8 ounces (1 ¼ cups) whole-wheat orzo pasta 2 tablespoons extra-virgin olive oil, divided 1 ¼ pounds mixed heirloom tomatoes, chopped 4 ounces (6 cups) baby kale ½ cup diced red onion 2 ½ Tbsp. lemon juice 3/4 tsp. fine sea salt 1/2 tsp. freshly ground black pepper ½ cup lightly packed fresh basil leaves, … Read More
½ lb. deli sliced turkey breast (or use leftover roast turkey) 1 Tbsp. minced red onion ¼ cup chopped celery ¼ cup chopped green apple 1 Tbsp. minced dried cranberries ½ tsp. garlic granules 3 Tbsp. canola oil mayonnaise 1 Tbsp. nonfat sour cream ½ tsp. Dijon mustard 1 Tbsp. distilled white vinegar Pinch of … Read More
4 boneless, skinless chicken breast halves (or use leftover chicken or ready prepared roast chicken for convenience) 4 sliced strawberries 4 cups arugula 2 Tbsp. raw walnuts For the Dressing: ½ cup red wine vinegar 1 Tbsp. olive oil ¼ cup water ½ tsp. minced garlic ½ tsp. sea salt ¼ tsp. black pepper Combine … Read More
1 pound ground white turkey breast ¼ cup yellow bell pepper, diced ¼ cup red bell pepper, diced ¼ cup orange bell pepper, diced ¼ cup onion, diced 1 egg 1 Tbsp. olive oil 1 tsp. Italian seasoning Salt and pepper to taste Preheat oven to 350. Combine all ingredients in a mixing bowl and … Read More
1 to 2 Tbsp. Skinny Pesto (or store bought) 1 Ezekiel, brown-rice or whole-wheat tortilla 4 ounces cooked roasted boneless, skinless chicken breast, shredded (or ⅓ cup cannellini or navy beans, smashed) 2 cups chopped fresh spinach 1 Tbsp. shredded low-fat mozzarella cheese 1 plum tomato, thinly sliced Olive oil spray Spread the pesto evenly … Read More
1 pound boneless, skinless chicken breast (you can also use left-over chicken or buy a premade rotisserie chicken and skip Step 1 for convenience) 3 Tbsp. yogurt cream cheese 4 Tbsp. canola oil mayonnaise 1 Tbsp. white distilled vinegar 2 tsp. Dijon mustard ½ tsp. sea salt ¼ tsp. garlic powder ¼ tsp. black pepper … Read More
1 can organic black beans, rinsed and drained ¼ cup dry whole-wheat or gluten-free bread crumbs 1 green onion finely chopped 1 egg (omit if making vegan) 1 Tbsp. olive oil Pour 1 Tbsp. of olive oil in a large skillet over medium heat. Mash the beans with a fork in a large bowl, almost … Read More
1 cup dry brown lentils 1 cup diced carrots 1 cup diced red onion 2 cloves garlic, minced 1 bay leaf ½ tsp. dried thyme 2 Tbsp. lemon juice ½ cup diced celery 1 tsp. sea salt ½ tsp. ground black pepper ¼ cup olive oil In a saucepan combine lentils, carrots, onion, garlic, bay … Read More
1 can water-packed light tuna, drained, about 6 ounces 2 Tbsp. diced red bell peppers 2 Tbsp. diced yellow bell peppers 2 Tbsp. sweet pickle relish 2 Tbsp. diced celery 2 Tbsp. canola oil mayonnaise ½ tsp Dijon mustard Pinch of sea salt Pinch of freshly ground pepper Mix all ingredients together. It makes two … Read More
Spring Shrimp Pasta Salad Makes 6 servings 1 pound brown rice pasta or whole wheat pasta (I like Tinkyada’s brown rice vegetable spirals.) 1 cup red, yellow and orange bell peppers, sliced 1/2 cup zucchini, sliced 1/4 cup red onion, diced 6 cups baby spinach 2 lbs. medium raw shrimp, shelled, deveined, with tails attached … Read More
