Friday, January 25, 2008
Indian Tuna w/ Salad

Indian Tuna w/ Salad

spritz of olive oil
1 onion
1 can albacore tuna
dried mustard
field greens
Newman's Own Light Balsamic Dressing

In a non-stick frying pan, lightly spritz with olive oil (I use a misto sprayer). Add onion and cook until softened. Add turmeric, mustard, salt & pepper to taste. Add tuna and stir. On a plate, lay a bed of field greens & tomatoes. Add tuna mixture to the salad and top off w/ balsamic dressing (no more than 2 tablespoons).

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Black & Bleu Salad
I used to go to Quizno's every once and awhile to have their Black & Bleu Salad, thinking I was being good and that I was making good choices with my diet. Yeah. Well, Quizno's has finally published their nutritional data. Was I eating healthy? Not so much. So, I've made my own version:

Black & Bleu Salad

4 oz lean sirloin, trimmed of all visible fat
1-2 T bleu cheese
Salad greens
thinly sliced onion
1-2 T balsamic vinaigrette
You could also add some craisins, which are great on this

Cook steak to desired doneness ~ Slice against the grain into bitesize pieces. Place on the bed of lettuce, tomatoes, onions ~ add vinaigrette and bleu cheese to personal taste.

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Tuesday, January 22, 2008
Greek Yogurt w/ Agave Nectar & Cashews

I made Greek Yogurt today ~ not that it's hard, you just dump plain yogurt in a strainer lined with cheesecloth (or paper towels) for a few hours until the yogurt gets nice and thick. The only mistake I made was buying "All Natural" instead of "Fat Free" (I just wasn't paying attention, I guess). I might still go to the store and buy Fat Free also and then mix the two. Anyway, I start P2 tomorrow, which means I can have my favorite dessert ~ Greek Yogurt w/ Agave Nectar & Cashews. I got this recipe from Kalyn's blog and I absolutely love it!

* Exported from MasterCook *

Greek Yogurt with Agave Nectar and Pecans (P2)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts TNT

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces greek yogurt -- fat free variety)
1 Tablespoon agave nectar -- (the amber variety of agave nectar will taste most like honey)
1/4 cup pecans -- or walnuts, coarsely chopped (10 pieces)

Run a knife around the outside edge of the yogurt inside the container, then invert container over a plate so yogurt comes out upside-down. Drizzle amber agave nectar over yogurt, then sprinkle with nuts. Serve immediately.

S(Internet Address):
Ratings : Very Good 8
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Per Serving (excluding unknown items): 339 Calories; 19g Fat (46.9% calories from fat); 12g Protein; 35g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 5659 731 0

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Roni's Quick Sweet & Tangy Salmon

I had Roni's Quick Sweet & Tangy Salmon for dinner tonight and it was delicious! I had it with a side salad w/ portabello vinaigrette & steamed broccoli. I'll definitely be making this again.

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Sunday, January 20, 2008
Steel-Cut Oats

1 cup oats
3 cups water
pinch salt

Bring the water and salt to a boil. Add oats. Reduce heat and cook for 10-20 minutes. Remove from heat and cover; let sit for a few minutes. Makes 4 servings.

I add diced green apple, splenda, and cinnamon to the water before I add the oats which makes a nice Apple Cinnamon Oatmeal.

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Jello Whip

2 servings of the pre-made sugar free jello, or 1 cup prepared jello
1/2 c. lf cottage cheese

Place in blender or food processor to blend. Refrigerate or serve immediately.

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