Easy Strawberry Balsamic Salad
I don’t know about you but I am really getting burned out on salad this summer. So I was trying to play around with something new. I really wanted to use strawberries, especially since we had a few pounds of them in the fridge that had to be used up. Also I was looking for something that would be low in fat and calories, so that would also be a great weight watchers recipe.
After a few tries, I think I did it!
I figured it was only about 2 points plus on the weight watchers scale. Now please keep in mind that I didn’t use the whole bag of spinach and this recipe made enough for 4 salads.
1/2 Cup Chopped Strawberries
1/4 Cup Balsamic Glaze
1 Bag of fresh Spinach
Optional – 1/4 Cup Fat Free Feta Cheese
1 Tbsp Pine Nuts
- In a small pan heat up balsamic glaze for about 3 minutes on medium-medium/low heat.
- Then add strawberries to glaze. Let strawberries and glaze cook together for about 5 minutes on medium/low heat. Remove from heat.
- On small plates place desired amount of spinach.
- Drizzle strawberry glaze over spinach.
- Top with a few sprinkles of feta cheese and pine nuts if you like for some added flavor and texture.
I have been using coconut oil a lot lately in many things. I even experimented with some marshmallow pumpkin bars to share with you all, but those did not turn out so good, so those are currently on the re-do list. Anyway, I have two very good friends that just love coconut everything… I bumped into one today and I will be visiting with the other one tomorrow and they inspired me to try a coconut baked good. But as they are also always trying to beat me in my daily step count (yes I have a fitbit) I decided to substitute some ingredients to make the a bit more “healthy-fied” (yes I know that’s not a word). So below is what I came up with, enjoy!
1/2 Coconut oil (melted)
1 1/4 Flour
1 1/2 tsp Baking powder
1/4 tsp Kosher salt (optional)
1 cup Shredded coconut
1 cup Coconut Greek yogurt
1/3 cup Sugar
1 Egg (at room temperature)
1 tsp Vanilla extract
1/2 cup Toasted almonds chopped
Preheat oven to 375°F. You can line a muffin tin with paper liners or spray with nonstick cooking spray.
In a medium bowl, whisk together flour, baking powder and salt. Stir in 3/4 cup shredded coconut.
In a large bowl (stand or hand mixer) mix together coconut oil, yogurt, sugar, egg and vanilla.
Stir dry ingredients into wet ingredients slowly until just combined. Gently mix in chopped almonds.
Using a large cookie scoop or spoon, divide batter among prepared muffin cups and sprinkle the top with remaining 1/4 cup shredded coconut.
Bake in the oven for about 17-20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack.
Most people who have a summer garden is usually over run with zucchini.
Besides grilling it on the BBQ, and using it in baking, this recipe for zucchini is one of my family’s personal favorite.
It’s easy to make and we love the flavors of Parmesan cheese, zucchini and lemon!
(also a great weight watcher recipe)
3 tbsp Margarine (or butter if you like)
3 cloves Garlic, chopped
4 Zucchinis, thinly sliced to about 1/2” thick rounds
Zest of 1 Lemon
Ground Black pepper and Kosher salt, to taste
¼ cup Grated Parmesan
2 tbsp Fresh squeezed lemon juice, or more if you like
Melt margarine in a large skillet over medium-high heat. Add garlic and cook, stirring frequently, for about 1 minute.
Working in batches, add zucchini and lemon zest. Cook, flipping once, until golden/brown. About 1-2 minutes on each side. Season with salt and pepper to your liking.
Sprinkle with Parmesan and lemon juice, then serve immediately.
I know it’s been so long since I’ve posted this summer. But after moving, family visiting and volunteering at a scout camp, I am ready to get back to normal and hopefully on an even better “track”.
Here is a great, healthy and easy recipe for summer. This is one of my family’s favorites during summer. With the fresh lime and cilantro, this has a nice refreshing taste that we really enjoy (especially me since I can’t eat chicken). And it’s only 3 wwpts!
I hope that you give this one a try and please feel free to share or hey even post a comment to let me know what you think!☺
1 whole Pork Tenderloin (approx 1 lb.)
1 Lime, zest grated
½ cup Fresh lime juice
¼ cup Honey
1 ½ tsp Kosher salt
½ tsp Garlic powder
1 tbsp Chopped fresh cilantro
Trim of any excess fat and silver skin off pork.
Place the lime zest, lime juice, honey, salt and garlic powder in a small lidded container and shake to combine. Pour only half of the marinade mix into a gallon ziploc bag, add the pork tenderloin to the bag and seal. Marinate in the fridge for about 6-24 hours. Place remaining marinade in a covered container and refrigerate.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the BBQ grill. Also remove the reserved marinade from the fridge.
Preheat BBQ on medium-high. Brush grill with approx 1 tsp of vegetable oil.
Remove the tenderloin from the bag and place in the center of grill. Discard the bag with the used marinade. Cover and cook for approx 13-16 minutes, making sure to turn every 2 minutes. Cook until the internal temperature of tenderloin is at least 140 degrees.
Remove the tenderloin form the grill and place on a large piece of aluminum foil folded at the edges to create a “basket” and pour all of the reserved marinade on top of the cooked tenderloin. Wrap foil tightly to seal and let it rest for about 10 minutes.
Remove to a cutting board and slice, then top with fresh chopped cilantro.
*Recipe adapted from Alton Brown
So here is my first posting after the new year.
It only seems appropriate to post a some what healthy recipe, am I right☺
Things have been pretty busy around here with the holidays ending, all the visitors gone, getting back to the usual schedule with school starting again and Girl Scouts cookie season approaching…I apologize for such a late recipe post.
I haven’t had time to calculate the weight watchers points on this one yet, but I don’t think it would be too bad. These muffins are quite easy and not very sweet. However, they are sweet enough for my husband to actually want to eat them…
¾ Cup Whole wheat flour
½ Cup All-purpose flour
1 Cup Quick oats
1 tsp Baking powder
1½ tsp Baking soda
¼ Cup Brown sugar
⅓ Cup Honey
½ Cup Peanut butter (no-stir)
½ Cup Fat Free Greek yogurt
1 tsp Vanilla extract
¾ Cup Non-fat milk
⅓ Cup Mini-chocolate chips
Preheat oven to 375.
In one large bowl whisk together flours, oats, baking powder, baking soda, salt, and brown sugar.
In a small bowl whisk together honey, peanut butter, yogurt, egg, vanilla extract, and milk. Add the wet ingredients into dry ingredients and stir until just combined.
Stir in chocolate chips.
Scoop batter into prepared muffin tin,lined with paper cups, filling each cup about ⅔ full.
Bake for 17-20 minutes. Check to make sure toothpick comes out clean. Cool completely on wire rack.