Way-Too-Tasty Tomatillo Enchiladas

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This recipe has recently made its way to the top of my all-time-favorites list – congrats Rick Bayless, you are have done it AGAIN. For those of you who haven’t yet salivated to his show, Bayless is an American chef that specializes in Mexican cuisine, traveling through Mexico & making traditional dishes “one plate at a time“. I don’t know if it’s because we are both gringos obsessed with Hispanic culture (and food), but I love this guy. Obviously when I discovered that he was selling sauce packets for enchiladas, tacos, and fajitas at the grocery store I HAD to try them.

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After testing out all of the packets, no doubt the green chile tomatillo enchiladas are my favorite. The tacos are seriously amazing and the fajitas are great too, but the enchiladas were just out of this world — they are seriously better than what you’ll get at most restaurants. The packet comes with a recipe on the back which I am basically following with specific substitutions to lower caloric & fat content, you can cook with other brands than what I recommend but nutritional values will change.

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You’ll Need:

  • 1 packet Frontera Green Chile Enchilada Sauce
  • 4 La Tortilla Factory Green Chile Tortillas
  • 1/2 c. Weight Watchers Mexican blend cheese
  • 1/2 c. shredded chicken (if making yourself use lime, garlic & olive oil spray)

*MAKES 2 servings (2 enchiladas per person)

A serving of these will only cost you 365 calories & you could make that even lower that by putting less shredded cheese on top! Check out the nutrition facts here.

Start by cooking the chicken if you didn’t buy it pre-shredded. I like to season the chicken with salt, pepper, minced garlic, & lime zest and grill it on the George Forman with a squirt of lime! You can lightly spray the grill with olive oil spray, keeping fat to a minimum. Once the chicken is cooked, shred it into small pieces.

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Next, fill each tortilla with 1/8 c. shredded chicken and 1/8 c. cheese. Roll it up and place the “seam” of the tortilla face down. Continue this process until all four tortillas have been rolled up & try to fit them into a dish tightly.

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Now pour your little packet of deliciousness over the rolled enchiladas and top with 1/4 c. cheese! Pop the dish into the oven at 400 degrees for 15 minutes – this is gonna be GOOD.

While you whip up some healthy sides (pinto, black beans, or some guacamole) these enchiladas will be baking their way to perfection.

ImageI just ate and looking at this is making me hungry all over again – you’ve GOT to try it! This recipe is SUPER easy, fast, healthy and most of all DE-LISH! In the oven the tortillas soak up the flavor of the sauce, creating a gooey, warm, cheesy enchilada that melts in your mouth. This is a meal that could impress anyone (and it requires basically NO cooking skill!).

If you’re looking a recipe with a little more veggies, try out my Stacked Spinach Enchiladas & be sure to subscribe for more recipes! Happy cooking!

-SkinnyGirl

 

Easy Peasy Paella

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Paella is basically food of the gods…or the beautiful people of Spain, so basically the same thing. Lindsey (one of my best friends) and I are totally obsessed with all things Spanish. She spent about 9 months in the gorgeous city of Granada & since we’re both International Studies majors with focuses in Spanish our ideal Friday night involves us watching La Reina del Sur, drinking Spanish or Argentinean red wine, and cooking paella. Nothing is better.

Now I’m sure true Spaniards would cringe at my recipe. Although authentic is pretty much always the way to go, we have no patience when it comes to paella. When something tastes this good it’s really tough to wait the full 6-7 hours that a traditional paella would take to make. So, our recipe is a much faster, much easier version of this beloved Spanish dish. TexMex paella for the win!

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Here’s what you’ll need:

  • 2 1/4 c brown rice
  • 3/4 sweet onion, diced
  • 1 medium tomato, diced
  • 4 cloves garlic, minced
  • 10 oz. shrimp
  • 1 tsp EVOO + spray
  • 1 tsp saffron
  • handful of chopped parsley (about 1/3 c.)
  • 2 lemons, quartered
  • 1 tsp. paprika
  • 1/2 c. quartered artichoke hearts
  • 1 1/2 chicken breasts (12 oz), cut into chunks
  • 1/2 c. frozen peas

MAKES 4 servings

Start by cooking your rice (ideally in a rice cooker so you can ignore the rice while cooking everything else). Season the chicken and shrimp with salt & pepper and sauté the chicken in a large skillet with 1 tsp. olive oil and 4 cloves of garlic. Add in the shrimp after the chicken has turned white. If you need more oil, feel free to add olive oil spray.

Begin chopping up the veggies. Remove the chicken & shrimp from the skillet after fully cooked, and add in the veggies. Spray with olive oil and sauté for about 5 minutes until the onion is caramelized.

Next add the rice, paprika, saffron, chicken & shrimp to the skillet. The anticipation should be building – it’s practically paella. Let all the flavors sit together (for at least 5 minutes, I know patience is a virtue) and squeeze in the juice of one lemon. Stir it up and serve each plate with a lemon wedge and top it off with chopped parsley. QUE RICO.

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Paella is definitely one of my all-time favorite foods. That said, it’s not the most diet-friendly meal, but I’ve made it much healthier than most traditional recipes. This paella ranks in at about 576 calories a serving which may seem like a lot, but the good thing about paella is that not an ingredient in it is bad for you! If you’re hoping for something a little lighter, you could replace the chicken with more veggies (asparagus & bell peppers are great in this) and use only olive oil spray. This just happens to be the way we like to make it and let me tell you, it’s seriously addictive.

Enjoy! Be sure to comment if you have a favorite way to make paella or if you try out the recipe and become an addict like us. Salud!

-SkinnyGirl

Click here for nutrition facts 

Roast the Rainbow – Veggie Delight

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Having just returned to school after a diet-busting spring break filled with fried shrimp, whipped cream, carrot cake and of course piña coladas (I was in Destin after all!) I felt like making myself something lean, clean and green. I’ll credit my mom as my source of inspiration for this recipe – one of my favorite dishes as a kid was her olive oil roasted veggies (yes, maybe I am a little strange). But seriously, I love roasted veggies – they’re SO healthy for you and easy to make. Now you can eat and taste the rainbow…while actually having something that’s good for you and your waistline! (sorry Skittles)

Here’s what you’ll need:

  • 5 TBSP EVOO (or extra virgin olive oil spray to cut out extra fat)
  • 4 TBSP red wine (I used Malbec)
  • 1 TBSP dried rosemary (or fresh)
  • 4 large cloves garlic, minced
  • salt & pepper
  • veggies to your liking!

MAKES 5 servings

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This recipe is great because you can make it so many different ways. Choose the veggies that you prefer and start by chopping them up. Just to give you an idea, I used 6 large carrots, 1/2 carton of mushrooms, 5 stalks of asparagus, 1/2 sweet onion, 1 handful of cherry tomatoes, 1/4 red onion and 1 small zucchini. A recommendation I have if you use onions is to cut them in semi-circles as opposed to dicing, I just think it tastes better. Baby carrots would also be great in this, I just happened to have large ones!

Now comes the fork in the road. You can choose to make a beautiful rainbow array of veggies (like I did) or the faster route.

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If you’re pressed for time, mix all of the ingredients (olive oil, wine, rosemary, garlic, salt & pepper) in a large bowl and add in all of your veggies, coating them with the mixture. Then pop them into the oven at 375 for 20 minutes, switching your oven to broil for the last 5 minutes to add a bit of crispiness.

However, if you need more color coding in your life, start by mixing the olive oil, wine, rosemary, salt & pepper in a large liquid measuring cup. Start by pouring out a little of the mixture (about 1/8th of the total) at a time into a separate bowl. Add the first “layer” of veggies and coat them in the dressing. Then line them up on a baking sheet and repeat until the sheet is covered!

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Voilá! The perfect roasted veggies – I love eating these as a light lunch, a side with dinner, in a salad, or even with pasta and a little extra olive oil. If you’re looking to cut down on fat content, instead of using regular olive oil, you could use olive oil spray (no mixing bowl required – just drizzle the wine on top of the baking sheet and spray!) Enjoy!

-SkinnyGirl

Tomato Basil Parmesan Soup

Soup’s up: Tomato Basil Parmesan

Who doesn’t love soup in the wintertime? It’s the perfect meal to curl up to in a warm blanket and sip on while contemplating how happy you are to not be outside in the cold 😛

While consulting Pinterest one night on what to make for dinner I came across this delicious-looking Tomato Basil Parmesan Soup. I was hoping to find something to make for my boyfriend who had just had his wisdom teeth taken out and much like a baby, still couldn’t eat solid food. I thought this recipe looked perfect – comforting, delicious, and easy to make since it’s made in the crock pot! I love the convenience of crock pot cooking – for students or the working woman it’s great because you can pop your food into the slow cooker in the morning & when you come home dinner will be done!

Since my goal is to always make a recipe as healthy as possible without sacrificing taste, I did what I call a recipe redo, swapping out the unhealthier ingredients for better ones.

tomato basil parmesan soup

Here’s what you’ll need:

28 oz can muir glen fire-roasted diced tomatoes
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
1 bay leaf
½ cup multigrain flour
1 cup Parmesan cheese
½ cup olive oil
2 cups fat-free milk (you COULD try this with plain almond milk if you wanted to)
1 tsp salt
¼ tsp black pepper

*MAKES 8 servings

  1. Start by adding the tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. I am obsessed with the Muir Glen fire-roasted tomatoes so I use them every chance I get.
  2. Next, cover your crock pot & cook it on low for about 5-7 hours, until the veggies have all become well acquainted with one other and there has been lots of mixing going on.
  3. About 30 minutes before dinnertime you’ll need to make a roux! It’s like you’re a French chef or something…the roux thickens up the soup & gives it a better texture. I kept my roux blonde, meaning that I cooked it for less time than other darker roux.  I swapped out butter for olive oil (yes, you can do that) since olive oil is a much healthier choice. Olive oil does have more calories and fat, but it does not have the sodium, cholesterol or the saturated fat that butter does (3x more saturated fat in fact). For those who don’t already know, saturated fat is the real villain when it comes to fat. According to the Mayo Clinic, “it raises total blood cholesterol levels which can increase your risk of cardiovascular disease. Saturated fat may also increase your risk of type 2 diabetes” so try to avoid this stuff as much as possible!
  4. To start the roux, put the olive oil in a skillet over low heat & add in your favorite multi or whole-grain flourStir constantly with a whisk for 5-7 minutes and slowly pour in about 1 cup hot soup at a time. Add another 3 cups and stir until smooth.
  5. Put it all back in the slow cooker, give it a stir, and add the Parmesan cheese, fat free milk (preferably warmed), & salt and pepper. You can also add in extra herbs since they often get lost in the mix of things.
  6. Cover & cook on low for another 30 minutes or so until ready to serve. Top it off with your favorite whole grain crackers & eat up!

Tomato Basil Parmesan Soup

Not only is this recipe “soup-er” comforting and delicious, it only has 266 calories a serving! Enjoy it while the weather’s still chilly & it will warm you right up! If you’re looking for another healthy soup to make, try out my recipe for Chicken Quinoa Soup! Happy eating & come back soon 🙂 Don’t forget to subscribe for more free recipes & healthy eating tips!

Click here for nutrition facts

zesty quinoa

Zesty Quinoa Salad

With the new year officially in tow (Happy 2014!) I’m sure many of you are looking to check a few resolutions off the list – some of which might include adopting a new healthier diet or dropping a few post-holiday pounds. In my opinion quinoa brings you the best of both worlds – it is a superfood packed with nutrients that stays low in calories and as a bonus is super tasty! It is a complete protein (supplying you with all 9 essential amino acids) AND is cholesterol & gluten-free! No wonder it was called “the gold of the Incas” 😉

Zesty Quinoa Salad

This quinoa salad won’t disappoint. It’s full of color and flavor that packs a punch. Fresh ginger and garlic add a spicy note while golden raisins add a touch of sweetness for the perfect combination. Get excited – your path to this deliciousness begins now.

Ingredients

  • 1/2 c. quinoa
  • 2 tsp.  ground cayenne
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, chopped
  • 1/2 large red bell pepper, diced
  • 1/2 lemon, juiced
  • 1 TBSP Extra-Virgen Olive Oil
  • 3 scallions, sliced
  • 3/4 c. (1/2 can) chickpeas
  • 1/4 c. diced red onion
  • 1/4 c. (handful) cherry tomatoes, sliced in half
  • 1/4 c. (handful) golden raisins
  • salt & pepper

MAKES 2 SCRUMPTOUS SERVINGS

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Start by cooking the quinoa – preferably in broth of some sort for added flavor. Next, chop up the fresh ginger, garlic, red onion, bell pepper, tomatoes and scallions. Once the quinoa is fully cooked, combine it with the veggies (except the scallions) in a large bowl. Add in the EVOO, lemon juice and ground cayenne. Pour in half a can of chickpeas, mix it all up, and top it off with scallions, raisins and a touch of salt & pepper! Delish and super easy to make – eat up and enjoy 🙂

Click here to see the nutrition facts

Don’t forget to subscribe for more healthy recipes & comment below if you try this one out! For another way to enjoy this tasty superfood, take a trip to the Caribbean with my Pineapple Quinoa Salad!

xo SkinnyGirl

Turkey Day Recipe Review

First off I’d like to wish everyone a happy belated Turkey Day! What could be better than a holiday that is entirely dedicated to food? I figured it might be fun to share what was on my plate this Thanksgiving. While I was back in school studying away furiously, my mom called me up to tell me that this year I was going to be in charge of the entire meal (aside from the turkey which my Dad loves to make). Most of you would probably crawl in a hole upon hearing this, but since I love food…I was kind of excited.

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A few weeks ago I attended a healthy living lecture at my school about how to not overeat during the holidays…as if that’s possible. Even though I’ve always gone all out on holidays (aka thrown the health food out the window and buddied up with Paula Deen) the lecture actually made me think about changing my ways. According to the speaker, the average person gains around 5 pounds during the holiday season and never loses the weight. The average Thanksgiving meal alone comes in at about 5,000 calories, which is pretty mind-boggling especially since as a woman your suggested caloric intake is between 1,500-2,000 calories A DAY.

In a sense I already knew that this was probably how much I was consuming because every Thanksgiving or Christmas I typically suffer from a food coma – that fun time when you are so exhausted from your strenuous day of eating that you have to jump into your sweatpants and become one with the couch. As I thought about this, I asked myself – why? It’s really no fun to feel sick to your stomach from overeating. It wasn’t so much the thought of gaining weight that worried me, but the idea that I would be making myself feel tired and exhausted for no reason.

With this in mind, I decided to try some new recipes this Thanksgiving. Of course I couldn’t go without the traditional sweet potato casserole, turkey and stuffing but why not try to make it a little healthier? A 2,000 calorie meal would definitely be better than a 5,000 calorie one!

Here’s the official run-down of what I made in order of favorites first:

#1 BEST IN SHOW: Tone It Up Cranberry Sauce

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This recipe was absolutely killer. It’s from the website Tone It Up which is my FAVORITE source of free workout plans, clean-eating recipes and fitness inspiration! I recommend it to anyone who’s trying to get or stay in shape. I’ve never made homemade cranberry sauce before so I decided why not start now? I was so pleasantly surprised by the amount of flavor in this sauce! The recipe uses all natural ingredients and no added sugar (the only sweetener is maple syrup which works REALLY well!) I will never do Thanksgiving without this recipe again – it is without a doubt, the best cranberry sauce I’ve ever eaten. Just to run a comparison, this whole bowl is about 400 calories and I’d say it could serve more than 10 people. The typical Ocean Spray jellied cranberry sauce is about 110 calories for the same amount, and this recipe is so much tastier! So if you’re not totally set in your jello ways, try this recipe out!

#2 THE RUNNER UP: Tone It Up Sweet Potato Casserole

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Once again, this recipe has no added sugar but it is SWEET! The recipe uses honey, maple syrup and almond milk to get that great sweet potato casserole taste that everyone knows and loves. What I liked most about this recipe was the sweet honey-cinnamon-pecan topping that added just the right amount of crunch! One substitution I made from the original recipe was using coconut oil instead of olive oil since it is also a healthy oil and I thought would blend better with the other flavors. It’s also a bit heavy on the cinnamon (which I love) but if you’re not a huge fan I’d suggest adding less. Overall I give this recipe 2 thumbs up!

#3 STILL WORTHY OF AN AWARD: Ina Garten’s Sausage & Herb Stuffing

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Ok, so this one’s not so healthy but I just couldn’t go without it. I made this recipe last year for Thanksgiving and fell in love. I think it has such a unique blend of flavors: cranberries, granny smith apples, fresh parsley and sourdough bread all in one! Absolutely delicious. If you wanted to make this recipe healthier, cut back on the amount of bread and add more fruits/veggies, choose low-fat sausage (or omit it) and use olive oil or a light butter alternative. The stuffing also tends to come out a bit crispy so if you like a softer stuffing add more chicken stock to the original recipe.

#4 CAN I HAVE SECONDS? Blogilates Pumpkin Pie

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Blogilates, run by the fitness guru Cassey Ho, is another awesome site that I love. Cassey posts free pilates videos (that are extremely tough and WILL force you into shape) as well as recipes like this one as part of her ‘cheap clean eats’ segments. This pumpkin pie recipe was delicious! I was really impressed by the flavor of the crust which was made out of ground almonds, whole wheat flour and coconut oil. The only issue with this recipe is that I made it with the minimum amount of almond milk suggested, baked it for an extra 10 minutes, and it still came out runny (even after cooling it for 30 minutes). The picture above is what it looked like after chilling for a day, and as you can see it was still a bit runny. I’m thinking the recipe needed less egg whites, but unfortunately I’m not quite knowledgeable enough on the chemistry of baking to know for sure. Despite all these issues, don’t get me wrong – the flavor is fantastic. The pie truly does not taste like a “healthy” dessert – you would never guess that each slice is only 221 calories.

#5 NOT BAD AT ALL: Skinnytaste Garlic Mashed Potatoes

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Skinnytaste has a wealth of diet-friendly recipes that are friendly on the taste buds as well. This mashed potato recipe was easy, quick and pretty darn tasty. I liked it, it just didn’t blow my mind or anything (but that’s kind of hard to do with mashed potatoes when you’re not adding heaps of butter). I was thinking about trying the Buttermilk Mashed Potatoes instead next year.

#6 GOOD BUT NOT GREAT: Tone It Up Green Bean Casserole

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Now don’t get me wrong, this was not a bad recipe AT ALL, I just think it could have been better. I liked the fact the the green beans were crisp and very fresh-tasting, I also liked that the recipe used mushrooms. However, the topping is made out of an olive oil flax-seed blend (which is obviously way better for you than French’s onion rings) but the flavor was pretty noticeable. I actually still liked the taste but this dish isn’t something I’d bring to a potluck because I think many people wouldn’t like the flavor. Another issue I had was that the mushroom sauce wasn’t quite as thick as I would have liked. However, there was one great takeaway from this recipe: you can sauté onions in non-fat cooking spray!!! Why haven’t I ever thought of this before? It’s such a great way to save on calories and fat when cooking!

Hope you enjoyed getting a peek at my Thanksgiving table – if you have any healthy Thanksgiving recipes you’d like to share please post in the comments below! Happy Holidays 🙂

Get Him to the Greek Meatballs

Greek Meatballs

I just had to slip a pun in the title, I couldn’t resist. But really, everyone should get to enjoy these greek meatballs. This is a recipe I made probably a month ago but am just now getting around to posting – this semester really has been BUSY. Regardless, this is probably my favorite recipe yet! It has everything anyone could ever want: fresh mint, greek yogurt, lemony goodness and feta cheese. Yes, it is essentially like taking a little bite of heaven.

I got inspired after watching a cooking show on PBS about making meatballs. According to the all-knowing woman on television, the secret to a delicious meatball is to have both cheese and breadcrumbs in the recipe and I’m glad I took her advice. Even though this a low-calorie meatball, it doesn’t come out dry at all. Now believe it or not, but one serving of these magical meatballs (3 of them) is only 226 calories which is seriously amazing.

Get your taste buds ready. You’ll need:

  • 1 lb 99% fat free ground turkey breast
  • 3/4 c. fat free crumbled feta
  • 1 slice of whole grain bread, toasted
  • 1 egg
  • 2 small shallots, finely chopped
  • 2 tsp. lemon pepper
  • 2 tsp. oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp salt & pepper
  • 1 packet of fresh mint (about a handful), roughly chopped
  • 2 oz. plain greek yogurt
  • 1/2 lemon, juiced

*MAKES about 12 meatballs

I decided to make this meal with a side of the Near East blend of brown rice and bulgur. Just to make it extra tasty, when I popped it into my handy dandy rice cooker I added a slice of red onion and about a cup of mushrooms. Another secret: always cook your rice in chicken broth (or veggie broth for vegetarians)! The flavor is so much better and it barely adds any calories.

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While the rice cooker works its magic,  start the meatballs by toasting a slice of your favorite whole grain bread. Once it’s toasted, destroy the slice like you’re a kid that just discovered play dough (totally rip it apart). Voilá – homemade breadcrumbs! Set them inside a large bowl and add the spices, ground turkey, HALF of the fresh mint, egg, chopped shallots and feta cheese.

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Again with the playdough references, squish together all the ingredients and begin to shape them into about 1.5 inch meatballs. Spray non-stick spray onto a cookie sheet and pop the meatballs into the oven at 350 degrees.

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After about 10 minutes turn the meatballs over and put them back into the oven so the other side gets to bake for another 10 minutes. Meanwhile mix together the juice of half a lemon and about 2 oz. of plain greek yogurt to make the yogurt sauce. This is what you end up getting:

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Looks pretty darn fancy huh? Just top off the meatballs with a stripe of the yogurt sauce and the remaining fresh mint. Delicious, and perfect for amping up your Instagram game 😛 Enjoy!

Click here for nutrition facts! 3 meatballs = 1 serving

Skinny Stacked Enchilada Casserole

Like any other true Texan, there’s nothing I love quite like some cheesy chicken enchiladas. However, if there’s one thing Tex-Mex isn’t, that’s healthy. Restaurants like to slather on the oil and cheese in a horribly delicious pile of unnecessary calories. I decided to put my creativity to the test and try to come up with a nutrient-dense, low-calorie (and still delicious) recipe for chicken enchiladas.

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I was surprisingly happy with the way this recipe turned out. Not only does it taste AMAZING, but it’s only 295 calories per serving! It would be a great meal to serve with pinto or black beans – when I made it I was so hungry I couldn’t spare even a minute to make a side… I mean, look at my plate.

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This recipe requires a few special ingredients, which of course you can substitute, but the caloric values won’t stay the same.

You’ll need:

  • 5 green chile La Tortilla Factory tortillas (whole grain & corn blend); if you can’t find the La Tortilla Factory brand I also like The Mission brand (Artisan Corn & Whole Wheat blend)
  • 8 slices of weight watchers pepper jack cheese
  • 1 serrano pepper (or a jalapeño if you don’t like spice)
  • 8 c. baby spinach
  • 1 tsp EVOO
  • 1 medium onion
  • 2 cloves garlic, minced
  • cooked chicken 6 oz, shredded or in small pieces

*YIELDS 4 servings

First start by cooking your chicken in EVOO with salt and pepper or use your own pre-cooked chicken. Next sauté the onions in EVOO and once they begin to caramelize add the spinach and garlic. After the spinach has wilted down, you can start stacking the enchiladas. Start the bottom layer of a 9×9 casserole dish with 2 and a half tortillas, split them up so the bottom of the dish is covered. Next, spoon half of the veggies and half of the chicken on top. Cover this layer with 4 slices of the pepper jack cheese. Now repeat the process! After adding the second layer of cheese, add your serrano or jalapeño to top it all off! Now bake the casserole at 350 for 15-20 minutes!

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Look at all that cheesy goodness! What’s not to love?

Pearl Couscous

Herbed Pearl Couscous

It’s been a crazy back to school season and all I want to do is go back to summer. However, one of the upsides to school starting means that I’m back in my own apartment with more people to cook for, and my own little basil plant! I decided to make good use of it so I whipped up this pearl couscous salad and let me warn you – it’s highly addictive. If some of you have never cooked with pearl couscous before, it is essentially normal couscous on a much larger scale. It looks like little balls of pasta and it tastes like pasta – so even if you don’t like normal couscous you would probably like this.

Pearl Couscous

Pearl Couscous

Ingredients:

  • 2/3 c. whole wheat pearl couscous
  • 5 tsp. EVOO
  • handful of basil (about 15-20 leaves)
  • 1 sprig of rosemary
  • 2 cloves garlic
  • juice from one lemon
  • handful of chopped red onion (about 1/4 c.)
  • salt & pepper

YIELDS 2 side dishes or 1 main dish

Start by cooking the pearl couscous according to its instructions. Then put your lemon juice, garlic, basil, EVOO and rosemary into a food processor and blend!

Herb Mixture

Herb Mixture

Just stir the herb dressing over the couscous and add in chopped red onion. You’re done – easiest recipe ever.

Pearl Couscous

Pearl Couscous

Everything tastes so fresh and flavorful in this couscous salad, which is why I love it so much! Eat it up at 304 calories a serving! This would be a great side to pair with baked fish or grilled chicken!

Click here for nutrition facts

Sauteed Zucchini and Squash

Sauteed Goat Cheese Squash & Zucchini

As I was perusing the produce section at HEB I got inspired after I found some good-looking squash and zucchini. They’re some of those vegetables that nobody likes raw but when cooked right are absolutely delicious. I made them my favorite way – with goat cheese & garlic (even the boyfriend who HATES squash & zucchini admitted this was good). This is such an easy side dish to make and is also great to serve with your favorite whole grain pasta for a healthy meal.

You’ll Need:

  • 1 large clove of garlic, minced
  • 1 c. yellow squash and zucchini, sliced
  • 2 1/2 tsp. EVOO
  • salt & pepper
  • 1 oz. goat cheese

*MAKES 1 serving

I bought my veggies pre-sliced so if you need to slice up your vegetables do so. Pour the EVOO into your skillet and put it on medium-high. Add the veggies and cook for about 3 minutes.

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Add the minced garlic and salt and pepper to your liking (I find these are great with lots of pepper). After a few more minutes, once the veggies are turning a golden color, take them off the heat and top with about an ounce of crumbled goat cheese. Voilá! Absolutely delicious.

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Enjoy it at only 225 calories a serving!

Click here to see the nutrition facts

-SkinnyGirl