Healthy Recipes Pro

Lots of healthy fats and omegas in this salad! I just returned from the Dole Salads Blogger Summit and of course, all I can think about this week is salad!

So now that I'm back I'm having fun making salads and getting ideas that were inspired from the Salad party!! This was today's dinner, yes I used Dole Arugula of course. I'm on a salmon kick lately and whenever I make salmon for dinner, I usually cook an extra piece for lunch.

I used to bring this salad to lunch when I had a full-time job, the capers compliment the salmon so well and a touch of shaved Parmigiano-Reggiano on top sends my taste buds into a very happy place! An interesting fact I learned from one of the Dole folks, most of their arugula is shipped to NY. That made me laugh because I LOVE the peppery mustard taste of arugula and use it in so many of my salads. If arugula isn't available where you live, you can use mizuna or baby mixed greens.

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100% grass-fed buffalo burgers with melted cheddar jack cheese and pico de gallo wedged in between two whole wheat tortillas. No pink slime in these burgers!!

This was inspired by a lunch I had at Applebee's, although this sandwich is far leaner! Sure, you can make this with lean beef, turkey or even use veggie burgers, but I wanted a fun way to introduce my first buffalo recipe on Skinnytaste.

Did you know that 100% grass-fed meat is leaner than grain-fed meat? The benefits of eating wild buffalo are that it's hormone-free and antibiotic-free, it tastes just like beef only sweeter and it's much leaner. Because the meat is so lean, you have to cook it for less time than you would a fattier ground beef burger or it will become dry and overcooked.

If you would like to try wild buffalo, I am hosting a giveaway on Skinny Bits, which ends this Friday; two lucky winners will get a Wild Idea Buffalo starter kit, go to Skinny Bits for a chance to win! And for those of you who would like to order right away, Wild Idea Buffalo, is giving Skinnytaste fans 20% off their first purchase using this code "WildIdea20" until May 31st.

You can make the pico de gallo yourself, but I cheated and used a pre-made organic brand for convenience. Look for small fajita sized whole wheat tortillas, I used La Banderita which were 2 points plus for two tortillas and I actually took a scissor and trimmed it a bit smaller to fit my burger better, but that's totally optional!

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I just wanted the muffin recipe from Good Eats Episode: Little Big Lunch: Eggs Benedict Special Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings. Overnight refrigeration not included.

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Marinated chunks of grilled chicken breast served over a bed of lettuce with feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.


Last week I got tickets to see the Dr. Oz Show live in the city, talk about a fun day! After, I had lunch with my friend at a Turkish restaurant and I fell in love with their Shepard's salad. They served it with fresh grated feta on the side and fresh lemon, I don't think I'll have feta any other way now. I savored that salad and took notes so I wouldn't forget it.


Today, I fell in love with it all over again. 

The fresh flavors of the lemon, a hint of dill, cucumbers, tomatoes with the grilled chicken makes a wonderful main dish salad, perfect for lunch or dinner. If you want to make it more substantial you could serve it in a pita. I went with real feta, I'm not a fan of the chalky taste in reduced fat feta and a little goes a long way.

Photo above served with skinny tzatziki sauce. (Pita not included in nutritional info)


A wonderful high protein, low fat, low carb, low point, gluten-free main dish salad!


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3.75 / 5 Stars | 7 Reviews

by Callisons Fine Foods, recipe developed by Kathy Casey

“Grilled bread salad! Callisons seasoned skewers threaded with artisanal bread, fresh mozzarella, and vegetables are served on a bed of romaine lettuce and dressed with basil pesto.”

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4 / 5 Stars | 7 Reviews

by Tarama

“Garbanzo beans, mango, romaine lettuce, pineapple, cucumber, celery, and carrots are seasoned with salt and lemon juice to make a simple and refreshing salad.”

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Nothing says Spring like the sweet taste of asparagus! Wrap it in prosciutto for a simple yet elegant side dish, perfect for Easter.

I got this idea from Rachel Ray only her version was with bacon. Prosciutto is a little fancier and I loved how the flavors combined. I enjoyed a bundle with a poached egg for lunch and it was divine, great for brunch!

You can easily double or triple this and assemble them ahead. Can you make them without the prosciutto? … sure! Just sprinkle with a little salt and lay them flat on the baking sheet, you can use the same cooking time.

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Caramelized onions, sauteed bell peppers and zucchini combined create a winning egg dish.

Frittatas are very versatile, they can be eaten for breakfast, lunch or dinner if paired with a salad. Cut into small squares, they can be served as an appetizer as well.

This starts on the stove and finishes in the oven. I like to use half eggs, half egg whites to lighten my frittatas yet maintain the taste and texture I prefer and keep the vitamins, iron and nutrients, but if you wish to use all egg whites, that would certainly work.

Note: This has been updated from the archives and slightly modified it to make it even better!

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The sweet crunch of jicama and carrot and the chewiness of raisins make a perfect tangy slaw to top a mashed bean-filled wrap. This is a refreshing lunch for two on the back deck!

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You can eat yourself skinny with this one from Skinny Taste’s blog. Good as a veggie lunch bowl or a Mexican side. 4 WW points. I added in the time to cook the rice.

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Skinny potato skins loaded with mildly spiced turkey, black beans, corn and tomatoes topped with cheese – you won't be able to stop at just one!

Seriously, I doubled the turkey filling and couldn't stop eating it. I had it with eggs for breakfast and on tortillas for lunch, even made some enchiladas with the extra… it is THAT good!

The serrano peppers give the filling a little extra kick that I just loved. I found them jarred in my Mexican aisle, the brand I used was Goya, a little goes a long way. You can make the potatoes and the filling the day before, then bake when you are ready to serve!

And did I mention they are gluten-free? To make them vegetarian, simply leave out the turkey and add a little more corn and beans to the filling.

Let the games begin!!

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4 / 5 Stars | 8 Reviews

by 3azza

“Fattoush is a flavorful and rich Lebanese salad. Pomegranate adds a sweet-and-sour flavor.”

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A vitamin packed smoothie, perfect for breakfast or lunch on the go!

Ok, so I'll admit, first time trying a green monster smoothie… and quite honestly I was not prepared to like it!

I mean, spinach in a smoothie?? Even though green may be my favorite color, it sounded way too healthy even for my taste! But it's January, a month of new beginnings, resolutions and cleaning our bodies so I was willing to take a chance.

So, after someone recently sent me their recipe I took a chance and tried it for myself. What's the worst that could happen? If I don't like it, I'll just toss it, right?

I had all the ingredients on hand and put them in my blender. Myself, my teenager and my aunt just watched as the blender ran and the smoothie turned into a shade of bright green.

I was the first to test it out, and not bad! Good actually! All I really tasted was the peanut butter and banana, nothing else really stood out. I could get used to this! They all agreed, even my picky teenager thought it was good!

So, why should you try a GREEN MONSTER?? Vitamins!! A, C, K, iron, fiber, folate, lutein, magnesium, potassium, protein and calcium! Give it a try and see what you think!

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4 / 5 Stars | 1 Review

by MARBALET

“These are perfect entertaining food for a lady’s tea luncheon or company.”

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A classic, kid-friendly comfort dish made into a soup. A great way to sneak some veggies into those picky tummies while enjoying a tasty warm bowl of soup.

I was a picky kid growing up, I remember the first time I liked broccoli it was smothered with melted cheese. Not really a bad thing because I got my serving of dairy and it was the start of my adoration for broccoli.

Using the same principal, this soup will please those picky palates while still serving plenty of vegetables such as carrots, celery and broccoli. You can cook the broccoli to your family's liking. Adults tend to like it tender crisp, while I find for the kids, if you cook it longer it dissolves into the soup making it impossible for them to pick out and they may even realize broccoli is not so bad after all!

Personally, I found one cup was satisfying as I had this for lunch, but if you would like to make this four servings for a larger bowl, the Weight Watcher Points would increase to 8 points plus, and the calories would increase to 315 per bowl. Enjoy!!

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