Cottage Cheese, Tomato & Cucumber 

 

A simple, quick and healthy salad. 

Ingredients:

  • 1/2 c cottage cheese
  • 2 tomatoes, cored and sliced thin
  • 1 Kirby cucumber, sliced thin
  • Salsa
  • Red hot salt

Red Hot Salt

  • 2 tsp salt
  • 1 tsp espellette pepper
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika

Combine in a jar.

Arrange tomatoes and cucumbers on a plate, sprinkle with red hot pepper. Place cottage cheese in center and drizzle with salsa.

Serves 1. 2 WW PP. 

Chicken with Mint

  

Another winner winner chicken dinner from Patricia Well! I served it asparagus and bread.

Ingredients:

  • 4 skinless chicken breast, pounded 1/4 inch thick
  • 1/4 c mint, minced
  • 3 TBSP olive oil
  • Salt
  • 1 c dry white wine
  • 2 TBSP capers, drained 

Place chicken, mint and 2 TBSP olive oil in a shallow dish and toss to combine. Let marinate for 30 plus minutes.

In a large skillet heat 1 TBSP olive oil over med high heat. Add chicken, season with salt and cook 2 – 3 minutes, turn and cook 3 more minutes. Remove and cover with foil.

Add wine to skillet and capers and boil uncovered 2 – 3 minutes until reduced.

Drizzle sauce over chicken and serve.

Serves 4. 5 WW PP.

Asparagus with Shallot Vinegrette

 

If you’ve been following my blog, you know come spring I develop a pretty serious asparagus habit. The challenge finding new ways to cook up my fav spring veg. Leave it to Ms Wells to come up yet another perfect recipe! This is adapted from Vegetable Harvest.

Ingredients:

Vinaigrette:

  • 1/3 c shallots, minced
  • 2 TBSP sherry vinegar
  • 2 TBSP lemon juice
  • Lemon zest from 1 lemon
  • Salt
  • 1/3 c olive oil 

Combine in a jar and set aside.

Asparagus:

  • 1 lb asparagus
  • 3 TBSP vinaigrette 
  • Sea salt
  • 1 oz shaved Parmesan 

 Preheat oven to 450.

Toss asparagus with vinaigrette, season with salt and place in a pan in a single layer. 

Bake 12 min. Add parm and cook until melted.

Serves 2. 2 WW PP.

Asian Shrimp Salad

 

Another winner from Patrica Wells. Quick, easy and healthy. You can get Kaffir Lime Leaves on Amazon or in Asian markets. Serve with rice and some steamed veggies for a complete meal.

Ingredients:

  • 2 tsp vegetable oil
  • 2 cloves garlic
  • 2 inch piece of ginger, peeled
  • 1 lb raw shrimp, peeled and cleaned
  • 1/2 tsp cumin seeds
  • 1 jalapeño, seeded
  • 6 Kaffir lime leaves, ground to a powder in a spice mill or mortar and pestle
  • 1 TBSP fish sauce
  • 1/3 c light coconut milk
  • 3 TBSP lime juice
  • 1/3 c cilantro, minced

In a small food processor, finely chop garlic, ginger and jalapeño. 

In a large skillet, heat oil over high heat until it just begins to smoke. Reduce to medium high, add garlic, ginger and jalapeño, cook for 30 seconds. Add shrimp and cumin, sauté for 2 minutes. Stir in the fish sauce, coconut milk and Kaffir lime dust, bring to a boil, reduce heat to simmer and stir in lime juice. 

Transfer to places and shower with cilantro.

Serves 2 – 4.

Almond Cake with Berries

 

I love a quick and easy cake. I topped it with whipped cream and fruit. Thanks to F&W for another great recipe! It is also gluten and lactose free.

Ingredients:

  • 1 lb almond flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1 lb mixed berries, plus extra for garnish
  • 6 eggs
  • 1 c coconut palm or regular sugar
  • 1 tsp rose water

Preheat oven to 325. Spray a 9 inch springform pan.

In a medium bowl, whisk together almond flour, baking powder and salt.

Beat eggs, sugar and rose water in a stand mixer until thick and glossy. Stir in almond flour until smooth. Fold in berries and pour into pan.

Bake cake for 55 minutes, until a tester comes out clean. Cook for 10 minutes. Unmold and let cool completely.

Serve with whip cream and berries.

Serves 10 – 12.

Crab, Avocado & Quinoa Salad

 

After a week of overindulging in Louisvile I need to get healthy again! This salad from Patrica Wells is tasty and healthy – perfect for a weekend lunch.

Ingredients:

Dressing:

  • 1/2 c yogurt
  • 2 TBSP lemon juice
  • 1/4 tsp salt

Combine in a jar and set aside.

Salad:

  • 3 c chicken stock or water 
  • 1/2 tsp salt
  • 1 c quinoa, rinsed
  • 2 bay leaves
  • 1 lb cooked crab
  • 1/2 c mint, minced
  • 1/4 c tarragon, minced
  • 1 avocado, cubed
  • 2 c cherry tomatoes, halved

In a medium pot bring stock, salt and bay leaves to a boil. Reduce to a simmer and add quinoa. Cook covered 15 minutes. Set aside for 10. Fluff with a fork and cool.

Place quinoa in a bowl and toss with remaining ingredient and enough dressing to coat. 

If you want to get fancy, toss tomatoes with a little dressing in a separate bowl and serve on a lettuce leaf. Place the salad in a small ramekin and pack in turn over on the lettuce leaf and arrange tomatoes around it.

Serve 4 – 6.

Chicken and Aspargus Salad

 

This is the perfect busy week night meal – it literally takes about 10 minutes from start to finish. The recipe is from Patricia Wells Salad as a Meal with a few minor modifications. I poached my chicken on the weekend, but rotisserie chicken will work too.

Ingredients:

  • 2 c shredded chicken 
  • 1 bunch of asparagus
  • 6 spring or green onions sliced thin
  • 2 TBSP rice wine vinegar
  • 2 TBSP soy sauce
  • 1 TBSP toasted sesame oil
  • Toasted sesame seeds
  • Black sesame seeds

Bring a pot or salts water to a boil and steam the asparagus for 2 – 4 min depending on how thick the are.

Combine roce vinegar, soy sauce and sesame oil in a jar, shake to combine.

In a bowl toss the aspargus with a little dressing, divide amount plates.

Toss chicken in the bowl and combine with a little dressing, divide amoung plates.

Top with onions and sesame seeds.

Serves 2 – 4.