Happy 2012! Hope you all had a very happy and safe New Years!!!!
We had such a great New Year’s weekend celebration. Starting with a fabulous party thrown by my bestie Kate! There was lots of laughing, dancing, drinking and eating. And since once isn’t enough, we did it all over again on New Year’s Day at our good friends Gail & Robert’s ! They have the most amazing games…Name that Tune with 100 theme songs and legit buzzers, not to mention full-fledged Jeopardy on the big screen with daily doubles (or Minute to Win-Its!). Needless to say, the Silver BLANG BLANGS didn’t beat the competition but had a blast trying so!
Now with every New Year comes new resolutions. The usual suspects will be showing up on my list yet again…from eating healthy to flossing my pearly whites to a daily visit to the gym (at least 4-5 days a week). We’ll see how long these all last but looking forward to getting back into a semi-healthy lifestyle again.
Since clean eating is one of my many resolutions, I thought I would share some ideas for skinny lunches to get you motivated courtesy of Eating Well Magazine….
Southwestern Salad with Black Beans
• 1/2 ripe avocado
• 3/4 cup packed fresh cilantro
• 1/2 cup nonfat plain yogurt
• 2 scallions, chopped
• 1 clove garlic, quartered
• 1 tablespoon lime juice
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3 cups mixed greens
• 1/2 cup black beans, canned (rinsed) or cooked
• 1/2 cup corn kernels, fresh or frozen (thawed)
• 1/2 cup grape tomatoes
1. Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
2. Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with black beans, corn and tomatoes.
Per serving: 235 calories; 4 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 13 g protein; 13 g fiber; 307 mg sodium; 1325 mg potassium.
• 2 medium avocados, halved and pits removed
• 1 cup prepared seafood, tuna or chicken salad
1. Top each avocado half with 1/4 cup of the salad.
Per serving: 175 calories; 14 g fat ( 2 g sat , 9 g mono ); 21 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 7 g protein; 6 g fiber; 117 mg sodium; 604 mg potassium.
Mediterranean Tuna Antipasto Salad
• 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
• 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)
• 1 large red bell pepper, finely diced
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh parsley, divided
• 4 teaspoons capers, rinsed
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/2 cup lemon juice, divided
• 4 tablespoons extra-virgin olive oil, divided
• Freshly ground pepper, to taste
• 1/4 teaspoon salt
• 8 cups mixed salad greens
1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
Per serving: 290 calories; 16 g fat ( 2 g sat , 11 g mono ); 12 mg cholesterol; 28 g carbohydrates; 17 g protein; 9 g fiber; 505 mg sodium; 638 mg potassium.
Turkey & Tomato Panini
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 teaspoon lemon juice
• Freshly ground pepper, to taste
• 8 slices whole-wheat bread
• 8 ounces thinly sliced reduced-sodium deli turkey
• 8 tomato slices
• 2 teaspoons canola oil
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2. Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weight it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
Per serving: 286 calories; 6 g fat ( 1 g sat , 3 g mono ); 27 mg cholesterol; 36 g carbohydrates; 10 g protein; 5 g fiber; 681 mg sodium; 136 mg potassium.