Here is the banging peach salsa recipe I talked about in another post. It would go really well with fish, but I ate it with chicken. I got the recipe from the Everyday Paleo Family Cookbook. A wise investment indeed.
2 cups diced peaches (or mango)
1 cup halved grape or cherry tomatoes
1/2 cup minced red onion
1 cup chopped cilantro
1 jalapeno, seeds removed and minced
2-3 garlic cloves, minced
1 tsp cumin
pinch cayenne pepper
juice from 1 lime
1 Tbsp olive oil
S&P to taste
In a large bowl, mix all ingredients together and keep in fridge until ready to use. Enjoy!
Winter Fruit Salad
3 Tbsp. packed brown sugar
1 Tbsp grated lemon zest
2 Tbsp lemon juice
1 tsp ground allspice
3 apples, sliced
3 cups fresh cubed pineapple
2 bosc pears, sliced
1/3 cup currants
¼ cup sliced almonds
Combine the brown sugar, lemon zest and juice, and allspice in a large bowl. Add the aplles, pineapple, pears, and currants; toss to coat. Sprinkle with the almonds.
1 ¼ cup per serving for 2 points per serving
3 cups finely diced watermelon
2 jalapeno pepper, seeded and minced (I used 2 Tbsp of diced jarred jalapeno)
1/3 cup chopped cilantro
1/4 cup lime juice
1/4 cup minced red onion
1/4 tsp salt
Place all ingredients in a bowl; stir well to combine. Serve at room temp or chilled. Can cover and refrigerate for up to 1 day.
Is great with grilled pork or chicken or tortilla chips.
1/2 cup is 26 calories and 0 points
This was so good. It reminded me of those southern casseroles I grew up on.
4 cups grated zucchini
1 cup bisquick
1 small onion, grated
3 egg whites
1/4 cup olive oil
1/4 cup grated parmesan cheese
1 tsp salt
1 tsp parsley
Preheat oven to 350. Mix everything together in a bowl. Spray a pie dish with Pam and pour mixture into dish. Bake about 45 minutes, until golden brown.
Makes 12 servings. each serving is 2.5 points
So, I recently discovered a great and fast way to eat spaghetti squash and mentioned to one of my friends that I had just had it for lunch. She said she was so intimidated by it she had never actually tried to cook it. This didn’t surprise me, as I just tried to cook it for the first time this year. I think it can be intimidating for most. I’m here to tell you, this is so easy, great for kids to help out with, and so yummy and low in points!
1 spaghetti squash
1 8oz can roasted garlic tomato paste
1 8oz can tomato sauce
garlic salt to taste
Stab the squash a few times with a fork and nuke it in the microwave on high for 10 minutes.
Meanwhile, combine the tomato paste, sauce, and garlic salt in a small saucepan. Cook on low until heated through.
When squash is done, remove with pot holders and carefully cut in half lengthwise. Carefully remove seeds with a fork. Now comes the fun part! Using the fork, scrape out the inside into a bowl. It will resemble spaghetti.
Top with tomato sauce and voila!
I don’t know how many points this is, but 1/2 of a squash is 0 points and I’m sure the tomato sauce can’t be more than 1 or 2 points.
8 cups sliced zucchini (about 2 1/2 pounds)
1 cup chopped onion
1/2 cup fat-free chicken broth
2 cups cooked rice
1 cup fat-free sour cream
1 cup shredded reduced fat sharp cheddar cheese
1/4 cup grated fresh parmesan cheese, divided
1/4 cup Italian seasoned breadcrumbs
1 tsp salt
1/4 tsp pepper
2 eggs, lightly beaten
Preheat oven to 350.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 Tbsp Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13×9 inch baking dish coated with cooking spray; sprinkle with 2 Tbsp Parmesan cheese. Bake at 350 for 30 minutes or until bubbly.
Broil 1 minute or until lightly browned.
Yields 8 servings of 1 cup each for 4 pts or 5pts+
This came from Kraft foods. While there are a lot of recipes from Kraft that are high in points, there are a quite a few that aren’t too bad! And they are usually kid friendly (and in my case, husband friendly!).
1/2 cup light Ranch dressing
1/2 cup 2% cheddar cheese, shredded
4 strips bacon, cooked, crumbled
2 pounds small red potatoes (about 6) quartered
Heat oven to 350.
Mix first 3 ingredients in a large bowl. Add potatoes; toss lightly.
Spoon into a 13×9 dish sprayed with cooking spray; cover.
Bake 55 minutes, uncovering after 40 minutes.
Makes 8 servings of 2/3 cup each and 3 pts. Sorry I don’t have the Pts + for this recipe