Sweet Cucumber, Red Onion & Dill Salad - daqui: www.eat-yourself-skinny.com

Servings: 4 

Serving Size: 1 cup

Calories: 33

Fat: 0 g

Carbs: 10.2 g

Fiber: 0.3 g

Protein: 3.1 g   

1/4 cup white wine vinegar

1 packet Truvia (or 2 tsp. sugar) (adoçante)

1/4 tsp. salt

2 English cucumbers, peeled, cut in half lengthwise, sliced

1/2 red onion, thinly sliced

2 Tbsp chopped fresh dill (endro)

In a large bowl, whisk together the vinegar, sweetener and salt. Toss in the cucumbers, red onion and fresh dill. Cover and chill for about 30 minutes, enjoy!

Azeite aromatizado de mangericão e tomate seco - Daqui minhamarmita.blogspot.pt

Ingredientes:

250 ml de azeite caseiro

2 colheres de sopa de tomate seco

manjericão q.b.

Picar o tomate seco em pedaços muito pequenos, eu usei uns de compra e uns pequeninos que sequei da minha "horta".  De seguida colocar as folhas de manjericão e regar tudo com azeite, deixar fechado duas semanas e fica pronto a usar, fica muito fresco e com um aroma muito bom, eu adoro colocar este em especial nas saladas.

Hambúrguer de peru - Daqui minhamarmita.blogspot.pt

Ingredientes (4 unidades):
250 grs de carne peru picada
3 cebolinhas
2 colheres de sopa de cebolinho picado
2 colheres de sopa de pimentos vermelhos picados (usei congelados)
2 folhas de hortelã
1/2 malagueta
sal, pimenta rosa q.b.azeite aromatizado q.b
1/2 colher de chá de coentros em pó
4 pães de pita
4 folhas de alface cortadas (tipo caldo verde)

Num pírex juntar todos os ingredientes e misturar muito bem. Depois fazer pequenas bolas e construir a forma de um hambúrguer. Numa frigideira colocar um fio de azeite e deixar 5 minutos em cada um dos lados. Minutos antes tostei ligeiramente os pães pita, depois abri um pouco mais com ajuda de uma faca e coloquei primeiro o hambúrguer, de seguida a salada de alface e o molho de aipo por cima para finalizar.

Molho de aipo:1 colher de sopa de azeite
2 aipos pequenos
sal q.b.
1 colher de sobremesa de mostarda L'ancienne
1 colher de sobremesa de maionese de Dijon
1/2 colher de sobremesa de açúcar

Numa pequena tigela colocar todos os ingredientes e mexer  até atingir um creme como o da imagem abaixo.

Salada de Presunto crocante daqui www.bouffeebambini.blogspot.pt

2 large handfuls of salad greens,

1/2 an apple sliced very thinly,

1/4 cup of candied pecans,

2 Tbsp of crispy prosciutto,

goat cheese to crumble,

salt and pepper

Dressing:
4 Tbsp of white wine vinegar,

4 Tbsp olive oil,

splash of fresh lemon juice,

pepper.

Mix the dressing until well incorporated, add the salad ingredients to a bowl and drizzle a very light amount of dressing on top, toss and serve at once.

Simples III

Simples II

 100g de salmão fumado = 117 calorias

Simples

Spinach-Tomato Pasta do blog www.eat-yourself-skinny.com

Servings: 5

Serving Size: 1 1/2 cups

Calories: 321

Fat: 6.2 g

Carbs: 57.6 g

Fiber: 7.2 g

Protein: 13.6 g

• 3/4 lb. whole wheat pasta shells

• 1 Tbsp light butter

• 1 shallot, thinly sliced

• 1/4 tsp. crushed red pepper

• 1 (5 oz) package baby spinach

• 1/2 cup low-sodium chicken broth (caldo de galinha)

• 1 oz. grated Parmesan cheese, divided

• 1/2 tsp. ground pepper

• 1 (8 oz) container grape tomatoes, halved lengthwise

• 1 Tbsp chopped flat-leaf parsley (salsa)

 

Cook pasta according to package directions.  Meanwhile, heat butter in a large skillet over medium-high heat.  Add your sliced shallot and crushed red pepper; reduce heat to medium-low, and cook for about 1 to 2 minutes or until translucent.  Add spinach and broth; cover and cook for 1 minute.  Add half-and-half, 3/4 of the Parmesan cheese and the black pepper.  Stir to combine; cook for 3 minutes and remove from heat.

 

Add tomatoes and the cooked pasta; toss.  Garnish with parsley and remaining cheese.  Serve and enjoy! 

Margherita Pizza do blog www.eat-yourself-skinny.com

 

Servings: 6

Serving Size: 2 slices

Calories: 230

Fat: 7 g

Carbs: 32 g

Fiber: 1.8 g

Protein: 7.6 g

For the dough:

• 1/2 tsp. active dry or instant yeast (levedura)

• 2 cups all-purpose flour

• 1/2 tsp. salt

• 3 Tbsp extra virgin olive oil

• 3/4 cup warm water

For the pizza:

• 1 tsp. extra virgin olive oil

• 1 garlic clove, halved

• 4 plum tomatoes, thinly sliced

• 1 cup (4 oz) fat free mozzarella cheese, shredded

• 1 tsp. balsamic vinegar

• 1/2 fresh basil, chopped

• 1/8 tsp. salt

• 1/8 tsp. black pepper

Sprinkle yeast over warm water.  In your stand mixer using the paddle attachment, combine the flour and salt.  Then on a slow speed, drizzle in the olive oil until just combined with the flour.  Next pour in the yeast/water mixture and mix until just combined.  Form the dough into a ball.

Coat a separate bowl with a touch of olive oil and place your ball of dough into the bowl.  Cover tightly with plastic wrap and store in fridge until ready to use, at least 24 hours in advance.

Preheat oven to 500 degrees F.  Spray a baking sheet with cooking spray (or utilize a pizza stone if you have one) and get a bit of flour on your hands.  Start working your dough and stretch it into a long rectangle on your baking sheet, pressing with your fingers to finish forming.  Your dough should be very thin.

Brush your dough with about a 1/2 teaspoon of olive oil and rub your crust with the cut sides of the garlic.  Arrange tomato slices over crust, leaving a 1/2 inch border and sprinkle mozzarella cheese evenly throughout.  Bake at 500 degrees F for 10 to 12 minutes or until crust is golden brown and cheese is bubbly.  Sprinkle pizza evenly with chopped basil, salt and pepper and feel free to drizzle a bit of balsamic if desired.  Enjoy!

Herb Crusted Pork Chops do blog www.eat-yourself-skinny.com

Servings: 4

Serving Size: 1 boneless pork chop

Calories: 210

Fat: 9.4 g

Carbs: 5.1 g

Fiber: 0.3 g

Protein: 24.5 g

• 4 boneless pork chops, fat trimmed

• 2 Tbsp Dijon mustard

• 1/2 cup whole wheat Panko breadcrumbs (pão ralado)

• 1 Tbsp fresh thyme, chopped (tomilho)

• 1 Tbsp fresh parsley, minced (salsa)

• 1/8 tsp. salt

• 1/8 tsp. ground black pepper

• 1 Tbsp extra-virgin olive oil

Preheat oven to 450 degrees F.  Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.

Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown.  Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.  Enjoy!

Baked Eggs in Tomato Cups do blog www.eat-yourself-skinny.com

• 4 large tomatoes

• Salt and ground pepper, to taste

• 1/2 fresh or frozen corn kernels (milho)

• 4 large eggs

• 2 tsp. snipped fresh chives (cebolinho)

• 1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F.  Line a 9-inch baking dish with parchment paper or coat dish with cooking spray.  Using a serrated knife, cut off the tops of the tomatoes, about a 1/2 inch, and reserve them for your presentation.  With a spoon or melon baller, gently remove seeds and inner membrane, being careful not to break through the flesh of the tomato.  Place tomatoes in your dish and season with salt and pepper.

Divide corn among tomatoes.  In a medium bowl, whisk together eggs and chives and season with salt and pepper.  Divide egg mixture among tomatoes and top with cheese.  Bake until egg mixture is set, about 45 to 50 minutes.  Serve with tomato tops and enjoy!

Do blog www.savorhomeblog.com e do site www.foodnetwork.com -

Ingredients

• 1 pound dried spaghetti
• 1/2 cup extra-virgin olive oil
• 2 shallots, thinly sliced
• 5 to 7 cloves garlic, finely chopped
• 2 1/2 pounds Manila clams, scrubbed clean
• 1/2 cup fresh parsley, chopped
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter, diced into small cubes
• Sea salt and freshly ground black pepper
• 1 lemon, zested, for garnish

Directions

In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

Do site www.foodnetwork.com e do blog www.savorhomeblog.com - Fusilli With Spinach & Tomatoes

Ingredients

• 1 pound fusilli pasta
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 (9-ounce) bag fresh spinach, roughly chopped
• 8 ounces (1/2 pint) cherry tomatoes, halved
• 1 cup (about 3 1/2-ounces) grated Asiago
• 1/2 cup grated Parmesan
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.

Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

Transfer the pasta to a serving plate and serve.

Do blog valsocal.blogspot.pt - Italian Sub Salad

   2 heads of romaine - rinsed and chopped
          Half of a red onion
          4 ounces provolone cheese, cut into strips
          2 to 3 ounces prosciutto, cut into strips
          2 to 3 ounces genoa salami, cut into strips
          2 to 3 ounces capocollo, cut into strips
          1/2 cup giardiniera peppers
          1/4 cup jarred roasted red peppers, chopped
          1/2 cups marinated olives - optional
          DRESSING
          3 tablespoons olive oil
          1 lemon, juiced
          1to 2 tablespoons red wine vinegar
          salt and pepper
          1 tablespoon Italian Herbs.
       
          Mix all ingredients in a large mixing bowl. Mix the dressing in another bowl and
          add at the end. You can add more or less depending on taste.

          Note. I cut half a loaf of Italian bread and on the stove top in a pan with olive
          oil...I toast it until light brown and add to salad.

Do blog valsocal.blogspot.pt - Mozzarella, Tomato and Avocado Salad

       1 container cherry tomatoes, cut in half
       1 carton fresh mozzarella cheese pearls, drained
       1 avocado, peeled and diced
       1/3 cup basil, julienned
       2 tablespoons fresh parsley
       1/4 cup lemon juice
       1/4 cup olive oil
       salt and pepper
       baguette-optional

        1) In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
        2) In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
        mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
        3) Just before serving the salad, stir in the chopped avocados. Serve salad with
        slotted spoon and toasty bread.

Espetadas

Gelados de sangria

Crab, Mango, and Avocado Salad with Citrus Dressing

Ingredients
3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin

1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

Preparation
Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

Petit salade: duas alfaces, tomate, queijo feta, azeitonas, vinagrete e oregãos