Cucumber Salad

• 1 1/2 large cucumbers, cubed
• 2 handfuls onions, chopped
• 2 oz feta cheese crumbles (about half a plastic tub)
• 2 tbsp lemon juice
• 1 tbsp EVOO
• salt
• 1 spoonful sunflower kernels

Combine all ingredients. Chill to let flavors marinade a little. Pretty much the easiest recipe ever.

Adapted from my aunt's recipe

BLT dip

I'm not even going to pretend like this one is healthy. But sometimes, you gotta splurge. This dip is always a huge hit at parties and was completely demolished at my Memorial Day party this weekend.

• 1 tub light sour cream (about 12-16 oz)
• 1 bottle reduced fat mayo (about 12-16 oz)
• garlic powder to taste (about 4 healthy shakes)
• 4 Roma tomatoes
• 3-4 large handfuls shredded iceberg lettuce
• 1 pkg reduced sodium bacon

Combine the mayo, sour cream and garlic powder. Let chill in the fridge for at least half an hour, or overnight if you're trying to get a head start on your party.

While the sour cream mixture is setting, chop the tomatoes into small chunks. With Romas, it's really easy to cut the guts out and just leave the "meaty" part of the tomato to work with.

Cook bacon until crispy. Let stand on paper towels to drain the grease and cool off. 

Spread the sour cream mixture evenly over a dip platter. Add the lettuce, then tomatoes.

Once the bacon has cooled, break into small chunks. Add on top of the lettuce and tomatoes.

From a family recipe.

Pizza Scramble

This recipe, adapted from one my parents made at their restaurant, is a super easy way to spice up the same old eggs and is great for both breakfast for dinner.

• 1 full egg
• 2 egg whites
• 4-5 turkey pepperoni
• small handful onions, chopped
• small handful bell peppers, chopped
• small handful mushrooms, chopped
• your favorite seasoning (I use Curt's or Lawry's)
• small handful shredded part skim mozzarella
• cooking spray
• pizza sauce

Whisk together the eggs and seasoning until fully combined.

Bring a burner to medium heat. Spray a medium skillet with cooking spray. Add the veggies and pepperoni and cook until the veggies get a little brown and soften. Take the pan off the heat for a moment and turn down the heat. Give another spray of the cooking spray.

Add the eggs and scramble until desired consistency. When the eggs are just about done, add the mozzarella. Keep it on the heat until the cheese starts to melt. 

Serve with pizza sauce

Dill Tilapia and Veggies

• 1/4 cup dry white wine (if you have such a thing as left over wine, freeze it for casseroles)
• 2 tbsp lime juice
• 1 1/2 tbsp EVOO
• 1/2 garlic cloves, minced
• salt
• 1/2 tsp dried dill weed
• 1 large yellow squash, cut into julienne strips
• 1 large handful baby carrots, finely chopped
• 1 small red bell pepper, cut into julienne strips
• 3 frozen tilapia fillets

Wisk together the wine, lime juice, EVOO, garlic, 1/2 of the dill weed, and a healthy shake of the salt. Set aside.

Turn on a George Foreman grill (cooking times will vary with actual grill).

Season the tilapia with salt and the remaining dill weed. Spray with cooking/EVOO spray. Grill (with the lid closed) about 4-5 minutes, or until the fish is evenly white and flakes easily with a fork.

While the fish is cooking, combine the vinaigrette mixture and the veggies. Let stand a few minutes, until the fish has cooled a little.

Serve together.

Adapted from Pampered Chef's Grill It Quick!

Mediterranean Inspired Pasta Salad

• whole wheat penne (about half a box)
• 1 1/2 tbsp sundried tomato EVOO
• 2 cloves garlic, finely chopped
• salt
• 1/2 cucumber, chopped
• 1 large handful of green bell pepper, chopped
• 1 large handful of onion, chopped
• 1 large handful grape tomatoes, each cut in half
• 1 large handful feta cheese

Bring a salted pot of water to a boil. Cook the pasta according to package directions, about 10 minutes.

While the pasta is cooking, mix together the EVOO, garlic and a pinch or two of salt. 

The last minute the pasta is cooking, add in the vegetables. Continue cooking together and drain. Toss pasta and veggies with EVOO sauce.

Can be served warm right off the stove or cold for leftovers the next day.

Slow Cooker Salsa Chicken

Sorry, dear readers, I was so eager to stuff my face I forgot to take a picture.

• 2 large skinless, boneless chicken breasts, each cut into two pieces
• 1 large jar of medium salsa
• 3/4 jar garlic and olive oil canned tomatoes
• 2 cloves garlic, chopped
• 1/2 small onion, chopped into large chunks
• 1 green bell pepper, chopped into large chunks
• Taco seasoning, about 2 or 3 healthy shakes from a packet

Pour about half of the salsa and canned tomatoes into the bottom of the croc pot. Give a little stir to combine. Add the chicken breasts, so none are touching. Add in the pepper, onion and garlic, spreading out evenly in the pot. Cover the meat and veggies with the remainder of the salsa and tomatoes.

Cook on low heat for about 8 hours. Plug it in when you leave for work and it should be ready when you walk in the door.

If you're like me and commute to work or have long hours, it might get just a smidge over-done. I'm gone for 10 hours and when I got home the salsa had just started to condense and the peppers lost a little color. Otherwise, it still tasted great and the chicken fell right apart.

Serve with low fat sour cream, or plain Greek yogurt if desired.

Adapted from recipes.sparkpeople.com.