Category: Recipes

INGREDIENTS

3 tablespoons finely chopped flat-leaf parsley
4 teaspoons capers
1 tablespoon finely minced scallion
1 teaspoon finely minced garlic
⅓ cup extra-virgin olive oil
2 pounds salmon fillets, cut in 6 portions
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice

 
PREPARATION
1. Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.
2. Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.
3. Season the salmon to taste with salt and pepper.
4. Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.

Source: http://cooking.nytimes.com/recipes/5659-salmon-in-parsley-sauce

Prep time: 20 mins Cook time: 18 mins Total time: 38 mins Serves: 24 cookies

Ingredients
1 pie crust (you can make half that recipe)
5 Granny Smith apples, peeled and diced
¼ cup granulated sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
1 tablespoon cornstarch
1 cup flour
½ cup granulated sugar
½ cup light brown sugar, packed
½ teaspoon kosher salt
⅔ cup rolled oats (not instant)
10 tablespoons cold unsalted butter, diced

Instructions
1. Preheat oven to 350 degrees.
2. Add baking spray or grease regular muffin tin (you’ll use it twice or spray two muffin tins).
3. Cut 24 two inch circles out of your pie crust.
4. If you need to gather your scraps and re­roll them to ¼ inch thickness.
5. Add the pie crust to the muffin tins.
6. In a small saucepan add the apples, sugar, cinnamon, lemon juice and cornstarch.
7. Cook for 5­7 minutes until the apples are softened and thickened.
8. To make the crisp topping, add the flour, ½ cup sugar, ½ cup brown sugar, salt, oats and butter to a bowl and combine with either a hand mixer or pastry cutter.
9. Add one tablespoon of apple filling to each muffin well.
10. Add two tablespoons of the crumble topping on top.
11. I give the tops a quick spray with canola oil, but it is totally up to you. I find it helps hold the topping together.
12. Bake for 18­20 minutes.
13. Let cool completely before carefully removing.

Recipe by: Dinner, then Dessert at http://dinnerthendessert.com/apple­crisp­cookies/

PREP TIME 15MIN.. COOK TIME 40MIN… TOTAL TIME 55MIN …SERVES 4 (2 fajitas each)

INGREDIENTS
FAJITA SPICE MIX
1 Tbsp chili powder*
½ tsp chipotle powder
½ tsp onion powder
1 tsp cumin
½ tsp garlic powder
1 tsp sugar**
½ tsp salt

FAJITAS
2 portobello mushroom caps
2 bell peppers (any color)
2 yellow onions
3 Tbsp olive oil
8 small (6 inch) flour tortillas
1 avocado
Handful cilantro (optional)
1 fresh lime

INSTRUCTIONS
1. Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix.
2. Slice the portobellos, bell peppers, and onions into ¼ inch wide strips. Place the sliced vegetables in a large 9×13 inch casserole dish or on a large baking sheet. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
3. Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
4. After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.
NOTES
*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.

**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.

Source: http://www.budgetbytes.com/2016/06/chipotle-portobello-oven-fajitas/

PREP TIME:  40 MIN…COOK TIME:  20MIN…TOTALTIME:  60MIN

INGREDIENTS

MARINADE/DRESSING
1 lemon
¼ cup olive oil
3 cloves garlic, divided
½ Tbsp dried oregano
½ tsp salt
Freshly cracked pepper

SALAD
2 boneless, skinless chicken thighs
8oz. pasta (any shape)
1 bell pepper (any color)
4oz. grape tomatoes*
½ cucumber (1.5 cups diced)
¼ bunch parsley
2oz. feta

INSTRUCTIONS
1. Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You’ll need at least ¼ cup juice.
2. Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with ¼ cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
3. Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
4. While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.
5. Heat a skillet over a medium flame. Once hot, add the marinated chicken thighs and cook on each side until they are well browned and cooked through (about 5 minutes each side). There should be enough oil in the marinade to keep the meat from sticking. Remove the cooked chicken from the skillet and let it rest for about five minutes. Once slightly cooled, chop the chicken into smaller, bite-sized pieces.
6. While the chicken is cooking, prepare the rest of the vegetables. Dice the cucumber and bell pepper. Slice the tomatoes in half (or dice if using Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.
7. Finally, build the salad. Add the cooked and cooled pasta to a large bowl. Top the pasta with the cucumber, bell pepper, tomatoes, parsley, and chopped chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat. Serves 4-6.
Source: http://www.budgetbytes.com/2016/05/greek-chicken-pasta-salad/

Makes: 4 servings (about 12 ounces each).
Per Serving: 43 calories, 0 g total fat (0 g saturated fat), 11 g carbohydrate, 0 g protein, 0 g dietary fiber, 3 mg sodium.
Ingredients:
8 (6-inch) mint sprigs
4 green tea bags
1 1/3 cups apple cider, refrigerated
4 Tbsp. fresh lime juice
4 mint sprigs, for garnish
4 lime wedges, for garnish
Directions:
In heatproof pitcher or container, combine mint and tea bags.
In medium saucepan, heat 4 cups water until bubbles start to form around edge of pot. If possible, use instant-read thermometer to tell when water is 180 degrees F.
Pour hot water over mint and tea in pitcher. Steep for 6 minutes. Discard tea bags, leaving mint in pitcher. Cool tea to room temperature. Cover and refrigerate tea with mint for 4 to 24 hours.
Just before serving, add cider and lime juice to chilled tea. Pour tea into 4 tall, narrow glasses. Garnish each glass with mint spring and lime wedge.

Source: http://www.aicr.org/health-e-recipes/2016/green-tea-cooler-with-fresh-mint.html

A Something Different Recipe
Developed by Dana Jacobi

Makes 4 servings (about 12 ounces each).
Per Serving: 43 calories, 0 g total fat (0 g saturated fat), 11 g carbohydrate, 0 g protein, 0 g dietary fiber, 3 mg sodium.

Ingredients:

• 8 (6-inch) mint sprigs
• 4 green tea bags
• 1 1/3 cups apple cider, refrigerated
• 4 Tbsp. fresh lime juice
• 4 mint sprigs, for garnish
• 4 lime wedges, for garnish

Directions

In heatproof pitcher or container, combine mint and tea bags.

In medium saucepan, heat 4 cups water until bubbles start to form around edge of pot. If possible, use instant-read thermometer to tell when water is 180 degrees F.

Pour hot water over mint and tea in pitcher. Steep for 6 minutes. Discard tea bags, leaving mint in pitcher. Cool tea to room temperature. Cover and refrigerate tea with mint for 4 to 24 hours.

Just before serving, add cider and lime juice to chilled tea. Pour tea into 4 tall, narrow glasses. Garnish each glass with mint spring and lime wedge.

Source: http://www.aicr.org/health-e-recipes/2016/green-tea-cooler-with-fresh-mint.html?referrer=https://www.google.com/

Hi! I am excited to share with you my favorite recipes website, www.budgetbytes.com. I LOVE this site as it’s full of simple, quick, budget-friendly, and healthy recipes to fit any diet.  Enjoy one of the recipes from the site and check them out for many more recipes! This is my go-to place when I don’t quite know what to make for my meal or if I’m feeling like I need to change my usual recipes a bit.

Prep Time: 20 min        Cook Time: 15 min       Total Time: 35min         Serves: 4

INGREDIENTS

CHIMICHURRI

½ cup olive oil

¼ cup red wine vinegar

1 cup Italian (flat leaf) parsley, packed

½ cup cilantro*, packed

3 cloves garlic

1 tsp dried oregano

½ tsp cumin

¼ tsp red pepper flakes

½ tsp salt

SALAD

1 cup uncooked orzo

1 medium zucchini (0.75 to 1 lb.)

Pinch of salt and pepper

1 pint grape or cherry tomatoes

INSTRUCTIONS

1.     Prepare the chimichurri by washing the parsley and cilantro leaves well, then shaking off as much water as possible. Pull the leaves from the stems and add them to a food processor, along with the olive oil, vinegar, garlic, oregano, cumin, red pepper, and salt. Pulse the mixture until smooth. (Or finely mince the parsley, cilantro, and garlic with a knife and stir together with the remaining ingredients.)

2.     Cook the orzo according to the package directions, drain in a colander, and then let cool.

3.     Slice the zucchini into ¼ inch thick rounds. The zucchini can be added to the salad raw, grilled, or roasted in the oven first. I used a countertop grill to grill the slices, then cut them into quarter rounds after grilling. If roasting in the oven, toss with a little oil, a pinch of salt and pepper, then roast at 400 degrees for about 20 minutes. Let the zucchini cool slightly.

4.     While the zucchini and pasta are cooling, slice the grape tomatoes in half. Once the zucchini and orzo are no longer steaming hot, combine them in a bowl with the tomatoes. Pour about half of the chimichurri over top, and then toss until everything is coated. Add more chimichurri to your liking (I used about ¾ of the batch). Taste and add salt or pepper to the salad if needed.

Source: http://www.budgetbytes.com/2016/08/zucchini-orzo-salad-chimichurri/

Makes about 10 3oz popsicles, 68 calories each

3 medium ripe peaches, pitted and quartered (optional: leave the peel on)
1 medium banana
1 cup Chobani non-fat plain Greek yogurt
1/2 cup 1% low fat milk
3 tbsp honey
1 tsp vanilla extract
1/4 tsp ground allspice

1. Mix all ingredients together in a blender until smooth.
2. Pour into popsicle molds and freeze. If you don’t have popsicle molds, you can freeze the mixture in ice cube trays or small paper cups. When your smoothie mixture is slightly frozen, just stick a plastic spoon or wooden popsicle stick in each serving and continue to freeze.
3. Remove popsicles from their mold. Serve and enjoy!

Source: http://offbeatandinspired.com/2013/07/13/clean-eating-peach-banana-smoothie-popsicles/

MAKES 4 SERVINGS
PREP TIME: 10 minutes
COOK TIME: 4 minutes

DRESSING:
½ cup coarsely chopped cilantro
¼ cup coarsely chopped parsley
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lime juice
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 jalapeño, seeded and chopped
1 clove garlic, peeled and smashed
¼ teaspoon sea salt
2 large ripe avocados
Freshly squeezed lemon or lime juice
Sea salt
1 pound cooked shrimp, cut into bite-size pieces
1 Granny Smith apple, cut into bite-size pieces
2 scallions, sliced
1 tablespoon pumpkin seeds, toasted (optional)

 
To make the dressing, combine the cilantro, parsley, olive oil, lime juice, cumin, coriander, jalapeño, garlic, and salt in a food processor and process until smooth.
Cut the avocados in half and remove the pits. Spritz the cut flesh with lemon or lime juice and sprinkle with salt. Make a well in the avocado halves by scooping out some, of the flesh, leaving a ½-inch border. Place the flesh in a bowl and mash it lightly with a fork. Add the shrimp, apple, and scallion and 4 tablespoons of the dressing; stir until evenly coated. (Reserve the rest of the dressing for another use; it will keep for 5 days in the fridge.)
Spoon the shrimp mixture into the well of the avocado halves, making a nice mounded scoop in each. Sprinkle with toasted pumpkin seeds and serve immediately.

Source: The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

INGREDIENTS

2 tablespoons rice vinegar
1 1/2 tablespoons vegetable oil
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons grated lime peel
1 garlic clove, minced
2 cups 1/2-inch pieces peeled seedless watermelon
1 large bunch watercress, thick stems trimmed (about 2 cups packed)
1 cup 1/2-inch pieces peeled seeded cucumber (about 1/2 large)
4 green onions, thinly sliced diagonally
1/4 cup chopped fresh cilantro

PREPARATION

Whisk vinegar, oil, ginger, lime peel, and garlic in large bowl to blend. Season to taste with salt and pepper. Add watermelon and all remaining ingredients to bowl with dressing and toss to coat. Divide salad among 4 plates and serve.

Per serving: calories, 76; total fat, 5 g; saturated fat, 1 g; cholesterol, 0

YIELD: Makes 4 servings

Source: http://www.epicurious.com/recipes/food/views/watermelon-and-watercress-salad-with-ginger-106624