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This is a great salad recipe with an incredibly tasty dressing. The color is beautiful but not something you associate with eating. My husband actually asked me what was wrong with the salad.

The flavor is great and the calories are low too. You can’t ask for much more than that. I didn’t think I would be able to get anyone to eat this salad but everyone gobbled it down! Love it!

Ingredients:

5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed

Cilantro Dressing:

1 cup loosely packed cilantro, stems removed
1/2 cup plain Greek yogurt
2 cloves garlic
Juice of 1 fresh squeezed orange or lime
Pinch of salt
1/4 cup olive oil
2 tablespoons rice wine vinegar

Directions:

To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
Serve immediately, garnished with tortillas trips, if desired.

Original Recipe Source

Number of Servings: *Dressing Only*-12 (two tbsp per serving)

Nutritional Information:

49 calories per serving
2 carbs
5 grams of fat
1 protein
1 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Recipes

Parmesan Zucchini Sticks

April 4, 2014 Nicole

This is a great recipe especially if you like zucchini. For the zucchini haters in my house the recipe was not high on their list as expected. The mistake I made with this recipe was not using shredded parmesan cheese but rather using the Kraft parmesan in a jar. Yes big mistake! I have no doubt that would have been a huge improvement.

The group parmesan cheese ended up tasting a bit grainy and dry whereas the shredded would have actually melted. Although this recipe actually didn’t turn out it was very good and is something I would make again in the future.

Ingredients:

8 medium zucchini, sliced in half
1 cup Parmesan cheese, shredded
1/2 tbsp. dried thyme or oregano
1/4 tsp salt
1/2 tsp freshly ground black pepper

Directions:

Preheat oven to 350 degrees F. Arrange zucchini halves on 2 rimmed baking sheets lined with parchment paper.
In a small bowl, mix to combine Parmesan cheese, oregano (thyme), salt and black pepper.
Top each zucchini slice with 1 – 1.5 tbsp. of cheese-herb mixture spreading evenly.
Bake for 15 minutes.
Then broil on High for 4 – 5 minutes or until cheese turns crispy and golden. Serve warm or cold.

Original recipe Source

Recipes

Warm Berry Compote

March 27, 2014 Nicole

I can’t express how delicious this recipe is. You will just have to try it for yourself to see how amazing this is. We made it to serve over pancakes, but it would be killer over ice cream which is what we are going to do with the left over.

I would advise you use any berries you have on hand. Frozen or fresh any berries will be amazing!

At first everyone looked at me like I was insane for having this over pancakes …that was until they took a bite. There are just really no words to express the incredible flavor of this compote. I will be making this all the time.

The idea behind this for me was the IHop Rooty Tooty Fresh ‘N Fruity and boy does this come through. I have never actually had the Rooty Tooty Fresh ‘N Fruity but I bet this is less expensive and just as good if not better!

Ingredients:

1 cups frozen strawberries, hulled, quartered
1 cup frozen triple berries (blueberries, raspberries, and blackberries)
1 cup frozen hulled black cherries
2 teaspoons fresh lemon juice
1/4 cup unsalted butter cubed
1 tbsp. corn starch

Directions:

In a large sauce pan over medium heat, combine sugar and butter. Stir until the sugar dissolves.
Cook 2 minutes, then add berries, and lemon juice and cook another 5 minutes.
Removing a few tablespoons of the juice and add to a small bowl with the corn starch. Mix until the paste is smooth then add it back to the compote and mix well.
Boil for one minute then remove from the stove and allow to cool for ten minutes to thicken up.

Original Recipe Source

Recipes

Chunky O’Brien Potatoes

March 25, 2014 Nicole

The original name of these potatoes is “the best breakfast potatoes ever” now I know why because they are the best breakfast potatoes ever! If you have ever bought O’Brien Potatoes in the grocery store these are very similar but better I mean over the top better.

Don’t fear making too many of these potatoes because it’s not possible. These would be awesome in a breakfast burrito or just simply with breakfast for dinner like we did. They even reheat well thank goodness!

I found these on the The Pioneer Woman’s site and as always they are great. Isn’t everything she makes awesome? Yes, I believe so!

You can’t beat this recipe because it’s wonderful and addicting.

Ingredients:

2.5 Pounds Red Potatoes, Cut Into Chunks
3 cloves Garlic, Minced
1 whole Onion, Peeled And Roughly Chopped
1 whole Green Bell Pepper, Seeded And Roughly Chopped
2 tablespoons vegetable oil
1/2 stick Butter, Melted
1 teaspoon Seasoned Salt
Salt And Freshly Ground Black Pepper

Directions:

Preheat the oven to 450 degrees F.
In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, oil, butter, seasoned salt, salt and pepper.
Pour potatoes onto a lined (Parchment paper so it won’t stick) baking sheets. Bake for 20 to 25 minutes, using a spatula rotate the potatoes around after 20 minutes.
Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, once again flip the potatoes to get even browning this should done every 5 minutes at this point.
Sprinkle with a little more salt and pepper before serving.

Original Recipe Source

Recipes

Whipped Sweet Cream

March 22, 2014 Nicole

I wanted a whipped cream for a topping on pancakes but I knew I wanted to use some heavy whipping cream I had in the refrigerator. I am not a huge fan of your premade whip toppings. I prefer to make my own. This recipe fit the bill! It’s creamy and delicious and better than anything you will find in a refrigerated or freezer case.

This sweet cream recipe is super easy to make and should be a crowd pleaser just adjust to exactly what you are needing. I only needed one serving but you can easily double and triple this recipe.

Ingredients:

1 cup heavy whipping cream
½ teaspoon Mexican vanilla extract
2 tablespoons confectioners’ sugar

Directions:

*Tip* Place heavy cream in the freezer for about 10 minutes before you are ready to use it. This will insure your cream is super cold and will form quickly.
In a blender add all the ingredients and blend until the cream forms peaks. Don’t blend more than a minute at a time or you will make butter instead of sweet cream.
Refrigerate until you are ready to serve.

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