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!
With the beautiful summer weather we’ve been having, my husband has been outside grilling food on a very regular basis. And today’s recipe for Moroccan Spiced Shrimp Over Garbanzo Bean Salad was actually inspired by 5 year old who LOVES shrimp! On a recent beach excursion, we stopped to have lunch at a local, seaside restaurant, and my daughter was begging to order anything with shrimp. We opted to get her this dish, and she absolutely loved it. I tried my best to replicate the version from the restaurant, and I’m pretty pleased with the results…it turned out delicious and very light at just 4 Smart Points per serving. Of course, the final approval came from the harshest critic, my little girl herself, and she vehemently approved. So if you are looking for a new grilling recipe to try this summer, get this one on your menu ASAP!
On those nights when you want a complete meal in one pot, this One Pot Moroccan Chicken Rice and Potatoes Recipe is a breeze, and it delivers a delicious and filling meal with minimal effort. By cooking all the food together in one pot, the chicken juices really help to add amazing flavor and tenderness to the rice and potatoes. And the Moroccan spices make it all just taste soooooo good together! This recipe was taught to me by my amazing Moroccan friend who makes this meal at least once a week. The first time I had it served to me at her house, I assumed this was a dish she slaved over all day. But to my surprise, it’s a pretty easy, hands off meal that comes together perfectly! And who doesn’t love having just 1 pot to clean up afterwards?
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…]
I love pasta. It’s one of my many weaknesses. I think I enjoy it so much because it’s something that I can do quickly, it tastes great and I’ve found some really good gluten free noodles that taste wonderful. I love to make garlic noodles. I used to just do noodles with my favorite seasonings. I’ve been adding a variety of vegetables. With the fresh garden vegetables right now, this is just perfect to add your favorite vegetables to whip up a quick and easy pasta dish. I like my noodles with just a little bit of spice, so I use sweet chili sauce. However, if you like a little more spice, use Sriracha instead of sweet chili sauce. [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.
Last summer, some of my friends made some blueberry ice cream that was just amazing. It was made with whole milk and fresh blueberries, sweetened with honey, and was absolutely fabulous. This summer, I decided to try it, but ended up making frozen yogurt instead. I’m lactose intolerant, so I can only do a very small amount of ice cream before I end up regretting my decision. Starting with yogurt and making frozen yogurt seemed like a great alternative. And it was. I started with fat free Greek yogurt. It provided a delicious and creamy base for the dessert, but without the fat. I used plain yogurt since I wanted to add a bit of honey for flavor, and the vanilla was easy enough to add as well. I used my frozen yogurt and sorbet maker from Cuisinart, but you can use any ice cream maker you have. Alternatively, just stick the mixture in the freezer and you’ll end up with a very tasty dessert just as easily as you would have with an ice cream maker.
One of my favorite breakfasts is a parfait. I don’t always layer it nicely in a pretty glass bowl, but I love to combine fresh fruit, yogurt and granola. It’s quick and easy, always delicious and packed with nutrients. I like to have low fat yogurt on hand and a whole grain, low sugar granola as well so I can toss it together. It helps provide me with a great breakfast with minimal effort, so I get a great breakfast even when I’m too lazy to do much for breakfast. With this one, I sprinkled in my favorite granola, as well as some chia seeds and ground flaxseed. This gives me lots of fiber to start the day out with too. The protein and fiber help me to last longer and I don’t get the munchies as bad (my munchies are typically cravings for chips, candy, and other things like that). One way that I changed this parfait a little was to mash some fresh blueberries with a mini potato masher so that I had a layer (or two) or fruit sauce. It’s a great way to sweeten the low fat plain yogurt without adding any extra sugar to it.
This Peruvian Chicken Stir Fry recipe is one of my favorite, and incredibly reliable chicken recipes that deliver an absolutely delicious dish with minimal effort. Sautéed bell peppers, onions, and tomatoes are so flavorful, and the simple stir fry sauce is low in Smart Points, but big on taste. This is a great healthy dinner recipe that you can get on the table in less than 30 minutes, looks lovely, and is a big hit with the entire family. My kids love this over some steamed brown rice, but when I have a few extra Points to spare, I serve it over baked french fries, as is the traditional Peruvian way. Just 4 Smart Points per serving, this Peruvian Chicken Stir Fry will steal your heart the same way it’s stolen mine. Enjoy!
This year for New Year’s day dinner, my in-laws had an Italian theme. One of the recipes we ended up with was a lasagna made with a homemade Ragu. I fell in love with it. The flavor of the Ragu was so delicious. It was rich, but not overpowering and wasn’t tomato based. Most of my pasta sauces are tomato or cream based, so this one was a breath of fresh air. I got the recipe and have made it several times since then. It makes a lot, so I tend to freeze part of it or I end up with too much sauce to use before it went bad. The only downside of this recipe for me, is that you need to simmer it for a couple of hours. I don’t care for wine, so I simmered mine for at least 2 hours to make sure no wine flavor remained (don’t worry, all the alcohol has burned off by then). I’ve also found that the wine adds a depth to the flavor that the Ragu is really lacking without the wine. So, just plan ahead and make this Ragu on Saturday or Sunday (or any day you have the time to do the prep) and then store it until you use it later in the week. If you can’t find the pancetta, just use bacon as a substitute. This is perfect for spaghetti (or any other kind of pasta), or you can use it as your sauce for a lasagna. Any leftovers you won’t use within a week, just put it in a bag and freeze it for the next time. It’s rich, but not overpowering, and incredibly delicious. It’s my all-time favorite pasta sauce, and I love that I get to toss the veggies in the food processor to make the prep really easy. [Read more…]