Roasted Beet Salad

Yields: 4 servings | Calories: 210 | Previous Points: 4 | Points Plus: 5 Total Fat: 12 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 6 mg | Sodium: 228 mg | Carbohydrates: 17 g | Dietary fiber: 6 g | Sugars: 5 g | Protein: 7 g

Ingredients

• 2 medium fresh red beets, scrubbed and dried
• 2 teaspoons olive oil
• 4 cups arugula
• 1 Belgian Endive, chopped (see below for selecting), optional
• 1/2 cup diced walnuts (provide healthy fats)
• 1/2 cup Feta Cheese crumbles, low fat or fat free
• 1/4 teaspoon freshly ground black pepper
• Kosher or Sea Salt to taste
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Directions

Preheat oven to 375 degrees. Brush beets with olive oil and wrap individually in foil, place on a cookie sheet and bake approximately 1 hour, or until tender. Allow beets to cool at room temperature while still in foil, then peel the thin outer skin and cut into 1/4" slices. Store beets in an airtight container in the refrigerator until ready to use.

Tip: Canned beets can be substituted for roasted beets, if preferred.

Layer salad ingredients by placing arugula and beets on a serving platter. Top with Belgian Endive, walnuts, Feta Cheese and top off with freshly ground black pepper and drizzle with dressing.

Lemon Dressing

3 tablespoons freshly squeezed lemon juice

1/3 cup extra virgin olive oil

Combine lemon juice and oil in a decanter and shake until combined. Refrigerator until ready to use

Skinny Ms. Wing Sauce

Here is a great recipe from Skinny Ms. one of my favorite clean eating sites.

Yields: 16 servings | Serving Size: 1.5 tablespoons | Calories: 43 | Total Fat: g 1 | Saturated Fat: 0 g | Trans Fat: 0 g | Previous Points: 1 | Points Plus: 1 | Cholesterol: 0 | Carbohydrates:10 g | Sodium: 526 mg | Dietary Fiber: 0 g | Sugars: 9 g | Protein: 0 g |

Ingredients

• 2 teaspoons olive oil
• 1 small sweet onions, diced
• 2 cloves garlic, minced
• 1 cup hot sauce, I used Frank's Red Hot Original
• 1 (4 ounce) can diced green chiles
• 1/2 cup honey (preferably raw wildflower honey), optional is sucanat or coconut palm sugar
• 1 teaspoon chili powder
• 1 teaspoon paprika, I used Hungarian paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste

Directions

In a small skillet, add oil and heat to medium-low. Add onion and sauté until translucent, about 15 minutes. Add garlic and sauté one additional minute. Add onion, garlic and all remaining ingredients to a medium sauce pan, bring to a boil, reduce heat and simmer approximately 30 minutes.

If desired, pour sauce through a sieve and discard onion and peppers. Allow sauce to cool to room temperature and store in a glass jar with lid until ready to use.

Margarita Chicken

Good for 4th of July! And you know I love anything with tequila (patron is my fav).

Ingredients

• zest from one lime
• 1/3 cup fresh lime juice, from about 4 limes
• 1/4 cup olive oil
• 2 tablespoons tequila, optional
• 2 tablespoons fresh cilantro, chopped
• 2 cloves garlic, mashed
• 1 teaspoon chile powder
• pinch salt and pepper
• 2 pounds boneless, skinless chicken breast halves, 6-8

Directions

1. Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
2. Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.

Chicken Lettuce wraps & Asparagus and Avocado Wraps

Chicken Lettuce Wraps
Pack these lettuce leaves with chicken, mushrooms, water chestnuts, carrots and any other veggies you want. Make ‘em Asian with a touch of ginger, rice wine vinegar and teriyaki sauce.
What You’ll Need:
1-1/2 pounds boneless skinless chicken breasts, cubed
1 tablespoon plus 1-1/2 teaspoons sesame oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons reduced-sodium Teriyaki sauce
1 tablespoon reduced – sodium soy sauce
1 tablespoon Tamari
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 iceberg lettuce leaves
1/3 cup sliced almonds, toasted
Directions:
In a large non-stick skillet coated with 1tbs extra virgin olive oil or sesame oil, cook chicken for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
In a small bowl, whisk together vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.
Nutrition Facts:
1 serving: 2 wraps
Per serving: 230 calories, 9 g fat

Asparagus and Avocado Wraps
What you’ll need:
24 spears asparagus
1 ripe avocado, pitted and peeled
1 tablespoon fresh-squeezed lime juice
1 clove garlic, minced
1 1/2 cups cooked cold brown rice
3 tablespoons plain non-fat yogurt
3 (10-inches in diameter) whole wheat tortillas
1/3 cup fresh cilantro leaves
2 tablespoons chopped red onion
Directions:
In a medium-sized saucepan over high heat, bring ¼ cup water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly.
In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree; set aside.
In another small bowl, stir together the rice and yogurt to mix well; set aside.
Heat a large dry frying pan (not one with a non-stick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.
Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion. Fold in both sides and the bottom of each tortilla up over the filling; then roll to close.
To serve, cut each wrap in half crosswise. Makes 6 servings.
Nutrition Facts:
1 serving: 2 wraps
Per serving: 5.6 fat grams, 193 calories