Check these babies out! Gina over at Skinny Taste comes up with the prettiest recipes (they’re also tasty… just a side note) and reduced calorie or low-fat.
Roasted Prosciutto Wrapped Asparagus Bundles
Servings: 4 • Serving Size: 1 bundle • Old Points: 1 pt • Points+: 2 pt
Calories: 64.8 • Fat: 2.1 g • Protein: 7.2 g • Carb: 6.4 g • Fiber: 3 g • Sugar: 0 g
Sodium: 351.8 mg
- 1 1/4 lb thin asparagus spears, tough ends trimmed
- extra virgin olive oil spray (I used my misto, lets assume 1/4 tsp)
- fresh cracked pepper to taste
- 4 slices (2 oz) thin sliced prosciutto
Preheat oven to 400°.
Lightly spritz asparagus spears with extra virgin oil. Season with fresh cracked pepper and divide into 4 bundles.
Gather 1/4 of the asparagus and use a slice of prosciutto to wrap each bundle and place on a baking dish seam side down. Repeat with remaining, place on baking dish and bake 12 minutes or until asparagus is tender crisp.
I love salmon. My favorite meal in the entire world is grilled salmon with grilled portabello mushrooms, grilled sweet potatoes, and grilled squash. Oh my. But, some days it’s just too cold to grill. So, I tried something different. We’re trying to eat more fish, just because it’s so good for your heart!
I started with some brussel sprouts, cut them in half, and sauteed them in a skillet.
I sprinkled some asparagus, cauliflower, and broccoli with salt and pepper. Oh, and I misted them with olive oil first.
I threw some mushrooms into a skillet, again misting with olive oil and sprinkling with salt and pepper.
I started a small pot with some sundried tomato quinoa (yum!).
I took two large salmon pieces and put them on a parchment paper-lined tray.
I then mixed some panko bread crumbs, parmesan cheese, salt, pepper, and an egg. I patted the mixture onto the salmon patties.
Cooked brussel sprouts:
And the final plate:
I don’t really have a recipe for this… It’s so much easier when you take a healthy protein, some kind of healthy grain, and then load up with veggies!
I made these babies for dinner last night and they were DELICIOUS!!! I found the recipe on Cooking Light, which linked me to HERE. You need to click on that link, print the recipe, get groceries if you need them, and make it NOW. Yum!
First you mix up some eggs (I made a double batch), red peppers, panko bread crumbs, and other tasty ingredients:
Add some canned salmon (pick the bones and skin out first – yuck), mix it all up, form it into patties, and stick it on a skillet!
Cook until golden brown. While they were cooking, I put some asparagus, olive oil, and minced garlic in another pan:
Whip up a yummy sauce, and here’s my DELICIOUS meal:
This meal was so incredibly good. I made a double batch so we had leftovers for lunch. It was equally good cold, and I think it would be great on top of a bed of field greens.
- 1/4 cup organic canola mayonnaise (such as Spectrum), divided
- 4 teaspoons fresh lemon juice, divided
- 2 1/2 teaspoons Dijon mustard, divided
- 1/4 cup finely chopped green onions
- 2 tablespoons minced red bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 (6-ounce) packages skinless, boneless pink salmon
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely chopped capers
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
- 2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
- 3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
Ann Taylor Pittman, Cooking Light
Amount per serving
- Calories: 305
- Fat: 19.3g
- Saturated fat: 2.6g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 9.7g
- Protein: 18.8g
- Carbohydrate: 12.6g
- Fiber: 1g
- Cholesterol: 88mg
- Iron: 1mg
- Sodium: 801mg
- Calcium: 16mg
I found this one at hearthealthyonline.com…. Salmon is one of my favorite foods and it is super good for your heart!
Makes: 4 servings
Prep: 10 minutes
Bake: 12 minutes
Views Nutrition Facts
- 1 poundfresh asparagus spears, cut into 2-inch pieces
- 1-1/2 teaspoonsextra virgin olive oil
- Course sea salt and freshly ground pepper to taste
- 1 poundfresh or frozen salmon fillets with skin
- 1 teaspoonfinely shredded lemon peel
- 1 teaspoonsnipped fresh parsley
1. Place two (1 large and 1 medium) cast-iron skillets or oven-safe heavy skillets in a cold oven; heat oven to 450 degrees F. In a medium bowl combine asparagus and 1/2 teaspoon olive oil; sprinkle with salt and pepper. Brush the remaining1 teaspoon of olive oil on both sides of fish; sprinkle lightly with salt and pepper.
2. Carefully remove hot skillets from oven. Place fish, skin side down, in the large skillet. Place asparagus in medium skillet. Return skillets to oven. Bake for 12 minutes, or until fish flakes easily when tested with a fork and asparagus is crisp-tender.
3. To serve, sprinkle fish with lemon peel and parsley.
Here’s something tasty from a blog called Cadry’s Kitchen. Click HERE for the full (and funny) post!
Hearty Asparagus Soup
Serves one as a meal or two as a starter
- 12 ounces fresh asparagus
- 1 carrot, chopped
- 1 celery stalk, chopped
- ½ small red onion, chopped
- 1 clove garlic, minced
- 1 tsp oil (canola, avocado, or olive), plus a small additional amount for roasting asparagus
- ½ cup water
- ½ vegan vegetable bouillon cube
- Pinch of smoked salt (optional)
- Salt and pepper, to taste
Preheat oven to 425 degrees. Wash asparagus, removing wooded ends at each spear’s natural breaking point. Dry three spears of asparagus, drizzle lightly with oil, and roast on a cookie sheet for 15-20 minutes, shaking the pan occasionally throughout. When the asparagus is softened with a nice brown color, remove it from the oven and set aside for garnish.
Chop the remaining asparagus into one-inch pieces. In a small soup pot, sauté the garlic, onion, carrot, and celery in one teaspoon of oil. Once the onion is translucent, add the one-inch pieces of asparagus, half of a bouillon cube, and water to the pot. The water will not cover all of the asparagus; the goal is to steam most of it. Set it to a medium heat and cover. If it starts to boil, lower the heat. Cook for 10 minutes, until the asparagus is bright green and soft. Once the asparagus and carrots are tender, blend the soup fully with a conventional or immersion blender. (If you’re using an immersion blender, you may have to tilt the pot to have enough liquid in one spot for easier blending.) Add a pinch of smoked salt, and salt and pepper to taste. Chop the roasted asparagus that was set aside earlier into small bites. Ladle soup into bowls and garnish with the roasted asparagus.