You guys. My kids ate this salad. MY KIDS ATE KALE. A ton of it! If that’s not a selling point for a recipe, I don’t know what is. This kid friendly, Simple Kale salad Recipe is not only a breeze to make, it’s absolutely delicious! The key in this dish, is to NOT be gentle with the kale when mixing everything together, and to let the salad sit for at least an hour. Do NOT skip this step! It’s what helps the kale tenderize a bit, and allows the flavor of the dressing to soak through the strongly flavored kale. Also, because I’m lazy, I used a bag of pre-washed and prepared kale mix that I found at Whole Foods. It just saved me the extra steps of trimming my own kale. And the roasted pumpkin seeds add such a nice extra crunch and nutty flavor. Seriously, sooooo yummy!
We are still in the midst of summer, but savory fall foods are already filling up my brain, and I’ve already started working on some new seasonal recipes! A recent one that I whipped up is this Spinach, Artichoke, and White Bean Soup. I’m a HUGE fan of artichokes, and this soup definitely delivers their amazing flavor. Every spoonful is bursting with their unique flavor, but softened a bit by the creamy, mild beans and velvety broth. It’s a pretty quick and easy recipe to make, which is great when you don’t have much time or energy on your hands. But it’s hearty enough to be satisfying, and can easily be served as a main dish or a side. Loaded with protein, fiber and iron, this Spinach, Artichoke, and White Bean Soup is as nurturing as it is delicious. Enjoy!
Saturdays I usually make a delicious brunch. Pancakes are one of my favorite things to make on days like that. I recently found a carrot cake pancake recipe and thought I’d give it a try. I really liked it. The carrot is a mild flavor that adds moisture to the pancakes – much like zucchini in chocolate cake. I topped mine with fat free Greek yogurt and fresh blueberries. I added a little bit of maple syrup for a little extra sweet – and it was delicious. Be sure to grate the carrots by hand, the store-bought grated carrots are just too coarse and you’ll end up feeling like you’re eating carrot stick pancakes. Hand grated carrots are much more fine and tender, so they just melt into the flavor of the pancake. Give these delicious dessert-like pancakes a try – you won’t be disappointed! [Read more…]
Here is a seriously delicious combination of pomegranate, butternut and orange. It’s a simple and easy meal that can be tossed together in no time. I love the fact that I can make it up really quickly. Squash can be sliced in half, and baked for about 10 minutes. It’s easier to peel and cube then. It’s also easy to freeze it then and I can have it all year. Roasted in the oven with some olive oil, salt and pepper until it’s tender. It’s a great way to make squash without loading it up with butter and brown sugar. I highly recommend baking it for a few minutes first. I learned last fall with my pumpkins (when I was canning a whole bunch of them, about 30 or 40 quarts) that if you bake the pumpkin (or squash in this case) for about 10-15 minutes at 350 degrees, it looses the skin and seeds enough that they are easy to remove. Then just stick your squash in a ziploc bag and it’s ready to be baked when you need it. Since I don’t always have quinoa on hand, and it takes longer to cook, couscous is a great alternative to that. It doesn’t take long to cook, has a much more mild flavor and is less expensive. It’s a great combination with the crunchy and juicy pomegranate seeds. This is a bright, colorful and delicious salad that is simple to put together to complement your meal tonight. [Read more…]
Around the holidays last year I made a couple of Swiss cake rolls. I really enjoyed making the cake rolls. It turns out they’re not as difficult as I thought they were. The trick is to roll them while the cake is still warm, then they can be unrolled, filled and rerolled fairly easily. I used parchment paper to roll my cake and it worked perfectly. With some leftover fresh strawberries, I decided to try a strawberry cake roll – and it was fabulous. I started with my favorite frosting recipe – cool whip and low fat cream cheese. While I prefer to use real whipped cream, I can get almost the same flavor with cool whip, but without the fat! Then I added fresh chopped strawberries for my filling. I went the easy route and used a plain box mix for the cake. You can use any flavor you like – white, yellow, funfetti, chocolate – whatever you prefer or whatever you have on hand. The box mix makes this easy to make and really light and fluffy. It was fun, delicious and looks beautiful and elegant. Since my husband doesn’t like chocolate – it’s even better! It’s now one of my favorite non-chocolate desserts! [Read more…]
Pasta dishes are one of my favorite go-to meals when I’m in a hurry and need dinner fast. I can my own pasta sauce, so I always have a few jars of that on hand so I can mix up a meal of spaghetti if we’re in a hurry. However, I thought I’d try something a little different for this one. I love pasta with pesto, but I saw a recipe on Pinterest for one with spinach, and I just had to try it. The original called for far more oil (and a far more expensive oil), but I used olive oil, and it worked fine and tasted fabulous. Since the nuts tend to make their own oil when they’re processed for long enough, I started with that and let it go for a few minutes. After a couple of minutes, I drizzled in a little olive oil at a time until it reached the right consistency. Combined with whole grain pasta, some garden fresh tomatoes, you’ve got a simple and delicious meal ready to go.
Perfect for a light summer side salad, this Quinoa Cucumber Tomato Salad is not only incredibly easy to make, it’s super tasty! I love the slight crunch of the quinoa along with the fresh, crisp vegetables. And the simple lemon dressing pulls it all together wonderfully. This salad is a great way for me to get my kids to eat some vegetables and healthy whole grains – they love this dish. And any leftovers go great in their lunch boxes the next day. If you have a few Smart Points to spare, I suggest adding in some feta or goat cheese crumbles for an added kick of flavor. It’s sooooooo good! You could also top it with some grilled chicken, and/or add in some extra roasted veggies like bell peppers and zucchini, to make to a complete meal. This Quinoa Cucumber Tomato Salad works great at BBQ’s, potlucks, parties…you name it. It’s versatile, delicious, healthy, and just 5 Smart Points per serving.
Now that I live in the Midwest I’ve learned to love potatoes. In fact, we have a lot of potatoes now. And we have them just about every way imaginable. But when I’m doing mashed potatoes or roast potatoes like this, I really like to use Yukon Gold potatoes. Their golden color makes them look like they’re filled with butter, when they’re really not. I pan fried my potatoes in a little butter because I wanted a little brown on the edges of the potatoes. But since I didn’t want to fry them with that much butter, I them baked them until they were tender. This gave me the best of both. They were a little crispy and had beautiful golden brown edges but weren’t so soaked in butter that I could feel my arteries hardening while I ate them. I added my usual garlic and a little crushed rosemary to give them a little woodsy flavor. If you don’t care for rosemary, you can also use a little ground or crushed thyme for a similar flavor. The result was delicious potatoes that went perfectly with roast pork loin. These were quite simple to prepare and incredibly delicious – all without breaking the points bank. [Read more…]
Couscous is something that I don’t make often, but I do occasionally make a batch of couscous. I prefer quinoa (I like the flavor and it’s gluten free, unlike couscous), but my husband doesn’t like the flavor of quinoa. As a result, sometimes, I’ll put together one of my favorite quinoa recipes with couscous to make a treat for him. This one was perfect. All of the fresh vegetables are perfect for this recipe. The dressing is one that I adapted from a citrus salsa recipe for salmon. It’s light and refreshing, and perfect to mix with couscous (or quinoa). The fresh herbs are what make the dressing come alive, but they go perfectly with the fresh and juicy tomatoes. I like the scallion in here, although green onions will also work. I find scallions to be more mild than regular onions and a little sweeter. For me, it makes the flavor a little less powerful and tends to blend in with the rest of the flavors without being overpoweringly onion-y. If you like a little bit of zing with your foods, add a healthy dose or crushed red pepper flakes. I typically leave them out, since I find the flavors of the citrus, scallion and mint to be perfect, but it’s really personal preference. Couscous is quick and easy to cook, so I like to prepare the dressing ingredients while the couscous is cooking. You can also add some garden fresh veggies, oven roasted root veggies or a piece of grilled chicken breast to make this a full and satisfying meal.
Sometimes, I just want a big, heaping plate of spaghetti with a rich, flavorful meat sauce. But the Smart Points in a typical bolognese could end up adding up to a whole days worth of Points! So in order to satisfy my craving without ruing my diet, I created this simple, no-frills Spaghetti Squash and Turkey Bolognese Recipe. I just sub out the carb heavy spaghetti noodles for the light, nutritious, and 0 Smart Points oven-roasted spaghetti squash. Topped with a decadent, lightened up turkey bolognese sauce, this recipe is one seriously satisfying meal! When I have a few extra Points to spare, I’ll also add some grated Parmesan on top – soooooo good! Serve with your favorite salad or roasted veggies, and even a slice of garlic bread, for a meal that is sure to fill you up.
I love baked chicken. It’s so easy and simple, a great and healthy way to prepare chicken. As long as I don’t overbake it, then it’s juicy and moist. I like to check the local grocery ads, and stock up on chicken when it’s on sale (legs, thighs and breasts). That way I have some in the freezer and can just stick it in the oven for dinner that night. Citrus and chicken go so well together that I thought I would combine them with a little honey, some garlic and rosemary. I made a basting sauce with broth, lemon juice, honey, garlic and Italian seasoning. I added some extra cloves of garlic and sprigs of rosemary while baking the chicken. The end result was delicious. It was a little tart, garlicy and succulent. I will definitely be doing this again. Browning the chicken before baking it ensured the juices were sealed in during baking. The flavors of the lemon and garlic work so well with the juicy chicken. This is simple and delicious. Serve it with a salad or roasted vegetables to round out this fabulous chicken. [Read more…]