Cauliflower Potato Salad

I think that cauliflower has become my new best friend.  What a great diet solution this one is.  And, truthfully, you won't notice the difference!  To make this dish you will need:
1 1/4 cup cauliflower, cooked and chopped
1/4 cup celery, chopped
1 hard boiled egg, chopped
1 to 2 tbsp light mayo
1 tsp mustard
1/8 tsp salt
1/8 tsp onion powder
pinch of pepper
sprinkle of paprika
Directions: Steam cauliflower until it reaches the same texture as cooked potatoes. Rinse in cold water to cool and pat dry with a paper towel. Chop the cauliflower into small bites. Mix into a bowl with celery, eggs, mayo, mustard, onion powder, salt and pepper. Mix well. Sprinkle with paprika. Chill for 1 hour.

Grilled Greek Turkey Meatballs

This is so good and so low in carbs and fat.  It's a definite summer keeper at our house. Thank you Gina of Skinnytaste!  Great for the dieter!  To make this super delicious recipe you will need:

1.25 lbs 93% lean ground turkey
1 cup zucchini, grated with liquid squeezed out
2 sliced whole wheat bread (I used Weight Watchers)
1/4 cup seasoned whole wheat breadcrumbs
1 large egg
2-3 cloves garlic, grated
1/4 red onion, grated
2 tbsp fresh oregano, chopped
1/4 cup fresh parsley, chopped
2 tbsp chopped fresh spearmint, chopped
kosher salt and fresh pepper

about 1 tsp worth of olive oil cooking spray  
Directions:
1.)  Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.

2.)  Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape.  
3.)  On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through. Makes about 17 meatballs

Tzatziki8 oz fat-free Greek yogurt (I used Fage)

1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper

1.)Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.

2.)  Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor grate with a box grater.  Drain the liquid from the  cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
3.)  Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.

Makes about 2 cups. Store in refrigerator for about a week.

Butternut squash fries!

Seriously, you'll think you are eating sweet potato French fries.  They are very low in calorie and very low carb.  A cup of these babies is under 100 calories and will definitely fix a sweet potato craving!  To make these all you will need are:
1 butternut squash
sea salt
Pam

1.)  First peel the squash.  Next cut into the shape of fries.  Place on a microwave safe plate.  Microwave for 4 to 5 minutes (or until the "fries" are softened a bit).  The length of time will depend on the size your squash was before you started.
2.)  Turn your oven on to broil.  Spread the "fries"  on a cookie sheet sprayed with Pam.  Make sure they are flat and not overlapping.  Spray the top of the "fries" and sprinkle with the sea salt.
3.)  Place under the broiler.  After they crisp up on the top side, flip them over.  Repeat until the fries have reached your desired level of crispiness.

"Fried" Tomatoes with Shrimp and Corn Salad

I recently had this at a seaside restaurant.  It was so delicious I knew I was going to try and recreate it.  It's a great summer recipe for when the tomatoes and the sweet corn are at their peak of flavor.  And I knew that I was going to find a way to reduce the calories!  This is my version, and my husband said it's a keeper!  To make this dish you will need:
2 medium tomatoes, sliced
1/2 cup egg beaters
1 cup whole wheat bread crumbs
1/4 cup corn meal
Pam
2 ears of corn, husked
1 pound of peeled and deveined shrimp
Old Bay seasoning
1 cup low fat Greek yogurt
1 teaspoon lime juice
2 teaspoon Sriracha
1 Tablespoon finely chopped parsley

1.)  Earlier in the day, on a paper plate mix together the bread crumbs and the corn meal.  Dip the tomatoes in the egg beaters and then press them into the crumb mixture.  Put on a plate and refrigerate for a few hours.  (This helps the crumbs to adhere to the tomato better.)
2.)  Also earlier in the day, wrap the ears of corn in saran wrap and microwave for 2 to 3 minutes.
Let them cool down, and then remove the kernels from the cob. 
3.)  Heat oven to 375 degrees.  Put the tomatoes on a foil-lined cookie sheet that's been sprayed with Pam.  Spray the top with Pam and bake them for 20-25 minutes until golden brown.
4.)  Heat the grill to medium, spray the shrimp with Pam and sprinkle with Old Bay.  Cook on the grill until the shrimp are translucent.  Cooking time depends on the size of your shrimp.  When finished remove them from the grill.
5.)  In a bowl mix the yogurt, lime juice, Sriracha and the parsley.  Mix in the corn and the shrimp.
6.)  To serve, place tomato slice on the plate and top with the shrimp and corn salad.

Zucchini Tots

Got lots of zucchini growing in your garden?  On a diet and missing potatoes?  Here is a delicious alternative that is a carb fake out!  They are healthy, tasty, low calorie, low carb goodness in two bites!  To make this recipe you will need:
Cooking Spray
1 cup packed grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated reduced fat cheddar cheese
1/4 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste


1.)  Preheat the oven to 400 degrees.  Spray a foil-lined cookie sheet with cooking spray.
2.)  Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini. There will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
3.)  Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden brown.

Grilled Panzanella Salad

Here's another great recipe for using up those garden zucchinis and squashes. I love a dish that can come out of the garden. This is a remake of the traditional Panzanella.  This is so delicious and filling.  It's also a great diet salad.  I made this for a second time last night.  My husband has requested it again!  To make this dish you will need:
1 medium zucchini squash, cut in half lengthwise
1 yellow squash, cut in half lengthwise
1 red pepper, cut in half lengthwise
1 red onion, cut in slices (leave the skin on)
1 sub roll cut in half (I only had little dinner rolls)
1 pint cherry tomatoes
Pam
Salt & Pepper
Garlic powder
4 tablespoons of Paul Newman Lite Balsamic Dressing
Lots of herbs, chopped finely (I used Basil, Parsley & rosemary)

1.)  Preheat your grill to medium high.  Place the squashes on a microwave safe plate.  Microwave for about 5 minutes or until the vegetables are semi soft.  Spray with Pam and sprinkle with salt & pepper.  Repeat this with the red pepper and the onion slices. Spray the bread and sprinkle a little garlic powder on them.
2.)  Put all the vegetables and the bread on the grill.  Look at my picture to get an idea of placement of the vegetables.  Close lid and cook for 4 minutes.  Check the vegetables.  When they have nice grill marks, flip them over and cook for another 4 minutes with the lid down.
3.)  Remove the vegetables from the grill.  Using tongs, hold the vegetables to cut them into bite size pieces.  Place them in a bowl.  Add the dressing and the herbs, toss to coat and enjoy.

*I used the Paul Newman dressing for calorie control.

Grilled Curry Turkey Cutlets

A nice switch from grilled chicken. This is a great, quick, tasty summertime BBQ meal.  It's a staple in our family!  To make this dish you will need:
1 can (about 14 ounces) light coconut milk
3 tablespoons curry powder
3 tablespoons lime juice
2 tablespoons honey
2 green onions, chopped
handful cilantro leaves
4 boneless turkey cutlets

 

1.)  Combine the coconut milk, curry powder, lime juice, honey, green onions, and cilantro. Rinse chicken and pat dry. Place in a large plastic/glass container or sealable food storage bag and pour the marinade over the turkey cutlets. Seal or cover and refrigerate for 2 to 4 hours.

2.)  Oil the grill and sear turkey cutlets over direct heat on both sides. Put over indirect low heat, close the lid, and grill until the turkey is cooked through, about 165° on an instant read thermometer stuck in the turkey cutlet.