Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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9 posts tagged low calorie

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Sweet Beet, Mango and Arugula Salad with Garlicky Meyer Lemon Dressing This is a very simple recipe that lets the flavors of the ingredients shine through. The arugula and nasturtiums in this photo are from our edible back yard. The peppery arugula and nasturtiums compliment the sweet and tangy veggies and fruits.  This salad is delicious and very healthy! Wash and cook beets. I used golden and red beets and cooked them in a pot of simmering water for about 45 minutes. You could also roast them in the oven. Once they’re cooked, let them cool, peel and chop into small squares or any way you like. Chop fresh mango.  Wash and spin salad greens. Make a dressing with the juice of 1 meyer lemon, 1 tsp rice vinegar, 1 tsp honey, 1 smashed open garlic clove (if you let it sit in the dressing, it’ll flavor it just enough), salt and pepper,  pinch of dried basil.  Place the chopped beets and mango on the bed of arugula, dress with the garlicky lemon dressing, garnish with any edible flowers you have. Yummy!

Sweet Beet, Mango and Arugula Salad with Garlicky Meyer Lemon Dressing

This is a very simple recipe that lets the flavors of the ingredients shine through. The arugula and nasturtiums in this photo are from our edible back yard. The peppery arugula and nasturtiums compliment the sweet and tangy veggies and fruits.  This salad is delicious and very healthy!

Wash and cook beets. I used golden and red beets and cooked them in a pot of simmering water for about 45 minutes. You could also roast them in the oven. Once they’re cooked, let them cool, peel and chop into small squares or any way you like. Chop fresh mango. 

Wash and spin salad greens. Make a dressing with the juice of 1 meyer lemon, 1 tsp rice vinegar, 1 tsp honey, 1 smashed open garlic clove (if you let it sit in the dressing, it’ll flavor it just enough), salt and pepper,  pinch of dried basil. 

Place the chopped beets and mango on the bed of arugula, dress with the garlicky lemon dressing, garnish with any edible flowers you have. Yummy!

Turkey & Vegetable Sloppy Joe’s

This is healthy and soooo delicious! I literally had to stop myself from eating bite after bite so I could take the picture. You can make it vegan by substituting Morningstar Crumbles instead of turkey.

I like lots of veggies in my Sloppy Joes. I made these open faced using a half burger bun leftover from yesterday’s Big Mac recipe.

Sloppy Joes are so easy, there’s no need to buy canned sauce. 

Chop 1 onion, 1 red bell pepper, 2 carrots, & 2 celery stalks. Saute in a skillet with a tblsp olive oil, salt and pepper. Add 1/2 package of leanest ground turkey and 2 smashed garlic cloves. Let the meat cook. Add 1 can of organic tomato sauce and 3/4 cup BBQ sauce. Season with 1 tsp smoked paprika and 1/2 tsp Ancho chili powder. Taste it once the turkey is all the way cooked. If it’s not sweet enough to your liking, add 1 tblsp brown sugar and a bit more salt and pepper. I also added a chopped patty pan squash to mine because I have so many of them in the garden. 

Serve on whole wheat burger buns. Yummy!

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Do you know what the hardest part of recipe blogging is? Besides making delicious looking food, taking scrumptious pictures of it, and then writing spine tingling copy? It’s when you want to completely inhale, devour and annihilate a plate of food while focusing your camera on a small pile of potato salad. And you’re just not sure, is that parsley leaf in focus? …or it it in focus now?! I’d better take one more… This plate disappeared less than a minute after this photo was taken.  This recipe post is all about the potato salad because I think you already know how to make a turkey and cheddar on toasted sourdough with horseradish, mayo, lettuce, tomato and avocado.  In a large pot of salted water, add 6 or 7 red potatoes, cut in half, remove any eyes and blemishes. Bring the pot to a boil and then reduce to simmer so the ‘taters don’t get all broken apart as they cook.  They cook in about 20 - 25 minutes, you’ll know when you insert a knife easily. Rinse the cooked potatoes in plenty of cold water to stop cooking. Cut the potatoes into cubes. Add 2 chopped green onions, a small smashed garlic clove, a big handful of fresh chopped parsley, and 2 or 3 chopped celery stalks. Mix 3/4 cup plain Greek style yogurt with 1/2 cup mayo and 2 tblsp cider vinegar. Toss it all together with celery salt and pepper. You can garnish with some hard boiled eggs or a sprinkle of paprika or cayenne pepper if you like. Yummy!  

Do you know what the hardest part of recipe blogging is? Besides making delicious looking food, taking scrumptious pictures of it, and then writing spine tingling copy? It’s when you want to completely inhale, devour and annihilate a plate of food while focusing your camera on a small pile of potato salad. And you’re just not sure, is that parsley leaf in focus? …or it it in focus now?! I’d better take one more… This plate disappeared less than a minute after this photo was taken. 

This recipe post is all about the potato salad because I think you already know how to make a turkey and cheddar on toasted sourdough with horseradish, mayo, lettuce, tomato and avocado. 

In a large pot of salted water, add 6 or 7 red potatoes, cut in half, remove any eyes and blemishes. Bring the pot to a boil and then reduce to simmer so the ‘taters don’t get all broken apart as they cook. 

They cook in about 20 - 25 minutes, you’ll know when you insert a knife easily. Rinse the cooked potatoes in plenty of cold water to stop cooking. Cut the potatoes into cubes. Add 2 chopped green onions, a small smashed garlic clove, a big handful of fresh chopped parsley, and 2 or 3 chopped celery stalks.

Mix 3/4 cup plain Greek style yogurt with 1/2 cup mayo and 2 tblsp cider vinegar. Toss it all together with celery salt and pepper. You can garnish with some hard boiled eggs or a sprinkle of paprika or cayenne pepper if you like. Yummy!  

Sweet Curry Tuna Wrap

This sandwich was so yummy! I used fat free Organic Greek Yogurt instead of too much mayo to make it creamy. It was just as good and much lighter tasting. 

In a bowl combine 2 cans water packed tuna, drained thoroughly. Mix in 1 minced shallot, 2 chopped stalks of celery, 1 tblsp Organic Mayo, 3 tblsp Organic Fat free greek style yogurt, 1 tsp curry powder, 1 tblsp fresh chopped parsley, mint or cilantro, the juice of 1/2 lemon, 1 tblsp raisins. Roll into a wrap with chopped lettuce, tomato and shredded carrots. Yum!

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Easy Breezy Lightened up Eggs Benedict  I love Eggs Benedict! It’s pretty & lemony and a dash of cayenne pepper makes it spicy good. Real Hollandaise sauce is mostly butter and egg yolks. This light version uses 1 whole egg scrambled with water and lemon juice and then just whisked into a small amount of butter. I used less than half a teaspoon of butter, and at the end I added a teeny drizzle of olive oil just as an experiment. It came out so good! I didn’t miss the 1/2 cup of butter and 3 egg yolks that the recipe in “Joy of Cooking” calls for.  My Hollandaise is based on their ‘Quick Whole Egg Hollandaise” recipe, technique wise. But mine is way lighter still, since I use so little butter. I guess you can use as much butter as you like. It incorporates into the sauce easily.  One other thing I really love about this, it’s quick to do! I made this plate in about 15 minutes. The only bad thing is that it uses a lot of pots. In one pot, boil water for the asparagus and poached eggs. Once the water boils, add the asparagus and cook for a few minutes till it’s crisp tender. Remove those to a dish.  Meanwhile heat another sauce pan for the Holllandaise, adding 1/2 tsp butter. In a bowl whisk 1 organic egg with the juice of 1/2 lemon and  2 tblsp water. Once the butter melts, start whisking the egg mixture into it, whisking until the sauce thickens, about 1 -2 minutes. Continue whisking and add a drizzle of olive oil if you want a slightly richer taste. Season at the end with salt and pepper. In (yet another) pan, sear low fat Canadian bacon, turkey bacon, veggie bacon or use spinach instead. Now start a little whirlpool in the boiling water pot, add 1/2 tsp vinegar and crack two eggs into it. Turn it down to a simmer & cook for 2 -3 minutes. Remove them with a slotted spoon and drain off the excess water on a paper towel lined plate. Toast an English muffin, I used fat free ones from TJ’s. Place the Canadian bacon on the English muffins, top with the poached eggs and Hollandaise, garnish with a dash of cayenne and a pinch of tarragon to taste. Serve with a side of asparagus. YUM!

Easy Breezy Lightened up Eggs Benedict 

I love Eggs Benedict! It’s pretty & lemony and a dash of cayenne pepper makes it spicy good. Real Hollandaise sauce is mostly butter and egg yolks. This light version uses 1 whole egg scrambled with water and lemon juice and then just whisked into a small amount of butter. I used less than half a teaspoon of butter, and at the end I added a teeny drizzle of olive oil just as an experiment. It came out so good! I didn’t miss the 1/2 cup of butter and 3 egg yolks that the recipe in “Joy of Cooking” calls for.  My Hollandaise is based on their ‘Quick Whole Egg Hollandaise” recipe, technique wise. But mine is way lighter still, since I use so little butter. I guess you can use as much butter as you like. It incorporates into the sauce easily. 

One other thing I really love about this, it’s quick to do! I made this plate in about 15 minutes. The only bad thing is that it uses a lot of pots.

In one pot, boil water for the asparagus and poached eggs. Once the water boils, add the asparagus and cook for a few minutes till it’s crisp tender. Remove those to a dish. 

Meanwhile heat another sauce pan for the Holllandaise, adding 1/2 tsp butter. In a bowl whisk 1 organic egg with the juice of 1/2 lemon and  2 tblsp water. Once the butter melts, start whisking the egg mixture into it, whisking until the sauce thickens, about 1 -2 minutes. Continue whisking and add a drizzle of olive oil if you want a slightly richer taste. Season at the end with salt and pepper.

In (yet another) pan, sear low fat Canadian bacon, turkey bacon, veggie bacon or use spinach instead.

Now start a little whirlpool in the boiling water pot, add 1/2 tsp vinegar and crack two eggs into it. Turn it down to a simmer & cook for 2 -3 minutes. Remove them with a slotted spoon and drain off the excess water on a paper towel lined plate.

Toast an English muffin, I used fat free ones from TJ’s.

Place the Canadian bacon on the English muffins, top with the poached eggs and Hollandaise, garnish with a dash of cayenne and a pinch of tarragon to taste. Serve with a side of asparagus. YUM!

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Gluten Free Oatmeal Blueberry Pancakes These came out so light and fluffy! It was my first time making gluten free pancakes and I was happily surprised that I could not tell the difference. I used a combo of Arrowhead Mills and Bobs Red Mill gluten free baking mixes to make these, so they were very easy. The baking powder (which helps the pancakes to rise and become fluffy) and Xanthan gum are already in the mix. I combined the two brands because they had different kinds of flour. I also added 1/4 cup of organic oatmeal for extra texture and nutrition. Yum!  For 2-3 pancakes: combine 1/2 cup Arrowhead Mills gluten free baking mix, 1/4 cup Bobs Red Mill gluten free baking mix, 1/4 cup organic oatmeal, 1 tblsp organic olive oil, 1 organic egg, 1/2 cup organic milk. Be careful not to overmix.  Heat your skillet and add a little organic butter, pour 1/2 cup of the batter on the hot skillet and dot with frozen organic blueberries. Flip after a minute or so. The edges show signs of being cooked when they pull up a bit from the pan.  Serve with fresh fruit and maple syrup. Yum!

Gluten Free Oatmeal Blueberry Pancakes

These came out so light and fluffy! It was my first time making gluten free pancakes and I was happily surprised that I could not tell the difference.

I used a combo of Arrowhead Mills and Bobs Red Mill gluten free baking mixes to make these, so they were very easy. The baking powder (which helps the pancakes to rise and become fluffy) and Xanthan gum are already in the mix. I combined the two brands because they had different kinds of flour. I also added 1/4 cup of organic oatmeal for extra texture and nutrition. Yum! 

For 2-3 pancakes: combine 1/2 cup Arrowhead Mills gluten free baking mix, 1/4 cup Bobs Red Mill gluten free baking mix, 1/4 cup organic oatmeal, 1 tblsp organic olive oil, 1 organic egg, 1/2 cup organic milk. Be careful not to overmix. 

Heat your skillet and add a little organic butter, pour 1/2 cup of the batter on the hot skillet and dot with frozen organic blueberries. Flip after a minute or so. The edges show signs of being cooked when they pull up a bit from the pan. 

Serve with fresh fruit and maple syrup. Yum!

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Greek Salad Greek Salad is my favorite!  Wash and chop 1 small head romaine lettuce, 1/2 a cucumber & your favorite tomatoes. I used some grape tomatoes for this one. Top the salad with reduced fat Feta cheese, Kalamata olives, red onion slivers, rinsed organic garbanzo beans, and a few pieces of sun dried tomato. Toast half a pita bread. For the dressing, Mix the juice of 1 lemon, 2 tblsp olive oil, a pinch of dried oregano, a pinch of dried basil,  a smashed open garlic clove, and salt & pepper. Yum!

Greek Salad

Greek Salad is my favorite! 

Wash and chop 1 small head romaine lettuce, 1/2 a cucumber & your favorite tomatoes. I used some grape tomatoes for this one. Top the salad with reduced fat Feta cheese, Kalamata olives, red onion slivers, rinsed organic garbanzo beans, and a few pieces of sun dried tomato.

Toast half a pita bread.

For the dressing, Mix the juice of 1 lemon, 2 tblsp olive oil, a pinch of dried oregano, a pinch of dried basil,  a smashed open garlic clove, and salt & pepper.

Yum!

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Garden Greens w/ Pistachios and Lemon Vinaigrette  These salad greens came from my veggie garden out back. I love going outside in the morning and picking lettuce. I can’t wait for the peas to start coming. Yum! My new diet trick is that whenever I get hungry, I eat a salad. Then, if I’m still hungry, I cook something else. Usually a salad will be enough for a couple hours. So far so good. I’ve lost a few lbs. I garnished this salad withTrader Joe’s bagel chips, grape tomatoes, and dry roasted & salted pistachios.   For the lemony vinaigrette: combine the juice of 2 lemons, 2 tblsp rice vinegar, 2 tblsp honey, 1 smashed open garlic clove (this will just sit in the dressing and flavor it, if you love really strong garlic flavor, press it through a garlic press) salt and pepper. Mix these till the honey dissolves, then whisk in 3 tblsp olive oil.

Garden Greens w/ Pistachios and Lemon Vinaigrette 

These salad greens came from my veggie garden out back. I love going outside in the morning and picking lettuce. I can’t wait for the peas to start coming. Yum!

My new diet trick is that whenever I get hungry, I eat a salad. Then, if I’m still hungry, I cook something else. Usually a salad will be enough for a couple hours. So far so good. I’ve lost a few lbs.

I garnished this salad withTrader Joe’s bagel chips, grape tomatoes, and dry roasted & salted pistachios.  

For the lemony vinaigrette: combine the juice of 2 lemons, 2 tblsp rice vinegar, 2 tblsp honey, 1 smashed open garlic clove (this will just sit in the dressing and flavor it, if you love really strong garlic flavor, press it through a garlic press) salt and pepper. Mix these till the honey dissolves, then whisk in 3 tblsp olive oil.


Curried Chicken Salad

This dish came out completely delicious! My husband took a bite and said “oohmaGod, That’s got to be the best sandwich ever..”  Then he took another bite and said, “You got mad skills baby”  :D  

I saw a segment on a show this a.m. which said that a good way to save money for Christmas shopping is to “shop your pantry”, instead of going to the store. Being a food blogger, I’m always at the grocery store $pending way too much. So, I decided to use what I have in the fridge for today’s lunch post.

I made a whole roast chicken the other night, and I had all sorts of fresh veggies in the crisper drawer. So I came up with this curried chicken salad recipe. I really like that it’s low cal, & full of veggies!

In a mixing bowl, combine:

1/2 cup organic, plain yogurt

2 tblsp organic mayo

1/4 to 1/2 tsp curry powder

1 small shallot, chopped

juice of 1/2 fresh lemon or lime

1 tablespoon honey

a pinch of dry parsley, or, better yet, some fresh chopped parsley (I only had dry)

salt and pepper

1/2 cup raisins

Chop 2 persian cucumbers, 2 stalks celery, & leftover chicken into cubes

Grate one large carrot

Toss all the cubes ingredients into the dressing and serve on toast with mixed greens.

p.s.  yum!

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