Tomatoes with Bacon and Blue Cheese

Tomatoes with Bacon and Blue Cheese

Tomatoes with Bacon and Blue Cheese

When summer tomatoes are in season, this is a great way to enjoy them.

Serves: 4
Prep Time: 5 minutes
Cooking Time: 5 minutes
Difficulty: Easy

When summer tomatoes are in season, this is a great way to enjoy them.

Ingredients:

3 tomatoes, large
1/4 cup blue cheese, crumbled
3 slices bacon, reduced sodium
1/4 onion, red, finely chopped
1 tablespoon olive oil
1 tablespoon vinegar, balsamic

Preparation: Layer the bacon between paper towels and microwave for 2 minutes or until cooked. Slice tomatoes and arrange on a plate. In a small bowl, mix olive oil, vinegar, chopped onions, and blue cheese. Pour the dressing over the tomatoes and top with crumbled bacon.
Nutrition: Per Serving About: 140 calories, 9 g fat, 3 g saturated fat, 0 g trans fat, 5 g protein, 10 g carbohydrates, 1 g dietary fiber, 190 mg sodium; WW Points Plus value 4

To Print Click Here

Chicken Pomodoro

Chicken Pomodoro
Comments: This is a quick and easy chicken dish with a light fresh tomato sauce. I like to use a little paprika for color.

Serves: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy

Ingredients:

1 1/4 pounds chicken breast, boneless and skinless
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper, black, ground
2 teaspoons garlic, bottled minced
4 tomatoes, Roma
3/4 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1 tablespoon lemon juice
1/2 cup half and half, fat free
1/2 teaspoon cornstarch
1/4 cup basil, fresh, chopped
2 green onions , chopped

Preparation: Cut chicken breasts in half and pound to ensure even thickness about 1/4 inch thick. Season with salt and pepper, and a little paprika if desired. Heat olive oil in a large skillet over medium high heat. Add chicken and cook for about 3 to 4 minutes per side until browned and cooked through. Remove cutlets to a plate. Lower heat to medium and place garlic in skillet, stir and cook for about 30 seconds. Add chopped tomatoes and stir, cooking for about 1 minute. Add broth and lemon juice, stir and cook over medium heat for about 5 minutes. Stir in green onions. Mix cornstarch and half and half in a small cup, then add to skillet. Place chicken back into skillet and cook over low heat for about 3 minutes until sauce thickens. Serve chicken with sauce poured over top and garnish with chopped basil.

Nutrition: Per Serving About: 260 calories, 7 g fat, 1.5 g saturated fat, 0 g trans fat, 35 g protein, 9 g carbohydrates, 1 g dietary fiber, 420 mg sodium; WW Points plus value 6

Click Here To Print

Fresh Tomato Soup

Fresh Tomato Soup

Fresh Tomato Soup

Add zucchini or other veggies to this delicious fresh soup if you like. You might want to double the recipe because it freezes well.

Serves: 4
Prep Time: 5 minutes
Cooking Time: 30 minutes
Difficulty: Easy

Ingredients:

2 pounds tomatoes, medium, cored and halved
1 onion, large, sliced
3 teaspoons garlic, bottled minced
1 tablespoon olive oil
1 can (15 ounces each) tomato sauce
1 can (15 ounces each) vegetable broth, reduced sodium
2 tablespoons sage, fresh, chopped
1/2 teaspoon pepper, black, ground
1/4 teaspoon salt

Preparation: Preheat oven to 400 degrees. Line a baking tray with aluminum foil for easy clean up. Place tomato halves on tray, spread onion slices and garlic cloves among the tomatoes. Drizzle with olive oil. Roast for about 20 minutes. Blend tray contents in blender or food processor in two batches. Mix with remaining ingredients in saucepan and heat through. Garnish with a dollop of low fat sour cream or Parmesan cheese if desired.

Nutrition: Per Serving About: 140 calories, 4 g fat, .5 g saturated fat, 0 g trans fat , 5 g protein, 23 g carbohydrates, 6 g dietary fiber, 290 mg sodium; WW Points plus value 4

Click Here to Print

Cioppino

Cioppino

Cioppino

This is a delicious seafood and tomato based soup. You can use a variety of seafood and fish, whatever is fresh and reasonably priced. We use white wine in this for a lighter broth.

Serves: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes
Difficulty: Easy

Ingredients:

1 tablespoon olive oil
4 cloves garlic, fresh
1/2 onion, large, finely chopped
1/2 teaspoon thyme, dried
1/4 teaspoon pepper, black, ground
2 cups tomatoes, canned, crushed
1 cup wine, white, dry
2 cups fish broth
3/4 pound shrimp, raw, large
1/2 pound mussels, raw
1/2 pound clams, raw
3/4 pound halibut, cod or other white fish
1/2 cup parsley, fresh, chopped
1 bayleaf

Preparation: Cut fish into one and a half inch pieces and set aside. Remove shells from shrimp, clean and devein them and set aside. Wash clams and mussels (disgard any opened ones) and then simmer them in a small pan with 1 cup of water. Cook for about 7 minutes until shells open, discarding the ones that do not open. Heat olive oil in a large skillet over medium heat. Add onions and stir. Add garlic and cook for about 2 to 3 minutes. Pour wine and broth into skillet and cook for about 4 minutes. Add crushed tomatoes, thyme, bayleaf and black pepper, the stir. Add fish and shrimp to skillet and cook over medium heat for about 4 minutes. With a slotted spoon, add clams and mussels to skillet. Cook for 3 more minutes to incorporate flavors. Serve in bowls with parsley sprinkled over top and crusty bread or toasted baguettes at the table.

Nutrition: Per Serving About: 280 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 36 g protein, 12 g carbohydrates, 2 g dietary fiber, 620 mg sodium; WW Points plus value 6

Click Here to Print

Grilled Steak with Garlic Herb Butter Compound

Grilled Steak with Garlic Herb Compound Butter
While low in carbs, the butter and steak combination results in high saturated fats, so save it for that special occasion. Also, there is a large variation in fat and calories among steaks, so choose a lean version to limit the fat and calories. The compound butter can be made ahead of time and stored in the refrigerator for up to one month. It also makes a great sauce for chicken or fish.

Serves: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Difficulty: Easy

Ingredients:

1 1/4 pounds steak, New York or Rib Eye, lean, fat trimmed
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
2 tablespoons butter, light
2 teaspoons garlic, bottled minced
2 teaspoons parsley, fresh, chopped
2 teaspoons tarragon, fresh, chopped
1/2 teaspoon pepper, black, ground
2 teaspoons olive oil

Preparation: Remove steaks from refrigerator and set on counter to remove chill before cooking. Meanwhile, place butter in a microwave safe bowl and soften in microwave for 8 to 10 seconds (do not melt). Add garlic, parsley, tarragon, black pepper to butter and mix well. Spoon butter onto a sheet of wax paper. Roll into a small tube and place in refrigerator to chill until serving (can be refrigerated for up to 1 month in a zip lock bag). Season steaks sith salt, pepper and olive oil. Preheat an outdoor grill or skillet to medium high heat, and cook steaks turning after about 4 minutes and cooking until desired doneness. Remove to a plate and cover with foil, allowing steak to rest for 5 to 10 minutes before cutting. Slice the compound butter and serve on top of each steak. Other variations of compound butter: add 1 teaspoon pesto or 1 teaspoon chopped sundried tomatoes.

Nutrition: Per Serving About: 290 calories, 18 g fat, 7 g saturated fat, 0 g trans fat, 29 g protein, 1 g carbohydrates, 0 g dietary fiber, 410 mg sodium; WW Points Plus value 7

Click Here to Print

iPhone/iPad app w/ easy to browse recipes/photos/nutrition and custom grocery list $2.99 at the Apple iTunes Store.
.

You May Also Like:
Barbequed Tri Tip with Avocado Salsa Prosciutto Stuffed Chicken Roulade Baked Shrimp Scampi

Balsamic Roasted Salmon with Cherry Tomatoes and Capers Chicken Cutlet Topped with Arugula Topping Parmesan Crusted Halibut
Avocado and Papaya Salad Asparagus Vinaigrette Caesar Salad w Grilled Shrimp
broccoli salad Cherry Tomato and Basil Salad Lobster Salad
Chef Salad

Burgers w/ Grilled Mushrooms and Onions

Link

Burger with Grilled Mushroom and Onions

Burger with Grilled Mushroom and Onions


Serves: 4
Prep Time: 5 minutes
Cooking Time: 10 minutes
Difficulty: Easy

Comments: This is one of my quick, weeknight meals. Bunless burgers keep the carbs and calories down, and I can give the rest of the family a their hamburger with a bun.

Ingredients:

1 pound ground beef, extra lean
4 slices cheese, low fat swiss, jack or other
1 onion(s), red, sliced
8 ounces mushrooms, Crimini or button or combo, sliced
4 leaves lettuce, romaine, or other leafy
1/2 teaspoon salt
1/4 teaspoon pepper, black

Preparation: Form ground beef into 4 patties. Season with salt and pepper. Cook on a grill or skillet for about 4 minutes per side or until desired doneness, then top with cheese while hot. Cook mushrooms and onions in a skillet coated with cooking spray for about 4 minutes per side until browned and soft. Arrange lettuce leaves on plates, then top with a patty and top with grilled onions and mushrooms.

Nutrition: Per Serving About: 230 calories, 9 g fat, 4.5 g saturated fat, 0 g trans fat, 32 g protein, 7 g carbohydrates, 1 g dietary fiber, 540 mg sodium; WW Points plus value 6

Click Here to Print

Grilled Scallop and Avocado Salad

Grilled Scallop and Avocado Salad with Citrus Dressing

Grilled Scallop and Avocado Salad with Citrus Dressing

This is a light and delicious salad, and is perfect for a quick summer meal!

Serves: 4
Prep Time: 5 minutes
Cooking Time: 10 minutes
Difficulty: Easy

Ingredients:

15 ounces mandarin oranges, canned, drained
1/2 avocado, Haas or any
7 ounces lettuce, mixed greens
2 green onions , chopped
2 teaspoons white wine vinegar
1 tablespoons olive oil, extra virgin
1 teaspoon orange juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
1 tablespoon olive oil
1 pound scallops, large

Preparation: Preheat oven to 375 degrees. Mix the dressing in a small bowl by adding the olive oil, orange juice, vinegar, dijon, honey and chopped green onions. Place lettuce, oranges, and avocado chunks in a large bowl. Pour dressing over and toss gently. Place in refrigerator to chill. To cook the scallops, pat them dry with a paper towel. Season with salt and pepper. Heat a large skillet over medium high heat. Add 1 tablespoon olive oil. Add scallops to the pan and sear for about 1 minute to 2 minutes per side until you can carefully lift them from the skillet. Place scallops in a baking dish and finish cooking in the oven for about 5 minutes until cooked through. Divide salad onto four plates. Place warm scallops on top of salad and serve.

Nutrition: Per Serving: 250 calories, 11 g fat, 1.5 g saturated fat, 21 g protein, 18 g carbohydrates, 3 g dietary fiber, 380 mg sodium; WW Points Plus Value 6

Click Here to Print

Apricot Glazed Salmon

Apricot Glazed Salmon

Apricot Glazed Salmon

Serves: 5
Prep Time: 5 minutes
Cooking Time: 15 minutes
Difficulty: Easy

Comments: Yum..this is a simple and delicious way to serve salmon. You could also use the glaze on other types of fish or chicken as well.

Ingredients:

1 1/2 pounds salmon, wild, steaks or filet
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon pepper, black, ground
1 teaspoon garlic, bottled minced
1/3 cup apricot fruit spread such as Simply Fruit, 100% fruit
2 teaspoons honey
2 teaspoons Dijon mustard
1/3 cup chicken broth, gluten free, reduced sodium (or vegetable broth, reduced sodium)
2 teaspoons soy sauce, gluten free, low sodium
1/4 teaspoon pepper, black, ground

Preparation: Heat olive oil in a large skillet or grill pan. Pat salmon dry with a paper towel and cut into 5 equal servings. Season top side of salmon with garlic powder and pepper. Place salmon in skillet with seasoned side down. Cook for 3 to 4 minutes per side until cooked through. Remove salmon to a plate and cover with foil to keep warm. Place minced garlic in the skillet and cook over medium heat. Stir and cook for about 1 minute. Add remaining ingredients and stir. Cook over medium heat for about 5 minutes until ingredients and flavors are combined and glaze thickens. Spread glaze over salmon and serve.

Nutrition: Per Serving About: 270 calories, 11 g fat, 1.5 g saturated fat, 0 g trans fat, 27 g protein, 14 g carbohydrates, 0 g dietary fiber, 220 mg sodium; WW points plus value 7

Click here to Print

PepperJack Tomato Melts – By Betsey Reid, Photographer

Pepper Jack Tomato Melts

Pepper Jack Tomato Melts


These are from a friend, Betsey Reid, photographer.
Serves: 6

Prep Time: 15 minutes
Cooking Time: 15 minutes
Difficulty: Easy
Comments: If you don’t have pepper jack cheese, use the cheese you have but add some finely chopped jalapeno’s to add a little punch.
Ingredients:

4 tomato(es), medium, halved
3/4 cup cheese, pepper jack, shredded
1 pepper(s), bell, red, yellow, or green, finely chopped
2 tablespoons nuts, almonds, sliced, toasted
1/8 teaspoon salt
1/8 teaspoon pepper, black, ground

Preparation: Preheat oven to 350 degrees. Place tomatoes in baking dish with the cut side up and lightly salt and pepper to taste. Top with the shredded cheese, chopped peppers and sliced almonds. Bake for about 15 minutes or until the cheese is bubbly.

Nutrition: Per Serving: 100 calories, 6 g fat, 2.5 g saturated fat, 5 g protein, 7 g carbohydrates, 2 g dietary fiber, 140 mg sodium; WW Points Plus value 3

Click Here to Print

Eggs with Sausage and Peppers

Eggs with Sausage and Peppers

Eggs with Sausage and Peppers


Serves: 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Difficulty: Easy

Comments: Great low carb and low calorie breakfast. Make ahead and reheat!

Ingredients:

3 eggs, large, use 1 whole egg and 2 egg whites
3 sausage, turkey, breakfast links, about 3 ounces
1 bell pepper, red, yellow, or green
1/4 onion, red, chopped
1 ounce reduced fat cheese, jack or Mexican blend,
salt and pepper, to taste
1 teaspoon chives, for garnish
cooking spray

Preparation: Coat a medium non stick skillet with cooking spray. Place over medium heat. Remove sausage from casings and cut into small pieces, then place in skillet to brown. Add chopped onions and stir. Add chopped peppers and cook for about 2 minutes, stirring occasionally. When vegetables are soft and sausage cooked through, move to the side of skillet with a spatula. Whisk 1 egg and 2 egg whites together in a small bowl. Pour egg mixture into empty side of skillet and cook over medium low heat for about 1 minute. Mix sausage and egg mixture together and cook until eggs are just done. Top with cheese and chives and serve.
Nutrition

Per Serving About: 200 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 150 mg cholesterol, 19 g protein, 8 g carbohydrates, 2 g dietary fiber, 790 mg sodium; WW Points Plus value 5

Click Here to Print