Archives for category: salad


Our garden still runneth over with zucchinis. I made a batch of mason jar salads, using spiralized zucchinis instead of lettuce. I threw in some baked chicken breast and fresh veggies. Then put the jars in the fridge for a week’s worth of lunches. For the dressing I mixed up avocado, lime juice, fresh cilantro, garlic, and olive oil. Can you say delicious?!?

This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a big fancy spiral cutter called “The Inspiralizer.” However I just use a tiny GEFU Spirelli Spiral Slicer. Anyway here’s what I came up with:


  • 1 lb. cooked boneless, skinless, chicken breasts, diced
  • 1 avocado, cubed
  • 1/2 red bell pepper, seeded and diced
  • 3/4 c. sliced black olives
  • 2 or 3 zucchini, spiralized into noodles
  • 12 cherry tomatoes
  • 3 Tbs. olive oil
  • salt and pepper, to taste
  • juice of 1 lime
  • 1 garlic clove, minced
  • 3 Tbs. chopped fresh cilantro
  • 4 pint-size mason jars


Make the dressing: In a food processor, combine cilantro, garlic, salt, pepper, olive oil, lime juice, and avocado. Pulse until creamy. Add some room temperature water a few teaspoons at a time then pulse after each addition of water, until desired consistency is reached.

Assemble the salads: Divide the ingredients and the dressing among the four jars: First the dressing (bottom layer), then the remaining ingredients up to the top. Place lids on the jars and refrigerate.

*I assembled everything in advance except for the dressing (just in case the avocado browned), so I prepared the dressing right before serving.

And here’s a link to an avocado scoop I hand-stamped; available at my Etsy shop!

spiral slicer


Ahhhh the spiralizer. I love this kitchen gadget. You can turn veggies like zucchinis, cucumbers, and carrots into awesome healthy low-carb dishes. Turn zucchinis into noodles = Zoodles!

Here’s an easy no-cook salad that’s perfect for summer veggies from the Farmer’s Market or your garden. It has the delicious flavor of a traditional Italian caprese pasta salad, but without the pasta.


Zucchini Caprese Salad


  • 2 medium zucchinis, cut into spiral “noodles”
  • 1 c. cherry tomatoes (I used a combination of orange and red)
  • 4 oz. fresh mozzarella, cubed
  • 1/3 c. thinly sliced basil leaves
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. white balsamic vinegar
  • 2 Tbs. olive oil
  • 1 minced garlic clove
  • salt & pepper, to taste


Place zucchini and tomatoes in a mixing bowl.

Make the marinade in a separate bowl by combining the lemon juice, vinegar, olive oil, and garlic.

Pour marinade over the zucchini and tomatoes and stir gently to combine. Place in fridge to marinade for 10-20 minutes (the longer the zucchini marinates the more flavorful it will become).

Remove from fridge, add the cheese and basil to the bowl, then season with salt and pepper. Toss to combine, and serve.

recipe adapted from Inspiralized by Ali Maffucci

Cucumber Avocado Tomato Salad Recipe 

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


  • 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


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!

I love love love anything buffalo. Here’s a non-fat buffalo shrimp dip I made, lightened up with Greek yogurt. It has only 4 ingredients so it’s super quick and easy. You can serve it with crackers, wasa flatbreads, in lettuce wraps, or even just eat it straight out of the bowl ha. The entire bowl is just 5 WW+ points (or 2 “old” WW points).

Skinny Buffalo Shrimp Dip - just 4 ingredients and NO fat. Only 130 cal for the entire bowl. Yay for nonfat Greek yogurt.

Skinny Buffalo Shrimp Dip

  • Servings: 1-2
  • Difficulty: easy
  • Print


  • 5 oz. frozen, cooked, salad shrimp; thawed according to pkg directions
  • 1/4 c. Greek nonfat yogurt (I used vanilla since that’s what we had – it sounded kinda weird but I couldn’t tell a difference than from when I use plain)
  • 1 Tbs. Frank’s Red Hot Buffalo Sauce
  • sprinkle of garlic powder


  1. In a bowl, mix all ingredients.
  2. Serve.

Skinny Buffalo Shrimp Dip - just 4 ingredients and NO fat. Only 130 cal for everything. Yay for nonfat Greek yogurt.

Estimated Nutrition Information – for the entire bowl:

Calories: 130 cal

Fat: 0 grams

Fiber: 2 grams

Carbohydrates: 6 grams

Protein: 45 grams


Here’s a quick and easy Falafel Salad I made, and I “cheated” by using Trader Joe’s Heat and Eat Falafel from the freezer section…

Falafel Salad - cheat with Trader Joe's frozen heat and eat. Great Meatless Monday option.WHAT YOU NEED:

  • Trader Joe’s frozen falafel, prepared according to package directions
  • Romaine Lettuce, Spinach, or other greens
  • Sliced tomatoes
  • Banana Pepper Rings (fresh from the garden recipe here)
  • Salad dressing


Arrange lettuce, tomatoes, and banana pepper rings on a serving dish. Top with falafel and dressing.


"Cheat" by using frozen Falafel from Trader Joe's.


simple skillet pork chop on a bed of lettuce

I made up a batch of pork chops, and sliced one up to use on a Romaine lettuce salad. I added some pepperoncinis and dressing for a quick, easy, and simple lunch. BTW I love this dressing from Kraft: Lite Asian Toasted Sesame. It has lots of flavor and only 45 calories for 2 Tablespoons.




Preheat oven to 350F.

Pour 2-3 Tbs olive oil into a skillet and heat over medium heat. Season pork chops with salt and pepper on both sides, then add to skillet. Cook each side for 3-5 minutes.

Remove chops from stove and place in an oven-safe dish/skillet, then bake in preheated oven @ 350F. Bake for 15-20 more minutes, until chops are thoroughly cooked.

To make a salad, I just sliced up one of the pork chops, placed it on a bed of chopped Romaine, and topped it with dressing and pepperoncinis.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

I made some Crock-Pot Buffalo Chicken. It is SO good. You had me at Buffalo, haha. We used it on sandwiches for lunch, and on top of lettuce as a salad for dinner. The best part is that it has a few easy ingredients: chicken (duh), buffalo sauce, dry ranch dressing mix, and butter.

If you have egg roll wrappers or won ton wraps, you can wrap up some of this chicken with some cheese and bake them. YUM. Here’s the recipe.

slow cooker buffalo ranch chicken

slow cooker buffalo chicken

If you want to prepare it right away, just skip the freezer.


  • 3-4 raw chicken breasts
  • 1 bottle Frank’s Red Hot Wing sauce
  • 1 oz dry ranch dressing mix
  • 2 Tbs butter
  • For sandwiches: buns, and toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese, etc.
  • For salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese, etc.


To freeze: Combine chicken, wing sauce, and ranch dressing mix in a gallon ziplock bag, then label and freeze. Before serving, thaw, then cook on LOW in CrockPot for 4-6 hours. 30 minutes before serving, add 2 Tbs butter and shred the chicken with a fork.

To prepare right away: Combine chicken, wing sauce, and ranch dressing mix in CrockPot. Cook on LOW for 4-6 hours. 30 minutes before serving, add 2 Tbs butter and shred the chicken with a fork.

recipe adapted from

slow cooker buffalo chicken

slow cooker buffalo ranch chicken

slow cooker buffalo chicken

slow cooker buffalo ranch chicken

I was so excited to find an awesome sale on fresh mozzarella the other day. I love pairing it with fresh tomatoes, basil, and olive oil. Here’s what I came up with:

mozzarella & tomato salad drizzled with EVOO, add salt & peper and basil to taste


Combine the following, then chill in the fridge before serving:

  • 2 oz. fresh mozzarella cheese, cut into chunks
  • 5 cherry tomatoes, sliced
  • 1 tsp. extra virgin olive oil
  • basil, to taste (usually I use fresh basil, but this time I used dried sweet basil)
  • salt & pepper, to taste

Not only is this fresh, fairly healthy, and delicious, the entire serving is just 4 Weight Watchers Plus points!


Calories: 185
Fat: 13 g
Carbohydrate: 2 g
Fiber: 0 g
Protein: 14 g


Fresh mozzarella, tomato, and basil crostini. Delicious healthy ingredients on top of thinly sliced toasted bread. Turn this recipe into a delicious crostini! Throw it on top of some bread toasted with garlic and olive oil.

I used some pickling cucumbers that we bought from a local produce stand, and some fresh dill from our garden to make a salt & vinegar cucumber salad. It has only four ingredients but lots of flavor.

The entire batch is only 4 Weight Watchers Plus points!

I think this is a good alternative to salt & vinegar chips since it has the tanginess of salt & vinegar and the crunch of the cucumbers, but hardly any fat.

salt and vinegar cucumbers with fresh dill. only 4 ingredients AND only 4 WW+ points.


  • 2 cucumbers, washed & sliced (I used 8 pickling cucumbers since they are smaller)
  • 1/3 c. white vinegar
  • 1/3 c. water
  • 1 Tbs. Kosher salt
  • 1 tsp. sugar
  • 1/2 Tbs. fresh dillweed


In a medium-sized bowl, mix together vinegar, water, salt and sugar. Add cucumber slices, then top with dill, and stir gently to combine. Refrigerate for a few hours until chilled.

Recipe makes 1 serving. Estimated Nutrition Per Serving:

Calories 142.3

Total Fat 0.8 g

Carbohydrate 32.8 g

Dietary Fiber 4.8 g

Protein 4.2 g

UPDATE: I made this recipe using English cucumbers and instead of slicing them into coin shapes, I used a GEFU Spirelli spiral cutter tool. Here’s what it looked like…

Salt and Vinegar Cucumber Salad - spiral cut with the GEFU Spirelli


Gefu spiral cutter - English Cucumber for a salt and vinegar salad recipe {}

little helper :) picking fresh dill for the cucumber recipe

little helper 🙂 picking fresh dill for the cucumber recipe

Here’s a batch I mixed up then put in jelly jars to keep in the fridge:

Salt and Vinegar Cumbers - mix up and keep in a jar in the fridge. Can also add dill.

feta artichoke pesto

Inspired by Mediterranean food ingredients I made a chilled pasta dish with whole-grain penne, feta, pesto, and fresh veggies.

It’s perfect for healthy eating!


  • 2 oz. whole-grain Barilla penne pasta, cooked and cooled (2 oz. uncooked ends up being approx 3/4 c.-1 c. cooked)
  • 1 Tbs. pesto (here’s my 5-ingredient pesto recipe)
  • 1/4 c. artichokes canned in water, chopped into large pieces
  • 2 Tbs. chopped red onion
  • 1/4 c. crumbled feta cheese
  • 3 grape tomatoes
  • pepper, to taste


Mix the penne and pesto together until combined. Top with artichokes, onion, feta, and tomatoes. Serve chilled.