Healthy Cobb Salad (or wrap!)

Healthy Cobb Salad
Recipe adapted from The Master Your Metabolism Cookbook
Makes 4 Servings

1 oz. blue cheese, crumbled
¼ cup nonfat Greek Yogurt (like Fage)
1 tbsp red wine vinegar
1 tbsp water
1/8 tsp ground black pepper
4 slices turkey bacon, diced
1 pound chicken, diced or thinly sliced; cooked in salt and pepper
2 cups cherry tomatoes, halved
3 hard-boiled eggs, peeled and quartered
1 avocado, pitted, peeled and thinly sliced

Romaine or spinach leaves

Blend cheese, yogurt, vinegar, water and pepper until smooth; reserve. Cook turkey bacon until crisp; reserve. Arrange lettuce in 4 bowls. Scatter bacon on top of lettuce followed by chicken, tomatoes, eggs and avocado. Drizzle with dressing.

Nutritional Information: 336 calories, 14 carbs, 16 fat grams and 39 protein grams.

Review: I really liked it. Lots of different flavors. I will say I preferred it with romaine lettuce, and when I ate it the second time, I was STARVING so I put it in a taco-size Mission tortilla. I just spread the sauce on first, then topped with the ingredients and a bit of romaine - it was wonderful this way and, for me, more satisfying. The salad was filling as is, but just not satisfying for me - I guess it was just too healthy rather than being healthified! :) I would definitely make this again, but would probably plan on having it in a flat out wrap or tortilla.

Notes: when dividing, each salad gets 78 grams chicken, 38 grams eggs, 38 grams avocado, 7 grams bacon and 26 grams dressing.

Pasta Salad with Tomatoes & Blue Cheese

Pasta Salad with Tomatoes & Blue Cheese
Adapted from Fitness Magazine
Makes 4 Servings

3 tbsp olive oil
2 tsp cider vinegar
2 tsp minced garlic, jarred
1 ½ tsp oregano, dried
1 tsp salt
Pinch red pepper flakes
20 cherry tomatoes (about 250 grams), quartered
9 oz. farfalle
40 grams baby arugula, divided
2 oz. crumbled blue cheese, divided
Black pepper, to taste

Cook farfalle according to package instructions until al dente. While pasta cooks, whisk together oil, vinegar, garlic, oregano, salt and red pepper flakes in a large bowl. Add tomatoes and toss to combine. Set aside. Drain pasta, rinse with cold water, and once it's pretty dry add to tomato mixture and Stir well. Divide pasta/tomato mixture into 4 servings (each should weigh about 218 grams) and then add about 10 grams of arugula, 14 grams of blue cheese and black pepper, to taste, to each serving.

Nutritional Information: 381 calories, 59 carbs, 16 fat grams and 12 protein grams.

Review: YUM, YUM YUM. So glad to have made this one today. I LOVED the flavors and think it's even better 'next day.' That little bit of blue cheese went such a long way, and I loved the flavor the arugula added. And the sauce got SO tucked into those little pieces of cherry tomatoes that it was pretty fabulous. Also, I thought the 'dressing' mix was really fresh and light - this will be a perfect recipe for the spring and summer!

Cranberry & Blue Cheese Salad

Cranberry & Blue Cheese Salad

Makes 1 Serving

½ cup romaine lettuce
1 cup arugula
14 grams TJ’s Blue Cheese Crumbles
2 tbsp TJ’s Raspberry Vinaigrette
15 grams TJ’s Dried Fruit Cranberries
24 grams avocado, diced

Optional: almond slivers

Nutritional Information (without almond slivers): 184 calories, 26 carbs, 11 fat grams and 4 protein grams.

Review: It was great and filling – I love the mix of these flavors! To make it lower calorie, I would just omit avocado – it was a nice-to-have but not a must-have. I was REALLY happy with the crumbles, dressing and cranberries though – I’m going to eat this salad A LOT.

Buffalo Chicken Pizza

Adapted from Rachel Ray

Buffalo Chicken Pizza

Makes 4 Servings

8 oz. chicken
1 tsp spike seasoning
1 pound dough
1 tbsp light butter with canola oil
1 tbsp Worcestshire sauce
3 tbsp hot sauce
½ cup tomato sauce
3 oz. 75% cabot cheese
60 grams blue cheese crumbles
3 green onion stalks

Preheat oven to 425. Coat chicken in spike seasoning and sauté over medium heat. Once cooked, shred with two forks or dice in food processor. In the same pan, combine worcestshire, butter, hot sauce and tomato sauce over medium heat. Stir for 2-3 minutes. Add chicken and coat in sauce. Spread on dough. Top with cheeses and scallions. Bake for 18 minutes until brown and cheese is melted.

Nutritional Information: 451 calories, 60 carbs, 12 fat grams and 30 protein grams.

Review: I loved it! I will say that it's not super filling, and next time I think I may up the chicken and take down the blue cheese. Blue cheese goes a long way and while I'm a huge fan, Austin thought it was a little overpowering for him. Great recipe though - just needs a bit of tweeeking! (but if you love blue cheese take it and run!)