's motd - Salad for Supper

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SALAD FOR

YOUR SUPPER

Monday, 23 May 2011

Last

night before you went to bed, did you plan your 21

meals for this week? Yeah? So tell me, what're

you having? Are you going to make a couple of chicken

or pasta dishes? Will it be a tasty brown rice

casserole? Or maybe one day this week you're going to

grill yourself some fish.

And

let me ask you this. Have you planned a couple of

healthy salads for dinner this week? Oh...you'd

better. That's because, I'm telling you, those

healthy salads will lead to weight-loss.

We

talked all about passion yesterday, remember? Well,

today, I have to tell you that I'm passionate about...making

salads! In fact, let me give you a few of my

salad ideas.

I love making juicy fruit salads and adding cottage

cheese or yogurt to them. For instance, I'll slice up

some strawberries and bananas then mix them with

fat-free vanilla yogurt. (Mmmm, that's good!)

I also make a chopped salad with finely chopped romaine

lettuce, tomatoes, cucumbers, radishes and green

peppers. I chop everything really finely to make sure I

get a taste of every vegetable with each bite.

I

also love mixed green salads topped with grilled

chicken. And one of my favorite salads back in New

Orleans was a wonderful chilled-shrimp salad. Oh, it

was Heaven! You can also enjoy a vegetable & pasta

salad and oh yeah, how's about a grilled vegetable

salad? Have you ever made one? Well, let me tell you

how I do it.

I begin with an assortment of my favorite vegetables

then chop them all up into bite-size pieces. Next, I

drizzle them with a little olive oil and balsamic

vinaigrette. In the meantime, I've preheated my over to

380 degrees. Now I spread my vegetables onto a cookie

sheet and bake them until they're done to my

satisfaction. (This is a matter of your own personal

taste.) Just be sure to stir the vegetables every 10

minutes or so as they're cooking to make sure you get

them all coated with a little olive oil. After they're

cooked to your satisfaction, refrigerate your

veggies for a couple of hours, allowing the flavors to

"get to know each" other, then lay them on a bed of

romaine lettuce. Oh, it's such a pretty salad, plus...it's

tasty, very low in calories and contains very little

fat.

You can also make crab salad or, for those really

special occasions, you might want to try a little

lobster salad. You can come up with variations of these

salads or get really creative and mix up some signature

salads of your own. Remember, it's all about personal

taste!

Now

let me give you a little warning about salad

dressings. As you know, they can be very

fattening. That's why it's important to be sure and

read the label on that bottle of salad dressing...before

you buy it. If you see a dressing you like in a

particular flavor, be sure to look at the low-fat or

fat-free version. You can save lots of fat and calories

without sacrificing taste. And wouldn't that be a good

deal? Of course you know my favorite salad dressing,

don't you? It's a simple oil & vinegar combo with a

little bit of Dijon mustard. Perfect!

Hey, do yourself a favor this week. Get into some salad

greens and soon, you'll be...so lean!

Love,