Crab and Avocado Salad

Phase one, so they say! Make a dressing from 2 tablespoons of mayo (I used lowfat ~ possibly nonfat ~ whatever I already had in the fridge, though the recipe didn't call for any particular kind), some chopped fresh cilantro, a few chopped roasted red peppers (from a jar), and some fresh lime juice. (FYI, I used not-fo-fresh lime juice, the kind that comes in a little green plastic lime? It was fine; I used about a tblspn), a dash of cayenne pepper (which I didn't have on hand so I used some other kind of spicy red pepper that I can't remember what it is because I bought it in a plastic bag from the Mexican super and transferred it to an unlabeled mini tupperware container). Look, basically, I'm just saying I didn't follow the recipe exactly, and it was still yummy, so do what you gotta do.

Anyway, mix that all together. Add a pound of crab meat. The recipe called for something named "lump crab meat". I have not the foggiest notion as to what that is. I just put in crab meat from the seafood counter at the grocery store. It wasn't spelled Krab though. Then dice up a whole avocado, mix it all in with the dressing you made. I added a dab of salt and pepper.

Makes 4 servings, 1 cup each, 230 cals

Balsamic Glazed Salmon

Holy shit, this is easy and tasty.

Just cook salmon steaks in the oven...like this: set it to 450 degrees, F. Season with salt and pepper. Set the timer for 12 - 14 minutes. Leave it alone.

Put a cup of balsamic vinegar in a saucepan, and fire it up on medium/high heat. Let it boil, stirring pretty often ("frequently", according to the recipe, but more like, eh, every 2 minutes, for me) for about 8 to 10 minutes. It will reduce down quite a bit, by more than half.

Pull it off the heat and add some extra virgin olive oil (I can't remember what the recipe said but it wasn't a lot...maybe a tblspn?) and some lemon juice, just a teaspoon or so. I think I also dashed in salt and pepper. Whisk-whisk-whisk and then pour it over the salmon.

SOOOOOOOOO easy and the vinegar gets really sweet, actually, so that was a nice surprise. I served it with cucumber and tomato salad.

When I put the leftovers on salad for lunch today (I ate the salmon cold, since I cooked it last night), the balsamic glaze had set over night in the fridge so it was the shade and consistency of tar. But...yes, you guessed it....yummy!

Swiss and Veggie Omelet

Cut up 1/4 onion and cook in a small (10 inch?) pan for a few minutes. Add a chopped red pepper (or green pepper, or whatever floats your boat) and 1 diced roma tomato (I can't say that's the kind called for in the recipe, but that's what I had and it was the right amount for my taste) and some Italian Seasoning (that's what it's called, it like basil and thyme and oregano and whatever already all mixed together...easy to get ahold of in the spice aisle. I've had it laying around for some time, but believe me if I found it, anyone can). Cook for a few more minutes and then remove to a plate.

Whisk together three eggs, lightly, with some salt and pepper to season. Cook in the same pan by pouring it in and letting it set for a couple of minutes. If the top of the egg-concoction is still runny, gently lift one side and roll the pan until the runny part trickles down underneath for more cooking.

You only have to cook the eggs for a few minutes, total. Dump the veggies on top of the eggs, add swiss cheese. I can't remember what the recipe called for...maybe one once, shredded? But I just used one of those reduced fat slices that you can get, the deli cut kind? It was fine.

Fold the cooked eggs over in half to cover the veggies and cheese. This is two servings, so my husband and I cut the omelet in half. It's not a HUGE amount of food, but it's plenty and I knew I was eating again in just a couple of hours.

Yummy!

Stuffed Baked Tomatoes

From their quick and easy cookbook, not only was it quick and easy, it was also super yummy.

Cut 4 roma tomatoes in half, lengthwise. Scoop out the pulp and mix it with 1/2 cup part skim shredded mozzarella cheese, 2 tblspns of grated parmesan, basil (I think it called for 1/4 cup or something, but I just eyeballed it and if you like basil you should do the same. 1/4 cup seems scant), some salt and pepper.

Stuff the tomato halves with the mixture and bake on a cookie sheet for 8 to 10 minutes in an oven preheated to 400 degrees, F.

90 calories for 2 tomato halves, makes 4 servings.