Greek Shrimp Salad with Tomatoes

Greek Salad with Shrimp

This is a delicious lunch or light dinner recipe low in carbs and calories.
Serves: 4
Prep Time: 10 minutes plus 20 to refrigerate
Cooking Time: none
Difficulty: Easy
Ingredients

1 pound shrimp, cooked, shelled and tails removed
2 cups tomatoes, grape or cherry, halved
1 cucumber, english, quartered and sliced
1 pepper, bell, red, yellow, or green, seeded and chopped
1/2 onion, red, chopped
1/2 cup salad dressing, balsamic vinaigrette, low fat, gluten free
2 tablespoons parsley, fresh, chopped
1/4 cup cheese, feta, reduced fat such as Athens

Preparation: Place all ingredients (except for the feta cheese) in a large salad bowl and toss to combine. Refrigerate for 20 minutes. Top with Feta Cheese and serve.

Nutrition: Per Serving About: 200calories, 5 g fat, 1.5 g saturated fat, 27 g protein, 16 g carbohydrates, 3 g dietary fiber, 670 mg sodium; WW Points Plus Value 5

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Greek Cucumber and Quinoa Salad

Greek Cucumber Quinoa Salad
Comments: This is a light and healthy salad. For gluten free, make sure you choose a gluten free salad dressing or make your own.

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

Ingredients:

1/2 cup Quinoa, dry
1 cup vegetable broth, gluten free, reduced sodium
1 cucumber
1 cup tomatoes, grape or cherry
2 tablespoons parsley, fresh, chopped
1/4 cup salad dressing, balsamic vinaigrette, low fat, gluten free
1/3 cup cheese, feta, reduced fat such as Athens
4 cups lettuce, mixed greens

Preparation: Place broth in a small sauce pan and bring to a boil over medium high heat. Add quinoa and reduce heat to a low simmer. Place cover on pan and cook over low for about 15 minutes until liquid is absorbed. Meanwhile, cut cucumber into 1 inch cubes. Place cucmber, tomatoes, lettuce and chopped parsley in a salad bowl. Pour dressing over salad and toss. Add cooked quinoa and feta cheese and gently toss before serving.

Nutrition: Per Serving About: 140 calories, 3.5 g fat, 1.5 g saturated fat, 0 g trans fat, 7 g protein, 23 g carbohydrates, 3 g dietary fiber, 380 mg sodium; WW Points Plus value 4

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Greek Salad By Maryann

Greek Salad By Maryanne
Serves: 6

Prep Time: 10 minutes

Cooking Time: 0 minutes

Difficulty: Easy
Comments

To lower the calories and fat, use a low fat vinaigrette instead of the olive oil and vinegar below.
Ingredients:

3 cucumbers, chopped
3 tomatoes, medium, chopped
1/3 cup olive oil, extra virgin
1/4 cup vinegar, balsamic
1/3 cup cheese, feta, reduced fat such as Athens
1 tablespoon oregano, dried leaves
1/4 cup kalamata olives, chopped
1/4 teaspoon pepper, black, ground
1/8 teaspoon salt

Preparation: Mix all ingredients together and serve.

Nutrition: Per Serving About: 190 calories, 16 g fat, 2.5 g saturated fat, 0 g trans fat, 3 g protein, 10 g carbohydrates, 2 g dietary fiber, 290 mg sodium; WW Points Plus value 5

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Asian Ginger Salad – Low Calorie and Low Carb

Asian Ginger Salad
This recipe and photo were contributed to The Simple Skillet by Betsey Reid, photographer.

Serves: 6
Prep Time: 10 minutes
Cooking Time: 0 minutes
Difficulty: Easy
Ingredients:

1/4 cup olive oil
2 tablespoons vinegar, rice, seasoned
1 1/2 teaspoons tomato paste
1 tablespoon soy sauce, gluten free, low sodium
1 1/2 teaspoons sugar
1 tablespoon ginger, minced
1 tablespoon celery, chopped
1/2 onion, medium, chopped
2 tablespoons water
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper, black, ground
1/2 head lettuce, iceberg, chopped
1 carrot, julienne
1/2 cup cabbage, Napa, chopped
2 tablespoons sesame seeds

Preparation: Make dressing by mixing the oil, vinegar, tomato paste, soy, sugar, ginger, celery, onion, water, lemon juice, salt and pepper. Divide the lettuce, carrot and cabbage among 6 plates and top with dressing. Garnish with sesame seeds.

Nutrition: Per Serving About: 120 calories, 10 g fat, 1.5 g saturated fat, 0 g trans fat, 2 g protein, 6 g carbohydrates, 2 g dietary fiber, 150 mg sodium; WW points plus value 3

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Cobb Salad With Rotisserie Chicken

Cobb Salad With Chicken and Pine Nuts

Serves: 6
Prep Time: 15 minutes
Cooking Time: 5 minutes
Difficulty: Easy

Comments: Cobb salads are delicious, but traditionally one of your higher fat salads thanks to the avocado, bacon, blue cheese, and nuts.

Ingredients:

3 cups rotisserie chicken or precooked chicken, choppe, white meat, skin removed
10 ounces lettuce, butter or large green leafy, or any favorite, rough chopped
1 avocado, Haas or any, peeled and sliced
3 slices bacon, reduced sodium, browned and crumbled
1/3 cup blue cheese, crumbled
3 tablespoons nuts, pine nuts, toasted
1 1/2 cups tomato(es), grape or cherry, halved or quartered
1/4 teaspoon pepper, black, ground
1/2 cup salad dressing, balsamic vinaigrette, low fat, or other low fat dressing
1/4 cup chives, fresh, chopped
3 eggs, large, hard boiled, sliced
1/4 onion(s), red, optional, chopped

Preparation:
Cook bacon in a large skillet over medium heat until crisp. Remove from skillet and drain on a paper towel. Meanwhile toast pine nuts in a small skillet over medium heat for about 3 minutes, stirring after about 2 minutes. Remove from heat and set aside.Stir and set aside. Place lettuce into a large salad bowl, pour dressing over, and toss. Arrange remaining ingredients on top of lettuce and serve or toss together before serving.
Nutrition:
Per Serving About: 300 calories, 19 g fat, 5 g saturated fat, 24 g protein, 11 g carbohydrates, 6 g dietary fiber, 710 mg sodium; WW Points plus value 8

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Fig and Blue Cheese Salad

Fig and Blue Cheese Salad

Fig and Blue Cheese Salad

You can add grilled chicken to this for a delicious main dish salad. For gluten free, make sure your dressing is gluten free or make your own.

Serves: 6
Prep Time: 10 minutes
Cooking Time: none
Difficulty: Easy

Ingredients:

6 ounces lettuce, mixed greens
2 ounces dates, chopped
8 figs, dried such as Mission Figs, chopped
1/4 cup blueberries, dried
1/4 cup blue or gorgonzola cheese, crumbled
1/2 cup salad dressing, balsamic vinaigrette, low fat, gluten free
1/4 onion, red, chopped or sliced
2 tablespoons nuts, walnuts, chopped

Preparation: Place all ingredients in a large salad bowl and gently toss and serve.

Nutrition: Per Serving About: 140 calories, 5 g fat, 1.5 g saturated fat, 0 g trans fat, 3 g protein, 24 g carbohydrates, 3 g dietary fiber, 330 mg sodium; WW Points Plus value 4

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Cucumbers and Shallots in Vinegar

Cucmbers and Shallots in Vinegar

Cucmbers and Shallots in Vinegar


Serves: 4
Prep Time: 5 minutes
Cooking Time: none
Difficulty: Easy
Comments: I keep these on hand for low calorie and low carb snacking, when I am really hungry and need something to tie me over before lunch or dinner.

Ingredients:

2 cucumber, english, peeled and sliced
3 shallots, thinly sliced (or you can use onions instead)
2/3 cup vinegar, cider, or any (white wine or rice vinegar are good)
1/4 teaspoon salt
1/4 teaspoon pepper, black

Preparation: Place sliced cucumbers and shallots in a shallow container. Add vinegar, salt and pepper and toss. Marinate for up to 3 days in the refrigerator.

Nutrition: Per Serving About: 35 calories, 0 g fat, 0g saturated fat, 0 g trans fat, 1 g protein, 5 g carbohydrates, 1 g dietary fiber, 150 mg sodium; WW Points plus value 0

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