Strawberry Spree!

I do love fresh, juicy strawberries and I am always so happy when they show up in our local markets.  This morning I picked up a 2-pound container full of luscious, ripe berries, and could hardly wait to get home and start making this salad for lunch.

Strawberry Spinach Salad
Makes 1 serving

• 1-1/2 cups fresh spinach leaves, washed and torn
• 3 large strawberries, sliced
• 1 thin slice of onion
• 1 medium button mushroom, sliced
• 1 Tbs sliced almonds (1/4 ounce)
• 1 Tbs real crumbled bacon bits
• 2 Tbs fat free red raspberry vinaigrette

1. Place the spinach leaves on a large plate.
2. Add the next 5 ingredients and mix.
3. Drizzle dressing over the top.

Per serving.
Weight Watchers P+ = 4.
Calories 137; Protein 7g; Carbohydrate 16g; Fat 6g; Fibre 4g

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A Promise Kept

I promised The Captain that I would bake cookies today... and I nearly forgot.  When I realized that the afternoon was almost gone, I went looking for something new and quick to make up for my lack of attention.

I found this recipe in the current Thifty Foods flyer and it looked like it would fill the bill.  And it certainly did, very nicely.  Chocolate chip cookies are not The Captain's favorite, but the dried cranberries took the focus off the chocolate chips, and pair very well with them.  That being said, I only used 1/2 cup of chips instead of the 3/4 cup that the recipe calls for.

Raisins or other dried fruit would be good as well.  And butterscotch or peanut butter or even white chocolate chips would work really nicely with the dried cranberries, I think.



Cranberry Chocolate Chip Cookies
Makes 24 cookies

• 1-1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup dried cranberries
• 1/2 cup butter, at room temperature
• 3/4 cup packed golden brown sugar
• 1 tsp pure vanilla extract
• 2 large eggs

1. Place an oven rack in the middle position.
2. Preheat the oven to 325° F.
3. Line 2 large baking sheets with parchment paper.
4. Place the flour and baking soda in a bowl and whisk to combine; stir in the chocolate chips and cranberries.
5. In another bowl, beat the butter, sugar and vanilla until well combined and lightened. Beat in the eggs, one at a time.
6. Add the flour mixture and mix until just combined.
7. Drop 2 Tbsp. amounts of the dough on the baking sheets, spacing them about 3 inches apart.
8. Press pieces of dough into 1/2" thick discs.
9. Bake the cookies, one sheet at a time, for 15 minutes, until light golden.

Per cookie.
Weight Watchers P+ = 4.
Calories 126; Protein 2g; Carbohydrate 18g; Fat 6g; Fibre 1g

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Mediterranean Pasta Salad

Lately The Captain has been asking for a tuna and pasta salad.  I came up with this as a one dish dinner - it has protein, healthy oils, lots of vitamins, and fibre, too.  It is delicious and colorful, too.  

Mediterranean Pasta Salad
Makes 2 servings

• 4 ounces rotini or pasta of choice
• 12 raw green string beans, washed and ends removed
• 120g tuna (drained solids from 170g can), approx 4 ounces
• 1/2 cup artichoke hearts, roughly chopped
• 1/2 cup sliced black olives
• 1 tomato, roughly chopped, or several halved grape tomatoes
• 1/4 cup onion, chopped
• 2 Tbs lemon juice
• 2 tsp olive oil
• 1 garlic clove, minced
• salt and pepper to taste

1. Cook pasta to al dente, drain, rinse,  and refrigerate for at least an hour. 
2. In medium saucepan, bring about 1 cup of water to a boil.  Add green beans and cook for one minute.  Remove immediately from heat, drain and rinse under cold water to stop cooking.  (This is called blanching - it doesn't quite cook them but does bring out the color)
3. Remove beans from sauce pan and cut them into pieces about 1 inch long.
4. In large bowl mix tuna, artichoke hearts, olives, tomato, onion, and green beans.  Stir gently to mix.  Add pasta to mixture and stir again.
5. In a small bowl, mix the lemon juice, olive oil and minced garlic.  Stir to blend, then pour over contents of large bowl.  Stir again.
6. Divide mixture between 2 bowls or plates, and season with salt and pepper.

Per serving.
Weight Watchers P+ = 10.
Calories 388; Protein 25g; Carbohydrate 56g; Fat 10g; Fibre 9g.

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