Foodie Friday: Watermelon Fruit Salad

Recipe of the Day: Watermelon Fruit Salad

Recipe from The Beachbody Blog
Serves: 4 servings

Ingredients
1½-inch thick slice fresh watermelon, cut into 4 wedges (quarters)
4 Tbsp. reduced fat (2%) plain Greek yogurt
4 medium strawberries, sliced
2 Tbsp. fresh blueberries
¼ cup fresh blackberries
1 kiwi fruit, cut into 4 slices
4 fresh mint leaves

Instructions
Spread each watermelon wedge with 1 Tbsp. yogurt. Top evenly with strawberries, blueberries, blackberries, and a kiwi slice.
Garnish with mint leaves; serve immediately.

Container: 1 purple

Foodie Friday: Sweet Potato Salad

Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 2 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, diced
½ medium red bell pepper, diced
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.
Set aside.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Foodie Friday: Watermelon and Feta Salad with Mint

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings, about 1 cup each

Ingredients:
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
¼ tsp. sea salt
¼ tsp. ground black pepper
1 dash hot pepper sauce (like Tabasco) (optional; to taste)
3½ cups cubed watermelon
2/3 cup crumbled feta cheese (about 2½ oz.)
3 Tbsp. chopped sweet onion (like Maui or Vidalia)
1/3 cup chopped fresh mint leaves

Preparation:
1. Combine oil, lemon juice, salt, pepper, and hot sauce (if desired) in a medium bowl; whisk to blend. Set aside.
2. Combine watermelon, cheese, onion, and mint in a large serving bowl.
3. Drizzle with dressing; toss gently to blend.

Foodie Friday: Sliced Peach and Heirloom Tomato Salad

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
2 tsp. extra virgin olive oil
3 Tbsp. red wine vinegar
2 Tbsp. finely chopped mint (or basil, chives, or parsley)
¼ tsp. sea salt
¼ tsp. ground black pepper
4 medium ripe peaches, sliced
4 medium heirloom tomatoes, sliced into wedges
2 Tbsp. crumbled feta cheese

Preparation:
1. Combine oil, vinegar, mint, salt, and pepper in small bowl; whisk to blend. Set aside.
2. Arrange peaches and tomatoes on a large serving platter.
3. Drizzle evenly with dressing.
4. Top evenly with cheese.

Foodie Friday: Arugula Salad with Peaches and Mozzarela

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
8 cups arugula (or mixed salad greens)
2 medium ripe peaches, sliced
1 oz. fresh mozzarella cheese, thickly sliced
1 Tbsp. extra-virgin olive oil
3 Tbsp. balsamic vinegar

Preparation:
1. Place arugula on a large serving plate.
2. Top with peaches and cheese.
3. Drizzle salad evenly with oil and vinegar.
4. Serve immediately.

Foodie Friday: 21 Day Fix Approved Lentil Salad

Total Time: 1 hr. 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 6 servings, about 1½ cups each

Ingredients:
⅓ cup fresh lemon juice
2 Tbsp. extra-virgin olive oil
½ tsp. dried thyme (or 1½ tsp. chopped fresh thyme)
Sea salt and ground black pepper (to taste; optional)
3 cups cooked lentils
½ cup crumbled feta cheese
1 medium cucumber, finely chopped
3 medium celery stalks, finely chopped
2 cups quartered cherry tomatoes
1 medium red bell pepper, finely chopped
¾ medium red onion, finely chopped
½ cup fresh parsley, chopped
¼ cup fresh mint leaves, chopped

Preparation:
1. Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.
2. Season with salt and pepper if desired. Set aside.
3. Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.
4. Drizzle with dressing; toss gently to blend. Refrigerate, covered, for 1 to 12 hours.
5. You can eat it after an hour, but the next day is the best!

Greek Zucchini Salad

Greek Zucchini Salad in a Mason Jar

Total Time: 25 min.
Prep Time: 25 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
2 medium zucchini
½ ripe medium avocado, cut into cubes
¼ cup reduced-fat (2%) plain yogurt
1 clove garlic, finely chopped
1 shallot, finely chopped (or 2 Tbsp. red onion)
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
½ cup sliced celery
½ cup thinly sliced red bell peppers
½ cup thinly sliced red onion
½ cup sliced cucumber
6 cups shredded spinach
½ cup halved cherry tomatoes
¼ cup crumbled feta cheese
¼ cup pitted Kalamata olives

Preparation:
1. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard core. Cut slices lengthwise into ½- inch ribbons. Set aside.
2. Place avocado, yogurt, garlic, shallot, lemon juice, and parsley in a blender; cover. Blend until smooth. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
3. Evenly layer celery, bell peppers, onion, cucumber, spinach, tomatoes, cheese, olives, and zucchini on top of dressing in jars.
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Spring Salad with Peas and Radishes

Spring Salad with Peas and Radishes

Total Time: 27 min.
Prep Time: 15 min.
Cooking Time: 2 min.
Yield: 4 servings

Ingredients:
Hot water
¼ cup fresh lemon juice
1 Tbsp. extra-virgin olive oil
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups fresh shelled peas
1 head Bibb lettuce (or arugula), washed, patted dry, leaves torn
¼ cup coarsely chopped fresh mint
1 cup thinly sliced radishes
2 Tbsp. shaved pecorino Romano cheese (optional)

Preparation:
1. Bring water to a boil in medium saucepan.
2. Combine lemon juice, oil, salt, and pepper in a small bowl; whisk to blend. Set aside.
3. Add peas to water; cook for 1 to 2 minutes. Drain.
4. Plunge peas into ice water for about 10 minutes, or until peas are cold; drain again. Set aside.
5. Combine lettuce and mint in a large serving bowl; mix well.
6. Top with peas, radishes, and cheese. Drizzle with dressing; toss gently to blend.
7. Divide evenly between four serving plates.

Homemade Croutons with Parmesan and Herbs

Homemade Croutons with Parmesan and Herbs

Total Time: 30 min.
Prep Time: 5 min.
Cooking Time: 25 min.
Yield: 4 servings, about ⅓ cup each

Ingredients:
Nonstick cooking spray
4 slices whole-grain bread, crust removed, cut into 1-inch cubes
1 tsp. dried parsley (or basil, or oregano)
½ tsp. garlic powder
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
¼ cup shredded Parmesan cheese, divided use

Preparation:
1. Heat oven to 300° F.
2. Lightly coat baking sheet with spray; set aside.
3. Combine bread, parsley, and garlic powder in a medium bowl; mix well. Season with salt and pepper if desired.
4. Spread bread mixture in an even layer on baking sheet. Top with any seasoning mixture remaining in the bowl. Lightly coat bread with spray. Sprinkle with half of cheese.
5. Bake for 10 minutes, or until crisp and golden brown. Turn bread pieces over.
6. Sprinkle with remaining cheese. Bake for an additional 10 to 15 minutes, or until crisp and golden brown.
7. Store in an air-tight container.

Vegetarian Pizza Salad

Vegetarian Pizza Salad

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
1 tsp. olive oil
1 Tbsp. red wine vinegar
1 Tbsp. tomato sauce, no sugar added
½ tsp. dried oregano
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup fresh arugula
1 cup romaine lettuce
10 fresh basil leaves, torn into pieces
½ cup halved cherry tomatoes
¼ medium green bell pepper, sliced
¼ medium onion, sliced
¼ cup sliced mushrooms
5 black olives, sliced
2 bocconcini (small mozzarella balls) (about 1 oz.)
1 pinch crushed red pepper (optional)

Preparation:
1. To make dressing, combine oil, vinegar, tomato sauce, and oregano in a small bowl; whisk to blend. Season with salt and pepper if desired. Set aside.
2. Combine arugula, romaine, basil, tomatoes, bell pepper, onion, mushrooms, and dressing in a large serving bowl; toss gently to blend.
3. Top with bocconcini and crushed red pepper (if desired); serve immediately.

Avocado Egg Toast Salad

Avocado Egg Salad Toast

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
8 large hard-boiled eggs, coarsely chopped
1 ripe medium avocado, slightly mashed
2 Tbsp. fresh lemon juice
½ tsp. sea salt (or Himalayan salt)
4 slices low-sodium sprouted whole-grain bread, toasted
1 cup watercress

Preparation:
1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.
2. Spread ¼ of egg mixture onto each slice of toast.
3. Top evenly with watercress.

Foodie Friday: Salad In A Jar

Total Time: 20 min.

Prep Time: 20 min.

Cooking Time: None

Yield: 4 servings

Ingredients:

½ cup red wine vinegar

4 tsp. olive oil

2 Tbsp. country-style Dijon mustard

2 Tbsp. finely chopped tarragon

1 cup thinly sliced celery

8 oz. cooked chicken breast, boneless, skinless, cut into ½-inch cubes

1 cup red grapes

4 cups fresh spinach

¼ cup walnut halves

Preparation:

1. Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.

2. Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.

3. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Variations:

Almonds – Substitute sliced, toasted almonds for walnuts

Apples – Substitute ½ cup apples tossed in 1 tsp. fresh lemon juice for ½ cup grapes

Curry Dressing – Substitute ¼ cup reduced fat (2%) plain Greek yogurt and ½ tsp. curry powder for red wine vinegar, mustard, and tarragon

Watercress – Substitute watercress for spinach

Foodie Friday: Italian Style

Happy Friday. In honor of my grandfather, today's Foodie Friday is all about our favorite food-Italian food!

Candied Balsamic Tomatoes and Mozzarella Salad

INGREDIENTS

• 4 cups grape tomatoes
• 1 packet Stevia
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1 Tbsp balsamic vinegar
• 4 oz. fresh mozzarella cheese, drained and cut in small pieces
• 1/4 cup small fresh basil leaves, torn
• Cooking spray

INSTRUCTIONS

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add tomatoes to pan; cook 5 minutes or until tomatoes release juices. Sprinkle with Stevia, salt, and pepper; cook 2 minutes.
3. Drizzle with vinegar and cook about 30 seconds or just until vinegar evaporates.
4. Transfer tomato mixture to a serving bowl. Add mozzarella and basil, toss and enjoy!

- See more at: http://www.eat-yourself-skinny.com/2012/01/candied-balsamic-tomatoes-mozzarella-salad.html#zlrecipe-container

Tomato and Baby Bell Pepper Tarlets

INGREDIENTS

• 1 sheet frozen puff pastry dough, thawed
• 1/4 cup (1 oz) grated Parmesan cheese
• 2 Tbsp light mayonnaise
• 1 small garlic clove, minced
• 8 grape tomatoes, cut into 1/8-inch thick slices
• 3 baby bell peppers, cut into 1/8-inch thick rings
• 2 Tbsp fresh thyme leaves

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Unfold dough and place on a work surface lightly dusted with flour. Roll gently into a 10 x 9-inch rectangle. Cut dough into 20 rectangles and prick each dough piece liberally with a fork. Arrange dough pieces on a baking sheet lined with parchment paper. Chill about 10 minutes.
3. Combine cheese, light mayo and garlic, stirring well. Spread a scant 1/2 teaspoon cheese mixture over each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings.
4. Bake 400 degrees F for about 15 minutes or until dough is lightly browned. Remove from oven and sprinkle evenly with thyme. Enjoy!

- See more at: http://www.eat-yourself-skinny.com/2012/01/tomato-and-baby-bell-pepper-tartlets.html#zlrecipe-container

Baked Ziti

Ingredients

• 1 lb gluten free or whole wheat ziti pasta, cooked
• 1½ lbs lean, ground turkey
• 1 tbls olive oil
• 1 tbls dried basil
• 1 tsp dried oregano
• 2 tbls garlic powder
• ¼ cup dried onion (or 1 tbls onion powder)
• 1 tsp chili powder
• 1 tsp honey
• ½ cup water
• 1 (15 ounce) can tomato sauce
• 4 oz garlic & herb goat cheese

Instructions

1. Preheat oven to 350F. While the pasta cooks, in a large skillet, cook the turkey meat over medium high heat.
2. Drain any fat from the pan and add in basil, oregano, garlic powder, dried onion, chili powder, honey, water, and tomato sauce. Let simmer for 5-10 minutes to let flavors blend. Stir in goat cheese until blended.
3. Drain pasta and add to the cooked meat sauce and mix well. Transfer to a baking dish and bake at 350F for about 15 minutes or until hot and bubbly.
4. ©Around My Family Table