Deliciousness

As per usual, I've been traveling a ton lately, which can make eating clean and healthy harder. It also means catching up with friends is a must in between trips. So to make my waist, budget and lifestyle all agree, I've invited some friends over for dinner tonight. Cooking and eating in means I save money and know the quality of food my body is taking it. Winning all around! Here are the recipes we are trying out tonight:

                                                      Risotto-Style Barley & Asparagus

                                                Fennel, Mustard & Lemon-Crusted Salmon

Hopefully, they turn out as delicious as they look! If you have any suggestions for dishes you love that I should try, let me know. :)

SC

Strawberry and Mozzarella Salad

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
• 1 8-ounce container of strawberries, hulled and sliced
• 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
• 1/4 cup fresh basil leaves, cut into ribbons

Directions

In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.

Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheeseand sprinkle with the basil.

Calories 150; Total Fat 12 g; (Sat Fat 3.5 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 6 g; Carb 7 g; Fiber 2 g; Cholesterol 15 mg; Sodium 320 mg

Excellent source of: Vitamin A, Vitamin C

Good source of: Protein, Vitamin K, Calcium, Manganese

(I found this today. It's on my to be made list. Yum!)

Baked Zucchini

One of my new favorite dishes. =)

Baked Zucchini Sticks
Gina's Weight Watcher Recipes
Servings: 3 • Serving Size: 1 zucchini • Old Points: 1.5 pts (sauce extra) • Points+:3 pts
Calories: 121.9 • Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g 

• 3 medium zucchini sliced into 3" x 1/2" sticks
• 1 large egg white
• 1/3 cup seasoned whole wheat bread crumbs
• 2 tbsp grated Pecorino Romano cheese
• cooking spray
• 1/4 tsp garlic powder
• salt
• fresh pepper

Quick Marinara Sauce
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 1 pt
Calories: 51.5 • Fat: 0.8 • Carbs: 9.0 g • Fiber: 1.1 • Protein: 0.1 g  

• 1 tsp olive oil
• 2 cloves garlic, smashed
• 28 oz cans crushed tomatoes (I like Tuttorosso)
• 1 small bay leaf
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste

Preheat oven to 425°.

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer about 20 minutes.


In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag,place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.Serve with 1/2 cup marinara sauce for dipping.