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.
Strawberries are in full swing right now and I love to think of different ways to use them. Usually, my daughter in hales them within one or two days, never giving me a chance to bake with them.
But this morning I picked up a bunch (on sale of course) and made these yummy muffins up during nap time. ♥
Yup, I felt like one stealthy momma!
And once again I’ve been trying to bake with out using butter or oil and this recipe is another winner. For the health-conscience out there this recipe uses no butter, oil or egg yolks. They are substituted with unsweetened applesauce and egg white.
- 1 1/4 Cup Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 Cup Sugar
- 1/4 Cup Light Brown Sugar
- 1/2 Cup + 2 Tbsp Applesauce (unsweetened)
- 1 Egg White (beaten)
- 2/3 Cup Diced Strawberries
- 1/3 Cup Mini-chocolate Chips
Preheat oven to 350. Spray muffin tin and set aside.
In a large bowl mix flour, baking soda and cinnamon. In a separate bowl mix brown sugar, applesauce and sugar until there are no lumps. Then add the egg white until mixed well.
Add the wet ingredients to the dry ingredients just until combined (do not over mix).
Fold in strawberries and mini chocolate chips.
Divide the batter evenly between about 10 muffin cups in the muffin tin. Bake for about 15-20 minutes.
(Insert a toothpick and make sure it comes out clean)
Through out the year, during my coupon ventures, I grow what I like to call is my “stock pile”. And in my stock pile is many boxes of different cake mixes that I purchased for almost nothing. I always keep an eye out on how to use them for different recipes besides just the one on the box…boring.
Anyway, here is a recipe that uses a box of strawberry cakes mix and a handful of ingredients that most people have in their pantry all the time.
These cookies can out so good, so light and soft. Surprisingly they aren’t overly sweet, and there is no added butter or sugar ☺
- 1 Box of Strawberry cake mix
- 1 Tsp Baking powder
- 2 Large Eggs
- 1/3 Cup Vegetable oil
- 1/2 Tsp Vanilla extract
- 1 & 1/4 Cup Chocolate chips
-Preheat oven to 350. Line cookie/baking sheet with silicone mat or parchment paper.
-In a large bowl mix the dry cake mix and baking powder. Set aside.
In a smaller bowl wisk the eggs, oil and vanilla my hand with wire whisk.
Mix with the dry ingredients. Sir quickly to make sure all the dry cake lumps are broken and mixed well. Then gently mix in the chocolate chips.
-Drop rounded balls of dough, approx 2 tablespoons each in size.
-Bake at about 9-10 minutes, watch closely to make sure they don’t brown on top! Allow to cool on baking sheet approx 2 minutes(they will be soft), then move to cooling rack to cool completely before storing.
This recipe is one of my family and friends new favorites! Yes, it is that good!
Especially the frosting is light and fluffy with out being overly sweet and you can taste the fresh strawberry flavor.
For the Cupcakes:
I have to be honest and report that I took the easy route on the cupcakes. LOL
I used a box of Strawberry moist cake mix! I made the cupcakes according to the box but I did add about 1/3 cup of fresh diced strawberries to the mix to give it a little more flavor.
For the Frosting:
16 tbsp Unsalted butter (room temperature)
4 cups Confectioner’s sugar (sifted)
1 tsp Whole milk
1 tsp Pure vanilla extract
1/4 tsp Salt
1/2 cup Diced fresh strawberries
Place all of the ingredients in the bowl of a stand mixer. Beat until well incorporated and the frosting is light and fluffy, approximately 3 to 4 minutes.
Frost cupcakes when they have cooled completely and top, if you like, with half a fresh cut strawberry. Enjoy!
I enjoyed one , with a cup of coffee of course, after I cleaned up the entire kitchen 🙂
I was looking for something easy to make and that kids also might enjoy.
I came across this recipe I’ve have stashed in my “would love to make one day” binder. I have no idea where it came from but it sounded good…and I had all the ingredients on hand.
1 3/4 Sticks Butter, cut into pieces1 1/2 cup Flour
1 1/2 cup Oats
1 cup Brown Sugar (packed)
1 tsp Baking Powder
1/2 tsp Salt
10 to 120z Strawberry Preserves*
Preheat oven to 350 degrees. Spray 9 x 13″ pan with non-stick spray.
Mix together butter and all dry ingredients. Press half of mix into the pan. Spread with the strawberry preserves. Sprinkle the other half of mix over the top and pat lightly.
Bake until light brown, about 30 to 40 minutes. Let cool completely, and then cut into squares.
*I didn’t have enough strawberry jam so I made half strawberry and the other half blackberry 🙂