All posts filed under: Recipes

Fourth of July Eatery Series: Red, White and Blue Fruit Salad

This sweet side is probably the easiest recipe in the entire Fourth of July Eatery Series.  It makes about 5 servings at roughly 89 calories/serving.  The honey permits the natural sweetness of the fruit to come through. Mmmmm…. What You’ll Need: 1 (10-ounce) package of raw strawberries, hulled and quartered 1 (6-ounce) package of raw blueberries 2 tbsp honey 2 tablespoons lemon juice 2 bananas How to Make: Mix honey and lemon juice in a bowl; set aside.  Mix the strawberries and blueberries together in a bowl; drizzle lemon and honey mix, then toss lightly. Refrigerate for at least 30 minutes.  Cut bananas into thick slices.   Add and lightly toss with strawberry and blueberry mixture.  Serve. Told ya it was easy ;-). Enjoy! Advertisements

Fourth of July Eatery Series: Spicy Turkey Burgers

Continuing the Fourth of July Eatery Series–in true patriotic fashion–we’re taking it to the grill.  We’re putting a spicy twist on the good ole’ burger with this easy to make recipe. 😀 What You’ll Need: 1 pound ground turkey ¼ cup seeded, chopped banana peppers ½ cup crumbled goat cheese ¼ tsp season salt ¼ tsp cayenne pepper ½ tsp black pepper 1 bunch fresh cilantro, chopped 1 avocado – peeled, pitted, and diced 1 onion, diced 1 tomato, diced 2 jalapeno peppers, seeded and chopped ¼ cup lime juice 1/8 tsp salt How to Make: Preheat grill for high heat. In a bowl, mix the turkey, peppers, and goat cheese. Season with season salt, cayenne pepper and ¼ tsp black pepper. Form the mixture into 4 or 5 patties.  Cook patties until no longer pink, about 8-10 minutes on each side (internal temperature should be 180 degrees F).   In a bowl, toss cilantro with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper to make an avocado salsa mix.   Serve the burgers …

Fourth of July Eatery Series: Corn on the Cob

There’s a wee tropical storm a-brewing, so we’re taking this classic Fourth of July Eatery Series meal indoors.  The manner of cooking is essentially the same regardless of whether you’re using an outside grill or your oven, so feel free to make this recipe on a grill if the weather where you permits. The cinnamon and sugar in this recipe really provides a sweet zing.  Even better, each ear of corn is only 64 calories! What You’ll Need: 4 or 5 ears of corn 2 tbsp butter (or olive oil) 1/2 tsp cinnamon 1/2 tsp brown sugar (optional) How to Make: Preheat oven to 450 degrees F (or high heat if using outside grill). Remove husks and silks from corn. Lightly brush  melted butter or olive oil over the corn and wrap each individual ear in foil. Place directly on rack and roast in oven for 30 minutes.  If using preheated grill, turn occasionally  until fully cook, about 10-15 minutes. Once corn is cooked through, remove foil, brush corn with butter or olive oil and sprinkle with cinnamon and …

Fourth of July Eatery Series: Tasty Sirloin Skewers

What’s Independence Day without a variety of skewer meats? Here’s another side for the Fourth of July Eatery Series that’s sure to please your taste buds!  Coming in at approx. 89 calories/skewer (makes 14 skewers), the scale will be pleased too. Here’s What You’ll Need: 1/4 cup lemon juice 1/4 cup olive oil 1/4 cup soy sauce 1 tsp dried oregano 3 tbsp minced garlic 2 medium yellow onions, cut into 1 inch pieces 2 large green bell peppers, cut into 1 inch pieces 3 tbsp dark brown sugar 3 tbsp distilled white vinegar 1/2 tsp garlic powder 1/8 tsp seasoned salt 2 pounds beef sirloin steak, cut into 1 inch cubes 8 oz white mushrooms 6 skewers How to Make: In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, minced garlic, brown sugar, distilled white vinegar, garlic powder, and seasoned salt. Reserve about 1/4 cup of this marinade for basting.  Add steak  and mix well. In a 2 gallon Ziplock bag, add onions, mushrooms and green peppers.  Top with marinade and shake. Refrigerate overnight (or if you’re in a …

Fourth of July Eatery Series: Rosemary Chicken Skewers

The sides of the Fourth of July Eatery Series are coming along nicely.  This is a modification on a recipe a friend gave me and, believe it or not, the modifications actually took the calorie count down!  Though high in calories, this side dish is just too good to pass up!  The recipe makes 8 skewers at approx. 347 calories/skewer. What You’ll Need:  ½ cup olive oil ½ cup ranch dressing 3 tbsp Worcestershire sauce 1 tbsp minced fresh rosemary ½ tsp salt 1 tsp lemon juice 1 tsp white wine vinegar ¼ tsp ground black pepper 1 tbsp brown sugar (optional) 5 skinless, boneless chicken breasts – cut into 1 inch cubes 2 large red onions, cut into 1-inch pieces 6 slices turkey bacon 6 bamboo skewers, soaked in water for 2 hours How to Make: In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white wine vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Pour …

Fourth of July Eatery Series: Liberty French Toast

Welcome to the first meal of the Fourth of July Eatery Series.  Start this Independence day off right with some red, white and blue deliciousness! Alright, it’s not the most healthy meal in the world, but hey, it’s the holiday–calories don’t count, right? Right??? … No? Just me? Oh well.  You’re entitled to a treat here and there, and this one is downright good eatin’! Here’s What You’ll Need: 1 (10 ounce) package frozen strawberries, thawed 1 cup fresh blueberries 1 (8 ounce) package cream cheese (I use the 1/3 less fat variety), softened 1 tbsp brown organic sugar 2 cups unsweetened coconut milk (if you want it creamier, feel free to use whole dairy milk) 2 eggs, beaten 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Some Pam canola spray 8 slices of some oaty/grainy type bread (I use whole grain Oatnut bread–adds a rich flavor)  What to Do: Preheat oven to 170 degrees F (or the lowest temperature your oven has.  You’re not trying to bake anything, this is solely for keeping the finished …

A Patriotic Menu

Happy Independence Day Everyone! We have a few people over for some Fourth of July festivities.  At brunch, after I revealed what I planned to make all weekend, my friends suggested that I should share.  So, without further adieu, I am presenting the Fourth of July Eatery Series! Here’s what’s on the menu for my household this weekend–some healthy, some not, but always patriotic! Let freedom (and your bellies) reign! ;-). Check back often as each meal is prepared this weekend (I’ll be updating all weekend).  Then click on the link for the recipes to each meal. Breakfasts/Brunches: Liberty French Toast Main Dishes: Spicy Turkey Burgers Star-spangled Pasta Salad Sides (to serve with either lunch or dinner): Grilled Corn on the Cob Red, White and Blueberry Fruit Salad Rosemary Chicken Skewers Tasty Sirloin Skewers Desserts: Homemade Patriotic Pop Tarts Representing the Land of the Free, and the Home of the Brave! Peace, Love and Live Life Full, P.A.

Simple Summer Strawberry Salad

If you follow me on instagram, you already know that I love a good, simple (but yummy!) salad and a good way to use strawberries.  Summer is the perfect time to combine the two for a tasty, healthy meal.  Pair with a poppy seed dressing and you have a ridiculously easy, delightful meal/side in seconds.  This is literally the simplest salad to make! For the salad: 15 oz of raw spinach, washed 450 g (approx 2 cups) sliced strawberries Toss the spinach and strawberries together in a large salad bowl.  If you’re making this as a side to a meal, this amount serves approximately 8 at around 81 calories per serving.  If you’d rather consume as your main dish, then it serves only 4 at approximately 162 calories per serving. Note: a little trick for achieving relatively uniform strawberry slices is to slice the strawberries with an egg slicer.  Just cut the ends off first and go slowly. For the dressing: 1/4 cup olive oil 1/4 cup white cooking wine 1/4 cup white wine vinegar …

Homemade Strawberry Jam Sans Pectin

The weekend before last, I went strawberry picking on the most wonderful weather day in Virginia.  I wondered what I could do with a relatively large strawberry haul–there’re are only so many strawberries a girl can eat in one go. Sporterhall (enjoy her delightful blog here) suggested that I make strawberry jam and/or homemade pop tarts–both wonderful ideas! I’m happy to report that I have at least taken the first half under advisement :-). After I consumed a ridiculous amount of strawberries, I had about 1.5 lbs of those delectable berries left, leaving just enough strawberries to make roughly 2 3/4 Ball jars of strawberry jam. The recipe is easy–I had a harder time canning. I decided to make jam without added pectin, as strawberries already naturally contain a certain amount.  Commercial pectin tends to contain artificial ingredients that I would rather not consume (though you can find natural pectin in some stores).  Ergo, this is recipe does not use added pectin. Jam Ingredients: 1 – 2 lbs of strawberries 1/4 cup lemon juice 4 cups …

Goat Cheese Pear Salad with Homemade Mustard Vinaigrette Dressing

One of my favorite salads to make is this particularly yummy goat cheese pear salad. Paired with a homemade mustard vinaigrette dressing, you’ll keep coming back for more!  It’s actually a variation of a recipe a friend sent me.  But since I always alter recipes I’m given, here’s how I prepare this relatively low calorie dish (makes roughly 6 servings at 335 calories per serving, including the dressing): Salad Ingredients: 1/2 cup of chopped pecans 1/4 cup Dark brown sugar 1 5 oz package Earthbound Farm Organic Blend (can use any leafy green you like: spinach, arugula, etc.) 1 medium Hass avocado (seeded and chopped) 4 oz goat cheese (I use Ile de France Petite Buche Fine herbs) 3 Anjou Pears (peeled and chopped) 1/2 cup sliced green onions In a large bowl, combine all the above ingredients, except the pecans and sugar.  If you would like to prepare the salad for “presentation,” start with your leafy greens.  Top with the chopped pears in the middle of the greens and sprinkle the goat cheese, avocado and …