Seared Scallops, Sweet Potato, and Pecan Salad

Very filling tasty salad!

Ingredients:

Vinaigrette
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Dash of salt
Dash of freshly ground black pepper

Salad
3 cups (1/2-inch) cubed peeled sweet potato
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound sea scallops
6 cups gourmet salad greens
1 cup seedless red grapes, halved
1 large red bell pepper, cut into thin strips
1/4 cup pecans, toasted

Directions:

To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.

Preheat oven to 400°.

To prepare salad, arrange the sweet potato in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potato with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake at 400° for 25 minutes or until potato is tender, turning once after 15 minutes. Cool completely.

Sprinkle scallops with 1/4 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 2 minutes on each side or until done. Combine sweet potato, greens, grapes, and red bell pepper in a large bowl. Drizzle vinaigrette over potato mixture; toss gently to coat. Place 1 1/3 cups salad mixture on each of 6 plates; divide scallops evenly among salads. Sprinkle each serving with 2 teaspoons pecans.

Nutritional Information: Calories 230 Fat 7 Protein 15.6 Carbs 27.7 Fiber 4.5 Cholesterol 25mg Sodium 483mg

Feta-Stuffed Chicken Burger

Yummmmmm!

Ingredients:

	1 pound(s) uncooked ground chicken breast
	1 tbsp fresh oregano
	1/4 tsp garlic powder
	7 tbsp feta cheese, crumbled
	4 item(s) reduced-calorie hamburger roll(s)
	1 cup(s) lettuce, romaine, cut into thick strips
	2/3 cup(s) roasted red peppers, sliced (without oil)
	5 small olive(s), black, sliced (about 4 tsp)

Directions:

Preheat grill or broiler.

In a medium bowl, combine chicken, oregano, garlic powder and feta; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.

Serve each burger on a bun with 1/4 of lettuce, 1/4 of peppers and 1 teaspoon of olives. I added lettuce, cucumbers, and topped with a dab of tzatziki sauce.

WW points: 5

Skinny Girl Gazpacho

I topped mine with cut up avocado! This recipe is a lot easier than you would think and great for a light summer meal.

Ingredients:

6 large tomatoes, diced into 1/4-inch cubes (include seeds and juices)
1 medium red onion, cut into 1/4-inch cubes
3/4 cucumber, peeled and cut into 1/4-inch cubes
1 1/2 yellow or orange bell peppers, cored, seeded, and cut into 1/4-inch cubes
1/2 cup roughly chopped fresh cilantro
2 tablespoons red wine vinegar
Juice of 1/2 lemon
Juice of 1/2 lime
1/2 tablespoon Worcestershire sauce
1/2 tablespoon hot pepper sauce (such as Tabasco)
Kosher salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
Balsamic vinegar

Directions:

Combine tomatoes (include seeds and juices), red onion, cucumber, and bell peppers in a bowl. Add cilantro, red wine vinegar, juice of lemon and lime, Worcestershire sauce, and hot pepper sauce. Season with kosher salt and freshly ground black pepper, to taste. Using your hands or two forks, squash vegetables into a chunky soup. (If you prefer a smoother soup, purée mixture in a blender or food processor—Bethenny likes to purée half and keep half chunky.) Add up to 1/4 cup extra-virgin olive oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving, or make it the night before. To serve, ladle soup into bowls, and drizzle with balsamic vinegar.

Bethenny Frankel, Bethenny Frankel, Health, JUNE 2009