Ingredients

• 4  cups  very thinly presliced green cabbage
• 1  cup  chopped plum tomatoes
• 1/3  cup  thinly sliced green onions
• 1/4  cup  chopped fresh cilantro
• 2  tablespoons  fresh lime juice
• 5  teaspoons  extravirgin olive oil, divided
• 1/2  teaspoon  salt, divided
• 1  pound  mahi mahi fillets
• 1  teaspoon  chili powder
• 8  (6-inch) corn tortillas

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Written by Lea Barlow • Leave a comment

Ingredients

• 6  tablespoons less-sodium soy sauce
• 1/3  cup  sugar
• 1 1/2  tablespoons chile paste, such as Huy Fong
• 1  tablespoon olive oil
• 1  tablespoon fresh lime juice
• 4  garlic cloves, minced
• 1  (1-pound) top sirloin steak, sliced against the grain into thin strips
• 1/2  cup water
• 8  ounces wide rice sticks
• 3  tablespoons thinly sliced green onions

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Written by Lea Barlow • Leave a comment

Quick, healthy and more importantly, interesting lunch for your little ones.  Keep the veggies bright and utilize cookie cutters to make fun shapes out of fruit.  Maybe you’ll get lucky and they will actually eat the lunch you pack them now!

INGREDIENTS

• 1 8-inch whole-wheat flour tortilla
• 2 tablespoons prepared pizza sauce
• 12 leaves baby spinach
• 3 tablespoons shredded part-skim mozzarella
• 1/2 cup cucumber spears
• 1/2 cup cauliflower florets
• 2 tablespoons low-fat creamy dressing, such as ranch
• 1 cup small watermelon pieces
• 6 chocolate wafer cookies

PREPARATION

1. Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and sprinkle cheese on top. Microwave on High until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired. Pack the slices in a medium container.
2. Pack cucumber and cauliflower in another medium container. Nestle a small, dip-size container among the vegetables and add dressing.
3. Pack watermelon in one small container and cookies in another small container.

NUTRITION

Per serving: 419 calories; 11 g fat (2 g sat, 1 g mono); 14 mg cholesterol; 65 g carbohydrates; 16 g protein; 6 g fiber; 679 mg sodium; 415 mg potassium.

Source & Image:  eatingwell.com

Written by Lea Barlow • Leave a comment

Roasted bell pepper sandwiches with grilled chicken and caramelized onion

2 small loaves of ciabatta bread sliced   horizontally
caramelized onion (click for recipe)
kalamata olive and artichoke tapenade (recipe follows)
6 ounces fresh mozzarella
1 chicken breast, grilled and thinly sliced
6-8 large fresh basil leaves
2 roasted bell peppers (click for recipe)

1.  Carefully pull out some of the inside of the bread to make room for the filling.  Spread the two top pieces of bread with caramelized onion, and the two bottom pieces of bread with the tapenade.

2.  Layer the sandwiches with the remaining ingredients and serve.

olive and artichoke heart tapenade

4 ounces (113g) of pitted kalamata olives
4 ounces (113g) marinated artichoke hearts
2 fresh basil leaves
1 teaspoon fresh thyme leaves
salt and pepper to taste

Pulse all ingredients in a food processor until coarsely chopped.

Recipe & Photos from the fabulous mommy blog:  sophistimom.com

Written by Lea Barlow • Leave a comment