Monthly Archives: August 2013

Shrimp & Mango Salsa Salad

Bay Shrimp & Mango Salsa Salad

It’s another lunch-at-the-desk day!  One of my biggest tips for eating healthy is bringing your own lunch into work. I know it’s hard sometimes, but it really makes a difference on the waistline because this way, you have 100% complete control over what foods go into your body. And you don’t necessarily have to eat alone: invite coworkers to pack lunches every Monday and the group can go for a walk, eat outside and get some fresh air during a lunch break. Or, eat your lunch 30 minutes early and stick to coffee or tea when meeting friends at their favorite lunch spot.

For me, salads are just so quick and easy when you’ve got to make a lunch on-the-go. Mixing fresh, sliced mango with hot spicy salsa delivers a nice, sweet and salty element that I think works really well. If you haven’t already noticed, I love using shrimp because it doesn’t require any extra cooking time and it’s so low in calories, yet full of protein. We have to be careful not to over-do the shrimp tooooo often because it is high in cholesterol, but bay shrimp every once in a while is good to go (to pun intended).

Estimated Time: 10 Minutes

Ingredients (serves 1):

  • Any leafy green of your choice:  2-3 large handfuls
  • Bay Shrimp: 1/2 cup
  • Mango: 1/2 small
  • Cucumber: 1/2 cup
  • Tomato Salsa: 2 tbsp
  • Lemon: 1 wedge

Chop the lettuce, mango and cucumbers. Place all ingredients in a large bowl and use the salsa and lemon juice as your dressing. Easy! Done! Now get back to that Outlook email…



Cauliflower Cashew Curry

Cauliflower Cashew Curry

Want an super nomz curry dish recipe? The title and pic speaks for itself. Cauliflower florets and crunchy cashew bits cooked in a creamy curry coconut sauce. The perfect blend of tangy lime, spicy sriracha and crunchy, roasted cashews are simply delectable. Not spicy at all, totally approachable for those seeking a mild curry dish.  Though, feel free to add more kick! And for all you vegan peeps out there – get at this!

Estimated Time: 25 minutes

Ingredients (serves 4):

  • Cauliflower: 1 head, chopped
  • Cashew Halves: 1/2 cup
  • Light Coconut Milk: 1 can (14.5 oz)
  • Reduced Fat Peanut Butter: 2 tbsp
  • Curry Powder: 1 tbsp
  • Sriracha Sauce: 1 tbsp
  • Red Pepper Flakes: 1 tsp
  • Salt: 1 tsp
  • Pepper: 1/2 tsp
  • Lime Juice: 1 medium lime, freshly squeezed

On medium/high heat, roast the cashews in large pot until they’re golden brown (about 2-4 minutes). Add in the coconut milk, chopped cauliflower florets, curry powder, sriracha sauce, salt and pepper and cook on high until the sauce simmers. Reduce heat to medium/low and continue to cook until the cauliflower is tender. Meanwhile, mix the peanut butter, lime juice and red pepper flakes in a small bowl. After about 10 minutes of cooking the cauliflower, add in the peanut butter lime sauce. Cook for another 10-15 or until cauliflower has reached desired consistency. And your’e done! Serve with basmati rice, quinoa, pita bread or salad.

Weight Watchers Points Plus: 7 points per serving

Cheesy Bacon Jalapeno Chicken Poppers

Cheesy Bacon Jalapeno Chicken Poppers

Who doesn’t crave jalapeno poppers every once in a while? Here’s a super delicious recipe that turns the traditional jalapeno popper into a full-on dinner meal. Paired with chicken breast and served over a bed of lettuce and kale, you’re getting plenty of protein for a hearty dinner.

Estimated Time: 45 minutes

Ingredients (serves 4):

  • Boneless, Skinless Chicken Breasts: 2 breasts, cut into 4 fillets
  • Lean Turkey Bacon: 3 slices, chopped and cooked
  • Fat Free Cream Cheese: 3 oz
  • Jalapenos: 2 medium, de-seeded and minced
  • Fat Free Cheddar Cheese: 1/4 cup
  • Fat Free Chicken Broth: 2 tbsp
  • Salt & Pepper: 1 dash

Preheat oven to 375 degrees. Split the chicken breasts into four fillets (2 pieces per chicken breast).  Find a mallet, or something close to it, and pound each fillet so that each one flattens out into a larger surface area. Sprinkle both sides with a dash of salt and pepper. Next, de-seed and chop the jalapenos and place in a medium bowl. Chop up the raw bacon and cook the bacon in a skillet. Add the cooked bacon, cream cheese, 75% of the cheddar cheese and chicken broth to the bowl. Mix well.

Spray a cooking sheet with cooking spray, and then place each chicken breast on the sheet. Divide the cheese mixture amongst each fillet and/wrap the fillet so that it’s completely closed. Cover with tin foil and add a few punctures to the foil. Bake for about 25 minutes. Remove top foil, spread the remaining cheddar cheese amongst the top of each fillet and broil for 2-3 minutes. Do not let it burn! I served mine over a bed of romaine lettuce and semi-cooked kale. Really good!

Weight Watchers Points Plus: 4 points per fillet