- 1/4 cup brown sugar
- 1-2 tablespoon butter depending on how healthy you want to be (I used 2 😉
- 1/4 teaspoon ground cinnamon
- Pinch of salt (optional)
- 4 large, firm ripe bananas
- 1/4 cup toasted walnuts, roughly chopped
- Low fat or fat free frozen yogurt of your choice
- 2 cups pineapple (about 1/2 of a pineapple) cut into small chunks
- 2 tablespoons light brown sugar
- 1/4 cup white wine vinegar
- 2 tablespoons soy sauce
- 1 clove of garlic
- 1/8 teaspoon red pepper flakes
- 20 shrimp
- 10 small skewers
Nutritional Highlights: By adding chickpeas, lots of veggies, and a mayonnaise free dressing to whole wheat pasta, pasta salad is no longer something you need to avoid. This one is high in fiber and vitamins. For the sandwiches, try to use whole wheat bread and fresh ingredients. Plus, you can bring a Frisbee or a mitt and softball and get some exercise after your picnic to make it even healthier!
Whole Wheat Pasta Salad with Chickpeas and Vegetables:
1/2 shallot, finely chopped
1. Bring salted water to a boil and cook pasta as directed, until al dente (this is important! no one likes mushy pasta salad).
2. While it’s cooking, cut zucchini into quarters and then slice. I sauteed it in a tablespoon of olive oil for about 5 minutes over medium heat to soften and brown it slightly and to bring out the flavor. You can also just throw it in raw if you prefer.
3. For the dressing, simply whisk all ingredients together in a bowl.
4. Strain pasta and put in a bowl. Let it cool for a few minutes.
5. To the pasta, add cooked zucchini, raw halved grape tomatoes, can of chickpeas (drained), fresh herbs, Parmesan, and salt and pepper.
6. Pour dressing on gradually, mixing pasta salad and tasting until it is coated to your liking with the dressing.
7. Pack everything up and go have a picnic!! This would also be great to serve at a BBQ or as a side dish with dinner. Enjoy!
- 4 chicken breasts
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup whole wheat flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 2 cups sliced mushrooms (optional)
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers (I left them out because I don’t really like them, but feel free to throw um in there)
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
– One pound tomatillos
– ½ red onion, roughly chopped
– 6 garlic cloves, peeled but left whole
– 2 large jalapenos, stems cut off
– 2 tablespoons olive oil
– ¼ cup fresh lime juice
– 1.5 tablespoons honey
– ¼ cup cilantro leaves (I used a little less)
1. Preheat oven to 375. Spread tomatillos, garlic, Jalapenos, and onion on roasting pan. Toss with oil and season with salt and pepper.
2. Roast for 35 minutes.
3. Transfer to blender and add lime juice, cilantro, and honey. Puree until smooth. Season with more salt and pepper if needed. Transfer to serving bowl or store in fridge for future use.
Chili-Honey Glazed Salmon:
– 4, 6 oz salmon filets
– 2 tablespoons honey,
– 1.5 teaspoons chili powder (recipe called for ancho chili powder but I used the regular stuff cuz I’m cheap and/or lazy)
– 1.5 teaspoons Dijon mustard
– 1 tablespoon (ish) vegetable oil
– Salt and pepper
1. Heat Grill (or grill pan). Brush salmon with oil and season with salt and pepper.
2. Once grill is hot, put salmon in, skin side down and grill for about 3 minutes. Brush the top and sides of the salmon with the glaze. Flip it.
3. Grill for another 3-4 minutes. Flip it back over, hopefully with minimal sticking. Brush again with the glaze and cook until it’s done to your liking. To tell if it’s done, flake the fish with a fork at the thickest point. I like it cooked through but some people prefer it a bit rarer so use your judgment.
4. Top with or serve on the side the tomatillo salsa. Enjoy!