Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Skinny Basil Pesto (from Skinnytaste.com)

Skinny Basil Pesto
Skinnytaste.com
Servings: 5 Serving Size: 1 tbsp • Old Points: 2 pts • Points+: 2 pts
Calories: 86 • Fat: 8.3 g • Protein: 2.3 g • Carb: 0.8 g • Fiber: 0.3 g • Sugar: 0 g
Sodium: 94 mg (without salt)

Ingredients:

1 cup basil
1 clove garlic
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 tbsp olive oil


Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.


Makes 5 tablespoons.

Message edited 8/17/2012 4:40:03 PM.

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Also from Skinnytaste.com

Summer Pasta Salad with Tomatoes and Zucchini
Skinnytaste.com
Servings: 16 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 115 • Fat: 2 g • Carb: 23 g • Fiber: 3.3 g • Protein: 3.7 g • Sugar: 1 g
Sodium: 77 mg (without the salt)

Ingredients:

16 oz uncooked elbows
4 cups grape tomatoes, cut in half
2 cups (1 small) zucchini, sliced and quartered
1/2 cup red onion, finely chopped
7 tbsp light mayonnaise (Hellman's)
2 1/2 tbsp red wine vinegar
2 tbsp fat free Greek yogurt
2 tsp Dijon mustard
1/4 tsp oregano
1/4 tsp garlic powder
salt and pepper to taste



Directions:

Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.

In a medium bowl, combine onions, mayonnaise, vinegar, yogurt, mustard, oregano, garlic powder; mix well. Add tomatoes (and any juice from the tomato), zucchini, pasta, salt and pepper to taste, toss well and place in a large bowl.

Makes 16 cups.

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Yet another from Skinnytaste.com

Spicy Black Bean Burgers with Chipotle Mayonnaise
adapted from All Recipes
Skinnytaste.com
Servings: 4 • Size: 1 burger w/ mayo bun + avocado • Old Points: 8 pts • Points+: 9 pts
Calories: 362.6 • Fat: 14.0 g • Protein: 18.1 g • Carb: 50 g • Fiber: 15.1 g • Sugar: 7.1 g
Sodium: 786.4 mg (without salt)
Patty alone, no bun, no avocado, no mayo: 4 pts plus


Ingredients:

For the Spicy Chipotle Mayo:

3 1/2 tbsp light mayonnaise (Hellman's)
1 tbsp canned chipotle in adobo sauce


For the Black Bean Burgers:

16 oz can black beans, rinsed and drained
1/2 red bell pepper, cut into 2 inch pieces
1/2 cup chopped scallions
3 tbsp chopped cilantro
3 cloves garlic, peeled
1 jumbo egg
1 tbsp cumin
1/4 to 1/2 tsp kosher salt
1 tsp hot sauce
1/2 cup quick oats (use gf oats for gluten free)

4 whole wheat 100 calorie buns (Martin's)*
1 small hass avocado, sliced thin


Directions:
Combine mayonnaise and chipotle, set aside.

Dry the beans well after washing, extra moisture keep the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices. Then stir into mashed beans.

Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)


Freeze at least 2 hours before cooking or keep frozen until ready to cook.

Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.


If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

*Nutritional value will vary slightly depending on buns. Look for low calorie whole wheat buns. For gluten free buns look for Udi's or Three Baker's brand. Points will increase.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

I am possibly the worst person in the world in the kitchen... So everyone can make this and kids love it:

Zucchini a la George

1. Cut zucchini in half (lengthwise)
2. With a brush, brush olive oil on tops and bottoms
3. Sprinkle garlic salt on tops
4. Place on grill. Grill for a few minutes.

Yum yum!

ETA picture!

Image Attachment(s):

Message edited 8/21/2012 12:54:51 PM.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Ok, another Skinnytaste favorite that I just made tonight and it was SO good! Picked up tomatoes & arugula at the farmstand, which made it even better...definitely a new summer favorite

Baked Chicken Milanese with Arugula Salad and Tomatoes
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1 cutlet with salad • Old Points: 4 pts • Points+: 5 pts
Calories: 211 • Fat: 4.9 g • Carb: 17.4 g • Fiber: 3 g • Protein: 24.3 g • Sugar: 1.1 g
Sodium: 87.2 mg (without salt)

Ingredients:

24 oz (3) boneless skinless chicken breasts, sliced in half lengthwise
1 -1/4 cups seasoned breadcrumbs
olive oil spray
1/4 cup egg beaters or egg whites, beaten
kosher salt
fresh pepper
2 tbsp balsamic vinegar
1 tbsp olive oil
3 medium tomatoes, diced
6 cups baby arugula or baby mixed greens
1/4 small red onion, sliced thin
1 tbsp chopped fresh basil
Splash of milk


Directions:

Preheat oven to 425°. Line baking sheet with tin foil for easy clean up.

Beat egg and milk in a bowl. Fill another bowl with breadcrumbs.

Pound chicken breast into thin cutlets, you should have 6. Season chicken with salt and pepper. Dip in egg allowing excess to drip off, then into breadcrumbs, pressing firmly to adhere.

Place chicken on baking sheets and spray lightly with olive oil spray on both sides.

Bake chicken, turning once halfway for about 15 minutes.

Meanwhile, in a bowl, whisk olive oil and balsamic; season with salt and pepper. Add tomatoes and onion and toss. Let sit 5 minutes. Just before chicken is ready, toss tomatoes with mixed greens. Top chicken with salad and serve with lemon wedges on the side.

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Black Bean & Corn Salsa

1 12/18oz pkg frozen corn
1 can black beans drained & rinsed
1/4 cup diced red onion
1 ripe but firm avocado
1 diced tomato (sometimes I use cherry tomatoes quartered
1-2 tbs chopped cilantro
Juice of 1-2 limes (to taste)
Salt & Pepper to taste

Mix together and let sit, covered in fridge 30min

Serve with multi-grain Tostito scoops :)

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http://allrecipes.com/recipe/hamburger-cookies/
I also use red and yellow icing as the ketchup and mustard...these are so cute and always a hit!

Message edited 8/18/2012 11:32:43 AM.

Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

From Taste of Home

Balsamic Green Bean Salad

Ingredients
2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
Directions
Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese. Yield: 16 servings.

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Love Ina Garten's Orzo with Roasted vegatable Salad!!!


Ingredients
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Directions


Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Summer Pasta:

* 1 lb pasta (any kind)
* tomatoes (halved cherry, preferably)
* fresh basil
* mozzarella (cubed)
* grated parmesan cheese
* roasted red peppers (diced)
* fresh garlic (minced)
* extra virgin olive oil
* balsamic vinegar
* salt (to taste)
* pepper (to taste)

Boil pasta according to directions. While pasta is cooking, dice up roasted red peppers and tomatoes (or halve cherry tomatoes), cube mozzarella, mince garlic, and rip up fresh basil. After pasta cooks, drain and rinse in cold water. Drain. Add to peppers, tomatoes, garlic, mozzarella and basil. Toss with oil, balsamic, salt and pepper. Sprinkle with grated cheese. Travels well for BBQ's, get-togethers, etc...

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Mexican pasta salad (variation of an old Bon Apetit recipe)
1lb fusilli pasta, cooked al dente and cooled
2 cups grape tomatoes, chopped
1 cup frozen corn, thawed
1 can black beans, rinsed and drained
1 can sliced black olives
1 orange pepper, chopped
1 yellow pepper, chopped
2 cups shredded Mexican or cheddar cheese
1/2 cup finely chopped red onion
Sea salt, to taste
Fresh ground pepper, to taste

Dressing:
2 tbsp + 1 tsp dijon mustard
2 tbsp + 1 tsp lime juice
1/3 cup olive oil
1-1/4 tsp chili powder
1-1/4 tsp cumin
1 cup chopped fresh cilantro

Mix ingredients from pasta through fresh ground pepper. Separately, mix the dressing ingredients. Add the dressing and toss just before serving.

This is great bc it can all be done ahead of time (keep pasta w a little olive oil separate, then all veggies, etc less cheese separate and lastly dressing separate. Toss when serving.). Always get compliments and requests for recipe when I serve this.

Message edited 8/19/2012 10:19:48 AM.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Every time I make this, people practically lick the bowl clean and I have to give multiple people the recipe. It's super easy too.

Strawberry summer salad
1 pint fresh strawberries sliced
1 pound fresh spinach
1/2 cup roasted slivered almonds (you can find a bag of these prepared typically by the salad ingredients in a supermarket)

Dressing:
1 tbsp poppy seeds (optional)
1/2 cup sugar
2 tablespoons chopped red onion
3-4 tablespoons Worcester sauce
1/2 teaspoon paprika
1/2 cup olive oil
1/4 cup cider vinegar

Blend all dressing ingredients. Wash, dry, tear spinach into pieces and put in bowl. Arrange strawberries on top. Garnish with almonds. Keep salad refrigerated until ready to serve. Can be made a few hours in advance up to this point. Pour dressing on salad right before serving.

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Fruit Dip

1 8oz brick of Cream Cheese
1 jar of Marshmellow Fluff
1-2 teaspoons of Vanilla

Simply mix all ingredients in a bowl and chill.
Serve with any summer fruit.

This is sooooo addicting

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

S'mores Dip

Ingredients:
1 14oz can sweetened Condensed Milk
1 1/2 cups Chocolate Chips
...1/2 cup marshmallow cream
Graham Crackers, for serving

Directions:

In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 - 2 minutes, stirring about every 30 seconds, until chips are melted. Mix well. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately make several swirls through marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham crackers for dipping.

From Pampered Chef

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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

open a bottle of margaritas. pour over ice. voila.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Strawberry angel food dessert


1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze
Directions

Crumble the cake into a 9x13 inch dish.
Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

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 Yummy potato salad....

6 medium potatoes, peeled
1 1/2 mayo
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2cup)
2 medium celery stalks, chopped (1 cup)
4 hard cooked eggs, chopped



Boil water. Add potatoes. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.

Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.

Message edited 8/20/2012 6:29:37 AM.

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

So glad to have seen this, my husband and I hosted a party over the wekeend and wanted ALL Summer recipes so we found some good ones and tried them all were big hits:
From Eating Well:

4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients
• 1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground pepper
• 4 9-inch “ready-to-use” crêpes, (see Tip)

Preparation
1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Tips & Notes
• Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
• “Ready-to-use” crèpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

Nutrition
Per serving: 302 calories; 17 g fat ( 8 g sat , 6 g mono ); 46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassium.

Image Attachment(s):

Message edited 8/20/2012 11:14:20 AM.

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Tomato Corn Pie from Eating Well:

Makes 8 servings
Active Time: 25 minutes
Total Time: 2 hours

Ingredients
Crust
• 3/4 cup whole-wheat pastry flour (see Note)
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 5 tablespoons cold water
Filling
• 3 large eggs
• 1 cup low-fat milk
• 1/2 cup shredded sharp Cheddar cheese, divided
• 2 medium tomatoes, sliced
• 1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
Preparation
1. To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
2. Preheat oven to 400°F.
3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
4. To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
5. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.
Tips & Notes
• Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.
• To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Nutrition
Per serving: 258 calories; 14 g fat ( 4 g sat , 9 g mono ); 88 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 8 g protein; 2 g fiber; 379 mg sodium; 217 mg potassium.

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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

from Delissh.com

Mango Chicken Salad

Ingredients
• 4 cup(s) arugula (about 2.5 ounces)
• 1 mango, peeled and sliced into 1-inch-long pieces
• 1 red pepper, trimmed, seeded, and sliced into 1-inch-long pieces
• 1 tablespoon(s) extra-virgin olive oil
• 1/2 teaspoon(s) balsamic vinegar
• Sea salt
• 2 teaspoon(s) honey
• 1 teaspoon(s) Dijon mustard
• 1 boneless chicken breast (about 4 ounces)
• 1/4 cup(s) slivered almonds
________________________________________
Directions
1. In a large bowl, combine arugula, mango, and red pepper. In another, smaller bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside.
2. In a shallow, wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat.
3. Grill chicken over medium-high heat (or cook in a skillet with 2 teaspoon olive oil) until golden brown, 8 to 10 minutes, turning once halfway through. When done, chicken should register about 165 degrees on a meat thermometer, and juices should run clear when pierced with a knife. Transfer to a cutting board and let sit 5 to 7 minutes.
4. Slice chicken into 1-inch-long pieces. Add to salad; toss to combine. Add balsamic vinaigrette and almonds; toss again before serving.

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Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Ambrosia

-1 cup coconut
-1 cup sour cream
-1 cup mini marshmallows
-1 cup mandarin oranges (drained)
-1 cup pineapple chunks (drained)
-1 cup sliced peaches (drained)

Mix everything together and refrigerate at least 3 hours before serving

Re: Post your favorite summer recipe for you chance to win 4 tickets to Adventureland!

Fruit salad

Chopped apples
shredded coconut
mandarin oranges
blueberries
walnuts
strawberries
kiwi
avocado cubes

Stir... and try not to eat the whole thing at once. :)

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Strawberry Cheesecake Ice Pops


Ingredients:
1 box Sugar Free, Fat Free Cheesecake Flavored Jello Pudding Mix
2 cups cold skim milk
1 lb fresh strawberries

Directions:
1. In a medium bowl, beat together the pudding mix and milk with a whisk until combined and refrigerate for a few minutes to slightly thicken.
2. Cut the tops off the strawberries and puree them with a blender.
3. Layer the pudding and strawberry puree in alternating layers into 8 popsicle molds and place in freezer for several hours until frozen through.

Yields 8 servings.

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Broccoli Salad

3/4 cup mayo
2 tbsp. sugar
2 tbsp. white vinegar
6 cups broccoli florets
6 slices crisp cooked bacon
1 small red onion
shredded cheese

mix mayo, vinegar & sugar in bowl. Add to broccoli, add bacon and cheese and mix thoroughly and gently. Refrigerate at least one hour before serving.

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Six-Layer BLT Salad

1/2 head iceberg lettuce, thinly sliced

8 leaves green leaf or romaine lettuce, thinly sliced

3 medium tomatoes, cored and diced

2 cups sourdough croutons

1 1/2 cup reduced-fat mayonnaise

1/2 cup reduced-fat balsamic vinaigrette

1 cup reduced-fat shredded cheddar cheese

12 slices center-cut bacon, cooked until crisp and crumbled

Spread lettuce in the bottom of a glass trifle bowl or large bowl. Top with the diced tomatoes and croutons. Combine the mayonnaise and vinaigrette in a bowl and spread over the top of the croutons. Sprinkle with the shredded cheese and bacon.