Low Calorie Recipes

A Few Meals

I’ve been making a summer salad lately that is really good! The first time I made it, I blanched the asparagus (2 minutes in boiling water and then into cold water) and mixed it with cherry tomatoes from our garden, fresh mozzarella, chopped onions and Italian dressing. It was really tasty.

This time I made a greek version. Asparagus, onion, tomatoes and then made a greek dressing, added kalamata and black olives and feta. It was delicious! I love this salad and it’s a nice way to use up asparagus instead of just grilling it.

So we had the greek salad, some naan bread and Michael grilled some lamb chops. (He marinated the lamb chops in olive oil with fresh onions, mint, rosemary and thyme.) The lamb chops turned out perfectly on the grill!

The next night we had some friends over for dinner. Michael got some fresh salmon (with the skin on) to grill. Michael seasoned the salmon with salt, pepper, lemon juice and fresh thyme.

 

Our friends brought various veggies to grill that they bought at the Farmer’s Market. They brought zucchini, corn and Walla Walla Sweet onions.

The veggies were just seasoned with ghee, salt and pepper. Everything turned out so perfect! The salmon fell off the skin in perfect chunks, it wasn’t dry at all and perfectly flavored.

Dinner was outstanding and our new favorite meal! We can’t wait to recreate it. It all went so well together and the grilled onions were to die for! If you’ve never done it before, do it asap.

Look at this feast:

I’m going to be thinking about that dinner for a long time. I mean, it’s all simple, healthy things but it was all really stellar. And of course, the fresh salmon was a million times better than the frozen farmed salmon we get from Costco. I know, it’s convenient and cost-effective, but after having the good stuff…I don’t know if I can go back!

For dessert we grilled up peaches and topped them with whipped cream. That was all we had. The whipped cream was nice and went well with the peaches (and low in calories) but I think next time it would be better with a scoop of vanilla ice cream and some granola on top.

Yum!

Mother’s Day Weekend

My parents came down to visit for the weekend. On Saturday they watched Logan for us while we went to a Celebration of Life for a family friend who passed away recently. It was a really nice service.

My parents had a blast taking care of Logan. He was excited to see them, too, and to show off his new biking skills. 😉

Then on Sunday we had a mother’s day lunch at our house. Michael’s mom and stepdad came over and Michael’s brother Doug brought tulips for all the moms. It was very sweet. <3

Unfortunately, I ended up with a stomach bug Saturday so that kind of ruined my Mother’s Day. 🙁 Michael and my mom did all the food prep and cooking. I didn’t want to risk infecting anyone. Michael made a frittata:

It was pretty good. If we make it again I’d put some cheese on top. 🙂 This is the recipe:

One Pan BLT Skillet Frittata

Yield: 4

Calories per serving: 146

Carbs per serving: 3

Protein per serving: 9

Ingredients

  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 4 slices Wright Brand Bacon, chopped (I used their Applewood Smoked Bacon)
  • 1 tablespoon olive oil
  • 2 cloves garlic, diced
  • 1 (15 ounce) can diced tomatoes, drained
  • 2 cups baby spinach
  • Fresh basil, chopped, as garnish

Instructions

  1. Preheat oven to 425 degrees F.
  2. Whisk together your eggs, milk, basil, oregano, and salt and pepper to taste. Set aside.
  3. Cook your chopped bacon until crispy. Here is a great link with some tips!
  4. Add olive oil, garlic and spinach to the skillet and cook until the spinach is wilted, about 3 minutes. Add in the tomatoes and stir to combine.
  5. Pour the egg mixture over the spinach and then stir in the bacon. Stir the entire skillet once or until well combined. Let sit (without stirring) for about 2 minutes, just until the edges are set.
  6. Place the entire skillet in the oven and cook for 15 minutes, or until the eggs are set and slightly golden.
  7. Top with some freshly chopped basil if desired.
  8. Slice and serve. Enjoy!

Notes

From: https://www.thecookierookie.com/one-pan-blt-skillet-frittata/

http://www.110pounds.com/?p=54710

On the side we had fruit salad and a Trader Joe’s kale and broccoli salad mix. I felt really bad that the lunch didn’t go quite as I planned because I got sick. Such a bummer! But the food turned out really well and we all sat outside on the deck in the gorgeous summery weather.

Dessert was the Trader Joe’s Key Lime Pie. I’ve never bought it before–SO GOOD! It was smaller than I was expecting but it turned out to be the perfect size for the lunch.

We opened Mother’s Day cards and gifts. Logan made me a card and this present at daycare:

How cute is that? 😀

Despite being sick for most of the weekend, it was nice seeing family and spending time together. I’m really looking forward to more meal outside on our deck. Happy Mother’s day!