Skinny Cold Pesto Pasta Salad

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This pasta salad is creamy, but not to worry…it’s made with nonfat yogurt so you can consider this to be on the healthier side (kinda). This is quick, easy, and this is another dish you can add whatever you want. There are NO limits! If you don’t have penne pasta I would suggest using fussili (the swirly pasta). This dish would make a great addition to any party, BBQ or even side dish…remember, summer is right around the corner so you can start planning your party dishes!

Ingredients:
1 lb of penne pasta
1 cup plain nonfat greek yogurt
½ cup fresh homemade pesto
1 cup mozzarella cheese; cubbed
15 thin slices of  salami
6 fresh basil leaves
½ cup sun dried tomatoes; julienned cut
1/4 cup black olives; sliced
1 cup spinach; chopped (optional, for some extra greens)
Pinch of black pepper

Steps:
1. This recipe is extremely easy so get ready…bring a large pot of water to a boil with a sprinkle of salt. Boil pasta until cooked (read box directions for time). Once cooked, drain, and let cool.

2. Add cooled pasta in a large bowl and add yogurt and pesto. Stir with a wooden spoon until pasta is completely covered. Add in the rest of the ingredients and place in refrigerator for 20 minutes or until completely cold. You can also eat it whenever you would like but I prefer my pasta salad cold! Enjoy!

Kale & Mushroom Frittata with Roasted Cherry Tomatoes

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I don’t know about you but I love frittatas! My breakfast lately has been consisting of yogurt, almonds, and fruit…and I think I just about had enough of it (for now). I had a bunch of eggs that I needed to get rid of in my fridge along with a open bag of kale that was going to go bad soon. I decided to put the two together and make a frittata and I  can make this my new breakfast until I get tired of it. You can really add anything to this…. You can eat this for breakfast, brunch, or even dinner and if you are trying to use up veggies that are going to go bad soon, make sure to add it to this! This is easy, cheap, healthy, and quick…all you gotta do in the morning is heat it up and done!

Yield: 4-6

Ingredients:
1 ½ tsp extra virgin olive oil
1 bunch of kale; chopped (about 3 cups
1 basket of mushrooms (white button or crimini); sliced or chopped (about 2 cups)
½ tsp salt
½ tsp pepper
1 tsp garlic powder
6 eggs
2 Tbsp milk

Roasted Cherry Tomatoes:
1 basket of cherry tomatoes cut in hald
1 1 tsp olive oil
Sprinkle of sea salt and pepper

Steps:
1. Preheat oven to 375 degrees F. Place cherry tomatoes on baking dish lined with either parchment paper or a silicon mat and add olive oil, salt and pepper. With your hands or a spatula, mix until cherrys are covered with olive oil. Continue until step 2 until finished then bake for 30 minutes (Place in oven at the same time as the fritita, they will cook at the same exact time).
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2. In a medium frying pan on medium heat, drizzle olive oil and let it get warm for about 1-2 minutes. Add in kale and mushroom and let saute  for about 5 minutes until kale is wilted and mushrooms are golden brown. Add in salt, pepper, and garlic powder and let saute for another minute.

3. In a large mixing bowl, whisk together eggs and milk. With a wooden spoon mix in the kale and mushrooms until combined.

4. Lightly grease a baking dish (I used a 9×9 square baking dish) with either olive oil or cooking spray and pour in egg mixture. Bake for 30 minutes or until frittata is gold brown with a firm middle. Enjoy this frittata with roasted cherry tomatoes on top!
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BLT Iceberg Wedge

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There is nothing better than a salad for dinner on hot summer nights…it may not exactly be summer yet but it sure feels like it lately! You can top these cool wedges with just about anything you desire. I love my salads with a little crunch to it so instead of using croutons, I used bacon because bacon sounded so much better!

Ingredients:
1 head of iceberg lettuce; washed and dried
4-6 Tbsp of your favorite blue cheese dressing
1/2 cup blue cheese crumbles
6 slices of cooked turkey bacon; chopped/crumbled into pieces
1/2 cup cherry tomatoes; chopped
1/2 cup cucumbers; chopped
1/2 cup shredded cheddar cheese

Steps:
1. Slice iceberg into 6 slices. In a small bowl, mix your favorite blue cheese dressing with blue cheese crumbles. Drizzle dressing on wedge and sprinkle your favorite goodies on top!
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Simple Roasted Corn & Veggie Salad

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If you love to eat clean, this is the dish for you…This salad is really simple to make and all of the flavors fall into place once all the veggies are roasted and mixed together. This also makes GREAT leftovers for lunch or dinner for the next few days. If you want to add more protein, shredded chicken would be a great addition to this dish and even brown rice or quinoa!

Ingredients:
2 14.75 ounce cans of Del Monte Whole Kernel Southwest Corn with Poblano & Red Peppers
2 14.75 ounces can of sweet corn
1 14.75 ounce can of black beans
1 14.75 ounce can of fire roasted tomatoes; drained
1 zucchini; chopped
2 bell peppers; chopped
1 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
2 green onions; sliced for garnish

Steps:
1. Preheat oven to 375 degrees F. Rinse and drain corn and place on a lightly greased baking sheet. Sprinkle salt, pepper, an olive oil and let roast for 30 minutes. Do the same with the zucchini and bell peppers, but place in a separate baking sheet and roast for 40 minutes or until soft.

2. Drain black beans and tomatoes and place in a large bowl. Once corn, bell peppers, and zucchini are roasted add to large bowl. Mix until everything is combined and add more salt, pepper, and garlic powder for taste. Top with sliced green onions and enjoy!

Healthy Breakfast “Pizza”

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The best way to start your day is with a good breakfast (obviously!) so this has become one of my new favorites. It is so satisfying and hits the spot every time.

Yield: 1

Ingredients:
1 whole wheat tortilla
1/4 ripe avocado
1 pan fried egg
A handful of spinach
Cherry tomatoes (optional)

Steps:
1. Warm a tortilla in a hot oven for a few minutes until softened. Spread avocado on tortilla and top with spinach and cherry tomatoes. Top with pan fried egg and sprinkle with salt and pepper. Amazing and delicious in every bite! I could eat this every morning..