In a medium bowl, whisk first 4 ingredients to make the dressing. Gradually add oil while stirring fast.
Heat barbecue or pan to medium high.
Brush onion, zucchini, yellow squash, and asparagus with 1/2 of the balsamic dressing. Grill or saute vegetables until just cooked through, turning occasionally.
Allow veggies cool slightly, then cut into small pieces and place in large bowl.
Add roasted bell pepper, arugula, and greens; toss with enough dressing to coat.
2 4-ounce 1/2-inch-thick steaks, such as rib-eye, trimmed of fat
1 tsp chili powder
1/2 tsp kosher salt, divided
1 tsp extra-virgin olive oil
2 plum tomatoes, diced
2 tsp lime juice
1 tbsp chopped fresh cilantro
Directions
Rub both sides of steak with chili powder and 1/4 teaspoon salt.
Heat oil in a medium pan over medium-high heat. Add steaks and cook, turning once cook until it reaches your desired level of doneness. Cover steaks with foil and let rest while you make the salsa.
Add tomatoes, lime juice and remaining 1/4 teaspoon salt to the pan and cook, stirring often, until tomatoes soften, about 3 minutes.
Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve steaks topped with the salsa.
1 – 6 ounce package frozen snow pea pods, thawed and drained
Directions
Heat wok or large nonstick skillet over high heat. Add oil to coat. Add garlic and sirloin which has been thinly sliced. (Partially freezing makes slicing meat across grain easy.) Stir fry for 3 to 4 minutes or until just brown.
Add salt and pepper, stirring in beef broth. Mix cornstarch, water and soy sauce. Slowly stir into broth mixture and bring to a boil and cook until thickened, about one minute. Stir in ginger, pea pods and water chestnuts. Cook over medium heat for 2 minutes until peas are crisp-tender.
1 pound boneless, skinned chicken breasts, cut into thin strips
1 medium-size sweet hybrid onion, sliced
1 clove garlic, finely chopped
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups green leaf lettuce, cut in shreds
2 medium Roma tomatoes, chopped
1/2 cup fat free ranch salad dressing
Directions
Heat oven to 350 degrees F. Wrap tortillas in foil. Heat in 350 degree F oven 10 to 15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium-high heat. When skillet is hot, add chicken, onion slices and garlic; saut until chicken is no longer pink in center, 4 to 6 minutes. Stir in Worcestershire sauce; add salt and pepper. Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2 to 3 tablespoons dressing. Roll up the tortillas and serve. Makes 4 servings.
Combine strawberries, blueberries, blackberries, and ice into a blender and blend on high for 1 minute. Next, add the remaining ingredients and blend on high until creamy. Serve and enjoy! Ingredients
1/2 cup frozen blackberries
1 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup plain nonfat yogurt
2 ice cubes
1 scoop vanilla whey
1 tbsp honey
1/4 cup water
Preparation
Combine strawberries, blueberries, blackberries, and ice into a blender and blend on high for 1 minute. Next, add the remaining ingredients and blend on high until creamy. Serve and enjoy!
Combine bran, brown sugar, flour, baking powder, pumpkin pie spice and salt in a large bowl and stir well. Make a small well in center of mixture. In a second bowl, combine pumpkin, milk, beaten egg whites and vegetable oil. Stir until well mixed. Add to dry ingredients, stirring just until moistened. Spray 2 muffin tins with cooking oil spray or use paper liners. Spoon into the muffin tins until each is 3/4 full. Bake at 425 degrees for 20 minutes. Remove from pans immediately; serve warm or at room temperature.
After fruit is washed thoroughly and sliced add to a large bowl. Mix by hand and for an even better twist sprinkle some lemon juice on it. Chill and serve!
Put the olive oil in a sauce pan and turn on high 2-3 minutes. Mix the egg, tuna and onion first. After mixed by hand add the remaining ingredients in a bowl and form into 2 equal patties. Place patties in sauce pan and sear one side for about a minute. Reduce heat to medium and continue to cook for about 5 minutes on each side. When finished, give each patty a twist of lemon juice. Serve and enjoy!
