Ground Turkey Taco Bowl

Ground Turkey or Chicken Taco Bowl

Ground Turkey or Chicken Taco Bowl

The next Taco Tuesday you can cut the cost, carbs and the calories when replacing ground beef with ground chicken or turkey and eliminating the shells . This taco salad is flavorful and quite satisfying.
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 6
Calories 222 kcal

Equipment

  • frying pan

Ingredients
  

  • 1 lb Ground Chicken or Turkey
  • 2 Jalapeno Pepper
  • 1 Poblano Pepper
  • 1 Onion
  • 15 OZ Black beans
  • 1 Cup Lettuce
  • 1 Tsp Chili Powder
  • 1/2 Tsp Ground Cumin
  • 1/4 Tsp Cayenne Pepper
  • 1/2 Tsp Salt
  • 1 Tomato
  • 2/3 Cup Water

Instructions
 

  • Wash the Poblano pepper
  • Wash the Jalapeno pepper
  • Wash the tomato
  • Rough cut the Poblano
  • Mince the Jalapeno
  • Rough cut the onion
  • Add olive oil to the frying pan
  • Turn the heat to med low
  • Add the onions and peppers
  • Cook until glistening then remove to a bowl
  • Turn the flame to medium
  • Add in the meat
  • Break the meat apart and spread the it out so it cooks evenly
  • Cook until all the pink color is gone then add back the vegetables
  • Add the (taco seasonings)
  • Stir until evenly distributed
  • Add the water
  • let it simmer
  • Drain and rinse the black beans
  • Add the beans to the mixture
  • Mix and let cook
  • Serve family style
  • Or make individual taco bowls

Video

Notes

Note We finished the bowl with salsa, sour cream, avocado, and cheese.  These are optional and not calculated into the nutritional or cost  information. 

Nutrition

Calories: 222kcalCarbohydrates: 21gProtein: 20gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgSodium: 249mgPotassium: 796mgFiber: 7gSugar: 2gVitamin A: 495IUVitamin C: 26mgCalcium: 38mgIron: 3mg
Keyword easy, family, protein
Tried this recipe?Let us know how it was!
Green Salad w Chicken Honey Mustard

Green Salad w/Honey Mustard Chicken and Dressing

Green Salad w/Honey Mustard Chicken and Dressing

This filling salad is made with a prepared chicken breast and a tangy sweet dressing that is so easy to make you will want to eat this often.
Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine American
Servings 1
Calories 211 kcal

Equipment

  • 1 Small Funnel
  • 1 Vinaigrette Bottle

Ingredients
  

  • 1/4 Tbsp Olive Oil
  • 1/4 Tbsp Apple Cider Vinegar
  • 1/4 Tbsp Dijon Mustard
  • 1/8 Tbsp Honey
  • 1/4 Clove Garlic
  • 1 Cup Pre-cooked Chicken Breast
  • 1 Cup Lettuce
  • 3 Cherry Tomatoes
  • 1/2 Tsp Red Onion

Instructions
 

  • Place the funnel in the salad dressing bottle
  • Mince the garlic
  • Add the garlic
  • Add the olive oil
  • Add the mustard
  • Add the vinegar
  • Add the honey
  • Put the stopper on the bottle
  • Shake the bottle until all the dressing is mixed together
  • Place the lettuce in the bowl
  • Add the Tomatoes
  • Add the Onion
  • Pour the dressing on the salad
  • Add salt and pepper to taste

Video

Notes

You can also just use a mason jar with lid to mix the salad dressing and serve using the bottle.  
 
Add your favorite ingredients to this salad

Nutrition

Calories: 211kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 55mgPotassium: 227mgFiber: 1gSugar: 5gVitamin A: 614IUVitamin C: 14mgCalcium: 23mgIron: 1mg
Keyword chicken, Crunchy, easy, Lunch
Tried this recipe?Let us know how it was!
Green apple

Green Apple Vinaigrette

Green Apple Vinaigrette

Prep Time 5 minutes
Rest Time 2 days
Total Time 2 days 5 minutes
Course Condiment, Dressing
Servings 4
Calories 163 kcal

Equipment

  • 1 Mason Jar

Ingredients
  

  • 1 Cup Apple Cider Vinegar
  • 1/4 Cup Olive Oil
  • 1 Granny Smith Apple
  • 1 Orange
  • 1 Garlic
  • 1 Tsp Onion Salt
  • Salt and Pepper to Taste

Instructions
 

  • Wash the green apple and set aside to dry
  • Wash the orange and set aside to dry
  • Place the onion salt into a jar
  • Pour in the olive oil
  • Pour in the vinegar
  • Peel and mince the garlic
  • Chop up the green apple
  • Peel the orange and cut into small pieces
  • Add the garlic to the jar
  • Add the apple
  • Add the orange
  • Add salt and pepper to taste
  • Cover with a lid
  • Shake well
  • Let it sit in the fridge for 24-48 hours to let the fruits breakdown
  • Add to a dressing bottle for serving

Video

Notes

We leave  the peel on the granny smith apple 
Variation: Just use the juice and the zest of the orange. 

Nutrition

Calories: 163kcalCarbohydrates: 9gProtein: 0.3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 585mgPotassium: 126mgFiber: 1gSugar: 6gVitamin A: 55IUVitamin C: 10mgCalcium: 10mgIron: 0.3mg
Tried this recipe?Let us know how it was!
Greek-SALAD-W-CHIX

Greek Salad w Grilled Chicken

Greek Salad w/ Grilled Chicken

How do you make a salad a meal? Simple choose your favorite greek salad and add grilled chicken. Adding this tangy filling dish to your weekly menu is a great way to save on your budget by not having to pay $9.00 or more from a restaurant. Plus you can add what you like and leave out anything you don't.
Course Dinner, Lunch
Servings 3
Calories 393 kcal

Ingredients
  

  • 3 Cups Lettuce
  • 9 Olives
  • 3/4 Cup Feta Cheese
  • 1 Bell Pepper
  • 2 Pepperoncini
  • 1 Slice Red Onion
  • 1 Tsp Fresh Parsley
  • 1/4 Cup Olive Oil
  • 3 Tbsp Red Wine vinegar
  • 1/4 Tsp Dijon Mustard
  • 1 Garlic
  • 1/4 Tsp Oregano
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/2 lb Chicken

Instructions
 

  • Use Pre-cooked chicken or cook chicken until 165 degrees F
  • Wash the lettuce
  • Gently tear into bite sized pieces and set aside to dry on a paper towel
  • Cut the bell pepper into bite sized pieces and set aside
  • In a small mixing bowl add the ingredients for your dressing starting with the olive oil
  • Mix in the dijon mustard and the vinegar
  • Mince the garlic and add it and the oregano along with the salt and pepper to the mixing bowl with the other ingredients and whisk together
  • Add the lettuce to the serving bowls
  • Add the olives
  • Add the peppers
  • Add the feta cheese
  • Add the chicken

Video

Notes

You can use grilled , poached, baked or pan fried chicken 
This recipe includes the dressing so you don't have to calculate that in.

Nutrition

Calories: 393kcalCarbohydrates: 8gProtein: 23gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 82mgSodium: 903mgPotassium: 532mgFiber: 3gSugar: 5gVitamin A: 1858IUVitamin C: 60mgCalcium: 219mgIron: 1mg
Tried this recipe?Let us know how it was!
Greek-Mason-Jar-Salad-

Greek Mason Jar Salad Recipe

Greek Mason Jar Salad

Who does not love a good Mediterranean salad? It is even better when you can take it with you in a tidy little jar that won't drip or spill in your lunch bag. Not traveling with your salad? No problem, this same recipe will fit nicely into a bowl as well. The cost of a nice salad with feta cheese will set you back approximately a whole $2.06 per serving for lunch. Compare that to the cost of ordering out!
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Main Course
Cuisine Mediterranean
Servings 3
Calories 308 kcal

Equipment

  • 3 Small 8 Oz Mason Jars or 2 medium if you want to make 2 dinner sized salads
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Whisk
  • Measuring Cups
  • Measuring Spoons
  • 1 Small Mixing Bowl
  • 1 Funnel We like a wide mouth funnel, but a normal sized works also

Ingredients
  

  • 3 Cups Lettuce
  • 9 Olives
  • 3/4 Cup Feta Cheese
  • 1 Bell Pepper
  • 3 Pepperoncini
  • 1/4 Cup Olive Oil
  • 3 Tbsp Red Wine Vinegar
  • 1 Clove Garlic
  • 1/4 Tsp Dijon Mustard
  • 1/4 Tsp Dried Oregano
  • 1/4 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1 Slice Red Onion
  • 1 Sprig Parsley
  • 1 Cup Cucumber

Instructions
 

  • Wash the lettuce
    3 Cups Lettuce
  • Gently tear into bite sized pieces and set aside to dry on a paper towel
  • Cut the bell pepper into bite sized pieces and set aside
    1 Bell Pepper
  • In a small mixing bowl add the ingredients for your dressing starting with the olive oil
    1/4 Cup Olive Oil
  • Mix in the dijon mustard and the vinegar
    3 Tbsp Red Wine Vinegar, 1/4 Tsp Dijon Mustard
  • Mince the garlic and add it and the oregano along with the salt and pepper to the mixing bowl with the other ingredients and whisk together
    1 Clove Garlic, 1/4 Tsp Dried Oregano, 1/4 Tsp Salt, 1/4 Tsp Black Pepper
  • Add 1/3 of the dressing mixture to the bottom of each mason jar
  • Drop 3 olives into the jar
    3 Pepperoncini, 9 Olives
  • Add the pepperoncinni
  • Add in 1/3 of the dry lettuce to each jar
    3 Cups Lettuce
  • Top with 1/3 of the feta cheese.
    3/4 Cup Feta Cheese
  • Do not shake or mix unit ready to eat

Video

Notes

This is a very low calorie dish if you wanted to add more protein you could simply add some chick peas or grilled chicken at approximately 46 calories per ounce. 
If you are not counting carbs a nice slice of warm pita makes this salad a delight. 
We like to use a mix of Iceberg lettuce and whatever else we have on hand. Romaine works great as well as spring mix with the Iceberg.
 

Nutrition

Serving: 1gCalories: 308kcalCarbohydrates: 8gProtein: 7gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 33mgSodium: 816mgPotassium: 263mgFiber: 3gSugar: 5gVitamin A: 1875IUVitamin C: 62mgCalcium: 216mgIron: 1mg
Keyword budget, egg, Vegitarian
Tried this recipe?Let us know how it was!
Fall Inspired Buddha Bowl

Fall Inspired Buddha Bowl

Fall Inspired Buddha Bowl

Butternut Squash makes this Buddah Bowl burst with Autumn flavors. We call it Fall Inspired but that does not mean that you can't eat it all year long. Butternut and Quinoa are a match made in heaven. This bowl is delicious and good for you!
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch
Cuisine American
Servings 4
Calories 222 kcal

Ingredients
  

  • 2 Cups Butternut Squash
  • 1 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Thyme
  • 1 Tsp Garlic Powder
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Paprika
  • 8 Oz Spinach Leaves
  • 2 Eggs
  • 2 Cups Cooked Quinoa

Instructions
 

  • Peel and cut the squash or buy it pre-cut and skip this step
  • Place the squash a bowl or a baggie
  • Add the salt
  • Add the thyme
  • Add the garlic powder
  • Add the cinnamon
  • Add the olive oil and mix
  • Preheat the oven If you have larger chunks you may want to roast them at 385F if smaller 425F is perfect
  • Spread the squash onto a baking sheet lined with a silpat or parchment paper, this make clean up so much easier.
  • Pop the squash into the pre-heated oven. After 15 minutes turn the squash carefully with a spatuala add the paprika.
  • Let it cook for 8-10 minutes more until a fork is inserted and the squash is tender.
  • Once you taste the squash you will be tempted to eat it all, it is a a mouthful of sweet goodness but if you want to have the Buddha bowl you will need to set it aside to cool in a bowl or container. If you plan to have the bowls later in the week. Go ahead and just refrigerate the squash.
  • To make the bowls, we used premade quinoa, spinach and a pre-made hard boiled egg.
  • Add the cold quinoa to on side of the bowl, add some raw spinach to the other side and place a large spoonful of the cooled yummy the squash right in the middle. Add in the half of an egg this really adds to the richness of the bowl. We used radishes for color but was not necessary for the flavor.
  • This bowl does not need a dressing maybe just add some olive oil. If you insist on dressing it pur suggestion would be an apple maple syrup dressing made with dijon. (recipe coming soon)
  • You can make this and store in a mason jar for up to 3 days. Beyond that the sqaush will begin to break down.

Video

Notes

If you are going to store this in a mason jar and insist on dressing the bowl ahead of time. Add the dressing at the bottom of the bowl, then add the spinach, layer with the quinoa, and then the squash. 

Nutrition

Calories: 222kcalCarbohydrates: 31gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 82mgSodium: 667mgPotassium: 768mgFiber: 6gSugar: 3gVitamin A: 12926IUVitamin C: 32mgCalcium: 126mgIron: 4mg
Keyword Dinner, easy, Fall Meal, Filling, Healthy, Lunch, Vegetarian
Tried this recipe?Let us know how it was!
Carrot-Ginger-Soup-

Creamy Carrot Soup

Creamy Carrot Ginger Soup

This hearty creamy soup will fill your tummy and excite your taste buds. You will be amazed at how creamy this soup is even without any cream or milk.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 189 kcal

Equipment

  • 1 Immersion Blender
  • 1 Stock Pot
  • 1 Cutting Board

Ingredients
  

  • 2 Tbsp Butter
  • 1 lb Carrot
  • 1/2 Onion
  • 1 Cup Celery
  • 1 Potato
  • 1 Tbsp Ginger Root
  • 1 Garlic
  • 32 Ounces Low Sodium Chicken Stock
  • 1 Tsp Black Pepper
  • 1/2 Tsp Ground Nutmeg
  • 1 Bay leaf

Instructions
 

  • Wash the carrots
  • Wash the potato
  • Wash the celery
  • Chop the celery
  • Rough cut the onions
  • Peel the carrots
  • Peel the potato
  • Chop the carrots
  • Peel and mince the ginger
  • Peel and chop the garlic
  • Melt the butter in a stock pot
  • Add the celery
  • Add the onions
  • Cook until onions are starting to glisten
  • Add the ginger
  • Once the celery has started to glisten add the garlic
  • Add the carrots and potato
  • Add the bay leaf
  • Add the nutmeg
  • Add the chicken stock
  • Cook until carrots will break apart on the side of the pan when pressed with a fork or spoon
  • Remove the bay leaf with a slotted spoon
  • Use an immersion blender to blend all the soup until it is smooth and creamy with no lumps

Video

Notes

We use homemade low sodium chicken stock.
If you do not have an immersion blender you can let the soup cool for 20 minutes and add it to a food processor or blender- be careful this will still be very hot. 
This soup freezes and reheats well so you can double the recipe and have some ready to go. 

Nutrition

Calories: 189kcalCarbohydrates: 26gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 221mgPotassium: 887mgFiber: 5gSugar: 7gVitamin A: 19239IUVitamin C: 19mgCalcium: 72mgIron: 1mg
Keyword budget, Dinner, easy, Fall Meal, family, Filling, freezer meal, Low Calorie, Meal Prep, Soup
Tried this recipe?Let us know how it was!
Chic Pea Salad w Feta

Chickpea Salad with Feta and Olives

Chickpea Salad w/Feta and Olives

This is the greek inspired version of our standard chic pea salad. The saltiness of the feta and olives will satisfy your tastebuds and keep you coming back to this recipe.
Prep Time 5 minutes
Total Time 5 minutes
Course Lunch
Cuisine Mediterranean
Servings 1
Calories 480 kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife

Ingredients
  

  • 4 Ounces Chickpeas
  • 1/4 Cucumber English
  • 1/8 Red Onion
  • 1/8 Pint Cherry Tomatoes
  • 1/8 Cup Cilantro
  • 1/16 Cup Olive Oil
  • 1/16 Cup Lemon Juice
  • 5 Kalamata Olives
  • 3 Green Olives
  • 1/4 Cup Feta Cheese

Instructions
 

  • Wash the cilantro and set it aside on a paper towel to dry
  • Wash the cucumber
  • Wash the cherry tomatoes
  • Wash the lemon
  • Cut the lemon and squeeze the lemon juice then set aside
  • Chop the cucumber into bite sized pieces that may be in 4ths or 6ths depending on the size of your cucumber.
  • Dice the onions
  • Add all the vegetables to a salad bowl
  • Add the chic peas
  • Chiffonade the cilantro and add it to the salad
  • Add the olive oil
  • Add the lemon juice
  • Add salt and pepper to taste
  • Add the Kalamata olives
  • Add the green olives
  • Add the feta cheese

Video

Nutrition

Calories: 480kcalCarbohydrates: 40gProtein: 17gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 33mgSodium: 934mgPotassium: 644mgFiber: 11gSugar: 11gVitamin A: 794IUVitamin C: 25mgCalcium: 280mgIron: 4mg
Keyword easy, Filling, Healthy, Lunch, tasty
Tried this recipe?Let us know how it was!
chick Pea salad w Tuna

Chickpea Salad w Tuna and Capers 

Chickpea Salad w Tuna and Capers

If you love tuna you will love this chick pea salad. The capers add just enough saltiness and the tuna adds flavor as well as protein.
Prep Time 5 minutes
Course Lunch
Servings 1
Calories 335 kcal

Ingredients
  

  • 4 Ounce Chickpeas
  • 1/4 Cucumber English
  • 1/8 Red Onion
  • 1/8 Pint Cherry Tomatoes
  • 1/8 Cup Cilantro
  • 1/16 Cup Olive Oil
  • 1/16 Cup Lemon Juice
  • 1 Teaspoon Capers
  • 2 Ounces Tuna Fish Caned

Instructions
 

  • Wash the cilantro and set it aside on a paper towel to dry
  • Wash the cucumber
  • Wash the cherry tomatoes
  • Wash the lemon
  • Cut the lemon and squeeze the lemon juice then set aside
  • Chop the cucumber into bite sized pieces that may be in 4ths or 6ths depending on the size of your cucumber.
  • Dice the onions
  • Add all the vegetables to a salad bowl
  • Add the chic peas
  • Chiffonade the cilantro and add it to the salad
  • Add the olive oil
  • Add the lemon juice
  • Add the tuna
  • Add the capers
  • Add salt and pepper to taste

Video

Nutrition

Calories: 335kcalCarbohydrates: 38gProtein: 11gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 73mgPotassium: 608mgFiber: 10gSugar: 9gVitamin A: 513IUVitamin C: 25mgCalcium: 79mgIron: 4mg
Tried this recipe?Let us know how it was!
Chick pea salad

Chickpea Salad 

Chickpea Salad

This colorful and filling salad is the most versatile of all the salads since you can enjoy it as it is, serve it as a side dish or turn it into an entire meal. They sky is the limit as to what proteins you can add to it or mix and match the vegetables to include all your favorites.
Prep Time 6 minutes
Course Lunch
Servings 4
Calories 323 kcal

Equipment

  • 1 Can Opener If using canned chickpeas
  • 1 Colander
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Whisk
  • 1 Bowl
  • 1 Lemon Squeezer If Using Fresh Lemon (Recommended)

Ingredients
  

  • 15 Ounces Chickpeas
  • 1 Cucumber English
  • 1/2 Red Onion
  • 1/2 Pint Cherry Tomatoes
  • 1/2 Cup Cilantro
  • 1/4 Cup Olive Oil
  • 1/4 Cup Lemon Juice
  • Salt and Pepper to Taste

Instructions
 

  • Wash the cilantro and set it aside on a paper towel to dry
  • Wash the cucumber
  • Wash the cherry tomatoes
  • Wash the lemon
  • Cut the lemon and squeeze the lemon juice then set aside
  • Chop the cucumber into bite sized pieces that may be in 4ths or 6ths depending on the size of your cucumber.
  • Dice the onions
  • Add all the vegetables to a salad bowl
  • Add the chic peas
  • Chiffonade the cilantro and add it to the salad
  • Add the olive oil
  • Add the lemon juice
  • Add salt and pepper to taste

Video

Nutrition

Calories: 323kcalCarbohydrates: 36gProtein: 11gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 17mgPotassium: 587mgFiber: 9gSugar: 9gVitamin A: 508IUVitamin C: 25mgCalcium: 75mgIron: 4mg
Tried this recipe?Let us know how it was!
Breakfast Salad w ham

Breakfast Salad w/ Sweet Potato and Ham Recipe

Breakfast Salad w/ Sweet Potato and Ham

What a great way to start your day full of protein and greens. This breakfast salad is delicious and can be served with any mild salt dressing such as honey mustard.
Prep Time 4 minutes
Course Breakfast
Servings 1
Calories 345 kcal

Ingredients
  

  • 3 tbsp Sweet Potato roasted
  • 2 Ounces Ham Steak Cooked
  • 3 Tbsp Black Beans
  • 2 Tbsp Quinoa Cooked
  • 1 Cup Lettuce
  • 1/2 Egg
  • .25 Ounce Cheese

Instructions
 

  • Place lettuce in a bowl
  • Add the quinoa
  • Add the black beans
  • Add the sweet potato
  • Add the ham
  • Add the cheese
  • Add the egg
  • Dress with a mild salad dressing such as honey mustard when ready to eat

Video

Notes

This is a filling salad that will get you through any busy morning.  
By pre- roasting some extra sweet potatoes, and quinoa on meal prep day you save so much time and making this breakfast salad is a breeze
We did not count salad dressing in the nutritional information. You will need to factor any dressing as additional calories. 
If trying to stay below a 500 calorie limit with salad dressing simply omit the quinoa

Nutrition

Calories: 345kcalCarbohydrates: 41gProtein: 25gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 115mgSodium: 828mgPotassium: 797mgFiber: 8gSugar: 3gVitamin A: 6851IUVitamin C: 21mgCalcium: 118mgIron: 4mg
Tried this recipe?Let us know how it was!
Blueberry-Apple-Breakfast-Salad-

Blueberry Vinaigrette

Blueberry Vinaigrette Dressing

Warning this salad dressing is addicting! Made with fresh blueberries and sugar boiled down into a syrup first. Then turned into a vinaigrette dressing it will make you crave the next bite of salad. Pairs perfectly with our breakfast salad.
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 25 minutes
Course Condiment
Cuisine American
Servings 8
Calories 134 kcal

Ingredients
  

  • 1 Cup Blueberries
  • 1/4 Cup White Sugar
  • 1 Tbsp Lemon Juice
  • 1/4 Cup Honey
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup Olive Oil

Instructions
 

  • If you are making the dressing from fresh blueberries you will first need to make the syrup
  • To make the syrup wash and drain the blueberries- discard any stems
  • Add the blueberries to a sauce pan with the lemon juice
  • Cook over medium heat
  • Add the sugar and honey and let is all dissolve
  • Turn the heat to low and continue to simmer
  • Press the berries along sides of the pan to burst some of them
  • You will see the syrup beginning to thicken, however it will thicken a bit more when cool
  • Set the syrup aside to cool after 20 minutes of simmering
  • Once cool you can decide if you want to use the syrup all as a salad dressing or reserve some for blueberry yogurt or pancake syrup
  • If making all into a salad dressing simply add in the oil and vinegar, salt and pepper and enjoy
  • You can keep the dressing in the refrigerator for up to 10 days

Notes

I find it easiest to make the syrup and make the dressing as needed. That way we can enjoy the blueberry syrup as a condiment for pancakes or mixed into some greek yogurt. 
What we like about this syrup is that we know what is in it. No corn syrup, no artificial flavors. 
If you are concerned with sugars, you may substitute a low calorie sweetener in place of the honey or the sugar. It will still taste great! 

Nutrition

Calories: 134kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 3mgPotassium: 31mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 3mgCalcium: 4mgIron: 1mg
Keyword breakfast, Condiment, easy, fruit, Lunch
Tried this recipe?Let us know how it was!