Za’atar Pita Chips
These Za’atar Pita Chips are really pretty addictive. They are baked so they are much healthier than deep fried chips. If you want to leave the za’atar off then just use kosher salt and pepper as your seasoning.
INGREDIENTS
12 Pita Bread Pockets
1/2 Cup Olive Oil
3 Tablespoons Victoria’s Za’atar
Preheat your oven to 400º F. Slice each pita bread into 10 triangles. Place the triangles on a parchment paper lined baking sheet. In a small size bowl combine the olive oil and the za’atar. Brush each triangle with the oil & za’atar mixture. Place in the oven and bake for 6 to 8 minutes. You will want them to be light brown and crisp. Be careful because if left unattended they will burn. Serves 12
*If you need my za’atar recipe it’s on my website or send me an email and I’ll send you some.
Shrimp Tacos
Healthy and delicious Shrimp Tacos are just in time for Cinco de Mayo! You can either sauté the shrimp or grill them on your grill. Either way you’re sure to have a delicious feast.
INGREDIENTS
Vegetables:
1/2 Sliced Red Onion
1/2 Sliced Into Thin Strips Orange Bell Pepper
1/2 Sliced Into Thin Strips Yellow Bell Pepper
1/2 Sliced Into Thin Strips Red Bell Pepper
1 Teaspoon Dried Mexican Oregano
1 Teaspoon Apple Cider Vinegar
1/2 Juiced Lime
1 Tablespoon Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Shrimp:
1 Pound Raw Shrimp That Has Been Deveined & The Tails Removed (Fresh Not Frozen)
1 Tablespoon Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Chipotle Seasoning
Corn Tortillas
In a large size bowl combine all of the vegetable ingredients and set aside. In a separate large size bowl combine the shrimp, kosher salt, pepper and chipotle seasoning. Heat a heavy cast iron skillet or sauté pan over a high heat until hot. Add the olive oil to the pan. Add the shrimp and sauté for 2 to 3 minutes until the shrimp turns a bright pink. Stir constantly. When the shrimp are done remove from the heat. Spoon the vegetable mixture into a corn tortilla and top with the shrimp. Garnish with sour cream and cilantro is you like. Serve guacamole, salsa, grilled chiles and limes if you like. Makes about 6 tacos.
**Chipotle Seasoning is a powdered seasoning that blends chipotle chile powder, salt and spices. It is such a versatile seasoning that goes with many dishes.
What’s The Story Morning Glory Muffins
“What’s the Story Morning Glory?” It’s true. There are morning muffins that are good for you. Try these muffins and you won’t be sorry that you did.
INGREDIENTS
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1 Cup Uncooked Old-Fashioned Oats
2/3 Cup Unsweetened Applesauce
1/3 Cup Skim Milk
1/4 Cup Molasses
1/4 Cup Brown Sugar
2 Tablespoons Olive Oil
1 Large Egg
3 Shredded Carrots
1/2 Cup Chopped Prunes
Preheat your oven to 400º F. Line a 12 cup muffin tin with paper muffin liners. In a large size bowl combine the flour, baking powder, baking soda, cinnamon and kosher salt. Stir in the oats. In a separate large size bowl mix together the applesauce, milk, molasses, brown sugar, oil and egg until well blended. Stir in the prunes and carrots. Add the applesauce mixture to the flour mixture. Stir just until the flour is moist. You will see that the batter will be lumpy, but don’t worry about it. Pour the batter into the muffin liners. Place into the oven and bake for 20 to 25 minutes. Remember that every oven heats differently so check your muffins at 20 minutes. To test to see if they are done insert a toothpick into the center of a muffin and if it comes out clean then your muffins are done. Remove from the oven and immediately remove the muffins from the pan. Transfer to a serving platter and serve warm with butter on the side. Makes 12 muffins
Steamed Baby Artichokes In Feta Vinaigrette
Baby artichokes are not really babies at all, but rather fully mature dwarf buds. They are plentiful from March through May. They are small enough to fit in the palm of your hand and fully edible. The fresh tang of the feta in the herb vinaigrette gives these artichokes a bright springtime character.
INGREDIENTS
1/2 Cup Dry White Wine
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Minced Shallot
6 Baby Artichokes (About The Size Of A Large Plum)
1/4 Cup Feta Vinaigrette
In a medium size saucepan combine the white wine, lemon juice and shallot. Snap off and throw away 3 or 4 outer leaves from each artichoke until the remaining leaves are pale green and tightly closed. Using a small paring knife, trim the base of the artichoke and peel the stem. Remove only a thin layer of tough outer skin and any discoloration. Cut the artichokes in half lengthwise and trim 1/2 inch off their tops. As you prepare them place the artichokes, cut side down, in the saucepan. Bring the wine liquid to a simmer over a medium high heat. Cover and steam the artichokes for 10 to 12 minutes until the flesh around the stem of each artichoke is easily pierced with the tip of a sharp knife. Drain the artichokes, arrange them cut side up on a serving platter and spoon a generous teaspoon of the vinaigrette over each artichoke half. Serve warm or at room temperature. Serves 4
Avocado & Grapefruit Salad
For a beautiful salad use both pink and yellow grapefruit in this refreshing salad.
INGREDIENTS
2 Grapefruit
2 Peeled, Pitted & Chopped Avocados
1/4 Thinly Sliced Red Onion
1 Head of Bibb or Butter Lettuce
Carefully peel the grapefruit. Make sure to remove all of the white pith. Working over a large size bowl to catch any juice, cut along the side of each membrane to release the segments. Let the segments drop into the bowl. Add the avocados and onion and toss well. Arrange lettuce leaves on a platter. Spoon the grapefruit, avocado & onion salad over the top of the lettuce leaves. Dress the salad with any dressing that you prefer or eat without dressing as the grapefruit juice may be enough for you. Serves 4
Broccolini & Garlic Sauté
I like to cook this broccolini recipe in my trusty grill pan. I don’t know what I would do without it. If you don’t have a grill pan then a sauté pan or skillet will do just fine.
INGREDIENTS
1 Pound Broccolini
4 Teaspoons Olive Oil
1/2 Teaspoon Kosher Salt
3 Sliced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
Slice off the stems of the brocolini. Cut the spears in half lengthwise. In a small size sauté pan heat 2 teaspoons of the olive oil over a medium heat. Add half of the broccolini. Cook for 4 minutes. Stir occasionally. Season with the kosher salt. Transfer to a plate and set aside. Add the remaining olive oil to the pan and cook the remaining broccolini. Add the sliced garlic cloves and red pepper flakes. Cook for 3 minutes. Stir constantly. Return the first batch of cooked broccolini to the pan. Toss and cook for 1 minute. Remove from the heat and transfer to a serving plate. Serve immediately. Serves 4
Ways To Enjoy Asparagus
Spring is here and asparagus is in-season. Here are some ways to enjoy such a wonderful seasonal vegetable.
Quick Pickle: Combine vinegar, cumin, coriander, garlic and chile flakes and pour into a jar. Add the asparagus spears and place in the fridge for a few days. They should be nice and pickled. Eat them for a spicy snack or toss them into a salad.
Side Dish: Toss boiled slices of asparagus, leeks with mint and melted butter for a savory side dish.
Shave Raw: Shave raw asparagus spears and Parmigiano Reggiano, and then toss with tender asparagus tips, olive oil and lemon juice for a vibrant salad.
Grilled: Marinate the asparagus in olive oil and garlic for two hours before grilling. Grill alone or with other vegetables.
Roasted: Roast in the oven at 400º F drizzled with olive oil.
To Prepare For Cooking: Start at the base of each asparagus spear and work toward the tip. Bend the spear a few times until you find a place where it breaks easily. Snap off the woody base at that point. If you would like a clean, smooth look then use a vegetable peeler to scrape off the scales on the spears.
Standard Preparation: For 1 pound of asparagus (15 to 24 spears) Wash and snap off the woody bases where the spears break easily. If you like scrape off the scales. Leave the spears whole or cut into 1 inch pieces. You should get about 2 cups of asparagus pieces. Cook, covered, in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Or you can steam them for 3 to 5 minutes in a steamer insert. To microwave place in a baking dish or casserole dish with 2 tablespoons of water. Cover and microwave on high for 2 to 4 minutes or until crisp-tender.
Roasted Asparagus
INGREDIENTS
2 Pounds Asparagus
2 Tablespoons Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Shredded Parmesan or Asiago Cheese
Preheat your oven to 400º F. Snap off and throw away the woody bases from the asparagus. I you like, scrape off the scales. Please the asparagus in a medium size baking dish. Drizzle with olive oil and toss to coat. Spread the asparagus in a single layer. Sprinkle with the kosher salt and pepper. Place in the oven and roast, uncovered, for 15 to 20 minutes or until the asparagus are crisp-tender. Turn once halfway through the cooking process. Remove from the oven and transfer to a serving platter. Sprinkle with the shredded cheese. Serves 4
Tuna & Bow Tie Pasta Salad
Here is a quick and light pasta salad that everyone will love. If you want to lower the calories then use a low-fat mayonnaise.
INGREDIENTS
8 Ounces Regular or Whole Wheat Bow Tie Pasta
6 Tablespoons Mayonnaise
3 Tablespoons Red Wine Vinegar
3 Tablespoons Chopped Fresh Basil or 1 1/2 Teaspoons Dried Basil
2 Chopped Garlic Cloves
2 Sliced Cipollini Onions
1/4 Teaspoon Freshly Ground Pepper
12 Ounces Canned Tuna (Drained & Flaked)
1 Cup Thawed Frozen Peas
2 Cups Halved Cherry Tomatoes
1/3 Cup Chopped Red Onion
In a large size pot, filled with salted water, cook the bow tie pasta, over a high heat, to al dente. Remove from the heat and drain, but DO NOT rinse. Rinsing pasta is a big No No. Let the pasta cool for 5 minutes. In a large size bowl combine the mayonnaise, vinegar, basil, garlic and pepper. Mix well. Add the drained tuna, cipollini onions, thawed peas, halved cherry tomatoes, chopped red onion and the drained pasta. Mix very well and chill for 1 hour. Transfer to a serving bowl and serve either as a main course or as a side dish. Serves 4
Even More Skinny Cocktails
There is a huge demand for “Skinny Cocktails,” but it’s not easy coming up with reduced-calorie cocktails. There are several lighter-calorie alcohol brands that have come onto the market in the past few years. Skinnygirl Vodka and Voli Light Vodka are two low-cal vodka brands that have become quite popular. Skinnygirl was launched by former Real Housewives of New York cast member Bethenny Frankel who sold it to Beam in March 2011. Voli is owned by singers Pitbull and Fergie. TY KU Sake is a low-calorie, gluten-free premium sake brand which is owned by singer/producer CeeLo Green and The Millionaire Matchmaker, Patti Stanger.
Gin & Lime Juice
INGREDIENTS
1 1/2 Ounces Gin
3/4 Fresh Lime Juice
1 Teaspoon Simple Syrup
1 1/2 Ounces Seltzer Water
Lime Wedge
Add all ingredients except the seltzer water into a shaker. Shake and pour into a glass filled with ice. Top with seltzer water and garnish with a lime wedge. Serves 1. 155 Calories.
Daiquiri
INGREDIENTS
2 Ounces TY KU Sake
1 1/2 Ounces Light Rum
1/2 Ounce Lime Juice
1/2 Ounce Agave Nectar
Add all ingredients into a shaker. Shake and pour into a glass filled with ice. Serves 1. 163 Calories.
Light Bloody Mary
INGREDIENTS
2 Ounces Low-Calorie Vodka
2 Ounces Tomato Juice
1/2 Ounce Fresh Lemon Juice
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Hot Sauce
1/8 Teaspoon Celery Salt
Lime Wedge
Cucumber Slice
Celery Stalk
Add all ingredients into a shaker filled with ice. Shake and pour into a glass. Garnish with lime wedge, cucumber slice & celery stalk. Serves 1. 122 Calories.
More Skinny Cocktails
While one cannot consider these “health drinks” these cocktails are less guilty alternatives to the cocktails that are heavy on calories. Stay on weight goal track with my Skinny Cocktails. You can have your “cake and eat it too!”
Vodka & Citrus Cocktail
INGREDIENTS
2 Ounces Thyme & Citrus Blend
1 Ounce Vodka
1/4 Ounce Absinthe
Combine all ingredients in an ice filled shaker. Shake and pour into a glass. Tope with soda water. Serves 1. 200 Calories
Prosecco Fresco
INGREDIENTS
4 Ounces Chilled Prosecco
1 Cucumber
1 Lime Wedge
Splash of Hot Sauce
Pinch of Sea Salt
Peel the cucumber and puree it in a blender. Strain the cucumber juice into a large glass. Top off with the prosecco. Finish with a splash of hot sauce and a pinch of salt. Gently stir to combine and garnish with a lime wedge. Serves 1. 130 Calories
