The carrots and fresh parsley really freshen up an otherwise boring carb. Feel free to add more or alternate fresh herbs for a new flavor.
4 servings
175 calories per serving
1 c couscous
1 carrot, shredded
1/2 c parsley, chopped
1 t oil
Salt and pepper to taste
Bring 1 1/2 c water and the oil to boil. Add couscous and carrot. Shut off heat, stir well, cover pan and set aside for 5 minutes. Stir in parsley. Season with salt and pepper.
Look at all that cheese, and bacon ! This is great as a breakfast or lunch. There’s lots of strong flavors here but they combine well together.
1 serving
340 calories per serving
1 whole wheat English muffin
2 T black olive spread (tapenade) ā or just chopped black olives
1 wedge Laughing Cow Light cheese, regular flavor
1/4 c sliced cucumber
3 sundried tomatoes diced up
3 large romaine leaves
2 slices cooked turkey bacon
Toast muffin. Spread cheese on both sides. Spread olive tapendade on one half. Pile up the rest of the stuff and dig in š
This makes a great breakfast, brunch or lunch. Try changing it up a little by switching green olives for black, fresh tomato for sundried, etc.
1 serving
360 calories per serving
1 light whole wheat English muffin
1 Babybel cheese, sliced into thin rounds
2 slices turkey bacon
5 sundried tomato strips
2 T chopped black olives
4 very thin slices cucumber
1 Romaine lettuce leaf
Cook bacon according to package instructions. Toast muffin. While still hot, place cheese slices on bottom half. Then add bacon, tomatoes, olives, cucumber, lettuce and top with the other half of the muffin.
Iām not a huge fan of plain salads. But when you add lots of fiber (chickpeas) and cheese, then they become special and they do fill you up. This one has both and has a great citrus dressing. Add a few squirts of fresh lime of orange juice to give it even more citrusy taste.
4 servings
178 calories per serving
1 15oz. can chickpeas, drained
2 scallions, sliced
1/2 c grape tomatoes, halved
3 T fresh parsley, chopped
3 C bagged salad mix (I like to use a mix or organic greens or mesclun mix)
2 oz. low fat feta cheese
1 t lemon zest
2 T lemon juice
1 t oil
1 garlic clove, minced
1/4 t salt
Mix zest, juice, oil, garlic and salt. Add chickpeas, tomatoes, scallions, parsley and salad and toss well to coat. Sprinkle with feta and serve.
