So one day last week the cottage cheese in the shakes kind of got to me. So I decided to go with Greek Yogurt since I had a coupon and it was on sale. I didn't taste the Banana Shake with Cottage Cheese so I can't compare but the Greek Yogurt version is good.
It tastes like a banana shake. It doesn't resemble Banana Bread, but I still like it.
Banana Bread Protein Shake
Adapted from Dashing Dish.
Ingredients
6 oz. Fat free Fage Greek Yogurt
1 Scoop vanilla protein powder
4 pkts Stevia
10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2 Water (Alter this according to desired consistency)
Pinch Cinnamon
1/2 medium Ripe banana, (fresh or frozen)
1/2 tsp vanilla extract
Instructions
1. Put everything into a blender and blend until creamy consistency is reached! Top with a dash of cinnamon and chopped walnuts if desired!
Nutritional Information
Calories: 256; Carbs: 29; Fat: 2; Protein: 37; Sodium: 146; Fiber 5
Ingredients used to calculate Nutritional Information
Fage - Greek Yogurt Plain 0%, 6 oz: 100 Calories
Designer Whey - Protein Powder, French Vanilla (100% Premium), 1 scoop (28): 100 Calories
Fruit - Banana (7" to 7-7/8" Inch), 0.5 Medium: 53 Calories
In the Raw - Stevia Packets, 4 packet: 0 Calories
Spices - Cinnamon, ground, 0.13 tsp: 1 Calories
Mccormick's - Pure Vanilla Extract, 0.5 g (1 Tsp): 2 Calories
Tuesday, January 28, 2014
Monday, January 27, 2014
Pasta Pancetta
D made this. I don't have much else to describe it except it was really good. I suppose if you were being on a budget you could use bacon.
Pasta Pancetta
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 6
"A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like."
Ingredients
5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
1/2 cup chicken broth
1/4 cup olive oil (replaced with 1.5 TBSP of butter)
1 (12 ounce) package linguine pasta
1/2 cup freshly grated Parmesan cheese
Preparation
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
3. Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Information (as written without substitutions)
Calories: 477; Total Fat: 25g; Cholesterol: 25mg; Sodium: 345mg; Total Carbs: 50.1g; Dietary Fiber: 2.7g; Protein: 15.2g
Allrecipes.com
Pasta Pancetta
 |
| Photo by ALB |
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 6
"A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like."
Ingredients
5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
1/2 cup chicken broth
1/4 cup olive oil (replaced with 1.5 TBSP of butter)
1 (12 ounce) package linguine pasta
1/2 cup freshly grated Parmesan cheese
Preparation
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
3. Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Information (as written without substitutions)
Calories: 477; Total Fat: 25g; Cholesterol: 25mg; Sodium: 345mg; Total Carbs: 50.1g; Dietary Fiber: 2.7g; Protein: 15.2g
Allrecipes.com
Wednesday, January 22, 2014
Roasted Chicken Thighs with Brussels Sprouts
D made this last night. I was in the other room and I really have no clue how hard or easy it was.
I really liked it. D thought the Brussels Sprouts needed salt but I thought it was really good. We both liked them. We would have again. We had with rice.
Roasted Chicken Thighs with Brussels Sprouts
Yield: Serves 4
Hands-on: 15 Minutes
Total: 45 Minutes
Ingredients
1 tablespoon olive oil, divided
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme, divided (used 1/2 dry bc Kroger had no fresh)
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) bone-in chicken thighs
1 lemon, cut into wedges
1/4 cup dry white wine
2 teaspoons butter
1/4 cup thinly sliced onion
1 pound Brussels sprouts, halved
1/3 cup fat-free, lower-sodium chicken broth
Preparation
1. Preheat oven to 425°.
2. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes. Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425° for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan). Return pan to medium-high heat. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.
3. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; sauté 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender. Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with remaining 1 teaspoon thyme.
Nutritional Information
Calories: 343; Fat: 20.4g; Saturated fat: 5.8g; Monounsaturated fat: 9.2g; Polyunsaturated fat: 3.5g; Protein: 27g; Carbohydrate: 13.3g; Fiber: 5.1g; Cholesterol: 140mg; Iron: 2.8mg; Sodium: 420mg; Calcium: 72mg
Cooking Light DECEMBER 2013
I really liked it. D thought the Brussels Sprouts needed salt but I thought it was really good. We both liked them. We would have again. We had with rice.
Roasted Chicken Thighs with Brussels Sprouts
 |
| Photo by ALB |
Yield: Serves 4
Hands-on: 15 Minutes
Total: 45 Minutes
Ingredients
1 tablespoon olive oil, divided
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme, divided (used 1/2 dry bc Kroger had no fresh)
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) bone-in chicken thighs
1 lemon, cut into wedges
1/4 cup dry white wine
2 teaspoons butter
1/4 cup thinly sliced onion
1 pound Brussels sprouts, halved
1/3 cup fat-free, lower-sodium chicken broth
Preparation
1. Preheat oven to 425°.
2. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes. Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425° for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan). Return pan to medium-high heat. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.
3. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; sauté 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender. Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with remaining 1 teaspoon thyme.
Nutritional Information
Calories: 343; Fat: 20.4g; Saturated fat: 5.8g; Monounsaturated fat: 9.2g; Polyunsaturated fat: 3.5g; Protein: 27g; Carbohydrate: 13.3g; Fiber: 5.1g; Cholesterol: 140mg; Iron: 2.8mg; Sodium: 420mg; Calcium: 72mg
Cooking Light DECEMBER 2013
Tuesday, January 21, 2014
Almond Joy “Milkshake”
So a few years ago, a few people I knew started losing a lot of weight. Besides working out and watching what they ate, they were all drinking shakes for breakfast using Protein Powder.
I've been eating Clif Bars for a REALLY long time (like 15 years). I'm a little bored of them, but I cannot find anything that keeps me full as long as a Clif Bar. I really didn't have much hopes for this. I was going to add some fiber to this drink as a suggestion but at the grocery store, I forgot about it and I was tired and wanted to go home anyway.
So this is the first shake I made. I thought it tasted chemically. I'm not sure if it was the fact I had just brushed my teeth, the extract were too overpowering or if it was the Protein Powder (I used Designer Whey French Vanilla). But I'm going to try one tomorrow with less extracts and a banana.
I ate breakfast 3 hours ago. I am hungry, but it is manageable with a few glasses of water. I can hold out another 30 minutes.
Almond Joy “Milkshake”
Total Time: 1-5 MINUTES
From DashingDish.com
Ingredients
1/2 cup Fat free cottage cheese (I used low fat)
1 scoop Protein powder
2-4 pkts Stevia (or 1/4-1 tbs sweetener of choice) (I used 4 packs)
5-10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2-1 cup Water (Alter this according to desired consistency)(I used 1/2 C)
1 tbs Cocoa powder
1/2 tsp Almond extract (or vanilla extract)
1 tsp Coconut extract (or to taste)
Instructions
1. Put everything into a blender and blend until creamy consistency is reached! Top with some toasted coconut, and a few mini chocolate chips if desired. Enjoy!
Notes from Dashing Dish
1. Cottage cheese may sound strange, but TRUST me… this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency!
2. I use Designer Whey Protein powder. It has 100 calories per scoop. I buy the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural. You can buy it from Kroger, GNC, Trader Joe’s, Amazon, or Netrition.com.
Nutritional Information (from My Fitness Pal)
Calories: 220; Carbs: 16; Fat: 6; Protein: 31; Sodium: 552; Fiber: 4
Ingredients used to Calculate Nutrition
Kroger - Lowfat Cottage Cheese 1/2 Cup Serving, 1/2 cup (113g): 100 calories
Designer Whey - Protein Powder, French Vanilla (100% Premium), 1 scoop (28): 100 calories
In the Raw - Stevia Packets, 4 packet: 0 calories
Water - Municipal, 0.5 cup (8 fl oz): 0 calories
Kroger - Unsweetened Cocoa, 1 tbsp: 20 calories
Mccormick - Pure Almond Extract, 0.5 tsp: 0 calories
Mccormicks - Imitation Coconut Extract, 1 tsp (5ml): 0 calories
I've been eating Clif Bars for a REALLY long time (like 15 years). I'm a little bored of them, but I cannot find anything that keeps me full as long as a Clif Bar. I really didn't have much hopes for this. I was going to add some fiber to this drink as a suggestion but at the grocery store, I forgot about it and I was tired and wanted to go home anyway.
So this is the first shake I made. I thought it tasted chemically. I'm not sure if it was the fact I had just brushed my teeth, the extract were too overpowering or if it was the Protein Powder (I used Designer Whey French Vanilla). But I'm going to try one tomorrow with less extracts and a banana.
I ate breakfast 3 hours ago. I am hungry, but it is manageable with a few glasses of water. I can hold out another 30 minutes.
Almond Joy “Milkshake”
Total Time: 1-5 MINUTES
From DashingDish.com
Ingredients
1/2 cup Fat free cottage cheese (I used low fat)
1 scoop Protein powder
2-4 pkts Stevia (or 1/4-1 tbs sweetener of choice) (I used 4 packs)
5-10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2-1 cup Water (Alter this according to desired consistency)(I used 1/2 C)
1 tbs Cocoa powder
1/2 tsp Almond extract (or vanilla extract)
1 tsp Coconut extract (or to taste)
Instructions
1. Put everything into a blender and blend until creamy consistency is reached! Top with some toasted coconut, and a few mini chocolate chips if desired. Enjoy!
Notes from Dashing Dish
1. Cottage cheese may sound strange, but TRUST me… this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency!
2. I use Designer Whey Protein powder. It has 100 calories per scoop. I buy the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural. You can buy it from Kroger, GNC, Trader Joe’s, Amazon, or Netrition.com.
Nutritional Information (from My Fitness Pal)
Calories: 220; Carbs: 16; Fat: 6; Protein: 31; Sodium: 552; Fiber: 4
Ingredients used to Calculate Nutrition
Kroger - Lowfat Cottage Cheese 1/2 Cup Serving, 1/2 cup (113g): 100 calories
Designer Whey - Protein Powder, French Vanilla (100% Premium), 1 scoop (28): 100 calories
In the Raw - Stevia Packets, 4 packet: 0 calories
Water - Municipal, 0.5 cup (8 fl oz): 0 calories
Kroger - Unsweetened Cocoa, 1 tbsp: 20 calories
Mccormick - Pure Almond Extract, 0.5 tsp: 0 calories
Mccormicks - Imitation Coconut Extract, 1 tsp (5ml): 0 calories
Monday, January 20, 2014
Potato, Poblano, and Chorizo Tacos
So D made this while I was making the Tequila Coleslaw. It seemed pretty easy.
The tacos were very tasty. We would have again.
Potato, Poblano, and Chorizo Tacos
Mexican chorizo is a raw pork sausage flavored with cumin and garlic. If you can't find it, you can substitute regular American breakfast sausage.
Yield: Serves 4 (serving size: 2 tacos and 2 lime wedges) (we got 8 somehow)
Hands-on: 30 Minutes
Total: 30 Minutes
Ingredients
2 poblano chiles (D roasted these)
1 tablespoon canola oil
2 cups diced white potato
1 cup chopped onion
1 cup fresh corn kernels
1/8 teaspoon ground red pepper
5 garlic cloves, minced
3 ounces Mexican raw chorizo, casings removed
3/4 cup unsalted chicken stock
3/8 teaspoon kosher salt (D didn't use)
8 (6-inch) corn tortillas
1/4 cup sliced green onions
1 ounce Manchego cheese, shredded (about 1/4 cup) (we used Monterrey Cheese)
8 lime wedges (we didn't use)
Preparation
1. Preheat broiler to high.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel; coarsely chop.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 5 minutes, stirring occasionally. Remove potato; place in a large bowl. Add onion to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
4. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 cup potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1 1/2 teaspoons cheese. Serve with lime wedges.
Nutritional Information
Calories: 348; Fat: 14.9g; Saturated fat: 5.8g; Monounsaturated fat: 6.5g; Polyunsaturated fat: 2.6g; Protein: 11.4g; Carbohydrate: 46.6g; Fiber: 6.1g; Cholesterol: 38mg; Iron: 1mg; Sodium: 447mg; Calcium: 146mg
Cooking Light MAY 2013
The tacos were very tasty. We would have again.
Potato, Poblano, and Chorizo Tacos
 |
| Photo by ALB |
Mexican chorizo is a raw pork sausage flavored with cumin and garlic. If you can't find it, you can substitute regular American breakfast sausage.
Yield: Serves 4 (serving size: 2 tacos and 2 lime wedges) (we got 8 somehow)
Hands-on: 30 Minutes
Total: 30 Minutes
Ingredients
2 poblano chiles (D roasted these)
1 tablespoon canola oil
2 cups diced white potato
1 cup chopped onion
1 cup fresh corn kernels
1/8 teaspoon ground red pepper
5 garlic cloves, minced
3 ounces Mexican raw chorizo, casings removed
3/4 cup unsalted chicken stock
3/8 teaspoon kosher salt (D didn't use)
8 (6-inch) corn tortillas
1/4 cup sliced green onions
1 ounce Manchego cheese, shredded (about 1/4 cup) (we used Monterrey Cheese)
8 lime wedges (we didn't use)
Preparation
1. Preheat broiler to high.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel; coarsely chop.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 5 minutes, stirring occasionally. Remove potato; place in a large bowl. Add onion to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
4. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 cup potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1 1/2 teaspoons cheese. Serve with lime wedges.
Nutritional Information
Calories: 348; Fat: 14.9g; Saturated fat: 5.8g; Monounsaturated fat: 6.5g; Polyunsaturated fat: 2.6g; Protein: 11.4g; Carbohydrate: 46.6g; Fiber: 6.1g; Cholesterol: 38mg; Iron: 1mg; Sodium: 447mg; Calcium: 146mg
Cooking Light MAY 2013
Tequila Slaw with Lime and Cilantro
I know it's going to be shocking when I say I made this. It involved dumping everything in a bowl and mixing. It was pretty good. I would have again. I'm not sure D would, but he isn't a huge coleslaw fan.
We had with Potato, Poblano, and Chorizo Tacos.
Tequila Slaw with Lime and Cilantro
Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice's zing perks up earthy cabbage. Serve on tacos, alongside barbecue chicken, with grilled flank or skirt steak, or with (or on) burgers.
Yield: Serves 6 (serving size: about 2/3 cup)
Hands-on: 5 Minutes
Total: 5 Minutes
Ingredients
1/4 cup canola mayonnaise (such as Hellmann's)
3 tablespoons fresh lime juice
1 tablespoon silver tequila
2 teaspoons sugar
1/4 teaspoon kosher salt
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 (14-ounce) package coleslaw
Preparation
1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss.
Nutritional Information
Calories: 64; Fat: 3g; Saturated fat: 0.0g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 1g; Protein: 0.8g; Carbohydrate: 6.4g; Fiber: 1.8g; Cholesterol: 0.0mg; Iron: 0.1mg; Sodium: 162mg; Calcium: 37mg
Cooking Light AUGUST 2013
We had with Potato, Poblano, and Chorizo Tacos.
Tequila Slaw with Lime and Cilantro
 |
| Photo by ALB |
Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice's zing perks up earthy cabbage. Serve on tacos, alongside barbecue chicken, with grilled flank or skirt steak, or with (or on) burgers.
Yield: Serves 6 (serving size: about 2/3 cup)
Hands-on: 5 Minutes
Total: 5 Minutes
Ingredients
1/4 cup canola mayonnaise (such as Hellmann's)
3 tablespoons fresh lime juice
1 tablespoon silver tequila
2 teaspoons sugar
1/4 teaspoon kosher salt
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 (14-ounce) package coleslaw
Preparation
1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss.
Nutritional Information
Calories: 64; Fat: 3g; Saturated fat: 0.0g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 1g; Protein: 0.8g; Carbohydrate: 6.4g; Fiber: 1.8g; Cholesterol: 0.0mg; Iron: 0.1mg; Sodium: 162mg; Calcium: 37mg
Cooking Light AUGUST 2013
Tuesday, January 14, 2014
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
So I have no idea who pinned this for me to see on Pinterest, but I saw it. Corn, avocado and cilantro? Yes, please. D said the same thing.
The taste was good. D asked how we missed this recipe. I said because I got it from Pinterest not CL. He said, "Ah." Anway, we'll have again.
We had with Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco.
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
Serves 5 (you probably can make it 6)
Adapted from Authentic Suburban Gourmet
Ingredients
4 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice (didn't use...not in the grocery bag)
Directions
Add to a large bowl and refrigerate until ready to use.
Cilantro Vinaigrette
Ingredients
6 T. Olive oil (used 2 T.)
1 T. Vermouth
1 T. Cider Vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
1/2 t. Salt
1/2 t. fresh ground pepper
Instructions
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add the dressing and gently toss.
Nutritional Information (from My Fitness Pal)
Doesn't include the cucumber
Calories: 270; Carbs: 40; Fat: 19; Protein: 5; Sodium: 442; Fiber: 7
Ingredients from My Fitness Pal
Avocado - Fresh Plain Avocado, 2 container (1 th of an avocado (1 oz) ea.) 500 calories
Tomatoes - Veggie - Fresh, Red, Golden, Cherry, Grape, 1 container (24 tomatoes ea.) 50 calories
Onion - Red, Yellow Onion, Sweet, Raw, 1 cup 60 calories
Cheese (Generic) - Feta Cheese - Crumbled, 3/4 cup (28g) 210 calories
Oil - Olive, 2 tablespoon 239 calories
White House - Apple Cider Vinegar All Natural, 1 Tbsp (15mL) 2 calories
Martini + Rossi - Extra Dry Vermouth, 0.5 oz 16 calories
Spices - Garlic powder, 1 tsp 9 calories
Cilantro - 1 Cup, 0.13 Cup 1 calories
Morton - Iodized Table Salt, 0.5 teaspoon 0 calories
Spices - Pepper, black, 0.5 tsp 3 calories calories
Generic Large Ear 5 1/2oz - Corn on the Cob, 4 ear 260 calories
The taste was good. D asked how we missed this recipe. I said because I got it from Pinterest not CL. He said, "Ah." Anway, we'll have again.
We had with Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco.
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
 |
| Photo by ALB |
Serves 5 (you probably can make it 6)
Adapted from Authentic Suburban Gourmet
Ingredients
4 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice (didn't use...not in the grocery bag)
Directions
Add to a large bowl and refrigerate until ready to use.
Cilantro Vinaigrette
Ingredients
6 T. Olive oil (used 2 T.)
1 T. Vermouth
1 T. Cider Vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
1/2 t. Salt
1/2 t. fresh ground pepper
Instructions
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add the dressing and gently toss.
Nutritional Information (from My Fitness Pal)
Doesn't include the cucumber
Calories: 270; Carbs: 40; Fat: 19; Protein: 5; Sodium: 442; Fiber: 7
Ingredients from My Fitness Pal
Avocado - Fresh Plain Avocado, 2 container (1 th of an avocado (1 oz) ea.) 500 calories
Tomatoes - Veggie - Fresh, Red, Golden, Cherry, Grape, 1 container (24 tomatoes ea.) 50 calories
Onion - Red, Yellow Onion, Sweet, Raw, 1 cup 60 calories
Cheese (Generic) - Feta Cheese - Crumbled, 3/4 cup (28g) 210 calories
Oil - Olive, 2 tablespoon 239 calories
White House - Apple Cider Vinegar All Natural, 1 Tbsp (15mL) 2 calories
Martini + Rossi - Extra Dry Vermouth, 0.5 oz 16 calories
Spices - Garlic powder, 1 tsp 9 calories
Cilantro - 1 Cup, 0.13 Cup 1 calories
Morton - Iodized Table Salt, 0.5 teaspoon 0 calories
Spices - Pepper, black, 0.5 tsp 3 calories calories
Generic Large Ear 5 1/2oz - Corn on the Cob, 4 ear 260 calories
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