Strawberry Salad with Bacon and Strawberry Vinaigrette

Strawberry Salad with Bacon and Strawberry Vinaigrette

adapted from Southern Living

This strawberry spring salad is a vibrant balance of sweet, salty, and savory flavors. It features a bed of crisp spring greens topped with juicy, sliced strawberries and halved cherry tomatoes for a burst of freshness. The salad is elevated by smoky, crispy bacon crumbles and tangy feta cheese, which provide a rich contrast to the fruit. Thinly sliced shallots add a subtle, sophisticated bite, while a homemade strawberry vinaigrette ties everything together with a bright, fruity finish.

To make this a main course you can marinate chicken in a bit of the

strawberry vinaigrette before grilling to mirror the salad's flavors. For a quicker option, shredded rotisserie chicken works perfectly.

Makes 2 servings

2 tsp. red wine vinegar
1 1/2 tsp.. finely chopped shallot 
3/4 tsp. honey
1/4 tsp. Dijon mustard
2 cups sliced strawberries (from 1 lb. fresh strawberries), divided
1/4 tsp. Kosher salt, divided
1 Tbsp. olive oil

1 Tbsp. water
2 cups spring mix lettuces
1 1/2 oz. feta cheese, crumbled
1/3 medium shallot, thinly sliced lengthwise
1/3 cup cherry tomatoes, halved
2 bacon slices, cooked and coarsely chopped

1. Place vinegar, chopped shallot, honey, Dijon mustard, 1/2 cup of the strawberries, 1/8 teaspoon of the kosher salt  and water in a mini food processor or blender. Process until smooth, about 30 seconds. 
2. Add olive oil and process until mixture is smooth and combined, about 30 seconds.
3. Divide spring mix between 2 plates.
4. Top with feta, sliced shallot, tomatoes, bacon, and remaining 1 cup strawberries and 1/8 teaspoon salt.
5. Drizzle vinaigrette over salad before serving.

Enjoy!

Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

adapted from elisemuseles.com

This salad can be served warm or at room temperature. The balsamic maple vinaigrette provides just a little sweetness to the caramelized root veggies.

Makes 2 servings

2 cups of a mixture of root vegetables, cubed, cut into rounds, or sliced into sticks. (Carrots, parsnips, beets, sweet potatoes, parsnips)
1 Tbsp. olive oil
Sea salt to taste
3 cups mixed greens
Dried cranberries and pecans for topping, if desired

2 Tbsp. olive oil
2 Tbsp, white balsamic vinegar
1 1/2 tsp. water
1 1/2 tsp. sugar free maple syrup
1 tsp, Dijon mustard
1 1/2 tsp. fresh herbs, chopped, such as thyme and/or parsley
Sea salt & pepper to taste

1. Preheat the oven to 400 degrees.
2. In a large bowl, add the prepared veggies and mix in the olive oil, sea salt, and chopped parsley.
3. Transfer the vegetables to a baking sheet in a single layer and roast in the oven for 35-40 minutes or until golden brown around edges and crispy, turning the vegetables over once halfway through cooking. Remove the trays from the oven and cool slightly.
4. Meanwhile, make the dressing by whisking together olive oil, vinegar, water, maple syrup, mustard and herbs until well-combined.
5. Place the vegetables in a bowl on a bed of greens; Add some dried cranberries and/or pecans, if using, to the top and drizzle with the dressing.
6. Serve the salad warm or at room temperature.

Enjoy!

Warm Asparagus Salad

Warm Asparagus Salad

adapted from Taste of Home

Who doesn't love bacon and eggs? Adding them to a warm salad with a light vinaigrette just makes them better.

Makes 2 servings                                                                  3 WW pts / serving

2 turkey bacon strips, cooked & chopped
1/2 lb. fresh asparagus, trimmed and cut into 2-inch-pieces
1 Tbsp. red wine vinegar
1 1/2 tsp. avocado oil or olive oil

1 1/2 tsp. water
1 1/2 tsp. Dijon mustard
1/2 tsp. garlic powder
Pinch of sugar substitute
Pinch Kosher salt
Pinch crushed red pepper flakes

3 cups torn romaine lettuce leaves
2 hard-boiled large eggs, halved
2 ounces fat free feta cheese, crumbled

1. Bring 2 inches of water in a saucepan to a boil over medium-high heat.
2. Place the asparagus in a steamer basket; Place the basket in the pot with the boiling water, cover, reduce heat to low and simmer until crisp-tender, 3-5 minutes. 
3. Meanwhile, in a small bowl whisk together vinegar, oil, water, mustard, garlic powder, sugar, salt and red pepper flakes. 
4. Divide the lettuce and asparagus between 2 plates.
5. Top with dressing, bacon and feta.
6. Place 2 egg halves on each plate prior to serving.

Enjoy!

Rainbow Noodle Salad

Rainbow Noodle Salad

adapted from Food Network

Katie Lee from the Food Network  created a copy cat recipe of a salad from the Spring Café Aspen. She increased the noodles to make it a heartier meal. I reduced the noodles to make it more of a side dish.

Makes 2 servings                                                                6 WW pts / serving

Dressing:
2 Tbsp. rice wine vinegar
1 Tbsp. white miso
1 1/2 tsp. fresh lime juice
1 1/2 tsp. soy sauce
1 1/2 tsp. sugar free maple syrup
1/2 clove garlic, grated
1/2-inch piece fresh ginger, grated
1 Tbsp. avocado or olive oil
1 Tbsp. water
1 tsp. toasted sesame oil

Salad:
3 ounces rice noodles, cooked according to package directions
1 1/2 cups shredded kale
1/2 cup shredded romaine lettuce
1/4 cup shredded carrots
1/2 cup finely chopped cauliflower
1/2 cup shredded purple cabbage

1. Make the dressing by whisking together the rice wine vinegar, miso paste, lime juice, soy sauce, maple syrup, garlic, ginger, avocado oil, water and sesame oil; Set aside..
2. In a large bowl, combine the noodles, kale, romaine, carrots, cauliflower, and cabbage.
3. Add the dressing and toss until well combined. 
4. Serve at room temperature or cold. 

Enjoy!

Salad with Gorgonzola, Bacon and Concord Grapes

Salad with Gorgonzola, Bacon and Concord Grapes

adapted from Food & Wine

Bacon, gorgonzola cheese, toasted hazelnuts and grapes gives you a combination smoky, savory, nutty an sweet with a slightly sour from the lemon vinaigrette.

Makes 2 servings                       8 WW pts / salad + 2 WW pts / Tbsp. of dressing

2 slices of bacon
2 Tbsp. hazelnuts
Kosher salt and freshly ground black pepper
2 Tbsp. sherry vinegar
2 Tbsp. minced shallots
1 Tbsp. fresh lemon juice
1/2 tsp. sugar substitute
2 Tbsp. olive oil

2 Tbsp. water
3 cups torn romaine lettuce or your preferred greens
1/4 cup seedless grapes, halved
2 oz. Gorgonzola cheese, crumbled

1. Preheat the oven to 325°. 
2. Place the hazelnuts in a small baking dish; Place in the oven and bake for 12 minutes.
3. If the hazelnuts have their skins on, transfer to a kitchen towel and rub until the skins are removed; Season the nuts with salt and pepper.
4. Place a rack on a foil-lined rimmed baking sheet; Put the bacon on the rack and bake for about 17 minutes, until browned but still chewy or to taste. 
5. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces. Leave the oven on.
6. In a small bowl, whisk the sherry vinegar with the minced shallots, lemon juice, sugar substitute and olive oil until incorporated; Season to taste with salt and pepper. 
7. Divide the lettuce between 2 plates;  Layer the lettuce leaves with the bacon pieces, chopped hazelnuts, grapes and Gorgonzola dolce. 
8. Serve passing the vinaigrette at the table.

Enjoy!

Chicken & Mozzarella Panini with Artichoke Aioli

Chicken & Mozzarella Panini with Artichoke Aioli

adapted from Blunch

I saw this sandwich prepared on Diners Drive In & Dives and I was intrigued with the oven-baked poaching method but was questioning the artichoke aioli. I was pleasantly surprised with the results.

After cooking the chicken, strain the broth through some cheesecloth and save for another purpose.

Refrigerating the chicken overnight allows for easier cutting.

Makes 2 servings                                                                15 WW pts / serving

1 boneless skinless chicken breast

1/4 tsp. dried basil

1/4 tsp. granulated garlic

1/4 tsp dried onion flakes

1/4 tsp. Italian seasoning

Pinch of Kosher salt

Few grinds of black pepper

2+ cup Homemade chicken stock or canned broth

2 sub / grinder rolls

2 Tbsp. Artichoke aioli

2 Tbsp. reduced fat mayonnaise

2 slices of mozzarella cheese

1 Tbsp. garlic flavored olive oil

1/4 cup shredded lettuce

1. Preheat the oven to 375F.
2. Place the chicken in a the smallest baking pan that will hold it.
3. Season the chicken with the basil, garlic, onion flakes, Italian seasoning, salt and pepper.
4. Add enough chicken stock to the pan to cover the breast; Cover with foil.
5. Bake in the preheated oven until cooked through, about 45 minutes.
6. Refrigerate the chicken overnight.
7. Thinly slice the chicken with a deli slicer or knife.
8. Spread half of the artichoke aioli on the top of each roll and half of the mayo on the bottom of the roll.
9. Divide the chicken and the mozzarella between the rolls.
10. Heat a grill pan over medium-high heat.
11. Brush both sides of the rolls with the oil.
12. Add the sandwiches to the pan and weigh down with a panini press or smaller heavy pan; cook for 3-5 minutes until the roll is toasted.
13. Flip the sandwiches and cook another 3-5 minutes or until the bread is toasted, the chicken is warm and the cheese is melted.
14. Top the sandwich with the shredded lettuce, before serving.

Enjoy!

Artichoke Aioli

adapted from Allrecipes

This is a tangy aioli with a little bit of heat which is great on a chicken sandwich.

Makes about 1/2 cup                                                               1 WW pt. / Tbsp.

3.25 oz. marinated artichoke hearts

1 Tbsp. reduced fat mayonnaise

1 Tbsp. grated Parmesan cheese

1 1/2 Tbsp. lemon juice

1/2 tsp. lemon zest

1/8 tsp. red pepper flakes

Kosher salt and Freshly ground pepper

1. Place the artichokes hearts, mayonnaise, Parmesan, lemon juice, lemon zest and red pepper flakes in the bowl of a mini food processor.
2. Puree until smooth, scraping down the sides of the bowl as needed.
3. Season to taste with salt and pepper before serving.

Layered Ham Salad

Layered Ham Salad

I like to make individual servings of this salad in clear glass bowls so the lavering is apparent. If increasing amount use a large glass bowl or a trifle bowl.

Reduce the point value by substituting chicken or turkey for the ham and use reduced fat Mexican cheese blend.

Makes 2 servings                              3 WW pts / salad + 1 WW pt./Tbsp dressing

1 Tbsp. chopped jalapeno pepper
1 Tbsp. chopped bell pepper
1/4 cup corn kernels, fresh or frozen
1/3 cup reduced fat mayonnaise
1 tsp. sugar substitute
4 tsp. taco sauce
3 oz, torn romaine lettuce or prefered lettuce
4 slices deli ham or ham steak, chopped (about 2 ounces)
1 medium plum tomatoes, chopped
2 Tbsp. chopped onions
2 Tbsp. cucumber, seeded and chopped
1/4 cup shredded Monterey jack cheese

1. In a small saute pan coated with cooking spray, saute the jalapeno and bell peppers until softened, about 2-3 minutes.
2. Add the corn kernels; Cook until heated through, about 2-3 minutes; Set aside to cool.
3. Combine the mayonnaise, taco sauce and sugar substitute in a small bowl and whisk to combine; Set aside.
4. Divide the lettice between two bowls.
5. Divide the remaining ingredients between the 2 bowls layering in the following order: ham, tomato, onion / cucumber, corn mixture, cheese and dressing.

Enjoy!









In a small bowl, mix dressing ingredients.

BBQ Shrimp with Avocado Salad

BBQ Shrimp with Avocado Salad

adapted from Food & Wine

This recipe has a surprising amount of worcestershire sauce but it works.

When cooking for 2 I like to get the mini avocados. They are large enough for 2 without any leftovers that are going to oxidize.

Makes 2 servings                                                            9 WW pts / serving

Cooking spray
1/2 shallot, finely chopped
1/2 garlic clove, finely chopped
2 Tbsp. dry white wine
1/4 tsp. chopped thyme
1/4 cup + 2 Tbsp. Worcestershire sauce
1/4 cup Homemade chicken stock or low-sodium chicken broth
12 large shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Sliced scallions, for garnish
1 Tbsp.extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. fresh lemon juice
1 small avocado, pitted, peeled and cut into wedges
1/2 romaine hearts (5 ounces), chopped
1/2 small fennel bulb, trimmed and thinly sliced
1 large radishes, thinly sliced

Flaky sea salt & Aleppo pepper (optional)

1. In a small saucepan coated with cooking spray, cook the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. 
2. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. 
3. Add the Worcestershire sauce and broth and cook until reduced to 1/4 cup, about 15 minutes.
4. In a large skillet, heat the remaining tablespoon of grapeseed oil. 
5. Season the shrimp with salt and pepper; Cook over moderately high heat, turning once, for 2 minutes total.
6. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. 
7. Add the butter, stirring until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
8. Meanwhile, make the salad by whisking the olive oil with the water and lemon juice in a large bowl. 
9. Add the romaine, fennel and radishes, season with salt and toss to coat; Top with the avocado seasoned with flaky sea salt an Aleppo pepper, if using.
10. Serve the salad beside the shrimp.

Enjoy!

Grilled Turkey Caesar Burger

Grilled Turkey Caesar Burger

adapted from America's Test Kitchen™

I prefer to use 85% lean turkey because it does not dry out as much as the 93% when grilled.

Makes 2 servings with extra dressing                      

10 WW pts / burger + 1 WW point / Tbsp of dressing

12 oz, ground turkey
1/4 cup reduced fat mayonnaise
2 Tbsp. grated Parmesan cheese, + 1 1/2 Tbsp. shaved
2 tsp. lemon juice
1 anchovy fillet, rinsed and minced
1 garlic clove, minced
1/8 tsp.Worcestershire sauce
1 tsp. olive oil, divided
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
4 leaves romaine lettuce, cut into 1½‑inch pieces

1. Divide turkey into 2 lightly packed balls, then gently flatten into ¾‑inch-thick patties. 
2. Using your fingertips, press center of each patty down until about ½ inch thick, creating a slight divot. Freeze patties for 30 minutes. 
3. Meanwhile, whisk together the mayonnaise, grated Parmesan, lemon juice, anchovies, minced garlic, and Worcestershire in bowl; set aside.
4. Preheat the grill to high.
5. Brush each side of patties with 1/2 oil and season with salt and pepper. 
6. Turn all but primary burner off.
7. Place burgers, divot side up, over hotter part of grill and cook (covered if using gas) until well browned and meat easily releases from grill, about 5 minutes. 
8. Gently flip patties and continue to cook until well browned on second side and meat registers 160 degrees, 5 minutes. Transfer burgers to platter and let rest while preparing toppings.
9. Toss romaine with 1tablespoons dressing and shredded Parmesan in bowl to combined. 
10. Season to taste with salt and pepper to taste. 
11. Serve burgers open faced topped with romaine mixture, passing remaining dressing separately.

Enjoy!

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

adapted from Food Network

I do not use buttermilk very frequently, so I keep powdered buttermilk on hand and just make what I need when I need it.

I calculated the amount of oil absorbed by the chickpeas by measuring again after cooking; about 1/2 of it was absorbed.

Makes 2 servings             11 WW pts / serving + 1 WW pt. /  1 1/2 Tbsp. dressing

1/3 cup reduced fat sour cream
1/3 cup buttermilk
4 tsp. reduced fat mayonnaise
1/2 tsp. dried dill
1 tsp. hot sauce
1 tsp. Worcestershire sauce
2/3 tsp. garlic powder
1/3 large clove garlic, grated
Kosher salt and freshly ground black pepper

1/3 cup canola oil
1/3 cup canned chickpeas, drained, dried with a kitchen towel
Large pinch paprika
Kosher salt and freshly ground black pepper

1 small head romaine lettuce or your lettuce of choice, chopped
1/4 onion, halved and thinly sliced
Kosher salt and freshly ground black pepper

1. In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. 
2. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste.; Set aside. 
3. Heat the oil in a small pot with a lid to 350F. 
4. Place a wire rack in a baking sheet lined with paper towels.
5. Using a slotted spoon, the chickpeas into the hot oil and fry until browned and crispy, 4 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. 
6. Season the chickpeas with the paprika and salt and pepper to taste. 
7. Divide the lettuce between 2 plates; Top with sliced onions.
8. Drizzle with the dressing and top with the crispy chickpeas. 
9. Season to taste with salt and pepper.

Enjoy!

 

Modern Waldorf Salad

Modern Waldorf Salad

adapted from Crowded Kitchen

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 13, 1896. The original recipe was just apples, celery, and mayonnaise. Over the years nuts, chicken, turkey and dried fruit have been added.1

Best apples to use are sweet and tart such as Granny Smith of Honeycrisp.

For the dressing I used a Dill Vinaigrette but you can use what ever is your favorite.

Makes 2 servings                                                                 3 WW pts / serving

1/3 large head of romaine lettuce, chopped
1/3 cup seedless red grapes, halved
1/3 cup sliced cucumber
1/3 large apple, diced
2 Tbsp. dried cranberries
Walnut pumpkin seed brittle (recipe below)

Walnut Pumpkin Seed Brittle                                                 2 WW pts / Tbsp.    1/2 cup raw, unsalted walnut pieces

1/4 cup pepitas
2 Tbsp. maple syrup
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Your favorite low fat salad dressing with 1 WW pt / Tbsp.

Instructions

1. Preheat oven to 275˚F.
2. Add walnuts and pumpkin seeds to a mixing bowl. 
3. In a separate bowl, stir together maple syrup, olive oil, salt and pepper. 
4. Pour the maple syrup mixture over nuts and toss well to coat. 
5. Spread out on a small parchment lined baking sheet. 
6. Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through baking. Remove from the oven and let cool completely. 
7. While the brittle is cooling, whisk together dressing ingredients; Set aside.
8. Divide the lettuce, grapes, cucumbers, apple and cranberries between 2 bowls.
9. Toss the salad ingredients with 1 Tbsp. salad dressing. 
10. Crumble the brittle and sprinkle 1 Tbsp. on top of the salad.

Enjoy!

Notes:

1. https://en.wikipedia.org/wiki/Waldorf_salad

Golden Beet and Roasted Strawberry Salad

Golden Beet and Roasted Strawberry Salad

adapted from Cooking Light Annual Recipes 2019

Roasting the beats intensifies their sweetness which pairs nicely with earthy beets.

Makes 2 servings                                                              5 WW points / serving

2 small golden beets, scrubbed and trimmed
4 oz. fresh strawberries, hulled and halved granulated sugar
1/2 tsp. sugar substitute

1 Tbsp. extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. strawberry balsamic vinegar or balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
Torn romaine lettuce or your preferred lettuce
2 very thin prosciutto slices, torn
1 oz. feta cheese, crumbled
1 1/2 slivered almonds

1. Preheat oven to 375 F.
2. Place beets on a large piece of aluminum foil; wrap tightly. 
3. Bake in preheated oven for about 1 hour to 1 hour or until tender. 
4. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.
5.  Line a small baking sheet with parchment paper. 
6. Place strawberries in an even layer on the baking sheet; Sprinkle with sugar, and toss gently to coat. Bake in preheated oven for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.
7. Combine oil, water vinegar, mustard, salt and pepper in a small bowl; Whisk until emulsified.
8. Divide lettuce evenly between 2 plates; Top with beets, strawberries, prosciutto, cheese and almonds. Drizzle evenly with vinaigrette prior to serving.

Enjoy!

Thai Turkey Lettuce Boats

Thai Turkey Lettuce Boats

adapted from Weeknights with Giada^© by Giada De Laurentiis

Most recipes that use lettuce as a serving vessel calls for Bibb lettuce. The Bibb lettuce that I can find is always small and you can barely fit much fitting into it. I prefer to use romaine. The sturdy rib running down the middle prevents the lettuce from falling apart while you are eating it. Not to mention romaine is much less expensive that thee Bibb or the lettuce that is packaged in the plastic containers and labeled as being for wraps. 

I like to use the lemongrass paste that you can find in the produce section of the grocery store. Fresh lemongrass is not that easy to find if you do not live near an Asian market.

To make this a 0 point meal, replace the honey with sugar substitute.

Makes 2 servings                                                             3 WW points / serving

8 tsp. freshly squeezed lime juice

1 1/2 tsp. freshly squeezed lemon juice

1 Tbsp. fish sauce

1 Tbsp honey

Cooking spray

1 shallot, chopped

1/2 red onion, chopped

2 Tbsp. lemongrass paste or fresh lemongrass chopped

1/2 serrano chile, seeded, stemmed and minced

10 oz. ground turkey

Kosher salt and Freshly ground black pepper

2 Tbsp. chopped basil (or your herb of choice)

Romaine leaves for serving (or your lettuce of choice)

1. In a small bowl whisk together the lime juice, lemon juice, fish sauce and honey; set aside.
2. In a skillet coated with cooking spray, cook the onions, shallots, lemongrass and chile over medium heat until softened, about 5 minutes.
3. Add the turkey and cook, stirring frequently until it is cooked through, about 5 more minutes.
4. Pour in the dressing and cook until combined, about 2 more minutes.
5. Season to taste with salt and pepper
6.  Remove from the heat and add the basil.
7. Serve in lettuce leaves

Enjoy!

Lemony Tuna Salad

Lemony Tuna Salad

adapted from Food & Wine

Still using up that Whole Lemon Vinaigrette. I am not a fan of raw celery so I added some cucumber to give the texture and crunch.

Makes 2 servings                                                              3 WW points / serving

3 Tbsp. Whole Lemon Vinaigrette

1 6.7 ounce can tuna packed in water, drained

1 Tbsp. capers, rinsed

2 Tbsp. cucumber, peeled and diced

1/4 tsp. celery salt

1/8 tsp. white ground pepper

Lettuce for serving

1. Combine all ingredients except the lettuce in a bowl; Mix to combine.
2. Serve in lettuce cups.

Enjoy!

Nectarine Salad with Pepitas

Nectarine Salad with Pepitas

adapted from Rachael Ray Every Day

One of the things I love about summer is the pop up roadside produce stands. This week I picked up some nectarines.

I used romaine lettuce to make this salad because that is what I had in the house. A spring mix or any other green lettuce would work nicely.

Makes 2 servings

1 small shallot, minced
2 Tbsp. olive oil
2 tsp. honey
Zest of 1 lime
Juice of 1 lime
Kosher salt and white pepper
1 nectarine, pitted and sliced
2 cups lettuce of your choice

1. In a bowl, whick shallot, olive oil, honey, lime zest and juice.Season to taste with salt and white pepper.
2. Toss the nectarines in the dressing.
3. Divide the lettuce among 2 plates; top with nectarines; sprinkle with pepitas.
4. Drizzle a little of the dressing over each salad before serving.

Enjoy!

Grilled Peach & Bacon Salad

Grilled Peach & Bacon Salad

adapted from Foodnetwork.com

Use some of summer's bounty to make this refreshing salad. Kale could easily be substituted for the romaine.

Makes 2 servings

2 slices bacon
Cooking spray
1 firm peach, cut into 8 pieces
1/2 tsp. honey
1 tsp. Dijon mustard
1 Tbsp. apple cider vinegar
1 Tbsp. water

Kosher salt & Freshly ground black pepper
2 cups romaine lettuce, torn
1/4 cup halved graped tomatoes
1 Tbsp. toasted pecan pieces

1. Cook the bacon to your desired level of crispness. Remove the bacon to paper towels to drain then chop.
2. Reserve 1 Tbsp. bacon fat. whisk in honey, mustard, apple cider vinegar and water to make the dressing.
3. Meanwhile heat a grill pan or grill.Coat with cooking spray.
4. Cook the peaches until the desired grill marks are achieved approximately 2-3 minutes per side.
5. Divide the lettuce, bacon, pecans and peaches between 2 dishes and drizzle with the warm dressing.

Enjoy!

Herby Turkey Burgers

Herby Turkey Burgers

adapted from Whole Foods

I love the ready to use sun-dried tomatoes. You do not need to rehydrate them and you don't get the added oil.

Makes 4 servings

1 lb. ground turkey breast
6 ready to use sun-dried tomatoes 
2 Tbsp. chopped fresh parsley (or 2 tsp. dried)
2 Tbsp. chopped fresh basil (or 2 tsp. dried)
1 tsp. garlic powder
Kosher salt and freshly ground black pepper
4 hamburger buns 

3 Tbsp. garlic-lemon aioli
Your favorite burger toppings - lettuce, sliced tomatoes, onions etc.

1. Gently mix the turkey, sundried tomatoes, parsley, basil, garlic, salt and pepper. 
2. Form into 4 patties, making an indentation in the middle of each one to help the burgers cook evenly. Cover and refrigerate an hour to blend flavors.
3. Grill patties until firm and browned, about 3 to 5 minutes per side. 
4. Serve on toasted buns with garlic-lemon sandwich aioli and your favorite burger toppings.

Enjoy!

Spicy Oregano Turkey Burgers

Spicy Oregano Turkey Burgers

adapted from Food Network

The turkey mixture can also be formed into 1-inch meatballs which can be baked in a 350F oven for 12 minutes.

Makes 2 servings                                                        3 WW pp / serving

1/2 lb. ground turkey breast
1/2 shallot, finely diced
1 clove garlic, finely minced
1/2 beaten egg
2 Tbsp. panko breadcrumbs
1/2 tsp. Worcestershire sauce or Worcestershire sauce substitute
1 tsp. dried oregano
Kosher salt and freshly ground black pepper
2 Tbsp. Chipotle aioli
Favorite toppings - Shredded lettuce, raw onion, caramelized onions, tomatoes, pickles, pickled jalapenos
2 Tumaro wraps or your favorite low carb roll

1. Combine the turkey, shallot, garlic, egg, panko, Worcestershire sauce and oregano; Mix gently to combine.
2. Form the meat mixture into 2 patties.
3. Cook the patties on a grill or in a grill pan or skillet for 5 minutes per side or until cooked through.
4. While the patties are cooking toast the wraps on a open flame.
5. Put the patties on the wraps, top with aioli and your [referred toppings.

Enjoy!

Tex Mex Bacon Turkey Burgers with Fat Free Queso

Tex Mex Bacon Turkey Burgers with Fat Free Queso

adapted from Rachael Ray Every Day March 2012

This burger looks and sounds decadent but using ground turkey breast meat and fat free queso it is surprisingly low in points.

I ran out of Worcestershire sauce while making this recipe. Most of the substitution site say you can use just soy sauce but it does not have that same complexity of flavor. I found a great alternative published by A Couple Cooks which I modified slightly. It is not the same color but it is amazingly close in taste.

served wide a side of fat free refried beans

and a side salad

Makes 2 servings                          2 WW pp if using a wrap / 1 WW pp without

2 slices center cut bacon, cooked to desired crispiness
1/2 lb. ground turkey breast
2 Tbsp. grated onion
1 1/2 tsp. chopped chipotle in adobe sauce
1 Tbsp. Worcestershire sauce or Worcestershire sauce substitute
Kosher salt & freshly ground black pepper
2 Tbsp. Fat Free Queso
2 Tumaro wraps or your favorite low carb wrap / bun (optional)
Favorite burger toppings: lettuce, raw onion, caramelized onions, dill pickles, tomatoes ...

1. Combine the turkey, onion, and chipotle in a bowl; form into 2 patties.
2. Season each side of patties with salt and pepper.
3. Cook the patties on a preheat grill, griddle or frying pan coated with cooking spray for about 5 minutes per side.
4. If using a wrap, char each side over an open flame.
5. Top each burger with a tablespoon of queso, a slice of bacon and your favorite burger toppings.

Enjoy!

Pepperoni Pizza Salad

Pepperoni Pizza Salad

adapted from Taste of Home

All the things you love about a pepperoni pizza without all the calories. Toss on any vegetables that you like on your pepperoni pizza and leave off any that you do not. 

To reconstitute sun-dried tomatoes place them in a cup of boiling water and let stand for about 5 minutes.

Makes 1 serving                                                                  4 WW pp /serving

1 Tbsp. sun-dried tomatoes (not in oil), reconstituted if necessary
2 cups torn lettuce
1 Tbsp. fat free mozzarella
10 slices turkey pepperoni, quartered
1 Tbsp. chopped red onion
1 mini bell pepper sliced into rings
2 Tbsp. chopped tomato
1 Tbsp. grated parmesan cheese
2 small black olives, chopped
2 Tbsp. reduced fat Italian dressing

1. Toss all ingredients except the dressing in a bowl.
2. Serve dressing on the side for portion control.

Enjoy!