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Tuesday, May 22, 2012

Grilled Vegetable Salad with Cilantro-Lime Vinaigrette

Thanks goodness this is the last week of weeknight swim team! I feel like I haven't been able to feed my family as well as usual and it makes me crazy! Walking in the door at 6:15pm on a school night, having to feed and bathe two kids does not lend itself to eating well and especially not to blogging. This is what I wanted to post for Cinco de Mayo but since I hurt my back on May 3rd, I never got it together. I made this last weekend and it was so good. I got the idea from Pinterest and had pinned it on my recipe board but knew I could slim it down a bit without taking away from taste and flavor and I PROMISE you won't miss those extra calories with my version! I know I always rant and rave about the recipes I post but this one is a must-try. It really is fabulous, Enjoy!!!

Salad Ingredients:
2 ears Corn (yellow or white)
1 avocado, diced
2 cups tomatoes, halved
1/2  red onion, sliced thin
1/4 cup feta, crumbled
1 English cucumber, quartered
1/2 lime, juiced
Cilantro Vinaigrette Ingredients:
2 T Olive oil
2 T white wine vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
Salt and fresh ground pepper to taste

Grill the corn. Just leave the corn in the husks and throw it on a hot grill, turning every 10 minutes, four turns. Let cool about 5-10 minutes, then remove the husks and discard. Using a sharp knife remove the kernels from the cobs. Add to a larger bowl then add avocados, tomatoes, red onion, cucumber and squeeze the 1/2 lime over the veggies and avocados. Set aside until ready to serve.

To make the dressing whisk the olive oil and vinegar, then add garlic powder, cilantro, salt and pepper. Whisk well and drizzled over the salad, gently toss and top with feta and serve.

My number one way to eat corn!

It's so sweet and delicious doesn't even need salt or butter!

With these yummy ingredients, how could this not be good?!
Such a perfect marriage of flavors!

Look beautiful and tastes even better!
Weight Watcher Friends: This one makes 5 servings and each has 5 points. Not a low point side dish but a super healthy one that you can feel great about eating!!
Source: The Authentic Suburban Gourmet

Thursday, May 10, 2012

Zucchini Spaghetti

Like I said last week, posts this month will be few and far between...this swim team schedule definitely impacts the dinner schedule! This recipe is nothing special or new but it sure was good! I decided to make classic spaghetti for my family since I could make it at 2pm and just walk in after swim team and feed the kids quickly. But of course I didn't want the pasta and since spaghetti squash isn't really in season I decided to serve my spaghetti over sauteed zucchini it was super yummy, quick, easy and healthy so I wanted to quickly share it with you this morning. I only took a picture once I made and tasted it :)

1 zucchini, sliced
Your favorite Spaghetti sauce -here's the link to mine
Salt & Pepper to taste

Using my Misto I sprayed a non-stick skillet with olive oil. I salted and peppered my zucchini and threw it in the skillet for about 3 minutes per side. Then plated it and topped it with Spaghetti meat sauce. For the sauce I use my marinara recipe but I just brown ground beef 1st then add the ingredients for the marinara sauce, I did have a package of fresh mushrooms so I added those to the sauce and let simmer all afternoon, delicious!

Weight Watcher Friends: My meat sauce has 4 points for 1.5 cups and the zucchini has 0 so eat up and enjoy!!

Thursday, May 3, 2012

Mexican Chicken Soup - Crock Pot

My kids have started swim team which means for the next month I will leave my house at 4:45 and not get back until 6:15. In order to get the kids bathed and fed I have to be quick so I am planning to use the corck pot a lot (even though I usually hate it-I love it for it's ease of use I just think evverything I make in the crock pot is mushy!) However my girlfriend Catey makes her Chicken Tortilla Soup like this so I wanted to try it! It was great and not mushy at all! I called this Mexican Chicken Soup because I already posted my recipe for Chicken Tortilla Soup here.  This is more like a stew, it was great, so thanks Catey!!

I have a great recipe to post for Cinco de Mayo but I hurt my back so haven't made it yet...I hope to feel better tomorrow so I can get it posted for your celebrations!

1/2 lb boneless, skinless chicken breasts
1/2 lb boneless, skinless chicken thighs
1 can diced tomatoes
1 can beans (whatever you like)
1 cup corn
1 cup fresh salsa
32oz chicken stock
1 onion, diced
2 cloves garlic, minced
1 bunch cilantro

Optional toppings:
Tortialla chips

I put the chicken in my crock pot still frozen and litterally dumped the rest of the ingredients on top leaving the cilantro in a small bunch on top so I could remove it after cooking. Turn the crock pot on low and cook for 6-8 hours. After it is done cooking, remove the cilantro and toss it then shred the chicken and serve. Could that get any easier??? Nope I don't think so!
This is right before I put the lid on and cooked it all day.
Dished out and ready to eat! I topped mine with fresh cilantro and 2 slices of avacado

Weight Watcher Friends: This makes 6 servings. Each serving is 1.5 cups and has 5 point each. Enjoy!