Archive for the ‘Salad’ Category

Healthy and Refreshing


Sense I went on Weight Watchers I have cut back dramatically on the amount of past we eat. It just isn’t worth the points if it doesn’t fill me up. Using the soba noodles made this recipe so yummy and they were very substantial. Essentially this recipe is from Cooking Light but my big issue with their recipes is they are quite heavy in oil. So, as usual I made a few tweaks. I hope you like what I did.


Chicken and Soba Noodle Salad

4 Servings

5 Points/Serving

6 oz Udon Noodles

¼ cup rice wine vinegar

2 Tbsp low-sodium soy sauce

1 Tbsp honey

1 tsp chili sauce with garlic

1 tsp dark sesame oil

1 tsp fresh grated ginger

1 cup Trader Joe’s “Just Chicken”

2 medium cucumbers, thinly sliced

6 Tbsp scallions, sliced

1 Tbsp dry roasted peanuts, chopped

  1. Cook the noodles in boiling water. Drain and rinse under cold water.
  2. Combine rice vinegar through ginger in a large bowl and whisk.
  3. Add the noodles, chicken, and cucumber and toss to coat.
  4. Separate salad between four plates and top with scallions and nuts.

Serve with a spinach salad dressed with a rice wine vinaigrette.



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Grilled Chicken and Peaches

We still don’t have gas for our grill so I made this dinner on the Foreman.

The only bummer is that my George Foreman is sooooo small I had to do it all in batches.  I think it worked out well because the chicken had plenty of time to rest while I grilled the onions and peaches.

I pulled this recipe from my old friend Real Simple Magazine, the July 2009 issue. As you know I am a nondairy girl so I did not use the cheese, which lowered the calorie count by a considerable amount. Even if you are not lactarded I think this recipe was awesome with out the cheese. I also cut the oil and added more vinegar.

Grilled Peaches and Chicken

Grilled Chicken with Balsamic Onions and Peaches

2 Servings
6 Points/Serving

12 oz boneless skinless chicken breasts
1 large sweet onion, sliced into generous rings
2 medium peaches, quartered
2 Tbsp balsamic vinegar
2 tsp extra virgin olive oil
salt and pepper to taste
4 cups of arugula

  1. Heat the grill and cook the chicken until the thermometer reads 170F.
  2. In a large bowl combine vinegar, oil, and salt and pepper.
  3. Grill the onions and when they are soft add them to the vinegar mixture.
  4. Grill the peaches until they are charred.
  5. Now pull it all together. Slice the chicken into thin slices and add the arugula to the onions and toss.
  6. Plate the arugula and onions, top with the chicken and drizzle the dressing from the bottom of the bowl over the top of the chicken.
  7. Grilled peaches on the side and dig in.

I absolutely adored this meal. The balsamic and onions were so sweet and savory at the same time and grilling the peaches really brought out the natural sugar. It was salad, entre, and desert all on one plate.

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Chicken and Apricot

As you may have noticed I hate heat the kitchen up when the AC is pumping. I feel like it is wasteful and I hate to be hot. That means that this has been a week of salads. I made a chicken and apricot salad on Wednesday that I liked a lot. It had some very interesting flavors and all together it was very refreshing.  David said it was just “so, so,” But what does he know. Now that I think about it, he probably didn’t care for the tarragon. He is not a big fan of licorice flavors.

I adapted it from a Cooking Light Recipe. Their version had 5 points and mine had only 3 points!
Chicken and Apricot 2

Chicken and Apricot Salad

4 Servings
3 Points/Serving

14 oz chicken breast tenders
1 Tbsp fresh parsley, chopped
2 Tbsp fresh tarragon, chopped
½ tsp Kosher salt
¼ tsp ground pepper
cooking spray
1 tsp olive oil
4 Tbsp red wine vinegar
2 tsp Dijon mustard
8 cups of salad greens
3 medium apricots, thinly sliced
¼ medium red onion, thinly sliced

  1. Heat your gill up (I used the George Foreman) and sprinkle the chicken with the salt and pepper and herbs, reserving a bit of the herbs to add to the salad greens.
  2. Spray the grill pan with cooking spray and place the chicken on the grill. It takes about 3-4 min per side on a regular grill but the Foreman makes things go much faster.
  3. While the chicken is cooking start making the dressing. In a large bowl combine olive oil vinegar, mustard, and salt and pepper to taste and whisk well.
  4. Add the greens, leftover herbs, apricots, and red onion to the bowl and toss.
  5. Divide the salad between the 4 plates and top with grilled chicken.

This is a great quick meal for a hot summer evening. I hope you like it as much as I did.

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Roast Beef Sandwich

This recipe is from Weight Watchers Five Ingredient 15 Minute Recipes on news stands now. It was so good and so quick and easy. I didn’t change it much I just used more horseradish in my sauce and used the sandwich thins which lowered the point value. It was spicy the way I made it and that is just the way I like it. I served it with a yummy cucumber and tomato salad and a pickle.

Roast Beef Sandwich Dinner

Horseradish Sauce

1/4 cup Best Foods Light Mayo
2 heaping Tbsp prepared horseradish
1/4 tsp ground black pepper
1 pinch kosher salt

1. Combine all the ingredients and mix well.

Roast Beef Sandwich

1 Serving
3 Points/Serving

1 Oroweat sandwich thin (If you haven’t tried these you must)
3 oz thin sliced roast beef
1 tsp horseradish sauce
2 tsp good BBQ sauce

1. Toast the sandwich thin.
2. Pile the roast beef on top and microwave for 20 seconds.
3. Spread the horseradish sauce and BBQ sauce on the bread and enjoy.

The salad was equally as simple and can be made in advance so dinner is ready in a flash when you get home. When I teach till 7:30 a fast dinner is a must.

I am watching Boy Meets Grill and I am totaly inspired to make a Cevechi. Does anyone know a great recipe? Or have you ever tried to make it?

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All week I have been craving chicken salad. That is strange for me because I can’t ever remember having or liking chicken salad. I don’t know what came over me. I was thinking cranberries, celery, and mayo. So I started searching online…nothing. I ended up having a veggie burger for lunch.

After dinner tonight I still wanted my chicken salad.


So I made my own recipe.
Chicken Salad
Looks good, right? I think so. I am looking forward to lunch tomorrow. I need to bring it to work so I can take a yoga class at my break. I think this will be just the thing to fill my belly without weighing me down. I was also shocked by the low points calculation. You can have half of the recipe for just 4 points!!

Cranberry Chicken Salad

2 Servings
4 Points/Serving

12.5 oz TJ’s canned chicken
3 stalks celery, chopped
¼ cucumber, cubed
2 Tbsp dried cranberries
3 green onions, sliced
¼ cup Fage 0% Greek yogurt
1 Tbsp reduced fat mayonnaise
½ tsp kosher salt
pepper to taste
1 Tbsp fresh dill
1 Tbsp fresh mint, chopped
1 Tbsp apple cider vinegar

Put all ingredients in a bowl and mix. It turns out to be a little more than 1 cup per serving. I am going to have it with watercress. Yum.

TEASER: Coming soon 1 point oatmeal-antioxidant cookies.

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Shrimp and Quinoa 2
As many of you know David is starting Law School next week!! So, we have been taking advantage of having him home as much as possible. We live in beautiful Southern California and our home is just over the canyon from Malibu. How did we get so lucky?

Beach 1
This salad was the star of our beach picnic this Thursday. It packed nicely in Ziploc containers and was just what my body wanted to eat at the beach. The flavors were light and refreshing and the shrimp and quinoa filled me up without weighing me down. I think this would be a perfect recipe to take to a potluck. Let me know what you think.
Shrimp and Quinoa 1

Shrimp and Quinoa Salad

Servings 6
3 Points/Serving

1 cup quinoa, uncooked
2 cups water
½ tsp salt
½ pound shrimp, pealed, deveined and cooked
½ cup mint, chopped
1 cup parsley, chopped
2 Tbsp red onion, minced
1 medium tomato, diced
2 tsp extra virgin olive oil
juice and zest of one lemon
salt and pepper to taste

  1. Bring water, quinoa, and salt to boil in a saucepan. Reduce to a simmer and cover. Cook about 15 min. until water is absorbed and the look of the grain changes.
  2. Drain into a fine colander.
  3. Add the quinoa and rest of ingredients to a large bowl and mix well to combine.

Each serving is just under a cup but only 3 points. I liked it for lunch with carrots and hummus. You could also double the serving and have it as a whole meal in a bowl.

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Yummy Steak Salad

Steak Salad

I went back to my old standby Cooking Light magazine for inspiration tonight. We adapted the Miso Glazed Steak salad to fit us. This was a great summer meal! It was the perfect blend of spicy and refreshing.

Hayley came over and we did week 5 day 2 before hand. When we got in we were ready to eat and this was great because it came together super fast and David was grilling while I showered. I had to adjust the ingredients a little to make it appropriate for the grill and I didn’t have any white miso so I just used what was on hand.

Hayley suggested we try the recipe with fish. I was like, “shrimp, shrimp, shrimp” but then David said, “What about seared tuna?” Wow, genius!

Steak Salad 2

Miso Ginger Beef Salad

Serves 4
6 Points/Serving

1 pound flank steak, trimmed of all visible fat
¼ tsp ground ginger
¼ tsp garlic powder
¼ tsp salt
¼ tsp ground black pepper

2 Tbsp cilantro, chopped
2 Tbsp miso paste
3 Tbsp rice vinegar
1 Tbsp canola oil
2 tsp ginger, grated
1 clove of garlic, through the press
¼ tsp hunan red chili sauce

3 cups romaine lettuce
2 cups baby spinach
1 red bell pepper, thinly sliced
¼ red onion, thinly sliced
½ English cucumber, thinly sliced

  1. Preheat the grill.
  2. In a small bowl combine ground ginger, garlic powder, salt, pepper.
  3. Sprinkle the steak with the spices and grill. 6-7 min. per side for medium rare.
  4. Make the dressing; combine cilantro through chili sauce in a bowl and whisk.
  5. In a large bowl combine the salad.
  6. Dress the salad with half of the dressing and toss.
  7. Let the steak rest 5 min. then thinly slice.
  8. Evenly distribute the salad on 4 plates, top with steak, and drizzle the reaming dressing over the top and enjoy.

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