Starters Archives - Page 5 of 5 - Garlic & Olive Oil Veins

Shrimp & Bacon BBQ Ranch Salad

I’m about 2 weeks into doing Weight Watchers and I’m finally realizing that dinner doesn’t have to be a production every single night. I have a habit of over thinking a meal and then getting frustrated or discouraged. I always feel like every meal should have a a protein, a vegetable and a starch. That must be my culinary professors in my head telling me that.

So, I’m learning it’s ok to have eggs for dinner or a quick thrown together salad or something simple. With doing Weight Watchers I feel it’s easier as I can really eat anything I want.

I put this salad together this for dinner that was full of protein and very delicious. It really was super simple.

Shrimp & Bacon BBQ Ranch Salad

Servings: 2

Ingredients:
20 medium shrimp, cleaned and cooked and slightly warm
1 small avocado
½ cup no salt black beans, rinsed and drained
½ cup corn, fresh or frozen
1 small red onion, diced
¼ cup shredded cheese
4 slices bacon, cooked and rough chopped
6- 8 cups romaine lettuce, cleaned and chopped
2 oz bbq sauce
2 oz ranch dressing

Directions: In a small bowl mix together bbq sauce and ranch dressing. Add lettuce to a large bowl. Add in corn, black beans, onions, cheese and dressing and mix well. Separate into individual bowls and top with even amount of shrimp, bacon and avocado. Enjoy!

Notes: Feel free to mix all these ingredients together and serve it up. I always like to make sure the main proteins or higher fat/calories items are equally distributed to both bowls especially when county calories or points. In this case, that would be the shrimp, bacon and avocado. Use any bbq sauce you’d like, mine had a slight kick and it gave a nice flavor profile. If you don’t have cooked shrimp, feel free to use raw and just cook them up. That’s exactly what I did.

January 21, 2018January 23, 2018

garlicandoliveoilveins2 Comments

Lemon Arugula Salad

I made an arugula salad for the first time since culinary school. I never really liked arugula as it has a peppery taste. I decided that since my pallet has probably changed over the years I’d give it a try. This salad really surprised me. I really liked the spicy flavor of the arugula with the lemon.

This is very basic and easy to make. It’s a different take on a healthy salad. Great for lunch or served with dinner! Give it a try.

Lemon Arugula Salad
Servings: 2

Ingredients:
10 oz arugula, thoroughly washed
6 grape tomatoes, cut in half
2 T shallot, minced
2 T chopped candied pecans
2 T crumbled feta cheese
1/2 Lemon, juiced (more or less to taste)
2 T olive oil (Good quality) (more or less to taste)
Sprinkle: salt

Directions: Add arugula, tomatoes and shallots to a medium bowl. Drizzle with olive oil and lemon juice. Sprinkle with salt and mix well. Separate into 2 bowls and top with feta and pecans and serve.

Notes: You can add extra toppings to this salad or use balsamic and oil. I just liked the lemony flavor with the spice of the arugula.

November 7, 2017

garlicandoliveoilveins3 Comments

Shaved Brussels Sprouts Salad

Growing up I really didn’t care for brussels sprouts. They smelled horrible and tasted just as bad, even if it had bacon mixed in. As I got older I learned to like them prepared in certain ways. I started experimenting with different recipes.

Earlier this year I had a brussels sprout salad at a Chicago restaurant and it was absolutely delicious. It was something I never thought I’d enjoy, especially with raw brussels sprouts.

This is my take on a brussels sprouts salad. Take a look and next time your in the store look for shaved brussels sprouts. You can shave them or chop them yourself, but why put yourself through that if you can buy them shaved. This is a great alternative to a lettuce salad. Use any toppings you like. Below are just an idea of some I’ve used.

Shaved Brussels Sprouts Salad

Ingredients:
3 cups shaved brussels sprouts

Optional Toppings:
Blue cheese
Roasted Pecans (or any nut)
Dried cranberries
Crumbled bacon
Avocado
Green onion (or any onions)
Olives (your choice)
Sliced tomatoes

Dressing:
4 T olive oil
1 T balsamic vinegar
2 t red wine vinegar
2 T fresh lemon juice
1 garlic cloves, grated
1/2 small onion, grated
1/2 T Dijon mustard

Directions: In a bowl whisk together all ingredients for the dressing and set aside. Let sit 15 minutes so the flavors can marry. Then mix shaved brussels sprouts, toppings and dressing and toss together. Serve immediately.

October 15, 2017December 11, 2018

garlicandoliveoilveins1 Comment

Bacon Corn Chowder

On the menu for my meal prep for the week is a healthy corn chowder. I love a good hearty soup. The problem is soups can be pretty unhealthy and usually are full of salt and fat.

I decided to try a chowder today and I made it healthier by using no salt chicken stock, light butter and fat free half and half. The only full fat ingredient in this dish is the bacon. I couldn’t bring myself to use turkey bacon. This is the first time I’ve made a Corn Chowder. I was pleasantly surprised. I wasn’t sure how I’d feel about a corn soup but it was delicious and full of flavor. It’s a great quick soup that’s healthier than your average cream soup. Check it out!

Bacon Corn Chowder

Ingredients:
10-12 bacon slices, cooked
20 oz frozen corn
3 garlic cloves, minced
1 large onion, diced
2 medium yellow peppers, diced
2 medium russet potatoes (about 10 oz total), diced
1 T butter ( I used a light stick butter)
2 T flour
1 T olive oil
40 oz chicken stock (no salt) (32 oz carton plus 1 cup)
1 cup half and half (I used fat free)
3/4 C reduced fat shredded cheese + extra for topping ( I used Colby jack)
1/2 T thyme
1 T garlic powder
1 T onion powder
Salt and pepper (to taste)

Directions: Heat a medium size pot over medium high heat. Add in olive oil then add in the minced garlic and diced onion. Let cook 2-3 minutes stirring a few times.

Next add in 1 T of butter and 2 T of flour to make a roux (a roux is a fat and flour combined which makes a thickening agent.) Stir well to incorporate the butter and flour. Reduce heat to medium low Let cook 3-4 minutes.

Add in the chicken stock, frozen corn and diced peppers and potatoes. Mix well. Mix in thyme, garlic and onion powder. Cover simmer on medium low 20 minutes stirring halfway through.

Remove pot from the stove and use an immersion blender to blend half of the soup. What this means is don’t make the soup completely thin. You want the soup to still be slightly chunky. I did the immersion blender probably about 10-15 pulses up and down and in a circular motion.

Put back on the stove on low heat. Add in 1 cup of half half and mix well and gradually add the shredded cheese. Stir well and until all cheese is melted. Season soup with salt and pepper to taste. Top with crumbled bacon and sprinkle of cheese and enjoy!

Note: You can add the cooked bacon right to the pot of soup. I kept it out because I’m trying to keep track of the nutrients and it’s better to know I only used 1 slice of bacon vs not knowing how much is in each serving. . Feel free to add different color peppers, I just used what I had on hand. You can also use regular half and half in this soup. I used fat free to make it a little healthier. You may also need to add more salt than you think just due to the flavors in the soup.

October 8, 2017January 27, 2019

garlicandoliveoilveins4 Comments

London Broil Blue Cheese Salad (Leftover Dish)

I hope you enjoyed my London Broil recipe yesterday. I wanted to quickly share with you a great way to use the leftover London Broil. I made a salad. It’s a great protein for a salad. It makes for a filling lunch and changes up the typical chicken that people use. Here’s what I did for mine. I love blue cheese and it goes very well with beef so it’s my London Broil Blue Cheese Salad. Take a look!

London Broil Blue Cheese Salad
Serves: 1

Ingredients:
4 oz, left over London Broil, sliced
3-4 cups, chopped romaine lettuce
2 T green olives
1 mini cucumber, sliced
1 T + sprinkle, crumbled blue cheese
1/2-1 T Extra Virgin Olive
1/2-1 T Balsamic Vinegar
Any extra salad toppings

Directions: In a large bowl add in the lettuce, and salad toppings above and any extra ones you’d like (minus the meat and the oil and vinegar.) Mix the salad well and drizzle evenly the oil and vinegar and mix till all lettuce is coated. Add to your dish and top with sliced London Broil and a final sprinkle of blue cheese then enjoy!

Note: This dish can be changed up to any salad you’d like. It’s filling enough to be an entrée type salad. You will fully enjoy this. If you don’t like blue cheese change it up with another cheese. No rules here. I was just giving the way I made my salad.