Tonight's salad - Red lettuce and baby spinach, tossed with squash, lemon cucumber, and green onions, spiced with fresh herbs and lemon juice, then topped with grilled chicken strips, a homemade honey-mustard dressing, and grape tomatoes. About 250 calories (6 WW points)
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Took some slices of a TriTip roast I smoked for Memorial Day, sliced it up bite-sized, and sauteed it with the veggies I had done the same day. A bed of spinach was topped with a tossed blend of yellow zucchini, sun-dried sweet red peppers, sliced young anaheim pepper, diced shallots, and some kind of funny-looking (but delicious) cucumber, a dash of fresh cillantro, and a splash of TJ's low-fat Creamy Cillantro dressing. Then slices of fresh tomato were distributed on top, the Tri Trip saute spooned on, slices of avocado arranged, then another drizzle of the dressing. This was OH... MY... GAWD delicious, and given that neither of us could actually finish what was on our plate (the rest is in a container in the fridge), it's somewhere around 1000 calories and less than 10 'WW' points (about 400 calories!)
Spinach salad with mushrooms, garbanzos, tomato, queso fresco cheese, and (of course) avocado. Fresh homemade dressing prepared with avocado oil, orange muskat champagne vinegar, a squirt of hot sauce, and fresh basil and oregano, with some fresh ground Himalayan salt and a bit of fresh grated Romano. YUM!
Weight Watchers - about 4 points A salad of Baby Spinach, sliced cucumber and tomato, with chopped green onion and mushroom, then topped with refried beans and fresh avocado then dusted with a 'mexican' cheese blend.
And now for something completely different... I call it a 'Calamari Club Salad'. Hearts of Romaine, baby bell pepper, artichoke hearts, mushrooms, and cheddar cheese tossed with creamy Caesar dressing and topped with deep fried calamari.
Tonight's delight: Something I call a 'Southwest Spinach Salad', with spinach, olives, peppers, and feta. The tuna 'topping' is mixed with pepperoncinis, minced dill pickle, and chipotle. Dressing is Ken's Greek
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