Tag Archives: vinegar

Sacramento Sandwich

August 12, 2010 admin Leave a comment

The goat cheese and avocado surely make up for the meat on this sandwich and you won’t feel deprived at all. Packed with healthy MUFA and tons of veggies, this will surely be a favorite of yours like it is mine. If you are packing it for work or school, just pack the vinegar separately and pour over just before serving.

1 serving
340 calories per serving

1 small piece of cucumber
2 t red wine vinegar
2 slices wheat bread (45 calories per slice)
1 slice goat cheese
¼ c alfalfa sprouts
¼ of an avocado, sliced
¼ c shredded carrots
2 radishes, sliced

Cut a small piece of cucumber into thin slices and sprinkle with vinegar. Toast bread and spread with 1 slice of goat cheese and then add cucumbers, alfalfa sprouts, avocado, carrot and radish.

If you are packing this to go – skip the toast and just place all the ingredients on the bread and douse with vinegar just before serving.

Dinner, Sides, Summer, Vegetables

Roasted Vegetable Salad

August 9, 2010 admin Leave a comment

Adding balsamic to grilled or broiled vegetables brings out a whole new dimension of flavor. Vinegar is often used as a flavor enhancer and boy does it do the trick here. This is a great side, lunch, appetizer – – however you slice it, you gotta make it ! 🙂

8 servings
140 calories per serving

1 green pepper
1 red pepper
1 yellow pepper
8 oz. Portobello mushroom caps
6 eggplant slices
1 c low fat Balsamic Vinaigrette Dressing

Cut peppers lengthwise into quarters and place all veggies on a broiler rack or on a wire rack atop a baking sheet and brush them with 1/2 c of the dressing. Broil 6-8 minutes turning and brushing a few times with the another ¼ c of the dressing. Slice mushrooms and mix all ingredients together and dress with the last ¼ c of dressing.

Beef, Dinner, Summer

Sirloin Kabobs

July 23, 2010 admin 2 Comments

You know the drill – if you’re using the grill, throw out the skewers and use a grill basket instead – it saves time, aggravation and the food turns out even better ! The meat in this dish is sooooo tender from marinating for hours in the tomato and vinegar based sauce.

4 servings
268 calories per serving

2/3 c chili sauce
½ c beef broth
½ c balsamic vinegar
2 T canola oil
5 t Worcestershire sauce
4 t dried minced onion
1 clove garlic, minced
½ t ground mustard
¼ t salt
1 lb. boneless sirloin cut into cubes
16 baby bella mushroom caps, halved
2 medium red onions cut into wedges
2 medium red bell peppers cut into chunks
1 medium yellow bell pepper cut into chunks

Mix the first 9 ingredients and pour half of the mix into a zip loc bag. Add the beef cubes and mix around. Pour the rest of the mix into another bag and add the veggies and mix around. Refrigerate both bags 1-4 hours. Heat a grill pan or basket on the grill and spray with High Heat Pam. Drain the veggies and meat reserving the extra marinate for later basting. Grill 7-10 minutes or to desired doneness stirring and re-basting occasionally.

If you don’t want to grill this, you can preheat the broiler and place all on a baking sheet sprayed with Pam. Broil 5-6 minutes, turning half way through.

Chicken, Dinner, Mexican

Chimichurri Chicken and Green Beans

July 19, 2010 admin Leave a comment

Chimichurri sauce just makes everything better ! It’s a great mix of parsley, vinegar, garlic and lemon and is much like the Italian gremolata. Serve with some coucous for a great complete meal !

4 servings
280 calories per serving

3 T oil
4 boneless skinless chicken breasts (1.25 lb.)
½ t salt
¼ t pepper
12 oz. fresh green beans
1 T water
¾ c parsley
1 T cider vinegar
2 cloves garlic, halved
¼ t red pepper flakes
Zest of 1 lemon

Brush chicken with 1 T oil and sprinkle with half the salt and pepper. Heat grill and cook chicken 12-15 minutes or until done. While the chicken is cooking place beans and water in a glass bowl, cover with plastic wrap and microwave 3 minutes. In a food processor combine 2 T oil, the rest of the salt and pepper, parsley, vinegar, garlic and red pepper and process until almost smooth. Place chicken on bed of beans, with sauce and lemon zest on top. Squeeze extra lemon juice over top and user lemon slices as garnish.

Sides, Summer

Refrigerator Pickles

June 30, 2010 admin 5 Comments

Make your own fresh pickles quickly and easily. These are great to bring along to BBQ’s and a great thing to keep on hand at home – they make great sides to lunches and a great snack for midnight eaters 🙂

There are so many variations you can do just by swapping out different types of peppers, different herbs, etc.

Only 30 calories for a whole cucumber’s worth

Kirby cucumbers cut lengthwise into quarters – depending on size, I can fit 4-5 cucumbers into a jar
3 T kosher salt
2 T sugar
1 1/4 c white vinegar
2 T peppercorns
5 large garlic cloves
16 dill springs
optional – green hot chilies, halved lengthwise

Jars – either mason jars you purchase in the canning section of Walmart. etc. Or just save up some jars from mayo, pickles, etc. and reuse them !

Pack veggies into 2 clean 1 quart glass jars. Mix salt, sugar, vinegar, peppercorns and garlic in another jar. Cover and shake until sugar is dissolved. Add 2 c water and pour over the vegetables. Tuck the chilies and dill in and add enough water to make sure the veggies are completely covered. Close jars and refrigerate over night or for as long as 3 weeks.

Beef, Dinner, Summer, Tex Mex

Grilled Chili Rubbed Sirloin

June 11, 2010 admin Leave a comment

Flavorful with or without the sauce ! Grilled London Broil is one of my favorites, but sometimes it lacks flavor because it is a lean cut. This recipe puts all the flavor back in…and then some !

4 servings
160 calories per serving

1 lb. boneless sirloin steak
1 ½ T chili seasoning (or a mix of chili powder, garlic powder and onion powder)
¼ t pepper
Pam
½ c water
1 T balsamic vinegar
1 t instant coffee
1 ½ t Worcestershire sauce
¼ t salt

Sprinkle meat with chili seasoning (go heavier on the seasoning if you wish – it adds miniscule amounts of calories) and pepper and then spray with Pam. Use short little sprays so you don’t blow the dry ingredients off the meat. This makes a nice spicy ‘paste’ and keeps the meat from sticking to the grill. Heat grill and cook meat 6-10 minutes per side or until desired doneness. Alternately heat a skillet and cook steak 6-10 minutes or until desired doneness. Remove from grill or pan and tent with foil and let stand 5 minutes. Combine water, vinegar, coffee and Worcestershire and add to small pan and cook until reduced to ¼ c (about 5 minutes). Slice steak thinly and drizzle with sauce.

Drinks, Fruit, Kid Friendly, Summer

Watermelon Water

June 4, 2010 admin Leave a comment

This is a great refreshing drink on a hot summer day – prepare it ahead of time and chill well. It also makes a great mixer with vodka or rum. If you don’t have the basil, this whips up fine without it 🙂

6 servings
68 calories per serving

8 c watermelon chunks
6 large basil leaves
Pinch of sea salt
¼ t white vinegar
1 qt. chilled water

Place the watermelon in a food processor and puree. Bruise the basil leaves and place in the puree with salt and vinegar. Strain through a colander into a pitcher. Stir in water and serve.

You can also not strain it and end up with a more pulpy version.

Save a few chunks for garnishes !

Dinner, Salads, Sides, Summer, Vegetables

Tomato, Egg and Cucumber Salad

May 27, 2010 admin Leave a comment

Though the dressing is a simple vinegar and oil mix, this salad does not lack in flavor. The egg yolks and tomatoes give this most of its flavor. Try making a nice big serving dish instead of placing on individual bowls – it makes a pretty centerpiece to a party table 🙂

4 servings
190 calories per serving

4 large eggs, hardboiled and sliced
½ c balsamic vinegar
4 t oil
2 pints cherry tomatoes, halved
2 large cucumbers, thinly sliced
½ head lettuce separated into leaves
Salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Set on medium heat and bring to a boil. Cover and keep at a low boil 2 minutes. Shut heat, but leave eggs in pan and covered for 13 more minutes. Then rinse eggs under cold water. Refrigerate eggs for ½ hour as they will peel easier this way. Combine oil and vinegar. Place the lettuce leaves down and then add the tomatoes and cucumbers to the plates. Sprinkle with salt and pepper and then pour over the dressing. Finally place the egg slices on top of each plate.

Pasta, Salads, Sides, Summer

Macaroni Salad

May 16, 2010 admin Leave a comment

This recipe was given to me by a friend and it is the most awesome mac salad – I think what makes the difference is that the onion and celery are so minced (rather than the typical chopped) that you get a coating of them on each and every noodle and that means lots of extra flavor per bite !

6 servings
232 calories per serving (312 per serving using regular pasta)

8 oz. FiberGormet rotini pasta or elbow noodles
1 small onion, minced very fine
1 c celery, minced very fine
1 c low fat mayo
1 T wine vinegar
2 t mustard
1 ½ t salt
¼ t pepper

Cook pasta according to package instructions and rinse with cold water to stop the cooking process. Combine with all the rest of the ingredients and mix well. Refrigerate at least 4 hours so flavors mingle. Let sit out 10 minutes before serving so the dressing warms up a bit and mix well again.

NOTE: I mince the celery and onion together in a food processor, but you can do it by hand if you wish

Dinner, Lunch, Salads, Sides

Warm Potato Salad with Bacon Dressing

May 9, 2010 admin Leave a comment

Did somebody say BACON???? Hehehe The bacon in this dressing gives the dish a nice rich flavor. But mostly what you taste here is the ground mustard. If you’re a mustard fan, then you will love the taste of this potato salad.

6 servings
153 calories per serving

2 lb. red potatoes cut into large chunks
2 strips bacon chopped
1 shallot chopped
1 clove garlic, minced
3 T cider vinegar
3 T apple juice
1 T stone ground mustard
¼ c parsley chopped
1/8 t salt
2 scallion, thinly sliced

Steam potatoes 20 minutes or until tender then cool for 10 minutes. Cook bacon 3 minutes and then add onion and garlic and cook until crisp then reduce heat to low and add vinegar, juice, mustard, parsley and salt and cook 2 minutes. Pour over the potatoes and toss well. Garnish with scallions and serve immediately.