skinny meals

A Super Salad

superfood salad via iowa girl eats2

I get more questions about this amazing salad than I do anything else I bring to work. It’s really easy but maybe just a tad time-consuming. Totally worth it though. I could literally eat this every week!

Ingredients: 1/2 cup of dry quinoa, 1/3 cup red onion – chopped, 1 avocado – chopped, 1 cup canned black beans – rinsed & drained, 1 cup canned low-sodium corn – drained, 1 orange – peeled & segments chopped, ½ cup fresh cilantro – chopped

Citrus Vinaigrette: juice from 1 lemon & 1 orange, 2 garlic cloves – microplaned or finely minced, dash of sweetener (agave nectar, Truvia or plain white sugar), 1/2 tsp each of sea salt & black pepper, 6 tbsps extra virgin olive oil

Directions: Cook the quinoa per package directions and let cool. Mix with red onion, avocado, beans, corn, orange & cilantro. Pour the citrus vinaigrette over the salad & stir to combine. Top with chilled & peeled shrimp. Serve cold or at room temp.

{Adapted from Iowa Girl Eats}

Vegging Out

I came across this lightened up tuna salad last week and had to try it. For the record, I am very picky about salads in general but especially tuna, chicken and potato salads. People can add in the strangest things and I just can’t deal with the surprise. And there are way too many food poisoning stories going around that seem to relate back to one of these 3 items. That said, I’ve pretty much trusted my Mother’s tuna salad recipe as the one and only so I was really excited when the image above had my taste buds partying.

I think it’s the added vegetables that really make this a winner. Okay, no. It’s really the French vinaigrette. I modified the original recipe just a bit to fit my style.

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1 can of albacore tuna in water, drained | 1 tbsp reduced-fat mayo | 1 tbsp plain, non-fat greek yogurt

1.5 tsps spicy yellow mustard | 1.5 celery stalks, diced | 1 large carrot, diced

1/2 cup baby spinach, roughly chopped | 1/4 tsp each of sea salt + black pepper

1 tsp of Brianna’s French Vinaigrette

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I inhaled this stuff along with a handful of Kashi’s 7-grain Sea Salt Pita Crisps.

One serving is a whopping two Weight Watcher’s points…

(image via)

Healthy Eats

We try to keep weeknight meals simple and healthy and this one is a sure bet. I usually have a spaghetti squash and frozen shrimp on hand so this is can be thrown together quickly. Martha’s version does not call for Parmesan but I can’t have pasta, real or faux, without it.

The worst part is cracking open that squash. I’ve had some close calls with a sharp knife but I’m finally getting the hang of it. It also helps to bake it for a few minutes before cutting.

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Ingredients: 1 tablespoon plus 1 teaspoon extra-virgin olive oil, 2 tablespoons fresh parsley – roughly chopped, 1 medium spaghetti squash – cut lengthwise, 1 pound large shrimp – peeled & deveined, 1 tablespoons fresh lemon juice, 1 teaspoon ground pepper, 1 teaspoon sea salt, 1-2 tablespoons grated Parmesan

Directions: Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.

Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.

Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine.

Season with Parmesan cheese, salt and pepper, top with parsley and serve with lemon wedges.

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Aside from the ease and amazing taste, one hefty serving is worth just 2 Weight Watcher’s points!