Last Minute Tuna Salad

Ingredients

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

Directions

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.
DIG IN!!!

Sunday Souffle

Ingredients

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

Directions

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

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

Ingredients

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


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

DIG IN!!!
166 calories for the one serving.

Beach Babe Pizza

Ingredients

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

Directions

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

Ingredients

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


Directions

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

Chicken Adobo

Found this on my BFF's blog... 
http://kristinsyummies.blogspot.com/2010/03/adobo-chicken.html

I substituted the Chicken with boneless skinless breasts and I also used balsamic vinegar instead.  I added some cornstarch in water to thicken the sauce more, as well. 
Since my family loves onions I just set them aside as directed and then served them over the chicken.
I do think I need to add a little honey or agave nectar the next time I make it....it was so yummy but I would like it a little more glazed or carmalized.

My kids scarfed it up as well!!
Enjoy!!!!!

MIX-IT-UP LUNCH IDEAS

So, a friend of mine asked me to give her some ideas to change up the boring PB&J for lunch everyday.  I know how everybody loves PB&J and PB&H, but sometimes it gets a little dull on the pallet.  Here is a list of what I like to do for my kids' lunch.

Veggie Sandwich
Whole wheat bread
Tomatoe slices
Thinly sliced red onion
Avocado
Lettuce or Alfalfa Sprouts
2 slices of their favorite cheese (Havarti, Cheddar, Swiss, etc)
Thinly sliced Cucumber


Hummus, Cheese and Crackers
Any flavored Hummus, mine love the Red Pepper because it is sweeter
Wasa Crackers or triscuits
Laughing Cow Light cheese wedges
Fresh fruit (Plums, Assorted Berries, apples, peaches, etc)


Southwest Tuna
1 can of White Albacore Tuna
1/4 cup of your favorite salsa
1/2 cup of red, yellow or red/combo sweet peppers
1/2 onion, finely chopped
1tbsp fresh chopped cilantro (I always add extra)
2 tbsp mayo
1/3 cup of chopped or shredded carrots


Mix all ingredients and place into a whole wheat Flatout wrap with a leaf of romaine lettuce.


You can do this with bread as well.  For a more traditional tuna remove cilantro and salsa and add 1/2 chopped dill pickle, garlic and salt and pepper.




Egg Salad Sandwich
2 hard boiled eggs per person
Light Mayonnaise
Dijon Mustard
Splash of Red Wine vinegar
Fresh Dill
Salt and Pepper
Garlic Powder


Once ingredients are mixed to your liking, place on whole wheat bread or Ezekiel Bread with romaine lettuce or sprouts.


Assortment of Fresh Veggies
Broccoli
Carrots
Sweet Peppers
Celery
Tomatoes
Snap Peas
Lg Black Olives


Dip in Lemon Hummus or your favorite dip.