Archives for category: dill

Cucumber Avocado Tomato Salad Recipe 

Cucumber Avocado Tomato Salad Recipe - fresh and delicious not to mention easy!

WHAT YOU NEED:

  • 1 pint grape tomatoes, sliced into halves or quarters
  • 2 cucumbers, sliced then cut in half
  • ½ red onion, diced
  • 3 avocados, chopped
  • 1 clove garlic, minced
  • 2-3 Tbsp. extra virgin olive oil
  • 2-3 Tbsp. fresh squeezed lemon juice
  • 1 Tbs. chopped fresh dill
  • sea salt and black pepper, to taste

WHAT YOU DO:

Place tomatoes, cucumbers, onions, avocados, garlic, and dill in a large bowl.

Drizzle with olive oil and lemon juice. Toss gently to combine.

Just before serving, season with salt and pepper.

Here’s a link to an avocado scooper I hand-stamped, available at my Etsy shop!

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Looking for a low-fat, high-protein meal idea? Here’s an easy foil packet recipe: Baked Salmon with Dill Sauce.

I used nonfat Greek yogurt for the sauce, and the entire thing was only 125 calories, 1 gram of fat, and just 3 Weight Watchers Plus Points! The dill in our garden is growing nicely, so it was a great recipe for fresh herbs.

I made just one serving, but you could easily adjust the recipe to make more.

Foil Packet Salmon with Creamy Dill Sauce - just 125 calories and 1 gram of fat - awesome way to use fresh herbs and Greek yogurt

WHAT YOU NEED:

  • One 4-ounce salmon filet (I used frozen and thawed it according to the package directions)
  • 1/4 c. nonfat plain Greek yogurt
  • 1 tsp. lemon juice
  • garlic powder, to taste
  • onion powder, to taste
  • Sea salt, to taste
  • 1/2 tsp. minced parsley
  • 1 tsp. fresh dill, minced

WHAT YOU DO:

Preheat oven to 400F.

Spray a piece of foil with nonstick cooking spray.

Place the salmon on the foil and season with salt and lemon juice.

Wrap up into a packet, and bake for 25 minutes.

While the salmon bakes, make the sauce. Combine the rest of the ingredients in a bowl and mix to make the dill sauce.

After salmon is baked, top with sauce, and serve.

Serves 1 – Estimated Nutrition Information:

  • 125 calories
  • 1 gram fat
  • 3 grams carbohydrates
  • 0 fiber
  • 30 grams protein

Ranch Snack Crackers Recipe - just mix oil with a few ingredients and bake

Remember these? Oyster crackers seasoned with ranch dressing mix, lemon pepper, garlic, and dill. One of my favorite things to eat when I was a young whippersnapper, ha!

I made this recipe for a quick kids’ snack and they loved shaking the bag to mix the ingredients together. Here’s what we did…

WHAT YOU NEED:

  • 1 packet (1 oz) dry ranch dressing mix
  • 1/2 cup vegetable oil
  • 1 bag (16 oz) oyster crackers
  • 1/2 tsp dill weed
  • 1/4 tsp lemon pepper
  • 1/4 tsp garlic powder

WHAT YOU DO:

Preheat oven to 250ºF.

Pour crackers into a gallon size zipper bag. Pour oil over crackers, seal, and shake gently to coat.

Add ranch mix and spices to bag, then seal, and toss until coated.

Pour onto baking sheet lined with parchment paper, and bake for 15-20 minutes, until golden brown.

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Gone Fishin Chex Party Mix - warning super addicting! Easy and delicious.

Here’s an easy and delicious recipe for a 30-Minute Meal: Lemon & Dill Chicken. With less than 200 calories and 6 grams of fat, it has just 4 Weight Watchers +Points/serving! The sauce in this  is delicious. Also, I reheated leftovers the next day and the flavors tasted even better!

I used my spiral cutter to make “noodles” out of a zucchini and threw ’em in. Gotta love ZOODLES.

30 Minute Meal - Lemon and Dill Chicken - WW friendly just 4 points per serving

Lemon & Dill Chicken

WHAT YOU NEED:

  • 1 lb. uncooked boneless skinless chicken breasts, cut into chunks
  • 3 teaspoons extra-virgin olive oil (EVOO), divided
  • Salt & pepper, to taste
  • 1/4 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth – try making your own broth!
  • 2 teaspoons flour
  • 2 Tablespoons chopped fresh dill, divided
  • 1 Tablespoon lemon juice
  • 1 zucchini, spiral cut into long strips

WHAT YOU DO:

Season chicken pieces on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over med-high heat. Add chicken and cook thoroughly. Transfer chicken to a plate and tent with foil.

Reduce heat to medium. Add the remaining 1 1/2 tsp oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 mins.

Return chicken and any accumulated juices to pan; reduce heat to low and simmer for 3-4 mins. At the very end of cooking mix in the zucchini. Transfer to a serving platter. Season sauce with salt and pepper and spoon sauce over the chicken. Garnish with the remaining 1 Tablespoon chopped fresh dill.

Makes: 4 servings

Estimated nutrition information per serving:

  • 193 calories
  • 6 g fat
  • 8 g carbohydrates
  • 24 g protein
  • 2 g fiber

WW PlusPoints per serving: 4

recipe adapted from eatingwell.com

Skinny Reuben Panini – here’s an old favorite comfort food that I lightened up by using turkey and fat free cheese. I cooked this in a panini maker, but you could also use a large skillet and press down with a flat pot lid or a heat-safe plate. It has 315 calories and 7 grams of fat, much less than the typical reuben loaded with corned beef and dressing.

Skinny Reuben Panini - lightened up with turkey, fat free cheese, and dill mustard instead of dressing.

Skinny Reuben Panini

  • Servings: 1
  • Difficulty: easy
  • Print

WHAT YOU NEED:

  • 2 slices rye bread (I used an 80-cal/slice type)
  • 2 slices (approx 1.5 oz) fat free swiss cheese
  • 1 Tbps dill mustard
  • 2 oz deli-sliced turkey
  • 2 Tbsp sauerkraut, drained
  • nonstick cooking spray or extra virgin olive oil

WHAT YOU DO:

  1. Spread mustard on the bread slices, then layer with turkey, cheese, and kraut, making a sandwich.
  2. Spray panini maker (or skillet) with nonstick cooking spray; or brush bread with a tiny amount of EVOO.
  3. Place sandwich in, and press down on both sides. Cook until toasted and cheese has melted.

recipebookandmore.wordpress.com

Skinny Reuben Panini - nutrition info. Uses fat free swiss cheese and deli-sliced turkey.

Turkey Reuben Panini - made skinny with fat free cheese and dill mustard instead of dressing. Perfect 300 cal option and only 7g fat.

panini maker

OMG you guys — this might be my most favorite potato recipe EVER. I used potatoes from our garden and topped it with chives from our herb pots. It reminded me of a delicious mustard potato salad, but it has no mayonnaise! It’s a “clean eating” recipe and has just a few simple ingredients. Here’s what I ended up with:

Clean Eating Lemony Dill Mustard Smashed Potatoes - my absolutely new FAVE recipe. I used 'taters from our garden and topped it with fresh chives. Lemony and dill mustard-y.
recipe adapted from “Tosca Reno’s Eat Clean Cookbook

Clean Eating Lemony Dill Mustard Smashed Potatoes

WHAT YOU NEED:

  • 3 lbs. potatoes, peeled and cut into chunks
  • 1/4 c. extra virgin olive oil
  • 2 Tbsp. dill mustard
  • juice from 1/2 of a lemon
  • 1 tsp. sea salt
  • chives, chopped (just a sprinkle for topping)

WHAT YOU DO:

Boil potatoes until “fork tender” (approximately 20 mins or so).

Drain then place on low heat to dry potatoes, shaking the pan frequently to prevent burning.

Keeping the potatoes on the stove, add the rest of the ingredients. Use a large wooden spoon to smash everything together, then serve. Garnish with chives.

recipebookandmore.wordpress.com

Need more potato recipes?

Not your Mama’s pork chops and potatoes: 3 ingredient cheesy ranch pork chops served with lemony dill mustard smashed potatoes, and corn on the cob with “corn dog” holders:

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.

Here are some stuffed mushrooms I recently enjoyed. Super easy, fresh, and healthy!

Stuffed Baby Bellas - just 5 ingredients. Perfect as a side dish or even a meal. Meatless Monday option!WHAT YOU NEED:

  • 8 oz. baby bella mushrooms, cleaned and stems removed
  • 1 oz. crumbled feta cheese
  • small handful of fresh spinach
  • approx 1 Tbs. of banana pepper rings
  • dillweed to taste

WHAT YOU DO:

Line a baking sheet with foil, then spray with nonstick cooking spray.

Place mushrooms on foil then stuff with spinach leaves and feta. Top with dill and pepper rings.

Broil in the oven for 5-10 mins, until cheese is browned.

‘Shroom lover? Check out: portabellos stuffed with baby spinach, fresh salsa and feta cheese

I finally tried making my own hummus. It was so easy! I just put 5 ingredients in the food processor and mixed it together.

I spread it on a Wasa cracker and it was delicious. Of course, you can also use it as a dip for fresh veggies, or spread it on pita pockets or bread for sandwiches.

Ranch Hummus - just 5 ingredients to blend together (4) - Copy

Ranch Hummus (adapted from shape.com)

WHAT YOU NEED:

1 can chickpeas
1/3 c. nonfat plain Greek yogurt
1 tsp. dried parsley
1/2 tsp. garlic salt
1 tsp. dried dill

WHAT YOU DO:

Drain and rinse chickpeas.
Combine everything in a food processor and pulse until smooth.
For a thinner consistency, add a spoonful of water then blend.

Ranch Hummus - just 5 ingredients to blend together (3)

 

Ranch Hummus - just 5 ingredients to blend together (6)

I recently adapted a salad recipe from a Mediterranean Diet Cookbook called the “Mediterranean Detox Salad.” The name does not sound appetizing to me, but it turned out to be delicious. Here’s what I ended up with…

salad

WHAT YOU NEED:

  • 1 English Cucumber
  • 2 Tbs. lemon juice
  • 2 Tbs. Extra Virgin Olive Oil
  • 1 can artichoke hears (packed in water), sliced
  • 6 cups Romaine lettuce
  • 1/2 c. feta cheese, crumbled
  • 6 cherry tomatoes
  • Black pepper, to taste
  • 1/2 tsp. dillweed
  • Garlic powder, to taste

WHAT YOU DO:

Slice cucumber in half lengthwise and then crosswise into 1/4-inch thick slices.

Set aside half of the cucumber slices.

With a food processor, process the other half of the cucumber, plus 2 Tbsp. lemon juice.

Add EVOO, dillweed, garlic powder, and pepper to processor and pulse.

In a bowl, put artichoke hearts, Romaine lettuce, feta, and cucumber slices. Mix salad and toss with dressing. Top with tomatoes and a sprinkle of dillweed.

Here’s a freezer recipe I made for a big batch of chicken breasts we bought at Costco: Greek Chicken. I just put everything in ziplock bags, and stashed them away for later. It turned out very moist, and I think this would be also great shredded and placed on top of a lettuce salad, or in a tortilla wrap.

greek marinated chicken

greek marinated chicken - freezer

Greek Chicken

WHAT YOU NEED:

  • 4-6 uncooked chicken breasts
  • 1 c. plain Greek yogurt
  • 1 Tbs. lemon juice
  • 2 Tbsp. extra virgin olive oil
  • 1/2 Tbsp. dried dill weed
  • 1/2 tsp. Kosher salt
  • 3 Tbs. fresh parsley, chopped

WHAT YOU DO:

If freezing: Combine everything in a gallon Ziplock bag. Label with a permanent marker and freeze. To prepare, remove from freezer and thaw. Bake for 45-60 mins @ 375F.

If preparing right away: Combine everything in a gallon Ziplock bag. Allow to marinade for an hour or so, then bake for 45-60 mins @ 375F.

easy & fresh greek marinated chicken - serve chicken whole, or slice into chunks, or shred, for salads, pitas, wraps, etc!