Thursday, February 11, 2016

Lenten Meals

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Points In My Life to the rescue!!!  

An amazing blog page to keep on hand that contains numerous mouth-watering sweet and savory appetizer, entrée, and dessert recipes that do not contain meat! Enjoy these scrumptious recipes, not only during Lent, but all year round!

Soups:

Tomato Basil Pasta Soup

Tomato Zucchini Soup

Creamy Roasted Red Pepper Soup

Creamy Butternut Squash Soup

Spicy Fish Soup

Rustic Tomato Basil Soup

Parmesan Topped Asparagus Soup

Avocado Soup with Jumbo Lump Crab


Appetizers and Entrées:

Arugula and Blueberry Salad with Toasted Pine Nuts

Tomato Asiago Frittata with Sautéed Arugula with Mushrooms

Salmon with Pink Peppercorn Sauce

Mustard Green Pesto Egg Sandwich

Tabbouleh Salad

Spinach Ricotta Dumplings

Crab Salad

Ginger Glazed Mahi Mahi


Mayo and Panko Mahi 

Penne Pasta with Asparagus and Pistachios

Orange Marmalade Shrimp Salad

Shot-Glass Veggies


Avocado Egg Cups

Eggplant Mozzarella


Butter-Basted Seasoned Rockfish

Apple Cranberry Salmon Salad


Orange Glazed Salmon with Citrus Salad

Pea Pesto with Prosciutto

Smoked Salmon Patties with Dill Mustard Lemon Sauce

Spinach Mozzarella Patties

Mixed Greens and Mushroom Frittata

Honey-Grilled Shrimp with Creamy Cole Slaw


Apple Kale Salad

Fabulous Fish Tacos

Sweet Potato and Chickpea Cakes with Avocado Salsa


Bourbon and Brown Sugar Salmon

Seasoned Scallops with Quinoa


Tomato and Avocado Stack Salad


Watermelon Caprese Salad


Baked Swai with Homemade Pesto


Spinach Lasagna Roll-Ups


Flounder Florentine


Lobster Risotto


Flounder Mediterranean


Squash and Cheese Fritta


Zucchini Tomato Bake


Spinach Artichoke Cups


Barramundi with Pepper Corn Relish

Walnut and Blue Cheese Grape Bites


Swordfish with Fresh Tomato Tapenade


Mozzarella Skewers


Steamed Mussels in White Wine Tomatoes


Pan-fried Swai Sliders


Mini Quiche (minus the bacon)



Desserts:


Banana Oatmeal Cookies


Chocolate Chip Starbuck Brownies


Caramel Pecan Brownies


Red Velvet Chocolate Chip Cookies


Chocolate Almond Cups


Chocolate Strawberry Shish Kabobs


Cream Cheese Sundaes

Pineapple Upside Down Cupcakes


Spice Butterscotch Cake


Mt. Dew Cake


Coffee Cake


Oreo Brownies


Cherry Oatmeal Bars


Reese's Cookies with Chocolate Drizzle


Mini Turtle Brownies


Cheesecake-Filled Strawberries


Angel Food Fruit Cake


Incredible One-Minute Cake


Cupcakes with Tequila Lime Icing


Seven Minute Vanilla Ice Cream



Saturday, February 6, 2016

Arugula and Blueberry Salad with Toasted Pine Nuts

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It's easy to forget that this vibrant and tasty Arugula and blueberry salad is full of heart-healthy nutrition and packs a lot of essential vitamins that are very beneficial to maintaining a healthy lifestyle. A go-to quick and easy recipe you will love!

Ingredients:

- 1 1/2 cups blueberries
- 2 Tbs dried cranberries
- 2 1/2 tsp. white wine vinegar
- 2 tsp. lemon juice
- 1 tsp. Splenda
- 4 cups Arugula 
- 1 Tbs olive oil
- 1/4 cup pine nuts
- 1/8 tsp. kosher salt
- 1/8 tsp. freshly ground pepper

Combine first 5 ingredients in a large bowl and let stand for 2 minutes. Add Arugula. No need to toss yet. Heat a small skillet over medium heat. Add olive oil, pine nuts, salt and pepper. Cook for 2 minutes, stirring frequently so the pine nuts do not burn. Spoon heated pine nuts over Arugula and toss all together to coat evenly. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do what you can with what you have, where you are." - Anonymous


Friday, February 5, 2016

Tomato Asiago Frittata with Sautéed Arugula and Mushrooms

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This succulent frittata tastes incredible! The asiago cheese in the frittata along with the sautéed Arugula and mushrooms create a dish that makes your mouth water even before the first bite! 

Ingredients:

- 2 Tbs heavy cream
- 2 tsp. chopped fresh thyme
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 6 eggs
- 1 Tbs olive oil, divided
- 1/3 cup thinly sliced shallots
- 1/3 cup Asiago cheese
- 1 to 1/2 cups halved cherry or grape tomatoes
- 1/2 cup sliced mushrooms
- 2 cups Arugula

Preheat broiler to high.  Whisk the first 5 ingredients in a large bowl. Heat an oven-proof medium skillet (I used 10") over medium heat. Add 2 tsp. of the olive oil to pan along with the shallots. Sauté 3 minutes or until the shallots are translucent. Add egg mixture to pan. Cook about 5 minutes or until eggs are partially set. Sprinkle 3 Tbs of the asiago cheese over eggs. Arrange tomatoes over eggs and sprinkle the rest of the cheese over the top. Place pan in oven and broil 5 minutes or until top is lightly browned and eggs are set. Remove from oven, cut into 8 wedges, and remove to a plate. Use the same skillet and place over medium-high heat with 1 tsp. olive oil. Add mushrooms and Arugula and sauté until Arugula has began to wilt. Season to taste and enjoy!  If you'd like a printer-friendly version of this recipe, Click Here

"The key to eating healthy? Avoid any food that 
has a TV commercial." - Anonymous 

Sunday, January 31, 2016

Butternut-Squash and Kale Chicken Soup

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Winter's not over yet! This hearty soup will heat you up with the spicy kick of jalapenos! Not a fan?  Leave them out, and this savory soup will still become a regular "go-to" recipe! 

Ingredients:

- 1 lb. cubed, boneless, skinless chicken breast
- 1 Tbs olive oil
- 2 cups peeled and cubed butternut squash
- 2 Tbs minced garlic
- 1 cup chopped yellow onion
- 1 Tbs minced jalapeno peppers (optional)
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. freshly ground black pepper
- 3/4 tsp. kosher salt
- 4 cups unsalted chicken stock
- 2 cups kale, chopped
- 3 Tbs parsley

Preheat oven to 400 degrees. Place chicken breasts in an oven-safe pan and bake for 20 minutes (or until cooked through). Once baked, let cool and cube. Set aside.

Heat a large dutch oven or large sauce pan over medium-high heat. Add olive oil and swirl to coat. Add squash and sauté for about 10 minutes or until lightly browned on all sides, stirring frequently. Remove squash from dutch oven and set aside. 

Add garlic and next 6 ingredients (through kosher salt) to your pan; sauté until vegetables are tender. Add chicken stock and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes. 

Add reserved squash to the pan, along with the kale and chicken. Cook until heated through. Add parsley and serve! Enjoy! 

If you'd like a printer-friendly version of this recipe, Click Here.

"It's not a short-term diet; it's a long-term lifestyle change." 
- Anonymous



Living Life Healthy

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With the continuing changes in the Weight Watcher's program; from counting regular WW points, to their PointsPlus program, and now their SmartPoints program, I have decided to eliminate the total-points calculations from my recipes.  

In a nutshell, my healthy, low-calorie, low-fat recipes will be just that.... healthy, low calorie, and low fat. You don't have to worry about the recipes now changing to become more unhealthy. It will stay the same, and you will continue to benefit from all the mouth-watering, sweet and savory appetizers, entrées, and dessert recipes that you did before.

Please feel free to share any of these recipes with family, friends, coworkers, and anyone looking to eat better, feel better, and live better! 


Bon Appétit!