shrimp greek salad

source: rachael ray | 365: no repeats

this is one of our summer favorites! it's very light & very fresh, especially if you can get garden-fresh veggies.

1 pound shrimp, peeled & deveined
1/4 cup olive oil
1 teaspoon dried oregano
1 tablespoon grill seasoning
2 pita pockets, split open
1 clove garlic, minced & mashed into paste with coarse salt
1 lemon, juice & zest
1-2 tablespoons lemon juice
1 cucumber, sliced into half-moons
1 cup grape/cherry tomatoes, sliced in halves
1 small red onion, thinly sliced
1/2 cup fresh parsley, coarsely chopped
1/4 cup fresh oregano, coarsely chopped
3 celery ribs, thinly sliced
1/2 pound kalamata olives
1/2 pound feta cheese {brick or crumbled}

1. toss shrimp with a drizzle of olive oil, dried oregano, & grill seasoning.

2. heat a grill or indoor grill pan, & char the pita pieces until crisp. tear or break into large bite-size pieces.

3. in a large mixing bowl, combine garlic, lemon zest, & lemon juice {reserve 1 tablespoon}. add the chopped vegetables, fresh herbs, & pita pieces. drizzle with remaining olive oil {just shy of 1/4 cup} & season with salt & pepper. toss to coat evenly.

4. grill shrimp 2-3 minutes on each side until firm & pink. remove from grill & top with remaining lemon juice.

serve salad topped with shrimp & feta. yum-o!

4 servings | 13 points+ each

caesar salad spaghetti

source: rachael ray | look + cook

everyone loves caesar salad! but i'm not a big salad person. when i was in high school, i ate salad for lunch & dinner nearly everyday for two years. needless to say, i got sick of it. but salad is such a healthy meal with vitamins, fiber, & low fat. so, i liked this recipe because i could enjoy some leafy greens in a unique way! combined with whole wheat pasta, there's a good punch of protein, too.

1 pound whole wheat spaghetti
2 tablespoons olive oil
5 fillets anchovies, drained {optional}
4 cloves garlic, finely chopped
2 teaspoons worcestershire sauce
2 medium heads escarole, washed & dried
salt & pepper
freshly grated nutmeg
1 lemon
2 large egg yolks
1 cup grated parmesan or pecorino romano cheese

1. bring a large pot of water to boil. add salt & pasta, cooking until al dente. {reserve 1 cup of the starchy cooking water before draining.}

2. heat olive oil in a large skillet over medium heat. add the anchovies & cook until they've melted in the oil. reduce heat & add garlic, cooking for 1 minute. add worcestershire sauce.

3. tear escarole into bite size pieces, & add a few handfuls at a time to the skillet. stir the wilting greens to coat in the oil.

4. season the greens with salt & pepper & nutmeg. squeeze the juice of the lemon over the greens. turn off the heat.

5. in a large bowl, add the reserved cooking water. add the egg yolks & beat until tempered. add the pasta & greens & half of the cheese. toss to coat thoroughly.

serve with the remaining cheese on top.

6 servings | 11 points+ each


kale chips

source: unknown

this is a delicious & healthy snack, & even your kids will love it! i literally ate an entire bunch of kale chips last night by myself in front of a movie instead of popcorn or other salty snacks. just think of all the vitamins! i also made these for a pirate party for our teens & called it seaweed. they were hesitant to try them, but by the end of the night, there were no leftovers!

1 bunch kale {4 cups or so}
1 tablespoon olive oil
1 teaspoon kosher salt

1. tear the kale into bite size pieces, discarding the thick stems.

2. place in a single layer onto a baking sheet, & drizzle with olive oil. toss to coat evenly. sprinkle with salt.

3. bake at 350 for 10-15 minutes until crispy but not burnt.

4 servings | 2 points+ each


baba ghanoush - hummus pasta

source: rachael ray | big orange book

we just picked a beautiful eggplant from the garden, & i wanted to make something special with it. this recipe combines so many of my favorite things!

1 pound whole wheat penne pasta
2 tablespoons olive oil
4 cloves garlic
1 teaspoon crushed red pepper flakes
1 can chickpeas {15 oz.}
1 medium eggplant, peeled & chopped
2 teaspoons cumin
2 teaspoons coriander
salt & pepper
1 cup vegetable stock
2 tablespoons tahini {sesame paste}
1 lemon, juiced
1/2 cup fresh parsley, chopped
4 scallions, thinly sliced 
2 tablespoons pine nuts

1. bring a large pot of water to boil & cook pasta to al dente.  {save one ladleful of starchy pasta water before you drain it!}

2. heat olive oil in deep skillet over medium heat. add garlic & red pepper flakes, & cook for 1-2 minutes.

3. add chickpeas & eggplant, & coat with olive oil. season with cumin, coriander, salt, & pepper.

4. add the stock, & cover & cook for 10 minutes until eggplant is tender.

5. stir in tahini & lemon juice. transfer to food processor, & process until almost smooth.

6. transfer sauce to a large bowl. add pasta water & then the pasta. toss together, & top with parsley, scallions, & pine nuts.

6 servings | 12 points+ each


source: martha stewart

gazpacho has become a generic term for chilled vegetable soup, but traditionally it is spanish cuisine, especially popular in the southern region of andalusia. it is made with a base of tomato & bread along with other raw vegetables, & it is usually served cold in the summer months. it's a great dish to use up that bumper crop of tomatoes from the garden & day-old/stale bread. i absolutely love it!

2 cups cubed, crustless, day-old bread
2 cloves garlic {optional to boil it for 3 minutes to take away raw flavor}
2 pounds tomatoes, seeded {cut the top off & squeeze the seeds/guts into the trash}
4"piece cucumber, peeled & seeded
1" slice green bell pepper
2 teaspoons red wine vinegar
1 teaspoon sherry vinegar
1/2 cup olive oil
1 cup cold water {plus more for soaking}
salt & pepper

1. in a mixing bowl, soak the bread cubes in cold water for 15 minutes.

2. squeeze excess water from the bread & transfer to a blender or food processor.

3. add garlic, tomatoes, cucumber, bell pepper, vinegars, & 2 teaspoons salt. puree until smooth.

4. still on low speed, add oil slowly through pour spout. blend in cold water. season with salt & pepper.

5. refrigerate for 3+ hours.

serve with a drizzle of olive oil & topped with homemade croutons.

6 servings | 6 points+ each