Barbequed Cauliflower Salad

Cauliflower is a shape-shifting vegetable that can transform into “rice,” “steak,” or even pizza crust. I like to think of it as the crunchy superhero of healthy eating.

In fact, it’s a superfood loaded with vitamins C, K, a bunch of Bs, heart-healthy omega-3 fatty acids, and biotin, which promotes healthy skin and hair. In short, it’s a veggie that helps keep you healthy AND pretty. Cauliflower should wear a cape.

As if cauliflower weren’t versatile enough, it takes the place of chicken or tempeh in this recipe for a hearty barbecued salad that’s perfect for upcoming summer grill-outs or a bring-to-work lunch.

Chock-full of greens, fiber and protein, this barbecued cauliflower salad works as a stand-alone meal or as a side to a lean protein. More great news: This barbecued cauliflower salad is only 336 per serving, without compromising the smoke, zest, and crunchiness that are so essential.

bbq cauliflower salad recipe

Barbecued Cauliflower Salad

Total Time: 26 min.
Prep Time: 15 min.
Cooking Time: 11 min.
Yield: 2 servings

Ingredients:
½ medium cauliflower, cut into florets (or 3 cups florets)
½ tsp. olive oil
¼ cup barbecue sauce, reduced-sugar
3 cups coarsely chopped romaine lettuce
½ cup canned black beans, drained, rinsed
½ cup corn kernels
¼ medium red onion, chopped
1 medium carrot, shredded
½ medium avocado, sliced

Preparation:
1. Preheat oven to 350º F.
2. Place cauliflower on a large baking sheet.
3. Drizzle with oil. Toss to blend. Bake for 5 to 7 minutes.
4. Brush cauliflower evenly with barbeque sauce. Bake for an additional 3 to 4 minutes, or until tender-crisp. Set aside to cool.
5. Combine lettuce, beans, corn, onion, and carrot in a medium serving bowl; toss gently to blend.
6. Top with cool cauliflower and avocado. Serve immediately.

Tips:
Look for barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.

Nutrition Facts (per serving):
Calories: 336
Total Fat: 12g
Total Carbs: 51g (Fiber: 15g; Sugars: 18g)
Protein: 14g

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Roasted Chicken and Butternut Squash Soup

Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight.

Tip: Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about 2 frozen pieces.

Roasted Chicken and Butternut Squash Soup Recipe

Roasted Chicken and Butternut Squash Soup

Total Time: 38 min.
Prep Time: 15 min.
Cooking Time: 23 min.
Yield: 8 servings, about 1 cup each

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 cups low-sodium organic chicken broth
2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)
Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
8 oz rotisserie chicken breast, boneless, skinless, shredded
1 cup frozen corn (or roasted corn)
2 cups cubed butternut squash

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
5. Divide evenly between eight serving bowls.

Nutritional Information (per serving):
Calories: 168
Total Fat: 3 g
Total Carbs: 23 g (Fiber: 3 g; Sugar: 2 g)
Protein: 13 g

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Chicken and Pear Salad

Spinach, honey, and pears make this dish sweet, savory, and delicious. The skin of a pear contains about four times as many phytonutrients as the flesh, and about half of the fruit’s total fiber, so if you prefer to, you can leave the skin on in this recipe.

Chicken and Pear Salad

Chicken and Pear Salad Recipe

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. raw honey
6 cups fresh spinach
8 oz cooked chicken breasts, boneless, skinless, chopped
2 medium pears, peeled, sliced
¼ cup chopped raw walnuts
1 oz crumbled feta cheese

Preparation:
1. Combine oil, vinegar, and honey in a small bowl; whisk to blend. Set aside.
2. Place spinach, chicken, pears, and walnuts in a large bowl; mix well.
3. Drizzle salad with dressing; toss gently to blend.
4. Divide evenly between 4 plates; sprinkle evenly with cheese.

Nutrition Facts (per serving):
Calories: 264
Total Fat: 12 g
Total Carbs: 19 g (Fiber: 4 g; Sugars: 12 g)
Protein: 21 g

Sweet Potato Skins with Turkey Bacon and Tomatoes Recipe

Nutritious baked sweet potatoes replace fried white potatoes in this healthy makeover of a popular bar snack. Instead of fatty bacon and sour cream, this sweet potato skins recipe uses turkey bacon and nonfat Greek yogurt. With only 190 calories per serving, they make a delicious snack, and can even be eaten for lunch or dinner.

Sweet Potato Skins

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings

Ingredients:
4 baked medium sweet potatoes, cut in half
1 tsp. olive oil
½ tsp. sea salt (or Himalayan salt)
8 Tbsp. low-fat plain Greek yogurt
2 slices cooked turkey bacon, chopped
2 medium tomatoes, chopped
8 green onions, thinly sliced

Preparation:
1. Heat oven to 400° F.
2. Scoop flesh out of sweet potatoes and reserve for another use.
3. Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.
4. Top each sweet potato half evenly with yogurt, turkey bacon, tomato, and green onions.

Nutritional Information (per serving):
Calories: 190
Total Fat: 3 g
Total Carbohydrates: 34 g (Fiber: 6 g; Sugar: 6 g)
Protein: 7 g

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Nachos with Baked Tortilla Chips Recipe

These nachos made with freshly-baked tortilla chips are going to become a snack you crave—good thing they have only 258 calories per serving!

 Healthier Nachos with Baked Tortilla Chips

nachos with baked tortilla chips

Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings

Ingredients:
4 corn tortillas, cut into wedges
2 tsp. olive oil
½ medium lime
1 dash chili powder
Sea salt (to taste, optional)
½ cup cooked pinto beans, warm
4 oz cheddar (or jack) cheese, shredded
2 medium tomatoes chopped
½ medium onion, finely chopped
½ medium green bell pepper, chopped
½ medium jalapeno, seeds and veins discarded, finely chopped
¼ medium avocado, chopped
4 fresh cilantro sprigs, chopped
2 Tbsp. reduced fat (2%) plain Greek Yogurt

Preparation:
1. Heat oven to 375° F.
2. Brush both sides of tortillas with oil. Arrange in a single layer on a baking sheet. Bake for 10 to 15 minutes, or until crisp.
3. Squeeze lime over chips. Sprinkle with chili powder and salt (if desired).
4. Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese. Repeat.
5. Bake chip mixture for 3 to 4 minutes, or until cheese melts.
6. Top with tomatoes, onion, bell pepper, jalapeno, avocado, cilantro, and yogurt.

Nutritional Information (per serving):
Calories: 258
Total Fat: 15 g
Carbohydrates: 22 g (Fiber: 4 g; Sugar: 4 g)
Protein: 12 g