Patatas Bravas with Tomato Dipping Sauce

This is a quick and easy side dish to go with almost anything.  I served it with my Mahi Mahi with Chimichurri Sauce (you can find the recipe here) and it was a great accompaniment.  The potatoes are easy to whip up and the sauce comes together very quickly.  Enjoy!

Patatas Bravas (adapted from Cooking Light, April 2008)

For the potatoes:

2 lb. yukon gold potatoes, cut into 1" cubes

2 T. extra virgin olive oil

1/2 t. salt

1/4 t. pepper

2 garlic cloves, minced

For the sauce:

1 t. extra virgin olive oil

1/2 yellow onion, diced

1/2 green bell pepper, diced

1/4 t. salt

1/4 t. pepper

1/8 t. crushed red pepper

1 (8 oz.) can tomato sauce

For the potatoes:  Place in a medium saucepan; cover with water.  Bring to a boil.  Cook 1 minute or until crisp tender; drain well.  Heat a large nonstick skillet over medium high heat.  Add 2 T. extra virgin olive oil and swirl to coat the bottom of the pan.  Add potatoes to the pan; saute 8 minutes or until browned, stirring twice.  Stir in salt, pepper and garlic and saute one minute.  Remove potato mixture from pan; keep warm.

For the sauce:  Heat a small saucepan over medium high heat.  Add 1 t. extra virgin olive oil and swirl to coat the bottom of the pan.  Add onion and bell pepper; saute 5 minutes or until tender, stirring frequently.  Add salt, pepper, crushed red pepper and tomato sauce and bring to a simmer.  Cook 1 minute.  Pour onion mixture into a blender or food processor.  Blend until smooth.  Serve sauce with potato mixture.  

4 servings (229 calories each serving) according to my calculator on loseit.com

Creamy Cilantro Tomatillo Dressing

This dressing is creamy, dreamy and SO addictive.  I use it on salads for taco night but have also been known to use it as a dipper for cucumber or carrots.  It has a lot of ingredients but none that are hard to find and it comes together super fast in the food processor enjoy!

Creamy Cilantro Tomatillo Dressing (adapted from skinnytaste.com)

1/2 c. buttermilk
1/4 c. light mayo
1/4 c. light sour cream (or plain Greek yogurt)
1 small jalapeno, seeds removed (or leave them in if you like it spicier)
1/4 c. fresh cilantro
2 small tomatillos, husks removed
1 clove garlic
1 green onion, roughly chopped
Juice of 1/2 a lime
1/2 t. dried parsley
1/8 t. cumin
1 t. salt
1/2 t. black pepper

Place all ingredients in a food processor and blend to combine.  

Makes 7 (1/4 c.) servings (45 calories each serving) according to my calculator on loseit.com

Zippy Cheese Omelet

This baked omelet is super easy to put together and very delicious!  It is super duper cheesy and it rises (sort of) like a souffle.  It is impressive to see when it comes out of the oven!  I usually make it for breakfast on a Saturday and we eat the leftovers after church on Sunday.  It is just as good warmed up a day later.  Enjoy!

Zippy Cheese Omelet (adapted from the Heartstone Inn Cookbook)

1/2 c. chunky salsa (I used Herdez mild)
2 c. finely shredded co/jack cheese
6 eggs
1 (8 oz.) carton sour cream
Dried dill weed (for garnish)

Preheat the oven to 350.  Pour the salsa onto the bottom of a greased 10" pie plate.  Sprinkle cheese over salsa.  In blender container place eggs and blend until smooth.  Add sour cream to eggs and blend until smooth.  Pour egg mixture over cheese and sprinkle the top with dried dill.  Bake, uncovered for 30-40 minutes until set, puffed and golden brown.  

I served mine with turkey bacon!

6 servings (280 calories each serving) according to my calculator on loseit.com

Chocolate Peanut Butter Banana Smoothie

The other morning I sent my husband out on a 10 mile run and I thought "hmmmmm.....what can I do to make his return a little sweeter?"  With the help of google I found this amazing smoothie that I whipped up in no time and he loved it!  Plus, it has good stuff in it that runners need (i.e. protein.)  My 8 year old liked it too!  Enjoy!

Chocolate Peanut Butter Banana Smoothie (adapted from dairyfreecooking.about.com)

2 medium ripe bananas
1/4 c. cocoa powder
1/4 c. agave nectar (you can also use maple syrup or honey)
1/4 c. peanut butter (I used natural)
3 c. vanilla almond milk (you could also use skim milk and add a dash of vanilla extract)
1/2 c. ice cubes

Place all ingredients in a blender and blend until smooth!

4 servings (290 calories each serving) according to my calculator on loseit.com

Mahi Mahi with Chimichurri Sauce

I'm gonna be honest.  The fish (or chicken or beef) or whatever you choose to put this chimichurri sauce on is really just a vessel for it's tangy, garlicky deliciousness.  This recipe really is all about the sauce!  So much so that after I took the picture of this fish, I slathered more sauce on top!  Enjoy!

Mahi Mahi with Chimichurri Sauce (adapted from bonefishgrill.com)

4 (4-6 oz.) mahi mahi filets

Extra virgin olive oil

Salt and pepper

4 cloves garlic, minced

1/2 t. salt

1/2 t. pepper

1/2 t. dried oregano

1/2 t. crushed red pepper

Zest and juice of 1 large lemon

1/2 bunch flat leaf parsley

1/2 c. cilantro

6 T. extra virgin olive oil

Preheat broiler and place fish on a foil lined baking sheet that has been sprayed with cooking spray.  Season fish with a drizzle of olive oil and sprinkle with salt and pepper.  Broil for 5-7 minutes (depending on size and thickness of fish) until fish is cooked through and flaky but not overdone!  Meanwhile, combine all remaining ingredients in a food processor and pulse to combine.  Serve fish with sauce on top.  Lots and lots of sauce on top!

4 servings (292 calories each serving) according to my calculator on loseit.com

Eggplant Gratin

This is one of my favorite summertime vegetarian entrees.  I always find great eggplant at the farmer's market and this recipe is always the first thing that comes to mind when I see eggplant!  Roasting the eggplant is a great preparation because it softens it and removes a little of the bitterness without adding a lot of calories as it would if you fried it.  The creamy, homemade custard and store bought marinara make this a breeze to put together.  Serve it with my caesar salad with homemade dressing (you can find the recipe here) and you'll have a fantastic, light and tasty summer meal!

Eggplant Gratin (adapted from foodnetwork.com)

1 (1 1/2 to 1 3/4 lb.) eggplant, cut in 1/2" slices
1 t. extra virgin olive oil
Salt and pepper
1/2 c. low fat ricotta cheese
2 large eggs
1/2 c. fat free half and half 
1/2 c. + 2 T. grated Parmesan cheese
1 c. jarred marinara (I used tomato basil)

Preheat the oven to 400 degrees.  Arrange the eggplant slices in a single layer on a baking sheet that has been sprayed with cooking spray.  You may need two cookie sheets to be able to arrange them in a single layer.  Drizzle the eggplant with the olive oil and season with salt and pepper.  Bake for 10-15 minutes until the eggplant is soft, but not falling apart.  Allow to cool slightly before assembling the gratin.  I actually roasted my eggplant the day before and assembled the gratin for dinner the next day!  

While the eggplant cooks, make the custard for the gratin.  Combine the ricotta cheese, eggs, half and half, 1/2 c. parmesan cheese, 1 t. salt and 1/2 t. pepper in a medium bowl and whisk to combine.  

Reduce the oven temperature to 350 and spray an 8X8 baking dish with cooking spray and layer half of the eggplant in the bottom of the dish.  Spread the marinara sauce on top and layer the rest of the eggplant on top of the marinara.  Pour the custard over the top and sprinkle with the remaining 2 T. Parmesan cheese.  Bake at 350 for 30-35 minutes until the custard is set and the edges are golden brown.  Allow to sit for 5 minutes before cutting.

4 servings (233 calories each serving) according to my calculator on loseit.com

BBQ Chicken Salad

I live in a barbecue town so we tend to put barbecue sauce on anything and everything, including salad!  The ingredients for this salad are really nice to have on hand to make for a quick lunch or dinner and it really satisfies as the portions are nicely sized, you get plenty of protein and the calorie count stays under 400!  Win!  Enjoy!

BBQ Chicken Salad (Shelly Redmond)

1 lb. boneless, skinless chicken breast

3/4 c. bbq sauce (of your choice - I used a chipotle bbq sauce), divided

20 oz. romaine lettuce (from 2 - 10 oz. bags)

1 pint cherry tomatoes, halved

1 1/2 c. frozen corn, thawed (I used Trader Joe's fire roasted corn)

1/2 c. shredded cheese 

1/4 c. French's french fried onions

1/4 c. light ranch dressing

To prepare the chicken place it in a crock pot that has been sprayed with cooking spray and cover with 1/2 c. bbq sauce.  Cover and cook on low for 2-4 hours, until the chicken shreds easily with two forks.  Shred the chicken and set aside to cool.  

To prepare the salad, toss all ingredients (including the remaining 1/4 c. bbq sauce) together in a large bowl and serve.  If you wish to make individual servings for lunches just divide the ingredients into 4 separate reusable containers but don't dress with remaining bbq sauce and ranch dressing until time to eat!

4 servings (396 calories each serving) according to my calculator on loseit.com

Caesar Salad with Homemade Dressing

I love caesar salad but I don't love all the calories that are in a really good caesar dressing.  See, normally it's made with egg yolks and a TON of extra virgin olive oil.  This recipe, however, uses plain Greek yogurt and only one tablespoon of oil!  All of the flavor without all of the guilt!  It is so good!  Try it soon, I promise you won't be disappointed!

Skinny Caesar Dressing (adapted from skinnytaste.com)

1/3 c. grated parmesan cheese
1/4 c. freshly squeezed lemon juice
1 small garlic clove
1 1/2 t. Dijon mustard
2 (1") squeezes anchovy paste (or 2 anchovy fillets)
1 T. extra virgin olive oil
5 T. fat free plain Greek yogurt
1/2 t. black pepper
Salt, to taste

Place all ingredients in a food processor and pulse to combine.  Taste for seasoning and add salt as desired.  Recipe makes about 3/4 c. dressing and it is only 362 calories for the entire recipe!

For my caesar salad I like to use:

10 oz. romaine lettuce
1/2 c. grated parmesan cheese
14 croutons (yes, I'm that exact when I count them out!)
1 pint roasted cherry tomatoes (place the cherry tomatoes on a baking sheet that has been sprayed with cooking spray.  Drizzle with 1 t. olive oil, salt and pepper and bake at 400 degrees for 10-12 minutes or until the tomatoes start to burst.  Allow to cool before assembling the salad.)
1 recipe caesar dressing

Toss all ingredients together and serve immediately.

4 servings (201 calories each serving) according to my calculator on loseit.com

Black Beans

This is my easy, no-brainer, go to side for taco night.  It is super quick and delicious and you can make enough for a crowd without breaking the bank.  Just double or triple the recipe as needed.  Enjoy!

Black Beans (Shelly Redmond)

1/2 yellow onion, diced

4 garlic cloves, minced

1 T. extra virgin olive oil

2 cans black beans, 1 drained and rinsed the other with can juices

Salt and pepper to taste

1/4 c. chopped cilantro

Saute onion and garlic in olive oil over medium heat until soft but not brown, about 5-7 minutes.  Add black beans, salt and pepper and heat through, allowing some of the liquid to evaporate and the beans to thicken a bit.  Just before serving add chopped cilantro.

6 servings (170 calories each serving) according to my calculator on loseit.com

Roman Summer Salad

It's tomato time!  I just love a fresh, ripe tomato.  Especially of the heirloom variety.  This is the perfect salad to highlight your tomatoes.  The salty olives and capers along with the silky olive oil make a delicious topping for the best summer tomatoes.  Top it with sweet reduced balsamic vinegar and you have the perfect dressed up salad for any summer barbecue!

Roman Summer Salad (adapted from foodnetwork.com)

1 c. balsamic vinegar
1 c. pitted green and black olives, chopped 
1/4 c. fresh parsley, chopped
3 anchovy filets, drained and chopped 
2 T. capers, rinsed and drained
1 garlic clove, finely diced
2 T. fresh basil, chopped
1/2 t. black pepper
3 T. extra virgin olive oil
1 lb. tomatoes


Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.


4 servings (244 calories each serving) according to my calculator on loseit.com

Roasted Shrimp and Orzo Salad

This is one of my all time favorite salads and, though it takes some time to make as far as salads go, it is TOTALLY worth the effort!  It is a really handy thing to have in the fridge for a quick lunch or dinner, the portions are nicely sized so you feel full and it is just downright tasty.  

Roasted Shrimp and Orzo Salad (adapted from foodnetwork.com)

12 oz. orzo pasta
1 1/2 lb. (16 to 18 count) shrimp, peeled and deveined
1/2 c. + 1 t. extra virgin olive oil, divided
2 1/2 t. salt, divided
2 1/4 t. pepper, divided
1/2 c. freshly squeezed lemon juice (from about 3 lemons)
6 green onions, minced
1 c. fresh dill, minced
1 c. fresh parsley, minced
1 hothouse cucumber, peeled, seeds removed and diced
1/2 c. red onion, finely diced
10 oz. crumbled feta cheese

Cook orzo according to package directions.  While orzo is cooking preheat the oven to 400 degrees and prepare the shrimp.  Place the shrimp on a sheet pan and drizzle with 1 t. olive oil and sprinkle with 1/2 t. salt and 1/4 t. pepper.  Toss to combine.  Bake for 5-6 minutes or until shrimp are cooked through but not overcooked!  When the orzo is done, combine the remaining 1/2 c. olive oil, 1 t. salt, 1 t. pepper and lemon juice and whisk to combine.  Pour over the hot orzo and toss to combine.  Add the shrimp when they are done roasting.  Add the green onions, dill, parsley, cucumber, red onion, feta, 1 t. salt and 1 t. pepper and toss to combine.  Let sit at room temperature for 1 hour to allow the flavors to blend or refrigerate overnight.  If refrigerated, taste for seasonings and bring back to room temperature before serving.

6 servings (560 calories each serving) according to my calculator on loseit.com

Breakfast Snack Mix

One day last week I was walking by my dining room table and I noticed a list my 8 year old had started.  Upon further inspection (because I love lists and I love my 8 year old) I noticed the list had food items on it!  A list of food items!  I could not love this kid more.  When I tracked him down and asked him about it he said, "I'm working on a breakfast snack mix mom.  Will you put it on your blog?"  Yes, my boy, I will put it on my blog!  And so, without further adieu, I give you breakfast snack mix a la Eli.  I am also refraining from giving you calorie information on this post because, well, 8 year olds don't care about calories and this is really just for fun!  Enjoy!

Breakfast Snack Mix (Eli)

1/2 box Angry Birds graham crackers
1/2 box rice cereal
1 small bag chocolate covered raisins
1 small can whole cashews

Mix all ingredients together in a large bowl or ziploc bag and dig in!

Salted Caramel Brownies

I'm not really sure what to say about these brownies other than, make them, eat them, work out, repeat.  They are SO sweet, salty, caramel-y and delicious.  Plus, the only thing homemade is the caramel so you don't have to spend your ENTIRE day baking!  Yay! 

Salted Caramel Brownies (adapted from browneyedbaker.com)

1 (20 oz.) Ghirardelli dark chocolate brownie mix, prepared according to package directions and poured into a greased 8X8 pan, DO NOT BAKE YET! 
1/2 c. sugar
3 T. unsalted butter at room temperature
1/2 t. fine sea salt
1/3 c. heavy cream, at room temperature

In a saucepan, heat the sugar over medium high heat, whisking as sugar begins to melt.  Some of the sugar will harden into clumps, but that's okay - it will melt eventually - just keep whisking!  Continue to cook the sugar until it reaches a dark amber color.  At that point, whisk in the salt and then add the butter all at once and whisk until it is completely incorporated into the sugar.  Remove the pan from the heat and pour in the heavy cream (it will foam up when first added.)  Continue to whisk until it forms a smooth sauce.  Allow to cool for 10-15 minutes before using in the brownies.  Dollop 9 spoonfuls (using all the caramel) on top of the brownies.  Using a butter knife swirl the caramel into the brownies and bake according to the package directions.  Allow to cool completely before cutting (if you can - if you can't I won't judge you!)

12 servings (358 calories each serving) according to my calculator on loseit.com

Sangria

Summertime is the perfect time for Sangria!  This sangria is great because it's just the right amount of sweet but not too sweet!  I like to use a Spanish rioja for my sangria but, by all means, buy something affordable.  A red zinfandel would work well too!  There is a lot of other stuff added so it will hardly be bad no matter what kind of wine you use!

Sangria (adapted from foodnetwork.com)

2 bottles red wine (such as rioja)
1 c. brandy or cognac
1/2 c. triple sec (or other orange flavored liquer)
1 c. orange juice
1 c. pomegranate juice
1/2 c. simple syrup, cooled (1/4 c. water + 1/4 c. sugar melted together over medium heat until the sugar dissolves)
Orange slices 
Blackberries
Apple slices
Club soda or tonic water (if desired)

Mix all ingredients together in a large pitcher at least 24 hours before you want to serve.  Serve over ice with a splash of club soda or tonic water to add a little fizz, if desired.  

12 servings (228 calories each serving) according to my calculator on loseit.com

Peanut Butter Banana Bread

If you have followed my blog from the beginning you probably know how much I like to make banana bread.  This one will knock your hat in the creek (and you won't care because all you'll want to do is go back for another slice, and another.)  It is that good!

Peanut Butter Banana Bread (adapted from myrecipes.com)

1 1/2 c. mashed ripe banana (3 medium bananas)
1/3 c. plain fat free yogurt (I used Greek)
1/3 c. creamy peanut butter
3 T. butter, melted
2 large eggs
1/2 c. sugar
1/2 c. brown sugar
1 1/2 c. white whole wheat flour (can also use all purpose)
1/4 c. ground flaxseed
3/4 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 c. chocolate chips (optional, but I don't know why you wouldn't!)

Preheat the oven to 350.  To prepare the bread, combine the first 5 ingredients in a large bowl.  Beat with a mixer at medium speed.  Add the sugars and beat again until blended.  Combine flour and next 4 ingredients in a small bowl.  Add flour mixture to banana mixture, beating until just blended.  Stir in chocolate chips.  Pour batter into a 9X5 inch loaf pan that has been coated with cooking spray.  Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and cool for 10 minutes in the pan then invert onto a wire rack to finish cooling.  

12 servings (281 calories each serving) according to my calculator on loseit.com

Tomatillo, Black Bean and Onion Salad

Behold!  The perfect side dish for your taco or enchilada night!  If you've never tried tomatillos you should.  They are tangy and tart and nothing like a tomato (which is a common misconception, I think.) They are actually a member of the gooseberry family!  Anyway, this is a beautiful salad and tasty too!  

Tomatillo, Black Bean and Onion Salad (adapted from marcussamuelsson.com)

5-6 tomatillos 

1 medium yellow onion, finely diced
1 (15 oz.) can black beans, drained and rinsed
1 bunch cilantro, minced
2 limes, juiced
1 T. extra virgin olive oil
1 t. salt
1/2 t. black pepper

Remove husks from tomatillos and rinse to remove the sticky outer coating.  Cut into bite sized chunks and place in a large salad bowl.  Add onion, black beans, cilantro, lime juice, olive oil, salt and pepper.  Toss to combine.  I made this a few hours ahead of time and let it marinate.  

4 servings (172 calories each serving) according to my calculator on loseit.com

Vietnamese Banh-mi Wraps

These wraps changed my life.  No really, they did.  The salty marinated pork, the vinegary pickled carrots, the mint, the cilantro.  I know of no other wrap that I would rather eat.  I'm not really sure how "authentically" Vietnamese they are but they are authentically delicious!  Feel free to use chicken or pork.  I've done both and they both work equally well!  I like to make these ahead and keep all the components in my fridge for an easy lunch.  Enjoy!

Vietnamese Banh-mi Wraps (adapted from foodnetwork.com)

For the pickled carrots: 

2 T. sugar
1/2 c. white vinegar
1/2 t. kosher salt
4 c. shredded carrots (10 oz.)

For the marinated pork:

1/4 c. low sodium soy sauce
2 T. fish sauce
1 t. five spice powder
1 t. garam masala
1/2 t. black pepper
2 cloves garlic, crushed
1 small shallot, minced
6 (1/2" thick) pork chops

For the wraps:

6 tortillas (I used the large La Tortilla Factory Wheat Tortillas - 100 calories each!)
Mayonnaise, if desired
1 English cucumber, sliced thinly 
1 bunch fresh cilantro, chopped
1 bunch fresh mint, chopped
4 jalapeno peppers, sliced thinly
1 lime, cut into 6 wedges

For the pickled carrots:

In a large bowl, whisk together the sugar, vinegar and salt until dissolved.  Add the carrots and toss to coat.  Allow to pickle for about 2 hours.

For the marinated pork:

Combine the soy sauce, fish sauce, five spice powder, garam masala, black pepper, garlic and shallots in a ziploc bag.  Seal and shake until well combined.  Add the pork to the bag and massage the marinade into the pork.  Marinate for at least one hour but all day if you can.

When you're ready to cook the pork, heat a large skillet over high heat.  Using tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan.  Don't crowd the pan!  Cook the pork in batches if necessary!  After about 3 minutes, flip each chop (it should be a caramel brown color.)  Cook another 2 minutes on the other side and remove from the pan.  Slice the chops into thin strips.  

For the wraps:  

Smear a little mayo (if desired) down the middle of the tortilla.  Then pile in a layer of pickled carrots, cucumber slices, cilantro, mint, pork chop strips, a few slices of jalapeno and squeeze fresh lime juice over the top.  Wrap, eat!

6 servings (423 calories each serving) according to my calculator on loseit.com (this can vary widely depending on the tortilla you choose!

Raspberry Chia Pudding

Have you tried chia yet?  Yes, the same chia we remember from the childhood commercials for 
"ch-ch-ch-chia!"  Chia pets.  Yep.  They're edible.  Well, I wouldn't eat the plants themselves but the seeds are delicious, full of fiber and omega-3s and great for adding to baked goods or this pudding!  You see, the chia seeds expand and cause milk (in this case, vanilla almond milk) to thicken!  This is a super simple and delicious recipe that you should definitely try soon.  Chia seeds can be found in the health food section of the grocery store or, of course, I got mine at Costco!  If you've never tried them before and don't want to commit to a big bag, (they can be pricey) try looking in the bulk bins in the health food section of the grocery store.  Feel free to add any fruit you want to the pudding.  I used raspberries because it was what I had and I needed to use them up!  Enjoy!

Raspberry Chia Pudding (adapted from skinnytaste.com)

1 c. vanilla almond milk (can use plain too)
3/4 c. raspberries (or any berry of your choice)
2 T. chia seeds
1 t. agave nectar (or honey)

Combine all ingredients in a mason jar and shake to combine.  Let sit on the counter for 15 minutes, give it another good shake and then refrigerate overnight (or at least 5-6 hours.)  Divide into two bowls or glasses and serve!

2 servings (139 calories each serving) according to my calculator on loseit.com

Chicken Pesto Pasta

This pasta dish is delicious served hot or cold and is perfect for summer!  Feel free to add veggies if you want to make it vegetarian.  Roasted cherry or grape tomatoes would be lovely!  Summer in a bowl!

Chicken Pesto Pasta 


1 c. basil pesto (you can find the recipe here) or use store bought (but it won't be as good!)
13.25 oz. whole wheat rotini or penne pasta
3/4 c. pasta water (save before you drain the pasta)
1 lb. roasted chicken breasts (I roast mine at 375 for 40 minutes with a little drizzle of olive oil, salt and pepper)
Salt and pepper, to taste

Prepare the basil pesto as directed here.  Cook the pasta according to the package directions being sure to save about 3/4 c. pasta water before you drain the pasta.  When the pasta is cooked combine the pesto, pasta, 1/2 c. pasta water and chicken in a large bowl and stir to combine.  If the pesto is too thick continue to add pasta water until it reaches the desired consistency.  You don't want it watery but you don't want it gloppy either.  Is gloppy an official cooking term?  It should be.  Anyway, stir until well combined and the pasta is fully coated in the pesto and season to taste with salt and pepper.  Enjoy!

6 servings (580 calories each serving) according to my calculator on loseit.com

Basil Pesto

Oh Summer!  Is there anything better?  Relaxed schedules, vacation bible school, park time, watching movies until the wee hours, sangria, PESTO!  That's right friends.  One of my favorite things about summer is pesto!  I'm not picky about what kind.  I like them all.  Spinach, pea, arugula, basil, you name it, I like it.  This is my favorite basil pesto.  I picked up a really beautiful bunch of basil at the farmer's market last weekend and I couldn't think of anything I'd rather make!  Use it on pasta, fish, grilled veggies or chicken.  The possibilities are endless!  Enjoy!

Basil Pesto (Giada DeLaurentiis)

2 c. packed fresh basil leaves
1/4 c. toasted pine nuts
1 garlic clove
1/2 t. salt
1/4 t. black pepper
2/3 c. extra virgin olive oil
1/2 c. grated parmesan cheese

In a food processor, blend basil, pine nuts, garlic, salt and pepper until finely chopped.  With the processor still running, slowly drizzle in the olive oil until the pesto is a smooth and thick consistency.  Remove the pesto to a bowl and stir in the cheese.  NOTE:  If you wish to make this ahead and freeze it you can!  Just don't add the cheese until it is thawed and you are ready to use it.  

Makes about 1 cup of pesto (1751 calories for the entire recipe) according to my calculator on loseit.com

Quinoa Vegetable Salad

This is an extremely versatile quinoa salad.  I used corn, green beans, edamame and broccoli because it's what I had on hand but feel free to use cucumber, mushrooms, dried fruit, zucchini, asparagus or tomatoes (or any other fruit or veggie you have on hand) to make it delicious!  

Quinoa Vegetable Salad


1 c. quinoa
2 c. chicken or vegetable broth
4 c. vegetable or fruit of your choice (I used 1 c. each corn, green beans, edamame and broccoli)
1/2 large red onion, minced
2 T. freshly squeezed lemon juice
1 T. red wine vinegar
2 T. extra virgin olive oil
3 T. sliced or slivered almonds
1/2 c. finely chopped cilantro or parsley (I used cilantro)
Salt and pepper to taste

Cook quinoa in broth according to the package directions, allow to cool.  Meanwhile, in a large bowl combine the remaining ingredients.  Add quinoa when cooled and season to taste with salt and pepper.

6 servings (249 calories each serving) according to my calculator on loseit.com

Beefy Garlic Enchiladas

These beefy garlic enchiladas are one of my new favorite enchilada recipes.  My "beef" (pardon the pun) with enchilada filling is that it's always so runny and then you try to roll the enchilada and the filling falls out of the ends.  NOT cool for a girl who doesn't like to assemble her food!  This filling, however, is nice and thick and there was no filling falling out.  It's also very tasty which helps a lot too!  Ole!

Beefy Garlic Enchiladas (adapted from therecipecritic.com)

For the enchiladas:

1 lb. ground beef (I used 96% lean)
1 medium onion, chopped
2 T. all purpose flour
1 T. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. sage
1 (14 1/2 oz.) can stewed tomatoes
10-12 tortillas (I used La Tortilla Factory - 50 calories each!)
4 oz. shredded cheese (I used pepper jack)
Sour cream (optional)
Cilantro (optional)

For the sauce:

2 T. unsalted butter
4-6 garlic cloves, minced
1/4 c. all purpose flour
1 (14 1/2 oz.) can beef broth 
1 (15 oz.) can tomato sauce
1 T. chili powder
1 t. cumin
1 t. sage
1/2 t. salt

Preheat the oven to 350.  In a large skillet, cook the beef and onion over medium heat for 6-8 minutes or until the beef is no longer pink.  Stir in flour and seasonings.  Stir in tomatoes and bring to a boil.  Reduce heat and simmer for 15 minutes.

Meanwhile, make the sauce.  In a medium saucepan, heat the butter over medium high heat.  Add the garlic and stir for 1 minute or until tender.  Stir in the flour.  Gradually whisk in the broth.  Add the tomato sauce, chili powder, cumin, sage and salt and bring to a boil.  Whisk for about 2 minutes until the sauce is thickened.

Pour 1/2 of the sauce into a 9X13 baking dish that has been sprayed with cooking spray.  Assemble the enchiladas by putting 1/4 c. of the beef mixture off center of each tortilla and rolling tightly.  Place seam side down in the prepared baking dish.  Pour the remaining sauce over the top and top with shredded cheese.  Cover with foil and bake for 30 minutes.  Remove the foil and bake another 10 minutes until the top is brown and bubbly.  Allow to sit for 5-10 minutes before serving.  Serve with sour cream and cilantro if desired.

10 servings (200 calories each serving) according to my calculator on loseit.com