This salad is off the hook good! And oh is easy!!
1/4 c low fat mayo
1/4 c red wine vinegar
4 cloves garlic
2 tsp dijon
1 tbsp lemon juice
1/2 tsp worcestershire sauce
1/4 tsp tabasco
1/3 c olive oil
Salt and pepper
4 hearts of romaine, halved lengthwise
2 slices of bread
3 oz shaved parmigiano
Combine first 7 ingredients in a food processor and pulse to combine. With the motor running slowly add the olive oil.
Brush the lettuce and bread on both sides with olive oil.
Heat a grill over high heat. Grill bread and lettuce until crips on both sides.
Rip up bread and spread over the lettuce, drizzle with dressing and cheese.
These are super easy and low fat.
8 oz light cream cheese
1 c Fat Free Greek Yorgurt
3 tbsp coconut palm sugar
1 c blueberries
1/2 c blueberry preserves, with no sugar
1/4 c toasted sliced almonds
In a mixer beat the cream cheese, yogurt and sugar until smooth.
Divide between 8 small desert bowl, spoon blueberry preserves over, then fresh blueberries and sprinkle with sliced almonds.
Chill for at least an hour.
This is inspired by Skinny Taste – super easy and tasty. Perfect for lunch or dinner. I served it on salad with green onions and sliced cucumber.
1/2 c uncooked short-grain brown rice
2 tbsp rice vinegar
8 oz cooked langostines or shrimp
1 c diced cucumber
1 tbsp chopped fresh chives
1 avocado, mashed
4 tsp reduced-sodium soy sauce
2 tbsp mayonnaise
1 tbsp sriracha sauce
Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir and let cool.
Cut shrimp into 1-inch cubes. Combine with mayo ans sriracha.
In a small bowl, combine cucumber and chives.
Using a 1 c measuring cup, layer ¼ c cucumber, 1/4 avocado, 1/4 shrimp, and 1/5 of the rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with soy sauce and more sriracha. mayonnaise.
Serves 4. 6 WW PP
This is from Ottoleghi and it is tasty and hearty – the feta really makes it something special. It comes together in about 45 min and is mostly hands off.
1 c pearl barley
1 tbsp butter
3 tbsp olive oil
2 celery stalks, sliced thin
2 shallots, sliced thin
4 cloves garlic, minced
4 sprigs thyme
1/2 tsp smoked paprika
1 bay leaf
4 strips of lemon peel
1/4 tap chili flakes
14 oz chopped tomatoes
3 c veggie stock
14 oz tomato sauce (plain)
1 tbsp caraway seeds, toasted and crushed
10 oz feta cheese, crunbled
1 tbsp fresh oregano
In a 12 skillet heat 1 tbsp olive oil and butter over medium heat. Add celery, shallot and garlic, cook until soft. Add remaining ingredient EXCEPT caraway, feta and oregano. Stir to combine and let simmer until most of the liquid is absorbed, about 45 min.
In a bowl combine 2 tbsp oil, caraway, feta and oregano and let sit.
Serve barley topped with feta.
Serves 4. 11 WW PP
8 oz pasta
10 oz mushrooms
1 tbsp olive oil
8 oz spinach
6 oz artichoke hearts, drained and chopped
8 oz ricotta cheese
1/4 c kalamata olives, chopped
Toasted pine nuts
Cook the pasta according to the package.
In a 12 inch skillet, heat the oil over medium heat and sauté the mushrooms until nicely browned. Turn heat to low, add spinach, ricotta, artichokes, and olives, cook until warmed through.
Add pasta and toss, add a little pasta water if the sauce is too thick. Too with pine nuts, Aleppo pepper and parmigiano.