Tuna & Kale Pasta Salad
PIN IT!Labor day always comes so quickly, don’t you think?
The months leading up to Memorial Day always seem SO slow, they just inch by as we anxiously await the kick off of summer. Then it seems labor day just appears out of nowhere, the weekend that really “ends” summer, just as Memorial Day starts it. It’s funny how time seems to work, when you’re not counting down it just…blurs past you.
It’s been an interesting summer, I’ll say that. And even though I’ve wished for it to end numerous times, I’m still sad to see it go.
I’ve learned more about myself, my relationship and my friendships this summer than I ever have before. Faced with adversity and trauma, you really see parts of your soul and yourself that are often hidden. It’s scary, horrifying and intensely liberating.
I think everyone needs a summer like the one I had, because isn’t that what makes us stronger, better people? Being tested to our limits, being stretched apart and pushed around? I think so, at least. Even though it was hard, I’ll always look back on this summer and be proud of myself and how damn strong I turned out to be.
Easy tuna & kale pasta salad
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Serves about 8.
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
- 8 ounces shell pasta
- 1 package frozen kale, defrosted
- 4 pieces of turkey bacon, cooked and crumbled
- 1 can tuna (in water), drained
- About 1/2 cup sun dried tomato pesto
- 1/3 – ½ cup part-skim shredded mozzarella
- Salt and pepper
Directions:
- Bring a large pot of water to a rapid boil. Add salt and pasta; cook until pasta is al-dente, about 8 minutes. Rinse in cold water and set aside.
- Mix the tuna, kale, mozzarella and salt and pepper together. Mix the pasta with the sun dried tomato pesto and stir in the tuna and kale mixture.
- Top with bacon bits and serve immediately.
Nutritional information per serving:
Calories: 340
Fat: 9.2 grams
Carbohydrates: 49 grams
Fiber: 4 grams
Protein: 18.5 grams
Weight Watchers Points: 8
Claire
Tags:healthy recipe, labor day picnic recipes, labor day recipes, pasta salad recipe, side dish recipes, tuna recipes
Chocolate Avocado Peanut Butter Pudding
Looking for a fun dessert? Try this delicious chocolate avocado peanut butter pudding!
I feel like this title needs a “y’all!” at the end for some reason. Doesn’t it just sound better with a southern accent? After spending a few years in the deep south for college, I must say, I have an affinity for deep Southern drawls. I have no idea why, I just love em. Whenever I’m…drunk and pretending to be from another region and/or country, I always whip out my southern accent first, followed by my dashing London accent (just ask Jackie about it).
I’m pretty sure, though, in all my years in Georgia, there wasn’t much chocolate avocado puddin’ eating. My friends and I were more of the “ramen noodles, McDonalds, Bud Light” kind of food group people. I mean, the only avocados I saw back then were smashed in the guacamole they served at our infamous Mexican restaurant El Som. Even though I was 10 (okay, fine, 20) pounds lighter back then, I didn’t cook. And I certainly didn’t sit around thinking of ways to put avocados and the new Weight Watchers Brownie Bliss Bars into a unique dessert.
It’s funny, I actually had a few months where I did cook. I thought “Hey, I’ve always loved food. Why don’t I try my hands at cooking?” I even made a giant bowl of weird spaghetti/noodles for when my older brother came to visit. He looked at it and said “Um, I’ll pass.” I think that was my sign to go back to what I knew how to do back then, write, boss people around and drink wine. Looking back, I don’t think I had the heart. I wanted to cook because I was scared to find a job outside of college. I didn’t want to cook because I loved it more than anything in the world, which is why I do it now.
Life’s funny, you know? You think back to who you were just a few years ago and it’s like looking into the face of a stranger. If I met Georgia Southern Claire today, she’d hardly recognize me. And when she finally realized it was future her, I’m pretty sure the first thing out of her mouth was “God, I’ve really let myself go.” I’m kidding, kind of. I hope she’d be proud, that skinny, sassy little brainiac.
Chocolate Avocado Peanut Butter Pudding
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Yields about 1 cups. Recipe adapted from Healthfully Ever After.
Prep time: >5 minutes
Ingredients:
- 1 avocado
- 2 1/2 tablespoons low-fat crunchy peanut butter
- 1/4 cup nonfat Chobani yogurt
- 2 tablespoons red wine (you can use milk instead)
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 Weight Watchers Brownie Bliss triple chocolate brownie, chopped
- 1 teaspoon vanilla
- 1 1/2 tablespoons brown sugar
Directions:
- Place all ingredients into a powerful blender (I used my Blendtec) and blend until smooth. I blended mine a little less because I liked it sort of chunky. Top with whipped cream and serve!
Nutritional information per serving (about 1/3 cup):
Calories: 225
Fat: 14 grams
Carbohydrates: 22.6 grams
Fiber: 1.4 grams
Protein: 4.6 grams
Weight Watchers Points: 6
Quinoa Caprese Salad
Say goodbye to summer this Labor Day by serving up a big bowl of this quinoa caprese salad!
Can you believe Labor Day is just 2 weeks away? Normally this makes me a little sad, but with how crappy this summer was, I’ve never been more excited for the end of it. However, with that being said, that doesn’t mean there aren’t a few things about summer that I’ll really miss.
Like the amazing produce, for one. Is anyone else going to miss those giant tomatoes, juicy peaches and plump strawberries you find at the farmers market? I love fall produce, like pumpkin, pears and squash, but there’s just nothing quite like biting into a perfectly ripe peach on a hot summer day.
I’ll also miss the warm weather, the longer days, the beautiful sunsets. I’ll miss wearing tank tops, shorts and flip flops all day without having to bundle up. I’ll really miss the sounds and smells of summer, like the laughter of kids outside playing, the smell of barbecues and fresh lemonade. These are things I’ll definitely miss, but good lord am I ready for fall.
Anyone else with me?
CLICK HERE FOR THE DELICIOUS QUINOA CAPRESE SALAD RECIPE!
Nutritional information per serving (about 1/2 cup):
Calories: 379
Fat: 8 grams
Carbohydrates: 60 grams
Fiber: 10 grams
Protein: 16 grams
Weight Watchers Points: 9
Sweet Potato Chip Crusted Chicken
Spruce up your boring chicken dinners by making this crispy and delicious sweet potato chip crusted chicken breast!
Some people have engagement chicken, marriage chicken or “I just had a baby chicken.” Me? I have “we finally got the okay to move out this awful apartment complex!” That’s right, we recently found out we can move completely OUT of this complex into a new place, far far away! To say I’m ecstatic is an understatement. Y’all know it’s been a hellish two months for us so this news is exactly the light in the dark we needed. I’ve already started looking at places and we have appointments every night this week (and the weekend!) to look at a potential new home. I’m just…so excited.
When I’m happy, you can’t pry me out of the kitchen. So to celebrate, I grabbed my favorite Food Should Taste Good sweet potato chips, some extra plump chicken breasts and made our new favorite dinner. Who knew chip crusted chicken could be so good? I mean, really?
As you know I’m now a partner with Food Should Taste Good, so every month I’m going to be featuring two delicious recipes using their all natural, lower fat chips. If you have any recipes you want to see, send me an email!
Now go make this “we’re moving out” chicken for dinner. You won’t be disappointed. Just sub in “we’re moving out” for whatever it is your celebrating. (I hear this is perfect “I finally lose those last 5 pounds!” chicken too).
Sweet potato chip crusted chicken breast
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Serves 4.
Prep time: 30 minutes
Cook time: About 45 minutes
Ingredients:
For the chicken
- 4 5 ounce boneless, skinless chicken breasts
- 4 cups crushed Food Should Taste Good sweet potato chips
- 1/4 cup whole wheat flour
- 1 egg, beaten
- Salt and pepper to taste
For the sauce
- 6 tablespoons dijon mustard
- 1/3 cup fat-free mayonnaise
- 1 tablespoon minced Italian herbs
Directions:
- Preheat oven to 375 degrees F. Grease a baking dish (we used a 9 x 13) with nonstick cooking spray and set aside.
- Place the egg, flour and crushed chips into three separate shallow bowls. Dip the chicken breasts in the flour, then dredge in egg and then liberally cover in chips. Place in the baking dish. Repeat until all of the chicken is coated.
- Bake for about 40 – 45 minutes or until no longer pink in the middle (a meat thermometer should reach 170 degrees F).
- To make the sauce, whisk the mustard, mayo and herbs. Once chicken is done, drizzle two tablespoons of sauce and enjoy!
Nutritional information per chicken breast:
Calories: 321
Fat: 7.25 grams
Carbohydrates: 25.75 grams
Fiber: 2 grams
Protein: 37 grams
Weight Watchers Points: 8
Oatmeal, Cranberry & Banana Energy Balls
Not a big morning eater but need to start? Pop in a few of these low-fat, high-fiber and super healthy oatmeal, cranberry and banana energy balls for an easy on the go breakfast!
I would call these bites but I find the word “balls” to be more amusing. Yes, I’m a 27 year old woman and no, I don’t think the word balls will ever NOT be funny or make me think of..well..you know. I’m a little late to the energy BALLS (snicker snicker) train but boy am I glad I hopped on (I’m on fire with these puns today). These healthy little bite-size balls of joy are the perfect after workout snack or mid-morning treat. Or in my case the perfect pick me up after I’ve crashed from too many cups of coffee around 11am.
I’m not usually a morning eater but lately I can’t seem to get enough breakkie. I wake up, funnel a few cups of coffee and immediately want to eat everything in my sight. I can’t though since I’m perpetually on a diet. And really, who can actually eat oatmeal everyday without turning homicidal? So I’m constantly trying to think of new, healthy recipes that will fill me up and not make me stabby or sad. And that, my friends, is when the balls come in.
Please, just try reading that without laughing. I DARE YOU. Now what I love about these energy bites is how versatile they are. I’ve seen recipes for pumpkin, pistachio and chocolate, each one looking more delicious than the last. So I decided to whip up my own variety of these popular little nuggets, with some of my favorite ingredients, like dried cranberries, bananas and peanut butter.
If you’re in need of a healthy pick me up that’s also portable, make these delicious energy balls. Just be warned, they are seriously addictive!
Oatmeal, Cranberry & Banana Energy Balls
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 20 balls. Recipe inspired byCookie Monster Cooking.
Prep time: About 5 minutes
Chill time: About 1 1/2 hours
Ingredients:
- 1 cup old-fashioned oats
- 2/3 chopped peanuts
- 1/2 cup chopped dried cranberries
- 1 very ripe banana, mashed
- 1/2 cup creamy peanut butter
- 1/3 cup honey or agave
- 3 tablespoons chia seeds
- 1 teaspoon vanilla
Directions:
- Mix the oatmeal, peanuts, cranberries, mashed banana, peanut butter, honey, chia seeds and vanilla together in a large mixing bowl. Cover with saran wrap and place in the fridge to chill for an hour.
- Once chilled, scoop the dough in pieces and roll into one-inch balls. Place on a greased plate and freeze for about 30 minutes. Then enjoy! *To keep them longer, keep them chilled.
Nutritional information per ball:
Calories: 118
Fat: 6.7 grams
Carbohydrates: 12.5 grams
Fiber: 1.5 grams
Protein: 3.4 grams
Weight Watchers Points: 3
