Smoked Turkey Salad

Before summer gets away, enjoy this yummy salad!

1lb turkey or chicken cut into 1/4" strips (4 c.)
1 c provolone or Swiss, cut into cubes
2 c celery, sliced
1 c honey-roasted cashews
4 c strawberries, cut in half
1 c sour cream
1/4 c honey
2 T fresh parsley, chopped
2 t ground mustard
3 t lemon juice

Mix first 5 ingredients in md bowl.
In separate bowl, mix remaining ingredients. Stir to combine. Pour
over turkey salad and stir. Cover and refrigerate until ready to
serve. Makes 4 servings

686 calories. 49 g protein. 37 g fat

Central Market Tomato Salad

IMHO there is never a need to let a tomato go to waste....so whether you have an abundance growing in your garden or you just feel the need to buy a bunch at the local farmer's market, this recipe is an absolutely delicious dish to eat on its own or serve as a side dish to a summer lunch or supper.

Central Market Tomato Salad

2 ripe homegrown tomatoes, peeled, seeded, and cut into a small dice

2 scallions, white parts, about 1" of the green, thinly sliced

2 T chopped fresh parsley (I'm gonna experiment and use cilantro)

1 t sherry vinegar

1 T extra virgin olive oil

Juliet Harbutt Redesdale (cheese, is kinda firm but crumbly)--(I'm using feta or a dill goat cheese)

Salt and Pepper to taste

Combine the ingredients in a small bowl and allow the flavors to blend.

A couple variations Kari plans on trying: Balsamic, Basil, and Mozzarella. Red Wine, Thyme, and Goat. Using the flavored Olive Oil. Maybe different herbs, Rosemary, Mint...

Ummm...the yummiest!!!

I've had to give up bread for the most part....it's something I very, very seldom have...which means I've had to give up my favorite summer sandwich in the world....bacon and tomato!!! I haven't missed a lot of things from my former out-of-control eating, but I have missed those sandwiches this summer!

Here is a yummmy alternative:

3 thick slices of fresh tomato (if it's from the garden, even better!)

3 thin slices of fresh mozzarella cheese

1 T. Bella Sol's Blackberry Ginger Basalmic

2 slices of thin precooked bacon, heat in microwave for 20-25 secs

some fresh basil, cut in strips (optional)

Put cheese slices on tomatoes. Drizzle basalmic over cheese. Break up bacon and place some on each slice. Top with fresh basil.

Eat....DELICIOUS!

While in Galveston, Kari and I visited the Saturday market where a lady told us to try this basalmic....man, was she ever right...the flavor is incredible and fresh tasting! The mozarella just soaks it up...ummmmm...try some!

Chipotle Shrimp Salad

I sent Mother to Kari & Warren's over their first anniversary weekend. She babysat Grace and Pete for them and enjoyed flying down and having a long weekend of taking Grace for walks and watering Kari's little garden. Kari fixed a roast for Gram and some shrimp salad. Mother brought back the recipe and has talked about how good it is....so here it is:

Kari's Chipotle Shrimp Salad

4 c. cooked shrimp, tails removed, and chopped
1 c. diced tomato
1 c. diced mango
1 T. cilantro, chopped
1 T. onion, chopped
1/3 c. sour cream
1 T. fresh lime juice
salt & pepper to taste
1 med. avocado
1/2 c. spicy dressing (French's chipotle mayo, Hidden Valley Spicy Ranch, Newman's Own Southwest or make your own spicy dressing with low/no fat ingredients)

Combine shrimp, tomato, mango, cilantro, and onion. Toss with lime juice, sour cream, salt and pepper. When ready to serve, add diced avocado, and dressing. Mix well to coat. Serve with corn chips, crackers, pita chips, or some other favorite crunchy!

A new twist on three bean salad...

We've already had at least one day of 80+ weather and it's making me sweat just thinking about summer arriving! So I'm on the lookout for new recipes that I'll enjoy when the weather is warm...ok, HOT....ran across this which was featured on an MSN spotlight.

Three Bean Salad with Blue Cheese

Makes: 4-6 servings

Ingredients

1 tablespoon sugar
1/4 cup sherry vinegar (I'll use basalmic vinegar)
1/4 cup top-quality extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 (8-ounce) package frozen green beans, blanched and cut into thirds
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed (I'll probably use a can of wax beans...I don't really care for garbanzo, unless it is hummus!)
1 (15-ounce) can kidney beans, drained and rinsed
1 (8-ounce) can hearts of palm, sliced (if you like artichokes, you'll like these!)
1 small red onion, quartered and thinly sliced (I'll probably use some green onion or a sweet onion--and not a whole one---just enough to give some flavor)
4 fresh mint leaves, cut into strips (I can pick my own from my little herb garden! But if I don't have any growing, it is something I can leave out)
2 teaspoons finely grated lemon zest (this might be optional--in other words, if you don't have it on hand)
1 cup crumbled blue cheese (feta might be a good cheese to use also)
3 to 4 bacon slices, cooked until crunchy and sliced (you can substitute cubed ham or shredded chicken)

DIRECTIONS: In a mixing bowl, combine the sugar, vinegar and oil. Whisk to dissolve the sugar; season with salt and pepper. Add the green beans, chickpeas and kidney beans to the bowl with the vinegar. Add the hearts of palm, red onion and mint. Season again with salt and pepper and toss to combine. Transfer the salad to a serving platter.Sprinkle the top of the salad with lemon zest, cheese and bacon. Serve immediately or refrigerate until ready to serve.

This is a dish that travels well and holds up, so could take to church, school, or reunions as a side dish. If you want to add a bit of color to it, you could throw in some thinly sliced baby yellow squash and tiny tomatoes.

Standing still...

After having the 2nd fill, I've been especially attentive to what I eat all in the effort to get the next 6 lbs. off. After one week.....no change.....what is the deal?!! I've even noticed additional subtle changes--the puffy fat look is leaving my hands, my whole abdominal area is shrinking, my legs are shrinking---why isn't the weight coming off??

On the bright side, I ordered a beginning yoga DVD (which I have not yet looked at!!) and I think I'm ready to try Curves again although I may have to wear an ankle brace. I think I need to intense exercise on a regular basis to jump-start the weight-loss again. I've lost 1/3 of the excess weight--the size of a small child...and I need to lose about 2 more of them!!

I'm trying to add salad on a more frequent basis. This is one of my favs:

Kim's Basic Spinach Salad

organic baby spinch leaves
1/2 small can of pineapple chunks, drained
1/2 packet of tuna
spoonful of sunflower seeds
1/2 c. sliced, fresh mushrooms
grated carrot (to your liking)
grape tomatoes (optional)
any other veggies, nuts, or fruits that you might like to add or substitute--

Toss and serve with your favorite dressing. A few that I've found that work well with this are: bleu cheese, sesame ginger, or basalmic vinegarette. Note: all measurements are approximate.

Damn scales!

Ok...I couldn't stand it any longer...I'm feeling noticeably less "round" today. My arms feel closer to my sides. There seems to be a lot of fat gone from just under the most prominent part of my chest. My abdomen feels smaller. My arms are smaller. My capris are looser and I felt excited all day about losing weight and making progress...I decided I just had to see how much more I'd lost....it felt like at least a few pounds, but not more than 5.....so I got on the scales just now and it says I've gained 1.5 lbs!!!! I think the scales lie...damn scales! ...and yes, I took my clothes off (except for undies)!

And I'd just finished making some of the guilt-free bean dip and the Mexican meatball soup. I'd just gotten everything out to make some Mediterranean tuna salad and checked to make sure I had everything to make the baked tilapia tomorrow.

And Kari had just sent me a new soup recipe to try that freezes well. Well, at least I can say I'm eating much healthier, feeling and sleeping much better, moving with much more energy, feeling much more alert (did I have fat in my brain, too??), and clearer looking skin....and can wear some of the clothes I was wearing 1-2 yrs. ago.

White Bean & Turkey Chipotle Chili

1 lb. ground turkey
1/2 lg. onion, chopped
1 garlic clover, chopped
16 oz. fat-free chicken broth
1/2 t. cumin
1/2 t. oregano
1/2 t. chili powder, chipotle variety (this is something I might leave out)
15 oz. can navy beans, drained and rinsed
1 1/2 T. fresh lime juice
1/4 c. fresh cilantro, coarsely chopped
salt and pepper to taste

Spray skillet with cooking spray or use 1 T. olive oil. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; drain off any fat.

Add turkey mixture and remaining ingredients to a large pan and bring to a boil. Reduce heat and simmer for 20-30 minutes.

Note: Recipe can easily be doubled. Hmmm...I might add a can of diced tomatoes to this.



Mediterranean Tuna Salad (85 calories--makes 2 1/2 c.)

2 6 oz. pouches albacore tuna
2 T. low-fat mayo
juice of 1 lemon, about 2 T.
2 T. drained and finely chopped roasted red peppers
10 Kalamata olives, pitted and finely chopped (I think I'm going to substitute capers or black olives)
2 T. finely chopped onion
salt and pepper to taste

Empty tuna into small bowl and mash with a fork until very finely flaked. Add all other ingredients and stir to combine, adding a little water or chicken broth to further moisten if necessary.