Agave Berries with Yogurt

Wednesday, June 30, 2010


1 cup FAGE Greek Yogurt 0%
4 medium strawberries diced or sliced
1/4 cup blueberries
1TBSP Dark Agave Nectar


Put all ingredients in a bowl and drizzle with Agave.

Yields 1 serving @ 230 calories

Bulgur Salad with Nectarines and Pistachios


1 cup uncooked bulgur
1 cup boiling water
3 thinly slice nectarines (can substitute peaches)
1/2 cup thinly sliced chives
1/4 cup parsley (Italian or flat leaf is fine)
1 TBSP fresh dill
4 TBSP white balsamic vinegar
pinch of salt and pepper to taste
3 TBSP chopped pistachios


Combine bulgur and 1 cup of boiling water in a large bowl. cover and let stand for one hour.
Stir in nectarines and other ingredients, except nuts; toss well.  Sprinkle with Pistachio nuts and serve.

This dish is a nice compliment to fish, chicken or pork.

Yields 6 3/4 cup servings
188 calories/srvg

Last Minute Tuna Salad


1 can white albacore tuna
1/2 can organic kidney beans
1/2 can organic garbonzo beans
1-2 heads of romaine hearts
2 cups halved grape tomatoes
4 thin slices red onion halved and separated
1 orange or red sweet pepper chopped
1/2 cup feta cheese
1/4 Wild Oats organic Roasted Garlic dressing


Layer  1/4 of all ingredients in individual salad plates or bowls.  Feta and dressing should be the last to layer.
Fast and simple, yet delicious.

Sunday Souffle

Sunday, June 27, 2010


EVOO or cooking spray
4 cups (1-inch) cubed eggplant
1 cup chopped red bell peppers (I like the baby sweet peppers more)
1/2 cup chopped red onion
1/2 tsp salt, divided (I don't ever use salt so it is not a necessity)
1/4 cup non-bleached all-purpose flour
2 cups organic 1% milk (you can use your fat free milk of your choice)
1 cup grated Parmesan-Reggaino cheese, divided
1/8 tsp fresh ground pepper
4 large organic eggs
3 organic egg whites
1TBSP chopped fresh oregano
1 TBSP chopped fresh basil


Preheat oven to 350
Heat a large nonstick skillet over medium-high heat.  Coat pan with EVOO or cooking spray.  Add eggplant, peppers and onions; saute 5 minutes or until tender.  Stir in salt and saute another 5.  Set asidew.

Place flour in a medium saucepan; add milk stirring with a whisk.  Bring to a boil over medium heat and cook milk mixture for 1 minute or until thick, stirring constantly.  Add half of the cheese and stir until melted.  Let stand for15 minutes (add salt if desired)

Combine eggs and egg whites in a medium bowl, stirring with wisk.  Stir in oregano and basil and ground pepper.  Gradually add hot milk mix to egg mix, stirring constantly with a whisk.  Fold in eggplant mix; pour into an 11x7in glass, ceramic or stoneware dish.  Sprinkle with remaining cheese.  Bake at 350 for 30 minutes or until puffy and set.  Garnish with fresh chopped parsley, if desired.  Serve immediately.

DIG IN!!!!!

Yields 4 servings
270 calories/serving

Summertime Breakfast

Thursday, June 24, 2010

This breakfast filled me up until lunch!!  I couldnt believe how satisfying it was...I'm so having this again tomorrow.


1/2 of a medium size cantaloupe (diced)
1/4 cup Non-fat Greek Yogurt
1/2 Cup blueberries

Dice Melon and place in bowl, top with yogurt then blue berries.

166 calories for the one serving.

Beach Babe Pizza


1 Organic Rustic Crust Great Grains (you can substitute a gluten free crust as well)
6 ounces Shredded Mozzarella
6 ounces Shredded Parmesan-Reggiano
3/4 Avocado sliced thinly
3 LG Baby Bella Mushrooms thinly sliced
3 slices Red Onion thinkly sliced and cut in half (separate)
2 TBSP fresh chopped Parsley (Italian or Flat leaf)
2 TBSP fresh chopped Basil
3 TBSP your favorite Hummus (I use Red Pepper or Cilantro Jalapeno)
Dash of Garlic Powder


Place Pizza crust on Pizza stone or baking sheet.
Spread hummus on dough.  Add cheese, set 1/2 cup aside.  Place all vegetable evenly on top of cheeses, sprinkle with Garlic powder, basil and parsley.  Finish with the 1/2 cup set aside cheese.  Cook Pizza according to package (8-12 minutes @ 450degrees)
Serve immediately.

DIG IN!!!!
Yields 8 servings
272 calories/serving

Chicken with Melon and Cucumber Salsa

Wednesday, June 23, 2010


1 cup 1/2 inch cubed honeydew melon
1 cup 1/2 in cubed cantaloupe
1/2 cup diced english or baby cucumber
1/2 cup diced red onion
1/4 cup chopped fresh mint
1 tsp grated lime zest
3 TBSP fress lime juice
2 TBSP Extra virgin olive oil
2 tsp minced jalepeno pepper (pull out the seeds to decrease potency)
1 tsp dark agave nectar
3/4 tsp kosher salt
1/2 tsp ground black pepper
6 (6 ounce) boneless skinless chicken breast halves


Combine the first 10 ingredients, add half of the salt and pepper, place in the refrigerator.
Sprinkle remaining salt and pepper over chicken.  I also added garlic and Mrs. Dash tequila lime seasoning. Heat a grill pan on medium to high heat and spray with cooking spray or olive oil.  Grill chicken until cooked completely.
Serve chicken on plate and garnish with the Melon and Cucumber Salsa.  Serve with your favorite vegetable.  Perfect for a summer night.

Now DIG IN!!!!!

Yields 6 Servings
255 Calories per serving

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