Cilantro Lime Shrimp

Shrimp is packed with protein and low in calories making it a delicious and filling choice for lunch or dinner.  Serve this over brown rice and it is sure to please.  This can easily be doubled!

Cilantro Lime Shrimp (adapted from skinnytaste.com)

2 t. extra virgin olive oil
1 lb. shrimp, peeled and deveined
Salt and pepper, to taste
6 cloves garlic, minced
1/3 c. cilantro, chopped
1 lime, juiced

Heat a skillet over medium heat and add olive oil.  Add the shrimp and season with salt and pepper.  When the shrimp starts to turn pink, add the minced garlic.  Saute another minute or two and add the cilantro and lime juice.  Do not overcook!  Serve hot over brown rice.

To prep ahead peel and devein shrimp, mince garlic and chop cilantro.  Prepare as directed when ready to eat.

2 servings (169 calories each serving, excluding rice)

Grecian Quinoa Salad

Quinoa is a GREAT choice for salads because, not only is it tasty, it provides all nine essential amino acids making it a perfect protein.  This is a great side salad or a lunch on it's own. 

Grecian Quinoa Salad (adapted from my recipes.com)

1 1/2 c. uncooked quinoa

3 c. water or chicken broth
2 T. extra virgin olive oil
1 T. fresh mint, minced
2 T. lemon juice
1 T. balsamic vinegar
1 t. salt
1 pint cherry tomatoes, halved
1 c. thinly sliced radicchio
1/2 red or yellow pepper, sliced
1/2 English cucumber, diced
1/3 c. feta cheese
3 T. chopped kalamata olives
1 T. minced shallots

Place quinoa and water or chicken broth in a medium saucepan and bring to a boil.  Reduce to a simmer and cook, covered, for 15 minutes or until liquid is absorbed.  Fluff with a fork and allow to cool to room temperature.

Place quinoa in a large bowl and add remaining ingredients.  Toss to combine and taste for seasoning. Serve!

This is a total make ahead and leave in the fridge for a nutritious lunch.

6 servings (255 calories each serving) according to my calculator on loseit.com

Mediterranean Smothered Chicken

I am a fan of the flavors used in Mediterranean cooking.  Capers, lemon, garlic, olive oil, basil, artichokes - I say yes, please to all of them!  This chicken dish is quick to put together and delicious over brown rice that has been seasoned with a little bit of lemon juice or the pasta of your choice.  

Mediterranean Smothered Chicken (adapted from iowagirleats.com)

2 T. extra virgin olive oil, divided
1 1/2 lb. boneless, skinless chicken breasts cut into bite sized pieces
1/2 t. garlic powder
1 t. salt, divided
1 t. black pepper
2 large shallots, chopped
3 cloves garlic, minced
1/2 c. sundried tomatoes
1 (14 1/2 oz.) can quartered artichoke hearts
2 T. capers
1 t. lemon zest
2 T. lemon juice
3/4 c. chicken broth
1/4 c. chopped basil

Heat 1 T. olive oil in a large skillet over medium high heat.  Add the chicken and season with garlic powder, 1/2 t. salt and black pepper.  Saute 5-7 minutes until chicken is cooked through and no longer pink.  Transfer to a plate and set aside.

Add remaining tablespoon of olive oil to the skillet and reduce the heat to medium.  Add shallots and saute until translucent, about 3 minutes.  Add garlic and saute for 30 seconds, stirring constantly.  Add sundried tomatoes, artichoke hearts, capers, lemon zest and remaining 1/2 t. salt and saute until heated through, about 2 minutes.  Add lemon juice, chicken broth, basil and cooked chicken and reduce slightly, about 2 minutes.   Serve over rice or pasta.

This can easily be made ahead and store in the fridge.  Reheat in a skillet with a little extra chicken broth if needed.  

4 servings (355 calories each serving) according to my calculator on loseit.com

Cauliflower Pizza Crust

I am a big fan of pizza in every form.  I don't care if it's really good gourmet pizza or the frozen kind out of a box.  I love it all.  It's a weakness of mine.  When I heard about making pizza crust out of cauliflower I was skeptical to say the least.  But, let me tell you, it works!  This pizza is so delicious and you will (probably) not be able to tell the difference.  Try it and let me know what you think.

Cauliflower Pizza Crust (adapted from detoxinista.com)

1 medium head cauliflower (about 4 c.)
1 egg, beaten
1/3 c. reduced fat cream cheese
1 t. oregano
pinch of salt

Preheat your oven to 400.  In the bowl of a food processor place the cauliflower, in batches, and pulse until it is the consistency of rice.  Fill a large pot with an inch of water and add the riced cauliflower.  Cook for 5 minutes and then drain in a fine mesh strainer.  Once it is drained, transfer the mixture to a clean dishtowel and allow to cool until you are able to handle it.  Once cooled, squeeze out as much water as possible, drying the cauliflower.  In a large bowl mix cauliflower, egg, cream cheese, oregano and salt and mix with your hands until well combined.  Press the dough onto a parchment lined (very important, DO NOT SKIP THE PARCHMENT!) baking sheet and shape into a pizza.  I made mine square and about 1/3" thick.  At this point, you could place the crust in the fridge and bake it off later.  If you choose to bake it now, bake for 40 minutes or until golden brown, like this:

Now it's time to add your toppings!  I made two pizzas (doubling the recipe above) - one for the adults and one more kid friendly.  Here's how I made it:

For the kid friendly one I did half pepperoni, half cheese:

Cover the entire pizza in 1/3 c. marinara or pizza sauce.  On half, place 4 oz. shredded pizza cheese only and on the other half place 2 oz. cheese, 15 slices of pepperoni and 2 more oz. cheese.  Bake an additional 5 minutes until cheese is melted.

For the more "gourmet" pizza I did half pesto chicken pizza and half buffalo chicken pizza.  Here's how I made them:

For the pesto chicken pizza you will need:

1 small clove garlic, smashed

1 1/2 t. extra virgin olive oil

1 small chicken breast, cooked and sliced into thin strips (I made two small chicken breasts which was enough for the entire pizza.  Just bake, seasoned with salt and pepper, at 375 for 35-40 minutes.)

2 oz. shredded pizza cheese

1 oz. parmesan cheese

2 T. basil, chiffonade (a fancy word for sliced) 

Rub 1/2 of the hot crust with the garlic clove.  With a pastry brush, spread the extra virgin olive oil over half of the crust.  In layers add, chicken breast, pizza cheese and parmesan cheese.  Bake an additional 5 minutes at 400 until cheese is melted and garnish with basil.  

For the buffalo chicken pizza you will need:

1 small chicken breast, cooked and sliced into thin strips (I made two small chicken breasts which was enough for the entire pizza.  Just bake, seasoned with salt and pepper, at 375 for 35-40 minutes.)

2T. Frank's Red Hot (or hot sauce of your choice)

2 oz. shredded pizza cheese

2 oz. blue cheese crumbles

2 green onions, finely chopped

Place chicken breast on 1/2 of the hot crust and sprinkle hot sauce over the chicken.  Add pizza cheese and blue cheese.  Bake an additional 5 minutes at 400 until cheese is melted and garnish with green onions.

I cut my pizzas in 16 small slices each and the crust is only 31 calories per slice according to my calculator on loseit.com!

The cheese pizza is 66 calories total per slice and the pepperoni pizza is 77 calories total per slice according to my calculator on loseit.com.

  

The pesto chicken pizza is 93 calories total per slice and the buffalo chicken pizza is 99 calories total per slice according to my calculator on loseit.com.

Penne with Shrimp and Herbed Cream Sauce

Think of this as a pasta to celebrate with.  Something you don't want to eat too often but, when you do, you savor every. single. bite.  It is creamy and decadent in the best possible way!

Penne with Shrimp and Herbed Cream Sauce (adapted from Giada DeLaurentiis)

1 lb. penne pasta
1/4 c. extra virgin olive oil
1 lb. medium shrimp, peeled and deveined
4 cloves garlic, minced
1 t. salt
1/2 t. pepper
1 (15 oz.) can diced tomatoes
1/2 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
1/4 t. crushed red pepper flakes
1 c. white wine
1/3 c. clam juice or seafood stock
3/4 c. fat free half and half
1/2 c. grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally.  Drain the pasta and set aside.

In a large skillet, heat the oil over medium high heat.  Add the shrimp, garlic, 1/2 t. salt and pepper.  Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes.  Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 c. basil, 1/4 c. parsley and the crushed red pepper to the pan.  Cook for 2 minutes, stirring constantly.  Add the wine, clam juice or seafood stock and half and half and stir to combine.  Add 1/4 c. Parmesan, the cooked shrimp, the cooked pasta, the remaining herbs and 1/2 t. salt.  Toss to coat and season, to taste, with salt and pepper.  Transfer the pasta to a large serving bowl.  Sprinkle with the remaining cheese and serve immediately.

This could be made ahead and stored in the fridge in individual servings.

6 servings (503 calories each serving) according to my calculator on loseit.com

Cheeseburger Soup

When it's too cold to grill cheeseburgers this is the perfect thing to make.  It tastes EXACTLY like a cheeseburger only in soup form.  

Cheeseburger Soup (adapted from bhg.com)

1 lb. lean ground beef

1 medium yellow onion, diced
2 cloves garlic, minced
2 T. all purpose flour
2 (14 oz.) cans low sodium beef broth
2 medium potatoes, peeled and cut in 1" pieces
1 (14 1/2 oz.) can diced tomatoes
1 (8 oz.) package shredded cheddar cheese (2 c.)
1 (6 oz.) can tomato paste
1/4 c. ketchup
2 T. dijon mustard
1 c. skim milk
Toasted buns or rolls
Cheeseburger toppings such as pickles, onion, mustard and/or ketchup to garnish (if desired)

In a 4 qt. Dutch oven cook beef, onion and garlic over medium heat until meat is browned and vegetables are tender.  Sprinkle flour on beef mixture; cook and stir for 2 minutes.  Stir in broth and potatoes.  Bring to a boil then reduce heat, cover and simmer for 10 minutes or until potatoes are tender.  

Stir in tomatoes, cheese, tomato paste, ketchup and mustard.  Cook and stir until cheese is melted and smooth and soup comes to a gentle boil.  Stir in milk and heat through.  Serve with toasted buns and cheeseburger toppings (if desired.)

This can easily be made ahead and stored in individual containers in the fridge.

6 servings (391 calories each serving) according to my calculator on loseit.com

Chicken Thighs in Tomato Ginger Sauce

This Indian-inspired chicken dish is quick to put together, savory and oh so comforting.  Assemble the night before and cook it in the crock pot all day on low and you have a meal sure to please the Indian food lovers in your family.  Serve with basmati rice or naan.

Chicken Thighs in Tomato Ginger Sauce (adapted from Cooking Light, February/March 2013)

8 chicken thighs, bone in, skin off
Salt and pepper
1 medium yellow onion, diced
2 garlic cloves, minced
2 t. ground ginger
1 t. garam masala (See note)
1/4 t. ground cinnamon
1/4 t. crushed red pepper flakes
2 (15 oz) cans diced fire-roasted tomatoes
1/4 c. cilantro, chopped

Place the chicken thighs in a slow cooker in a single layer (as much as possible) and season with salt and pepper.  Layer onion, garlic, ginger, garam masala, cinnamon, red pepper flakes and tomatoes on top and season with salt and pepper.  Turn crock pot to low and cook 6-8 hours or cook 4-6 hours on high.  Sprinkle with chopped cilantro just before serving.

Note:  Garam masala is a spice blend used in North Indian cooking.  It is usually a blend of black and white peppercorns, cloves, cinnamon, black and white cumin seeds and black, brown and green cardamom pods.  It is delicious and, while there really is no substitute, you <could> use curry powder in it's place, however, the flavor will not be exactly the same.  

To prep ahead just assemble the night before and cook at the desired temperature the next day.

4 servings (285 calories each serving, excluding rice or naan) according to my calculator on loseit.com

Oven Roasted Green Beans

Fresh green beans are tossed with olive oil, salt and pepper and roasted until lightly caramelized.  This is a great side dish for grilled meat or even meatloaf.  Definitely a prep ahead and your guests will never know that it is SO easy.  Shhhhh.....I won't tell.

Oven Roasted Green Beans (adapted from food.com)

2 lb. fresh green beans, washed and ends trimmed
2 T. extra virgin olive oil
1 t. salt
1/2 t. pepper

Preheat oven to 400.  Place green beans on a sheet pan that has been lined with foil and sprayed with cooking spray.  Drizzle olive oil on top and sprinkle with salt and pepper.  Toss to combine.  Roast for 20-25 minutes, tossing with tongs after 15 minutes until the beans fairly brown in spots.  Serve hot or at room temperature. 

To prep ahead toss beans with olive oil, salt and pepper and store in the fridge until ready to roast.

6 servings (67 calories each servings) according to my calculator on loseit.com

Salmon Tacos with Cabbage Slaw

These salmon tacos are great because you can prep the fish and slaw ahead of time and just cook off the fish when you are ready to eat.  Serve in corn or flour tortillas with a little dollop of sour cream and you have a delicious and easy taco!

Salmon Tacos with Cabbage Slaw (adapted from eatingwell.com)

For the Tacos:

2 T. olive oil, divided

1 T. chili powder

1 T. fresh lime juice

1/4 t. salt

1/8 t. pepper

4 (4 oz.) salmon fillets

Combine 1 T. oil, chili powder, lime juice, salt and pepper.  Rub the spice mixture over the salmon.  Preheat a saute pan over medium heat and cook salmon, turning once, until cooked through.  Cut each fillet into 2 pieces.  Place one piece of salmon in a tortilla and top with cabbage slaw.

For the Cabbage Slaw:

1 (10 oz.) bag angel hair coleslaw

1 green (or red, or yellow) bell pepper, thinly sliced

1/3 c. thinly slice red onion (about 1/2 a medium onion)

1/4 c. chopped cilantro

3 T. lemon juice

1 T. olive oil

1/4 t. salt

1/8 t. pepper

Toss cabbage, bell pepper, onion, cilantro, lemon juice and olive oil in a large bowl.  Season with salt and pepper; toss again to combine.

As mentioned above, you can rub the spice mixture on the salmon ahead of time and store in the fridge until time to cook.  The slaw should be made ahead to allow the flavors to meld.  

Makes 4 servings (2 tacos each at 118 calories a piece excluding tortillas and desired toppings) according to my calculator on loseit.com

Stir Fried Chicken with Snow Peas and Carrots

Stir fry is a great way to clean out your fridge.  If you don't have chicken, use beef, shrimp or tofu.  You can use whatever veggies you have too!  Be creative and use your imagination.  This is a colorful and satisfying dish that is great for spring and summer.

Stir Fried Chicken with Snow Peas and Carrots (adapted from skinnytaste.com)

For the Sauce:

1/3 c. freshly squeezed lime juice
1/3 c. Braggs liquid amino acids (or 1/4 c. low sodium soy sauce)

For the Stir Fry:

1 lb. boneless, skinless chicken breasts, cut in thin strips
Salt, to taste
2 T. extra virgin olive oil, divided
4 cloves garlic, minced
1 t. dried ginger
1 c. snow peas, ends trimmed
1 c. carrots, peeled and sliced on the diagonal
1 (8 oz.) can sliced water chestnuts
1 small onion, diced (I used red)
1 yellow (or green or red) bell pepper, diced in 1" cubes
3 green onions, sliced (for garnish)

Mix together the lime juice and liquid aminos (or soy sauce) and set aside.  Place 1 T. oil in a large saute pan or wok and heat on high until very hot.  Add the chicken and stir fry, seasoning with salt, until the chicken is cooked through (about 3-4 minutes.)  Remove the chicken from the pan and set aside.  Reduce heat to medium.

Add the remaining 1 T. oil to the pan and add in garlic, dried ginger, snow peas, carrots, water chestnuts, onion and bell pepper.  Saute, stirring often until the veggies are cooked but still crisp tender.  Return the chicken to the pan along with the sauce mixture and cook an additional minute.  Season with additional salt if desired.  Garnish with green onions and serve over rice.

To prep ahead prepare the marinade, cut the chicken and prep the veggies and store in individual containers in the fridge until ready to cook.

Serves 6 (201 calories each serving excluding rice) according to my calculator on loseit.com

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

I am not a last minute girl.  Therefore, mashing potatoes when everyone is hungry and dinner is all ready is not my idea of a good time.  Enter baked mashed potatoes!  These are easy, yummy and a total make ahead.  You could assemble the whole thing and bake just before you want to eat!

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs (adapted from Giada DeLaurentiis)

4 lb. russet potatoes, peeled and cut into 1" pieces
1 c. skim milk
1/2 c. unsalted butter
1 1/2 c. grated mozzarella cheese (part skim)
1 c. grated parmesan cheese
Salt and pepper to taste
2 T. plain dry bread crumbs

Preheat the oven to 400.  Coat a 13X9X2 inch baking dish with cooking spray and set aside.  Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.  Drain, return the potatoes to the same pot and mash well (I used my hand mixer.)  Mix in the milk and butter.  Mix in the mozzarella and 3/4 c. parmesan.  Season, to taste, with salt and pepper.  Transfer the potatoes to the prepared baking dish.  Mix the remaining parmesan cheese with the bread crumbs and sprinkle evenly on top of the mashed potatoes.  Recipe can be prepared up to this point up to 6 hours ahead of time; cover and chill.  Bake, uncovered until the topping is golden brown, about 20 minutes (may have to cook longer if it has been chilled.)

Serves 8 (366 calories each serving) according to my calculator on loseit.com

Guacamole Stuffed Poblano Peppers

I love guacamole and the thought of it stuffed inside peppers makes my heart skip a beat.  This is so good and the time you spend roasting the peppers (yes, you CAN make your own roasted peppers) is so worth it!  I promise, it's not hard.

Guacamole Stuffed Poblano Peppers (adapted from Eating Well, April 2013)

5 small to medium poblano peppers
2 ripe avocados, halved and pitted
1/4 c. fresh cilantro, chopped
1/4 c. white onion, finely chopped
1 lime, juiced
1/2 t. salt

Preheat broiler to high.  Place the peppers on a large baking sheet.  Broil 3 to 4 inches from the heat source, turning once or twice, until the skins blacken and blister, about 10 minutes total.  Keep an eye on them!  Transfer to a large bowl and cover with a kitchen towel and let stand until cool enough to handle.  Peel the peppers, leaving the stems attached.  

Meanwhile, scoop the avocados into a medium bowl and coarsely mash.  Add cilantro, onion, lime juice and salt and stir to combine.  

Stem and seed 1 pepper, chop.  Stir into the avocado mixture.  Make a lengthwise slit in the 4 remaining peppers and carefully remove the seeds.  Divide the guacamole among the 4 peppers.

To prep ahead prepare the poblanos and refrigerate for up to 2 days.  

4 servings (147 calories each serving) according to my calculator on loseit.com

Friendship Brownies

It's the weekend!  Who wants fudgy brownies?  I DO!  These brownies are easy to put together plus, the added bonus is, you can mix up the dry ingredients ahead and just add the eggs, oil and vanilla when you are ready to bake them.  They make a cute gift for a friend or a teacher if you layer the dry ingredients in a mason jar with instructions attached.  Making friends with brownies?  I think so!

Friendship Brownies (adapted from tasteofhome.com)

Brownie Mix:

1 c. plus 2 T. whole wheat flour

2/3 c. packed brown sugar

3/4 t. salt

2/3 c. sugar

1 t. baking powder

1/3 c. baking cocoa

1/2 c. semisweet chocolate chips

1/2 c. walnuts (optional)

Additional Ingredients:

3 eggs

2/3 c. canola oil

1 t. vanilla extract

Combine all dry ingredients in a bowl or, if giving as a gift, layer in a 1 quart mason jar with a tight fitting lid.  

To prepare brownies beat eggs, oil and vanilla in a large bowl.  Stir in the brownie mix until well combined.  

Spread into a greased 8X8 baking pan and bake at 350 for 34-38 minutes or until a toothpick inserted in the center comes out clean.

To prep ahead mix dry ingredients and store in an airtight container.  Add additional ingredients when ready to bake.  

16 servings (247 calories each serving) according to my calculator on loseit.com

If you want to make these a little healthier and low cal you can substitute flax seed for the eggs (1 T. flax seed plus 3 T. water for each egg) and applesauce for the canola oil.

P.S. - the sprinkles were added thanks to my 4 year old.  He insisted they have sprinkles!

Raspberry Banana Smoothie

I really like smoothies but I have never had much success making them at home.  This recipe, however, made the best tasting smoothie I've ever attempted at home and with no added sugar (they are never sweet enough for me.)  Enjoy!

Raspberry Banana Smoothie (adapted from craftbakesewcreate.blogspot.com)

1 cup frozen raspberries
1 banana
6 oz. fat free vanilla yogurt
1/2 c. milk (I used vanilla almond milk)
3 t. milled flax seed (optional)

Place all the ingredients in the blender and blend until smooth.

This is not a make ahead dish but it is super quick!

Serves 2 (197 calories each serving) according to my calculator on loseit.com

Vegetable Posole

Over the last few years or so the term "Meatless Monday" has taken hold, even for those of us who aren't vegetarians.  I try to do at least one meatless meal a week (not always on Monday!)  Not only is it good for you because you can pack in the veggies, it's easy on the pocketbook!  I found this vegetable posole in a magazine and it looked amazing so I had to try it.  It WAS amazing and now YOU have to try it! 

Vegetable Posole (adapted from Every Day With Rachael Ray, December 2012) 

2 T. extra virgin olive oil
1 lb. sliced mushrooms
Salt and pepper
1 t. ground cumin
1 t. ground coriander
1 t. oregano
1 c. store-bough salsa verde (I used Herdez)
1 (14 oz.) can hominy, drained
3 1/2 c. vegetable broth
Chopped cilantro for garnish

In a soup pot, heat the oil over medium high heat.  Add the mushrooms and brown well, 15 minutes.  Season with salt and pepper and stir in the cumin, coriander and oregano and cook a minute more.  Add the salsa verde, hominy and broth and simmer over low heat for 30 minutes.  Serve with chopped cilantro.

You can totally prep this ahead and keep it in individual containers in your fridge.

4 servings (197 calories each serving) according to my calculator on loseit.com

Giada's Potatoes

Roasted potatoes are a great addition to any meal of braised, grilled or roasted meat.  I have made these potatoes so much that my family has dubbed them "Giada's potatoes" instead of her "formal" name for them (Roasted Baby Potatoes with Herbs.)  Every time we eat them I remark on how delicious they would be the next day in a frittata or with a fried egg but there are never any left!  Someday.....

Giada's Potatoes (adapted from Giada DeLaurentiis)

2 lb. baby red potatoes or baby yukon gold potatoes, cut in 1" pieces
2 T. herbes de Provence or Italian seasoning
6 cloves garlic, minced
2 t. salt
1 t. pepper
1 T. extra virgin olive oil

Preheat oven to 400.  Combine all ingredients in a large bowl and toss to combine.  Place potatoes on a baking sheet that has been lined with foil and sprayed with cooking spray.  Roast for 40 minutes, tossing with a spatula after 20 minutes.  The potatoes are done when they are cooked through and lightly browned in spots.  Taste for seasoning and serve.  

This is not really a recipe you can make ahead.  However, it is not difficult to whip together either so don't let skip it!  

4 servings (163 calories each serving) according to my calculator on loseit.com

Peppercorn Crusted Sirloin Steaks wtih Gremolata

I like a good steak and sirloins are very good if they are not overcooked.  They are really best served medium rare to medium.  Of course, feel free to use a more expensive cut if you wish (ribeye, tenderloin) but this is a great and inexpensive way to enjoy a steak dinner at home for a fraction of what you would pay in a restaurant!

Peppercorn Crusted Sirloin Steaks with Gremolata (adapted from Cooking Light, December 2012)

4 (6 oz.) sirloin steaks
1 t. extra virgin olive oil
2 t. black pepper
1 1/2 t. salt, divided
1/4 c. fresh parsley
3 T. fresh cilantro
1 clove garlic
1/2 t. dried oregano
1 t. lemon zest
1 T. lemon juice
1/4 t. crushed red pepper

Coat each steak with 1/4 t. olive oil and season with pepper and 1 t. salt.  Heat a large skillet over medium high heat.  Cook steaks for 3 minutes on each side or until desired degree of doneness.  Alternatively, the steaks can be grilled on an outdoor grill.

While the steaks cook, combine the parsley, cilantro, garlic, oregano, lemon zest, lemon juice, crushed red pepper and 1/2 t. salt in a food processor and pulse to combine.  Serve the gremolata on top of steak.  

To prep ahead season the steaks with olive oil, salt and pepper and store in the fridge.  Bring to room temperature before cooking.  Make the gremolata and store in the fridge and bring to room temperature before serving.  

4 servings (484 calories each serving) according to my calculator on loseit.com

Green Salad with Hominy and Cilantro Lime Dressing

I love hominy.  Little pillows of corny goodness.  I remember eating hominy (cooked with WAY too much butter) at my grandma and grandpa's house when I was a kid.   I am always looking for new ways to prepare it and when I found this salad I knew I had a winner.  

Green Salad with Hominy and Cilantro Lime Dressing (adapted from yummly.com)

For the Salad:

1 (10 oz.) bag romaine lettuce
1 small head radicchio, cut into bite sized pieces
25 grape tomatoes, halved if they are large
1 (15 oz.) can yellow or white hominy, well drained
1/2 c. carrots, shredded or sliced 
3 green onions, sliced
1 small can sliced black olives

For the Dressing:

1 avocado
1 (4 oz.) can diced green chiles
1/4 c. freshly squeezed lime juice (about 2 limes)
2 T. water
1 T. extra virgin olive oil
1/4 c. cilantro
1 clove garlic
1 t. salt

To make the dressing, combine all ingredients in a food processor or blender and pulse to combine until smooth.  Toss the salad ingredients with the dressing in a large bowl just before serving.

To prep ahead prep veggies for the salad and put in a large bowl with the lettuce on top (to keep it from getting soggy.)  Prep the dressing and store in the fridge.  Toss together just before eating.

Serves 4 (237 calories per serving according to my calculator on loseit.com)

Turkey (or chicken, or beef) and Black Bean Enchilada Casserole

I love enchiladas but sometimes I don't want to roll individual enchiladas.  I like to cook but I'm impatient!  Just ask my mother.  Ahem.  Anyway, a layered enchilada casserole just makes sense for me and I think you will like it too.

Turkey (or chicken, or beef) and Black Bean Enchilada Casserole (adapted from allrecipes.com)

1 1/3 lb. ground turkey (or chicken, or beef)
1 t. ground cumin
1 t. ground coriander
1/2 t. chili powder
1 t. salt
1/2 t. black pepper
2 T. cilantro, chopped
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can diced green chiles
1 recipe enchilada sauce (recipe follows) OR 1 (10 oz.) can red enchilada sauce
8 (6 inch) corn tortillas
2 c. shredded Mexican blend cheese
1 (8 oz.) container light sour cream

Preheat the oven to 375.  Heat a large skillet over medium heat and saute the meat with the cumin, coriander, chili powder, salt and pepper until the meat is cooked through.  Stir in the cilantro, black beans and green chiles.

Spread half of the enchilada sauce over the bottom of a greased 9X13 baking dish.  Place 4 tortillas over the sauce, overlapping if necessary.  Spoon half of the meat mixture over the tortillas and sprinkle with half of the cheese.  Spread half of the sour cream over the cheese.  Spoon the remaining enchilada sauce over the sour cream and make another layer of tortillas.  Layer the remaining meat mixture, cheese and sour cream on top.  Cover the dish with aluminum foil and bake for 30 minutes.  Remove the foil and continue cooking for an additional 10 minutes or until the cheese is melted and bubbly.  Let stand 10 minutes before serving.

Enchilada Sauce

1 (8 oz.) can tomato sauce
3/4 c. chicken broth
1/2 t. each of cumin, chili powder, garlic powder, onion powder, salt and pepper

Combine all ingredients in a saucepan and simmer for 15 minutes.  (This can easily be made while you cook the meat.)

This is a great make ahead!  I have made it more than once for people who have had surgery and babies (as indicated by the lovely foil pan in this picture) and stored it in my fridge.  It would probably also freeze well, although I've never tried it.

Serves 8 (297 calories each) according to my calculator on loseit.com (this will vary based on your choice of meat.  I used 93/7 ground turkey.)