Apple, Candied Walnut & Goat Cheese Salad

INGREDIENTS

5 cups mixed salad greens

1 cup candied walnuts (I used Trader Joe’s brand)

1 apple  (quartered, seeds removed, thinly sliced and tossed with 1 table spoon of lemon to prevent browning)

1 garlic clove, minced

3/4 cup dried cranberries

1/3 cup extra virgin olive oil

1/2 red onion (thinly sliced)

1/4 cup raw apple cider vinegar

2 tbsp feta or goats cheese , crumbled (garnish, optional)

2 tablespoons lemon juice

2 tablespoons honey

1 tablespoon dijon mustard

salt and pepper to taste

INSTRUCTIONS

Combine garlic. mustard, vinegar, lemon juice, honey, olive oil, salt and pepper in a jar.

Seal the lid and shake until the honey dissolves and the ingredients are well combined. 

Place salad greens in a large bowl with half the apple slices and all the onion. Drizzle with half the dressing and toss.

Scatter over the cranberries, desired amount of walnuts, remaining apple slices and goat cheese Drizzle with remaining dressing. Serve immediately!

Roasted Vegetable Salad with Balsamic Reduction

Ingredients

4 cups of baby kale

1 large eggplant

1 - 2 large sweet potatoes

I lb Brussel Sprouts

1 Ripe Avocado

1 cup green onions (chopped)

2 Red bell peppers (can use orange or yellow as well)

1 Purple Cabbage

3/4 - 1 cup Shredded Carrot

1 tablespoon Dijon mustard

1 garlic clove , minced

1/3 cup Extra Virgin Olive Oil

1/4 cup Unfiltered Organic Apple Cider Vinegar

2 tablespoons fresh lemon juice

1 tablespoon honey , as needed for sweetness

salt and pepper to taste

I cup balsamic Vinegar

2 tablespoons honey

Instructions

Preheat oven to 425 degrees F

Balsamic Reduction Instructions

• Add the balsamic vinegar and any sweetener to a small pot. 

• Bring it to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon.

• Use immediately or store in a sealed container in the fridge.

Roasted Red Peppers

Roasted Vegetable Prep

Dice sweet potatoes, and eggplant into cubes, drizzle with oil and sprinkle with salt, pepper and smoked paprika

cut off stem ends of brussel sprouts, cut each sprout in half or quarters, drizzle with oil and sprinkle with salt, pepper and smoked paprika

rub peppers with 1 tablespoon of oilve oil

Toss eggplant, potato and brussels to coat and place on a parchment or aluminum lined baking sheet and place into the over for 35-45 mins based on your desired level of doneness add the peppers in a separate pan in the oven at the same time to roast

in a small bowl make the dressing for the cabbage slaw.

combine vinegar, garlic, honey, lemon or lime juice salt and pepper and olive oil. Wisk until combined. Add cabbage and carrot to the bowl and toss thoroughly

Remove potatoes, brussels, eggplant and peppers from the oven remove stems and seeds from peppers and slice the pepper flesh into slices

Assembly

Add kale to a plate or shallow bowl. Add about 3/4 cup each of sweet potato, eggplant, red pepper, red cabbage/carrot slaw and brussels to the salad. garnish with a handful of green onion and 1/4 -1/2 of a sliced avocado. Drizzzle with balsamic reduction

Greek Salad With Salmon

Ingredients

Salad

• 1/3 Cup Feta Cheese crumbled

• Salad Greens of your choice ( I used romaine)

• 1/3 cup Grape Tomatoes (cut in half length wise)

• 4oz filet of Salmon (cooked)

• 1/3 cup Kalamata olives

• 1/3 cup red pepper (sliced)

Greek Vinaigrette Dressing

• 1/2 cup red wine vinegar

• 3 garlic cloves, minced

• 1 tablespoon fresh chopped basil (or 1 teaspoon dried)

• 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)

• 1/2 teaspoon dried marjoram (optional)

• 3 tablespoons lemon juice (about 1 lemon)

• 3/4 cup olive oil

• Salt, to taste

• Freshly ground pepper, to taste

Quick Pickled Onions

• 1/2 cups apple cider vinegar

• 1 tablespoon sugar

• 1 1/2 teaspoons kosher salt

• 1 red onion, thinly sliced

• 1 cup water

Instructions

Quick Pickled Onions (prepare an hour prior)

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.

Salad

Arrange salad greens on a plate or bowl. Add remaining toppings in desired pattern or toss it all in

Greek Vinaigrette

Combine first 6 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper.

Taco Salad

INGREDIENTS

1 lb Ground Turkey

1 tsp avocado oil (or any oil of choice)

2 tbsp Taco seasoning (store-bought or home-made)

8 oz Baby Spinach

1 1/3 cup Grape tomatoes (halved)

3/4 cup Cheddar cheese (shredded)

1/2 cup Green onions (chopped)1/3 cup salsa

1/3 cup Sour cream

1 cup tortillas (homemade or store bought)

Optional Toppings: Avocado, Pickled Jalapeno, Roasted Corn, Red Onion

INSTRUCTIONS

1. Heat oil in a skillet over high heat. Add ground turkey. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes until the turkey is browned and moisture has evaporated. Drain extra grease if needed.

2. Stir taco seasoning into the ground beef until well combined. Drain.

3. Add spinach to a large bowl layer all remaining ingredients on top, based on your preference. Add turkey and top with tortillas.

Roasted Vegetable Salad with Shrimp & Honey Mustard Dressing

INGREDIENTS

1 lb shrimp (steamed)

1l b salad greens of your choice ( I used romaine)

1 and 1/2 cups grape tomatoes (cut in half)

12 ounce can of chickpeas (drained)

12 ounce can of beets (drained and sliced) or 1 fresh beet

4 carrots

I can of sweet corn (drained)

4 tablespoons of olive oil

1 Tablespoon Trader Joes Umami Mushroom Seasoning

1 teaspoon smoked paprika

4 Scallions

salt and pepper to taste

Dressing

½ cup plain greek yogurt

¼ cup extra-virgin olive oil

¼ cup dijon mustard

3 tablespoons honey

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

1 clove garlic (minced)

½ teaspoon fine sea salt + freshly ground pepper

INSTRUCTIONS

Preheat over to 350°F.

Whisk dressing ingredients together In a large bowl until combined.

Add carrots to a baking sheet. Drizzle with about 1 tablespoon of olive oil and sprinkle with umami seasoning, salt, and pepper to taste.

Bake for 35-40 mins depending on the size of the carrots.

Add 1 tablespoon of oil to a skillet on medium-high heat. Add drained corn and paprika. Sauté for 3-5 minutes or until edges are golden brown.

Remove corm from pan. Add drained chickpeas to the same pan (add a little oil if needed).

Season with salt, pepper, umami seasoning and paprika to taste. Stir occasionally for 3-5 mins while chickpeas get brown and crispy.

Assemble corn, shrimp, beets, chickpeas, carrots, and scallions onto a plate on top of the salad greens. Drizzle with the desired amount of dressing and enjoy!

Mediterranean Pasta Salad

INGREDIENTS

16 oz bow tie pasta (cooked)

14 oz can artichoke hearts (drained)

9 oz jar kalamata olives (drained

12 oz package grape tomatoes (halved)

3 cups baby spinach (sliced thinly)

16 oz bottle Italian dressing

1 tablespoon Italian seasoning

1/2 cup grated parmesan

salt + pepper to taste

INSTRUCTIONS

Add all ingredients into a large bowl. mix thoroughly. Chill for 2 hours un to overnight.

Low Carb Loaded Turkey Burger Salad

INGREDIENTS

4 turkey burgers

1 head of lettuce of your choice

2 onions (sliced thinly)

5 oz bottle of A.1. Steak Sauce

1 tomato (sliced)

4 slices of yellow American or Mild cheddar cheese

INSTRUCTIONS

In a skillet on medium high, sear the turkey burgers on both sides until cooked to you preferred amount of doneness.

Add a slice of cheese to each burger until melted. Remove from pan and drain on paper towel.

Sauté onions in same pan with a tablespoon of olive oil until soft and translucent.

Add lettuce to a plate. Top with turkey burger , tomato and a liberal portion of grilled onions.

Drizzle with A.1 Steak Sauce or your favorite salad dressing.

BBQ Chicken Chopped Salad with Avocado Crema

Last week I tried this BBQ Chicken Chopped Salad recipe from Kevin Curry of Fit Men Cook and baby, I am so glad that I did because it was so delicious. I am the type that believes that when you find a good thing, you share it! So this weeks recipe is a share. Click here to get the full recipe and if you are looking for quick and delicious, healthy recipes, add Fit Men Cook to your arsenal!

Recipe: Fit Men Cook

Photos: Lonnie Woods III

INGREDIENTS

Olive oil spray

• Chicken

  • 1 1/4lb raw chicken breast (or tenders)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • pinch of sea salt & pepper

  • 8 tablespoons low-calorie BBQ sauce

• Salad

  • 2/3 cup frozen corn

  • 1 large head green leaf lettuce

  • 3 cups fresh spinach

  • 1/2 red bell pepper, chopped**

  • 1/2 orange bell pepper, chopped**

  • 1 medium cucumber, chopped

  • 1/2 cup red onion, slices

  • 1/3 cup fresh cilantro

  • Garnish

    • fresh cilantro

    • green onion

• OPTIONAL

  • low-carb flatbread wrap or tortilla

** Note: Alternatively you can just use 1 large bell pepper.

STEPS

1. Set oven to 420F.

2. Season chicken breast with garlic, onion and sea salt & pepper.

3. Set a skillet on high heat. Once hot, spray with olive oil then toss in corn. Allow the corn to sear for about 3 to 5 minutes before stirring in the skillet. As you stir, add a pinch of sea salt & pepper, then remove it from the skillet.

4. Set the skillet back on medium-high heat and spray with a bit more olive oil. Add the chicken breast and allow the chicken to sear on each side for 2 to 3 minutes, until the outside edges are brown. Then reduce the heat to medium and pour in the BBQ sauce. Toss the chicken in the sauce, then place the entire skillet in the oven for 6 to 8 minutes, or until the chicken is cooked through.
   

5. While the chicken is baking, add the contents of the salad to a large cutting board or sheet. Using the sharpest knife in your kitchen, while being extremely careful, chop up the salad. As you chop, mix the salad together so that the salad naturally mixes and its natural flavors meld together.

6. Place the chopped contents in a large mixing bowl, then add in the chopped corn and any other garnish such as more fresh cilantro or fresh green onion.
   

7. Enjoy the salad with a serving of BBQ chicken with some avocado crema as dressing.
   
   Alternatively, you can chop up a serving of chicken, mix it in with the salad and stuff it in a whole wheat wrap.
   

Quick Avocado Crema

PREP TIME

COOK TIME 5 MINUTES

TOTAL TIME 5 MINUTES

INGREDIENTS

• 1/2 large ripe avocado

• 1 cup 2% Greek yogurt

• 2 garlic cloves

• 1/2 cup fresh cilantro with stem

• juice from 2 limes

• 3/4 cup water

• sea salt & pepper to taste

STEPS

Place all ingredients in a blender and blend until smooth.  Season to taste with sea salt & pepper and add more water (or lime juice) to thin it out as desired.

Shrimp Pesto Zoodle Salad

INGREDIENTS

• 6.3 oz Jar Barilla Traditional Basil Pesto

• 5 medium to large green or yellow zucchini squash (spiralized and patted dry with a paper towel to absorb additional moisture)

• 2 cups grape tomatoes (sliced into thirds width-wise)

• 1 lb shrimp (peeled, steamed, deveined and cooled)

• 1/4 cup grated parmesan cheese

• salt and pepper to taste

INSTRUCTIONS

1. Steam zucchini noodles for 3 minutes in a large pot or over a double boiler to soften.

2. Remove from heat and add to a bowl to completely cool (at least one hour or refrigerate covered overnight).

3. In a large bow combine all remaining ingredients and mix thoroughly. Serve right away room temperature or cold.