Spinach is a super heathy addition to any meal. Try my version for a fun spin.
Ingredients:
1 Pound Fresh Spinach
1 Slice Canadian Bacon
2 Cloves Garlic
1 tsp Salt
Juice Half of Lemon
1/4 Cup Raisin or Craisin
Spray a pan well and begin by lightly browning bacon and chopped garlic. Add lemon and raisin’s while cooking for another minute. Toss in spinach and continue to cook on medium heat. Once spinach cooks down add salt, mix well and serve.
You may have seen the Wendy’s commercial for the new berry blast salad. Every time I see it I want to run out and try it. Since not all dressing is gluten free I decided to make my own version.
Ingredients: 4 servings
2 Full Chicken Breast
1/4 cup red wine
2 Tbsp balsamic vinegar
1/4 balsamic vinegarate ( use any kind you like or your own by whisking lime juice, balsamic vinegar and a touch of olive oil)
1 head of red leaf, spring mix or Romain lettuce
1 cup raspberry
1 cup blueberry
Salt and pepper to taste
1/2 feta cheese crumbled
Salt and pepper chicken breast and let it marinade for at least one hour in red wine and 1 Tbsp of the balsamic vinegar. When ready, place in oven at 450 degrease for 15-20 minutes until cooked completely turning half way. While chicken cooks, cut and clean lettuce. Place lettuce into large bowl and toss with a little salt and pepper (restaurant trick) . In a separate bowl, combine berries with 1 tbsp balsamic vinegar and toss. When your ready to serve, mix lettuce with vinaigrette (homemade or store-bought) and portion into bowls. Top each salad with a big handful of berry mix and sliced chicken. You should be able to get a nice four portions from this recipe. Sprinkle the final product with feta cheese and enjoy.
Second to a cheese steak, Philly is well known for water ice. It is very different from the Italian ice I grew up on. People travel long and far for Philly water ice. President Obama has come to Philly to get some of this sweet treat from my favorite shop down the street.
In my guilt free foodie cutie way I have created an easy low cal recipe that can be made at home on any hot day.
Lemon Water Ice
Juice of two lemons
4 Tbsp Splenda ( depending on the level of sweetness you want)
1 Tbsp honey
Zest of one lemon.
2 1/2 cups of water
In a pot bring all the ingredients to a low boil. Simmer an additional 5 minutes or so to reduce to a syrupy consistency. Taste and make sure you reached the level of sweetness you are looking for. Shut the flame and let it cool. For the best result I like to cool the liquid in the fridge over night. But if you want to make it the same day then just add two or three ice cubes and place in freezer for 30 min. Once cool, pour liquid in an ice cream maker for about 30 min or until it reaches the frozen level you are looking for. Serve immediately and enjoy!!!!
You can use this water ice recipe with any fruit you want. Lime juice and orange juice work great!!! It is important to always use fresh ingredients. I have used watermelon also, just blend about a cup and a half of watermelon chunks and use it in place of the fruit juice and zest. Enjoy experimenting!
I always love Turkish food. The flavors can be exotic but similar in flavor to many
Mediterranean dishes. Kafta kabobs are common in Turkish restaurants. This dish takes a little effort to prepare, but it creates a very unique blend of flavors. I choose to use lean chicken breast but using lamb or beef is also traditional.
1 full chicken breast ( about 2 lb)
2 Tbsp. coriander / cumin blend
2 teaspoons salt
1 teaspoon chilli powder
1 teaspoon pepper
1 Tbsp.Harissa spice
1 Tbsp. granam spice
1 teaspoon cinnamon
3 Tbsp. chick pea flower
3 garlic cloves
1 Roasted red pepper
2 chopped Serrano peppers
First place chicken breast in food processor and chop till meat reaches a fine ground cocsistency. Remove meat and place in large bowl. Combine the remaining ingredients except for chick pea flour in the food processor and blend together. Combine the remaining ingredients with the meat in the bowl and add the chick pea flower. Mix well until all ingredients are combined. Form long oval shaped patties 6″ by 1″ on a foiled baking sheet. Cook kabobs on 500 degrees for about ten minutes and then flip. Cook an additional 5 minutes and serve with garlic sauce.
Garlic Sauce
I had this at a Lebanese festival in the city and it goes really well with the kabob.
7 Garlic cloves
2 Tbsp. yogurt
1 Tbsp. oil
Juice of half a lemon
Mix all ingredients in food processor and serve.
Guilt Free Foodie Cutie 