This isn’t so much a recipe as a method of preparing salad, but this has made it super easy to bring salad to work. I’ve seen it all over the intarwebs and wanted to give it a try. I made 5 jars worth and it stayed fresh throughout the week. Note though that I did not add the dressing to the jars themselves, but kept it in little cups on the side. But for a half an hour of effort (including making two kinds of dressing), we had salad for lunch for the week! I did a Greek and an Asian variety, but the possibilities are pretty endless, and if you make your own dressing you can keep it pretty low cal.
Got this one from Eating Well, and it’s pretty good. A little sharp, so I may cut back on the vinegar next time. A good dressing for a Greek salad.
• 1/3 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 pinch sugar
• 1 clove garlic, minced
• 1/3 cup extra-virgin olive oil
• 1/3 cup chopped fresh mint
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.
Apparently I’m on a kick of stuffing pork with spinach. I mean, it’s delicious so it’s hard to argue. It’s also easy to make it pretty healthy and low cal. I got this recipe from Cooking Light, but ditched the sun dried tomatoes as I’m not a huge fan. I intended to sub roasted red peppers but I was out of them. Still good with just the spinach and feta as the filling. We served this with mashed cauliflower and garlicky roasted asparagus.
I made this at Christmas time, and completely forgot to post the recipe. I got the idea from a Serious Eats recipe, but I chickened out on their methodology. I’ve had great luck canning with the little insert that comes with Pomona pectin, so I decided to stick with that for processing the fruit, but then be liberal with the vanilla bean and spices. The result was great….next time I have a glut of pears, definitely need to make more of this!
This was a good, filling dinner, though I thought the real star was the “slaw.” The salmon that we picked up was great, but I wished that the sauce was a bit stronger. It’s a good base, though. Either way, I’ll be repeating the slaw with other recipes for *sure.* I got this one from Cooking Light and made a few minor modifications to our taste.
This was an unusual enough marinade that it caught my eye. I had only yellow miso on hand, but it turned out really well – we loved it. I only marinated for 45 minutes or so and it was fine…I imagine it’d be awesome for a few hours. Roasting it made the flank steak nice and tender. Served this with some bok choy sauteed in a little soy sauce and Sriracha.
I had the pleasure of visiting San Diego for a convention last June, and one of the first things I sought out was a fish taco from what I was told was a “must have” source. I love them. Delicious and filling and awesomeness all in one. And very easily done low cal/WW-friendly. We really enjoyed this version, which I got from Chow, and it had a delicious cabbage slaw. I got the idea to try them for low cal from my friend Missy, and it was definitely a good call! I made almost no changes to this recipe.
I’m a sucker for meatloaf, and Shawn’s super healthy turkey version is awesome and filling. It makes a ton, so plenty leftover for meatloaf sandwiches for lunch. Which I like even more than meatloaf by itself. This is very low cal and WW Compatible, and Shawn served it with roasted brussel sprouts and shirataki “butter” noodles. Definitely a favorite!
Sounds decadent, doesn’t it? It was, it really was! And it was very WW friendly to boot, so what’s not to love? I got this recipe from Skinnytaste.com, which is a new obsession of mine. I made only one change…I don’t love sun dried tomatoes so I substituted roasted red peppers. We will definitely make this again, though we’ll cut back on the lemon in the marinade – it was delicious but it overpowered the cheese and spinach a bit, we thought. Also, as much as I looove prosciutto, I might leave it out next time – I think the filling is great without it. Recipe is posted with my changes (including future with less lemon). I served this with roasted asparagus and mashed cauliflower for a very filling and WW-tastic dinner. 🙂
Flavorful, versatile and filling soup using kale, chicken sausage, and black beans. You could easily substitute cannellini or great northern beans if you like, and you would do just as well with spinach as kale. This made approximately 6 servings, plenty of leftovers for lunch! I chose a chicken sausage with spinach and feta for this, but I think a sundried tomato or Italian would also be nice. We really enjoyed it.