Tag: cherry tomatoes

Cucumber Caprese Flatbread

Cucumber Caprese Flatbread

 

Maybe it’s just me, but seems to take me forever to get back on track when I decide to throw all caution to the wind and eat whatever I desire. We had “dinner on the ground” at church the Sunday before Valentine’s Day and that was the beginning of my downward spiral. The following week I indulged a lot. Then I topped it off yesterday with a number one combo from Sonic. Time for a get real talk with myself.

I have started this week much better, but my goodness, it’s like starting over again! Healthy living is tough! Sometimes I wish I had never been raised on biscuits, gravy, country ham and fried salmon patties! Life would be so much easier now! It seems that what I have established so far is my downfall last week is due to church and mama, lol.

Flatbreads have quickly become one of my favorite meals while trying to eat healthier. A few of my favorites are Buffalo Chicken Flatbread, Shrimp Verde Flatbread (recipe on NJSD), and this Cucumber Caprese Flatbread.  I found this recipe while visiting my mom and looking through her Diabetic Living magazines.  I love the recipes in her magazines so much that she recently gave me a gift subscription.

These recipes are packed with flavor, and because I can eat the entire flatbread I do not feel deprived!  I typically prefer to make homemade dressing.  However, for 1/2 tablespoon of dressing I found that Newman’s Own Light Balsamic is very good.  If you still prefer to make your own because of salt content I will include an amazing recipe below.

 

Cucumber Caprese Flatbread
 
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Serves: 1
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Ingredients
  • 1 light original oval flatbread (I used Flatout brand)
  • ½ c. coarsely torn fresh arugula and/or baby spinach
  • ¼ c. red and/or yellow cherry tomatoes, coarsely chopped
  • ¼ c. English cucumber, halved lengthwise and thinly sliced crosswise
  • 1 tbsp. thinly sliced red onion
  • 2 tbsp. torn fresh basil
  • ½ tbsp. bottled light balsamic vinaigrette salad dressing
  • 2 tbsp. roasted red pepper hummus
  • 1 tbsp. crumbled reduced-fat feta cheese
  • Cracked Black Pepper
Instructions
  1. Preheat oven to 425℉. Place the flatbread on a baking sheet. Bake 5 to 7 minutes or until lightly browned and edges are crisp. Transfer to a wire rack; cool.
  2. Meanwhile, in a large bowl combine the arugula (and/or baby spinach), cherry tomatoes, cucumber, red onion, and basil; toss with vinaigrette.
  3. Spread hummus on cooled flatbread. Spoon tomato mixture over hummus. Sprinkle with feta cheese and black pepper. Cut into wedges and serve.
  4. Weight Watchers Smart Points = 3 points

Reduced Fat Balsamic Vinaigrette Salad Dressing
 
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Serves: 1
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Ingredients
  • 2 tbsp. balsamic vinegar
  • ½ tbsp. extra virgin olive oil
  • 1 tsp. brown sugar
  • ½ tsp. minced garlic
  • ½ tsp. dried basil
  • ½ tsp. salt
Instructions
  1. Whisk all ingredients together, pour over salad and toss.
  2. Weight Watchers Smart Points = 4

 

Olive Bruschetta

olive-bruschetta

If you love olives the way I love olives then you must try this bruschetta!  It is hands down the best bruschetta I have ever had!!!  I love that with a little chopping and slicing this appetizer comes together in very little time too! Try this recipe with flavored olive oils, such as the oils at The Bodacious Olive in Pensacola, Florida.  This appetizer is perfect for any holiday party!  You can serve this warm or at room temperature.

 

Olive Bruschetta
 
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Ingredients
  • 24 slices French bread, cut ¼-inch thick
  • 3 tbsp. olive oil
  • 1 c. chopped pitted ripe olives
  • ½ c. chopped pimento-stuffed green olives
  • 2 garlic cloves, pressed
  • 1 tbsp. Italian salad dressing (I use Olive Garden brand)
  • ¾ c. cream cheese, room temperature
  • Cherry tomatoes, cut into quarters, optional
Instructions
  1. Preheat oven to 375° F. Place bread slices on baking sheet. Lightly brush tops of bread slices with olive oil. Bake 10 to 12 minutes or until lightly browned and crisp. Remove bread from oven and set aside.
  2. Meanwhile, in a small bowl, mix olives, garlic, and dressing.
  3. Spread cream cheese evenly over toast slices. Top with a tablespoon olive mixture. Garnish with a cherry tomato, if desired.
Notes
*You may use all pitted ripe olives or all pimento-stuffed green if desired.

*If you prefer to serve these appetizers warm, After you top the cream cheese with the olive mixture return to the oven for about 6 minutes, or until warm. Remove from oven, add tomato half, and serve.

 

Garden Fresh Cottage Cheese Salad

 

 

garden-fresh-cottage-cheese-salad-

It has been years since I have been in a restaurant that serves a salad plate. I can remember when they were on the menu of many southern restaurants, and they were a lunch item favorite of mine. Most salad plates included a scoop of either tuna or chicken salad, a scoop of cottage cheese, with fresh fruit all served on a lovely lettuce-lined plate. Always served with crackers and occasionally served with a zucchini or bran muffin too.

I received several vintage cookbooks as gifts after my recent surgery. I spent hours looking through them and have a long list of recipes that I can’t wait to try. I found this one in an old North Carolina cookbook given to me by my friend Loretta and her daughter Katy.

This yummy Garden Fresh Cottage Cheese Salad would be perfect served on the old Southern salad plate. It makes a perfect summertime lunch but would also be delicious served as a side dish. This recipe is very versatile; you can add most any vegetable that you like, or omit some of the vegetables listed if you prefer. You can add a splash of Worchestershire sauce or tabasco sauce, sprinkle in some dry Ranch dressing mix or dry Italian dressing mix if desired.

With the fresh vegetables, this salad is only good for about 24 hours. At that point, it starts to get a little too watery.

 

Garden Fresh Cottage Cheese Salad
 
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Ingredients
  • 1 pint low fat cottage cheese
  • ½ chopped bell pepper
  • ½ to 1 bunch chopped green onions
  • 1 cucumber peeled,seeded, and chopped
  • 2 radishes, chopped
  • 1 pint cherry or grape tomatoes, halved
  • Salt and freshly ground black pepper, to taste
Instructions
  1. In a medium bowl combine cottage cheese, bell pepper, green onions, cucumber, and tomatoes. Stir to combine and season with salt and pepper, to taste. Refrigerate at least a hour before serving. Serve with crackers.
Notes
Optional ingredients:
Dry Ranch dressing mix, dry Italian dressing mix, splash of Worcestershire sauce, tabasco sauce, or try different vegetables.

 

Summer Garden Pasta

summer garden pasta 2

Do you ever have those weekends that are jam-packed? You have that list that you’ve been making for months, and you decide that you are finally going to check things off that list. You work all day, and you accomplish more than you thought you would. Now the day is over, and you are hot, sweaty, and hungry. The thought of cooking is exhausting, but the thought of going out to dinner is even more exhausting.

With a little bit of planning, you will have this delicious summer pasta on the table in no time. This recipe is an Ina Garten recipe that is super simple. The tomatoes and a few of the other ingredients need to be mixed and left to stand at room temperature for 4 hours. With a mid-day break, this is easy to do. Other than the wait time, this dish can be ready in 15 minutes or less. It is a light and fresh meatless meal and a great end to a productive day of work!

 

5.0 from 1 reviews
Summer Garden Pasta
 
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Serves: 6
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Ingredients
  • 4 pints cherry tomatoes, halved
  • Good olive oil
  • 2 tbsp. minced garlic (6 cloves)
  • 18 large basil leaves, julienned, plus extra for serving
  • ½ tsp. crushed red pepper flakes
  • Kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 pound dried angel hair pasta
  • 1½ cups freshly grated Parmesan cheese, plus extra for serving
Instructions
  1. Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 tsp. salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
  2. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.