Lettuce rolls with peanut sauce Muscle and Fitness Hers Serves 4 1 carrot, shredded ½ cup bean sprouts ½ small cucumber, cut into matchsticks 3 green onions, sliced ¼ cup chopped fresh cilantro 1 ½ cups cooked jasmine rice 7 oz. (½ package) light firm tofu, drained and cut into matchsticks 12 Boston lettuce leaves 12 tsp. low-fat, low-sodium bottled peanut sauce (such as Mr. Spice Thai Peanut Sauce), divided, plus extra for serving Directions: 1. Combine carrot, bean sprouts, cucumber, green onions and cilantro in a medium bowl. 2. 3. NUTRITION FACTS (per three-roll serving): 158 calories, 8 g protein, 24 g carbs, 3 g fat, 2 g fiber, 3 g sugar, 345 mg sodium Continue on to the Recipe Homepage
Baked Eggs with Crispy Hash Brown Crust One of the highlights of our winter brunch menu was this dish: Eggs topped with cheese, baked in a cast iron skillet, with a crispy hash brown crust hidden below. This one is much simpler than it looks. It’s really only three ingredients: potatoes, eggs, and cheese. I love recipes that use ingredients I almost always have stocked. The key to this one is pressing the freshly shredded potatoes between dish towels or layers of paper towels to get them as DRY as possible. That dryness is what aids in their transformation to the crispy hash brown crust. After the first side is browned you flip the whole crust over to brown on the other side. I’ve made this multiple times over the past few weeks. Baked Eggs with Crispy Hash Brown Crust1 1/2 – 2 cups fresh shredded potato (about 4 medium sized red potatoes)1/2 tsp salt6 eggs3/4 cup shredded cheese (we used sharp white cheddar)2 Tbsp olive oil for cast iron skillet Shred the potatoes (I used my food processor to make quick work of this).
Toasted Quinoa Salad with Scallops & Snow Peas This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops. Ingredients 12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note) 4 teaspoons reduced-sodium tamari, or soy sauce, divided 4 tablespoons plus 2 teaspoons canola oil, divided 1 1/2 cups quinoa, rinsed well (see Tip) 2 teaspoons grated or minced garlic 1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick) 1 teaspoon toasted sesame oil 1 cup thinly sliced scallions 1/3 cup finely diced red bell pepper 1/4 cup finely chopped fresh cilantro, for garnish Directions 1. 2. 3. 4. Tips: Note: Be sure to buy "dry" scallops, which are scallops that have not been treated with sodium tripolyphosphate, or STP. Tip: Quinoa is a delicately flavored, protein-rich grain. Nutrition Facts
Crustless Broccoli-Cheddar Quiches Breakfast (or brunch or a light dinner) for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time. Photography: Everyday Food, December 2004 Prep Time 10 minutes Total Time 50 minutes Serves 4 Ingredients Butter, for ramekinsCoarse salt1 package (10 ounces) frozen broccoli florets6 large eggs1/2 cup half-and-halfGround pepper1/8 teaspoon ground nutmeg3/4 cup shredded cheddar cheese (3 ounces)Crusty bread and mixed salad (optional) Directions Preheat oven to 350 degrees. © 2014 Martha Stewart Living Omnimedia.
My Creamy Avocado Pasta I never liked avocados – until, as a vegetarian, I discovered cheese and avocado sandwiches. Now I find ways to use them in everything. Combining two of my (now) favorites, pasta and avocados, this 15 minute Creamy Avocado Pasta from Oh She Glows was a perfect Thursday evening dinner. Not only was it quick and healthy, but it was a great way to use the avocados I bought on sale. I didn’t have fresh basil on hand, so I substituted for dried, but I would definitely recommend using fresh. The only drawback is, because of the avocado, this dish doesn’t reheat well and needs to be served immediately. It would be a perfect light summer dish. Recipe: Creamy Avocado Pasta Photo by Claudine Morgan Serves 2 What You'll Need: 1 medium sized ripe Avocado, pitted 1/2 lemon, juiced + lemon zest to garnish 2-3 garlic cloves, to taste 1/2 tsp kosher salt, or to taste 1/4 cup Fresh Basil 2 tbsp extra virgin olive oil 2 servings/6 oz of your choice of pasta Freshly ground black pepper, to taste What to Do:
Tomato, Zucchini and Fontina Frittata Recipe When you're trying keep a meal on the light side and cleanup to a minimum, frittata, the Italian version of an omelette, fits the bill perfectly. You can put just about anything you want in a frittata ~ ham or bacon, asparagus, leeks, artichokes, roasted peppers, etc. This is our favorite meatless combination - delicious, easy to prepare and suitable for brunch or a late night dinner. 1 tablespoon extra virgin olive oil1/4 cup onion, chopped1 clove garlic, very finely chopped1 medium zucchini, cut into 1/4-inch cubes1/2 cup red bell pepper, cut into 1/4-inch cubes1 medium tomato, peeled, seeded and cut into 1/4-inch cubes7 eggs, lightly beaten1/2 cup fontina cheese, cut into 1/4-inch cubesSalt and freshly ground black pepper Preheat the oven to 375°. Heat the olive oil in an ovenproof nonstick skillet over a medium heat (we find an 8-inch diameter pan works well). Add the onion, garlic, zucchini and bell pepper and sauté until soft and lightly browned, 6 to 8 minutes. Makes 4 servings
Gluten-Free Quinoa Pizza Bites I'm crazy for quinoa and crazy for pizza. Put them together, and you get a nutritious treat featuring the goodness of the whole grain packed with fiber and protein and a savory, gluten-free snack. The original recipe calls for pepperoni, but being a vegetarian I substituted diced cherry tomatoes for a sweet juiciness that complemented the basil and oregano. Continue reading for the simple recipe and to find out how many calories are in one pizza bite. Ingredients 1 cup uncooked quinoa 2 large eggs 1 cup chopped onion 1 cup shredded mozzarella cheese 2 teaspoons minced garlic 1/2 cup fresh basil, chopped (or 2 tablespoons dried) 1/2 cup cherry tomatoes, diced 1/2 teaspoon salt 1 teaspoon paprika 1 teaspoon dried oregano Pizza sauce for dipping Directions Place the quinoa and two cups of water in a covered pot. Makes 24 mini muffin bites. Information Category Finger Foods, Appetizers Here's the nutritional info for one pizza bite. Source: Calorie Count
Mexican Baked Avocado Eggs | GI 365GI 365 I finally took the plunge and tried Avocado Baked Eggs – I mean, you see them everywhere so they must be good right? Well… they are, and they will speak to you of lazy Sunday brunches with too many cups of coffee followed by a walk in the park, (or is this just me?)! And… because I can never leave well enough alone, Avocado Baked Eggs became Mexican Baked Avocado Eggs with a fresh tomato salsa, and crumbled feta cheese. It all started with the leftover avocado that you get from scooping out a space for the egg. For the avocados, use a paring knife to cut them in half and remove the pit. I used small eggs for this dish and they fit perfectly. For the salsa, cut the cherry tomatoes into quarters and place them in a bowl. Coarsely chop the cilantro and mix together all the salsa ingredients except the sea salt, it’s best to add the salt right before serving so the salsa doesn’t get watered down! When the eggs come out of the oven, top them with lots of fresh salsa and crumbled feta cheese.
The Best Healthy Seafood Recipes Lemon-Garlic Shrimp & Vegetables Shrimp Scampi lovers will enjoy this healthy twist. Nix the butter and add flavor with red peppers and asparagus for a refreshing meal. Serve with whole grains like quinoa, couscous, or pasta. Get the recipe What do you think of this story? Scallops Yakitori Grilled scallops with a salty Japanese sauce are perfect for summer barbecues. Get the recipe Crab Salad Melts You don't need to live seaside to make this dish. Get the recipe Seafood Linguine Dinner guests will think you slaved in the kitchen for hours to make this seafood pasta dish. Get the recipe Shrimp Saganaki Top sauteed fennel, scallions, and peppers with shrimp and feta cheese for a seafood dish that'll transport you to the Mediterranean. Get the recipe Mussels South of Two Borders This mussels recipe adds Latin American flavor with chorizo, chilies and cerveza. Get the recipe Jumbo Prawns & Balsamic-Orange Onions Get the recipe Creamy Scallop & Pea Fettuccine Get the recipe Summer Paella Get the recipe
Baked Egg Potato Bowls If you are looking for a delicious, comforting and satisfying meal, then I think I might have something interesting for you today! These Baked Egg Potato Bowls are filled with the most delectable ingredients I can imagine – bacon, cheese and yummy green onions all combined inside a lovely baked potato. Well, all I can say to this is one big YES! 1. 3. 4. 7. 8. 9. 11. 12. Egg whites should be set and yolks soft. Serve warm. We enjoyed our Baked Potato Bowls with some very simple garlic yogurt dip. (This recipe was adapted from www.ourbestbites.com). Healthy Blender Recipes There are plenty of ways your kitchen can help you lose weight, but one appliance in particular is key — a blender. It can help you whip up a variety of low-calorie recipes that will satisfy your appetite, without adding inches to your waist. With a quick whirl of the blades, you can easily whip up these four tasty meals and snacks. Breakfast: Banana, Berry, Peanut Butter, and Broccoli Smoothie Having breakfast within 30 minutes of waking up is crucial when it comes to losing weight since it jump-starts the body's metabolism. Morning Snack: Edamame and Pear Crostinis Need a little something to tide you over until lunch? Keep reading for more low-calorie blender recipes. Afternoon Snack or Appetizer: Spicy Black Bean Hummus If you're craving something salty and crunchy, don't reach for a bag of chips. Lunch or Dinner: Butternut Squash Lentil Soup Source: Jenny Sugar and Jaime Young