reduce to a simmer.
4. Simmer for about 10 minutes until veggies are tender, add another 1/2 of broth if it becomes too thick. Serve over couscous (or rice) sprinkle with cilantro and add a scoop of yogurt.
This recipe came from CookingLight.com and equals to 6 points on WeightWatchers.
Monday, September 19, 2011
Poor Man's Caviar
Delicious appetizer with crostini, pita chips or over a nicely grilled chicken, along with some roasted carrots and you have a lovely fall dinner for two!
1 large eggplant
3 tbsp olive oil, divided (you'll need it twice)
sea salt and pepper
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 clove garlic, mashed
several sprigs of fresh mint
1. Preheat oven to 375 degrees.
2. Trim off edges of eggplant and slice in half lengthwise.
3. Rub surfaces with 1 tbsp olive oil and sprinkle with salt and pepper. Bake cut side down until flesh is tender, 40-50 minutes.
4. Let eggplant cool until it's easy to handle then peel off the skin. Chop flesh until it's the texture of chunky salsa.
5. Combine chopped eggplant with remaining olive oil, lemon juice, balsamic vinegar and garlic. Add salt to taste.
6. Let the mixture rest 20-30 minutes so all the juices and flavors mingle. Add sprinkle of fresh chopped mint and serve.
1 large eggplant
3 tbsp olive oil, divided (you'll need it twice)
sea salt and pepper
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 clove garlic, mashed
several sprigs of fresh mint
1. Preheat oven to 375 degrees.
2. Trim off edges of eggplant and slice in half lengthwise.
3. Rub surfaces with 1 tbsp olive oil and sprinkle with salt and pepper. Bake cut side down until flesh is tender, 40-50 minutes.
4. Let eggplant cool until it's easy to handle then peel off the skin. Chop flesh until it's the texture of chunky salsa.
5. Combine chopped eggplant with remaining olive oil, lemon juice, balsamic vinegar and garlic. Add salt to taste.
6. Let the mixture rest 20-30 minutes so all the juices and flavors mingle. Add sprinkle of fresh chopped mint and serve.
Friday, September 16, 2011
BBQ Chicken Wraps
So I'm in graduate school now and am ridiculously busy with schoolwork. The other night I lost track of time and realized it was already close to 8 PM and hadn't gotten dinner started at all. I had chicken in the fridge and tortillas in the pantry. I found this recipe on the Weight Watchers website and thought I could make it really quick.
Really quick indeed! I had dinner on the table by 8:30. Top chicken with sliced avocado and mixed greens for a delicious sandwich for dinner! This recipe made enough for 6-8 wraps. They were just as good for lunch the next day! This is a sweet BBQ sauce with a kick from the hot sauce.
Marinate your chicken! Over night if you can, but if you forget, an hour should do it. I used vegetable oil, Dijon mustard, a dash of red wine vinegar, salt and pepper.
2 chicken breasts, marinated
1 fresh avocado, sliced
3 Cups mixed greens or lettuce
1 Cup diet coke (I know, weird, but trust me you won't taste the "diet" part when it's done)
1 Cup ketchup
1/4 cup Worcestershire sauce
1 tsp hot sauce (more if you like it spicy)
3 tbsp steak sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder
salt and pepper to taste
1. Combine all ingredients, except chicken, in a small pan and bring to a boil. Lower heat to simmer and let sauce thicken, stirring occasionally.
2. While your sauce is simmering, grill your chicken.
3. Once chicken is cooked all the way through, slice into bite sized pieces or shred meat with a fork (however you prefer it) and toss in a medium bowl with a cup of sauce.
4. Place chicken-sauce mixture on tortillas, top with slices of avocado and mixed greens. Drizzle extra sauce on if you want. Fold tortilla and use a toothpick to hold your wrap together.
Really quick indeed! I had dinner on the table by 8:30. Top chicken with sliced avocado and mixed greens for a delicious sandwich for dinner! This recipe made enough for 6-8 wraps. They were just as good for lunch the next day! This is a sweet BBQ sauce with a kick from the hot sauce.
Marinate your chicken! Over night if you can, but if you forget, an hour should do it. I used vegetable oil, Dijon mustard, a dash of red wine vinegar, salt and pepper.
2 chicken breasts, marinated
1 fresh avocado, sliced
3 Cups mixed greens or lettuce
1 Cup diet coke (I know, weird, but trust me you won't taste the "diet" part when it's done)
1 Cup ketchup
1/4 cup Worcestershire sauce
1 tsp hot sauce (more if you like it spicy)
3 tbsp steak sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder
salt and pepper to taste
1. Combine all ingredients, except chicken, in a small pan and bring to a boil. Lower heat to simmer and let sauce thicken, stirring occasionally.
2. While your sauce is simmering, grill your chicken.
3. Once chicken is cooked all the way through, slice into bite sized pieces or shred meat with a fork (however you prefer it) and toss in a medium bowl with a cup of sauce.
4. Place chicken-sauce mixture on tortillas, top with slices of avocado and mixed greens. Drizzle extra sauce on if you want. Fold tortilla and use a toothpick to hold your wrap together.
Wednesday, September 7, 2011
Creamy, Light Mac & Cheese
I've tried to make homemade mac & cheese for a long time. It's always grainy and kind of pasty, not to mention horribly unhealthy. I finally found a wonderful recipe that was equally delicious and so much less fattening than traditional mac & cheese. Ok, don't freak out when you read this, but the eggs and heavy cream are replaced with pureed butternut squash. Wait! I know, weird, but it actually adds quite a bit of dimension and is extremely creamy. Try it! I promise, you'll like it!
Use a serrated bread knife to cut the squash up into chunks. It's much easier.
3 cups cubed and peeled butternut squash
1 1/4 cups fat-free chicken broth
1 1/2 cups fat-free milk
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2 Tbsp fat-free greek yogurt
1 1/4 cups shredded Gruyere cheese
1 cup grated romano cheese
1/4 cup grated Parmigiano cheese
1 pound elbow macaroni
Cooking spray
1 tsp olive oil
1/2 cup bread crumbs
2 tbsp fresh parsley
1. Preheat oven to 375 degrees
2. Combine squash, broth, milk and garlic in a medium saucepan, bring to a boil over medium-high heat. Reduce to a simmer and let cook until squash is tender, about 20 minutes.
3. Meanwhile, cook pasta according to package directions. When pasta is al dente, strain and set aside.
4. Place hot squash mixture in a blender. Add yogurt, salt & pepper. Puree until smooth. Seriously, watch out for hot splashes, they burn.
5. In a large bowl, add squash puree to cheeses and mix throroughly. Add pasta and stir to combine.
6. Spray casserole pan with cooking spray and transfer pasta mixture to pan.
7. Combine bread crumbs, olive oil and parsley in a small bowl, and sprinkle over mac & cheese.
8. Bake 25 minutes or until bubbly and lightly brown on top.
*Cooking Light magazine is my new favorite reading material. This recipe is from the September issue.*
Use a serrated bread knife to cut the squash up into chunks. It's much easier.
3 cups cubed and peeled butternut squash
1 1/4 cups fat-free chicken broth
1 1/2 cups fat-free milk
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2 Tbsp fat-free greek yogurt
1 1/4 cups shredded Gruyere cheese
1 cup grated romano cheese
1/4 cup grated Parmigiano cheese
1 pound elbow macaroni
Cooking spray
1 tsp olive oil
1/2 cup bread crumbs
2 tbsp fresh parsley
1. Preheat oven to 375 degrees
2. Combine squash, broth, milk and garlic in a medium saucepan, bring to a boil over medium-high heat. Reduce to a simmer and let cook until squash is tender, about 20 minutes.
3. Meanwhile, cook pasta according to package directions. When pasta is al dente, strain and set aside.
4. Place hot squash mixture in a blender. Add yogurt, salt & pepper. Puree until smooth. Seriously, watch out for hot splashes, they burn.
5. In a large bowl, add squash puree to cheeses and mix throroughly. Add pasta and stir to combine.
6. Spray casserole pan with cooking spray and transfer pasta mixture to pan.
7. Combine bread crumbs, olive oil and parsley in a small bowl, and sprinkle over mac & cheese.
8. Bake 25 minutes or until bubbly and lightly brown on top.
*Cooking Light magazine is my new favorite reading material. This recipe is from the September issue.*
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