Bacon Eggplant Grilled Cheese

Inappropriate Breakfast: Anchovy, Caper and Egg Toast

I woke up craving something salty. It was bad news bears. I debated on having anchovies on my toast because they were staring me in the face when i opened my refrigerator. I decided against it and then on second thought, just went for it. This is great if you are open to having an adventurous breakfast. It could also be served cut into fours for an appetizer. It is a super simple toast consisting of a soft boiled egg, anchovies, capers, and thinly sliced onion. If you have it on hand some fresh parsley would be a nice addition as well.

Serves 1.
ww = 4 points

Cold Cucumber Avocado Soup

As I mentioned in a previous post, I made this soup as an appetizer on a hot summer night. It is refreshing and super fast to make! I know that I have blogged about a few other cucumber soups. What can I say it's hot and nasty out there! This one is by far the creamiest. I adapted it from a Cook's Illustrated Recipe (you may need a membership to view original). Their recipe called for much bigger portions. I also tried to make the process easier and lighten it up a bit for the good ol ww.

Serves 5 (1 cup servings)
ww = 3 points per serving (since this was an appetizer I actually served less of the soup than 1 cup)

Smoked Salmon Spread

This smoked salmon spread was served as part of a four course "mini" dinner. Marc and I had our friends Guez and Azul over. It sounds elaborate but really, I whipped up this meal in a snap. I served smoked salmon spread with cucumbers, cucumber avocado gazpacho soup (next post), swiss chard burgers with sweet potato fries, and then marc's new low-fat chocolate ice cream-- made with skim milk and xanthan gum! This recipe was inspired by the following site.

Skinny Salmon Sandwich

This sandwich is delicious and so light! Let me show you another pic so you can see how simple it is:

Part of the trick is these new light wraps I found called Roll-ups.

Cannellini Bean, Sage, and Garlic Dip

We routinely make hummus at home. Or I should say Marc has been making it ever since he learned how to. He is the snack master in this house. But we have all this sage from the CSA that I have been trying to use up. I made sage honey muffins, turkish eggs with fried sage, and now this dip. This dip has a very powerful flavor but it is super healthy and goes great with pita chips.

Banana Bread

This recipe is adapted from one my dad gave me, from one someone else gave him. So typical! I feel like most my blog entries start that way. This bread is dense and delicious! Most important, you can make this from ingredients you probably have in the house. I always buy bananas when I go shopping. As they turn brown, I throw them in the fridge, and then the freezer. I use the frozen bananas to make bread or as a sweetener in baking instead of using so much sugar.

Kale Chips

These chips are a fun side to a meal. They are also a healthier snack alternative to potato chips and quite possibly the easiest thing to make.