Tag: vegetable

Categories
Midweek Meal

Pea and Avocado Dip

Pea and Avocado Dip

 A perfect snack for the game, or just for anytime!

Pea and Avocado Dip

Yields: 6-8 servings | Serving Size: 2-3 Tbsp |Calories: 80 | Previous Points: 1 | Points Plus: 2 | Total Fat: 3.9 g | Saturated Fat: 0.6 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 4 mg | Carbohydrates: 9.3 g | Dietary Fiber: 4.1 g | Sugars: 2.9 g | Protein: 3.1 g |

Ingredients

  • 1 -1/2 cups of green peas, fresh or frozen, cooked and cooled
  • 1 avocado
  • I clove of garlic
  • 1 tablespoon lime juice
  • hot sauce to taste

Directions

Place all the ingredients into a food processor and mix to the consistency you prefer.


Read more at http://skinnyms.com/pea-and-avocado-dip/#0ZfleEQCgz9t8qWt.99

Categories
Midweek Meal

Paleo Chinese Chicken Salad

Healthy Paleo Chinese Chicken Salad via Linda Wagner

Paleo Chinese Chicken Salad

Adapted from this fabulous recipe.

Ingredients:

  • 2 cups shredded carrots
  • 1 head of a large Napa Cabbage, chopped into very thin strips
  • 1/2 cup chopped cilantro
  • 2 Tbs black sesame seeds
  • 2 Tbs white sesame seeds
  • 1/2 cup cashews (optional)
  • 1 rotisserie chicken, torn into shreds
  • 1/4 cup Tamari (tamari is a gluten free soy sauce) or regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processorto mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil 
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 5 chopped green onions, green and white parts

For the dressing:

In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.

Next, put chopped cabbage, shredded carrots, cilantro, sesame seeds, cashews, shredded chicken, and enough dressing to coat (around half) into a large plastic bag, seal, and shake vigorously until well incorporated. Adjust amount of dressing as needed.

Pour into bowls or onto plates and enjoy!! Serves 4.

http://lindawagner.net/blog/2014/06/paleo-chinese-chicken-salad/index.html

Categories
Midweek Meal

Crock Pot Sweet Potato and Quinoa Turkey Chili

Crock Pot Sweet Potato and Quinoa Turkey Chili

Serves a crowd

Ingredients:
1lb ground turkey
1 large shallot or 1 small onion, chopped
3 garlic cloves, minced
salt and pepper
3 cups chicken broth (plus extra for re-heating)
28oz can crushed tomatoes
15oz can baked beans (I like sweet baked beans)
1 cup uncooked quinoa, rinsed
1 large sweet potato (about 1lb,) peeled and chopped small
2 Tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon red chili pepper flakes
Toppings: shredded Monterey Jack cheese, chopped avocado, tortilla chips, green onions

Directions: 

  1. Add ground turkey and shallot to a large skillet over medium-high heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic then cook for 30 more seconds then add to a 6 quart crock pot. Add remaining ingredients, except toppings, into crock pot then cook on high for 3 hours, or low for 5-6 hours, or until sweet potatoes are tender. Serve with toppings. May need to add more chicken broth when reheating.

Crock Pot Sweet Potato and Quinoa Turkey Chili #recipe #dinner #chili #slowcooker #crockpot @IowaGirlEats | iowagirleats.com

Thanks Iowa Girl Eats for the yummy fall recipe!

Categories
Midweek Meal

Slow Cooker Cheesy Spaghetti with Turkey Sausage

Slow Cooker Cheesy Spaghetti with Turkey Sausage

This looks AMAZING! And it’s a slow cooker meal, so you can ignore it!!

Slow Cooker Cheesy Spaghetti with Turkey Sausage

Data using turkey sausage: Serving size: 1 cup | Calories: 256 | Previous Points: 6 | Points Plus: 7 | Total Fat: 12 g | Saturated Fat: 6 g | Cholesterol: 52 mg | Sodium: 542 mg | Carbohydrates: 13 g | Sugars: 6 Fiber: 2 g | Protein: 24 g

Data without turkey sausage: Serving Size: 1 Cup | Calories: 192 | Previous Points: 4 | Points Plus: 5 | Total Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 0 | Cholesterol: 25 mg | Sodium: 342 mg | Carbohydrates: 14 g | Fiber: 2 g | Sugars: 7 g | Protein: 15 g

Ingredients

  • 1 lb lean ground turkey sausage (see recipe below)
  • 1 (24 ounce) jar spaghetti sauce (no sugar added)
  • 8 ounces (uncooked) 100% whole wheat spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture
  • 1 cup low fat cottage cheese
  • 1 cup skim mozzarella cheese, shredded
  • 1 cup low-fat ricotta cheese
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped (fresh) basil
  • Kosher or sea Salt to taste
  • 1/2 tsp ground black pepper
  • TURKEY SAUSAGE INGREDIENTS:
  • 1 lb lean ground turkey or chicken
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried sage
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano

Directions

Add all the sausage ingredients a large mixing bowl and mix thoroughly. Cook ground turkey sausage in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat. Drain, discard any fat and set aside. Combine meat with marinara and broken spaghetti pieces.

In a medium bowl combine cooked turkey sausage with the remaining ingredients, add to slow cooker. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly.

Serve and sprinkle with parmesan if desired.


Read more at http://skinnyms.com/slow-cooker-cheesy-spaghetti-with-turkey-sausag/#V136FiAoMcsog8UJ.99

Categories
Midweek Meal

Mid Week Meal: spinach salad with chicken, avocado and goat cheese

spinach salad with chicken, avocado and goat cheese

Chicken-Spinach-Salad-8

Yield: 4 servings

Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.

2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).

 

Source: http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/

Categories
Midweek Meal

Paleo Breakfast Bowl

Paleo Breakfast Bowl

eggs salmon

Ingredients

1 teaspoon ghee [1]
2 fresh eggs
2 ounces wild smoked salmon (roughly 2 thin slices)
1/2 cup arugula
1/4 avocado, diced
Squeeze of fresh lemon
Pinch of freshly ground pepper

Directions

    1. Heat your ghee over medium heat and swirl around in a nonstick pan. Slowly put 2 (unscrambled) eggs into the pan and cook until done, about 6 minutes.
    2. While your eggs are cooking, assemble your arugula, avocado, and smoked salmon in a shallow bowl. Squeeze lemon juice over everything, and sprinkle with pepper.
    3. Once your eggs are fully cooked, slide them into your bowl, and enjoy immediately.


Source: Calorie Count [2]

Information

Category
Breakfast/Brunch
Yield
One bowl

Nutrition

Calories per serving
335
Source URL
http://www.fitsugar.com/Easy-Paleo-Breakfast-35261941

Links:
[1] http://www.foodnetwork.com/recipes/alton-brown/ghee-recipe.html
[2] http://caloriecount.about.com/paleo-breakfast-bowl-recipe-r1637742

Categories
Midweek Meal

Shrimp Spring Rolls

Shrimp Spring Rolls

Ingredients:

  • 1 Bag Shredded Carrots
  • 1 Bag Shredded Cabbage
  • 1 Back Broccoli Slaw
  • 1 Cup Chopped Green Onion
  • 2 Tbsp Olive Oil
  • 1 Cup Medium Cooked Shrimp
  • 2 Tbsp Lite Asian Ginger Salad Dressing
  • Large All Natural Won Ton Wrappers – could use rice wraps for gluten free
  • Salt and Pepper

Directions:

  1. In a mixing bowl combine carrots, cabbage, broccoli  slaw, green onion, olive oil and shrimp.
  2. Cook on medium heat until sauteed.
  3. Add in Asian Ginger Dressing, salt and pepper.
  4. Preheat oven to 350
  5. Dip Wonton wrapper into water and add 1/4 cup filling and roll
  6. Bake 10-13 Minutes

Calories 85, Fat 2g, Protein 5g, Carbs 14g Per Roll.

Categories
Midweek Meal

Pan Seared Salmon with Kale Salad

Pan-Seared Salmon with Kale and Apple SaladFNK_pan-seared-salmon-with-kale-apple-salad_s4x3.jpg.rend.sni18col

The star of this dish is the kale salad. It’s crunchy, tangy and sweet! This is a great one for the middle of the week dinner slump – grab some fresh salmon and let us know what you think!


Total Time: 40 min
Prep: 20 min
Inactive: 10 min
Cook: 10 min
Yield:4 servings
Level:Easy

Ingredients
Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls

Directions
Bring the salmon to room temperature 10 minutes before cooking.

Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.

Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.

Divide the salmon, salad and rolls evenly among four plates.

NUTRITION INFO
Per serving (1 fish fillet, about 2 cups of salad and 1 dinner roll): Calories 620; Fat 36 g (Saturated 8 g); Cholesterol 85 mg; Sodium 730 mg; Carbohydrate 40 g; Protein 39 g; Fiber 7 g; Sugars 14 g

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pan-seared-salmon-with-kale-and-apple-salad-recipe.html?oc=linkback

Categories
Midweek Meal

Midweek Meal – No Bake Lasagna

No-Bake Summer Lasagna with Corn Relish

No-Bake Summer Lasagna with Corn Relish
Makes: 4  servings

INGREDIENTS

  • 8 lasagna noodles
  • 2 tablespoons  extra-virgin olive oil
  • 2 cups  part-skim ricotta
  • 1 tablespoon  plus 1 teaspoon fresh thyme
  • 1 teaspoon  lemon zest
  • 1 1/4 teaspoons  kosher salt
  • 1/2 teaspoon  black pepper
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 2 garlic cloves, thinly sliced
  • 1 large yellow bell pepper, sliced into 1/4-inch strips
  • 3 ears yellow corn, kernals sliced from cobs
  • 2 scallions, thinly sliced
  • 2 tablespoons  fresh lemon juice

DIRECTIONS

1. Cook noodles until al dente according to package directions. Drain, toss with 1 teaspoon oil and arrange on a baking sheet.

2. In a medium bowl, combine ricotta, 1 tablespoon thyme, lemon zest and 1/4 teaspoon salt.

3. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add zucchini and cook, flipping once, until browned, about 4 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper and transfer to a plate. Return pan to heat and add 1 1/2 teaspoons oil, garlic and bell pepper. Cook, stirring occasionally, until pepper is crisp-tender, about 4 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper and transfer to plate with zucchini.

4. In a large bowl, combine corn, scallions, lemon juice and remaining oil, salt and pepper. Cut noodles in half and lay one half on each of four plates. Top with 2 tablespoons ricotta mixture and zucchini. Top with a second noodle, 2 tablespoons ricotta mixture and 1/4 cup corn relish. Top with a third noodle, 2 tablespoons ricotta mixture and bell pepper mixture. Top with remaining noodle, ricotta mixture, corn relish and thyme.

Categories
Midweek Meal

Midweek Meal

This delicious dinner is light enough to serve for lunch, or could even go to a potluck with you! The bonus is that this midweek meal is quick and easy, perfect for when you’re not in the mood to cook much but still want to eat healthy.

thai pork salad

Thai Pork Salad

Makes: 4 servings

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

4 ounces thin rice noodles
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1/2 teaspoon Asian chili sauce
1/2 teaspoon salt
1/4 cup loosely packed basil leaves, chopped
1/4 cup loosely packed mint leaves, chopped
1 pound pork tenderloin, cut into thin 3-inch-long strips
4 cups shredded cabbage
2 apples, cored and thinly sliced
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon sesame oil
1/4 cup cashews, coarsely chopped

Directions

1. Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain.

2. In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, salt, and half the basil and mint. Toss the pork strips with 2 tablespoons of the dressing; set aside.

3. Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint.

4. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring, until just cooked through, about 5 minutes. Toss with the cabbage mixture and divide among four plates. Top each serving with 1 tablespoon cashews.

Nutrition facts per serving: 422 calories, 29g protein, 54g carbohydrate, 10g fat (2.1g saturated), 7g fiber