Pike Place Market Salad

How about trying a new salad tonight? It's a little fancy, but it's easy enough and it could be fun to bring new flavors to start your meal with. Here's a recipe from Health.com and Cooking Light for Pike Place Market Salad.

Pike Place Market Salad

The salad calls for herb salad mix, which can be found prebagged in the supermarket, or use any combination of lettuces and herbs. Any fresh cherry or berry (blackberries, blueberries, etc.) will do nicely. The dressing and caramelized walnuts can be made a day ahead (store the nuts in an airtight container and the dressing in the refrigerator).

Yield: 4 servings (serving size: 2 cups salad, 1/2 cup berries, 1 tablespoon cheese, and 2 1/4 teaspoons walnut)

Nutritional Information
Calories: 165
Calories from fat: 37%
Fat: 6.7g
( Sat. 1.8g, Mono 0.7g, Poly 3g)
Protein: 5.2g
Carbohydrates: 24.6g
Fiber: 4.5g
Cholesterol: 6mg
Iron: 1.9mg
Sodium: 199mg
Calcium: 116mg

Ingredients

Walnuts:
1 tablespoon sugar
3 tablespoons coarsely chopped walnuts
Cooking spray

Dressing:
1/2 cup apple cider
3 tablespoons water
1/4 teaspoon cornstarch
1 tablespoon finely chopped shallots
1 tablespoon champagne vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Remaining ingredients:
8 cups herb salad mix
2 cups berries and/or pitted sweet cherries
1/4 cup (1 ounce) blue cheese, crumbled

Preparation

To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces.

To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool.

To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and walnuts. Serve immediately.

Cajun Cool Cheeseburgers

If your'e looking for a fun and different burger to make and like spice and cheese, check out this Cajun Cheeseburger recipe from Health.com.

Cajun Cool Cheeseburgers

Yield: 4 servings

Nutritional Information
Calories: 463
Calories from fat: 33%
Fat: 17g
( Sat. 7g, Mono 5.6g, Poly 2.6g)
Protein: 33.1g
Carbohydrates: 43.1g
Fiber: 2.1g
Cholesterol: 82mg
Iron: 5.2mg
Sodium: 956mg
Calcium: 194mg


Ingredients

3 tablespoons crumbled feta cheese
3 tablespoons crumbled blue cheese
1/4 cup dry breadcrumbs
1 teaspoon Creole seasoning (such as Tony Chachere's)
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
3/4 pound ground round
1/4 pound ground turkey breast
Cooking spray
4 (1 1/2-ounce) whole wheat hamburger buns
1 cup shredded iceberg lettuce
3/4 cup green onion tops, cut into 2-inch julienne strips

Preparation

Prepare grill.

Combine cheeses; set aside.

Combine breadcrumbs and next 5 ingredients (breadcrumbs through turkey). Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Sprinkle burgers evenly with cheese mixture. Cook 1 to 2 minutes or until burgers are done and cheese melts. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1/4 cup lettuce, 3 tablespoons onions, and top half of bun.

Mr. Stripey Tomato, Arugula, and Pancetta Sandwiches

If you like BLT sandwiches, check out this recipe for a slight update on the BLT from Cooking Light.

Mr. Stripey Tomato, Arugula, and Pancetta Sandwiches

These sandwiches are a new interpretation of the classic BLT. Pancetta is Italian cured bacon; substitute domestic cured bacon, if necessary. You can prepare the mayonnaise mixture and cook the pancetta up to one day ahead.

Ingredients

2 tablespoons light mayonnaise
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh sage
2 ounces pancetta, cut into 8 thin slices
Cooking spray
8 (1-ounce) slices rustic sourdough bread, toasted
4 medium Mr. Stripey tomatoes, each cut into 4 (1/2-inch-thick) slices
1 cup arugula

Preparation

1. Combine first 4 ingredients in a bowl, stirring well.
2. Preheat oven to 400°. Arrange pancetta in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until crisp. Drain on paper towels.
3. Spread mayonnaise mixture evenly over bread slices. Top each of 4 bread slices with 2 pancetta slices, 4 tomato slices, and 1/4 cup arugula. Top sandwiches with remaining 4 bread slices.

Jeanne Thiel Kelley, Cooking Light
AUGUST 2008

Chai Oatmeal

Oatmeal is one of the best breakfasts to eat. It's got plenty of fiber to keep you full and energized, and you can make it sweet or savory depending on how you like it. From Health.com, here is a recipe for Chai Oatmeal that would be delicious for a fall breakfast.

Chai Oatmeal

"Rolled oats simmered in sweet, spice-infused milk make an exquisite breakfast cereal,"Katzen notes. Oat bran not only boosts the fiber, it also makes the oatmeal creamy and thick.

Yield: Makes 2 servings


Nutritional Information
Calories: 248
Fat: 6g
( Sat. 3g, Mono 2g, Poly 1g)
Protein: 12g
Fiber: 5g
Cholesterol: 14mg
Iron: 2mg
Sodium: 387mg

Ingredients

1 1/2 cups 2% or whole milk
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 teaspoons honey, plus more to taste
1/8 teaspoon vanilla extract, optional
3/4 cup regular (not quick-cooking) oats
2 tablespoons oat bran, optional

Preparation

Combine the milk, salt, and spices in a small saucepan, and bring to a simmer over medium heat. Simmer 5 minutes, stirring constantly; add the honey, vanilla (if desired), oats, and bran (if desired), and stir until combined. Cook over medium-low heat, stirring constantly, for 20 to 25 minutes, or until the oatmeal is thick and creamy. Serve hot with additional honey to taste.

HG's Big Beef 'n Bacon Meatloaf

Here's a really interesting spin on meatloaf from Hungry Girl. In this one, you can use bacon or turkey bacon to make an updated and delicious meatloaf dish. I'll probably make mine with turkey bacon when I get around to it.

HG's Big Beef 'n Bacon Meatloaf

Ingredients:
6 slices center-cut bacon or turkey bacon
1 cup chopped mushrooms
1/2 cup chopped onion
1 1/4 lbs. raw extra-lean ground beef
1/2 cup canned crushed tomatoes
3 tbsp. hickory-flavored BBQ sauce, divided
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
2 tbsp. ketchup

Directions:
Preheat oven to 400 degrees. Spray a loaf pan with nonstick spray and set aside.

Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Remove bacon and, once cool enough to handle, chop or crumble. Set aside.

If needed, clean and dry skillet. Re-spray skillet and return to medium heat. Add mushrooms and onion. Stirring occasionally, cook until completely softened, 5 - 7 minutes. Remove from heat and, once cool enough to handle, blot away any excess moisture with paper towels. Transfer veggies to a large bowl. Add about three-fourths of the bacon, and set the rest aside for topping. To the bowl, add beef, tomatoes, 2 tbsp. BBQ sauce, salt, pepper, onion powder, and garlic powder. Mix thoroughly.

Transfer mixture to the loaf pan; if needed, smooth out the surface with the back of a spatula or spoon. Set aside.

In a small bowl, combine ketchup with remaining tablespoon of BBQ sauce and mix well. Evenly top meatloaf with the BBQ-ketchup mixture and sprinkle with remaining bacon.

Bake in the oven until meatloaf is fully cooked, about 50 minutes.

Slice, serve, and enjoy!

MAKES 5 SERVINGS

Serving Size: 1 slice (1/5th of recipe)
Calories: 224
Fat: 8g
Sodium: 707mg
Carbs: 10g
Fiber: 1g
Sugars: 7g
Protein: 26g

PointsPlus® value 5*

HG's Happy Monkey Banana Pudding Shake

Milkshakes are delicious, but for me, they're too heavy and I end up with an awful stomach ache...Hungry Girl's redone milkshake is just as thick but not as heavy. Obviously still delicious as always!

HG's Happy Monkey Banana Pudding Shake

Ingredients:
1/2 cup light vanilla soymilk
1 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
1 tsp. fat-free nondairy powdered creamer (like the kind by Coffee-mate), dissolved in 1 tbsp. warm water
1 no-calorie sweetener packet (like Splenda or Truvia)
1/4 cup fat-free vanilla ice cream
Half a medium banana, sliced into coins, frozen
1 cup crushed ice or 5 - 8 ice cubes
2 Reduced Fat Nilla Wafers
2 tbsp. Fat Free Reddi-wip
1 maraschino cherry

Directions:
In a tall glass, combine soymilk, pudding mix, creamer mixture, and sweetener. Stir until mostly dissolved. Transfer contents of the glass to a blender.

Add ice cream, frozen banana coins, and ice to the blender. Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again.

Pour into the tall glass. Break wafers into pieces and stir into the shake. Top with Reddi-wip and a cherry, and enjoy!

MAKES 1 SERVING

Serving Size: entire recipe (1 shake)
Calories: 211
Fat: 2g
Sodium: 371mg
Carbs: 45g
Fiber: 3g
Sugars: 20g
Protein: 5.5g

PointsPlus® value 6*

HG Alternative! If you like, leave out the wafer cookies. Still awesome (and under 200 calories)!

Crispy White Pizza

I am a huuuge fan of making my own pizzas...My friend and I spent some hilarious weekends together, trying to figure out how to make the perfect healthy homemade pizza (well there were other goals, but pizza making always resulted in something funny). Here's Hungry Girl's take on the healthy homemade pizza.

Crispy White Pizza

PER SERVING (entire recipe): 200 calories, 3.25g fat, 930mg sodium, 33g carbs, 7g fiber, 7g sugars, 17g protein -- PointsPlus® value 5*

Prep: 10 minutes
Cook: 20 minutes

1 large low-fat, high-fiber, burrito-size tortilla with about 100 calories (like this kind by La Tortilla Factory)

1/3 cup fat-free ricotta cheese
1 tbsp. shredded part-skim mozzarella cheese
1/4 cup thinly sliced onion

1/4 tsp. garlic powder

1/8 tsp. salt, or more to taste
Dash black pepper

4 thin slices plum tomato
4 fresh basil leaves

Preheat oven to 375 degrees.



Put tortilla on a baking sheet sprayed lightly with nonstick spray. Bake in the oven until slightly crispy, 3 - 5 minutes per side. Leave oven on.

In a small bowl, mix ricotta cheese with mozzarella cheese. Set aside.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until softened and slightly browned, about 5 minutes. Immediately stir onion into cheese mixture. Add garlic powder, salt, and pepper, and mix well.

Spread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves. If you like, sprinkle with a dash of salt.

Return pizza to the oven and bake until hot, about 5 minutes. Slice and enjoy. Pizza for one!

MAKES 1 SERVING