Tuesday, July 30, 2013

Apple-Cranberry Salmon Salad


This savory salmon salad has the perfect mixture of barbecue and citrus with a little added tarragon to make this meal worth making over and over again!


- 3 Tbs barbecue sauce (I used Jack Daniels Original No. 7 Recipe bbq sauce)
- 4, 4 oz. wild caught salmon fillets
- 2 Tbs lemon juice
- 1 Tbs honey
- pinch of sea salt
- pinch of freshly ground black pepper
- 1 Gala apple
- 1 Granny Smith apple
- 1/4 cup dried cranberries
- 1 to 2 Tbs fresh tarragon, chopped

In a shallow glass baking dish, combine the bbq sauce and salmon. Set aside. In a large bowl, combine lemon juice, honey, salt and pepper. Peel apples, core, and chop. Add apples to lemon-honey mixture and toss. Add cranberries and tarragon. Preheat broiler or grill. Grill or broil salmon fillets until fish is opaque in the center and flakes off with a fork, but don't overcook. Break apart salmon into bite size pieces and toss with apple-cranberry salad. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"We must let go of the life we have planned, so as to accept the one that is waiting for us." -  Joseph Campbell

Tuesday, July 23, 2013

Gluten-Free Conversion Chart

Found this conversion chart for any of my followers with gluten allergies. Hope it's helpful.

Thursday, July 11, 2013

Fruit Grill


Just a fun grill to cool off your hot summer festivities! 

Using a few blueberries for the charcoal and wooden skewers for the grill grate, place your favorite fruit kabobs on the grill and share with family and friends! Great for cookouts, parties, or any fun summer get-together.

Sunday, July 7, 2013

Low-Point Eggplant Mozzarella


Move over eggplant parmesan; there's a new cheese in town and it's taking over! This healthy and savory recipe only takes minutes to make but is an absolute restaurant-quality dish!

Low-Point Eggplant Mozzarella

Ingredients: (for one serving)

- 1 Tbs olive oil (if you need additional oil, use Pam cooking spray with olive oil)
- Thinly sliced eggplant, enough for one steak roll (approximately 4 slices)
- 2 oz. fresh mozzarella, thinly sliced
- Thinly sliced tomatoes
- salt and pepper (or your favorite seasoning to taste)
- 1, Italian steak rolls (I used Maier's brand)
- 1 to 2 Tbs Pizza sauce (any brand/flavor)
- fresh basil, chopped

Heat olive oil over high heat in a skillet. Place sliced eggplant in skillet and season with salt and pepper. Turn down heat to medium-high and saute' eggplant on both sides for just a few minutes. Remove skillet from heat. Place sliced tomato and sliced mozzarella on eggplant and cover, so the mozzarella will melt. Open steak roll and toast. Cut each half of the roll in half again (each roll equaling 4 servings). Place an eggplant/tomato/mozzarella on top of each toasted roll, spoon 1 to 2 Tbs pizza sauce over the top, and add fresh basil. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 4 (one whole steak roll)
Serving size - 1
Points per servings - 2
Points plus per serving - 2.5

"It's ok to dwell on dreams, but don't forget to live." - Anonymous