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Skinny Taco Salad

19 Jul




My all time favorite Taco Salad. I love it with a thousand Island Dressing. Here I’ve cut the calories down by swapping yogurt for the mayo. Taste just as good, if not better.





1/2 Pound Ground beef, extra lean
1/2 Cup Water
1/2 Tbsp Taco Seasoning
1 Head of Lettuce, red leaf or romaine, cut into bite size pieces
1 Tomatoes, chopped
1/2 Onions, chopped
1 can (15 oz) of Kidney Beans
3 Sweet Mini Peppers
2 Ears of Corn, roasted, then kernels removed
1/2 Cup Cheddar Cheese, shredded
1 Avocados, chopped

4 Tortilla Chips, Crushed (optional)

1/2 Cup Yogurt, plain, low fat
2 Tbsp Ketchup


Brown the ground beef in a large skillet over a medium high heat. Once browned add water and taco seasoning. Cook until water has evaporated. Remove from heat and let cool for a few minutes.

In a large bowl add the remaining ingredients and toss well.

Serving Size: 6

Nutrition Info
  • Calories: 310.3
  • Fat: 15.5g
  • Carbohydrates: 27.4g
  • Protein: 17.2g

Chicken Tortellini and Spinach Salad

10 Jul


3 Cups Chicken Tortellini
8 Cups Spinach, fresh
1 Tomatoes, chopped
1/4 Cup Onions, chopped
6 Tbsp Skinny Creamy Italian Dressing (recipe below)

* 1 tsp olive oil to coat tortellini so they don’t stick together.


Cook the tortellini per package instructions. Once drained coat with olive oil. Set in refrigerator to cool.

Once tortellini is cooled toss all ingredients together with dressing until well coated.

Serving Size: 4

Nutrition Info
  • Calories: 321.4
  • Fat: 10.4g
  • Carbohydrates: 45.1g
  • Protein: 13.2g

Skinny Creamy Italian Dressing


1/4 Cups Yogurt, plain, low fat
2 Tbsp Light Mayonnaise
1 Tsp Wine Vinegar
1 Tbsp Parmesan Cheese, shredded
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/8 Tsp Salt
1/8 Tsp Black Pepper
1/8 Tsp Salad Herbs


Whisk all ingredients together.

Serving Size: 6 – 1 tbsp serving

Nutrition Info
  • Calories: 23.2
  • Fat: 1.7g
  • Carbohydrates: 1.1g
  • Protein: 0.9g

Skinny BBQ Chicken Salad

9 Jul


6 Mini Sweet Peppers (red, yellow, and orange), cut into fours
1 Corn on the Cob
1/2 Onion, Cut into thick rings
1 Tbsp Olive Oil
1 Head Lettuce (red leaf or romaine)
1 Chicken Breast, cooked and shredded

2 Tbsp BBQ Sauce
1/4 Cup Low Fat Plain Yogurt


Preheat oven to 350. On a baking sheet place onion, peppers and corn. Drizzle olive oil over. Bake 30 to 40 minutes turning halfway through. Remove and let cool.

In a bowl add the BBQ sauce and yogurt. Whisk together. Place in refrigerator until ready to use.

Take the cooled corn cob and remove the kernels.

In a large bowl add the lettuce, chicken, roasted vegetable, and the dressing. Toss well.

Serving Size: 2

Nutrition Info

  • Calories: 332.4
  • Fat: 9.6g
  • Carbohydrates: 27.9g
  • Protein: 33.5g
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