So … the bacon caught your attention didn’t it ?? It also slightly distracts you from the word salad. Do not let the fact that this sounds healthy fool you. It’s ridiculously delicious and easy to make. Don’t worry about the dressing either …. because you can make your own if you’d like. I’ll post that recipe here on this post as well. It makes a great summer dinner. You can throw some cubed chicken on this puppy as well 😉
Ingredients: (serves two hungry people)
- 4 Cups Baby Spinach
- 8 Slices of Bacon fried till crispy, and then crumbled
- 3 Medium Red Apples of choice, chopped
- *optional* 8 to 10 Strawberries
- 3/4 Cup Chopped Walnuts
- 3/4 Cup crumbled Gorgonzola Cheese, or Feta may be used as well.
- 1/2 Cup Olive Oil
- 4 Teaspoons Golden or White Balsamic Vinegar
- 2 Teaspoons Dijon Mustard
- *optional* 1/2 teaspoon Stone Ground Mustard
- 2 Tablespoons of Real Maple Syrup …. you can use the others but its sweeter so be prepared
- Salt and Pepper to taste
- Mix in a small mason jar or anything you have for dressing and shake shake shake …. boom.
Because you don’t need to be a rocket scientist to make a salad , my only instructions will be …. fry that bacon up first and set aside. Mix all the dressing ingredients … shake and refrigerate. Then throw all that good salad stuff together and put as much dressing on as you like. You can always make more ….. and you will because its soooooooo good.
I love ceviche, especially on hot days chased by a Corona with lime. It’s heaven. I saw a similar recipe and added my own pizzazz to it and it fabulous for a light lunch or appetizer at dinner. I like tuna from a can and if you do, to this may float your boat 🙂
- 2 fresh Limes
- 2 Tablespoons minced Red Onion
- 1 Teaspoon Olive Oil
- 1 (7 oz) can Chunk White Albacore Tuna packed in water
- 1 medium plum tomato, finely diced (no seeds)
- 2 Teaspoons fresh finely chopped Cilantro
- 1 small Jalapeno minced (no seeds)
- salt and pepper to taste
- Tabasco (few drops to taste)
- 2 Avocados either sliced or scooped large ones to use as cups for Ceviche
- In a medium bowl, combine the red onion, pinch of salt, juice of 1 lime and olive oil.
- Mix in the chopped cilantro, jalapeno, drained tuna, tomato, and Tabasco.
- Taste test for more lime or salt and pepper and add according to your taste (I love lime so I use the second lime)
- Cover and marinate in the refrigerator at least 30 minutes to let the flavors blend. To serve, top with fresh sliced avocado, on inside avocado cups, and serve.
Pizza like deliciousness without the carbs 🙂
- 1 medium to large eggplant
- olive oil
- dried Italian seasoning
- fresh chopped basil leaves (about 2 tablespoons)
- Parmesan cheese
- shredded mozzarella cheese
- chopped pepperoni (or any other chopped topping you may prefer)
- 2 tsp olive oil
- 3 garlic cloves finely chopped
- 1 can (14.5 oz.) petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
- 2 tablespoons tomato paste
- 1/2 tsp Italian seasoning
- 1/4 tsp oregano
- Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.
- Preheat oven to 375*
- While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil and saute the finely chopped garlic just until it becomes fragrant. (Don’t let it brown.) Add the petite diced tomatoes, tomato paste, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. (Add water if needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)
- After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 22-25 minutes (not so long that the slices become mushy and lose their shape)
- After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.
- Spread parm cheese first , then a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of mozzarella cheese and topping of choice. (pepperoni is best !)
- Put pizzas under the broiler until the cheese is melted and slightly browned. Enjoy !!!!!!
I’ve never been of fan of traditional stuffed green peppers but Poblano peppers I can eat all day. Here is my favorite way to make these little numbers that is healthy and low in calories.
- 4 Large Poblano Peppers
- 2 chopped tomatoes
- 1/2 chopped onion
- 1 large clove of garlic chopped, or 1 tablespoon minced garlic
- 1 teaspoon dried or fresh oregano or Italian seasoning
- 1 teaspoon cumin
- 2 pinches of cinnamon (dont be stingy)
- 1/2 teaspoon of salt
- 1-1/2 tablespoon of olive oil
- 2 cups of shredded cooked chicken
- 1 to 1 and 1/2 cups brown or wild rice ( you may use quinoa as well)
- 2 cups low fat cheddar- mild or sharp
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- *taco or enchilada sauce optional*
- Place oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil. Slit the chiles from stem to tip and set on the baking sheet. Carefully clean out seeds, rinse with water. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins. Return the poblanos to the baking sheet. (do not overcook as the pepper will tear very easily)
- Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat.
- Stir in the chicken and rice, and then just 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
- Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes. Remove from oven place on plate and drizzle a sauce if available. Enjoy ….. 🙂
Chicken Salad can be done in so many different ways. I have two favorites and this is one of them. I mean who doesnt like bacon ??? You can skip the carbs and just serve it on lettuce or you can toast some whole wheat bread and make a sandwich either way its delicious 🙂
- 3 cups chopped rotisserie chicken
- 5 slices of bacon
- 1 medium to large tomato- seeded and chopped
- 2 stalks of celery
- 1 cup light mayo (I use 1/2 Miracle Whip light and 1/2 real light mayo)
- 3 tablespoons chopped green onion
- 1 teaspoon lemon juice
- a little splash of Worcestershire sauce
- salt and pepper to taste
- *optional* Sliced avocado and romaine lettuce
- Cook Bacon , cool and chop or crumble.
- Mix together the mayonnaise, green onions, lemon juice, Worcestershire sauce, salt and pepper in a bowl.
- Stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices or on toasted bread.
This makes a fantastic lunch or in smaller portions a great starter before dinner !!! I prefer to buy medium tortillas and bake them in shell form. and if you dont have the pans you can make them with a muffin pan … http://www.eatingwell.com/recipes/taco_bowls.html
- 2 limes- fresh juiced
- 1 lb cooked and chilled and chopped shrimp (I use thawed out frozen)
- 2 medium Tomatoes seeded and chopped (If I have tomatoes to use up I will use up to 3)
- 2 Hass Avocados
- 1 jalapeno, seeded and finely chopped
- 1/2 chopped red onion
- 1 tablespoon Olive Oil
- 1 to 2 tablespoons chopped Cilantro
- 1 heart of Romain Lettuce
- salt and pepper to taste
- 2 limes- fresh juiced
- 1 teaspoon Olive Oil
- 2 heaping tablespoons of low or no fat sour cream
- 1 teaspoon honey
- pinch of chopped Cilantro
- *optional* – pinch of chipolte seasoning (or chili powder/Mexican spice)
- In a small bowl combine red onion, lime juice, olive oil, jalapeno,cilantro, and pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine chopped shrimp, avocado, and tomato. Slowly mix the two bowls together blending well. Set aside.
- In a small bowl mix all dressing ingredients together and whisk until very creamy. Adjust to taste.
- Chop up lettuce and place into a salad bowl or taco shell, spoon shrimp mixture on top and drizzle with dressing … enjoy 🙂