Jicama Salad with Radish and Avocado

 

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It’s finally raining here in OZ and Iย can’t tell you how much we need it! I have all the windows open in my home and the smell of the first rain of the season is intoxicating! Lightly in the back ground Come Undone by Duran Duran is playing and as the breeze blows my curtains I can hear the distant laughter of my Baby Eden who has gone home echoing in my mind… I miss the way he smells, the way he looks at me, and the way his sweet hand felt on my cheek. I wonder if he thinks of me as much as I think of him??

Oh No EDEN don’t cry!!

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Oh but I can’t help it! I miss him so much. He was my little companion during my morning coffee, afternoon walks, and evening wine. Goodness EDEN! Maybe I need to add a little jalapeno to my freshly juiced kale?? That ought to snap me out of it.

Sigh…. I want to be around for my family for a long time so I have been looking at my diet to see what kind of nutritional tweaks I could do to it. I noticed I do not have a lot of fat in my diet good or bad so I need a recipe that will add that healthy fat into my diet without hurting my waistline and folks I got it! So you can get to making this yummy salad to be around your family members longer, I will tell you….

What You Will Need:

2 Avocados, cubed

2 C Jicama, shredded

1 1/2 C Radishes, sliced thinly

4 Tbsp Raw Pumpkin Seeds (No oil or salt added)

1/4 C Dried Cherries or Currants (No sugar added)

** If possible, buy your pumpkin seeds and dried cherries in bulk. It is truly much cheaper.

For The Dressing:

1 C Plain Greek Yogurt

1 Orange, juiced (I like the sumo kinds this time of year if you are really lucky Navel oranges are in season.)

1 Lime, juiced

2 Tbsp Olive Oil

pinch of Salt and Pepper

Now that you have all that you need,

Prep your Mis en Place ๐Ÿ™‚ ย  ย Remember doing this makes cooking more enjoyable and easier.

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In a large glass bowl, add in the sliced radishes, diced avocado, cherries, and raw pumpkin seeds.

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Next, peel the jicama,ย then using a cheese grader shred the jicama.

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Like this! Then add to the glass bowl with the rest of your dry ingredients.

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In a separate small glass bowl, add in the plain greek yogurt, and the juice from the orange.

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Then add in the juice from the lime.

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Next, add in the olive oil with a pinch of salt and pepper.

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Whisk well.

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Pour the dressing over the salad then cover with a lid and shake it, shake it, shake it! Oh shake your hips too while you are at it ๐Ÿ™‚

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There you go! Wasn’t that easy? You now have a salad that is bursting with heart healthy fat and overflowing with fantastic flavor!!! Look at that fiber!

Makes 4 Servings:ย 290 cals, 16 G fat, 30 G carbs, 9 G pro, 6 G fiber, 4 G sugar

Cheers To Another Waistline Friendly Meal!

Kisses ๐Ÿ™‚

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Sweet and Sour Skewers

 

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I really had fun making this dish. What made it so fun was to have my daughter in law help me come up with the idea, and make it with me ๐Ÿ™‚ Watching her slowly cut the veggies up to a chefs precision was delightful! Not to mention being able to glance to the side to see Baby Eden watching me cook with absolute delight in his eyes when he sees me. I die! ย Cooking with her while listening to Stevie Nicks Stand Back sipping on sparkling cucumber water made for a delightful evening, especially when everyone who got to eat it says “That’s a Favorite, that’s a favorite!!” I look forward to coming up with new ideas on how to make some of our favorite foods waistline friendly with her.

So that you can get to making this dish for someone you love, I will tell you….

What You Will Need:

I Pkg Lean Ground White Turkey Breast

2 Lg Red Bell Peppers, chopped in to 1 inch pieces

1 Bunch Green Onions, minced with the white and green parts separated

1 Lg can of Pineapple chunks (NO SUGAR ADDED!) separate the pineapple from the juice, but save it for your sauce. Set aside 1/2 Cup of the pineapple and mince.

1 Lg Carrot, shredded

2 Tbsp Fresh Ginger, grated and minced

2 Tbsp Chinese Five Spice

For the Sauce:

Juice from the pineapple

1 Tbsp Brown Sugar

1 Tbsp Crushed Red Peppers

2 Tbsp Ketchup

4 Tbsp Soy Sauce

1 Tbsp Red Wine Vinegar (Or rice wine vinegar)

Now that you have what you need,

Prep your Mis en Place ๐Ÿ™‚

I need to stress a little how easy it is to make this dish. Most meals are very easy to make if you do your Mis en Place first.

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Pre heat your oven to 350.

In a bowl, combine the turkey, shredded carrot, minced green onion (White and light green parts only),ย minced ginger, chinese five spice, and minced pineapple.

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Roll into bite sized balls and place on parchment paper then bake in the oven for 12 minutes.

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While the meat is cooking, in a glass bowl combine the pineapple juice, crushed red peppers, soy sauce, red wine vinegar, ketchup, and brown sugar.

Whisk well.

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In a pan on the stove set to medium high heat, add in the green parts of the green onion with the red bell pepper.

Cook untill small black marks appear on the bell pepper then add in the remaining pineapple.

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By now the meat should be cooked, so add the meat into the pan with the bell peppers in it.

Add the sauce you made to the pan.

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Simmer for three minutes and remove from heat.

Assemble your skewers meat, bell pepper, pineapple continue.

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Drizzle with the sauce from the pan, then pour yourself a glass of wine and watch your loved ones face light up when they take their first bite!

Makes 4 Servings:

243.5 Cals, 1.2 G fat, 29.6 G carb, 2.3 G fiber, 28.6 G pro, 17.5 G sugar

Extra: You can always make a double batch of these to freeze for a later date.

Cheers!! To Another Waistline Friendly Meal!

Kisses

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***In Loving Memory of Peaches….. He was OUR baby.

Baby EDEN

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Its been awhile.. But I have a wonderful excuse and I’m so excited to share it with you all. My journey took me 516 miles away from my home in OZ, running through airport terminals hoping to catch an earlier flight towards my destination. I’ve often waited for my connection flights watching people run like mad towards their connection wondering, what were they in such a rush for? Were they in a hurry to catch an important meeting, rushing to see loved ones, or were they like me, rushing for my reason? So before I tell you my reason…

Break out the Champagne and grab a good cigar I’m having Moet White Star and an Opus X and I’m listening to Barber: Adagio For Strings played by Zรผrich Baroque Strings (You have to play this.) because……

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IT”S A BOY!!!

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Meet baby EDEN. (Grand baby EDEN)

I was so honored to be asked to be there for the birth of my first grandchild. It took two days for him to come into this world and even all the coffee in the world couldn’t help keep us awake.

(Day one) After 24 hrs. I’m sucking down coffee like MAD.

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Day two lol.

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Even my son took his 5 minute naps when he could.

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The moment I started to shed my tears quietly was watching an expectant father keep his silent, constant watch over his wife, praying for a safe delivery for them both. Ready as a soldier (that he is) to jump at any moment to get her whatever she wanted, or needed.

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Then the moment came……

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Happy Birthday my sweet baby EDEN.

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I love my children, andย  I love them so much I wonder “How could my heart possibly love anymore?” …Then your heart grows even bigger.

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The small sounds he makes, the way he smells, everything about him is wonderful!

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After sometime I headed back to their home to get food ready and allow the sweet new family to bond in peace. So what did EDEN do?

Celebrated!

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I had a wonderful time that evening. It was a little lonely, but it was nice to be with my thoughts. Thoughts of his future… What will he be like when he grows up? Who will be the first to win his heart? Who will be the first to break his heart??…. Oh baby don’t you worry! Foxy has you! (Foxy is what they call me instead of grandma.) LOL.

Ok, baby is on his way so I better get to cooking meals for the new family to have for the week.

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Look at that face!!

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After the week flew by I was heading home…..

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That had to be the loneliest plane ride home.. I was bawling! This time I slowly made my way through the terminal to catch my connection. There were no earlier flights to grab so I sat and watched others rushing around wondering if any of them were on their way to meet a new loved one coming into this world.?

Then I got a phone call from my son who said that they were going to baby EDEN’S appointment in the morning and if they get the “All clear” from the doctor they would be up the next day!

All clear!

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One day apart was too long.

Here is a hilarious picture my daughter in laws mom made of baby EDEN portraying what he would be like if he was mine. I DIE!!!

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Every second I had him, I was memorizing everything about him.

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Holding him I would pray for him. I would pray for his future…

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In his sleep I would make silent promises to him that only he would know…. Then 2 weeks flew by and I had to say goodbye to him.

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How do you do that? How do you tell your heart not to break???

How do you say goodbye to this face!!??

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Oh baby EDEN I’m here and will always be here for you…… I LOVE YOU!!

I promise, I promise, I promise to continue to pursue good health and nutrition so I will be here to see what your bright future holds for you.

Cheers! To eating Waistline Friendly Meals to insure many years to come!

KISSES!

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Cozy Quinoa with Garden Vegetables

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EDEN has been BUUUSSSYYY! So what this hard-working lady needs is a meal that is fast, cozy, nutritious, and delicious! I love meals that you can freeze for later nights when you don’t feel like cooking or just to take to work for the week. As I told you before, the garden of Eden has zucchini growing like nuts out there and I’m finding ways of sticking it in anything and everything I cook and this dish is perfect for it. So this is dedicated to all you hard workers out there. It’s so easy to make you will have time to relax.

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So turn up the music Fitz & The Tantrums is singing Money Grabber and I’m pouring myself a beautiful glass of Decoy Chardonnay and I have some left so come on over! ๐Ÿ˜‰ But before you do, hit the store and I will tell you…

What You Will Need:

1 Cup Quinoa, cooked according to package

2 Cups Chicken Or Vegetable Stock (homemade if you can)

3 Large Zucchini, chopped

2 Large Leeks, chopped (white and light green parts only)

1 Small Sweet Onion, chopped

3 Large Tomatoes, chopped

4 Ounces Sharp Cheddar Cheese, shredded

1 Cup Fresh Basil, chopped

1 1/4 Garlic Salt

1 Tsp Smoked Paprika

1 Tsp Dried Oregano

Got your stuff??

Perfect Prep your Mis en Place ๐Ÿ˜‰

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Pre heat your oven to 350.

On the stove set to medium high heat, bring your chicken stock to a boil. Cook the Quinoa until all the liquid has evaporated.

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As the quinoa cooks, in a separate pan, add in the zucchini, onion, and leeks. Allow them to sweat at a medium temperature.

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Once they start sweating, add in the oregano, paprika, and garlic salt.

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Next add in your fresh tomatoes and shake your hips lol. The smell is AMAZING!

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When your mouth starts watering, add in the cooked quinoa and transfer the ingredients to a baking dish.

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Sprinkle with cheddar cheese and fresh basil. Place in the oven for 20 minutes to allow the ingredients to marry each other.

This is when you kick your feet up and have that glass of wine ๐Ÿ˜‰

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Dinner is served!! You now have a healthy meal that will last you all week!

Serves 8:

277.5 cals, 11.2 G fat, 30.4 G carb, 3.8 G fiber, 13.1 G pro, 2.1 G sugar

Extra: You can also add in 99% lean ground white turkey breast to add more healthy protein to your meal.

CHEERS to another Waistline Friendly Meal!

KISSES!

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Greek Yogurt with Chick Peas and Hummus

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Eyes Without a Face by Billy Idol is slowly playing from my computer as I relax in my back yard thinking of a snack that I can make for a friend of mine that is coming over. I’m sipping on a Johnnie Walker Platinum Label “up” getting ready to enjoy a Padron.

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I want to make something that is tasty as well as nutritious. Snack time should be taken just as seriously as any meal you eat. I want protein to satisfy and taste that makes me shiver. I know! I will use greek yogurt!

She will be here soon so I will tell you..

What You Will Need:

1 Cup Fat Free Greek Yogurt, divided

4 Tbsp Hummus (I have a great recipe for hummus, just use the search bar.), divided

1 Tsp Olive Oil, divided

4 Tsp Lemon Zest, divided

16 Chick peas, divided

1 Tbsp Sesame Seeds, divided

1 Tsp Lemon Thyme, divided

Pinch of Sea Salt

Pinch of Black Pepper

This dip is sooooo easy to make that you wont need to do any Mis en Place prep. Sigh….. I love Mis en Place prep work.

In two separate bowls, add in 1/2 C greek yogurt

1/2 the chick peas

1/2 the hummus

1/2 the olive oil

1/2 the lemon zest

1/2 the sesame seeds

1/2 the lemon thyme and

a pinch of sea salt and black pepper to each.

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See that’s it!

Unbelievable how tasty this dip is for such little effort! Go figure that’s usually how it works lol.

Makes 2 Servings:

225.2 cals, 10.7 G fat, 20.3 G carbs, 2.6 G fiber, 10.9 G pro, 12.3 G sugar

If you like, omit the olive oil.

202 cals, 5.4 G fat, 20.3 G carbs, 2.6 G fiber, 10.9 G pro, 12.3 G sugar

Serve the dip with sprouted pita chips or fresh-cut veggies.

Cheers to another Waistline Friendly Meal!!

KISSES!! (My deer in the headlights shot) ๐Ÿ˜‰

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Fresh Basil Pesto

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With the heat index hitting OZ at 110 degrees I am actually felling very relaxed and comfortable as I sit outside on the patio enjoying some good company. I think to be comfortable in 110 degree weather you need to be with good company or else lets face it, it would be pretty darn miserable outside!! Lol! ๐Ÿ™‚ Have you ever noticed how good company can help you forget how miserably hot it is? Or have you ever had a bad meal that you didn’t realize was bad because you were having so much fun with the person you are with? To me its a good reminder to always be someone elses good company ๐Ÿ˜‰

The silky voices of Ambrosia are seeping in the air as they sing You’re the Only Woman. This song would make any girl feel special! Take notes!! I’m sipping on a glass of Joel Gott Cabernet getting read to enjoy an Opus as I look out at my garden amazed at how my basil has taken off! Just like my zucchini, I have way to much. What am I going to do with it?? PESTO!!!

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I know pesto can be fattening buuut, it’s made with a heart healthy olive oil and in moderation, it’s sooooo good for you. That’s another reason it’s good to pay attention to your diet, so you can enjoy a serving of fresh pasta with pesto on occasion ๐Ÿ˜‰ so jump in your car to hit the store and I will tell you..

What You Will Need:

2 Cups fresh Basil (Basil is so easy to grow I encourage you to grow some in a small pot)

1 Shallot, rough chop

6 Cloves Fresh Garlic, rough chop

1 Cup Raw Pine Nuts (You can use walnuts if you prefer)

1/2 Cup Olive Oil (Save 1 tsp to rub on your face, Seriously! That’s all I use for skin care and its cheaper than any lotion in the store.)

I know, get on with it EDEN

1 tsp Salt

Time to put on a song that make you feel chill and

Prep your Mis en Place Love ๐Ÿ˜‰

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With your shallots, and garlic, do a rough chop to help out your worn out blender.

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Toss the shallots, garlic, basil, pine nuts, and salt into your blender.

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Start to blend slowly and add in the olive oil.

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Look at you getting so fancy making your own sauce!! I find it very satisfying ๐Ÿ™‚

So since you normally eat waistline friendly, add in some fresh made pasta.

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There is a huge difference between fresh pasta and store-bought pasta. If you can I encourage you to do so.

Makes 4 Servings (without pasta)

188 cals, 20.3 G fat (HEALTHY) 1.5 G carb, .6 G fiber, 1.5 G pro, .4 G sugar

Extra: Instead of using pasta, be kinder to your tummy and use fresh zucchini noodles. Simply use a shredder to creat the noodle effect. If you go to my tip page you will see the tool I’m talking about.

EXTRA EXTRA! You will need to brush your teeth after eating this meal lol! But hey that’s healthy too! ๐Ÿ˜‰

Cheers to another Waistline Friendly Meal!!

KISSES!

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Quinoa stuffed Bell Peppers

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“Cause you… play me like a symphony…play me till your fingers bleed. I’m your greatest masterpiece….. You ruin me.” Oh my goodness this song is so beautiful! It’s You Ruin Me by The Veronicas. I wonder what happened to her? I feel for anyone who would ever feel that way. Maybe this song is a little to heavy for this dish but it’s creating emotion in me that will pour out into my food so its worth it ๐Ÿ™‚ Speaking of pouring….

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I don’t know which one to choose! I’m thinking of starting left to right. lol I kid! ๐Ÿ˜‰ I’m going to stick with just a single Gold Label Johnnie Walker up. It’s a beautiful peaceful evening so I think I will sit on my porch with my drink and smoke a lovely cigar, OPUS for tonight!

I’m so full from this protein packed dish so I better get to sharing with you..

What You Will Need:

4 Bell Peppers (any color) Tops cut off and rough chopped

1 Pk 99% Fat Free ground Turkey Breast

1 Onion, rough chopped

1 Large Tomato, chopped

1 Cup Quinoa, cooked according to package (If you can buy in bulk! It is so much cheaper!)

2 Cups Chicken Stock to cook your quinoa with. (Homemade if you can.)

1 Cup Fat Free Feta Cheese, crumbled

2 Tbsp Cumin

1 Tbsp Chipotle Powder

1 Tbsp Tabasco Sauce

1 Cup Fresh Cilantro, chopped

What the heck toss a bunch of Garlic in there too ๐Ÿ™‚

Ok so hopefully you have everything you need so you can fill your bellies with this nutritional dish.

Prep your Mis en Place

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Like this….

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Smile a lot and don’t forget to shake it!!

Pre heat the oven to 380. Cut the bottoms off the bell pepper off slightly to stabilize them. Cut the tops off and discard the stem but chop the cut off parts.

As seen here…

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Place the bell peppers in a glass oven safe dish or any pan that works for you. Place them in the oven to start roasting.

Let them roast while you cook the quinoa and turkey.

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In a pot on the stove, cook the quinoa in the chicken stock. Cook until all the liquid has evaporated.

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While the quinoa cooks, start sweatingย  your bell pepper tops, onion, and garlic in a pan set to medium high.

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Next add in the turkey to the pan with the bell pepper and onions. Crumble the meat and cook through.

Add in your fresh tomatoes, chipotle powder, and cumin.

Yummy!! My mouth waters at the smell!

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Mix well and add in 3/4 of the feta then add in your fresh cilantro.

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Lower the heat to low and add in the cooked quinoa, and tabasco.

Mix well.

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It’s so colorful!!!

Take the peppers out of the oven. Use a spoon to stuff the bell peppers.

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Sprinkle the top with the remaining feta and place back in the oven to cook for 10 more minutes.

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You are done!! I am so pleased with how flavorful the dish is. I love the sweetness of the roasted peppers paired with the spice from the chipotle.

Makes 4 Servings:

245 cals, 2 G fat, 22 G carb, 4 G fiber, 33 G pro, 6 G sugar

Extra: Sometimes I like to add pine nuts to the stuffing. It adds a nice nutty flavor to the mix.

Cheers to Another Waistline Friendly Meal!

KISSES!

I’ve missed you

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Stuffed Zucchini

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I am so digging this summer! I enjoy simple evenings sitting on my back patio watching the sunset, occasionally enjoying an evening cigar with something cool to drink. I often think of recipes and how to make them better for you, for me…. U2 is on and I’m listening to Stay (Far away, So Close) as I smoke on a cigar that I haven’t tried before, It’s a My Fathers and I rather enjoy it, it fits the evening perfectly.

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Puff… I had a pretty good first harvest of my zucchini. My problem is what am I going to do with them? I have so many and I can only make so much bread orย  so many muffins I’m going to have to resort to making wigs out of them! But before I do that, I think I’m going to stuff those suckers ๐Ÿ˜‰ Yes, That is what I’m going to do, the wigs will have to wait.

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Look at my babies! They make me so proud! Hopefully you all are feeling as chill as me so turn up that song, sway a little bit and I will tell you…

What You Will Need:

4 Large Zucchini, scrubbed, cut in half-length wise

Home made Shallot Sauce (I have my recipe on the blog just enter it in the search area) Yes, you can use the kind in the jar if you like.

1 Pk Hot Italian Sausage SOMETIMES you just need sausage! (Turkey is a wonderful lean alternative), crumbled and cooked through

1 Cup sliced Black Olives

1 Cup Part Skim mozzarella, shredded

Lets get to stuffing these bad boys so we can stuff our tummies with them ๐Ÿ™‚

Prep your Mis en Place

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Pre heat your oven to 400.

Cut the zucchini and place on a cookie sheet and bake for 20 minutes.

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While the zucchini are baking, get to making your homemade sauce or just bring the kind in a jar to a simmer.

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Cook your sausage in a separate skillet until it is cooked through.

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Add the cooked sausage to your yummy sauce.

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Add some fresh basil if you are making the homemade shallot sauce.

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The smell has the power to transport you to a tiny village in Italy. I don’t want to open my eyes.

After the zucchini has baked for 20 minutes, take them out of the oven and scoop the seeds out with a spoon like this….

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Fill the middle with your sausage sauce and top with sliced black olives.

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Then sprinkle with mozzarella cheese and place back in the oven to bake for 5 more minutes or until the cheese has melted and bubbles.

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This dish is so easy to make and tastes so darn GOOD!

Serving size is 1 Whole Zucchini!

356.3 cals, 23.9 G fat, 13.5 G carb, 3.1 G fiber, 25.1 G pro, 4.1 G sugar

Extra: 1/2 of this is a great post workout snack.

Cheers to another Waistline Friendly Meal!

KISSES!!!

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Summer Chicken Salad

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I LOVE SUMMER! I love everything about it! One of my favorite things to do in the summer is to take a picnic lunch to the lake and spend the afternoon there. Usually when I go it’s on a whim and I like to pack fast and get there, so this recipe is one of my favorites to take to the lake. Its super easy to make, it’s healthy, delicious, and it makes your simple picnic seem a bit more special compared to throwing in a couple of peanut butter sandwiches in your basket. Oh DON’T forget the wine you cannotย  forget the wine! They wont let you in the park without it ๐Ÿ˜‰ ย  I kid.

Pink is singing Please Don’t Leave Me as I sip on my Hibiki and slowly puff on a Vato. It’s about 8:30 in the evening and I am sitting on my back patio smiling to myself as I enjoy some of the little pleasures in life. Now so you can enjoy some of the little pleasures in your life, I will tell you….

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What You Will Need:

1 Roasted Chicken, skin removed chop the meat

5 Stalks Celery, chopped

1 Small Yellow Onion, chopped

1 Small Zucchini, chopped (I love adding zucchini to this dish. It doesn’t take away from the flavor and it adds some nutritional bulk to your meal.)

2 Cups Cherries, pits removed, chopped

1/2 Cup Raw Cashews, smashed

1/4 Cup Light Mayo (Please don’t use a lot, it’s not necessary and it takes away from the beautiful flavors of the ingredients. I use just enough to create a bind.)

1 Tbsp Dried Thyme

Salt and Pepper to taste

Now that you have what you will need, turn up your music, pour yourself a yummy drink, shake it a bit and

Prep your Mis en Place ๐Ÿ™‚ Love it!

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In a mixing bowl, combine the chopped onion, zucchini, and celery.

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Place your cashews in a ziplock bag and smash them up with a mallet. (Buy your cashews in bulk they are fresher and cheaper!!)

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Like this..

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Add the cashews to the zucchini dish.

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Sprinkle with thyme, salt, and pepper. Remember to add the salt in slowly and taste along the way. You can always add you cannot subtract.

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Mix in the roasted chicken, and fresh cherries. (Look at that beautiful yummy healthy color!!!)

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Cover your bowl with a lid and shake it (like you do your hips when a great jam comes on.)

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Fold in your Mayo and enjoy the heck out of your salad!

Makes 8 Servings:

149 cals, 6 G fat, 13 G carb, 3 G fiber, 14 G pro, 7 G sugar

Extra: When I don’t roast my own chicken, I usually buy 3 at a time and peel them all at once and freeze the meat in single serving bags. It’s a great rainy day chore to do that will make your cooking life so much easier. If I roast my own chickens I do more than one at a time as well.

Cheers to Another Waistline Friendly Meal!

KISSES!!

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Baked Eggplant Stack

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“I’m not going to cry, I’m not going to cry.” Ok, I’m crying! Why oh why did I choose to listen to Lady Antebellum I Need You Now??? This song is so beautiful, it makes my heart cry. I just want to drop what I’m doing, jump in my car, and race towards my loved one. I love the part where she sings “And I wonder if I ever cross your mind??? For me it happens all the time. I’d rather hurt than feel nothing at all….” Oh man This song goes perfect with my small glass of Hibiki Japanese whiskey. So now that we are all thinking of someone we need right now, I would like to tell you about the dish that was inspired by a loved one so, here is…

What You Will Need:

1 Eggplant, sliced

1 Beefsteak Tomato, sliced

1/2 Cup Ricotta Cheese, divided

2 Cups Arugula

2 Eggs, whisked

1/2 Cup Italian Style Panko Bread Crumbs

2 Tbsp Balsamic Vinegar, divided

Salt and Pepper to taste

Got everything?? Good, now…

Prep Your Mis en Place ๐Ÿ™‚

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Pre heat your oven to 425

Get out two separate bowls and in one of them add in the eggs and beat.(Go ahead and hit the eggs with a little pepper.)

The second, add in the bread crumbs.

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Slice your eggplant and sprinkle with salt and pepper.

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Line a cookie sheet with parchment paper, then begin to dip each slice of eggplant. First, in the eggs then in the bread crumbs.

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Place on a cookie sheet , and bake for 10 minutes.

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Take them out of the oven, flip and continue to bake for 10 more minutes.

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Slice up those red beauties.

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Once the eggplant is done begin to layer. Eggplant, ricotta, tomato.

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Continue to stack until you create a leaning tower ๐Ÿ˜‰

Top off with some arugula, and a drizzle of balsamic.

Makes 2 Servings, one for you and the one you need:

220.5 cals, 3.3 g fat, 39.2 G carb, 3.2 G fiber, 7.3 G pro, 5.9 G sugar

Extra: You can always use goat cheese or mozzarella cheese instead of ricotta cheese to add more punch. Don’t forget to play the song I was telling you about as you share your meal ๐Ÿ˜‰

Cheers to Another Waistline Friendly Meal!

KISSES

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