Thanks to skinnytaste.com

Grilled Salmon Kebabs

These lovely grilled salmon and lemon kabobs are delicious and easy to make – with mega omegas in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection. This was last night's supper, it was a beautiful night and we ate outdoors, oh how I love summer! I served this with a great big garden salad and everyone loved them – including my 3 year old which was a happy surprise for me.

I have so much oregano growing in my garden and I'm always looking for ways to use it. I came across this recipe on Bon Appetit and was intrigued because I would never think to combine cumin and oregano with sesame seeds. I also loved how the lemon sliced looked between each cube of salmon. This was fantastic and I plan on making lots of variations of this all summer long.

Grilled Salmon Kebabs
Skinnytaste.com
Servings: 4 • Size: 2 kebabs • Old Points: 6 pts • Weigh****cher Points+: 8 pt
Calories: 267 • Fat: 11 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 0 g
Sodium: 658 mg • Cholest: 94 mg

Ingredients

• 2 tbsp chopped fresh oregano
• 2 tsp sesame seeds
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
• 2 lemons, very thinly sliced into rounds
• olive oil cooking spray
• 1 tsp kosher salt
• 16 bamboo skewers soaked in water 1 hour

Directions:

Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.

Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

 

1 Angel Food Cake Mix

1 Sugar Free (Pillsbury) Cake Mix any flavor

empty both boxes into a bowl or gallon plastic zip lock bag, mix well

                                                                        Thats It

when  ready to eat

in a coffee mug,  3 tablespoons cake mix, 2 tablespoons water and mix....

        Microwave for 1 mins.... serve warm or cool

top with icing or cool whip

Chili con Queso Dip

12 servings

1 can (14.5 oz) no-salt-added diced tomatoes

1 can (10 oz) Ro-tel

1 small onion, chopped

2 garlic cloves, minced

1 tsp olive oil

8 oz fat free cream cheese, cubed

6 oz reduced fat Velveeta, cubed

1 tsp chili powder

2 tbsp minced fresh cilantro

Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid.  Discard remaining liquid or save for another use.  In a large skillet, saute onion and garlic in oil  until tender.  Stir in cream cheese until melted. Add the tomatoes, Velveeta, chili powder and reserved liquid.  Cook and stir over low heat until cheese is melted.  Stir in cilantro.  Transfer to a small slow cooker or chafing dish; keep warm.

From Taste of Home Light & Tasty

1/4 cup serving equals 66 calories, 2 g fat, 6 g carbs, 1 g fiber, 6 g protein

 

thanks to shrinkingjeans.com   Beet, Avocado and Pumpkin Seed Salad

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 4 servings

Serving Size: 1/4 of total recipe

 

Gather

4 medium beets - I used two golden and two red - well cleaned and trimmed 2 avocados 2 tablespoons olive oil, divided pinch of dried dill salt red wine vinegar 1/8 cup roasted pumpkin seeds

Step by step

1. Preheat oven to 400F.
2. Lay a large piece of foil on the counter and place the beets in the center.
3. Drizzle 1 tablespoon of the olive oil over the beets and sprinkle with salt and pepper.
4. Wrap the foil around the beets creating a neat little package.
5. Place the beets in the oven and roast for 75-90 minutes, depending on size. When done, you should be able to pierce the beet with a paring knife.
6. Remove the beets from the oven and allow to cool until you can handle them.
7. Take the beets out of the foil, being careful to reserve the beet juice/olive oil mixture.
8. Run cool water over each beet to assist with sliding off the skin.
9. Dice the beets and place them in a bowl.
10. Pit and dice your avocados and throw them in the bowl as well.
11. In another small bowl, whisk together the beet juice/oil mixture, the rest of the olive oil, the dill, salt and vinegar.
12. Drizzle the dressing over the beets and toss gently with hands to combine.
13. Transfer to serving plates and sprinkle with pumpkin seeds.

Nutrition

WW PP; Calories 275; Total Fat 22.7g; Saturated Fat 3.3g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 123mg; Total Carbohydrates 18.7g; Dietary Fiber 8.8g; Sugars 8.6g; Protein 4.2g

 

This is a super high protein snack that takes less than 5 min to prepare and make!

 

Buy soy nuts, already roasted.

Sprinkle a handful in an aluminum baking 'tin'...

Sprinkle them with your favorite herbs and spices, I especially like a mixture of rosemary, garlic and a pinch of salt

 

cook them at 350 for 5 min or so, until they start to give off their own oil and are hot to the touch.

Let them cool a bit and enjoy.

 

Check the calorie and other nutritional info on the package, but these are high protien in a very good way.

 

enjoy.