Copy Cat LemonadeLA Avocado, Tomato & Pine Nut Salad

Avocado, Tomato & Pine Nut Salad

For my old roommates 25th birthday a few weeks ago, she decided to host a guacamole competition. While I live and breathe by my guac recipe, I wasn’t sure if it would be too similar to every other guacamole recipe that would be showcased that evening. Taking inspiration from my lunch at Lemonade on Sawtelle earlier this month, I opted to create a copy cat of their seasonal avocado, tomato and pine nut salad.  This side is super fresh and just tastes clean and natural– I could probably eat this for lunch everyday and not get sick of it! While I did not win the competition, the birthday girl picked mine as her favorite, so that ought to be reason enough to make this recipe immediately.

Avocado, Tomato & Pine Nut Salad

ingredients:
4 firm-ripe Hass avocados, halved, pitted, peeled, and cut into chunks
1 pint cherry or grape tomatoes, halved crosswise
1/4 cup pine nuts
coarse salt and freshly ground black pepper
Juice of 1 lime
1 tsp honey
1/2 tsp Dijon mustard
1/2 tsp minced garlic cloves
1/2 tsp coarse salt
1/2 tsp teaspoon freshly ground black pepper
2 tbsp olive oil

Avocado, Tomato & Pine Nut Salad

directions:
In a blender or in a small bowl with a whisk, combine the lime juice, honey, mustard, garlic salt, and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

In a mixing bowl, combine the avocados, tomatoes, pine nuts, and vinaigrette. Toss gently and season generously with salt and pepper. Serve chilled.

Recipe from Fab, Fit, Fun.

Avocado, Tomato & Pine Nut Salad

Italian Turkey Meatloaf

Italian Turkey Meatloaf

Meatloaf was a key dinner staple growing up, my dad would make two loafs at least twice a month and no one ever seemed to get sick of it. Maybe it was the fact that he served it with corn, hands down my favorite vegetable, and mashed potatoes, my favorite comfort food; regardless, I still crave his meatloaf to this day. It’s actually kind of crazy how many different meatloaf recipes there are and how varied you can get. Bill thought my dad’s meatloaf recipe was too meat-y so I opted for a more vegetable rich option, with a slight Italian twist. The results were great and by using ground turkey instead of traditional beef and pork, this Italian meatloaf easily becomes a healthy diet dinner.

Italian Turkey Meatloaf

ingredients:
1 yellow onion, diced
1 jarred red pepper, diced
olive oil, for sauteing
5 cloves garlic
1 vine-ripened tomato, diced
1 tablespoon dried Italian seasoning
1 egg
3/4 cup tomato sauce
1 teaspoon Worcestershire sauce
1 + 1/4 pounds ground turkey
1/2 cup Italian seasoned bread crumbs
1/4 teaspoon black pepper
2 tablespoons Parmesan cheese, grated
1 cup reduced fat mozzarella cheese, shredded

Italian Turkey Meatloaf

directions:
Heat a skillet with enough oil to cover bottom of pan over medium-low heat, add onion and pepper, saute until tender. Add garlic, saute until fragrant; add tomato and Italian seasoning, saute 3-4 minutes. Set aside to cool.

Preheat oven to 400 degrees F. In a large bowl whisk together egg, 1/4 cup tomato sauce and Worcestershire. Add ground meat, bread crumbs, black pepper, Parmesan and sauteed vegetables. Combine with a fork; mix in 1/2 cup of mozzarella.

In a large, greased roasting pan form the meat into a loaf. Spread the remaining 1/2 cup sauce over top and sprinkle with remaining 1/2 cup mozzarella. Bake about 45 minutes or until no longer pink in the middle. Let sit five minutes before serving.

Serves 5 // 334 calories

Recipe from Cinnamon Spice and Everything Nice.

Italian Turkey Meatloaf

Sriracha Baked Salmon and Coconut Milk Quinoa

Sriracha Baked Salmon and Coconut Milk Quinoa

I am always trying to find recipes with just enough spice that I can enjoy the flavor, but still enough of a kick that Bill isn’t dumping an entire bottle of hot sauce over my perfectly flavor-balanced meal. The best way to describe my new go to salmon recipe is “a little bit of sweet, a little more spicy and a whole lot of yummy.” We seriously cannot get enough of the flavor – I’ll cook up a whole pound of this salmon and use leftovers for easy salads for weekday lunches. Although, I definitely love the combination of some nutty quinoa and scallions for dinner, the side dish options are as endless as the options for leftovers, if you’re lucky enough to have them!

Sriracha Baked Salmon and Coconut Milk Quinoa

ingredients:
1 pounds salmon, skin removed and cut into 4 fillets
Zest and juice of 2 limes
3 teaspoons sriracha hot sauce
2 tablespoons brown sugar
1 teaspoon sea salt
1/2 cup dry quinoa
1/2 cup lite coconut milk
1/2 water
Scallions, for garnish

Sriracha Baked Salmon and Coconut Milk Quinoa

directions:
Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon fillets foil lines pan. Grate a little lime zest over each piece of of salmon.

In a small bowl whisk together lime juice, sriracha, brown sugar, and salt. Pour sauce over salmon fillets.

Place salmon in oven and roast for 16 minutes.

While the salmon is cooking, combine the coconut milk, water and quinoa in a pot over medium high heat. Bring to a boil, then allow to simmer for 15 minutes until the liquid has evaporated. Toss quinoa with scallions and serve under the salmon.

Serves 4 // 437 calories

Salmon recipe from Baker by Nature.

Sriracha Baked Salmon and Coconut Milk Quinoa

Garlic & Soy Pork Chop with Cabbage Salad

Garlic & Soy Pork Chop with Cabbage Salad

There’s something about the way pork tastes that makes me think I’m getting away with a really bad meal choice every time I make it. This is probably one of the healthiest pork recipes in my arsenal and, trust me, it doesn’t disappoint. It’s crazy to think my dad used to make me this for lunch when I was in high school, so from my own experience you don’t have to worry about the salad getting soggy or gross waiting for your mid-day break.

Garlic & Soy Pork Chop with Cabbage Salad

ingredients:
center-cut pork chops, trimmed of all visible fat
1 tablespoon light soy sauce
2 teaspoons garlic, minced
1⁄2 teaspoon paprika
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 medium red onion, thinly sliced
4 cups red or green cabbage, thinly sliced
2 ribs celery, thinly sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 tablespoons balsamic vinaigrette dressing, divided
4 tablespoons shredded reduced-fat mozzarella cheese, divided

Garlic & Soy Pork Chop with Cabbage Salad

directions:
Sprinkle pork chops all over with soy sauce, garlic, paprika, salt, and pepper.
Cover and refrigerate 20 minutes – 2 hours.

Preheat a grill pan over medium high heat. Place the pork chops on the pan. Cook, turning once, for 12 minutes or until a thermometer inserted in the center reaches 155 degrees F and the juices run clear. Let stand for 10 minutes, then cut into thin slices.

Warm the oil in a medium skillet over medium heat. Add onion, cabbage, celery, salt and black pepper. Cook, stirring frequently, for 10 minutes or until tender.

Divide cabbage mixture among 4 plates. Arrange peppers and pork on top. Drizzle each with 1 tablespoon dressing; sprinkle each with 1 tablespoon cheese.

Serves 4 // 305 calories

Garlic & Soy Pork Chop with Cabbage Salad

Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette

Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette

I’m always looking for new and interesting recipes to make weekday dinners fun, but also keep the prep time down to a minimum. Chicken for dinner 5 different ways is not variety in my book, especially when I’m eating my dinner leftovers for lunch throughout the week too. When I saw this recipe in Cooking Light I couldn’t believe 1) how yummy the lamb looked 2) that this recipe would take less than 30 minutes and 3) that I hadn’t bookmarked the page the second I turned to it. I consider myself and adventurous chef, but when I went to my local Ralph’s and saw only one option for lamb, I started to worry I wouldn’t be able to get this recipe just right. {Sidenote: check out your local Trader Joe’s, when I looked the following week, they had a bigger selection of lamb and it was wayyyy cheaper!!} Once it came time to actually make this dinner, it couldn’t have been easier — it was my first time cooking lamb and you definitely don’t have to be a rocket scientist to get it right. Plus with the lemony-thyme dressing, it’s hard to screw anything up with this recipe.

Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette

ingredients:
Cooking spray
8 (4-ounce) lamb loin chops
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 package farro
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped shallots
2 teaspoons honey
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh thyme
2 ounces baby arugula

Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette

directions:
Heat a grill pan over medium-high heat. Coat with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to pan; cook 5 minutes on each side. Remove from pan; let stand 5 minutes.

Cook farro according to package directions. Drain and spread out on a baking sheet to cool slightly.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, rind, and next 6 ingredients (through thyme) in a small bowl.

Combine farro and arugula in a bowl. Add half of dressing; toss to coat. Divide farro mixture evenly among 4 serving plates; arrange 2 lamb chops on each plate. Drizzle remaining dressing over lamb.

Serves 4 // 484 calories

Recipe from Cooking Light.

Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette