This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight. It’s also vegan, high in fiber, protein and only about 100 calories per serving.
I’ve LOVE making my chicken and lentil soup, but I was never really a fan of using lentils in a salad (I’m a picky legume eater). But the other day I bought a small lentil salad at my local health food store to try and take to the beach and really enjoyed it, but I paid twelve dollars a pound for it (for a small container). For that price I’ll make it myself for a fraction of what I paid, plus this makes a lot so you’ll get a few meals out of it. If you’re not a fan of lentils, you can use any legume such as white beans, chick peas or a mix.
Talk about a delicious weeknight summer meal! These thin and lean thin pork chops are pan seared and served topped with julienned summer squash, roasted tomatoes, lemon juice, olives and Feta cheese. So much flavor and color in this dish!
And it’s hard to believe how light this is! One serving is two thin chops with a generous amount of vegetables on top for only 230 calories (or 6 Weight Watcher Points) I had to actually double check that to see if I was wrong because it sounded too good to be true. If you have a spiralizer, you can use that instead of a mandolin to cut the zucchini and squash.
This is by far the best recipe you’ll ever try for Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta. You can use Swiss chard or baby kale instead of spinach if you wish and you can omit the pasta if you don’t want the carbs – honestly you won’t miss it with everything else in this soup.
It’s just my preference, but I like to puree the beans in this soup, it thickens it and you don’t even know they are in there (great for picky eaters). What makes this soup extra special, is using the rind from a wedge of parmesan or Romano cheese. I always stash them in my freezer just for soups, if you don’t have one toss some grated cheese into the soup while it’s cooking.
This is an old recipe I’ve been making for a very long time! Originally I shared this as a slow cooker recipe in 2009, which is super convenient when you are working all day and want to come home to a cooked meal. But I also love making this on the stove, so I’ve updated the directions for both crock pot AND stove top.
This is also great with mini turkey meatballs, or even some sauteed crumbled turkey sausage. To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth.
Hope you enjoy!
These EASY lasagna rolls are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese – delicious, kid friendly and perfect if you want to feed a crowd. You can make them a day ahead and refrigerate, or if you like to cook for the month, these are also freezer-friendly. Double it up, or bring an extra to a friend in need, they’ll thank you! (BTW, they’re vegetarian also, perfect for Meatless Mondays!)
By now I’m sure you figured out I LOVE zucchini! I just shared a roundup of 35 Skinny Zucchini Recipes, so here’s number 36! I’ve been craving lasagna rolls lately which I love making instead of traditional lasagna, they are so much easier to make and they’re great for portion control. My girlfriend brought me zucchini from her garden so I thought I’d try out this zucchini version instead of my usual spinach filling. These turned out SO good, and now I have yet another way to eat zucchini.
To freeze, you can choose to individually freeze them in ziplock bags or freeze them as a finished dish ready for the oven. You can also freeze anything you’ve baked that you can’t finish. Click here for more details on how to freeze lasagna rolls.
I served these with sauteed summer julienned vegetables on the side (I used my spiralizer) and it was the perfect meal!
Here’s an easy challenge anyone can do! Eat a SUPERFOOD everyday! Now, I’m not saying to run to the health food store and spend tons of money. A superfood is one that’s loaded with nutrition and significantly helps boost your health in some way, says the Skinnytaste dietitian Heather K. Jones. Zucchini is definitely a super (good-for-you) food. It’s low in calories (a medium zucchini has around just 30 calories) and chock full of heart-healthy nutrients including Vitamins C and A, potassium, folate, and fiber. Zucchini is also packed with the vision-promoting antioxidants beta-carotene, lutein and zeaxanthin.
So now that we know zucchini is so good for you, here’s 35 mouthwatering Skinny Zucchini Recipes just for you!
1. Grilled Chicken and Zucchini Skewers are perfect as an appetizer if you’re having a backyard bash this summer, or you can turn it into a meal any night of the week served with rice, salad or more vegetables…
7. Cream of Zucchini Soup has only FIVE ingredients and is amazing…
13. For a summer spin on taco night, try these Taco Stuffed Zucchini Boats – stuffed with ground turkey, seasoned with cumin and topped with a blend of Mexican cheese – cheesy goodness…
Pineapples are rich in enzymes, which is great for your digestive system. It’s also an excellent source of vitamin C. I like to throw in some chia seeds, but it’s completely optional. Along with bananas, this smoothie is high in fiber, vitamins and a perfect start to your day!
Using two basic pantry items—tuna and brown rice – plus capers, good quality chopped olives, frozen mixed vegetables and fresh lemon juice, you can create this easy, make-ahead, healthy salad loaded with flavor and perfect to pack for lunch or a picnic!
As a test, I left one refrigerated in a jar overnight to take to the beach. The next day I had it for lunch and thought it tasted even better as the flavors had a chance to meld.
This was inspired by an imported can of Rio Mare Italian Riso e Tonno someone brought back from Italy. The flavors were SO good, I wanted more so I set out to replicate the same exact flavor using brown rice instead.
Believe it or not, it took me a few attempts to get it JUST right. Here’s what I did – first attempt I used plain canned albacore tuna packed in water with canned black olives and all the other ingredients listed below – it was pretty dry and lacked the flavor I was trying to match. I went back to the store and picked up some canned Italian tuna packed in olive oil (I was adding oil to the salad anyway) and good quality olives. Tonno Genova was the brand of tuna I bought, it’s a little pricier than regular tuna but not by much. Each can cost me three dollars and was available in my local supermarket. I believe it’s also available in Costco and Walmart, you can also buy it by the case on Amazon. Amazing the difference it makes in flavor and it wasn’t dry at all. I drained the tuna really well and reserved some of the olive oil to add to my salad – winner!
So for those of you who are going to ask me can you use canned tuna packed in water or canned black olives – the answer is yes, but it won’t taste as good as my final recipe. Up to you!
My slimmed down fruit pizza was such a hit I decided to make a red, white and blue version using blueberries and raspberries for my stars and stripes for the Fourth of July! If you don’t recall, this is a lightened up white chocolate chip cookie bar topped with cream cheese frosting and fresh fruit – delish!
Madison helped me make this American flag and carefully placed the “stars” onto the frosting. She also helped me taste-test the final product to make sure it tasted yummy – she approved!
You could also used sliced strawberries if you prefer, but using raspberries didn’t require any cutting, so it was pretty quick to assemble.
Wishing you all a happy Fourth of July weekend!
Every summer I make a my Kansas City Style BBQ Sauce several times to use over chicken, pulled pork, or whatever I feel like grilling. Last week, I used it on shrimp skewers inspired by an appetizer we had while taking a day trip out East. My husband loved it, and insisted I remake it and share it with you here. It was served with guacamole, and he loved the combination, so I recreated it with my guacamole recipe on the side and he LOVED it (calories below are for shrimp skewers only, guacamole is extra). Super easy, and the BBQ sauce makes enough for several recipes. Of course, if you prefer to buy jarred BBQ, that would work fine also.
Only FIVE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious soup my family’s been enjoying for years!
This is one of the first recipes I ever posted on this blog, back when I hardly knew how to use a camera. It’s a favorite in my house, and so EASY to make. It takes less than 30 minutes start to finish, and one large bowl is only 60 calories, or 1 Weight Watcher Points Plus!
I like to top mine with a drizzle of olive oil and fresh grated cheese, but that’s completely optional. You can add fresh herbs, yellow squash, or whatever you wish! Serve this with some crusty bread and make it a meal, or serve this as a starter to any meal. This can be made vegetarian by using vegetable broth, but I personally use chicken broth. Enjoy!