Cucumber and Tomato Salad

This is not a recipe by measurements. I really found that I like raw cucumber and tomatoes with some balsamic vinegar. I add maybe a few seasonings, like basil and a little pepper and it's great. It aids in weight loss and with diabetes. Copying and pasting some info care of livestrong.com:

Weight Lost
Louise Gittleman, PHD, CNS for "The Healing Powers of Vinegar" by Cal Orey discusses the effects of acetic acid, the key ingredient that vinegars are made of. Gittleman mentions that acetic acid is known to retard the absorption of carbohydrates as they are metabolized in the body, which leads to the dissolving of fats. Gittleman adds that the acid can purify the blood and detoxes the body. In addition, the potassium in the vinegar reduces hunger. Drinking about two tablespoons of balsamic vinegar a day can help with weight loss through this process, which occurs when you eat certain foods.
Diabetes and Vinegar

In addition to weight loss, Arizona State University scientist Carol Johnston found other positive attributes of vinegar. In a study researching the effects of consuming vinegar among diabetic, pre-diabetic, and non-diabetic subjects, the results were a reduction in blood sugar levels. Reducing your body's blood sugar level enables the insulin to move sugars into the appropriate cells that take them in, as it normally should happen. Drinking balsamic vinegar can do as much some of the leading diabetes medication. Fortunately, balsamic vinegar's distinct flavor is what makes the product popular. Drinking it may be a pleasurable experience for you.

I say this on "COOK YOURSELF THIN" and I love, love, love this recipe. This recipe and calorie intake is for 2 Mushrooms a serving. I usually cook 1 so it will be half the 539 so about 270 for 1 Mushroom Tuna Melt and it's very filling..


Portobello Mushroom Tuna Melt
Serves 2
Calories per serving: 539

4 Portobello mushrooms, stemmed, gills removed
2 tablespoons olive oil
1 5-ounce can albacore tuna packed in water, drained
1 celery stalk, finely chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
Salt and pepper
4 thin slices Swiss cheese
4 slices tomato
1/2 cup mixed baby greens

1. Preheat the broiler. Brush the mushrooms with 1 tablespoon oil. Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.

2. While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining tablespoon oil.

3. Remove the mushrooms from the oven. Divide tuna mixture among mushrooms, and spread evenly in caps. Top each with a slice of cheese, and broil until cheese melts, about 2 minutes. Top each mushroom with a tomato slice and 2 tablespoons greens, and serve immediately.

My family loves this salad! Son wraps it in a flour tortilla too for lunch.

Black Bean & Corn Salad - Rachael Ray

Black Beans – 1x 14oz can, rinsed & drained
Corn – 1x 14oz can
Red Onion - ½ medium, diced to preference
Cumin - 1.5 tsp
Hot Sauce - 2 tsp (I use Tapitio, recipe calls for Tabasco)
Lime Juice – 1 avg size
Olive or Veg Oil – 1-2 Tbsp
Salt & Pepper to taste

Additional:
Cilantro – 1/3 cup (to taste)
Avocado – 1 or 2 (to taste)

DIRECTIONS:
Combine, mix, chill. Best made & served in 15-30 minutes. When using avocado squeeze ½ of lime on avocado to prevent browning.

I just made Michael Ruhlman's roasted chicken recipe for dinner. It was super, super easy and one of the best roasted chickens I've had anywhere.

There is no added fat or sugar in the recipe but the chicken turns out juicy and flavorful. The skin is perfect, but you can avoid eating it to lower the calories even more. If you're only cooking for one or two people, you end up with lots of extra roast chicken for salads and other meals during the week. Highly recommended!

One 3 to 4 pound chicken (giblets and neck removed, wingtips removed optionally)
1 lemon and/or medium onion, quartered
Kosher salt

- About an hour before roasting the chicken, remove it from the fridge and rinse it. Stuff it with the onion or lemon or both. Generously salt the chicken and place on a plate lined with paper towels.

- Preheat the oven to 425-450 degrees F (depending on your oven).

- Pat the chicken dry. Optional: add more salt. Put the chicken in an oven proof frying pan and then into the oven.

- After 1 hour, check the color of the juices or a meat thermometer if you have one. If the chicken is not fully cook, leave it in the oven for another 5 minutes.

- Remove the chicken from the oven and LET IT REST before carving for 15 minutes.