Tomato-Cucumber-Feta Salad

Tomato-Cucumber-Feta Salad
• 4 tomatoes chopped into 1 in squares
• 2 cucumbers chopped into 1 in squares
• 1 package basil leaves, chopped
• 2 ounces low fat feta cheese
• Juice from one lemon
• 1/2 TBS of onion powder
• 1 TBS Dijon mustard (you can add more if you would like)
• Pinch of kosher salt
• Cracked black pepper (I like a lot in this dish)
Directions:
Combine lemon, onion powder, Dijon mustard, salt and black pepper in a small bowl. In a larger bowl combine cucumbers, tomatoes, and basil leaves. Pour sauce over and toss. Add the feta right before serving and toss.

Roasted Parmesan Garlic and Rosemary Potatoes

Roasted Parmesan Garlic and Rosemary Potatoes

·         3-4 medium to large redskin potatoes

·         2 TBS olive oil

·         2 TBS fresh rosemary

·         1/2 tsp onion powder

·         2 TBS minced garlic

·         3 TBS grated parmesan cheese

·         2 TBS lemon juice

·         ½ tsp kosher salt

·         ½ tsp black pepper

·         1 TBS parsley flakes

Directions:

Chop potatoes into 1in. squares. In a small combine all ingredients. Toss marinade and potatoes together. Lay on a sprayed baking sheet (make sure potatoes are evenly coated and are not touching each other). Bake at 400 degrees for 25-30 minutes.

Rosemary Lemon Chicken

Rosemary Lemon Chicken

·         1 lb boneless skinless chicken breasts

·         3 lemons freshly squeezed

·         ¼ cup olive oil

·         1 whole garlic coarsely chopped (use to your liking)

·         1 package fresh rosemary (take stems off but can leave them whole)

·         2 TBS lemon zest

·         2 TBS dried parsley

·         1 tsp cracked ground pepper

·         ½ tsp kosher salt

·         1 tsp dried thyme

Directions:

Combine all marinade ingredients together. In a Ziploc bag place chicken and pour marinade on top.  Marinate for 24-48 hours. It is much tastier on the grill but if you would like you can bake it as well.

If baking preheat oven to 375 and cook for 20-25 minutes depending on thickness.

Spinach and Strawberry Salad

Spinach and Strawberry Salad

Ingredients

• 1 (10 to 12-ounce) package baby spinach, washed and dried
• 1/3 cup sliced almonds, toasted
• 1 pint strawberries, hulled and quartered
• 1 medium cucumber, peeled, seeded, and finely diced

Dressing:

• 1 lemon, juiced
• 4 tablespoons apple cider vinegar
• 1/3 cup splenda sugar
• 1 tablespoon olive oil
• 1 teaspoon poppy seeds

Directions

In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.

For the dressing:

In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds. Whisk together in the glass bowl or shake if using a jar.

Dress the salad right before serving.

Chicken Burgers Filled with Brie and Granny Smith Apples

Chicken Burgers Filled with Brie and Granny Smith Apples

Ingredients:

• 2 pounds ground chicken
• 4 (1/2-inch) cubes of Brie cheese
• 4 TBS rosemary
• ¼ cup egg beaters
• ¾ package chopped chives
• 2 cups chopped mushrooms
• 1/3 cup Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 1 large Granny Smith apple, cored and sliced 1/2-inch crosswise
• 1 tablespoon vegetable oil
• 1 package deli thins
• 1 cup arugula

Directions:

Preheat a gas or charcoal grill to high. Shape the ground turkey into 4 round patties about 1 1/2-inches thick. Make a small indentation in the center of each patty, place 1 cube of cheese in it, and press the turkey up and around, to cover it. Brush both sides of the burger lightly with the olive oil and season with salt and pepper.

Grill until cooked through, about 4 minutes on each side.

While the burgers are cooking, brush the apples on both sides with vegetable oil and grill until golden, about 2 minutes on each side.

Split the bread and toast on the grill, cut side down, until golden. Place a burger on the bottom of each quarter. Top with 1 or 2 apple slices, several sprigs of arugula, and the remaining bread. Arrange the burgers on a platter.

Mediterranean Summer Salad

Mediterranean Summer Salad

Ingredients:

¾ large red onion, diced

2 green bell peppers, diced

1 cucumber, diced

¼ cup chopped kalamata olives

½ cup crumbled fat free feta cheese

¼ cup chopped fresh parsley

¼ cup chopped fresh chives

Dressing:

2/3 cup fresh lemon juice

3 tbs. balsamic vinegar

¼ cup olive oil

2 tbs. Greek seasoning

Mix ingredients together.  Drizzle dressing evenly over top.  Stir until evenly mixed. 

Quinoa with a hint of Garlic

Ingredients:

2 cups fat free low sodium chicken broth

1 clove garlic, minced

1 cup uncooked quinoa

Bring the broth and garlic to a boil in a saucepan.  Stir in quinoa, reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed (15-20 minutes).  Serve hot or cold.

Refreshing Salmon Burgers

Refreshing Salmon Burgers

For Burgers:

• 2 teaspoons freshly chopped parsley leaves
• 1 Vidalia onion, diced
• 2 eggs or ¼-1/2 cup eggbeaters
• 3 stalks celery chopped
• 1/2 teaspoon cracked black pepper
• 1 teaspoon kosher salt
• 1 lemon, zested
• 4 tablespoons light Dill Mayonnaise, recipe follows
• 2 (6 1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well or 1lb fresh salmon skin removed chopped or coarsely blended in the blender
• 2 tablespoons olive oil
• 2 teaspoons capers
• 1 tablespoon dill cream cheese, recipe follows

Directions

Preheat oven to 400 degrees F.

In medium bowl, combine, parsley, onions, eggs, celery, capers, black pepper, salt, lemon zest and light Dill Mayonnaise together. Add drained salmon or fresh salmon and mix well together. Make 4 patties and set aside.

In a large skillet on medium, heat 2 tablespoons of olive oil and Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.

Serve on buns or lettuce wraps and serve with Dill Mayonnaise and/or dill cream cheese .

Dill Mayonnaise:

• 1/2 cup light mayonnaise
• 1/2 lemon, juiced
• 4 tablespoons freshly chopped dill leaves
• Pinch cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

Combine all the ingredients in a small bowl and set aside.

Dill Cream Cheese

·         1 tub of cream cheese

·         5 tablespoons chopped dill

·         2 tablespoons skim milk

·         ½ teaspoon kosher salt

Combine all ingredients in a small bowl and set aside. Use one tablespoon on top of your burger.