Sunday, July 18, 2010

I forgot the title....

Well my friends another week has passed. I am a year older and ok with it....i think. I didn't get my favorite cake I have had every year since I was little (angel food topped with whip cream, strawberries and cherries) but I am ok with it....i think.

I am hoping you can all share some of your favorite summer salad recipes with me! I am looking to slim down and want to make some more healthy choices. So please feel free to contribute your salad recipes in the comments section or on my facebook page!
Have a good one my friends!

Monday- Steak and Ceasar wraps, OR to cut carbs, steak ceasar salad
We are making steak instead of tacos tonight and have one extra which I will grill and slice thinly to use in wraps....

Tuesday- Lemon Dill Salmon Skewers with quinoa & kale

4 centre cut salmon fillet
3 tbsp chopped fresh dill
2 tbsp extra virgin olive oil
1/2 tsp grated lime rind
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 dash hot pepper sauce
1 lemon, cut into 8 wedges

Remove and discard skin from salmon; cut into 1-1/2-inch (4 cm) cubes to make 24 pieces.
In large glass bowl, mix together dill, oil, lemon rind and juice, salt, pepper and hot pepper sauce. Add salmon cubes and toss to coat; let stand for 10 minutes.
Beginning and ending with lemon wedge, thread salmon loosely onto 4 metal skewers, reserving marinade. Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, until fish flakes easily when tested, about 10 minutes.

Wednesday- Grilled Vegetable Couscous Salad (can you tell I'm on a couscous kick???)

3 tbsp (50 mL) balsamic_vinegar
2 tbsp (25 mL) prepared pesto
1 tbsp (15 mL) extra-virgin olive_oil
1/2 tsp (2 mL) pepper
3/4 cup (175 mL) whole wheat couscous
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 green_onion, sliced
1 eggplant
1 zucchini
1 sweet yellow pepper, quartered
1 cup (250 mL) halved grape or cherry_tomatoes

In small bowl, whisk together vinegar, pesto, oil and pepper; set aside.
In large bowl, combine couscous with 3/4 cup (175 mL) boiling water; cover and let stand for 5 minutes. Fluff with fork; fold in chickpeas and green onion.
Cut eggplant and zucchini lengthwise into 1/4-inch (5 mm) thick slices. Place eggplant, zucchini and yellow pepper on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, about 10 minutes.
Cut eggplant and zucchini into 1-inch (2.5 cm) wide strips. Cut pepper into 1-inch (2.5 cm) cubes. Add grilled vegetables and tomatoes to couscous. Add pesto mixture; toss to combine.

Thursday- Homemade pizzas on whole wheat pitas
My favorite of the day is garlic and olive oil on the pita, topped with spinich, feta, and whatever meat I have on hand

Friday- Chicken & Veggie Teriyaki Skewers

Quick Teriyaki Sauce:
1/2 cup soy sauce
1/3 cup mirin
2 tbsp granulated sugar
2 slices gingerroot
1 tbsp cornstarch

Saturday- Burgers on the BBQ

Sunday- Out!


Tracy said...

Happy belated birthday :O) Your favorite cake sounds will have to have one for a post b-day celebration!

Follow Me, I'm Canadian said...

Happy belated birthday! Thanks for joining FMIC today!

Unknown said...

Thanks Ladies!!!

Nesty Girl said...

These recipes sound yummy! I love couscous, too. I'm visiting from FNF, have a wonderful weekend! Oh, and Happy Belated Birthday!!!