Wednesday, June 29, 2011

Fruit Kebabs with Yogurt Dip

It's summer and fresh always seems to be the go-to rather than a hot soup or casserole. So for this poolside bbq I attended, a fresh side item seemed appropriate.

The dip comes together with just the stir of a spoon and the fruit....who doesn't like a nice collection of fresh sweet fruit. Enjoy!

Dip:
2 cups plain low-fat Greek Yogurt
1/4 cup honey (and then I added just a tad more)

Mix together yogurt and honey and then chill.

Serve with an assortment of fruit. Options are: grapes, pineapple cubes, melon balls (cataloupe, honeydew or a combination) and strawberries.

Super easy, very pretty and sure to be a crowd pleaser!

Monday, June 20, 2011

Spinach Stuffed Salmon

It's amazing the added flavor that 1 Tbl of walnuts adds to this delicious dish. Enjoy!

Serves 2:

1/2 tsp olive oil
2 oz fresh spinach leaves
1 tsp grated lemon zest (optional)
1/8 cup chopped roasted red bell peppers, rinsed and drained if bottled
1/8 cup fresh basil leaves, coarsely chopped
1 Tbl chopped walnuts
2 salmon fillets (about 4 oz each)
1 Tbl Dijon mustard
1 Tbl plain dry bread crumbs
1/4 tsp dried oregano, crumbled
1/4 tsp garlic powder

Preheat oven to 400F.

In a large skillet, heat the oil over med. heat. Cook the spinach and lemon zest for 2 minutes or until the spinach is wilted, stirring constantly. Transfer to a med. bowl. Stir in the bell peppers, basil and walnuts. Let cool for 5 minutes.

Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.

Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful not to cut through to the other side. Carefully stuff half the spinach mixture into each fillet. Transfer to baking sheet. With a pastry brush (or your finger), spread the mustard over the fish.

In a small bowl, stir together the remaining ingredients. Sprinkle over the fish.

Bake for 12-13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through.

Monday, June 13, 2011

Corn and Black Bean Salsa

I was recently faced with the task of bringing an appetizer to a friend's home. One would think...."What's so hard about that?!" Well, I normally wouldn't either but when that hostess happens to be vegetarian, lactose intolerant and gluten free.....I started to panic just a little.

Normally I would whip up something with cream cheese, sour cream or sausage, but I obviously couldn't do that in this situation. So my wheels started turning and I came up with this great alternative that happens to be very health friendly, vegetarian, gluten free, lactose intolerant AND delicious!

Ingredients:
1 can black beans (drained)
1 can white corn (drained)
1 can yellow corn (drained)
1 red bell pepper, sliced and chopped
1 tomato, chopped
1/4 red onion, chopped
1/2 bunch cilantro, finely chopped
1/4 tsp garlic salt
juice of 1 lime

Mix all and serve with corn chips (for gluten free) or tortilla chips if no preference!

Enjoy