Friday, July 31, 2015


2 teaspoons
 grated lemon rind
4 teaspoons fresh lemon juice, divided
2 teaspoons bottled minced garlic
2 teaspoons olive oil 
1/2 teaspoon salt
1/4 teaspoon black pepper
(1-inch) pieces yellow bell pepper
cherry tomatoes 
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces 
small red onion, cut into 8 wedges 
Cooking spray 
2 tablespoons plain low-fat yogurt
                                                                                                         2 tablespoons reduced-fat sour cream 
                                                                                                         1 tablespoon commercial pesto


1. Preheat broiler.
2. Combine rind, 1 tablespoon juice, garlic, oil, salt, and pepper. Toss with bell pepper, tomatoes, chicken, and onion. Thread vegetables and chicken onto 4 (12-inch) skewers. Place skewers on a broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.
3. Combine 1 teaspoon juice, yogurt, sour cream, and pesto. Serve sauce with kebabs.

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Friday, July 24, 2015

Enjoy this Recipe!

Tortellini with Broccoli Pesto


bunch broccoli (about 1 pound), trimmed and cut into florets
kosher salt and black pepper
fresh flat-leaf parsley leaves
olive oil
toasted pine nuts
Parmesan, grated (about 1/4 cup), plus more for serving
fresh or frozen cheese tortellini


  1. Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini.
  2. Pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, 15 to 20 seconds.
  3. Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.
  4. Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. (Add more cooking water as needed to loosen the sauce.)
  5. Serve sprinkled with more Parmesan.

Friday, July 17, 2015

Recipe Time!

Maple Glazed Salmon with Roasted Brussels Sprouts

Serves 4


1 pound Brussels sprouts, trimmed and halved
1 large red onion, cut into 1-inch wedges, stem ends left intact
2 tablespoons olive oil
Kosher salt and black pepper
2 tablespoons pure maple syrup
2 tablespoons whole-grain mustard
1.5 lbs skinless salmon fillet, cut into 4 pieces
lemon wedges, for serving


1. Heat oven to 450 degrees F, with the racks in the upper and lower thirds.  On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15-20 minutes.

2.  Meanwhile, in a small bowl, mix together the maple syrup, mustard, and 1/4 teaspoon each salt and pepper.  After the vegetables have been cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6-8 minutes. 

3. Serve the salmon with the vegetables and lemon wedges.


Friday, July 10, 2015

Potato, Ham and Spinach Frittata

Hands-On Time 
Total Time 
Serves 4 


olive oil
small russet potatoes (about 3/4 pound), peeled and thinly sliced
small onion, thinly sliced
large eggs
kosher salt and black pepper
10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
white Cheddar, grated (1 cup)
thinly sliced deli ham, cut into 2-inch pieces
red wine vinegar
Dijon mustard
head red leaf lettuce, torn into bite-size pieces (6 cups)


  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
  2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
  3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
  4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.

Friday, July 3, 2015

Start the Day off Right!

Banana and Almond Butter Toast!

This simple yet tasty morning pick-me-up features no fewer than three of the best foods to eat for breakfast. The bananas and whole-grain rye bread are high in resistant starch, to help boost metabolism, while the almond butter adds hunger-curbing protein and healthy monounsaturated fats.

One slice contains just 280 calories, but it's guaranteed to keep you full until lunchtime.

Get the recipe here!