So, I’m running a marathon this weekend and have been trying to take it easy these past few weekends leading up to the big race. This past weekend, my roommate and I went up to her lake house to get some good rest…and of course, to eat some good food!
Our first little snack…my all time favorite comfort food in the whole world.
Chips, Salsa, Guacamole…with some Coronas of course!
We got a little lazy after a few Coronas and decided to make a yummy cheese platter for dinner.
My favorite cheese…Manchego. The rest of the cheese we picked out were just random choices from the market but they turned
The next night, we decided to go with another great comfort food, pizza! I have to give credit to my cousin
Kerry who introduced me to the idea of making your own gourmet pizza. The trick…grilling the crust! It makes such a
difference, especially if you love a good thin, crispy crust like me. We chose to make two pizzas: the first was half bbq chicken
and half spinach, pesto and mushroom. The second pizza was half four cheese and half tomato, basil, mozzarella.
For the crust:
Buy pizza dough at the grocery store. When you’re ready to use it make sure it is completely
Roll the dough out on a flat surface that has been sprinkled with flour.
Shape the dough into whatever shape you like, we did ours long and skinny!
Brush the dough with some olive oil, salt, pepper and italian seasoning.
Place the dough on the grill…you know it is ready to flip when it starts to bubble.
It should look like this when it comes off the grill:
Now you can top the grilled crust with whatever toppings your little heart desires!
Place the grilled crust with all your toppings and bake in the oven at 350 degrees for about 10-13 min or until the cheese has
My favorite of the four topping we made was definitely the BBQ Chicken. I have to say…it
tasted just as good or even better than the classic BBQ chicken pizza from California Pizza Kitchen.
BBQ Chicken Pizza:
Spread dough with BBQ sauce
Grill 1 chicken breast…cut into bite size pieces
Top the grilled crust with the chicken, thinly sliced red onions, lots of mozzarella cheese and place in the oven for about 12
Top with fresh cilantro…. so good!
Obviously that was WAY more than enough pizza for two girls, so of course, we ate the leftovers for
breakfast! Until next time……
This is just another version of my favorite salad! My roommate and I make this salad every week because it hits the spot every time and it is so easy. This week we realized we don’t even talk to each other while we make it anymore because we know exactly who does what. It’s like second nature to us to prepare this simple salad together…its done in about 20 minutes every time! So good! We’ve done shrimp, mahi mahi, chicken and this time we did it with grilled salmon! DELISH! the best part…the salad is so colorful and pretty…almost too pretty to eat!
My favorite salad ingredients:
Chopped Romaine lettuce (any lettuce works great but I love the crisp crunch of Romaine)
1 mango diced
1 ripe avocado diced
1 cup cherry tomatoes diced
1/2 cup of sweet canned corn (sauté in the skillet until blackened)
1 red bell pepper sliced (sauté in the same skillet as the corn until blackened as well)
Marinade with a good spicy seafood rub, salt, pepper, olive oil
Grill or bake until done and the fish flakes easily
1/2 cup extra virgin olive oil
1 cup fresh squeezed lime juice
1/2 teaspoon crushed red pepper flakes
1 cup chopped cilantro
Mix everything together…serve with fresh lime and chips!
Also taste good with some fresh salsa on top!
Mahi Mahi is definitely one of my favorite fishes, great taste and texture! Last night we decided to bake some Mahi Mahi and serve it with a delicious pineapple salsa with a side of roasted asparagus! It turned out great!
For the Mahi Mahi:
Marinade with 2 tablespoons Extra Virgin Olive Oil
Squeeze the juice of 1/2 a lime
Sprinkle some lemon pepper, salt, pepper
Bake at 400 degrees for 12 minutes
Chopped pineapple, yellow bell pepper, cherry tomatoes, 1 avocado, red onion, lime juice, salt, pepper
Serve the Mahi Mahi on top of a bed of shredded lettuce, top with the salsa mixture and a side of roasted asparagus!
We had so much left over salsa….it tasted great with some Tostitos for lunch!
This salsa and Mahi Mahi combo also tastes great as a fish taco with a whole wheat, low carb tortilla!
I’ve been dying to try a recipe with barley or wheat berry for a while now! My roommate and I shop at Wallmart (as most poor college students do) and our only choice was Quaker instant barley…of course they didn’t have many organic choices. But it turned out great anyway!
We browned one chicken breast and then let it cook for about twenty minutes in some chicken broth. In the mean time, we follwed the directions for cooking the instant barley (a lot like instant rice). We chopped up a green, yellow and red pepper along with some cherry tomatoes to mix into the salad.
For the dressing, we mixed some extra virgin olive oil, red wine vinegar, lemon juice, lemon zest, garlic, mint, thyme and some salt and pepper.
When the chicken was done, we shredded it and mixed in it with the chopped veggies, barley and tossed it with our delish dressing…and then topped it off with some reduced fat feta cheese. It was so good, we’ll definitely be making it on a regular basis. My favorite part was adding the mint to the dressing!
So quick and healthy…it made a lot so we had left overs for lunch!!!
When I am cooking for just myself, it is hard to be really creative with just one portion…also, I’m a little lazy when just cooking for one, so I usually eat left overs, get a Chik-fil-A salad, or heat up a Lean Cuisine. Tonight, I decided to spice up my Lean Cuisine so it didn’t taste so “microwaved” if you know what I mean! I heated up my Szechuan Style Stir Fry with Shrimp while I sautéed some veggies we had in the fridge.
My “go-to” veggies that I absolutely LOVE sautéing are onions, mushrooms and spinach…seriously…I could have a whole sautéed onion for dinner and be happy! We didn’t have any yellow onions tonight so I decided to boil some cauliflower and add it to my little mixture!
Once the Lean Cuisine and my boiled cauliflower were all cooked, I added them to the pan with my sautéed mushrooms and spinach, it turned out to be a delicious stir fry in under 15 minutes! Quick, easy, low-cal, and satisfying! Give it a try!
(I promise it looked yummy when I ate it…but cut me some slack…I was working with a microwave dinner! haha)
So after my long weekend of eating and drinking, my roommate and I were craving something especially healthy for dinner! This isn’t a new recipe, we’ve cooked it for about two years…but it is kind of our “go-to” easy healthy salad!
Marinade for the Salmon:
Balsamic, dijon mustard, diced shallots (save some for the dressing!)
reduced fat feta cheese
Always hits the spot!
The great thing about this salad…you can use whatever you have in the fridge! We sometimes do shrimp instead of salmon and it always taste good with some avocados, tomatoes and red onion! Try it out!!
For the long MLK weekend, my friends and I went to my roommate’s lake house. Whenever we go to the lake we try and stay healthy! We normally have a mexican night where we do a taco bar and make our famous guacamole, and this weekend we grilled burgers, and made lots of yummy healthy sides. And for the last night…we had to do some frozen pizzas (Kashi of course!) Here are some pics from the weekend!
Jalapenos (fresh or jarred)
1 Red Onion chopped
3 Garlic cloves chopped
1 Green Pepper chopped
2 roma tomatoes chopped
1 lime; squeezed
Mix it all together and…wha la!
**Taste especially good with Tostitos with a hint of lime:)
To go along with our burgers, we made a delicous spinach salad…so easy too!
reduced fat feta cheese
For the dressing:
1/2 cups Newman’s own Cranberry Walnut Vinegarrette
2 tablespoon balsamic
salt and pepper
My best friend and roomie Sas!!
We had to make some fries to go with our burgers! We did regular and sweet potato!
YUM! Can’t go wrong with burgers and fries…with some healthy sides of course!