Farro Salad with Tomatoes and Herbs

Here is another quick and easy farro recipe which is the perfect accompaniment to any meat dish you are serving or as a quick and easy lunch. 

Farro Salad with Tomatoes and Herbs (Shelly Redmond)

1 1/2 c. farro, cooked according to package directions and cooled to room temperature
2 t. salt
1 lb. tomatoes, chopped or 1 (14 1/2 oz.) can diced tomatoes, well drained
1/2 medium sweet yellow onion, diced
1/4 c. chives, chopped
1/4 c. fresh parsley, chopped
2 T. red wine vinegar
2 T. extra virgin olive oil

Toss all ingredients together and serve at room temperature.


This can be made up to one day in advance before serving.

4 calories (265 calories each serving) according to my calculator on loseit.com

Whole Wheat Oatmeal Berry Crumb Bars

This is breakfast and dessert combined into one and with the addition of fruit, whole wheat flour and oats you can feel (almost) guilt free!  My good friend Julie ate one with some vanilla yogurt and really liked it!

Whole Wheat Oatmeal Berry Crumb Bars (adapted from blog.naturebox.com)

1 c. fresh blueberries
1 1/4 c. fresh strawberries, sliced
3 T. white sugar, divided
2 t. cornstarch
3/4 c. whole wheat flour
3/4 c. old fashioned oats
1/2 c. brown sugar
1/2 t. baking powder
Pinch of salt
1 large egg, beaten
1 t. vanilla extract
1/2 c. (1 stick) unsalted butter, cubed

Preheat the oven to 375.  Lightly coat an 8X8 pan with cooking spray and set aside.

In a small bowl combine berries, 2 T. white sugar and cornstarch and set aside.

In the bowl of a food processor place. whole wheat flour, oats, brown sugar, baking powder and salt and pulse until just combined.  Add egg, vanilla and butter and pulse until it is a coarse meal.  

Spread 2/3 of the batter in the prepared baking dish and top with the berry mixture.  Sprinkle with the remaining batter and top with the remaining 1 T. white sugar.  Bake for 25-30 minutes until golden brown.  Let cool slightly before cutting.

Feel free to make ahead, cool and cut into squares and store in the fridge until ready to eat.  

12 servings (180 calories each serving) according to my calculator on loseit.com

Crock Pot Cheesy Corn

A little while ago I posted a recipe for Jack Stack Baked Beans.  You'll recall from that post that Jack Stack Barbecue is one of Kansas City's finest barbecue restaurants.  In my world it's in the top three of all time.  Well, they also have a delicious little crock of goodness at Jack Stack called Cheesy Corn Bake.  Oh. my. word.  It is so good.  This is a copycat recipe that (in my opinion) comes close to the original.  AND, you can make it in the crock pot (happy dance!)  Enjoy!

Crock Pot Cheesy Corn (Shelly Redmond)

2 (16 oz.) bags frozen corn
1 (8 oz.) package light cream cheese 
2 c. shredded Velveeta cheese
4 T. unsalted butter 
4 oz. diced ham
1/2 t. garlic powder
1 t. salt
1/2 t. black pepper
2 T. water or skim milk

Place corn in a crock pot that has been sprayed with cooking spray.  Put the rest of the ingredients on top (do not stir) and cover.  Cook on low for 2-4 hours, stirring occasionally until the corn is heated through and the cheeses and butter are melted.

If you want to make this ahead and reheat it you may need to add a little extra water or milk to thin it to your desired consistency.

10 servings (210 calories each serving) according to my calculator on loseit.com

Mustard Roasted Potatoes

I love mustard.  No, I don't think you understand....I LOVE MUSTARD!  The tang, the bite, the FLAVOR it adds!  These potatoes are perfect with grilled or broiled steak and are so easy to put together.  

Mustard Roasted Potatoes (adapted from Ina Garten)

2 1/2 lb. yukon gold potatoes, cut in 2" pieces
2 yellow onions, sliced
2 T. extra virgin olive oil
2 T. whole grain mustard
1 t. salt, plus more to taste
1 t. pepper

Preheat the oven to 425.  Combine the potatoes, onions, olive oil, mustard, salt and pepper in a large bowl and toss to combine.  Bake on a large sheet tray in a single layer for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside.  Toss the potatoes halfway through so they brown evenly.  Serve hot sprinkled with extra salt to taste.  

6 servings (164 calories each serving) according to my calculator on loseit.com

Guacamole Rice

All other rice dishes may cease to exist after you taste this rice.  It is delightful, delicious and de-lovely.  I may never make another Mexican side again.  What I'm saying is, if you have all the ingredients for this rice, get up and make it right now.  If you don't, stop what you are doing, go to the store, buy the ingredients, then make it right now!  You will not be disappointed!

Guacamole Rice (adapted from foxeslovelemons.com)

1 avocado, pitted, peeled and mashed
1 t. salt
1 garlic clove, finely minced
1 Roma tomato, diced
1/2 jalapeno pepper, seeded and minced
1/4 c. fresh cilantro, chopped
1/4 c. diced white onion
1/4 t. cumin
2 c. instant brown rice, cooked according to package directions

In a medium bowl combine avocado, salt, garlic, tomato, jalapeno, cilantro, onion and cumin and stir and mash to combine.  Add the hot, cooked rice and stir to combine.  Now go sit at the table and eat the entire bowl by yourself.  Or not, but that's what you'll WANT to do!  If you do, it's okay, I won't tell!

I did not make this ahead but I did reheat leftovers for lunch the next day and it worked fine.  I wouldn't make it too far in advance because the avocado will turn brown.

4 servings (145 calories each serving) according to my calculator on loseit.com

Buffalo Chicken Cheese Ball

If you need an easy and yummy appetizer for your summer festivities, this is the one for you especially if you like chicken wings.  This dip is SO delicious and easy to put together and you can serve it with celery, carrots and crackers.  Heck, I could make lunch out of this stuff.  Enjoy!

Buffalo Chicken Cheese Ball (adapted from bunsinmyoven.com)

2 (8 oz.) packages reduced fat cream cheese, at room temperature
1 (1 oz.) package ranch seasoning powder
1/2 c. hot sauce (I used Frank's Red Hot)
8 oz. grated sharp cheddar cheese
3/4 c. shredded chicken (I used canned <gasp!> and it worked great!)

In the bowl of a stand mixer beat together the cream cheese, ranch seasoning and hot sauce until well combined.  Mix in the sharp cheddar and chicken until well combined.  Shape into a ball and store in plastic wrap in the fridge until ready to serve.  Serve with carrots, celery and crackers.

This is a definite make ahead.  I made it for my husband to take to work the night before he needed to take it in.

Serves 12 (168 calories each serving) according to my calculator on loseit.com

Avocado Chili Relish

This is a great topping for grilled hot dogs (which is how we ate it) but would also make a great dipper for tortilla chips.  Make lots because it will be gone in a flash!

Avocado Chili Relish (bhg.com)

2 T. extra virgin olive oil
2 T. fresh cilantro, chopped
2 medium jalapeno chiles, minced
2 small shallots or 4 green onions, finely chopped
2 T. freshly squeezed lime juice
1 c. diced tomatoes (I used grape tomatoes, quartered)
2 avocados, peeled, seeded and coarsely chopped
Salt and black pepper to taste

In a bowl, whisk together the olive oil, cilantro, jalapenos, shallots or green onion and lime juice.  Gently fold in the tomatoes and avocados.  Sprinkle with salt and pepper.

I made this a few hours ahead of when we wanted to eat it to let the flavors meld.  I wouldn't make it too far ahead or the avocado will turn brown.

6 servings (127 calories each serving) according to my calculator on loseit.com

Mediterranean Farro Salad

Farro is a grain with a nutty flavor similar to brown rice.  This is a great salad to take to a picnic or serve at home as a side with your favorite grilled meat.  It is also a wonderful light lunch on it's own.  

Mediterranean Farro Salad (adapted from Giada DeLaurentiis)

10 oz. farro (about 1 1/2 cups)
2 t. salt, divided
8 oz. green beans, cut into 1 to 2" pieces 
1/2 c. pitted black olives
1 medium red pepper, cut into thin strips 
3 oz. grated Parmesan, 
1 small bunch chives, chopped
1/4 c. red wine vinegar vinegar
1/4 c. extra virgin olive oil
1 T. Dijon mustard
1 t. black pepper


Cook farro according to package directions with 1 1/2 t. salt.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the red wine vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the red wine vinaigrette over the farro salad. Toss to combine and serve.


Feel free to make this ahead and store it in the fridge until time to eat.

4 side dish servings (334 calories each serving) according to my calculator on loseit.com

Pesto Tuna Pasta Salad

I love having salads like this in my fridge during the summer for a quick, delicious and easy lunch.  Using store bought pesto with lemon juice added is genius because it really freshens up the flavor!

Pesto Tuna Pasta Salad (adapted from Rachael Ray)

1 (6 oz.) jar basil pesto

Juice of 1 lemon

2 (6 oz.) cans water packed tuna, drained

4 green onions, sliced

1 roasted red pepper, diced (I roasted my own but you can certainly buy jarred)

16-20 grape tomatoes, halved

1/2 lb. medium shell pasta cooked al dente and rinsed with cold water

Salt and pepper to taste

Place the pesto in a large bowl and stir in the lemon juice.  Add the tuna and flake it with a fork.  Add the green onion, roasted red pepper, grape tomatoes and pasta and stir to combine.  Season to taste with salt and pepper and serve.

Feel free to make ahead and store in individual serving containers in the fridge for a grab and go lunch!

4 servings (540 calories each serving) according to my calculator on loseit.com

Crock Pot Lemon Pepper Chicken

This is one of the easiest and most delicious chicken recipes I've ever tried.  I browned the chicken thighs before I put them in my slow cooker for added color and crunch but you could absolutely skip that step and still have delicious chicken!  The slow cooker is great in the hot summer months when you don't want to heat up your kitchen and don't have time to grill.  You could throw this in your crock pot the night before and cook it the next day.  Serve with rice pilaf and a salad and you have a dinner fit for a king!

Crock Pot Lemon Pepper Chicken (adapted from therecipecritic.com)

2 T. extra virgin olive oil
8 bone-in, skin-off chicken thighs
1/2 t. salt
1 t. pepper
1 package dry Italian dressing mix (or make your own sugar free version - recipe below)
1/2 c. freshly squeezed lemon juice
1/2 c. chicken broth

Heat olive oil in a large skillet over medium high heat.  Season chicken on both sides with salt and pepper.  Brown chicken, in batches if necessary, and place it in the slow cooker.  Whisk Italian dressing mix, lemon juice and chicken broth together and pour over the chicken.  Cook chicken on low for 3-4 hours.  


8 servings (119 calories each servings - feel free to have 2!) according to my calculator on loseit.com

Italian Dressing Mix (adapted from allrecipes.com)

1 1/2 t. garlic powder
1 1/2 t. onion powder
1 T. dried oregano
1/2 t. black pepper
1/4 t. dried thyme
1/2 t. dried basil
1 1/2 t. dried parsley
1/8 t. celery salt
1 T. salt

Mix all together in an airtight container.  This can easily be doubled or tripled and stored for future use!

Jack Stack Baked Beans

If you live in Kansas City you know about Jack Stack Barbecue.  Heck, if you DON'T live in Kansas City you might know about Jack Stack Barbecue.  It is an icon and for good reason.  They have some of the best bbq in these parts.  Those lamb ribs, that cheesy corn, those scrumptious beans <insert mouth watering here>.  I found the recipe for their beans on the Food Network website and made them for a family gathering a couple of weeks ago.  I was impressed that they actually did taste like the beans at the restaurant!  These would be perfect for your Memorial day picnic.

Jack Stack Baked Beans (foodnetwork.com)

1 (32 oz.) can pork and beans
1 c. chopped burnt ends (bacon would be good here too)
1 c. BBQ sauce (I used Jack Stack original)
5 heaping tablespoons brown sugar
1 T. chili powder
1 t. liquid smoke
1/2 c. ketchup
1/2 c. water

Combine all ingredients in a 4 quart saucepan.  Over medium heat bring beans to a boil, then reduce to a simmer.  Cook beans for 20 minutes or until thick, soupy consistency is reached.  Serve.  

Note:  I made these beans the day before and stuck the whole pot in my fridge after they cooled.  I reheated them at my sister-in-law's house and they were perfect!

Please note:  If you live in Kansas City you can find Jack Stack burnt ends at Costco. 

6 servings (275 calories each serving) according to my calculator on loseit.com (this will vary depending on your burnt ends or bacon and bbq sauce)

Crock Pot Carne Asada

This is a great and easy recipe for carne asada.  Marinate the meat the night before and throw it in the crock pot the next morning to cook all day!  How easy is that?  

Crock Pot Carne Asada (adapted from eatingwell.com)

1/2 c. white vinegar
2 T. chili powder
1 T. olive oil
2 t. salt
1 t. garlic powder
2 lb. beef chuck roast

Mix first 5 ingredients together in a ziploc bag.  Add beef, seal bag and toss to coat.  Marinate for a minimum of 4 hours up to overnight.  Place roast in crock pot and cook on low for 6-8 hours or on high for 3-4 hours.  Shred and serve in corn or flour tortillas with cilantro, salsa, avocado, sour cream, cheese and a squeeze of fresh lime juice.

12 servings (198 calories each serving) according to my calculator on loseit.com

Strawberry Balsamic Vinaigrette

I am a big fan of balsamic vinaigrette and this one has a hint of sweetness from the jam, tartness from the vinegar and a little kick from the black pepper.  Perfect!  Serve over mixed greens or romaine with sliced strawberries on top.  Perfect for summer and grilling season!

Strawberry Balsamic Vinaigrette (adapted from Rachael Ray)

2 t. strawberry jam

3 T. extra virgin olive oil

3 T. balsamic vinegar

1 t. salt

1/2 t. black pepper

Combine all ingredients in a bowl and whisk vigorously to combine.  

I have also made this with raspberry jam and it is equally as good.  

Feel free to make it ahead and keep in the fridge for up to a week.

Makes about 1/3 c. dressing (396 calories total)

Moroccan Style Lamb and Chickpeas

Ah, lamb!  How I love it.  I could just bleat in ecstasy!  This dish is great to try if you've never had lamb or are leery about trying it, because it uses ground lamb.  You can just pretend it's beef!  Tell that to my friend Kara who won't eat lamb.  I bleat at her every chance I get.  Ahem.  The spices make this dish so don't leave them out.  It may seem like a lot of cinnamon, but I promise, IT WORKS!

Moroccan Style Lamb and Chickpeas (adapted from myrecipes.com)

1 lb. lean ground lamb
2 t. extra virgin olive oil
1 small yellow onion, sliced
2 medium carrots, sliced in 1/2" pieces
3/4 t. cumin
3/4 t. cinnamon
1/2 t. coriander
1/4 t. crushed red pepper flakes
2 c. low sodium chicken broth
1/2 c. golden raisins
3 T. tomato paste
1 1/2 T. lemon zest
1 t. salt
1 (15 1/2 oz.) can chickpeas (garbanzo beans), drained and rinsed
1/2 c. cilantro, chopped
1 T. freshly squeezed lemon juice 

Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and red pepper flakes; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.

Serve with Brown Rice and Arugula Salad.  You can find the recipe here.

This can easily be made ahead and reheated if desired.

4 servings (510 calories each serving) according to my calculator on loseit.com

Brown Rice Arugula Salad

This is a great, light side dish to go with many things!  Grilled meats, Mediterranean dishes, Moroccan dishes, the list goes on and on.  You could even add grilled chicken to it and make it a meal!  You can use any grain you have on hand.  Brown Rice, couscous (which is actually a pasta but, I digress), farro, quinoa, etc.  All would be good here!

Brown Rice Arugula Salad (adapted from myrecipes.com)
 

2 c. instant brown rice, cooked according to package directions and cooled (could also use 1 c. couscous, farro or quinoa if desired)
1 t. salt
2 c. arugula
2 T. extra virgin olive oil
2 T. freshly squeezed lemon juice
1/2 t. black pepper

Combine brown rice, salt, arugula, olive oil, lemon juice and black pepper in a large bowl and toss to combine.  Serve!  Now, see how easy that was?

This can easily be made ahead and stored in the fridge.  I would not make it more than a few hours ahead, though since the lettuce will start to wilt and, no one wants to eat wilted and soggy lettuce, do they?

4 Servings (216 calories each serving) according to my calculator on loseit.com

Penne with Balsamic Chicken and Roasted Asparagus

Asparagus and springtime go hand in hand and this pasta is light enough for spring and summer, yet filling enough that you don't need anything to go with it (well, okay, maybe you could have some garlic bread if you want.)  If you want to make it meatless, just add some more roasted veggies to bulk it up.  Tomatoes, zucchini, eggplant, whatever.  It would be delicious!  Enjoy!

Penne with Balsamic Chicken and Roasted Asparagus (sixsistersstuff.com)

1 bunch of asparagus

1 T. olive oil
2 t. salt
1/2 t. black pepper
1/2 c. plus 2 T. balsamic vinegar
1/2 t. brown sugar
1 c. cooked chicken, cut in bite sized pieces (I used 1 lb. cooked boneless, skinless chicken breast)
1 box whole wheat penne pasta
1/4 c. butter, cut in pieces
1/3 c. grated Parmesan cheese

Heat the oven to 400.  Cut the tough ends off of the asparagus and discard them.  Cut the spears into 1" pieces and place them on a baking sheet.  Toss with the oil and 1/4 t. each of salt and pepper.  Roast until tender, about 10 minutes.

Meanwhile, put the vinegar in a small saucepan and simmer until 3 tablespoons remain.  Stir in the brown sugar and the remaining 1/4 t. pepper.  Remove from the heat.

Cook the penne in a large pot of salted water according to the package directions for al dente.  Drain the pasta and toss with the asparagus, vinegar, chicken, butter, parmesan and remaining
salt.  Serve with additional parmesan if desired.  

This can be made ahead and reheated if desired.

6 servings (480 calories each serving) according to my calculator on loseit.com

Strawberry Rhubarb Crisp

This is the perfect springtime dessert!  Serve warm with a scoop of vanilla bean ice cream.  There is nothing better!

Strawberry Rhubarb Crisp (adapted from Ina Garten)

4 cups fresh rhubarb, 1" dice
1 lb. fresh strawberries, quartered
1 1/4 c. white sugar
1 1/2 t. orange zest
1 T. cornstarch
1/2 c. freshly squeezed orange juice
1 c. all purpose flour
1/2 c. light brown sugar
1/4 t. salt
1 c. quick cooking oats (not instant)
12 T. cold unsalted butter, cut in cubes
Vanilla bean ice cream, for serving

Preheat the oven to 350.  For the fruit, toss the rhubarb, strawberries, 3/4 c. white sugar, and the orange zest together in a large bowl.  In a measuring cup, dissolve cornstarch in orange juice and then mix into the fruit.  Pour the mixture into an 8X11" buttered baking dish and place it on a sheet pan lined with foil or parchment paper.

For the topping, combine flour, remaining 1/2 c. white sugar, brown sugar, salt, oats and butter in the bowl of a food processor.  Pulse 10-12 times to combine (butter will mix in with the flour and become a fine meal.)  Sprinkle the topping over the fruit, covering it completely and bake for 1 hour, or until the fruit is bubbling and the top is golden brown.  Serve warm with a scoop of vanilla ice cream.  Heaven!

This can be made ahead and individual servings warmed in the microwave when ready to eat.

8 servings (468 calories each serving not including ice cream) according to my calculator on loseit.com

Edamame Fried Rice

This is a wonderful vegetarian entree but you should also feel free to add shrimp, chicken or beef if you want!  I would saute one pound of your desired meat first, remove from the pan and set aside and then proceed with the recipe as listed below.  Add the meat back in just before serving and enjoy!

Edamame Fried Rice (adapted from skinnytaste.com)

2 egg whites

1 whole egg

2 T. olive oil, divided

1/2 onion, chopped

1/2 c. shredded carrots

2 cloves garlic, diced

3 c. leftover cooked brown rice (1 1/2 c. uncooked)

1/4 c. low sodium soy sauce

1 c. ready to eat shelled edamame (I used frozen)

Salt and pepper to taste

Whisk eggs and egg whites, season with salt and pepper.  In a hot wok, heat 1 T. olive oil and cook the eggs.  When cooked, remove from pan and set aside.  Let the wok get really hot.  Add remaining 1 T. oil and cook onion, carrots and garlic for about 30-60 seconds, careful not to burn.  Add brown rice and stir well for a few minutes to heat through.  Add cooked egg along with soy sauce and edamame, mixing well for about 3-4 minutes. 

This is something I make often and keep in the fridge, already portioned, for an easy lunch.

3 servings (291 calories each serving) according to my calculator on loseit.com

Mexican Rice

I am really picky about Mexican rice.  I usually don't eat it in restaurants because it's too bland for me.  This, however, is one of the best I've ever tasted!  It is easy and flavorful.  Try it next time you make tacos or enchiladas!

Mexican Rice (adapted from seeaimeecook.blogspot.com)

2 c. brown rice
1 small yellow onion, diced
4 cloves garlic, minced
1 T. olive oil
1 (6 oz.) can tomato paste
1 lime, juiced (about 1 T. lime juice)
1 T. cumin
Salt to taste
3/4 c. cilantro, chopped

Cook brown rice according to package directions.  Meanwhile, in a skillet, cook onions and garlic in oil over medium heat for 10 minutes.  Stir in tomato paste, lime juice, cumin and 1t. salt and stir to combine.  Add tomato mixture to the cooked rice along with the cilantro.  Taste and season with more salt if desired. 

This can be made ahead and reheated.

4 servings (215 calories each serving) according to my calculator on loseit.com

Green Green Spring Vegetables

This is a beautiful side dish for spring and summer and so easy to put together!  Of course, you can use any green veggies you like!  Be creative and wing it!  That's what spring and summer are all about after all.

Green Green Spring Vegetables (adapted from Ina Garten)

Salt
1/4 lb. fresh green beans, stems removed
1/4 lb. sugar snap beans, stems removed
1 bundle asparagus, woody stems removed 
1/2 lb. broccolini or broccoli, woody stems removed
2 T. extra virgin olive oil
3 large shallots, sliced
1/2 t. black pepper

Bring a large pot of salted water to a boil and blanch the green beans for 1 minute.  Remove the beans from the water using a slotted spoon or mesh strainer and place immediately into a large bowl of ice water.  Add the sugar snap peas to the same pot of boiling water and cook for 1 minute.  Add them to the ice water with the green beans.  Cut the asparagus into 2" lengths and place them in the same pot of boiling water and cook for 2 minutes.  Add them to the ice water with the green beans and sugar snap peas.  Add the broccolini or broccoli to the water and place in the same pot of boiling water and cook for 1 minute.  Add them to the ice water with the green beans, sugar snap peas and asparagus.  When all the veggies are cooled, drain well.  These steps can be done ahead and you can store the veggies in the fridge until you are ready to proceed.

When ready to serve, heat the oil in a very large skillet.  Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.


4 servings (130 calories each serving) according to my calculator on loseit.com

Blue Cheese Coleslaw

I am not a big fan of coleslaw but this is enough to make anyone with a diversion to coleslaw a believer (well, if you like blue cheese.)  There ain't nothin' wrong with a little blue cheese.  There especially ain't nothin' wrong with a little blue cheese in coleslaw.  Did I mention the blue cheese?  The stinkier the better!

Blue Cheese Coleslaw (adapted from Ina Garten)

1 medium head green cabbage, shredded
4 large carrots, grated
1 c. fresh parsley, chopped
1 1/2 c. (6 oz.) blue cheese crumbles 
2 c. light mayonnaise
2 T. dijon mustard
2 T. whole grain mustard
2 T. apple cider vinegar
1 t. celery salt
1/2 t. salt
1/2 t. pepper

Combine the cabbage, carrots, parsley and blue cheese in a large bowl and set aside.  In a medium bowl whisk together the mayonnaise, dijon mustard, whole grain mustard, vinegar, celery salt, salt and pepper.  Pour the dressing over the cabbage mixture and stir to combine.  You may not use all the dressing (it makes a lot.)  

12 servings (201 calories each serving) if you use all the dressing according to my calculator on loseit.com

This can be prepared a few hours ahead and stored in the fridge.  You can also prepare the cabbage mixture and dressing separately the day before and combine the day you plan to eat it.

Whole Wheat Blueberry Muffins

These are a super easy, healthy and delicious blueberry muffins that you can whip up in no time.  Substituting applesauce for oil in baked goods is genius and it really works well in these muffins.  

Whole Wheat Blueberry Muffins (adapted from skinnytaste.com)

2 c. white whole wheat flour
1/2 c. sugar
1 t. baking soda
1/2 t. salt
1 c. unsweetened applesauce
1 large egg, beaten
1 t. vanilla
2 T. unsalted butter, melted
6 oz. fresh blueberries

Preheat oven to 325.  Line a muffin tin with paper liners or spray with cooking spray and set aside.

In a large bowl mix together the flour, sugar, baking soda and salt.  In a medium bowl mix together the applesauce, egg, vanilla and butter.  Add the wet ingredients to the dry ingredients and stir to combine (the dough will be very thick, like cookie dough.)  Add the blueberries and stir to combine.

Divide the batter evenly among the muffin cups and bake for 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.  Let cool for 10 minutes in the pan before removing.

To make ahead bake muffins, cool completely and store in an airtight container or freeze until ready to eat.

Makes 12 muffins (150 calories each) according to my calculator on loseit.com

Broiled Salmon with Herb Mustard Glaze

This is just another reason to eat salmon, in my opinion (as if you needed one, right?)  Tangy mustard sauce that you whip together in your food processor and spread on broiled salmon.  This is a quick and easy dinner for any night of the week or for weekend company!  

Broiled Salmon with Herb Mustard Glaze (adapted from Giada DeLaurentiis)

2 garlic cloves
1/2 t. dried rosemary
1/2 t. dried thyme
2 T. dijon mustard
2 T. whole grain mustard
1 T. dry white wine (or white wine vinegar)
1 T. extra virgin olive oil
Cooking spray
6 (6-8 oz.) salmon filets
Salt and pepper
6 lemon wedges

Combine garlic cloves, rosemary, thyme, mustards, white wine (or vinegar) and olive oil in the food processor and pulse to combine.  Set mustard sauce aside.

Preheat the broiler.  Line a heavy, rimmed baking sheet with foil and spray with cooking spray.  Arrange the salmon on the baking sheet and sprinkle with salt and pepper.  Broil the salmon for 5 minutes.  Remove from the oven and spoon the mustard sauce on top.  Return the salmon to the oven and continue to cook for 2-3 minutes until the salmon flakes easily with a fork.  

Transfer the fillets to a platter and serve with lemon wedges.

The sauce can be made ahead and the fish seasoned with salt and pepper.  Just broil when you are ready to eat!

6 servings (312 calories each) according to my calculator on loseit.com

Potato Fennel Gratin

This might go down in history as the BEST POTATO RECIPE EVER!  For reals folks.  I could eat this every day for the rest of my life and be a (fat and) happy girl.  Fennel is sauteed with onion then added to potatoes, half and half and swiss cheese.  In the words of Ina Garten, "how bad can that be?"  

Potato Fennel Gratin (adapted from Ina Garten)

2 small fennel bulbs (or 1 large one)
1 yellow onion, thinly sliced
2 T. extra virgin olive oil
2 lb. russet potatoes (about 2 large potatoes)
2 c. fat free half and half
4 c. swiss cheese, shredded
2 t. salt
1 t. pepper

Preheat the oven to 350.  Spray and 9X13 baking dish with cooking spray and set aside.  Remove the stalk from the fennel and cut the bulb in half lengthwise.  Remove the core and thinly slice the bulbs crosswise.  Saute the fennel and onion in the olive oil on medium low heat for 15 minutes or until tender.

Peel the potatoes and slice very thinly with a knife (or use a mandoline) and place them in a bowl with all but two tablespoons of the half and half and 3 1/2 c. of the cheese.  Season with salt and pepper.  Add the sauteed fennel and onions and mix well.  

Place the potato-fennel mixture in the prepared baking dish and smooth the potatoes.  Mix the remaining 1/2 c. cheese with 2 T. of half and half and sprinkle on top.  Bake, uncovered for 1 1/2 hours or until the potatoes are very tender and the top is browned and bubbly.  Let sit 10 minutes before serving.  

I have assembled this entire dish ahead and baked before with good results.  Let cool completely and store in the fridge covered with foil.  Reheat, covered, in a 350 degree oven for 45 minutes to 1 hour.  Take the foil off for the last 10 minutes.  

10 servings (300 calories each serving) according to my calculator on loseit.com