Tag: simple

Summer Wedge Salad with Creamy BBQ Dressing

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A summery twist on the average wedge salad. The BBQ dressing is creamy but light, using a low sugar BBQ sauce for big flavor and low fat yogurt for a creamy texture.

summer wedge salad with creamy bbq dressing

Feeds 4-6. 30-45 minutes

Recipe

  • 1 head of iceberg lettuce
  • 2 ears corn, kernels removed
  • 1/2 red onion, diced
  • 1/2 cup chopped cilantro
  • Juice of 1 lime
  • 1/4 cup chopped banana peppers
  • Big pinch kosher salt
  • 1 5.3 oz container of plain, low fat Greek yogurt
  • 1/2 cup low sugar BBQ sauce
  • 1 tsp cider or rice vinegar
  • 1 T water
  • Heaping 1/4 tsp salt

Start by hard boiling eggs. Bring salted water to a boil in a small sauce pan. Slide eggs into pan of boiling water, turn off heat, cover pan and let sit for 9-10 minutes. Set aside to cool. Combine corn through kosher salt in a small bowl and toss to combine. Set aside. To make dressing, combine yogurt through salt and whisk until combined. Peel cooled eggs and cut each in half. Cut iceberg lettuce into wedges. Place each wedge on a plate, drizzle with dressing. Toss corn, then spoon over each wedge. Place egg halves on each plate, drizzle with more dressing, if desired, and serve.

This wedge salad makes the brings all the fresh flavors of summer to one filling, high fiber salad.

Crab Frittata

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A light main course for breakfast or lunch. High in protein, low fat, low carbrohydrate, and gluten-free. Pair with a green salad, fruit, or roasted potatoes.

Slice of crab fritatta on a pretty plate

Feeds 6. Takes 20 minutes to make. Bakes for 45 minutes. You will need a 9” round cake pan or oven proof skillet.

Recipe

  • 8 eggs
  • 4 egg whites
  • 1/3 cup crème fraiche
  • 3 cloves garlic, minced
  • 2tsp minced jalapeño
  • 1/4 cup sliced green onions. Whites and some green.
  • 1 cup freshly grated Swiss cheese
  • 1 cup crab meat. Shredded or chopped and all shell removed
  • 1 tsp salt
  • Freshly cracked black pepper
  • Cooking spray for pan

Preheat oven to 350 degrees. Start by prepping green onion, garlic, and jalapeño. Set aside in a small bowl. Grate Swiss cheese, and set aside. Crack eggs into a mixing bowl and whisk well, without over mixing. Mix in crème fraiche, salt and pepper. Next, fold in remaining ingredients.

Spray a deep, 9” round cake pan with cooking spray and pour mixture into pan. Place pan in oven and bake for 45 minutes. Frittata should begin to pull away from the sides of the pan, and the center should be set, when it is ready to be taken out of the oven. Allow to cool slightly before cutting.

Fritatta in the pan