It’s fall and our garden is overflowing with tomatoes. We have picked hundreds, and there are still so many more out on the vines. I have never been a huge fan of tomatoes myself. I tend to only like them when they are cooked in a sauce or pasta dish.
I decided to try to use up some of the many tomatoes and make a Bruschetta with them. I was inspired by my Aunt S’s Bruschetta that she made a few years ago when she came to visit. I couldn’t remember her recipe other then that it used tomatoes and balsamic vinegar. I searched online for a recipe, and couldn’t really find anything that I liked, so I combined three or more recipes and came up with my own version of Bruschetta.
I loved it! The recipe is pretty simple, and very easy to make. The red onion and mozzarella cheese make this Bruschetta incredibly delicious. I will be making this again soon!
Here is my recipe
Tomato and Mozzarella Bruschetta
One loaf of your favorite crusty bread
2 large tomatoes (or 4+ smaller ones) diced
1 or 2 red onions diced
A few shakes ground black pepper
Garlic powder (to taste)
Olive oil (enough to bush all bread slices with)
2 tbsp Balsamic vinegar
Several shakes dried basil
Grated Mozzarella cheese (enough to cover tomato mixture on each slice of bread)
Preheat oven to 350 degrees F. Cut thin slices of crusty bread (I made 9). Place the slices on a cookie sheet. Brush each piece of bread with olive oil. Sprinkle a generous amount of garlic powder over each slice of bread. In a medium sized bowl add the: diced tomatoes, onions, balsamic vinegar, basil, black pepper, and a few shakes garlic powder. Mix well. Spoon evenly over bread slices. Top with grated mozzarella cheese. Bake for about 5 minutes at 350 degrees F in the preheated oven. Then broil for 3-5 minutes to get a slightly golden crunchy Bruschetta. Serve warm.
I have been reading my Reader’s Digest Low Calorie Cookbook for quite some time now. I had been eyeing a recipe for Mixed Salad Leaves with flowers and blueberries for a long time, and I finally decided to give it a go a couple days ago.
I knew I wouldn’t be able to make the salad just like the recipe states. Many ingredients such as flowers are just not available in the grocery stores (we do grow nasturtiums in the garden but they won’t be blooming for quite a few more months).
I compromised on many ingredients and basically created my own salad recipe that was inspired by the salad in my Reader’s Digest Cook book.
I used mixed salad greens that included arugula (which was in the recipe) that I was unable to find by itself in any grocery store here. I also used strawberries instead of blueberries because I couldn’t justify paying the same price for a tiny container of blueberries when the strawberry container was huge. I used garlic sprouts instead of the alfalfa sprouts that the recipe called for. I think the garlic sprouts where a great substitution because they gave the salad a nice “zing” that I don’t think alfalfa sprouts could have achieved.
My strawberry and sprout salad turned out really well. I was a bit nervous about how the strawberries would taste in it since blueberries are a lot more sour then strawberries, but the salad was amazing! It’s sweet, and tangy, and oh so refreshing. I felt like I was eating lunch and dessert all at the same time since the strawberries were nice and sweet. It was a great salad which I will be making again today for lunch 😛
Here is the recipe.
Strawberry and Sprout Salad
Mixed salad greens
Several fresh strawberries cut into small pieces
Honey mustard dressing
2-3 tbsp Olive oil
3-4 tbsp Lemon juice
About 1 tsp Dijon mustard
1 tsp honey
A few shakes salt
A few shakes black pepper
Add all the greens, sprouts, and cut up strawberries into a salad bowl and mix well. In a separate bowl add the olive oil, and mustard. Stir to combine. Add the lemon juice and stir well. Pour over salad. Season with salt and pepper. Serve immediately.
This afternoon I decided to make another unique salad. I wanted something that I had never had before. I came up with cabbage and carrot salad. To make things interesting I used salsa as my dressing (since my broccoli and salsa salad was such a hit). I added a very small amount of grated cheese and presto I created a magnificent salad. My taste bubs were very pleased.
Here is the recipe.
Cabbage and Carrot Salad
(makes one medium to large serving)
1 large carrot diced
Several white cabbage leaves chopped thinly
3-4 tbsp mild salsa
a small amount low fat grated marble cheese
Combine all ingredients in a salad bowl. Toss and serve immediately.
This afternoon I was in the mood for salad. I decided I wanted to experiment and make something I had never had before. I went with three ingredients that I love. I combined them and created a unique and yummy salad. I used broccoli, mild salsa, and low fat grated marble cheese to create my marvelous salad.
These three ingredients created tangy flavorful salad that I will defiantly be making again.
Without further ado here is my simple recipe
Broccoli and Salsa Salad
(makes one small to medium sized serving)
½ to ¾ salad sized bowl of broccoli florettes and some of the stem cut up if desired
2 tbsp your favorite salsa
A small amount of grated low fat marble cheese
Combine all ingredients in a bowl and toss. Enjoy.
While I was in Nova Scotia this summer my uncle D introduced me to a new kind of salad; spinach and mandarin salad. I have always been a bit skeptical of mixing fruit and vegetables, in a salad together. However I gave his salad a try, and I loved it. I asked for the recipe, and he gave it to me verbally. I didn’t have a pen or paper at the time so I just tried to remember it. I think I remembered the ingredients just not the amounts.
I recreated this salad for lunch today and it was marvelous.
Here is my recipe.
Spinach and Mandarin Salad
One large mandarin orange
½ pinch salt
A couple shakes of black pepper
¼ tsp or less white sugar
Place the spinach in a bowl. Cut each piece of mandarin orange in half and mix the orange pieces into the salad. In a small bowl add the vinegar, olive oil, salt, sugar, and black pepper. Mix well. Pour over salad. Toss, and serve.
This salad is super yummy! The orange pieces make it taste very refreshing. The juice from the orange also adds a lovely flavor to the dressing of the salad.
This is one of my favorite salads now that I will be making often!
This afternoon I was in the mood for salad. I didn’t want any kind of salad with lettuce in it since that is what I almost always have. I opted for a change, something that I had never had before. I searched for salads online and decided that I would make a broccoli cauliflower salad. None of the recipes appealed to me though. Most had bacon and mayo in them which have way to much fat in them in my opinion. Consequently I decided to create my own recipe.
I was a little skeptical at first since I usually only like broccoli plain with a favorite dip. However I was absolutely AMAZED at how wonderful the salad turned out.
Here is the recipe:
Tangy Cauliflower and Broccoli Salad
Makes one serving
A small amount of green or white cabbage
3 green onions
About 1 tbsp light ranch dressing
About 3-4 tbsp white vinegar
A few shakes of garlic powder
A few shakes of ground black pepper
A very small amount of grated cheddar cheese
Prepare the vegetables. Add to a single serving size bowl. Toss. Drizzle over the ranch dressing, and white vinegar. Sprinkle the garlic powder, and black pepper on the top. Mix well. Top with the grated cheddar cheese. Toss. Serve.
A couple days ago I was in the mood for spicy chicken. We also had no bread in the house so I decided I would make a salad.
I fried up a couple chicken breasts. I spiced them with garlic powder, salt, pepper, and freshly ground Cajun seasoning. Once the chicken was well cooked I cut it all up into small pieces and put some aside for a future meal.
For my greens, I mixed romaine lettuce with iceberg. I combined them in a bowl and added my signature home made salad dressing.
For the dressing I drizzled some olive oil over my greens and then poured a generous amount of balsamic vinegar over the lettuce. I sprinkled salt and pepper over my greens, then I added some light parmesan cheese over top. Finally I added my Cajun Chicken. Viola lunch was served.
It was a wonderful yummy meal. I was surprised that I was quite full after, since I usually have a something else with salad.
I had some of my favorite juice with my delicious salad.
A few months ago I was at Costco browsing in the frozen food section. I found some potato skins by TGI Fridays that seemed appealing so I bought them. They have been sitting in the freezer ever since.
Today I decided to give them a try.The box directions said to bake them in the oven for 11-12 minutes. I was impressed with the quick baking time.
The potato skins are stuffed with cheddar and bacon. I had a few hot out of the oven. They were slightly crispy on the outside and nice and soft in the middle.
I had them with some mild salsa. However even with salsa they seemed like they were missing a “zing” to them. Maybe I just thought they would be more flavorful then they were. Maybe if I had eaten them with a medium salsa that would have given me the “zing” that I was hoping for.
Nutrition wise the potato skins have 70 calories in each potato skin or 210 calories in three skins. They also have the following (in three skins): 12 g fat, 25 mg cholesterol (ouch), 15% sodium 360 mg, and 10% calcium ( I thought this was a very good thing for me).
Overall I did enjoy the potato skins, however since they were missing a “zing” in flavor that I was hoping for I’m not sure if I would buy them again.