Spinach Salad w/ Cranberries & Balsamic Vinaigrette

For the salad:



spinach leaves - washed
dried cranberries
slivered almonds
stinky cheese

When I say "stinky cheese" I mean a pungent cheese like goat cheese or blue cheese.
I'm not a fan of these types of cheeses...too strong for my tastes but I'm sure they would taste lovely on this salad if its your thing.

 For the vinaigrette:

1/4 cup good balsamic vinegar
1 1/2 T. chopped garlic
2 teaspoons dark brown sugar (optional)*
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil


*the brown sugar is not needed if you have a good quality balsamic vinegar.
I mix all my dressing ingredients in a jar with a tight-fitting lid and shake until they are well combined.
Adding more or less of an ingredient to taste.

I promise, once you make your own Balsamic Vinaigrette you will not go back to the store bought varieties if you can help it.
It's so easy to make and the taste is exceptional.


Mrs. B.

Avocado & Chicken Salad

This is one of my favorite summer lunches. I don't have an exact recipe.

Avocado & Chicken Salad

1 Avocado

1 can of Chicken Breast

Mayo

chopped Celery

Curry Powder

Pepper

Chicken Salad:

Put 1 can of Chicken Breast in a bowl. Mix in a (2-3) of spoons full of Mayo. Mix in Curry Powder to taste. Add chopped Celery to mixture.

Place cut up Avocado on a plate. Top with Chicken Salad mixture. Add pepper to taste.

My Sister's Hummus

One of my favorite people in the world, my sister, recently posted her recipe for hummus on her blog. We made it during our sleepover this week and it was so. good. So good.

I've been snacking on it with snap peas and naan as much as my little, dieting heart desires. :)

Here ya go!

our sun dried tomato hummus.

Hummus Recipe:

1 can chickpeas/garbanzo beans -- drained

freshly squeezed juice from 1 lemon (approx. 1/3c of lemon juice...or to taste)

1/3 c of tahini

1/3c olive oil (may need more if it's too dry/thick after blending)

3-4 crushed cloves of garlic -- or more, shortly warmed on the stove (w/ olive oil) for extra potency this is the beginning point.

using a food processor, blend all ingredients & then, if lemon & garlic don't do it for you,

get creative with the flavors!

i always add:1tsp cayenne pepper -- give or take a little...usually give :)

lots of pepper

a little mrs. dash

some oregano

1/2 can sun dried tomatoes or roasted red peppers (which adds a little moisture = less olive oil)sometimes a little more lemon juice

& maybe a little sugar (like...a TINY bit)

blend together to desired consistency --i like it a little gritty, but some do not.i usually let it cool in the refrigerator & eat it on warm naan, on triscuits, with baby carrots, or spread onto a veggie sandwich!

Mmmm...

ChickpeasAreSuperNastyUnlessYouBlendThemUp,

Mrs. B.

Mozzarella & Tomato Salad Wrap

Mozzarella & Tomato Salad Wrap

Ingredients:

• Flat Out
• Romaine Lettuce
• Tomato
• Mozzarella
• Balsamic Vinegar

*You can buy them at Costco in a 3 pack.

Fill the Flat Out with Romaine Lettuce, chopped tomato, and cut up Mozzarella. Drizzle Balsamic Vinegar over the top and simply make it into a wrap! They are great for lunches!

Enjoy!!!

~Amy

Stir-Fried Beef and Asaparagus

This dish has so much flavor for how short the ingredients list is.

1 cup brown rice (I use the boil-in-a-bag variety)
2 t. olive oil1 pound steak, trimmed and cut into thin strips
4 garlic cloves, thinly sliced
1 T. fresh ginger, minced, peeled
1 lb asparagus spears, trimmed and cut into 2-inch pieces
1 c. sugar snap peas
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
3/4 c. chicken broth
1 T. reduced-sodium soy sauce

Heat a large, deep non-stick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until browned and cooked through, about 4 minutes. With a slotted spoon, transfer the beef to a plate.

Add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds. Add the asparagus, peas and bell pepper and stir-fry until crisp-tender, about 2 minutes longer. Return the beef to the skillet and add the remaining ingredients. Stir-fry until the liquid is reduced, and 3 minutes longer. Serve with cooked rice.


Side note: while I was typing this out, Mr. B. snuck up behind me and read over my shoulder. He tapped the screen and said, "That stuff's good." while he walked out of the room. This, from a man that views "food as fuel" and has no grasp on the term foodie or why I have such an obsession with wonderful meals. Glory.

MyPeeDoesNotSmellAfterEatingAsaparagus,

Mrs. B.

Mayonnaise Alternative

I'm on a quest to lose this baby weight. Which leads to a quest for decent tasting, healthy foods.
Putting together my turkey sandwich (on whole wheat, with spinach) yesterday, I just couldn't bring myself to slather the toasted bread with a dallop of white saturated fat goop (aka. mayo).
I spotted my bowl of avocados. Lightbulb!


I sliced that puppy up and mashed it with a fork. Threw a little salt and pepper on it and put it on my sandwich. It added taste and the mayo texture without all the hydrogenated oils.
Simple (and maybe something you have all done, in which case I'll feel lame for posting this like it's new info) and yummy.

AvocadosJustMightBeTheFoodOfGods,
Mrs. B.

Quesadilla- Patty's way.

1 medium flour tortilla(s)
chopped onion (to taste)
chopped, seeded jalapeno (to taste)
2oz low-fat Montorrey cheese shredded
1/4 cup grilled chicken breast

5 points on Weight Watchers*

In a heavy skillet, heat one flour tortilla. Spread shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side.

You can serve it with guacamole or pico de gallo on top. I'll share a recipe for both soon.

Enjoy!

*I forgot to add in my introduction post that I am currently battling weight loss. I'm on the Weight Watchers program so my recipes will have the Weight Watchers points on them for those looking for some new low fat recipes.

Balsamic Chicken and Peppers

30 Minutes Start to Finish - and absolutely delish!

Balsamic Chicken & Peppers
Serves 4

4 Skinless, boneless chicken breast halves (about 1 1/2 lb.)
Salt and freshly ground pepper
4 Tablespoons olive oil
1 Red bell pepper, seeded and sliced
1 Yellow bell pepper, seeded and sliced
1 Yellow onion, large thinly sliced
3 Garlic cloves, minced
3 Tablespoons Balsamic vinegar
1/4 Fresh basil, minced
1 Tablespoon Fresh thyme, minced

1. Cook the Chicken
Season the chicken generously with salt and pepper. In a large frying pan over medium-high heat, warm 2 tablespoons of the oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.

2. Cook the Vegetables
Add the remaining 2 tablespoons oil to the same pan over medium-high heat. Add the bell peppers and onion and sauté until softened, about 6 minutes. Add the garlic and sauté for 1 minute.

3. Finish the Chicken
Add the vinegar and half of each the basil and thyme and stir, scraping up the browned bits on the pan bottom. Return the chicken and any juices from the plate to the pan, spooning the peppers over the chicken. Reduce the heat to medium and simmer until the chicken is opaque throughout, 2-3 minutes. Stir in the remaining basil and thyme and season to taste with salt and pepper. Divide among 4 plates.

Great side dish with this entreé:
Roasted potato wedges. Cut russet potatoes into wedges, toss with olive oil, salt, pepper and a little garlic salt. Roast in a 375* oven until tender, about 30 minutes

Bon Appétit!

-Katie