INGREDIENTS
- 1 bunch broccoli rabe (about 1 pound), trimmed and chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 cup slivered oil-packed sun-dried tomatoes, rinsed
- 2 tablespoons balsamic vinegar or sherry vinegar
- 1/8 teaspoon salt
- Pinch of freshly ground pepper
PREPARATION
- Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and gently press out as much water as possible.
- Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and cook, stirring, until tender, 3 to 4 minutes. Remove from the heat; stir in sun-dried tomatoes, vinegar, salt and pepper.
Serves 4
NUTRITION
Per serving: 122 calories; 10 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 8 g carbohydrates; 4 g protein; 4 g fiber; 149 mg sodium; 443 mg potassium.
Source: eatingwell.com
Written by Lea Barlow •
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On the Rocks
What you’ll need:
2 oz of Clear Premium Tequila (count 1, 2 while you pour, no need for measuring)
Tiny splash of Orange Liquor
Juice of 4 Fresh Lime Wedges
Combine all ingredients over a glass of ice and garnish with a lime wedge
Makes one serving
Calories per ‘rita: less than 100
Source: skinnygirlcocktails.com
Written by Lea Barlow •
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INGREDIENTS
- 12 ounces fresh spinach
- 1/2 cup thinly sliced shallot
- 1/3 cup sherry vinegar, or red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sliced almonds
- 1/4 teaspoon smoked or hot paprika, (optional)
- 1/3 cup reduced-sodium chicken broth, or vegetable broth
- 1/4 cup chopped black olives, such as Kalamata
PREPARATION
- Place spinach in a large bowl.
- Place shallot, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated. Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more. Stir in broth and olives and bring to a simmer. Immediately pour the dressing over the spinach and toss until slightly wilted.
Serves 6
NUTRITION
Per serving: 78 calories; 6 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 3 g carbohydrates; 2 g protein; 2 g fiber; 94 mg sodium; 340 mg potassium.
Source: eatingwell.com
Written by Lea Barlow •
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INGREDIENTS
- 1 lemon, zested and juiced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 16 cherry tomatoes
- 10 ounces white mushrooms, stemmed
- 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
- 1 small red onion, cut into wedges
- 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces
PREPARATION
- Preheat grill to high.
- Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
- Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.
Serves 4
NUTRITION
Per serving: 291 calories; 17 g fat (4 g sat, 9 g mono); 70 mg cholesterol; 10 g carbohydrates; 27 g protein; 3 g fiber; 363 mg sodium; 529 mg potassium.
Source: eatingwell.com
Written by Lea Barlow •
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