Skinny Summer Recipes: 250 calories or less!

Spinach-Apricot Salad

Makes:  4 servings

Time: 20 minutes

Calories: 91 per serving



8 cups torn fresh prewashed baby spinach

1/3 cup dried apricots, snipped

1 tablespoon olive oil

1 clove garlic, thinly sliced or minced

4 teaspoons balsamic vinegar

2 tablespoons slivered almonds, toasted


Freshly ground black pepper



  • Remove stems from spinach, if desired.
  • In a large bowl combine spinach and apricots; set aside.
  • In a 12-inch skillet heat oil over medium heat; cook and stir garlic in hot oil until golden. Stir in the balsamic vinegar. Bring to boiling; remove from heat.
  • Add the spinach-apricot mixture to skillet. Return to heat and toss mixture in skillet about 1 minute or until spinach is just wilted. Transfer mixture to a serving dish.
  • Season to taste with salt and pepper.
  • Sprinkle with almonds.
  • Serve salad immediately.


Salmon and Asparagus

Makes: 4servings

Prep: 10 minutes

Bake: 12 minutes 450°F

Calories: 235 per serving



1 pound fresh asparagus spears, cut into 2-inch pieces

1 1/2 teaspoons extra virgin olive oil

Course sea salt and freshly ground pepper to taste

1 pound fresh or frozen salmon fillets with skin

1 teaspoon finely shredded lemon peel

1 teaspoon snipped fresh parsley



  • Place two (1 large and 1 medium) cast-iron skillets or oven-safe heavy skillets in a cold oven; heat oven to 450 degrees F.
  • In a medium bowl combine asparagus and 1/2 teaspoon olive oil; sprinkle with salt and pepper.
  • Brush the remaining 1 teaspoon of olive oil on both sides of fish; sprinkle lightly with salt and pepper.
  • Carefully remove hot skillets from oven. Place fish, skin side down, in the large skillet. Place asparagus in medium skillet. Return skillets to oven. Bake for 12 minutes, or until fish flakes easily when tested with a fork and asparagus is crisp-tender.

To serve, sprinkle fish with lemon peel and parsley.


All-Wrapped-Up Salad

Makes: 2 servings

Time: 20 minutes

Calories: 248 per serving



2 whole grain, whole wheat, or flour tortillas

3/4 cup shredded romaine and/or fresh spinach

1/2 avocado, halved, seeded, peeled, and sliced

1/4 cucumber, halved lengthwise, seeded, and thinly sliced

1 ounce Monterey Jack cheese with jalapeno peppers, shredded (1/4 cup)

Purchased salsa (optional)



  • On each tortilla, layer romaine, avocado, cucumber, and cheese. Roll up tightly.
  • If desired, halve tortillas diagonally.
  • Can chill for up to 6 hours; each wrapped tightly with plastic wrap.

If desired, serve with salsa.


Roasted Pork with Apples

Makes: 4 servings

Prep: 15 minutes

Roast: 20 minutes 425°F

Stand: 10 minutes

Calories: 239 per serving



1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 1-pound pork tenderloin

1 tablespoon canola oil

1 medium red onion, cut into thin wedges

3 medium (1 pound) cooking apples (such as Granny Smith or Jonathan), cored and cut into 1/2-inch thick wedges

2/3 cup apple juice or apple cider

Fresh sage sprigs (optional)



  • In a small bowl, combine the snipped sage, salt, and pepper; rub on all sides of tenderloin.
  • In a large skillet brown tenderloin in hot oil over medium heat, turning to brown all sides.
  • Transfer pork to a shallow roasting pan. Add onion to pan around pork. Roast, uncovered, at 425 degrees F for 10 minutes.
  • Stir in apples; roast for 10 to 15 minutes more or until pork internal temperature registers 155 degrees F on instant read thermometer and juices run clear.
  • Transfer pork and apple mixture to serving platter; cover with foil. Let stand for 10 minutes before slicing (temperature of the meat will rise 5 degrees F while it stands).
  • In a small saucepan bring apple juice to a boil; simmer gently, uncovered, for 8 to 10 minutes or until reduced to 1/4 to 1/3 cup. Drizzle over meat and apple mixture.

If desired, garnish with additional sage sprigs


Pan-Roasted Chicken with Shallots

Makes: 4 servings

Time: 20 minutes

Calories: 193 per serving



8 shallots or 1 large onion

4 medium skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)

Salt and ground black pepper

1 tablespoon olive oil

1 medium zucchini, halved lengthwise and cut into 1/4-inch slices

1/4 cup snipped fresh parsley



  • Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside.
  • Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
  • Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (170 degrees F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium low if chicken or shallots brown too quickly.
  • Transfer chicken and shallots to a serving platter. Cover to keep warm.
  • Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken.
  • Sprinkle with parsley.