This time of year, the FRUIT starts to get boring, doesn't it? Well, to dress it up a little, I like to make this super EASY salad. My family always enjoys it—it just seems like an extra special TREAT.

Easy Winter Fruit Salad
1 to 2 red apples (I like Gala or Fuji)
1 to 2 Granny Smith apples
2 to 4 clementines
2 bananas
1 container Yoplait blackberry or raspberry yogurt
1/2 to 1 cup Cool Whip, to taste

Chop the apples and place in a large bowl. Peel the clementines and put the segments into the bowl with the apples. Slice the bananas and add to the other fruit. Pour the yogurt over the fruit as well as the Cool Whip and mix all together. Chill until ready to serve.

TIP: The bananas and apples may turn brown if you make the salad in advance. Try tossing with some lemon juice, orange juice, or even pineapple juice before mixing into the salad to prevent browning. Also, another great addition to make the salad go a little farther . . . mini marshmallows and/or chopped nuts!

The holidays can be a difficult period, what with the unending parade of dense and rich foods. I desperately needed a break from it yesterday. I started removing cans from the pantry and rummaging through the refrigerator and this is what I came up with. I will just call it a warm pasta salad. It is fresh and full of convenient and easy to prepare vegetables. The bottom line is that you chop up some veggies and toss them in the warm pot out of which you just poured the boiling pasta. Thus, it is a bit warm, but not hot. It has a simple lemon vinaigrette and is topped with feta. I bet you have already thought of a million ways to bend this salad to your will. Add tuna or some leftover turkey to make it a little more substantial.

So start a pot to boil, and get ready to do a little chopping. A few easy meals like this and you may be ready for some for more holiday feasts before you know it. Save the leftovers in the fridge for an easy lunch.

Preparation: (serves 4)

1 medium carrot, peeled and julienned

1 can artichoke hearts, drained and chopped

1 can garbanzo beans, drained

1 cup baby spinach leaves, cut into thin slices

1 stalk celery, diced

¼ teaspoon lemon zest

½ pound farfalle pasta

¼ cup lemon juice

⅔ cup grapeseed oil (or olive oil)

¼ teaspoon salt

¼ teaspoon freshly cracked black pepper

¼ teaspoon sugar

½ cup feta cheese, crumbled

Boil pasta in a pot of boiling water for 11 minutes. Meanwhile, chop the carrot, artichoke hearts, spinach and celery. Zest a bit of the lemon before cutting it to juice it for the dressing. (I often forget to zest before I halve my lemon and there is nothing more annoying than trying to zest a cut lemon.)

Mix the lemon juice and oil in a bowl with the salt and pepper and whisk to combine.

Drain the pasta through a colander. While the pasta drains, place the beans, and all of the remaining ingredients, except the dressing and feta in the empty (hot) stock pot. Mix in the drained pasta and half of the dressing. Stir to combine the ingredients thoroughly. Taste and add more dressing, as needed.

Season with additional salt and pepper. Pour the warm salad onto a serving platter and top with the crumbled feta. Serve immediately with garlic bread.

Note: Julienne is a very loose term here. Generally, cut them into long and skinny bits. No cooking school teacher in the world would call the cuts I made to that poor carrot “julienne.” It is just the nearest descriptive term. Don’t get hung up on perfect carrots as it utterly defeats the point of such a simple throw-down meal. Also, you should be happy to know that I have confirmed, yet again, that julienne is not only a noun, but a verb. What I did to my spinach might loosely be called “chiffonade” but this is hardly the time or place to get all technical. We are tired…just cause it to be smaller.

Also, while a classic vinaigrette has a 3:1 oil to acid ratio, I rarely fall right on the mark. But, know that when you are putting together a dressing, you really need no recipe…just shoot for that general ratio of oil to acid (citrus, vinegar, or a combination) and then start tasting. Depending on the quality and unique attributes of the ingredients you are using, adjustments will be in order. Just have a little fun with it and customize ’til your heart is content.

I owe this recipe to my son Jacob.  He told me my Pistachio Crusted Salmon recipe is the best Salmon recipe I make.  Since I always have extra Salmon at the end of dinner, his comment got me thinking and  I came up with this little doozy.  It’s simple to pull together and is a healthy and delicious appetizer or lunch.

• 1 pound of skinned salmon, baked (directions below)
• 1 lime, juiced
• 2 tablespoon Dijon Mustard
• 1 tablespoon honey
• 1 tablespoon unsalted butter, softened
• 1/4 cup Panko bread crumbs
• 1/4 cup salted Pistachio, shelled and crushed
• 1 tablespoon chopped Parsley
• 1 tablespoon chopped chives
• 1/8 teaspoon chili powder
• Sprinkling of garlic salt
• Sprinkling of lemon pepper seasoning
• Water Crackers

To prepare Salmon:  Place on lined baking sheet.  Sprinkle with salt and pepper and juiced lemon.  Bake at 400 degrees for 15 minutes.

Place baked Salmon in bowl with all the remaining ingredients and stir with fork to flake fish and combine evenly.

Lay crackers out on plate you plan to serve them on and then use a 1 tablespoon measurer and place on each cracker.  Serve.

You can serve this warm or cold.  You can also eat this for lunch on a great toasted bread or a bed of lettuce.

Quinoa, can you pronounce it?  I couldn’t, but its become part of our diet so I figured it would be good idea to pronounce it correctly when the boys asked what was on their plate, KEEn-wha is how it sounds.

What is Quinoa?  It looks like a pasta, but it’s a seed and is related to spinach, chard and beets.

Quinoa is a complete protein, which means that it contains all the amino acids necessary for our nutritional needs. Complete proteins are rare in the plant world, making quinoa an excellent food for vegetarians and vegans, or for anyone looking for healthy protein source. It’s also high in iron and calcium, and is a good source of manganese, magnesium and copper, as well as fiber.

If you are looking for a delicious and healthy side to serve with fish or chicken, this is your dish, a superfood bonanza, loaded with uber healthy goodness. I preferred it as a salad by itself and I served it with sweet potato tortilla chips that I am addicted too.

Have you tried the Food Should Taste Good Tortilla Chips yet?  If not, you must, must, must try these!  They are Gluten free and so darn yummy.  When you are craving a chip, reach for these!  I have tried several of their flavors, but right now the Sweet Potato Tortilla Chips are my favorite and with this Quinoa dish they were a marriage made in heaven.  They tasted great and I kept the whole dish Gluten Free.  Check out the bottom of this post for a free giveaway.

From: Emily Malone at Daily Garnish

Ingredients (4 servings)

• 1 cup dry quinoa, rinsed
• 2 tbsp coconut oil, divided
• 1 large white onion, diced
• 1 cup dried mushrooms, reconstitute in hot water and dice
• 1 can black beans, rinsed and drained
• 1 cup tomatoes, diced
• 2 small avocados, peeled and diced
• 2 tbsp lime juice (or more to taste)
• salt to taste

Instructions

Start by cooking quinoa on the stove-top.  Add 1 cup dry quinoa (rinsed) to 1 3/4 cups of water, cover and simmer for 20 minutes or until cooked. When finished add 1 tbsp coconut oil to the quinoa pot for extra flavor and nutrition.

Meanwhile, dice the onions and mushrooms and cook over medium heat until lightly browned, and all moisture has cooked out of the mushrooms.

Once the quinoa has finished cooking, add fluffed quinoa and black beans to the pan with mushrooms and onions, and stir to combine and heat through.

Add 2 tbsp lime juice (or more to taste), and reduce heat to low.

Stir in sliced cherry or grape tomatoes and avocado, and season to taste with salt.

Serve with Tortilla Chips and a dollop of sour cream or Greek yogurt

FREE GIVEAWAY!  What’s up for grabs?

A care package from Food Should Taste Good filled with an assortment of their top flavors.

All of chip varieties are free of cholesterol, preservatives and trans fat.  They are also certified Kosher and Gluten Free, lower in sodium, and are a good source of dietary fiber.  They currently have over 23 flavors consisting of our tortilla chip line as well as a NEW line of Kettle Cooked Sweet Potato Chips with 4 classic flavors: Original, Barbeque, Salt & Pepper, and Salt & Vinegar.

To get your package of chips you must:

1. Subscribe via email to A Healthy Life For Me for 1 entry. Leave a separate comment letting me know you did so.  If you are already a member leave a comment.

2. Like A Healthy Life for Me on Facebook for 1 entry. Leave a separate comment letting me know you did so.

RULES: This giveaway opens Monday, October 8th at 4 am EST and will close Monday, October 22nd at 11:59 p.m. EST. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). Winner will be chosen randomly and contacted via email. If winner doesn’t respond in 48 hours, a new winner will be chosen. Good luck!

Disclosure: This giveaway is provided by Food Should Taste Good, but my opinions are completely my own.

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Mexican Quinoa Salad and Free Giveaway

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Serves: 4

 

Ingredients

• Ingredients (4 servings)
• 1 cup dry quinoa, rinsed
• 2 tbsp coconut oil, divided
• 1 large white onion, diced
• 1 cup dried mushrooms, reconstitute in hot water and dice
• 1 can black beans, rinsed and drained
• 1 cup tomatoes, diced
• 2 small avocados, peeled and diced
• 2 tbsp lime juice (or more to taste)
• salt to taste

Instructions

1. Start by cooking quinoa on the stove-top. Add 1 cup dry quinoa (rinsed) to 1¾ cups of water, cover and simmer for 20 minutes or until cooked.
2. When finished add 1 tbsp coconut oil to the quinoa pot for extra flavor and nutrition.
3. Meanwhile, dice the onions and mushrooms and cook over medium heat until lightly browned, and all moisture has cooked out of the mushrooms.
4. Once the quinoa has finished cooking, add fluffed quinoa and black beans to the pan with mushrooms and onions, and stir to combine and heat through.
5. Add 2 tbsp lime juice (or more to taste), and reduce heat to low.
6. Stir in sliced cherry or grape tomatoes and avocado, and season to taste with salt.
7. Serve with Tortilla Chips and a dollop of sour cream or Greek yogurt

Me and the hubs went to Florida to celebrate our anniversary a few weeks ago.  While we were there, I ordered this dish for lunch and then at a different restaurant a few nights later he ordered it for dinner.  Neither one of us had ever seen this dish before, but we both loved it.  I don’t know if its becoming a new popular dish or if we have been living under a rock, either way, who cares I know all about it now and it is SUPER healthy, easy and delicious!  Plus, it takes 20 minutes to prepare.

This is my version and  the hubby said its better than both the ones from our trip.  Awe, isn’t he sweet.  Did you just gag?  So not nice! 

• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 1 garlic clove, crushed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 cups trimmed arugula-spinach mixed salad
• 4  skinless, boneless chicken breast halves
• Organic Cooking spray
• 1 cup grape or cherry tomatoes, halved

Directions:

Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

When ready to serve add arugula and toss well, making sure to coat leaves evenly.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.  You can do this earlier in the day and cover and refrigerrate if needed.

Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.

On a plate, place one chicken breast top with a heaping of salad and top with a handful of tomatoes.

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Chicken Paillard with Lemon Salad

Author: Amy

Recipe type: Entree

Cuisine: Chicken

Prep time:  15 mins

Cook time:  24 mins

Total time:  39 mins

Serves: 4

 

Ingredients

• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 1 garlic clove, crushed
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 4 cups trimmed arugula-spinach mixed salad
• 4 skinless, boneless chicken breast halves
• Organic Cooking spray
• 1 cup grape or cherry tomatoes, halved

Instructions

1. Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
2. When ready to serve add arugula and toss well, making sure to coat leaves evenly.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to ¼-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. You can do this earlier in the day and cover and refrigerrate if needed.
4. Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
5. On a plate, place one chicken breast top with a heaping of salad and top with a handful of tomatoes.

BAHAN :
1 paprika merah sedang
1 paprika hijau sedang
1 paprika kuning sedang
1/4 cangkir zaitun hitam
2 sendok makan caper
1 sendok makan cuka balsamic
3 sendok makan minyak zaitun

 

CARA MEMBUAT SALAD PAPRIKA :
1. Iris semua paprika sebesar 1 cm. Zaitun dibelah memanjang.
2. Campur paprika, zaitun, caper, cuka dan minyak zaitun, tutup dan simpan dalam
lemari es selama 1 jam. Sajikan salad pada suhu ruangan.
Catatan:
Jika disukai, belah paprika menjadi dua, panggang sampai melepuh, lalu kuliti dan iris.

BAHAN :
2 sendok makan minyak zaitun
2 sendok makan anggur Putih
500 g jamur kancing atau merang
2 sendok makan minyak zaitun tambahan
2 sendok teh cuka anggur putih
2 sendok teh madu
2 sendok teh mustard utuh (wholegrain)

 

CARA MEMBUAT SALAD JAMUR :
1. Panaskan minyak wijen dan anggur dalam wajan di atas api sedang.
Tumis jamur selama 6 menit sampai lunak. Dinginkan.
2. Kocok minyak tambahan, cuka, madu dan mustard dalam botol bertutup rapat.
3. Tiriskan jamur dan aduk rata dengan dressing.
Catatan: Jamur jangan dicuci atau dikupas.
Bersihkan jamur dengan kain lembab jika diperlukan.
Persiapan:15 menit
Waktu masak: 6 menit
Hidangan: 6 orang

BAHAN :
6 tomat matang sedang
1 sendok minyak zaitun
2 sendok makan cuka anggur putih
1/24 cangkir minyak zaitun tambahan
1/2 cangkir mustard Perancis
12 daun kemangi, iris






 


CARA MEMBUAT SALAD TOMAT PANGGANG :
1. Panaskan oven pada suhu 180°C. Olesi baki dengan minyak. Buang inti tomat dengan
pisau tajam, lalu letakkan tomat di atas baki dengan bagian yang dipotong di bawah.
Toreh setiap tomat membentuk huruf X, jangan sampai kena dagingnya.
Olesi tomat dengan minyak dan panggang selama 20 menit. Dinginkan.
2. Kocok cuka, minyak zaitun tambahan dan mustard dalam botol bertutup rapat.
Kuliti tomat dan taruh di atas piring saji.
Siram tomat dengan dressing dan tabur dengan irisan daun kemangi
Persiapan: 15 menit
Waktu masak: 20 menit
Hidangan: 6 orang

BAHAN :
1 cangkir couscous
1 cangkir air
20 g mentega,
80 g aprikot kering cincang
60 g kurma cincang
1 sendok teh daun mint cincang
2 sendok makan peterseli cincang
2 sendok makan minyak zaitun
2 sendok makan sari jeruk manis

CARA MEMBUAT SALAD TIMUR TENGAH :
1. Campur couscous dan air, tutup dan didihkan. Angkat, biarkan tertutup selama 10 menit
(atau ikuti petunjuk bungkusnya). Pindahkan ke mangkuk,
aduk perlahan dengan mentega, lalu dinginkan.
2. Campur semua sisa bahan dengan couscous, aduk rata.
Sajikan salad pada suhu ruangan.
Catatan:
Couscous adalah sejenis semolina yang berasal dari Timur Tengah
Persiapan: 15 menit
Waktu masak: 10 menit
Hidangan: 6 orang

BAHAN :
3 tomat sedang
1 paprika hijau sedang
1 timun Libanon sedang
3 daun bawang, potong 1 cm
250 g keju feta, potong dadu 2 cm
½ cangkir zaitun
2 sendok makan sari jeruk lemon
3 sendok makan minyak zaitun

CARA MEMBUAT SALAD YUNANI :
1. Setiap tomat dipotong 8. Paprika dipotong persegi 2 cm. Belah timun menjadi dua memanjang, buang bijinya dan iris 1 cm.
2. Campur tomat, timun, paprika, daun bawang, feta, dan zaitun dalam mangkuk saji. Perciki dengan sari jeruk dan minyak zaitun. Sajikan segera
Persiapan:15 menit
Waktu masak: -
Hidangan: 6 orang

BAHAN :
1 pepaya kecil
2 sendok makan sari jeruk nipis
2 buah kiwi kecil
50 g kecambah kapri
1/2 cangkir kecambah alfalfa

CARA MEMBUAT SALAD TROPIS :
1. Kupas papaya, potong sebesar 1 cm, lalu perciki dengan sari jeruk nipis.
2. Kiwi diiris tipis dan tumpuk dengan setengahnya pepaya, setengah kecambah kapri,
dan setengah alfalfa dalam mangkuk saji. Ulangi dengan sisa bahan dan sajikan.

PETUNJUK:
Manfaatkan rempahrempah kebun Anda. Rempah dicincang dan ditambahkan pada salad Anda. Hiasi dengan seikat kecil rempah segar, seperti kucai yang sedang berbunga agar salad Anda tampak indah.

BAHAN :
1 cangkir couscous
1 cangkir air
20 g mentega,
80 g aprikot kering cincang
60 g kurma cincang
1 sendok teh daun mint cincang
2 sendok makan peterseli cincang
2 sendok makan minyak zaitun
2 sendok makan sari jeruk manis

CARA MEMBUAT SALAD TIMUR TENGAH :
1. Campur couscous dan air, tutup dan didihkan. Angkat, biarkan tertutup selama 10 menit
(atau ikuti petunjuk bungkusnya). Pindahkan ke mangkuk,
aduk perlahan dengan mentega, lalu dinginkan.
2. Campur semua sisa bahan dengan couscous, aduk rata.
Sajikan salad pada suhu ruangan.
Catatan:
Couscous adalah sejenis semolina yang berasal dari Timur Tengah
Persiapan: 15 menit
Waktu masak: 10 menit
Hidangan: 6 orang

BAHAN :

1 lembar roti lavash
2 sendok teh minyak canola
paprika bubuk
16 daun selada red oakleaf
2 sendok makan kucai segar cincang
500 g keju lembut
200 g anggur merah
1 wortel sedang, parut
1/4 cangkir kecambah alfalfa

CARA MEMBUAT SALAD KEJU COTTAGE :
1. Panaskan oven pada suhu 180°C. Olesi roti lavash dengan minyak,
lalu tabur dengan paprika. Iris roti menjadi 16 potong.
Panggang roti lavash selama 5 menit sampai kecoklatan.
2. Cuci dan tiriskan selada. Campur kucai dengan keju cottage. Atur salad di atas piring
saji dengan roti lavash. Sajikan.

Catatan:
Roti Lavash adalah roti gepeng persegi panjang.
Persiapan: 20 menit
Waktu masak: 5 menit
Hidangan: 4 orang

BAHAN :
500 g pasta spiral 3 warna
1 sendok makan minyak zaitun
200 g brokoli
160 g squash yellow button
2 wortel kecil, iris miring
250 g tomat ceri, belah dua
2 sendok makan sari jeruk lemon
1/4 cangkir minyak
2 sendok makan peterseli cincang

CARA MEMBUAT SALAD PASTA MUSIM SEMI :
1. Masak pasta dalam air mendidih sampai lunak, angkat,
siram dengan air dingin, dan tiriskan. Campur rata dengan minyak.
2. Rebus broccoli dan squash selama 1 menit, angkat dan masukkan dalam air es.
Tiriskan. Campur dengan pasta, wortel dan tomat.
3. Kocok sari jeruk dan minyak dalam botol. Tambahkan peterseli dan aduk rata. Sajikan
Persiapan: 25 menit
Waktu masak: 11 menit
Hidangan: 6 orang

BAHAN :
200 g spaghetti kecil
2 sendok makan minyak zaitun
30 g mentega
3 kaleng daging kepiting @ 200 g, tiriskan
1 paprika merah besar, iris tipis memanjang
2 sendok teh kulit jeruk lemon, parut
1/4 cangkir keju permesan parut
2 sendok makan kucai cincang
1/4 cangkir peterseli segar cincang
lada hitam bubuk
CARA MEMBUAT SALAD PASTA HANGAT dan KEPITING :
1. Patahkan spaghetti menjadi 2 dan masak dalam air mendidih sampai lunak, tiriskan.
2. Campur spaghetti dengan minyak dan mentega dalam mangkuk.
Tambahkan sisa bahan, aduk rata. Tabur dengan lada dan sajikan hangat.
Catatan: Ganti kepiting kaleng dengan 500 g daging kepiting segar jika diinginkan.
Persiapan: 20 menit
Waktu masak: 10 menit
Hidangan: 6 orang

BAHAN :

750 g kentang kecil

3 potong bacon rashers
1 sendok makan minyak
2 sendok makan cuka apel (cider)
2 sendok makan kucai segar cincang
CARA MEMBUAT SALAD KENTANG :
1. Rebus kentang dalam air mendidih sampai lunak. Jangan terlalu lama memasaknya
karena kulitnya akan mengelupas dan lembek. Tiriskan dan taruh dalam mangkuk.
2. Buang kulit dan lemak bacon, lalu iris tipis memanjang.
Panaskan minyak dan goreng bacon sampai kering. Angkat dan tiriskan di atas tissu.
3. Dinginkan penggorengan, kemudian tambahkan cuka dan aduk rata. Tuang ke kentang,
tambahkan kucai dan bacon, aduk rata. Hati-hati mengaduknya jangan sampai
kentangnya hancur. Pindahkan kentang ke dalam mangkuk dan sajikan segera.
Catatan: Hiasi dengan setangkai dill segar atau 1/2 sendok teh biji dill atau biji seledri.
Persiapan: 15 menit
Waktu masak: 15 menit
Hidangan: 6 orang