Monthly Archives: June 2016

Macaroni Salad

For our take on this classic picnic side, we use a combination of mayonnaise and Greek yogurt to deliver a creamy salad with far fewer calories than using mayonnaise alone. Then we really punch up the flavor with celery, red bell pepper, sweet relish, mustard, and celery salt, in place of ordinary salt.

Macaroni Salad
 
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Recipe type: Sides
Makes: 6 side dish portions
Ingredients
  • 8 ounces elbow macaroni
  • ¾ cup diced celery
  • ⅓ cup finely diced red bell pepper
  • 6 ounces plain nonfat Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons sweet relish
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon yellow mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon celery salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon pepper
Directions
  1. Cook the elbow macaroni according to the package directions. Drain and rinse under cold water before adding to a large mixing bowl.
  2. Add all the remaining ingredients to the mixing bowl, and fold together until all is well combined.
  3. Cover, and refrigerate for at least 1 hour before serving.
Perfect Portion Macaroni Salad

HELPFUL TIP: For the perfect macaroni consistency, cook the pasta 1 minute less than you normally would, testing to see that it is just slightly more al dente than you prefer. The mustard and vinegar will continue cooking the pasta as it chills in the fridge, letting the dressing actually absorb into the macaroni itself.
Serving size: ½ cup Calories: 100

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Lemon & Herb Roasted Chicken Thighs

We use a slew of fresh herbs and spices for our exceptionally moist Lemon and Herb Roasted Chicken Thighs. Not only is this recipe delicious, it’s a snap to cook, because we only have to monitor evenly sized chicken thighs rather than temping a whole chicken. We save calories by removing the chicken skin, but using the dark meat ensures that each piece is nice and tender. No question, this is our new go-to comfort roast chicken.

Lemon & Herb Roasted Chicken Thighs
 
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Recipe type: Everyday Meals
Makes: 8 Lunch or 4 Dinner portions
Ingredients
  • 8 boneless, skinless chicken thighs (about 2 pounds)
  • 1 tablespoon butter, melted
  • Juice from 1 lemon
  • ½ teaspoon light brown sugar
  • 4 cloves garlic, sliced
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon lemon zest
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon paprika
Directions
  1. Preheat the oven to 425°F. Place the chicken thighs in a roasting pan.
  2. In a small bowl, combine the butter, lemon juice, and brown sugar, and then drizzle over the chicken thighs.
  3. Sprinkle the garlic, thyme, sage, lemon zest, Italian seasoning, salt, pepper, and paprika evenly over the chicken thighs.
  4. Bake for 20 minutes, or until a meat thermometer inserted into the thickest piece registers 165°F. Serve immediately.
Perfect Portion Lemon & Herb Roasted Chicken
Serving size: ½ chicken thigh Calories: 100

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Summer Vegetable Salad

Mona’s Family Favorites: Martha’s Vineyard is my happy place! Every summer my family and I enjoy lazy beach days, bike rides, game nights, purchasing island-grown fruit and veggies at the farmer’s market, and preparing delicious homemade meals on the porch. The cool, crisp texture of these brightly seasoned veggies make the ideal refreshing meal for a warm summer day.

Summer Vegetable Salad
 
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Recipe type: Soups, Salads & Sandwiches
Makes: 5 lunch portions
Ingredients
  • 1 (10-ounce) bag frozen corn kernels, thawed (see tip)
  • 1 pint grape tomatoes, halved
  • 1 large zucchini, diced
  • ½ red onion, thinly sliced
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sugar
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. Place all of the ingredients in a large serving bowl, and toss to combine.
  2. Cover, and refrigerate for at least 2 hours before serving.
Perfect Portion Summer Vegetable Salad

HELPFUL TIP: You can also make this with 3 ears of fresh corn, boiled for just 4 minutes and cooled completely before removing the kernels from the cobs to prepare the salad.
Serving size: ½ cup Calories: 100

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