Recipe of the Week: Gluten-Free Baked Berry French Toast

Wow!  Check this out...this is a berry-packed breakfast crowd pleaser that's made with gluten-free bread, sweetened with maple syrup and scented with nutmeg.

• Canola spray oil
• 6 slices GlutenFree Bakehouse Light White Sandwich Bread, toasted
• 2 cups mixed berries, such as blueberries and sliced strawberries
• 5 eggs
• 1 cup lowfat milk
• 1/2 cup 365 Everyday Value Organic Maple Syrup
• 1 teaspoon grated nutmeg

Preheat oven to 350°F. Oil an 8-inch baking pan and line with bread, overlapping slices and pressing them down to form a solid bottom layer; scatter berries over top. Whisk together eggs, milk, syrup and nutmeg and pour over bread. Bake until golden brown and set, 45 to 50 minutes.

Nutritional Info: Per Serving: 280 calories (60 from fat), 7g total fat, 1.5g saturated fat, 155mg cholesterol,310mg sodium, 48g carbohydrates, (2 g dietary fiber, 27g sugar), 8g protein.

This recipe is courtesy of our Positive Power Partner!

Recipe of the Week: Minty Cucumber Quinoa Salad

I love fresh mint from my garden in just about everything.  Check this out!

• 1 1/4 cup quinoa, rinsed well
• 3 tablespoons lemon juice
• 3 tablespoons lime juice
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1 large (1-pound) English cucumber, diced
• 1/2 medium red onion, diced
• 1/2 cup fresh mint leaves, chopped

Combine quinoa and 2 1/4 cups water in a medium saucepan and bring to a boil. Lower heat, cover the pan and simmer until quinoa is tender and a white "tail" appears around each grain, about 15 minutes. Remove from heat and let sit, covered, 5 minutes. Transfer to a medium bowl and cool.

In a large bowl, whisk together lemon juice, lime juice, honey, garlic, salt and pepper. Add quinoa, cucumber, onion and mint, and toss to combine.

Nutritional Info: er Serving: 170 calories (20 from fat), 2g total fat, 105mg sodium, 31g carbohydrates, (4 gdietary fiber, 7g sugar), 6g protein.

This wonderful recipe courtesy of our Positive Power Partner, Whole Foods Market!

Recipe of the Week: Zucchini “Noodle” Salad

Thinly sliced summer squash fills in as a flavorful no-cook pasta salad at your next cookout or picnic. Enjoy with grilled sausages, on a grilled chicken sandwich or over a bed of mixed greens.

Ingredients: 

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons minced fresh marjoram or oregano
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 pounds zucchini and/or yellow summer squash
• 1 (4-ounce) jar pimientos, drained

In a large bowl, whisk together oil, vinegar, marjoram, salt and pepper until blended.

Using a vegetable peeler or mandolin, cut squash lengthwise into long, thin “noodles.” Rotate squash as you peel and discard seedy core. Add squash to dressing in the bowl along with pimientos and toss to combine. Serve immediately or let marinate up to 15 minutes.

Nutritional Info: Per Serving: Serving size: about 1/2 cup, 80 calories (60 from fat), 7g total fat, 1g saturated fat, 230mg sodium, 4g carbohydrates, (1 g dietary fiber, 3g sugar), 2g protein.

This wonderful recipe courtesy of our Positive Power Partner, Whole Foods Market!

Recipe of the Week: Roasted Cauliflower Steaks

Super simple and super easy!  Boy, this looks good!

• 1 tablespoon lemon juice
• 2 cloves garlic, crushed with a press
• 1 head cauliflower
• 2 tablespoons fresh parsley, finely chopped, for serving

Preheat the oven to 375°F. Line a baking sheet with parchment paper. 

Combine lemon juice and garlic in a small bowl. Cut center of head of cauliflower lengthwise into 3/4-inch-thick slices. Arrange on the prepared baking sheet in a single layer. Cut remaining cauliflower into 1-inch-thick pieces and scatter around cauliflower steaks. Brush cauliflower with lemon juice mixture. Roast 40 minutes or until golden and tender.   Sprinkle with parsley and serve.

Nutritional Info: Per Serving: 40 calories (0 from fat), 45mg sodium, 8g carbohydrates, (3 g dietary fiber, 3gsugar), 3g protein.

This wonderful recipe courtesy of our Positive Power Partner, Whole Foods Market!

Recipe of the Week: Mango, Avocado and Black Bean Salad with Lime Dressing

Check out this amazing recipe!  Serve it as a side or main dish.  Yum!!

• 2 ripe but firm avocados, halved, peeled and cubed
• 3 tablespoons lime juice, divided
• 2 ripe but firm mangoes, peeled and cubed
• 1 jalapeño, stemmed, seeded and finely chopped
• 1 teaspoon grated lime zest
• 2 tablespoons chopped cilantro, plus more for garnish
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• 3 tablespoons extra-virgin olive oil
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained

Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango and jalapeño and gently toss to combine. Set aside.

Whisk together remaining 2 tablespoons lime juice, zest, cilantro, salt, pepper and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. Add avocado mixture and black beans and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.

Nutritional Info: Per Serving: 240 calories (130 from fat), 15g total fat, 2g saturated fat, 210mg sodium, 27gcarbohydrates, (8 g dietary fiber, 11g sugar), 5g protein.

This wonderful recipe courtesy of our Positive Power Partner, Whole Foods Market!

Delish! Baked Potato Soup

Coach Alexis shared this recipe recently, I tried it myself and it was amazing!  It will warm you up right away!  This recipe comes from one of my favorite places to visit, Skinnytaste.com.  Enjoy!!

• 2 russet potatoes, washed and dried
• 1 small head of cauliflower, stem removed cut into florets
• 1 1/2 cups fat free chicken broth
• 1 1/2 cups 1% reduced-fat milk
• salt and freshly cracked black pepper
• 1/2 cup light sour cream
• 10 tbsp reduced-fat shredded sharp cheddar cheese
• 6 tbsp chopped chives, divided
• 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Directions:
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bakeat 400° for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Baked Potato Soup
Gina's Weight Watcher Recipes
Servings: 5 • Size: 1 cup • Points +: 5 pts • Smart Points: 6
Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g  • Protein: 11.9 g