Fresh Tomato Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 to 6 servings (nutrition info is for 4)

Serving Size: 1/4 of total recipe

 

Gather

2 pounds tomatoes, fresh sliced ¼ inch thick 1 pint cherry tomatoes, sliced in half (use different colors, red, orange, yellow and plum) 1 small fresh cucumber, finely chopped 1 tablespoon extra virgin olive oil 1 tablespoon sherry vinegar 2 tablespoons finely sliced red onion 6 leaves finely chopped basil 1 teaspoon finely chopped chives 2 teaspoons capers, drained Sea salt and freshly ground pepper

Step by step

1. Arrange the sliced tomatoes in one layer on the platter. Scatter the sliced red onion, chopped cucumber and capers over the tomatoes.
2. Sprinkle the olive oil and sherry vinegar evenly over the salad. Then lightly sprinkle with sea salt and freshly ground pepper to taste. Just before serving, scatter the chopped basil and chives over the salad.

Nutrition

WW PP 3; Calories 99; Total Fat 4.1g; Saturated Fat 0.5g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 59mg; Total Carbohydrates 15.5g; Dietary Fiber 4.2g; Sugars 8.0g; Protein 3.3g

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Tomato and Zucchini Frittata
Skinnytaste.com
Servings: 4  • Size: 1/4  • Old Points: 4 pts • Weigh****cher Points+: 4 pt
Calories: 172 • Fat: 10 g • Carb: 8 g • Fiber: 2 g • Protein: 13 g • Sugar: 3 g
Sodium: 204 mg • Cholest: 186 mg

Ingredients:

• 2 tsp olive oil
• 1 medium onion, diced
• 1-1/2 cups (7 oz) zucchini, diced into matchsticks
• 4 large eggs
• 4 large egg whites
• 1/4 cup Asiago cheese, grated
• salt and fresh pepper
• 2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise

Directions:

Preheat oven to 400°F.

 

Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and coo****il slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.

In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.

Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

Greek Chicken with Kalamata Olives and Feta

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

 

Greek-inspired grilled chicken cutlets with kalamata olives, feta cheese, grape tomatoes, mint and basil with an optional marinade. A fast, easy, impressive chicken dish you can have on the table in 25 minutes or less.

Ingredients

1 pint cherry or grape tomatoes, sliced in half 1/2 cup pitted Kalamata olives 3/4 cup feta cheese, coarsely crumbled 1/3 cup fresh mint and basil leaves 2 tablespoons extra-virgin olive oil coarse salt and fresh ground black pepper 1 + 1/4 pound thin chicken cutlets (about 4-5) Optional Marinade: 1/3 cup olive oil 2 tablespoons lemon juice 1/4 cup red wine vinegar 3 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon Dijon mustard

Instructions

For Marinade a few hours or the night before:

1. In a medium bowl toss the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.
2. Heat a grill pan (or an outdoor grill) over medium heat and brush lightly with oil. Season cutlets with salt and pepper. Coo****il chicken is cooked through (internal temperature of 165 to 174 degrees F) 2-3 minutes per side.
3. To serve spoon the tomato mixture over chicken.
4. In a large glass or stainless steel bowl whisk all the marinade ingredients together, season to taste with salt and pepper. Add the chicken and toss well. Cover and store in refrigerator.

Notes

Adapted from Martha Stewart

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

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Zucchini Pizza Bites

Servings: 1 • Serving Size: 4 pieces
Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g   

Ingredients:

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagonal)
• olive oil spray
• salt and pepper
• 2 tbsp pasta or pizza sauce
• 1/4 cup shredded part skim mozzarella

Directions:
Cut zucchini about 1/4" thick. Spray both sides lightly with oil and sprinkle with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

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