Gina Homolka's Blog, page 211

Tomato Tuna Melts

I swapped the bread for tomatoes in these quick and easy bread-less tuna melts made with tuna salad and melted cheddar. Perfect for lunch and a great way to use up those summer tomatoes!

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Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)

These beefy meatballs are cooked in a mushroom gravy and lightened up by using half ground turkey and half lean ground beef. I made these in my Instant Pot (a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one) for a meal that took less than thirty minutes to make, but have also included stove top and slow cooker directions.

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Prosciutto, Mozzarella and Fig Salad with Arugula

Figs and Prosciutto, savory and sweet they’re a match made in heaven! Add some fresh mozzarella, peppery arugula and balsamic dressing and this salad will make you swoon with every bite.

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Skinnytaste Dinner Plan (Week 37)

Skinnytaste Dinner Plan (Week 37). The middle of summer always seems like such a crazy time! I have had friends and family visiting for the last month so I skipped my meal plan last week but I’m back to planning and shopping for the week. I’m taking advantage of all those summer zucchinis and added a few recipes this week to use them up.

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Peach Arugula Salad

Peaches are so ripe and juicy right now, the perfect time to make this easy, delicious salad you can whip up in minutes! Topped with yellow bell peppers, walnuts and a simple balsamic vinaigrette.

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Grilled Brussels Sprouts with Balsamic Glaze

When you think of grilled vegetables, corn, eggplant, peppers and zucchini usually come to mind. But did you know you can make Brussels sprouts on the grill too? They come out perfectly charred on the edges and make the perfect side to grilled steaks, pork or chicken.

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Cheeseburger Salad

This salad has everything I love about a cheeseburger, sans the bun. Chopped romaine, tomatoes, avocado, pickles and shredded cheese are topped with grilled burgers and red onions and drizzled with a seriously delicious dressing.

Of course, if you prefer to make this with turkey burgers or even veggie burgers, that would work too! Please welcome Heather who is guest posting for me today…

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Rainbow Potato Salad

This creamy potato salad made with rainbow potatoes, celery, pickles, mustard and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long!

Mashing half of the potatoes also adds to the creaminess of the final dish, without having to add more mayonnaise.

Print Recipe

Rainbow Potato Salad




5 Smart Points



178 calories

Total Time: 25 minutes

This creamy potato salad made with rainbow potatoes, celery, pickles, and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long


Ingredients:

1 ½ pounds multi-color baby potatoes
Kosher salt
1/3 cup 2% Greek yogurt
1/3 cup olive oil mayonnaise (or light mayonnaise)
1 teaspoon yellow mustard
1 ½ teaspoon fresh dill
Freshly ground black pepper, to taste
1 dill pickle spear, finely chopped
1 medium celery stalk, finely chopped
2 small green onions, chopped
1 tablespoon pickle juice


Directions:

Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.
Add pickle, celery, 1/4 teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.






Nutrition Information

Yield: 5 Servings, Serving Size: 3/4 cup

Amount Per Serving:
Smart Points: 5
Points +: 5
Calories: 178
Total Fat: 7g
Saturated Fat: g
Cholesterol: 7mg
Sodium: 373mg
Carbohydrates: 24g
Fiber: 3g
Sugar: 2g
Protein: 4g

Slow-Cooker Banh Mi Rice Bowls

If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!

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Watermelon Feta Arugula Salad in Jars

One of my favorite summer salad combinations is watermelon with feta, balsamic, red onion and arugula. It’s so refreshing and light, and perfect to make in jars to take to the beach or park (I keep them chilled in cooler).

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