Saturday, August 25, 2012

Low-Point Tomato and Avocado Stack Salad

Fresh, light, filling, and as always, scrumptious!! A terrifically tasty meal you can feel good about!

Low-Point Tomato and Avocado Stack Salad
- 1 slice bacon
- 1/2 to 1 Tbs fresh chopped chives
- 1 Tbs chopped fresh basil
- 1 Tbs low-fat mayonnaise
- 1/2 tsp. rice vinegar
- 1 garlic clove, minced
- salt and pepper to taste
- 1/4 cup fat-free ranch dressing
- 1 Tbs. fat-free crumbled feta cheese
- 2 large tomatoes, sliced
- 1/2 ripe avocado, thinly sliced
- 1 ear corn on the cob (prepared)
- 1 Tbs olive oil

Cook bacon until tender/crisp. Combine chives, basil, mayo, vinegar, garlic, salt, pepper, ranch dressing, and feta cheese. Slice tomatoes and avocado and alternate layers on two plates. Drizzle 1/2 Tbs olive oil over each tomato stack. Cut corn kernels off of cob and scatter evenly on plates and on top of tomato salad. Spoon ranch dressing mixture evenly on top of each tomato and avocado stack. Crumble bacon and sprinkle on each salad, garnish with fresh basil leaves and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2
Serving size - 1
Points per serving - 5

"It's funny how, in this journey of life, even though we may begin at different times and places, our paths cross with others so that we may share our love, compassion, observations, and hope. This is a design of God that I appreciate and cherish." - Steve Maraboli

Sunday, August 19, 2012

Watermelon Caprese Salad


Light, refreshing, and full of flavor -- this watermelon caprese salad has the right mix of sweet and sour. With fresh watermelon, tomatoes, mozzarella and basil, it's a unique twist on a summer salad that will have you going back for more.


- 4 cups chopped tomatoes (optional)
- 4 cups cubed watermelon
- Mozzarella balls (such as Bel Gioioso); or 2 to 3 ounces of fresh mozzarella, cut into small pieces
- salt and pepper to taste
- 1/2 cup, packed, fresh basil - chopped
- 1/4 cup white balsamic vinegar
- 2 Tbs olive oil
- 1/2 Tbs fresh lemon zest

Combine the tomatoes, watermelon, mozzarella, and a little bit of salt and pepper in a bowl. In a separate small bowl, mix basil, balsamic vinegar, olive oil,  and lemon zest. Drizzle over tomato mixture and combine gently until thoroughly saturated. Drain a little bit of the excess balsamic mixture. Enjoy!

"Love all. Trust a few. Do wrong to none." - William Shakespeare

Thursday, August 9, 2012

Taco Bites


Watch out, they'll be gone in a flash! These delicious, easy-to-make taco bites are the perfect appetizer for any occasion. Tostitos' Scoops filled with refried beans, guacamole, shredded cheese and a dot of sour cream. A one-bite sensation and must-try recipe!


- 40 Tostitos' Scoops
1, 16 oz. can fat-free El Paso Refried Beans (save the leftover for another recipe or more taco bites)
- Reduced-fat Mexican style four-cheese blend shredded cheese
- 2, medium, ripe (slightly softened) avocados
- 1, 1 oz. packet Guacamole seasoning mix
- Light sour cream

Preheat oven to 350 degrees. Line a cookie sheet or shallow baking pan with aluminum foil. Place Tostitos' Scoops on baking sheet and spoon 1/2 teaspoon of refried beans into the center of each scoop. Sprinkle just a pinch of shredded cheese on each scoop and place in the oven for 3 to 4 minutes, until cheese starts to melt. Meanwhile, peel and remove seeds from avocados. Mash avocados and stir in guacamole seasoning mix. Stir until well combined. Remove baking sheet from the oven and place 1/2 teaspoon of guacamole mix on top of refried beans and cheese. Dot taco bites with about 1/4 to 1/2 teaspoon of sour cream and insert into mouth! Enjoy!!! :) If you'd like a printer-friendly version of this recipe, Click Here.

"Fantasy is a necessary ingredient for living." - Dr. Seuss