Grilled Salmon Kebabs

These lovely grilled salmon and lemon kabobs are delicious and easy to make – with mega omegas in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

This was last night’s supper, it was a beautiful night and we ate outdoors, oh how I love summer! I served this with a great big garden salad and everyone loved them – including Madison which was a happy surprise for me.

I’m so excited to be teaming up with Whole Foods Market this month to share some of my favorite summer recipes using the best quality produce, meat and seafood for your summer grilling. I think it’s important to know where your food comes from, and at @wholefoods all of the seafood is sustainable and traceable to farm or fishery. This week fresh wild-caught Sockeye Salmon Fillet are on sale for $12.99/lb. 

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Skinnytaste Dinner Plan (Week 83)

Skinnytaste Dinner Plan (Week 83). This week I added Peruvian Lomo Saltado to the menu. Guys, if you haven’t tried this I highly recommend it! You can also make it with chicken in place of beef. It’s my anniversary this week, so Saturday we are going out for dinner the rest of the week I am keeping the meals pretty simple and of course, I am testing new recipes I will be sharing this week.

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 83)

Monday: Eggplant Meatballs with whole wheat angel hair pasta
Tuesday: Shrimp Scampi Tacos with Caesar Salad Slaw
Wednesday: Lomo Saltado (Peruvian Beef Stir Fry)
Thursday: Honey Balsamic Grilled Chicken and Vegetables
Friday: Grilled Shrimp and Watermelon Chopped Salad
Saturday: Dinner Out
Sunday: Three Cheese Zucchini Stuffed Lasagna Rolls with salad

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Hampton’s Ahi Tuna Watermelon Salad

Juicy watermelon and soy-marinated Ahi tuna with cucumbers makes a delicious, light, summer appetizer or first course when you need a dish to impress!

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Recipes: Diabetic-Friendly Peanut Butter Cookie Recipe

• Prep Time:5 Minutes
• Cook Time:14 Minutes
• Serves:30

 

Tagged:
5 ingredient, diabetic friendly, food channel, gluten free, holly clegg, peanut butter cookies, rush hour recipes,

These five simple ingredients create a dynamite peanut butter cookie that can be enjoyed by everyone—as they're diabetic-friendly and gluten-free. 

Want to see how it's done? We have the video right here!

 

This recipe is courtesy of Holly Clegg! 

 

Foodie Byte

Ingredients

1 cup crunchy peanut butter
1/2 cup light brown sugar
1 egg
1/2 teaspoon baking soda
1/4 cup chopped peanuts

Preparation

Preheat oven 350°F. Coat baking sheet with nonstick cooking spray.
In a large bowl, combine peanut butter, brown sugar, egg, and baking soda until well combined. Stir in peanuts.
Place dough by teaspoonfuls on nonstick baking sheet and press down with a fork to form ridges. Bake 12–14 minutes or until lightly browned.

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Lentil Bowls with Avocado, Eggs and Cholula

Lentils with hard boiled eggs, tomatoes, avocado, a squeeze of lime juice, cilantro and a few dashes of hot sauce is a really simple meatless lunch I like to make for myself anytime I have cooked lentils (or sometimes I buy them cooked).

It’s also an easy dish to meal prep, you can make the eggs and lentils ahead if you’re cooking them yourself, and add the avocado and tomatoes the day you plan to eat it.  If I buy my lentils precooked, they usually already come seasoned with salt, but if you make them yourself, be sure to add salt to them after. If you don’t like spicy food, you can skip the hot sauce, it will still be good!

Print Recipe

Lentil Bowls with Avocado, Eggs and Cholula

9 Smart Points 347 calories

Total Time: 30 minutes

Lentils with hard boiled eggs, tomatoes, avocado, a squeeze of lime juice, cilantro and a few dashes of hot sauce is a really simple meatless lunch I like to make for myself anytime I have cooked lentils (or sometimes I buy them cooked).

Ingredients:

• 1- 1/2 cups cooked lentils
• squeeze of lime
• kosher salt and black pepper, to taste
• 3 large hard boiled eggs, peeled
• 2 ounces sliced avocado
• 1/2 cup halved grape tomatoes
• chopped cilantro
• few dashes Cholula hot sauce

Directions:

1. Place 3/4 cup lentils in a bowl, squeeze a little lime juice, salt and pepper over the top to taste and top with 3 egg halves, 1 ounce avocado, cilantro and finish with more salt and pepper. Finish with hot sauce and enjoy!

Nutrition Information

Yield: 2 Servings, Serving Size: 1 bowl

• Amount Per Serving:
• Smart Points: 9
• Points +: 9
• Calories: 347
• Total Fat: 13g
• Saturated Fat: g
• Cholesterol: 279mg
• Sodium: 130mg
• Carbohydrates: 35.5g
• Fiber: 14g
• Sugar: 4g
• Protein: 24g

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Articles: Changes on the Forefront

New Look and Improved User Experience

Food News

We have great news about some upcoming changes to The Food Channel. For the past several weeks, we've been migrating our website to the USA Today platform for greater visibility, site security, and multi-screen optimization. That process concludes later this week. 

What does this mean for our audience?

• A new website look and feel
• Same URL
• Highly responsive designed that provides improved user experience across all your devices
• Simplified upper navigation bar
• A singular news feed with the ability to see which stories are most popular with other viewers

In addition, we'll continue to strengthen our seasonal- and occasion-based editorial focus, adding special features that highlight the intersection of food with life, such as our current Sports & Food series. We will also continue to expand our International Guest Chef Network of contributors. 

We're thrilled to move toward a better user experience that allows us to continue bringing the recipes, how-to videos and food news you need to speak the language of food fluently - no matter what your level of involvement. 

Thank you for being part of our Food Channel community. We look forward to exchanging ideas and providing great food content for you in the future. 

The Food Channel Team

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Recipes: Easy Florentine English Muffin Recipe

• Prep Time:15 Minutes
• Cook Time:7 Minutes
• Serves:10

 

Tagged:
breakfast, eating well through cancer, florentine english muffins, food channel, holly clegg, recipe, rush hour recipes,

Creamed spinach and mozzarella atop English muffin halves make a quick and healthy breakfast packed full of delicious flavor!

 

Want to see how it's done? We have the video right here!

 

Did you know spinach is high in Vitamin C? Vitamin C is an antioxidant and water-soluble vitamin that plays an important role in growth and tissue repair! 

 

This recipe is courtesy of Holly Clegg's Eating Well Through Cancer cookbook. 

 

Foodie Byte

Ingredients

2 (10-ounce) packages frozen chopped spinach
1 tablespoon all-purpose flour
1 cup skim milk
Salt and pepper to taste
5 English muffins, cut in half
1 cup shredded part-skim Mozzarella cheese

Preparation

Cook spinach according to package directions, drain very well.
In a nonstick pot, mix flour and milk over medium heat, stirring until thickened, about 5 minutes. Stir in spinach and season to taste.
Lay English muffin halves on baking sheet. Divide spinach mixture evenly on top of muffins. Top each muffin with mozzarella.
Preheat broiler. Place under broiler 2 minutes, or until cheese is melted and muffin begins to brown. Watch carefully.

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