balsamic quinoa vegetable salad...

Quinoa...Yes?? No??

The first time I tried quinoa the answer was a resounding "NO!" I didn't like it. 

Everyone else did.

So I played around with it until I found recipes I liked. This, being one of my favorites. There is no specific recipe, mostly just assembly. Even better! No measuring!

By all means if you feel inspired to make your own balsamic dressing, please do so. I go that route occasionally but I'm pretty happy with a pre made version. Cater the veggies to your own liking. I just used what I had on hand. 

This is great served at room temperature and would be perfect for a Summer BBQ...if Summer ever comes.

Balsamic Vegetable Quinoa Salad 

cooked quinoa 

english cucumber; diced

yellow pepper; diced

red onion; diced

carrots; shredded or diced

chopped baby spinach

sugar snap peas; chopped 

salt & pepper; to taste 

balsamic vinaigrette 

Mix everything together and let sit at least 30 min. before serving.

delicious greek orzo...

1 cup uncooked orzo

1/2 cup diced cucumber; seeds removed

1/3 cup diced red onion

1/3 cup fresh minced parsley

3 Tbsp freshly squeezed lemon juice

1 Tbsp olive oil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

1 cup diced tomato (optional)

1/2 cup crumbled feta cheese

1/4 cup chopped, pitted Kalamata (or black) olives

Cook orzo according to package. Drain. Combine orzo, cucumber and onion in a large bowl; toss well. In a separate bowl combine parsley, lemon juice, oregano, olive oil, salt and pepper. Stir well with a whisk until incorporated. Pour over orzo and add remaining ingredients. Toss gently to coat. Serve with grilled pita bread (brush with olive oil, sprinkle on a little kosher salt and warm through on grill.)

This salad is the perfect Summer time dish. Served as the main course (with a little grilled chicken added), as a delicious side dish, or light lunch...happiness! If you haven't given orzo a shot before now, this is the perfect recipe.

amazing beef stir fry = love on a plate...

1 1/2 lbs beef sirloin, top round or flank steak

1 Tbsp olive oil

1 small red onion, sliced
2 cloves garlic; minced
2 cups asparagus, cut into 2 inch pieces
2 cups broccoli florets
1 cup edamame

3 Tbsp soy sauce
2 Tbsp water
2 Tbsp hoisin sauce
2 tsp corn starch
2 tsp grated gingerroot
1 tsp sugar
1/4 tsp pepper

Combine ingredients for stir fry sauce and set aside.
Thinly slice steak across grain into strips (you can place meat in freezer for about 15-20 min to make this a little easier.)
Heat a large skillet over med heat. Add olive oil and onions and cook until onions are soft. Add garlic and cook, stirring constantly for 30 seconds. Add beef and cook to desired doneness (3-7 min) Add asparagus, broccoli and sauce and cook until crisp tender, stirring frequently. Lower heat and if needed put a lid on skillet and steam vegetables until done. Add edamame and warm through.
Serve over or along side rice (jasmine would be perfect, brown or white are delicious, as well!)

Loved, loved, loved this meal. This was lick-the-plate clean delicious. Did I actually lick my plate clean? Maybe...
This has been inducted into the hall of fame of favorite recipes.

cool, crisp lettuce wraps...

1 1/4 lbs ground turkey

1/2 of a medium red onion; diced

1/2 cup diced carrot

2 cloves of garlic; minced

1 tsp freshly grated ginger

1 Tbsp olive oil

2 green onions; diced

1 can water chestnuts; diced

salt & pepper

pre-made Hoisin sauce
1 head iceberg lettuce

Cook onion and carrots (season with salt & pepper) in olive oil over med high heat about 4-5 min. Add garlic and cook about 30 seconds more. Add turkey and cook until browned and onions are soft. Season with salt & pepper. If turkey and veggies are sticking to the pan add 1/4 cup water to deglaze and cook until water is absorbed. Add green onion and water chestnuts and cook just until warmed through (you can add 1/4 cup Hoisin sauce at this point, or serve it on the side)

I've been wanting to try home made lettuce wraps for a while and have been looking for that "perfect recipe." There are LOTS of great recipes out there...but most of them call for a lot of ingredients. I like to keep things simple. I just thought about what I like in a lettuce wrap (crunch, great flavor, salty sauce) and this is what I came up with. I did not add the Hoisin sauce (found in small jars by the Asian food in the grocery store) to the cooking process, but I wish I had. We just used it as a sauce drizzled in the wraps. This recipe is so versatile. If you like mushrooms or sprouts...throw 'em in!

We all (well...5 out of 6 of us) LOVED them. I have one picky eater. Stinker.

salsa...

2 (15oz) cans Mexican-Style stewed tomatoes (recommended: S&W brand)

1 (4oz) can chopped green chilies

1/2 bunch cilantro

1 bunch green onions (stems and bulbs)

1 tsp garlic salt or powder

1 tsp ground cumin

1 Tbsp Worcestershire sauce

2 Tbsp vinegar

Using a food processor (or blender), blend tomatoes, cilantro, garlic, cumin, Worcestershire, and vinegar. Add onions and chilies. Stir and serve with chips.

Yes, I made a double batch. Yes, it's almost gone. Yes, it's that good!

(Thanks for the recipe Tauna!)

roasted chick peas...

1 15oz can chick peas (garbanzo beans)

1 tsp olive oil

salt

pepper

Preheat oven to 375 degrees.

Drain and rinse chick peas, and pat dry completely with a paper towel.

Combine all ingredients in a plastic bag, making sure to thoroughly coat. Place on a baking sheet and roast for 30-35 min, shaking the pan every few minutes to prevent burning. When they are done they will be crunchy on the inside and out (not soft in the center).

These are an AMAZING snack. Talk about filling and good for you. When they are completely crunchy they lose that typical chick pea flavor (which can be good or bad depending on your taste preference) and become more like a nut. You could play with this and add other spices. Cumin and chili powder or garlic salt would be dee-licious. Also, if you wanted it to be even lighter you could use olive oil spray instead.

It may seem a little tedious to have to shake the pan occasionally (I did this every few minutes) but it really is worth it. They will burn fast...and it ain't pretty if that happens...trust me.

spicy cauliflower poppers...

1 head cauliflower

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp course salt

1/2 tsp black pepper

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Cut cauliflower florets into {good sized} bite-sized pieces. Place all ingredients in a large zip bag and toss to coat. Spread on prepared baking sheet and bake until tender, but not mushy, stirring halfway through, about 10 min.

I love vegetables, but get so tired of the steamed version. These were a nice change from the usual...

I made this as a side to go along with Mexican food. It was yummy. My kids thought it was too spicy, so adjust the chili powder and pepper to your liking. You could, if you feel like being a little naughty, add a little melted butter to the bag when coating with the spices. I mean, seriously...is anything bad with melted butter???

citrus grilled flank steak...

1 pound lean flank steak
1 medium garlic clove, peeled and minced
juice of half a lime
1/8 tsp table salt
1/8 tsp black pepper

Combine marinade ingredients. Pour over steak in a large zip bag and rub marinade into steak. Place in fridge for 2-4 hours.

Grill on med high heat on grill until desired doneness. Remove steak and let rest, covered with foil for 15 min before slicing. Drizzle with fresh lime juice, if desired.

Easy and delicious.

This marinade is so full of flavor with so few ingredients. If you wanted to give it a southwest flare, you could add a little chili powder and cumin to the marinade.

chicken teriyaki foil dinners...

chicken tenders (2-3 per person)

carrots; sliced

green onion; sliced

sugar snap peas

salt & pepper

teriyaki sauce (I used Yoshida's)

Preheat oven to 450 degrees.

Tear as many foil squares as you need (one per person), and go a little larger than you might think on these. On each square place 2-3 chicken tenders and season with salt and pepper. Add a handful of sliced carrots, onions & sugar snap peas and drizzle with teriyaki sauce. Bring two sides of foil together and wrap tightly, repeat with remaining foil. Place on a baking sheet and bake for 30-35 min.

I got this fabulous idea from Melanie at My Kitchen Cafe. However, when I went to get the recipe my internet was down so I had to make do. I have no doubt that Melanie's recipe is fabulous (as all of her recipes are!!) but this was delicious, as well. We really loved it and will definitely be making it again soon. It was so quick and easy. I just steamed a pot of rice to go along with it and we had a delicious dinner. (And just like Melanie's kids...mine loved having their own little foil packets on their plates)

Greek pizza...

pitas

olive oil

diced red onion

diced english cucumber

chopped romaine lettuce

hummus

feta cheese

kalamata olives, pitted and halved

greek vinaigrette

vinaigrette:

Juice of 1 lemon

5 Tbsp olive oil

1 clove garlic, minced

1 tsp salt

1/4 tsp pepper

1/2 tsp dried oregano

Whisk to combine. Store in refrigerator.

Brush pitas with a little olive oil. Place on grill until a little crisp and grill lines are visible. Spread 1-2 tablespoons hummus on to each pita. Sprinkle with feta. Put back on grill just until warmed through. Sprinkle with the remaining inngredients and drizzle with a little vinaigrette.

I could eat Greek salad every day. Pile it all on to a pita, grill it, and you have yourself a winner!

guilt free chicken alfredo...

2 cups low-fat milk (not skim)

1/3 cup (3 oz) 1/3-less-fat cream cheese (room temp)

2 Tbsp flour

1 tsp salt

dash of grated nutmeg

1 Tbsp butter

2-3 garlic cloves

1 cup grated Parmesan cheese

sliced, grilled chicken

Place milk, cream cheese, flour, and salt in a blender.

Process until smooth and set aside.In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, being sooo careful not to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

This recipe (thanks to Our Best Bites) is phenomenal! I like the flavor of alfredo sauce, but it is way too rich for me in it's true form. This tastes EXACTLY like the alfredo sauce that we all know and love...minus the coat your tongue richness. The only thing I altered from the original recipe was that I added a little nutmeg (a must in cream sauces) and used a little less garlic. This would make an amazing pasta primavera if steamed vegetables were added.

chicken wrap...

whole wheat tortilla

light cream cheese

sliced grilled chicken

romaine lettuce

sliced cucumber

light balsamic vinaigrette

Spread a small amount of cream cheese on tortilla. Layer lettuce, romaine & cucumber and drizzle with vinaigrette.

Whenever I grill chicken for dinner I grill up a few extra pieces and keep them in the fridge for wraps, salads, pasta, etc. This makes a very healthy, filling lunch...and it's really tasty, too!!

lemon/garlic pasta...

3 Tbsp butter

1-2 cloves garlic, minced

1-2 Tbsp lemon juice

1/4 tsp pepper

1/2 tsp fresh thyme; chopped

1/2 c. grated Parmesan cheese

2 1/2 c cooked pasta (gemeli, linguine, etc)

2-3 grilled chicken breasts

Melt butter in a small pan. Add garlic and saute. Add lemon, pepper, thyme and 1/4 cup Parmesan cheese. Add sauce to hot pasta and toss gently. Top with remaining cheese and grilled chicken and serve immediately.

When life gives you lemons...make and bake a lot of stuff with fresh lemon juice and zest...duh! This was another winner. Go easy on the garlic and lemon juice. Both come through with a very strong flavor when cooked this way. Unless you absolutely know you like a strong garlic flavor, start with one clove. For the lemon, I recommend starting with one Tbsp, taste it, and if you want a stronger lemon flavor then add more.

(1 cup pasta, 2 oz chicken=8pts)

penne parma rosa with grilled chicken...

1 pkg Knorr Parma Rosa sauce mix

8 oz penne

grilled chicken

grated parmesan cheese

Cook pasta al dente according to pkg directions. Before pasta is completely finished, start making sauce. Toss with pasta, top with grilled chicken and freshly grated parmesan cheese.

This is one of those "need to make dinner quickly, something that is easy, etc." meals...especially if the chicken is already cooked. Throw a green salad or some fresh fruit on the side and you have a delicious meal. This really is a favorite.

(1 cup pasta with sauce , 2 oz chicken=7pts)

lemon chicken farfalle...

3 tsp olive oil

4-6 cloves garlic, minced

3-4 boneless, skinless chicken breasts; sliced

1 cup frozen baby peas

1 cup carrot, cut into small strips

1 1/2 cups chicken broth

6 Tbsp non fat cream cheese

6 cups farfalle pasta, cooked

9 Tbsp grated parmesan cheese

1 tsp lemon zest

1 1/2 tsp salt

1/2 tsp pepper

Heat a large, non stick skillet (med high heat) and add olive oil. Add garlic, saute one minute, being careful not to burn. Add chicken; saute until almost cooked through. Add carrots and peas and saute about 1-2 min. Remove from pan and set aside. Add broth and cream cheese to pan and cook over med high heat until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about one minute.

I actually made this a while ago and just forgot to share it. The horror!! It was a delicious meal that we all loved. You could certainly use full fat cream cheese, but when it's melted like this, with so many other flavors...you really don't even notice or miss the extra fat and calories.

(serves 6; 8 pts per serving)

taco chicken...

1 lb. chicken breasts or thighs (I used tenders)

juice of 2 limes

splash of red wine vinegar

2-3 cloves garlic, pressed or coarsely chopped

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. Kosher salt

1/2 tsp. black pepper

Combine all ingredients in a large ziploc bag & smoosh (a technical term!) around to coat chicken. Marinate for at least 4 hours, no longer than 8. Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.)

This was fabulous. Fabulous, I say. Fabulous. Think I enjoyed it? I did. We all did. I rarely come across a chicken recipe that I love, and then I just get sick of chicken. This will probably become a weekly meal around here. The options are endless. You could make a taco salad, quesadillas, add it to a tortilla soup, make it into a southwest chicken salad, or eat it just as it is. The recipe is from here. I altered it a little (because I didn't read the recipe all the way through before diving in..oops!)

I paired the chicken with this yummy jicama and black bean salad from Lindsay at Cafe Johnsonia...

1 small jicama, peeled and cut into 1/4" dice

1 (15 oz.) can black beans, drained and rinsed well

1 red bell pepper, cut into 1/4" dice

1 cup yellow corn

4-5 green onions, sliced, white and tender green parts only (I used a small red onion instead)

Juice of 1 lime

1-2 tsp. grape seed or other flavorless oil (like canola)

coarse salt and black pepper, to taste

pinch of chili powder

1 Tbsp. chopped fresh cilantro (I used parsley)

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro.Makes 4-6 servings as a side dish.

LOVED it! I will be making this a lot this Summer!

spring risotto with peas & parmesan...

2 cans (14.5 ounces each) plus 1/2 cup reduced-sodium chicken broth

2 Tbsp butter

1/2 cup finely chopped onion

1 tsp salt

1/4 tsp pepper

1 1/2 cups Arborio rice

1 cup frozen peas, thawed

1/2 cup Parmesan cheese, plus more for garnish

Heat 2 cans of broth and 2 1/2 cups water in a saucepan over low heat; keep warm. Meanwhile, melt 1 Tbsp butter in a large saucepan over medium-low heat. Add onions and cook until soft, about 5 min. Season with salt & pepper. Raise heat to medium. Add rice; cook; stirring until translucent around the edges, about 3 minutes. Add 1/2 cup chicken broth; cook until absorbed, about 2 minutes.

Cook the rice, adding 1 cup hot broth at a time (stirring constantly until almost all of the liquid is absorbed before adding more), until tender, 25-30 min total.

Add the peas; cook until they are a bright green, 2 minutes. Remove from heat. Stir in the remaining tablespoon butter and the Parmesan. Serve, topped with more cheese.

I got the Everyday Food cookbook from a cookbook exchange last Christmas and have had my eye on this particular recipe for quite a while. I have always wanted to try my hand at risotto, but knew it was a little time consuming...and quite frankly, wasn't sure when I would have the time to stand at my stove and stir for 30 min straight. Dinner time/homework time/hungry/tired kids time = no time to make a labor intensive risotto for dinner. Well, I made the time and am sooooo glad I did. Totally worth it. This was delicious. I changed the recipe a little from the original (omitted zucchini). Had I been a little more on the ball I would have added asparagus tips, as well. I will add them next time, because there will definitely be a next time for this recipe!

(6 servings=6 pts per serving)

southwest beans...

1 can kidney beans; rinsed and drained

1 can black beans; rinsed and drained

1 can fat-free re fried beans

1 can pinto beans; rinsed and drained

1 can diced green chili's

1 can diced stewed tomatoes

1 can corn

1 envelope taco seasoning

1 envelope ranch dip mix

Combine all ingredients in a large bowl. Place in crock pot on low 2-3 hours, or warm for 5-6 hours.

This was really good, and could not be easier. It would make a great chili, a great dip for chips, a burrito or taco filling, or whatever you want it to be! Offer it as a healthy (no one would even know or care) option while you watch a little football (or great commercials) this weekend. The length of time to cook this is really up to you. It really just needs to be warmed through long enough for the beans to soften. I cooked mine on warm for about 5 hours and turned it up to low for one hour. The longer it sits, the better just so the seasonings can combine well.

(1 cup=1point)

vegetable soup...

2 tsp olive oil

1/2 of a small onion; diced

1 cup carrots; sliced

2 garlic cloves; minced

3 cups chicken broth

1 1/2 cups diced nappa cabbage

1 cup green beans; cut into 2 in. pieces

1 Tbsp tomato paste

1/4 tsp dried oregano

1/2 tsp salt

Cook onions and carrots in olive oil over med high heat until onions are tender. Add garlic and cook about 30 seconds. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes.

(2 cups= 1pt)

This made the whole house smell good!! Such a perfect lunch or dinner in the Fall & Winter. It didn't make a large amount, so next time I would probably double it. I think it would be great with white or kidney beans, and/or a little pasta. Give it a try! It will warm you through and through!!

{light} broccoli cheese soup & corn bread...

2 tsp olive oil
1/2 cup onion, minced
16 oz frozen chopped broccoli
29 oz canned chicken broth
4 oz Kraft Velveeta Light Reduced-Fat cheese, cut into cubes
1/2 cup fat-free skim milk
1/2 tsp garlic powder

1 tsp salt
1/2 cup water
1/4 cup cornstarch

Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick.

(1 1/2 cups 4 pts)

{light} cornbread

1 cup cornmeal
1 cup flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg white(s)
2 tsp canola oil

Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Serves 8.

(3 pts)

Good, good dinner. This soup, being light, did not sacrifice taste or creaminess at all. It really hits the spot on a cold day. The corn bread...good, but a little bland. It was very, very moist, but needed just a little sugar (2-3 tsp).