Cobby Chop Cobb Salad

Can you tell I'm experimenting with Hungry Girl? Her recipes have not disappointed thus far!

HG's Crazy-Delicious Cobby Chop

A Cobb Well Done!

Not to be Cobb snobs, but our Crazy-Delicious Cobby Chop is REALLY good. So good, in fact, that we couldn't even wait to debut it in the very first HG book, Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World . So we ripped the recipe straight from the pages of the soon-to-be-released book, and here it is! GET EXCITED, PEOPLE!!!

Ingredients:
6 cups chopped romaine lettuce
4 oz. cooked boneless skinless lean chicken breast, chopped
4 slices (about 2 ounces) extra lean turkey bacon
1 cup cooked & chopped asparagus
1 cup chopped tomatoes
1/2 cup canned beets, drained & chopped
2 large hard-boiled egg white, chopped
¼ cup shredded fat-free mozzarella cheese
2 tsp. minced scallions

Directions:
Cook bacon according to package directions (either in a pan with nonstick spray, or in the microwave). Once cool enough to handle, chop and set aside. Place lettuce in a large bowl. Add your chopped ingredients by placing them on top of the lettuce in individual rows in this order: turkey bacon, cheese, asparagus, chicken, tomatoes, egg white, and beets. Sprinkle the scallions on top. Serve with your guilt-free dressing of choice (check out HG's latest grocery list for some of our faves), and enjoy! MAKES 2 SERVINGS

Serving Size: ½ recipe (without dressing)
Calories: 223
Fat: 3g
Sodium: 565mg
Carbs: 16g
Fiber: 6.5g
Sugars: 8g
Protein: 36g

POINTS® value 4*

Tomato, Eggplant and Mozzarella Salad

This is just a traditional Italian caprese salad with roasted eggplant added to it. We used freshly picked eggplant and tomatoes. Roasting the eggplant gave it a scrumptiously sweet flavor, a perfect pair with vine ripened tomatoes. Serve with risotto or freshly sliced Italian bread. Che bella!

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
salt and freshly ground pepper
1 pound fresh mozzarella, thinly sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn

Directions

• Preheat oven to 400 degrees. Cover two baking sheets with foil, brush with one tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

• On a serving platter, first layer tomato and mozzarella in single-file-line fashion. Sprinkle with salt and fresh black pepper. Drizzle with remaining olive olive oil, top with half of the basil. Arrange roasted eggplant over tomatoes and cheese, top with remaining basil leaves.

Seven-Layer Salad

Summer is not over yet! There are still a few backyard bbq's to be had. I have posted two versions of the same yummy salad. This first is a low-calorie one (84 calories per serving) and the second is full-calorie( 384 calories per serving). Your approach to each salad is individual and so to say that one is tastier than the other is not for me to judge. Do what tastes and feels right. Happy Eating!

EATINGWELL.COM

ingredients

8 cups shredded romaine lettuce
1 cup frozen peas, thawed
1 medium yellow bell pepper, diced
1 cup halved grape tomatoes or quartered cherry tomatoes
1 cup sliced celery
1/2 cup sliced scallions
3/4 cup nonfat plain yogurt
3/4 cup low-fat mayonnaise
2 teaspoons cider vinegar
1-2 teaspoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded reduced-fat Cheddar cheese
1/2 cup thinly sliced fresh basil
3 strips cooked bacon, crumbled

directions

1. Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.

2. Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled
   
   

Makes 10 servings, about 1 cup each

NUTRITION INFORMATION: Per serving: 84 calories; 4 g fat

ALLRECIPES.COM

1 pound bacon

1 large head iceberg lettuce - rinsed, dried, and chopped

1 red onion, chopped

1 (10 ounce) package frozen green peas, thawed

10 ounces shredded Cheddar cheese

1 cup chopped cauliflower

1 1/4 cups mayonnaise

2 tablespoons white sugar

2/3 cup grated Parmesan cheese

directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.

3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Makes 12 servings

NUTRITION INFORMATION: Per Serving: 384 calories; 37.2 g fat

Chinese Chicken and Noodle Salad

1 3-ounce package low-fat ramen-noodle soup mix (see Note)
1/4 cup slivered almonds
1 tablespoon sesame seeds
1 1/2 teaspoons canola oil
1 pound boneless, skinless chicken breasts, trimmed
3 1/4-inch-thick slices fresh ginger
1/2 teaspoon salt
3 tablespoons orange juice
3 tablespoons cider vinegar
5 teaspoons reduced-sodium soy sauce
5 teaspoons sugar
3/4 teaspoon toasted sesame oil
2 cups shredded green cabbage
1 medium carrot,
shredded 3 scallions,chopped

1. Preheat oven to 350°F. 2. Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack. 3. Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.) 4. Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved. 5. Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well. Makes 4 servings

eatingwell.com

NUTRITION INFORMATION: Per serving: 399 calories; 12 g fat

TIP: Tip: Ramen noodles, usually packaged with a seasoning mix to make instant soup, are a convenient—and seemingly healthful—product. But what you may not realize is that the noodles have been deep-fried. A serving of the soup contains 8 grams of fat. Look for baked ramen, with only 1 gram of fat per serving. Be sure to check the label so you know what you’re buying.

MAKE AHEAD TIP: Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.

Broccoli Bacon Salad

Ok, ya'll. How many times have you gone to a 4th of July potluck or BBQ and wished there were some healthier options that we more than just you're plain old lettuce salad or fruit tray? If you said yes...or even if you said no we have a solution! This month's issue of Eating Well Magazine published a whole section on made over potluck faves like this Broccoli Bacon Salad. Your average broccoli bacon salad is a whopping 460 calories per 1/2 cup serving. This health wise one is an amazing 89 calories per 1 cup serving! So you really can't go wrong. For more slimmed down recipes from Eating Well that will rock your tastebuds and this year's BBQ go to: eatingwell.com

Broccoli Bacon Salad

1 clove garlic, minced
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns (see Tip)
1 8-ounce can sliced water chestnuts, rinsed and chopped
3 slices cooked bacon, crumbled
3 tablespoons dried cranberries
Freshly ground pepper to taste

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing. Serves 6

NUTRITION INFORMATION: Per serving: 89 calories; 4 g fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.