| Amity228
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Week 6 Recipe
1/2c diced onion
1/4 green pepper diced
1/2c. mushrooms
tbsp minced garlic
1 can cannelini beans
parmesan cheese
cup of tomato/spaghetti sauce
salt and pepper to taste
Pour some olive oil into pan over med/hi heat. Let onion,green pepper,and mushrooms saute until tender. Add garlic and stir. Drain beans but do not rinse and add to pan. Let the mixture saute for a minute or two. Salt and pepper to taste. Add parmesan cheese until melted through. Lastly add spaghetti sauce and turn heat down. Let simmer a couple of minutes and enjoy.
I made this up tonight I was in the mood for some type of bean concoction and it came out very tasty. DH really enjoyed it. It kind of tricked me into thinking I was eating spaghetti. :) |
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Wed Apr 11, 2007 1:42 am |
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| holly_01
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Forgot to post last week's recipe. I thought this would be better for some reason. I think I let it sit too long, and maybe my vegetables weren't fresh enough. The whole thing got soggy.
TOMATO, CUCUMBER & PEPPER SALAD
Serves 6 Prep Time: 10 minutes/Marinating time: 15 minutes
INGREDIENTS:
2 Tablespoons of olive oil
2 Tablespoons of red wine vinegar
Salt and pepper to taste
1 large green pepper, cored, seeded and cut into 1 inch pieces
1 cucumber, halved lengthwise, and cut crosswise into 1/2 inch pieces
1 small vidalia onion, peeled, halved and sliced lengthwise in thin strips
3 large tomatoes, cut into 8 wedges or 2 packages (8 oz each) of baby roma tomatoes, halved |
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Wed Apr 11, 2007 6:55 am |
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| Aingeal
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Week 6 recipe:
From allrecipes.com - something to use up my onions!
Vidalia Heaven
INGREDIENTS
4 Vidalia onions
4 cubes beef bouillon
4 tablespoons butter
DIRECTIONS
Preheat an outdoor grill for medium heat, and lightly oil grate.
Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.
Note
You can bake the onions in an oven preheated to 400 degrees F. Bake for 1 hour, or less if you don't want them caramelized. |
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Wed Apr 11, 2007 12:59 pm |
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| otter70
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Week 6 recipe
Shrimp with Basil--
1 lb shrimp
1 pint cherry tomatoes/grape tomatoes-cut in halves
2-3 garlic cloves minced
fresh basil (a must)
chilli pepper flakes
salt
EVOO
put EVOO in the pan and sear shrimp until they begin to turn pink--about 1-3 minutes--really quick
turn the shrimp and add the garlic and sprinkle the pepper flakes--mix the garlic around
remove from heat
add cherry tomatoes and basil
let stand about 1-2 minutes to heat the tomatoes
Serve and enjoy
DH really liked this dish--very easy and light! |
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Thu Apr 12, 2007 11:23 am |
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| Dee011
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Fried "Rice"
1/2 head cauliflower
oil
2 eggs, beaten
1 1/2 cups diced or shredded leftover cooked meat or seafood
1 cup veggies (chopped snow peas,bean sprouts,water chestnuts,etc.)
8 scallions, sliced (use part of the green)
2 tablespoons soy sauce
1/2 teaspoon Splenda
Run the cauliflower through the shredding blade of your food processor. Put the cauliflower in a microwaveable casserole, add a tablespoon or two of water, cover, and microwave in high for 5 minutes.
Spray a medium size skillet with nonstick cooking spray and place over medium heat. Add a tablespoon of oil to coat the bottom of the skillet. Pour in the eggs and cover for a minute or so. Let the eggs cook in a flat sheet. When cooked through, remove and set aside.
Remove the cauliflower from the microwave and drain it. Put a tablespoon of oil in a large, heavy skillet. Stir in the meat, veggies and scallions. Cook, stirring occasionally until veggies are tender-crisp. Add the cauliflower rice and stir to blend. Shred the eggs and stir in. Combine the soy sauce with the Splenda and stir into the fried "rice".
This makes 2 large or 3 medium serving. |
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Thu Apr 12, 2007 12:14 pm |
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| meemoo
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CHICKEN QUESO SOUP
INGREDIENTS:
1/2 large onion, chopped
3 T butter (TRANSFREE MARGARINE)
2 sm cans chopped green chiles (I used 1 can)
2 cans diced tomatoes (I used stewed and chopped them a bit)
1 8 oz package of FF cream cheese
1 can chicken broth (low sodium) (I used a couple of cups of chicken bullion)
1 1/2 cups of FF half and half
4 t lemon juice
Garlic powder, cumin, cayenne pepper and salt to taste (start with 2 teaspoons and adjust accordingly) This amount does make it spicy. (I used 1 t. of cayenne pepper, and it was still pretty spicy!
1-2 cups chopped, cooked chicken. (I usually use however much I have left over. Also, it's good without the chicken.) (I shredded two chicken breasts for more even distribution throughout the soup)
1 bunch chopped green onions (white part)
1 bunch chopped cilantro
1. Melt butter over med. high heat. Saute onion in butter until translucent.
2. Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated.
3. Add cream cheese and cook until melted, stirring constantly.
4. Add broth, half & half, lemon juice and seasonings. (At this point, I usually puree the soup with my immersion blender, but that's optionally--it's good either way).
5. Add chopped chicken and heat until warmed through. Do not boil.
6. Serve, garnishing each portion with chopped green onions and chopped cilantro.
In my opinion, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick." (This was the best part! I had DH pick up cilantro on his way home, and I am so glad I did!)
I loved this soup, DH didn't try it and I don't think he will, so I will be eating leftovers for a few days. Yay!! :D |
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Thu Apr 12, 2007 2:30 pm |
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| pookiebear
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So, out of curiousity... has anyone taken any of these recipes and made them yet? :)
I made Kirian's taco meatballs and they were wonderful!!! :mrgreen: |
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Thu Apr 12, 2007 7:17 pm |
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| pookiebear
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Hey all!
This is a friendly reminder to measure yourself and post "after pics" today or tomorrow. :mrgreen: |
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Sat Apr 14, 2007 1:28 pm |
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| need it gone
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So I made
Baba Ghannouj
1 medium eggplant, peeled
1 clove garlic, minced
1 Tbls tahini (sesame paste)
1/8 tsp ground cumin
assorted raw veggies
Preheat broiler. Slice the eggplant crosswise inot 1/2" slices. Place slices on a baking shet and broil 3" from the heat until soft and water beads on the surface. Cool and peel the slices. Puree in a blender or food processor along with the garlic, tahini and cumin.
Chill and serve with veggies
Well this tasted as nasty as it looked. I have been wanting to make this since I started SB and boy am I dissappointed. Yuck! I am going to try it again tomorrow and see if a night in the frig will change the flavor any. It truly tastes aweful. Hummus is so much better. |
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Sun Apr 15, 2007 1:14 am |
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| kathi96
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Got this from allrecipes.com.....very yummy. I used sf syrup and did not add salt.....marinated for four hours. New family favorite!
Maple Salmon
"This is the best and most delicious salmon recipe, and very easy to prepare. I love maple in everything and put this together one night. My husband totally loved it; he did not like salmon that much until he had this."
Original recipe yield:
4 servings
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 1 Hr
* 1/4 cup maple syrup
* 2 tablespoons soy sauce
* 1 clove garlic, minced
* 1/4 teaspoon garlic salt
* 1/8 teaspoon ground black pepper
* 1 pound salmon
DIRECTIONS
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. |
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Sun Apr 15, 2007 3:57 am |
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| p_wreath
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Cauliflower Mash
1.5 lbs cauliflower (I used 16 oz frozen cauliflower)
3 garlic cloves
28 oz low sodium chicken broth
salt & pepper to taste
1 tbsp chives ( I omitted)
combine cauliflower, garlic and broth in a large saucepan. Bring to a boil and then simmer until cauliflower is tender. Drain cauliflower & garlic, reserving 2 tbsps of liquid. Toss cauliflower & garlic into food processor, adding liquid if necessary.
This was actually not very good. I much prefer the "faux-tato" recipe from the blue book. |
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Mon Apr 16, 2007 6:41 am |
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| agusia12
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I made my own creation from what I had in my fridge, it tasted really good, I'm going to make it again
Crab-meat salad
1 package imitation crabmeat- shredded
1 roasted red pepper- chopped
2 stacks of celery- chopped
2 green onions- chopped
1/4 cup corn
1/2 TBS mayo, 1/2 TBS lite sour cream
1 tsp dijon mustard
lemon juice, salt & pepper,
Combine everything, mix well |
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Mon Apr 16, 2007 12:50 pm |
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| meemoo
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Here's my recipe for the last week:
Balsamic crockpot chicken with veggies
2 T olive oil
6 Turkey bacon slices diced
8 ounces mushrooms, sliced
1 green pepper cubed 1"
1 red pepper, cubed 1"
1 bunch green onions
1 lb boned, skinned chicken breasts, 1" cubed
2 T balsamic vinegar
1/2 t marjoram (I used oregano)
1/2 t salt (I used garlic salt)
1/4 t pepper
1/4 cup FF chicken broth
2 cups tomatoes, canned (I used two 14 oz cans of whole fire roasted tomatoes partially drained)
sauté bacon in olive oil. Add mushrooms, peppers, green onions, and sauté 1 minute. Add vinegar and cook 1 minute, scraping up the brown bits from the bottom of the pan. Set aside.
Place chicken in the crock-pot. Add sautéed bacon and vegetable mixture. Combine remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker. (I just measured directly into crock-pot and stirred. No need to mess up a bowl) Cover and cook on low 8-10 hours. (Mine was done in 6.5 hours on low.) Can serve over rice. Chicken will be falling apart fork tender.
I subbed out carrots, zucchini, snap peas because that's what I had. I let mine cook a little too long and some of the veggies got kind of mushy and the chicken was kind of dry, but I ate it. My kids liked the chicken and carrots and that was it. |
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Mon Apr 16, 2007 1:23 pm |
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| Tits McGee
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I made pork chops that were really good!
4 pork chops, 3/4 inch thick
2 TBSP milk
1 egg
1/4 TSP pepper
1 C crushed stuffing mix
2 TBSP butter
Melt butter and pour into 13x9x2 in glass baking dish. Coat entire bottom.
Mix egg and milk and pepper together.
Dip pork chops in egg mixture and coat thoroughly.
Coat in crushed stuffing mix.
Oven=425 degrees for 15 min on one side, then flip and cook until pork chops temp is 160 and the juices run clear.
I served this with cucumber slices. My BF loved it! |
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Mon Apr 16, 2007 5:34 pm |
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| skinnypeep
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Haven't made these yet but they look awesome :)
Brownie Cookies
Makes 24 cookies
½ cup margarine or butter
¼ cup agave
1 egg or egg substitute
½ cup cocoa
½ tsp baking soda
dash of salt
½ cup fiber one slightly crushed
¾ cup whole oats (At home I use Bob's 5 grain cereal)
½ cup chocolate chips
¼ cup flax seed meal
1. heat oven to 350°
2. Blend butter, agave and egg.
3. add dry ingredients and stir well
4. drop by heaping tablespoon full and flatten slightly
5. bake 16 minutes or until firm on the outside |
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Mon Apr 16, 2007 9:18 pm |
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