Tex Mex Quinoa Salad with Lime Vinaigrette

June 17, 2013 by

Tex Mex Quinoa Salad with Lime Vinaigrette

Let’s talk about quinoa today. I love it and probably don’t share nearly enough recipes with it on my blog. Quinoa is such a versatile ingredient. It’s a great sub for rice, but I have also used it in baking, and it’s even better in a salad! You guys already know how much I love all things Mexican, tex-mex, southwestern (whatever you want to call it!)! I have been really obsessed with black beans lately. I just can’t get enough of them and I want to put them in everything!

This tex-mex quinoa salad is perfectly light, but it still going to fill you up. I tossed in some of my favorite ingredients to add more texture, flavor, and color and then topped it off with a lime vinaigrette dressing. This quinoa salad would be great to eat as a side dish at a summer party, but it also works well just on its own for lunches!

Tex Mex Quinoa Salad with Lime Vinaigrette

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Tex-Mex Quinoa Salad with Lime Vinaigrette

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4-6 servings

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 1/4 tsp. salt
  • 2 cups water
  • 1/3 of a medium-sized red onion, chopped
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup cooked fresh corn (you can boil it, grill it, however you want)
  • 1 cup grape tomatoes, sliced
  • 1/2 of a jalapeño pepper, seeded and finely chopped (optional)
  • 1 avocado, pitted and diced
  • 3 tbs. fresh chopped cilantro
  • salt to taste
    • For the dressing:
  • 2 tbs. fresh lime juice (add more if needed)
  • 3 tbs. olive oil

Instructions

  1. Put the water into a medium-sized pot. Stir in the salt and quinoa. Bring the water to a boil. Cover and continue to simmer until the quinoa has absorbed all of the water and is cooked (about 10-15 minutes). Remove from the heat and fluff with a fork. Transfer the quinoa into a large bowl or container. Let cool.
  2. Stir in the onion, corn, black beans, tomatoes, avocado, jalapeño, and the cilantro.
  3. In a small bowl, whisk together the lime juice and olive oil. Pour the dressing over the salad. Season with salt to taste and serve.
http://eat-drink-love.com/2013/06/tex-mex-quinoa-salad-with-lime-vinaigrette/

Tex Mex Quinoa Salad with Lime Vinaigrette

Filed Under: Low-Carb, Low-Fat, Salads, Sides, Vegetarian/Vegan · Tagged With: , , , , , , 9 Comments

Classic Macaroni Salad

May 29, 2013 by

Classic Macaroni Salad

Is it totally weird that we had risotto for dinner on Memorial Day? I spent the day making recipes, photographing, doing some reading for work and then my husband made risotto for dinner. Totally not typical Memorial Day food, but oh well. I guess we are a little weird like that.

Let’s talk about a food you might actually eat at a summer BBQ- good ol’ classic macaroni salad. Macaroni salad that is typically drowning in mayo, that is. I think I have told you guys about a bazillion times now how I HATE when pasta and potato salads are drowning in mayonnaise. Seriously, I hate it. It makes me want to gag.

Classic Macaroni Salad

I wanted to give the classic macaroni salad a little makeover. Typically, aside from some chopped onion and diced peppers, you don’t see a lot of veggies in the classic macaroni salad, so I threw in some fresh chopped broccoli, grape tomatoes, and peas to change things up a bit. Not only does it make the dish a little more nutritious, it adds a nice pop of color! I reduced the mayo and used light mayo and mixed in some fat free Greek yogurt. This pasta salad is light, but it’s also nice and creamy at the same time!

Classic Macaroni Salad

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Macaroni Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 8 servings

Calories per serving: 165

Fat per serving: 3.6g

Ingredients

  • 1/2 lb. elbow macaroni (any brand will do; I used whole grain pasta)
  • 3 tbs. fat free plain Greek yogurt
  • 1/2 cup light mayo (I used the kind made with olive oil)
  • 2 tbs. cider vinegar (or red wine vinegar)
  • 1 1/2 tsp. mustard powder
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 2 cups chopped fresh broccoli florets
  • 2 cups sliced grape tomatoes
  • 1 cup cooked green peas

Instructions

  1. Cook the pasta in a pot of salted boiling water according to the package directions. Drain and pour the pasta to a large bowl or container.
  2. In a bowl, whisk together the Greek yogurt, mayo, vinegar, mustard powder, garlic powder and some salt and pepper.
  3. Add the veggies to the pasta. Pour in the dressing and mix until the pasta and veggies are all coated with the dressing. Season with additional salt and pepper if necessary.

Notes

Feel free to add different veggies if desired - diced peppers and celery would also be great in this salad!

http://eat-drink-love.com/2013/05/classic-macaroni-salad/

Classic Macaroni Salad

Filed Under: Low-Fat, Pasta, Sides, Vegetarian/Vegan · Tagged With: , , , , , 10 Comments

Creamy Garlic Shells

May 6, 2013 by

Creamy Garlic Shells

You know those tasty little packages of dry pasta you can find in the rice and pasta aisle? You know the ones. They come in a variety of flavors.

I used to buy these a lot when I was in college and living in the dorm. I lived in the most horrid dorm my freshman year of college. It was one of the oldest ones on campus and of course I was assigned to live there. While I had the meal plan, there was only so much cafeteria food I could take so I tried to make my own food whenever I could. I think I lived on veggie burgers, cereal, canned vegetables, and those darn pasta packets. I hated cooking in the dorm kitchen. It always seemed dirty and I didn’t like have to work around other random people. I loved the pasta packets because I could make them in my room.

Although those little packages were quite tasty, have you ever looked at the ingredients? What the heck is all that crap?! Really, it is quite easy to replicate these at home using real ingredients! One of my favorite packets were the creamy garlic shells so I wanted to try to make them from scratch. The best thing about this recipe is that there is no heavy cream! I will tell you that this is really garlicky so don’t make it for a first date.

I made this as a side dish with some baked chicken and veggies, but you could also eat it as a main dish if you wanted. Just toss in some chicken, shrimp, and/or some veggies and you have yourself a great dinner!

Creamy Garlic Shells

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Creamy Garlic Shells

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

  • 8 oz. (1/2 lb.) mini shells pasta
  • 1 tbs. extra virgin olive oil
  • 1 tbs. unsalted butter
  • 2 garlic cloves, minced
  • 2 tbs. all-purpose flour
  • 3/4 cup chicken broth
  • 3/4 cup milk (I used skim)
  • salt & pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp. garlic powder
  • 2 tsp. dried parsley flakes

Instructions

  1. In a large pot, cook the pasta in salted boiling water until al dente. Remove the pot from the heat. Drain and set aside.
  2. Put the pasta back on the burner over medium heat. Add in the olive oil and butter and cook until the butter is melted. Stir in the garlic and saute for about 30 seconds. Sprinkle in the flour and stir with a whisk for about 1 minute until the flour is cooked and combined with the butter and oil. Pour in the milk and broth and whisk until smooth. Stir in the some salt and pepper and whisk constantly until the mixture is thick and bubbling.
  3. Remove from the heat and stir in the garlic powder, Parmesan cheese, and the parsley flakes. Add more salt and pepper if needed. Pour the cooked pasta into the pot and mix in with the sauce. Serve.

Notes

Recipe from Iowa Girl Eats

http://eat-drink-love.com/2013/05/creamy-garlic-shells/

Creamy Garlic Shells

Filed Under: Pasta, Sides · Tagged With: , , , , 35 Comments

Cinco de Mayo Skinny Recipe Roundup

May 2, 2013 by

Ok guys, I told you I just had to do one more Mexican-themed post! But, it’s Cinco de Mayo this weekend, what do you expect?!

Although I love Mexican food, it will often cost you a LOT of calories. Between all of those chips, sugary margaritas, huge portions, and tons of cheese, you can consume an entire day’s worth of calories in one sitting.

I have made you a list of 10 great Cinco de Mayo recipes! And you know what the best part of this list is? These are all pretty healthy options! You can still enjoy the day with these recipes without feeling guilty the next day. And aside from the pork tacos, these are all vegetarian options! Trust me when I say that with these recipes, you will not miss all the calories!

Cinco de Mayo Skinny Recipe Roundup

(from left to right, top to bottom)
1. Easy Mexican Rice
2. Baked Southwestern Egg Rolls
3. Teedo’s Famous Salsa
4. Crazy Guacamole
5. Chili Lime Pulled Pork Tacos
6. Spicy Black Bean Enchiladas
7. Corn Salsa
8. Southwest Chicken Salad with Avocado Lime Dressing

Cinco de Mayo Skinny Recipe Roundup

9.  Skinny Raspberry Margaritas
10. Skinny Strawberry Margaritas
Filed Under: Dips/Sauces, Entrees, Holidays, Kid-Friendly, Low-Fat, Pork, Salads, Sides, Snacks, Vegetarian/Vegan · Tagged With: , , , , , , , , , 6 Comments

Easy Mexican Rice

April 26, 2013 by

Easy Mexican Rice

You know that really good rice you get at your favorite Mexican restaurant? Yeah, I’ve been thinking about that rice for quite some time. Yet every time we make Mexican food at home, I use the stupid packaged taco rice. Part of it is just me being really lazy. Tacos are always such an easy dinner to make so it seemed silly to have to make my own Mexican rice.

Easy Mexican Rice

But, it’s been on my mind. It can’t be that hard, right? It’s really just perfectly fluffy rice with tomatoes. I used to not be able to make rice at all. I just couldn’t do it. It would always come out all sticky and it would get all stuck on the bottom of the pan. Definitely not what you want with Mexican rice. I have learned the key is to rinse the rice for a good minute or two under some water to wash away the starch. Yeah yeah, that means we are washing away the nutrients, but whatever, we are having tacos here. It’s okay guys.

This is a great dish to serve for Cinco de Mayo and it is simple to make and it is really much better than the packaged stuff. We had a lot left over and so I heated some up the next day and I think I actually liked it even better the day after! So this is a dish you could make the night before if you needed to.

Easy Mexican Rice

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Easy Mexican Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6-8 servings

Ingredients

  • 1 14.5-ounce can diced tomatoes
  • 1/2 medium white onion
  • 2 cups long grain rice
  • 1/4 cup vegetable oil
  • 1 jalapeno pepper, seeds removed and minced (optional)
  • 2 garlic cloves, minced
  • 1 1/2 tsp. salt, plus more to taste if needed
  • 1 1/2 tbs. tomato paste
  • 2 cups chicken broth (can also use vegetarian broth)

Instructions

  1. In a blender or food processor, puree the diced tomatoes and the onion until smooth.
  2. Pour the rice into a strainer and rinse thoroughly with water for about 1 minute. This step removes the starch and will prevent your rice from sticking together.
  3. In a large saucepan, heat the oil over medium high heat. Add in the rice and cook for about 3 minutes until the rice is lightly toasted. Pour in the pureed tomatoes and onion, garlic, broth, minced jalapeno pepper, and the tomato paste. Stir together.
  4. Stir in the rice and bring the liquid to a boil. Reduce the heat to medium. Cover and let the rice simmer until it is tender, about 25 minutes. If the rice is not cooked and the liquid has absorbed, you can add in more broth and continue cooking until the rice is done.
  5. Fluff with a fork and add additional salt if needed.
http://eat-drink-love.com/2013/04/easy-mexican-rice/

Easy Mexican Rice

Filed Under: Sides · Tagged With: , , , , , 19 Comments

Low-Fat Buttermilk Biscuits

April 22, 2013 by

Low-Fat Buttermilk Biscuits

And I am back from Seattle! I was there this weekend at a conference for work. I have always wanted to go to Seattle. I like the idea of cooler weather an rainier days. And that is certainly what I got when I arrived. Four days straight of nothing but cold weather and rainy days! This coupled with the fact that I am still sick and was busy with the conference, I didn’t get to do much exploring which totally stinks!

Oh, the stomach flu. It is an evil thing that just doesn’t seem to want to go away in this house. I was able to start eating solid food again while I was away in Seattle, but I had to take it slow and steady. My mind wants a huge burger to make up for barely eating for over a week, but my stomach still says that’s a not happening.

Low-Fat Buttermilk Biscuits

And now my poor husband has caught this evil little bug. Although I think I could eat more, we are back to eating nothing but chicken noodle soup and drinking 10 gallons of Gatorade a day. My husband is in the first few days of this so I knew making another pot of soup was on my to-do list after getting back home. When we are feeling well, we like to have grilled cheese with soup, but grilled cheese is still too heavy at the moment so I decided to mix up some of these simple and low-fat buttermilk biscuits to eat with our soup instead. They are easier on the tummy and are the perfect size if you don’t want to eat a lot of bread. They go perfectly with soup, but would really go well with any meal!

Low-Fat Buttermilk Biscuits

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Low-Fat Buttermilk Biscuits

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: 14-16 biscuits

Serving Size: 1 biscuit

Calories per serving: 121

Fat per serving: 4.2 g

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 tbs. butter, cut into small cubes
  • 3/4 cup fat-free buttermilk*
  • 3 tbs. honey

Instructions

  1. Preheat oven to 400 degrees.
  2. In a bowl, mix together the flour, baking powder, and the salt.
  3. Add the cubed butter and blend in with the flour using a pastry blender or two knives until the mixture is a coarse meal.
  4. Add the buttermilk into a bowl, whisk in the honey until well-combined. Pour the milk into the flour mixture and stir until it is just combined with the flour.
  5. Turn the dough out onto a floured surface. Knead the dough together for about 1 minute. Roll the dough out into a rectangle that is about 9x5 inches and about 3/4 of an inch thick. Fold the dough into thirds. Roll out into a rectangle again. Fold the dough into thirds once more and then roll out again into a 9x5-inch rectangle.
  6. Using a biscuit cutter that is about 1 3/4-inch round, cut the dough into circles. Alternatively, you can use a drinking glass to cut the biscuits if you do not have a biscuit cutter. Place the rounds onto a baking sheet lined with parchment paper or a silicone mat, about 1-inch apart. Bake for about 12-14 minutes or until the biscuits are lightly golden.
  7. Serve with butter and/or honey.

Notes

If you can't find fat-free buttermilk at your store, just add about 1 tsp. of white vinegar or lemon juice to regular fat-free milk, stir, and let sit for about 5 minutes.

Recipe from Cooking Light

http://eat-drink-love.com/2013/04/low-fat-buttermilk-biscuits/

Low-Fat Buttermilk Biscuits

Filed Under: Breads, Sides, Snacks · Tagged With: , , , , , , 17 Comments

Lemony Potato Salad

March 6, 2013 by

Lemony Potato Salad

After posting those decadent Nutella cheesecake brownies on Monday, I think we need something a little lighter today, don’t you think?!

Along with the brownies, I also brought this potato salad to my potluck party last week. You’ve all heard me say before how picky I am when it comes to potato salads and chicken salads. This potato salad is a great alternative if you do not like the traditional potato salad that has mayo. This lemony potato salad is light and fresh and of course, lemony!

Lemony Potato Salad

This is also the type of dish that you can serve when warm, at room temperature, or cold, which makes it the perfect dish to bring to a party as you do not have to worry about keeping it cold or warm. I tasted some right after I mixed it up (so it was still warm), at the party (at room temp.), and then again the next day when it was cold and I liked the way it tasted every time! I think I am slightly partial to having it warm or at room temperature, but you really can’t go wrong with this one!

Lemony Potato Salad

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Lemony Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

  • 6 cups baby red potatoes, cubed
  • 1/4 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 tbs. red-wine vinegar
  • 1 tbs. minced garlic
  • 2 tbs. finely chopped fresh parsley
  • salt and pepper to taste
  • fresh chives, chopped (for garnish, optional)

Instructions

  1. Boil the potatoes in lightly salted water until fork tender, about 10-15 minutes. Drain the water and pour the potatoes into a large bowl. Let cool for about 10 minutes.
  2. In a smaller bowl, whisk together the olive oil, lemon juice, red-wine vinegar, garlic, and the parsley.
  3. Pour the dressing over the potatoes and gently toss to coat all of the potatoes with the dressing. Add salt and pepper to taste. Garnish with freshly chopped chives (or green onion) if desired. Serve at room temperature or cover with foil and refrigerate until ready to serve.
http://eat-drink-love.com/2013/03/lemony-potato-salad/

Lemony Potato Salad

Filed Under: Low-Fat, Salads, Sides, Vegetarian/Vegan · Tagged With: , , , 18 Comments

Apple Cranberry Stuffing

November 16, 2012 by

Oh, stuffing. You are, by far, my most favorite Thanksgiving side dish.

I think if you handed me a bowl of stuffing and that was it, I would probably be satisfied.

And my stuffing MUST include apples. It just has to. This is non-negotiable. And this time, it also includes another Thanksgiving favorite of mine, cranberries!

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Apple Cranberry Stuffing

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 6-8 servings

Ingredients

  • 4 cups whole wheat bread, cubed
  • 4 cups white bread, cubed
  • 1 tbs. olive oil
  • 1 small onion, diced
  • 1 cup chicken broth (or vegetable broth)
  • 2 tsp. chopped fresh sage
  • 1 tsp. chopped fresh thyme
  • 3 apples, peeled, cored, and diced
  • 1/2 cup fresh cranberries, roughly chopped
  • salt to taste
  • 2 tbs. butter

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread cubed bread out on a baking sheet. Bake for about 5 minutes or until the bread is lightly toasted. Scoop the toasted bread into a large bowl and set aside.
  3. In a sauce pan, heat the olive oil over medium heat. Saute the onion for about 5 minutes or until translucent. Add in the sage and thyme and cook for another 2 minutes.
  4. In the bowl with the cubed bread, add the onion mixture, diced apples and cranberries. Mix well. Pour in the chicken broth and mix until the bread is moistened. Add in salt to taste.
  5. Pour the mixture into a large baking dish. Chop the butter into small cubes and distribute evenly over the stuffing. Cover with foil.
  6. Bake for about 30 minutes. Remove the foil and cook for another 15 minutes.
http://eat-drink-love.com/2012/11/apple-cranberry-stuffing/
Filed Under: Sides, Vegetarian/Vegan · Tagged With: , , , , , 14 Comments

Low Fat Broccoli Gratin

November 14, 2012 by

Hi all, sorry I didn’t have a new post for you yesterday! It was a long day of flying back to Arizona and I was just too dang tired to post!

Did you guys know that Thanksgiving is NEXT WEEK?! How is this possible?! So not ready! However, we totally started putting up Christmas decorations. I know, it’s early. But, see, I just don’t care! Ha! We are always traveling during the holidays so we figured it was okay to decorate early since we won’t be here to enjoy it!

Since Thanksgiving is rapidly approaching, I have another side dish recipe for you! Today, it’s the veggies. Broccoli to be exact. While potatoe gratin is just wonderful, it’s not very healthy. This recipe will satisfy your craving for cheesy and creamy goodness without all the calories and starch. I used just broccoli here, but you could also do a combo of broccoli and cauliflower!

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Low Fat Broccoli Gratin

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 servings

Ingredients

  • 5 cups broccoli, trimmed
  • 3 tbs. unsalted butter
  • 2 tbs. flour
  • 3/4 cup skim milk
  • 3/4 cup reduced fat sharp cheddar cheese, shredded
  • 1/2 tsp. garlic powder
  • salt and pepper to taste
  • 3/4 cup panko bread crumbs (can use more if you would like)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large pot of lightly salted, boiling, water, cook the broccoli until just tender (be careful not to over cook the broccoli!). Drain and set aside.
  3. In a saucepan, melt the butter on medium heat. Stir in the flour with the butter and stir until well-combined. Add in the milk and cheddar cheese and whisk until smooth. Stir in the garlic powder and salt and pepper.
  4. In a 9x13 baking dish, add the broccoli. Pour the cheese mixture over the broccoli and mix to coat. Evenly distribute the panko bread crumbs over the top. Bake for about 15-20 minutes or until the top is golden brown.
http://eat-drink-love.com/2012/11/low-fat-broccoli-gratin/
Filed Under: Sides, Vegetarian/Vegan · Tagged With: , , , , , 14 Comments

Garlic Cheddar Corn Muffins

November 6, 2012 by

Now that it’s November, it’s time to start thinking about Thanksgiving. And as much as I just love some yummy turkey, I also really love all those fantastic side dishes that come along with it. Over the next few weeks, I am going to share some ideas for delicious Thanksgiving side dishes (and maybe some desserts, well, cause…you know…). Oftentimes the side dishes are my favorite part of the meal! Stuffing (how I love thee!), potatoes (both mashed and sweet), veggies, and cranberry sauce! Oh my!

As for the rolls, I often take a pass. There is already so much food, the plain rolls just seem futile. However, if I had these garlic cheddar corn muffins at my table, I don’t think I could resist! I had a box of corn muffin mix in my pantry and decided to experiment. Plain corn muffins just sounded so boring! With a handful of ingredients you probably already have, you can mix up these kicked up corn muffins in about 10 minutes and have them out of your oven in 15 minutes. So, forget those store bought rolls this year and give these a try!

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Garlic Cheddar Cornbread Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: About 18 muffins

Ingredients

  • 2 (about 8 1/2-ounce) packages corn muffin mix (I used Jiffy)
  • 2 cups canned corn, drained
  • 3 garlic cloves, minced
  • 1/4 tsp. salt
  • 3/4 cup reduced fat cheddar cheese, shredded
  • 2/3 cup light sour cream (can also use plain Greek yogurt if desired)
  • 2/3 cup low fat buttermilk
  • 2 large eggs

Instructions

  1. Preheat oven to 325 degrees. Spray a muffin tin with non-stick cooking spray and set aside.
  2. In a large bowl, mix together the muffin mix, corn, salt, and garlic.
  3. In another bowl, whisk together the cheddar cheese, sour cream, buttermilk, and the eggs. Stir the wet ingredients in with the dry ingredients until just combined. Scoop the batter into each muffin mold, filling a little over 1/2 of the way.
  4. Bake for about 15 minutes until the tops are a light golden brown and a toothpick inserted comes out clean.
http://eat-drink-love.com/2012/11/garlic-cheddar-corn-muffins/
Filed Under: Low-Fat, Sides · Tagged With: , , , , , , , 21 Comments
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