Light Broccoli Salad

I have been meaning to post this recipe for over a month now - and in that time, I've probably made this 10 times and I'm not exaggerating. Will requests this for lunch ALL the time. It's an excellent lunch because half of the recipe is 310 calories. So I make one batch, we split it, and we each have a BIG bowl of this stuff for lunch.

1/4 c finely chopped red onion
1/4 c light mayo
1/4 c plain nonfat Greek yogurt
1 tbsp apple cider vinegar
1 tbsp honey
1/4 tsp salt/pepper, or to taste
4-5 c chopped broccoli florets
1/4 c slivered almonds
1/4 c dried cranberries (or golden raisins)
2 tbsp real bacon bits

In a large bowl, whisk together light mayo, Greek yogurt, apple cider vinegar, honey, and salt + pepper. Add everything else and toss well. You can eat it immediately or put it in the fridge for later. The longer it sits, the better it is. But we usually eat ours right after I make it and it's delicious regardless!

Edamame Chickpea Feta Salad with Lemon Tahini Dressing

Whoa! WHOA! I was looking for a dish full of protein that we could eat alongside the Weight Watchers Cabbage Soup. Found it! Full of protein and fiber, and it's delicious!

6.5 oz can of chickpeas, drained and rinsed (1/2 of a 15oz can) (I used the whole can)
1 1/2 c edamame, shelled and cooked
1 bell pepper, chopped
1 english cucumber, seeds removed, chopped (I used a regular cucumber)
3 green onions, chopped
1/4 c fresh parsley, chopped
1/4 c red-fat crumbled feta cheese

For the Lemon Tahini Dressing:1/3 c tahini1 lemon, juiced1 garlic clove1/4 tsp sea salt
4 tbsp water (more or less depending on the texture of the dressing you want)1 teaspoon olive oil

In a large mixing bowl combine the first 7 ingredients (chickpeas through the feta cheese) and mix. Refrigerate for 30 minutes. In a blender blend together the ingredients for the lemon tahini dressing. Pour the dressing over the salad and gently toss to combine and serve.

Original recipe found here.

Raw Rainbow Pad Thai Salad

This time of year, every time I make something I think - "Can I do this during the school year?" Answer: YEP! Spiralize everything on Sunday, and make individual containers. This could easily be my lunch every day.

Also - this was my first time to try hemp seeds!

Sweet potato noodles were for Cajun Sweet Potato Noodles!

Salad:
1 medium zucchini, spiralized
2 large carrots, julienned (I spiralized)
1 red pepper, thinly sliced
1 c thinly sliced red cabbage (I also spiralized this!)
1/2 c frozen edamame, thawed
3 green onions, thinly sliced
1/2 tbsp hemp seeds
1/2 tbsp sesame seeds

Peanut dressing:
1 tsp minced garlic
1/4 c PB2 (powdered peanut butter, go ahead and mix it with water)
2 tbsp fresh lime juice
2 tbsp low-sodium soy sauce
2 tbsp water
2.5 teaspoons pure maple syrup (or other sweetener) (I used Stevia)
1/2 tbsp toasted sesame oil
1 tsp freshly grated ginger



Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

Original recipe found here.

Kale Slaw with Peanut Dressing

This is one of those recipes where I wish Will could tell you how awesome it is. I made a HUGE bowl of this stuff. He ate the entire thing, except for my bowl I had with dinner. I am going to have to make this pretty frequently... I can tell.

2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
1 yellow, orange, or red bell pepper
2 carrots, thinly sliced crosswise
1/2 c vegetable oil
1/4 c cider vinegar
1/4 c salted peanuts
2 tbsp packed light-brown sugar
1/2 tsp coarse salt
1/4 c salted peanuts

Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl. I used matchstick carrots & pulsed a few seconds in the food processor.

Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth. Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.

Original recipe found here.

Skinny Pineapple Chicken Salad

OMG. This is my new obsession. This is SO good. I love the crunchiness the carrots & almonds add, plus the sweetness of the pineapple. Light mayo and Greek yogurt make it way healthier than regular chicken salad. I will be taking this for lunch for sure!!

2 ½ c cooked chicken breast, chopped
8 oz can crushed pineapple in 100% juice, drained
¼ c roasted almonds (I used slivered almonds)
½ c matchstick carrots
¼ c green onions, finely chopped
¼ c light mayo
¼ c plain fat-free Greek yogurt
1 tbsp Worcestershire sauce
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
4 Flat-Out Flatbread wraps (I used a 60 cal low-carb tortilla)

In a medium size bowl, combine chopped chicken, pineapple, almonds, carrots, and green onions. Toss to combine. In a separate bowl, combine light mayonnaise, Greek yogurt, Worcestershire sauce, garlic powder, salt, and black pepper. Whisk ingredients together. Transfer mayo mixture to chicken mixture and stir well to combine all ingredients. If you want to make a wrap, add equal parts of chicken salad to the center of each Flatbread wrap. Roll and fold each wrap tightly. Serve immediately or refrigerate.

Original recipe found here.

Delicious Marinated Tomatoes & Cucumbers

I could have eaten the entire bowl of this! I made some lower cal substitutions from the original recipe - It called for 3/4 c olive oil! I used 1 tbsp and it was perfect. In fact, I think that would be SO oily with 3/4 c. I also used a sugar substitute in place of the real sugar. I liked getting to use so much of my fresh basil and parsley! Delicious, fresh summer side!

3 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tbsp sugar (I used a sugar substitute)
1½ tsp garlic salt
1½ tsp seasoned salt
¾ tsp dried thyme
½ tsp pepper
1 tbsp olive oil
½ c red wine vinegar
4 green onions, sliced
6 whole Tomatoes, cut into wedges
2 large cucumbers, seeded & chopped

Whisk together everything except the tomatoes/cucumbers. Add the tomatoes and cucumbers and toss to coat.  Marinate in the fridge! YUM!

Original recipe found here.

Chickpea & Tomato Salad with Fresh Basil

Definitely going to take this as part of my lunch during school. The recipe is two servings, coming in at 245 cal. But it's really filling! I will probably even split the recipe into 3 servings next time. We only get about 20 minutes to eat when it's all said and done, and even then I can never eat much because there is just too much on my mind. Too much to do! But anyway, this is SO good!

1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge. Then EAT!

Original recipe found here.

Cucumber Salsa

One of the appetizers for my Mom's bday dinner. This is really crisp, yummy, and fresh tasting! I had to stop Will from eating it all before everyone else got here. :) I should also note that all the veggies in this are from my mom's garden!!

2 c finely chopped seeded peeled cucumber
1/2 c finely chopped seeded tomato
1/4 c chopped red onion
2 tbsp minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced
1/4 c light sour cream

1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips, for serving

In a medium sized bowl, combine the cucumber, tomato, onion, parsley, jalapeno, cilantro and garlic. In a small bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Original recipe found here.

Healthy Pineapple Whip

This is just like a TCBY Sorbet. So simple and a great sweet treat for summer.

1 fresh pineapple, peeled, cored and chopped (and frozen)
1 c unsweetened almond milk
1 tbsp honey

* I halved this recipe and it was enough for Will and I to both have a good amount. (1/2 fresh pineapple, 1/2 c almond milk, 1/2 tbsp honey)

In your blender or food processor (I used my Ninja) pulverize all ingredients until super smooth. Spoon into a bowl and serve immediately!

Original recipe found here.

No-Bake Chocolate Eclair Dessert

I can barely put the words together to describe how much I love this dessert. It is absolutely the perfect summer dessert - cold, light (no I don't necessarily mean calories), easy, and amazing. You CANNOT go wrong with chocolate, graham crackers, vanilla pudding, and cool whip. You just can't.

The chocolate is SO good - it's kind of hard, and by that I mean it's not just icing, and it's not a hard chocolate candy shell. It is perfect, and delicious, and just yummy. Make sure you refrigerate this overnight so the graham crackers have time to soften. It's only 9 am, but after typing this I feel like I need to go have a leftover piece of this amazing dessert. 

Filling:

2 (3.5 oz.) boxes vanilla instant pudding (sugar free/fat free)

3 c milk (I used unsweetened almond milk)

1 (12 oz.) container Cool Whip Lite

Graham crackers

Topping:

1/3 c cocoa

1 c sugar

1/4 c milk (unsweetened almond milk)

1 stick (1/2 c) butter

1 tsp vanilla

For the filling: 

Combine pudding mix and milk; beat. Stir in Cool Whip. 

Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

For the topping: 

Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. 

Pour chocolate topping over the top layer of graham crackers. Refrigerate overnight.

Original recipe found here.

Broccoli Grape Harvest Pasta Salad

Another healthy, delicious pasta salad I'll be taking for lunch. It's so yummy! The original website has nutritional info. Yum!

1/2 (16 oz) box  farfalle (bow-tie) pasta

1 lb fresh broccoli

1/2 c light mayo

1/2 c non-fat plain Greek yogurt

1/3 c sugar

1/3 c diced red onion

1/3 c red wine vinegar

1 tsp salt

2 c seedless red grapes, halved

6 cooked turkey bacon slices, crumbled

1/4 c chopped pecans

 

Prepare pasta according to package directions. Meanwhile, cut broccoli florets from stems and separate into small pieces.  In a large bowl, whisk together mayo, yogurt, sugar, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes.  Stir to coat.  Cover and chill for up to 3 hours.  Stir in bacon and toasted pecans just before serving, enjoy!

Original recipe found here.

Light Asian Salad

Well, this isn't really a recipe... just a quick salad I threw together for lunch today. But it was sooo good I wanted to share and it's only 240 calories! It was so big and it took me forever to eat. Also, let's face it, I have the time...

Lettuce (whatever kind you like)
1 pkg mandarin oranges (packed in water)
1 small cucumber, diced
water chesnuts (I used about 10)
2 tbsp sliced almonds
3 tbsp red-fat crumbled feta
2 green onions, sliced
sesame seeds (couple sprinkles)
2 tbsp Kraft Light Asian Toasted Sesame dressing

This really doesn't need instructions. You know, lettuce, toppings, dressing... etc. :)

Strawberry Banana Oatmeal Breakfast Smoothie

For some reason, I'm always intrigued by smoothies that have oats in them. This is a delicious, filling smoothie that I could definitely have for breakfast during the school week. Just throw all the ingredients in your blender (I used my Ninja!) and it's ready. The oats will be really tiny, but you will be able to taste them in the smoothie, just an FYI. Yum!

7 frozen strawberries
1/2 banana
1/4 c dry oats
1/2 c milk
1 packet Spenda, or your sweetener of choice

Mix it all in your blender and enjoy. :) The ingredients above make one glass.

Original recipe found here.

Ramen Noodle Salad

ONE OF MY FAVORITE THINGS EVER - Ramen Noodle Salad! My mom gave me this recipe, and it actually called for 1 bag of cole slaw, and 1 bag of broccoli slaw. Kroger was out of broccoli slaw, so I just used 2 bags of cole slaw and didn't even notice a difference. Mmmmm!

Mix together in a large bowl:
2 bags cole slaw
1/2 c sliced almonds
1 c sunflower seeds
1 bunch green onions, chopped
2 pkgs beef flavored ramen noodles (hold seasoning packets for marinade)

Marinade:
2 seasoning packets from ramen noodles
1/2 c olive oil
1/2 c sugar
1/3 c wine vinegar
2 tbsp light soy sauce

Triple Chocolate Cookie Balls

I found this recipe on  kraft.com and it looked pretty easy so I had to give it a try. I've never made anything like these before and they are really, really good!

1 pkg instant chocolate pudding (3.9 oz size)
1/2 c cold milk
1 pkg Oreo cookies (36 cookies), finely crushed
1 1/2 pkgs Baker's Semi-Sweet Chocolate (12 squares), melted
2 squares Baker's White Chocolate, melted

Beat pudding mix and milk in a medium bowl with whisk for 2 min. Add cookie crumbs and mix well. Shape into 1 inch balls and put on wax paper on a cookie sheet. Freeze for 15 minutes. Melt chocolate and dip balls in chocolate. I melted the chocolate in a shallow bowl and rolled the cookie balls around in it. Put pack on wax paper on cookie sheet and refrigerate 20 minutes. Melt the white chocolate and drizzle it over the cookie balls. Refrigerate 10 minutes or until firm.

Citrus Squares

This is a Shape Magazine recipe I found. I baked these this morning and couldn't wait until tonight to try them. Really tasty and only about 150 cal per square.

For the shortbread:
1/2 c slivered almonds
1/2 c flour
1/4 c powdered sugar
1/4 tsp salt
4 tbsp unsalted butter, cut into 8 chunks

For the filling:
1 c sugar
1/4 c flour
2 tsp grated lemon zest
1 tsp grated lime zest
1/4 c each lemon and lime juice
2 eggs

Preheat oven to 325 degrees and grease square 8x8 cooking pan. To make the shortbread, put the almonds in a food processor and process for 30 seconds or until coarsly ground. Add flour, powdered sugar, and salt and pulse 5 times until mixed. Add butter and process for 10-15 seconds or until no large chunks remain and the mixture is loose and sandy. Press into the bottom of cooking pan and bake for 22-24 minutes or until edges are lightly browned.

While the crust is baking, make the filling. Combine sugar and flour in a large bowl. Add lemon and lime zest, as well as lemon and lime juice. Add eggs and whisk mixture until smooth. Pour filling over crust and return to the oven and bake an additional 30 minutes or until center is set. Cool completely on a wire rack. Sift powdered sugar over squares and garnish with lime before serving. You can also keep refrigerated for up to a day before serving.

Light Banana Pudding Squares

Um... YUM. Second picture is mine!

About 35 Vanilla Wafers - Reduced fat, finely crushed
1/4  c margarine, melted
1 pkg Neufchatel cheese, softened
1/2 c powdered sugar
1 tub Cool Whip Free
3 bananas, sliced
2 pkg Vanilla pudding - fat free, sugar free, instant
3 c cold skim milk
1/2 square Baker's semi-sweet chocolate, grated

Finely crush vanilla wafers and mix with margarine. Press into bottom of dish (I used a 9x9"). Beat cheese and sugar in a bowl with wisk until well-mixed. Stir in 1 1/2 c Cool Whip and spread a thin layer of mixture over vanilla wafers. Slice 3 bananas. Lay bananas over the cheese/cool whip layer.


Then, beat pudding mixes and milk with a wisk for 2 min. and spread over bananas. Top with the rest of the Cool Whip and grated chocolate.