Watermelon Salad

Watermelon Salad with Sweet & Spicy Salmon and baked potato

6 Tbsp lime juice, fresh
5 g mint, fresh, finely chopped (just under 1/4 c.)
1 Tbsp olive oil
1 sm. onion, chopped (~100g)
1 c. mandarin oranges in juice
1/2 c. reserved juice from mandarin oranges
4 c. (heaping) watermelon, balled (~800g)
2 med. gala apples, cored, sliced, chopped in bite size pieces (~300g or 2 cups)
1/2 English cucumber, sliced, quartered (~275g or 2 cups)
1 c. goat cheese, crumbled (optional)

Dressing:
Whisk lime juice, olive oil, and mint together. Set aside.

Salad:
Drain oranges, set oranges aside.

Cook onion in juice from mandarin oranges until caramelized. Set aside.

Add all of the fruit to a large serving bowl. Once onions are cool, add them to the fruit. Add the cheese (optional) and drizzle the dressing over the salad and stir well to cover.

Let sit in refrigerator for at least 1 hour to let flavors combine before serving well chilled.

Serves 9

Per serving – 1 cup (approx. 183.6 gr)
Calories – 118.2
Carbohydrates – 17.4g
Sugars – 12.3g
Fiber – 2.9g
Fat – 5.1g
Saturated Fat – 2.3g
Cholesterol – 15.6mg
Protein – 3.4g
Sodium – 68mg

Three Bean Salad

1 c. mayocoba beans, dry
1 c. kidney beans, dry
1 c. black beans, dry
1/2 c. lime juice (approx. 5 limes)
200 g mushrooms, chopped
2 med. red bell peppers, chopped
1 Tbsp garlic, minced
1/2 c. red wine vinegar
1/2 c. olive oil
2 Tbsp Greek Seasoning (McCormick)
4 oz. goat cheese, crumbled (optional)

Cook beans according to bag.

Once beans are cooled, soak mushrooms in lime juice for 10-15 minutes.

Drain the lime juice from the mushrooms, reserving the juice. Toss the beans, mushrooms, and peppers into a large bowl.

Add the garlic, vinegar, olive oil, and greek seasoning to the lime juice. Whisk well and let sit for 30 min.

Pour the vinaigrette over the beans. Toss.

Add the goat cheese shortly before serving.

Serves 11
Serving Size: 1 cup (approx. 200 g)
Calories – 238.7
Carbohydrates – 22.8g
Sugars – 3.1g
Fiber – 8.7g
Fat – 13.5g
Saturated Fat – 3.5g
Cholesterol – 8.1mg
Protein – 8.3g
Sodium – 183.9mg

Fiberlicious Portabella Mushrooms

I have to admit on this one, my husband liked it much better than I did. I found it passable, but he liked it so much, it’s being posted here anyway. I hope you like it as much as he did.

Fiberlicious Portabella Mushrooms w/ baked potato

3 Tbsp ground flax seed
1.5 c. water
200 g Mushrooms, sliced
1 Tbsp garlic, minced
1 lg onion (approx. 211 g)
100 g Spinach, fresh
100 g bell pepper, mixed colors, diced
2 Tbsp barley flour
1 Tbsp Sumac, ground
1/8 tsp Garlic Salt
6 oz. portabella mushroom, sliced

Whisk flax seed into water and let stand.

In a large skillet, dry sautee mushrooms, garlic, and onions (no moisture added) over medium heat. Once mushrooms are reduced and onions transluscent, add spinach and peppers. Stir well.

Add barley flour, sumac, and garlic salt into the flax mixture. Whisk well to combine.

The spinach should be fully wilted by now. Stir in the flax mixture to fully coat the vegetables. Lay the portabella slices on top, turning once. Reduce heat to medium-low, cover and simmer for 10 minutes.

Serve.

Serves 2
Per serving (approx. 300 gr)
Calories – 180.3
Carbohydrates – 30.4g
Sugars – 3.7g
Fiber – 10.3g
Fat – 4.4g
Saturated Fat – 0.5g
Cholesterol – 0.0mg
Protein – 11.7g
Sodium – 183.1mg

Greek Salad Dressing/Vinaigrette

1/4 c. olive oil
1/4 c. basalmic vinegar
1/4 c. apple cider vinegar
2 Tbsp lemon juice
1 Tbsp garlic, minced (Image)
1 Tbsp lemon zest
1 Tbso McCormick Greek Seasoning blend
1 tsp garlic powder

Mix all ingredients well, with a whisk or shaker. Allow to sit for at least 2 hours before serving. I recommend recycling an old salad dressing bottle/jar or other tightly sealed container for storage.  Shake/Stir well before serving.

Makes 10 servings

Per serving (2 Tbsp)
Calories – 53
Carbohydrates – 1.5
Sugars – 1g
Fiber – 0g
Fat – 5.5g
Saturated Fat – 1g
Cholesterol – 0mg
Protein – 0g
Sodium – 64mg

Refried Beans

1 c. pinto beans, dry
1 c. mayocoba beans, dry
2 Tbsp garlic, minced (Image)
2 Tbsp olive oil
1/2 tsp garlic salt

Add beans and sufficient water to cover them well (at least 3″ over top of beans) to a large saucepan. Bring to a boil for 2 minutes. Remove from heat, cover, and let stand for at least 1 hour. Drain.

Replace water, return bean pan to stove. Bring to a boil. Reduce heat to med-low and simmer for at least 1 hour. Drain.

Mash beans using a mixer or food processor (my preference). Return beans to saucepan. Add garlic, olive oil, salt, and 1 cup water. Mix well. Simmer over low heat for 10 minutes.

Optional: Return refried beans to mixer or food processor, mashing to desired consistency.

Serves 8

Per 1/2 c. serving (approx. 122.5g)
Calories – 159
Carbohydrates – 25g
Sugars – 1g
Fiber – 6g
Fat – 4g
Saturated Fat – 1g
Cholesterol – 0mg
Protein – 9g
Sodium – 129mg

Garam Masala Hummus

Garam Masala Hummus with sandwich thin

3 cups garbanzo beans, cooked and drained
1 med. lemon, juice (approx. 1/4 c.)
3 Tbsp. garlic, minced (Image)
1 Tbsp. flax seed, ground
1 tsp. garam masala

Cook and drain garbanzo beans according to bag (or Google directions). Place beans and lemon juice in food processor and mix on high speed until appearance is mostly smooth and all levels spin at about the same speed.  Add garlic, flax, and garam masala. Continue to blend on high speed until appearance is smooth and everything is well mixed. Serve with naan, pita, veggies, or sandwich thins.

30 servings (2 Tbsp)

Calories: 30
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Fat: 0.5g  
Saturated Fat: 0g
Cholesterol: 0mg
Protein: 2g
Sodium: 1g

7-1/2 servings (1/2 cup) – Heart Healthy serving

Calories: 121
Carbohydrates: 20g
Fiber: 5g
Sugar: 3g
Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Protein: 6g
Sodium: 5g

Rice "Stuffing"

8 slices, whole grain bread
2 c. wild rice blend, cooked
2 c. brown rice, cooked
1 Tbsp. olive oil
1 med. onion, chopped (Image)
3 stalks, celery, diced
2 Tbsp. garlic, minced (Image)
1-1/2 c. mushrooms, sliced
4 Tbsp. pine nuts
1/4 c. red wine
1 c. vegetable broth
1/2 tsp. Garlic Salt
4 Tbsp. Sage, ground
3 Tbsp. Thyme, leaves
1/2 tsp. Black pepper, ground

Toast bread lightly, cut into 1″ cubes. Cook rices.

Heat olive oil in skillet and saute onion, celery, garlic, mushrooms, and pine nuts. Turn off heat and stir in wine.

Combine everything with spices in a large bowl until thoroughly blended.

Put in deep baking dish (I like to use a small roasting pan), pour broth evenly over the top, cover and bake at 350 for 30-45 min. Check every 15 minutes for moisture, add water as needed to keep “stuffing” moist.


Alternate 1 – Can be stuffed in chicken or small turkey like any regular stuffing. Be sure temperature in the middle of the bird reaches at least 180 deg. before serving.

Alternate 1.5 – Double recipe for larger bird and baste every 15-30 min.

Alternate 2 – Place Tofurkey or other protein source on top of the “stuffing” before bakin
g.

Serves 8

Per 1 cup (200 gr) serving
Calories – 289
Carbohydrates – 48g
Sugars – 5g
Fiber – 6g
Fat – 8g
Saturated Fat – 1g
Cholesterol – 0mg
Protein – 8g
Sodium – 244mg

Fun and tasty additions: 1/2 c. dried cranberries; 1-2 green apples, peeled and diced; 1/2 c. pecans or walnuts.

Mandarin Orange Peanut Sauce

Chicken Satay with Mandarin Peanut Sauce and Wild Rice

Bison Salad with Mandarin Peanut Sauce Dressing

1 c. Natural Creamy Peanut Butter
2 c. Fat Free Low Sodium Vegetable Broth
1 Tbsp. garlic, minced (Image)
1 Tbsp. Madras Curry Powder
1 tsp. Chili powder
1 tsp. Allspice, ground
1/2 tsp. Mace, ground
1 cup Cilantro, chopped
3 cups Mandarin Oranges in juice, drained

Whisk peanut butter, vegetable broth, and dry spices in 2 qt pan. over med-high heat.  Add cilantro and mandarin oranges. Continue to stir occasionally until mixture almost boils. Lower heat and simmer 3-5 min.

Makes 16 perfect 1/4 c. servings or 4 cups. 😀

Per serving:
Calories – 83
Carbohydrates 18g
Sugar 14g
Fiber 1g
Fat 8g
Saturated fat 1g
Cholesterol – 0mg 
Protein 4g
Sodium 234mg