Pomegranate & Apple Winter Salad With Creamy Pomegranate Dressing

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This salad is soooooooo perfect for holiday parties.  It’s also sooooooo perfect for winter time.  This looks so festive and tastes so yummy too!  I first made this for Thanksgiving dinner and we’ve had it a couple of times since then.  The only ingredients that are sacred to the recipe are the apples and pomegranate arils/seeds.  After that you can totally play with the vegetables that you might enjoy in the salad.  I LOVE the sweetness and crunch that the fruit offer to this salad.  The apples and the pomegranate really compliment each other and you’ll be delighted how the tart meets the sweet.  The dressing is a cinch to throw together and it continues to highlight the star ingredients.

If you’re looking for a healthy and delicious side to take to your next party, you ought to consider this one!  If you’re just looking for something to change things up at home, this may be your ticket too.  If you want to turn this into a full meal, you can easily add chicken to your salad with great success!  Enjoy!

Pomegranate & Apple Winter Salad
With Creamy Pomegranate Dressing
Mimi Original

3 cups mixed greens (I used romaine)
1 medium apple, diced (I used honey crisp)
1 tablespoon lemon juice
1 cup pomegranate seeds (arils)
1 medium carrot, chopped
1 cup sliced mushrooms
1/2 cup sliced red onion
1/2 cup sliced red bell pepper
1/2 cup sliced cucumber

Dressing:
1/3 cup pomegranate juice
3 tablespoons red wine vinegar
1 shallot, minced
2 teaspoons sugar
2 teaspoons canola oil
2 tablespoons light mayonnaise
1/4 teaspoon salt

To prepare salad, place greens in a serving bowl.  Pour lemon juice over chopped apple and stir to coat (this helps to prevent the apple from browning).  Top greens with apple, pomegranate seeds, and remaining vegetables.

To prepare dressing, combine juice and next 5 ingredients a small bowl; stir well with whisk.  (You can also put all ingredients in a food processor and process until smooth.)

Serves 6.

Nutritional Information – Salad Only (Per Serving = 1/6 of Recipe)
Calories:  56.2
Protein:  1.5g
Carbs:  12.8g
Fat:  0.6g (0g = Sat.)
Fiber:  2.9g
Sugars:  7.8g

Nutritional Information – Salad & Dressing (Per Serving = 1/6 of Recipe)
Calories:  101.6
Protein:  1.6g
Carbs:  17.3g
Fat:  3.7g (0.4g = Sat.)
Fiber:  2.9g
Sugars:  11.7g

 

Parmesan & Red Pepper Tilapia

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I love changing things up for dinner with a good piece of Tilapia.  While I like it plain (with a just a little salt and pepper), I love it with a little extra flavor too and this version did not disappoint!  I loved the slight saltiness of the Parmesan cheese combined with the slight heat from the red pepper flakes.  You can totally adjust the amount of red pepper flakes to your likeness and desire for spice.  This was quick, easy and delicious!  What more could you ask for?

Parmesan & Red Pepper Tilapia
Adjusted slightly from Taste of Home

2 egg whites, slightly beaten
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/2 to 1 tsp. crushed red pepper flakes
1/2 tsp. pepper
4 tilapia fillets (4 oz. each)

Preheat oven to 425 degrees.

Place egg whites in a shallow bowl.  In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper.  Dip fillets in egg whites and then cheese mixture.  (I usually just coat the top and sides with the cheese mixture, leaving the bottom bare.)

Place in a shallow baking pan (a jelly roll pan works great for this) coated with cooking spray.  Bake for 10-15 miutes or until fish flakes easily with a fork.

Serves 4.

Nutritional Information (Per Serving = 1 Fillet)
Calories:  173.5
Protein:  29.8
Carbs:  0.5g
Fat:  5.7g (2.9g = Sat.)
Fiber:  0g
Sugar: 0g

Russian Borscht

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What on earth is Russian Borscht, you ask?  It is a delicious soup with a unique twist.  While you may look at this soup/recipe and find the combination of these ingredients odd, you must trust me when I tell you it is worth trying!  I had a great friend who spent some time with the Russians and she ate this all of the time.  She made it for me once and I was hooked!  Well, I never obtained the recipe and some how this soup came up in conversation with another good friend of mine.  I immediately asked her for the recipe so I could have me some good Russian Borscht once again.

The soup alone is good, but topping it with light sour cream and dill really makes the soup ultra delicious.  I happen to love the cabbage in the soup.  If you’re not a beet lover, you will be happy to hear that the beet flavor is kind of subtle and not over-powering.

This recipe makes enough for an army!  This is a fabulous thing because the leftovers freeze very well!  So, if you don’t really have an army to feed, then eat what you want on the night you make it and freeze the rest.  You’ll be super happy when you don’t have to make dinner on one of those nights when you’re feeling lazy (which I’m sure is hardly ever, right!?).

This soup is VERY easy to make, but it does take some time.  So, just plan to put it on the stove a good 2 hours or so before you plan to eat.  You won’t have to do much, but occasionally add an ingredient and then let it simmer that whole time.  Make this on a cold day (which is about any day around my parts).  You’ll be glad you did and you might even feel a little culturally proud while you’re eating it.  (Thanks Michal!)

Russian Borscht
Adapted from my friend Michal Serre

2 1/2 lbs. chuck roast, cut into bit-sized pieces, fat trimmed
2 onions (halved)
1 clove garlic
1 T. salt
1/2 T. pepper
6 cups water
2 carrots, sliced
1 lb. can tomatoes, diced
2 medium potatoes, peeled, cubed
1 bay leaf
1 small cabbage, shredded
2 14-oz. cans beets (diced)
Lemon juice (about 3 lemons)
Sour cream
Dill weed

Put first 6 ingredients in deep pan, cover and bring to boil.  Skim off film that rises to surface.

Recover, cook over low heat 30 minutes.
Add carrots, cook 30 minutes.
Remove onions, discard.
Add tomatoes, potatoes, bay leaf, and cabbage.
Cover and cook until potatoes are tender (30 minutes).
Add beets and lemon juice.
Simmer 5 minutes.
Serve with sour cream and dill.

Serves 15.

Nutritional Information (Per Serving = Approx. 1 Cup)
Calories:  327.5
Protein:  24.5g
Carbs:  19.8g
Fat:   16.1g (2.1 sat)

Tropical Protein Smoothie

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When it comes to easy, this might be my most favorite protein smoothie/shake combination.  I’m not hard to please, am I?  I just love the combination of this fruit (peaches, mangos, pineapple, strawberries) mixed with vanilla.  I use this as a pre-workout shake or as a snack sometimes.  Truth be known that this seriously motivates me to wake up for an early workout some days.  I’ll be laying in bed trying to decide if I should wake up and workout or sleep longer.  As soon as I think about eating this for my pre-workout meal, my decision is made, and I’m out of bed and throwing on my running shorts!  It’s so yummy I feel like I’m “cheating” every time I eat it.

By the way . . . I usually buy me a big bag of this frozen fruit at Wal-Mart.  They usually carry it and, because I like it so much, I love that it comes in a large bag.  It’s more affordable that way too.  (Here’s a picture of it so you can see what I buy.)

Tropical Protein Smoothie

1/2 cup frozen mixed tropical fruit blend
1 scoop vanilla protein powder (about 22g of Protein)
1/2 cup cold water
ice cubes, optional

Place frozen fruit in a blender or food processor.  Blend until fruit is finely chopped.  Add cold water, protein powder, and ice (*if desired).  Blend until well mixed (doesn’t take long).  Pour unto a tall glass and enjoy!

*Note:  Depending on how “slushy” you like your smoothies, you may want to add ice to the blender when adding the water and protein powder.  The frozen fruit will offer some amount of slush, but you can achieve more by adding additional ice.

Serves 1.

Nutritional Information
Calories:  145
Protein:  22.5g
Carbs:  11.5g
Fat:  1g

Bruschetta Chicken

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This is a great way to use Bruschetta!  The fresh tomatoes, basil, onion, and vinegar help make this grilled chicken far from bland!  It was simple to throw together too!

Bruschetta Chicken
Adapted from Skinny Taste

3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
4 4-oz. chicken breasts
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.

Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

Serves 4.

Nutritional Information (Per Serving =  1 Breast + Bruschetta)
Calories:  159.5
Protein:  24.1g
Carbs:  6.6g
Fat:  4.9g (0.5g = Sat.)
Fiber:  1.5g
Sugars:  1g

Bruschetta

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I love fresh Bruschetta!  I love this recipe because it has balsamic vinegar in it and I’m a huge fan of balsamic vinegar.  I love the powerful punch of flavor it adds and it always pairs well with tomatoes, onion, and basil (in my humble opinion).  This Bruschetta is easy to throw together and can be used as a simple appetizer (I love to pair it with baked pita chips).  I’ve also paired it with part-skim mozzarella cheese which makes it a well-balanced snack.  Enjoy!

Bruschetta
Adapted from Skinny Taste

3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.

Serves 4.

Nutritional Information (Per Serving = 1/4 the Recipe)
Calories:  59.5
Protein:  1.1g
Carbs:  6.6g
Fat:  3.9g (0.5g = Sat.)
Fiber:  1.5g
Sugars:  1g

Turkey Meatloaf with Brown Sugar-Ketchup Glaze

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I hope you had a Thanksgiving that was full of reflection, good food, and family/friends.  I had a great week filled with all those things, but I am back to posting some delicious recipes.

I’ve been looking for a good turkey meatloaf recipe and I finally found one worth sharing with you!  I thought this turned out so flavorful and moist. The fresh herbs gave it a powerful punch of flavor and the milk/bread paste helped to make it so moist.

The technique for cooking it may be a little different than what you’ve done in the past.  I’ve included pictures to help guide you through it.  This cooking technique allows for the greases to run off the meatloaf rather than soak back into it after it’s been cooked.

While we were eating this meatloaf Beau said, “Have I told you that meatloaf might just be one of my favorite foods?”  I’m guessing that means the meatloaf was pretty darn tasty!

Turkey Meatloaf with Brown Sugar-Ketchup Glaze
Adapted from The America’s Test Kitchen Healthy Family Cookbook

1 teaspoon canola oil
1 onion, minced
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 slice high-quality whole-what sandwich bread, crusts removed, torn into small pieces
1/3 cup whole milk
1 large egg, lightly beaten
1 egg white, lightly beaten
3 tablespoons minced fresh parsley
1 ½ teaspoons Dijon mustard
1 ½ teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
salt and pepper
1 ½ pounds ground turkey (93% fat-free)
1/3 cup ketchup
1 ½ tablespoons light brown sugar
1 tablespoon cider vinegar

Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Fold a piece of aluminum foil into a 10 by 6-inch rectangle, place in the center of a wire rack, and use a skewer (or sharp knife) to poke holes in the foil every 1/2 inch.  Place the wire rack on top of a foil-line baking sheet and spray with vegetable oil spray.  (See the following photo for what this looks like.)

Heat the oil in a 10-inch nonstick skillet over medium heat until shimmering.  Add the onion and cook until softened and lightly browned, 5 to 7 minutes.  Stir in the garlic and thyme and cook until fragrant, about 30 seconds.  Transfer to a bowl to cool.

In a large bowl, mash the bread and milk together into a smooth paste.  Stir in the cooled onion mixture, eggs, parsley, mustard, Worcestershire, hot sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper until combined.  Add the ground turkey and mix with your hands until uniform.

Press the mixture together into a compact mass, then turn it out onto the prepared foil on the wire rack.  Press the meat into a uniform rectangle, letting the foil be your guide.  (See the following photo for what this looks like.)

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf.  Bake for 45 minutes.

Brush the meatloaf with the remaining ketchup mixture and continue to bake until the center of the loaf registers 160 degrees on an instant-read thermometer, 15 to 20 minutes longer.  Let rest 20 minutes, then slice into 12 slices.  (I usually cut the loaf in half, and then each half is cut into 6 even slices.)

Serves 6.

Nutritional Information (Per Serving = 2 Slices)
Calories:  249.7
Protein:  25.2g
Carbs:  14.6g
Fat:  10.2g (3.1g = Sat.)
Fiber:  0.8g
Sugars:  10.8g

Roasted Brussel Sprouts

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I can’t say that I’ve ever been a fan of brussel sprouts, but these are good!  Before you turn your nose up on me, go read all the rave reviews of the recipe here.  That’s what tempted me to try these bad boys, and I’m glad I did.

I love the way these end up crispy on the outside, but soft on the inside.  Of course this cooking method doesn’t create the most beautiful picture, but who cares as long as those brussel sprouts are edible, right!?  I can no longer say that I don’t like brussel sprouts.  Give ’em a try, you might be surprised by the end result too!  Good quality brussel sprouts are being sold at Costco right now so pick some up the next time you’re there!

Roasted Brussel Sprouts
Adapted from The Barefoot Contessa

1 1/2 pounds Brussels sprouts
2 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Serves 4.

Nutritional Information Per Serving
Calories:  93.8
Protein:  6.7g
Carbs:  6.8g
Fat:  4.7g
Fiber:  6.7g
Sugars:  0g

Bangin’ Good Shrimp

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I found the title of this recipe quite clever and I totally approve of the title now that I’ve made it and eaten it.  It doesn’t lie!  It is seriously Bangin’ Good!

I pulled this recipe off of Gina’s website and I learned that it is a remake of a popular dish found at one of her local restaurants.  After eating this, I can attest that it is restaurant worthy.  The shrimp is completely engrossed in a tangy, yet subtly spicy flavor. . . thanks to the dressing.  The dressing that coats the shrimp is creamy, heavenly, and powered with flavor.  You place the cooked shrimp on a bed of lettuce and cabbage (you can use green or purple cabbage here) and it creates a delicious low-carb dinner.

Sweet Chili Sauce and Siracha can be found in most grocery stores . . . usually in the Asian isle.  And, they are both delicious and can be used in other recipes like Asian Lettuce Wraps, Fresh Thai Slaw, and many more!

We ate this for a low-carb dinner and enjoyed every bite!  I hope you do too!

Bangin Good Shrimp
Adapted from Skinny Taste

For the Dressing/Sauce:
5 tbsp light mayonnaise
3 tbsp Sweet Chili Sauce
1 tsp Sriracha (to taste)

For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
2 cups shredded iceberg lettuce
2 cup shredded cabbage
4 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates (about 1 cup per plate). Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.

Divide shrimp into four equal servings an place shrimp on lettuce and top with scallions.

Serves 4.

Nutritional Information Per Serving
Calories:  215.7
Protein:  23.8g
Carbs:  11.9g
Fiber:  1.0g
Sugars:  6.3g

Baked Oatmeal with Apples and Cranberries

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Oh my word!  This is my most favorite breakfast right now!  When I made this for the first time I decided that I might want to eat it every day through fall and winter.  You think I’m exaggerating?  Well, I’m not.  I’m pretty sure we’re eating it tomorrow for breakfast (and hopefully several days afterwards).  It tastes like fall and brings all the comfort of a warm and seasonal breakfast without a gazillion calories.  It’s seriously SO good, that I didn’t even eat mine with milk.  It’s good all on its own (however, warm milk would just add to the comfort of this yummy breakfast).

I used fresh cranberries when I made this because they are in season (you can usually find them in bags in the produce section of your grocery store).  I’m sure you could substitute dried ones here, but you wouldn’t want to get more than 50 calories worth.  However, I must tell you that the fresh cranberries are SO worth using.  The tartness they bring to the oatmeal, combined with the slight burst of flavor you get when you bite into them is fabulous!  I also love the way they compliment the sweetness of the apples.

You’ll also see that I made the serving size quite generous.  (Yeah . . . I like to eat a lot!)  However, this can easily be changed to match three serving sizes (which would equal a 1/3 cup dry oats per serving) making the calorie count only 194 calories per serving.  Pretty awesome!

It’s a cinch to throw together and then the oven does all the magic.  All you have to do is get it in the oven in time to eat your breakfast.  What works for me?  Before hopping in the shower to get ready for the day, I take five minutes to prep the oatmeal, throw it in the oven, and 40-ish minutes later I get to indulge.  Try it, it’s amazing!

Baked Oatmeal with Apples and Cranberries
Adapted from Annie’s Eats

1 cup old fashioned rolled oats
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup sugar free maple syrup
1 cup skim milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 apple, peeled and chopped into bite-size pieced
1/2 cup fresh cranberries

Preheat the oven to 375 degrees.  Lightly grease a 2-quart baking dish.  In a medium bowl, combine the rolled oats, baking powder, cinnamon, and salt.  Stir with a fork to combine.  In a liquid measuring cup, combine the maple syrup, milk, egg, and vanilla.  Spread the chopped apples in a single layer over the bottom of the baking dish.  Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats (I like to take the back of a fork and lightly press any of the dry oats into the liquid mixture to ensure every oat is wet).  Sprinkle the cranberries over the top.  Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.

Serves 2.

Nutritional Information Per Serving
Calories:  291.7
Protein:  12.2g
Carbs:  51.3g
Fat:  5.1g (1.3g = Sat.)
Fiber:  8g
Sugars:  14.5g