Greek Bread Salad with Toasted Pita Chips ♥
3 years ago
Wednesday, April 29, 2009
Tuesday, April 14, 2009
Carrot Souffle
This looks like it'll be a good dessert:
Carrot Souffle
1 lb. fresh carrots, peeled
1/4 cup butter, melted
3 eggs, separated
1/4 cup sugar (next time, I’m going to try this using half sugar and half Splenda)
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
Preheat oven to 350.
Cook the carrots using your desired method. I microwaved mine. Add the melted butter and mash with a potato masher or fork until nearly smooth. (I liked the texture it had when I left chunks of slightly unmashed carrot in the mix.)
Add 2 eggs, sugar, flour, baking powder, and vanilla. Mix well.
Separate the last egg, adding the yolk into the souffle. Whip the white until it is fluffy and forms stiff peaks.
Gently and carefully fold the egg white into the carrot mixture. Spoon into a 1 quart casserole or souffle dish that has been lightly greased or sprayed with butter-flavor cooking spray.
Bake at 350 degrees for 40 minutes or until firm. Serve hot.
found at Feels like Home
Carrot Souffle
1 lb. fresh carrots, peeled
1/4 cup butter, melted
3 eggs, separated
1/4 cup sugar (next time, I’m going to try this using half sugar and half Splenda)
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
Preheat oven to 350.
Cook the carrots using your desired method. I microwaved mine. Add the melted butter and mash with a potato masher or fork until nearly smooth. (I liked the texture it had when I left chunks of slightly unmashed carrot in the mix.)
Add 2 eggs, sugar, flour, baking powder, and vanilla. Mix well.
Separate the last egg, adding the yolk into the souffle. Whip the white until it is fluffy and forms stiff peaks.
Gently and carefully fold the egg white into the carrot mixture. Spoon into a 1 quart casserole or souffle dish that has been lightly greased or sprayed with butter-flavor cooking spray.
Bake at 350 degrees for 40 minutes or until firm. Serve hot.
found at Feels like Home
Thursday, April 09, 2009
CrockPot Beans and Rice Recipe
Last one for the day, and what we're having for dinner tonight *g*
A Year of CrockPotting: CrockPot Beans and Rice Recipe
A Year of CrockPotting: CrockPot Beans and Rice Recipe
Salsa Chicken and Black Bean Soup
YUM-O!! I know what we're having tomorrow :O)
A Year of CrockPotting: Salsa Chicken and Black Bean Soup
A Year of CrockPotting: Salsa Chicken and Black Bean Soup
Tuna and Shell Pasta Salad
Jackson's gonna like this-
Ingredients:
8 ounces medium shell pasta
7-ounce pouch chunk light tuna
2 celery stalks, chopped
1/2 cup red onion, chopped
3/4 cup yellow pepper, chopped
1 6-ounce can or jar artichoke hearts, drained, rinsed and chopped
1/2 dry pint cherry tomatoes, halved
.
Dressing:
1/4 cup fat-free, reduced sodium chicken broth
1 tbsp lemon juice
1 tsp extra-virgin olive oil
1 tsp Dijon mustard
Black pepper
1/4 tsp dried oregano
Preparation:
Cook pasta according to instructions on package. Drain and cool. Combine tuna, celery, onion, pepper, artichoke hearts and tomatoes in a large bowl with cooled pasta. Whisk dressing ingredients together and drizzle over tuna and pasta. Toss well, and chill until ready to serve.
Serves 4-6.
Per Serving: Calories 320, Calories from fat 25, Total Fat 2.8g (sat 0.4g), cholesterol 15mg, Sodium 248mg, Carbohydrate 51.9g, Fiber 5.3g, Protein 21.8g
from here-
http://lowfatcooking.about.com/od/salad1/r/tunashellsalad.htm
Ingredients:
8 ounces medium shell pasta
7-ounce pouch chunk light tuna
2 celery stalks, chopped
1/2 cup red onion, chopped
3/4 cup yellow pepper, chopped
1 6-ounce can or jar artichoke hearts, drained, rinsed and chopped
1/2 dry pint cherry tomatoes, halved
.
Dressing:
1/4 cup fat-free, reduced sodium chicken broth
1 tbsp lemon juice
1 tsp extra-virgin olive oil
1 tsp Dijon mustard
Black pepper
1/4 tsp dried oregano
Preparation:
Cook pasta according to instructions on package. Drain and cool. Combine tuna, celery, onion, pepper, artichoke hearts and tomatoes in a large bowl with cooled pasta. Whisk dressing ingredients together and drizzle over tuna and pasta. Toss well, and chill until ready to serve.
Serves 4-6.
Per Serving: Calories 320, Calories from fat 25, Total Fat 2.8g (sat 0.4g), cholesterol 15mg, Sodium 248mg, Carbohydrate 51.9g, Fiber 5.3g, Protein 21.8g
from here-
http://lowfatcooking.about.com/od/salad1/r/tunashellsalad.htm
Lentil and Black Bean Soup
"Comfort foods needn't be high fat or high calorie. Soup is a great example. You can make delicious, nutritious, and satisfying soups such as this Lentil and Black Bean soup, which is packed full of low-fat, high-fiber goodness. If you choose to use vegetable broth, this makes a great vegetarian lunch."
Cook Time: 30 minutes
Ingredients:
2 tsp canola oil
1 1/2 cups finely chopped onion
1 large celery stalk, diced
2 cloves garlic, minced
1 tbsp ground cumin
1 tbsp chili powder
1 cup green lentils, rinsed and picked through
2 15-ounce cans reduced-sodium black beans, drained and rinsed
1 14.5-ounce can diced tomatoes
4 cups fat-free, low-sodium vegetable or chicken broth
Preparation:
In a large pot, heat oil on medium heat. Sauté onions, celery, and garlic until softened, about 4-5 minutes. Sprinkle cumin and chili powder, cook for 1 minute until fragrant. Add lentils, black beans, tomatoes and broth. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.
Serves 8
Per Serving: Calories 127, Calories from Fat 14, Total Fat 1.6g (sat 0.1g), Cholesterol 0mg, Sodium 503mg, Carbohydrate 22.2g, Fiber 7.1g, Protein 6g
from here-
http://lowfatcooking.about.com/od/soup1/r/lentibbsoup.htm
Cook Time: 30 minutes
Ingredients:
2 tsp canola oil
1 1/2 cups finely chopped onion
1 large celery stalk, diced
2 cloves garlic, minced
1 tbsp ground cumin
1 tbsp chili powder
1 cup green lentils, rinsed and picked through
2 15-ounce cans reduced-sodium black beans, drained and rinsed
1 14.5-ounce can diced tomatoes
4 cups fat-free, low-sodium vegetable or chicken broth
Preparation:
In a large pot, heat oil on medium heat. Sauté onions, celery, and garlic until softened, about 4-5 minutes. Sprinkle cumin and chili powder, cook for 1 minute until fragrant. Add lentils, black beans, tomatoes and broth. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.
Serves 8
Per Serving: Calories 127, Calories from Fat 14, Total Fat 1.6g (sat 0.1g), Cholesterol 0mg, Sodium 503mg, Carbohydrate 22.2g, Fiber 7.1g, Protein 6g
from here-
http://lowfatcooking.about.com/od/soup1/r/lentibbsoup.htm
Rice and Beans
"Use black beans, garbanzo beans, any beans! Feel free to use different herbs. A Cajun blend would be good for this, or use cumin and chili powder if you prefer. "
Cook Time: 20 minutes
Ingredients:
2 tsp olive oil
2 cloves garlic, crushed
1/2 cup finely chopped onion
1 stalk celery, diced
1 small red bell pepper, diced
1 medium zucchini, diced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1 can no-salt-added diced tomatoes
1 8 oz can no-salt-added tomato sauce
1 15 ounce can low-sodium pinto beans (or kidney beans), drained and rinsed
2 cups cooked whole grain rice
1/3 cup chopped fresh parsley
Preparation:
Heat oil on medium in large skillet. Sauté garlic, onions, celery , red pepper and zucchini until softened. Sprinkle oregano and red pepper flakes over vegetables, and stir. Add diced tomatoes, tomato sauce, and beans. Simmer for 10 minutes. Stir in cooked rice and parsley. Cook for 2-3 minutes.
Serves 6
Per Serving: Calories 276, Calories from Fat 27, Total Fat 3g (sat 0.5g), Cholesterol 0mg, Sodium 472mg, Carbohydrate 50.3g, Fiber 11.5g, Protein 11.9g
from here-
http://lowfatcooking.about.com/od/pastaandricedishes/r/ricebeans.htm
Cook Time: 20 minutes
Ingredients:
2 tsp olive oil
2 cloves garlic, crushed
1/2 cup finely chopped onion
1 stalk celery, diced
1 small red bell pepper, diced
1 medium zucchini, diced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1 can no-salt-added diced tomatoes
1 8 oz can no-salt-added tomato sauce
1 15 ounce can low-sodium pinto beans (or kidney beans), drained and rinsed
2 cups cooked whole grain rice
1/3 cup chopped fresh parsley
Preparation:
Heat oil on medium in large skillet. Sauté garlic, onions, celery , red pepper and zucchini until softened. Sprinkle oregano and red pepper flakes over vegetables, and stir. Add diced tomatoes, tomato sauce, and beans. Simmer for 10 minutes. Stir in cooked rice and parsley. Cook for 2-3 minutes.
Serves 6
Per Serving: Calories 276, Calories from Fat 27, Total Fat 3g (sat 0.5g), Cholesterol 0mg, Sodium 472mg, Carbohydrate 50.3g, Fiber 11.5g, Protein 11.9g
from here-
http://lowfatcooking.about.com/od/pastaandricedishes/r/ricebeans.htm
Black Bean and Egg Breakfast Bowl Recipe
15.8g of fiber per serving, WOW!!
Black Bean and Egg Breakfast Bowl Recipe
1 cup canned black beans, drained
1 whole egg
3 egg whites
1 tsp cumin
1/2 tsp epazote (optional)
1/2 tsp Mexican or Greek oregano
1/8 tsp chili powder
Salt and pepper to taste
Bottled pepper sauce such as Franks Red Hot, Cholula or Tabasco to taste
Break four eggs in a glass bowl and remove three yolks with your fingers or a spoon and discard, leaving one egg yolk and four egg whites in the bowl.
In a microwave-safe bowl or small stove-top saucepan, combine drained black beans, cumin, chili powder, oregano and epazote (if using) and mix well.
Heat beans in microwave on high for approximately 2-3 minutes or on stove-top until hot.
Heat a non-stick frying pan coated with a bit of olive oil over medium high, and add the eggs. Cook until the whites have set and flip, cooking until over-easy. Or, if you prefer your eggs more well-done without a runny yolk, you can scramble them. You can also prepare your eggs poached.
Add eggs to bean mixture, tossing well until the eggs and black beans are combined.
Adjust for salt and pepper and serve with a dash of hot pepper sauce (optional) or rolled in a large whole-grain or low-carb tortilla.
Amount Per Serving:
Calories: 365.9
Total Fat: 6.7 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 2.3 g
Cholesterol: 212.5 mg
Sodium: 134.4 mg
Potassium: 745.7 mg
Total Carbohydrate: 44.7 g
Dietary Fiber: 15.8 g
Sugars: 0.1 g
Protein: 31.1 g
Vitamins & Minerals
Vitamin A: 15.1 %
Vitamin B-12: 8.3 %
Vitamin B-6: 12.2 %
Vitamin C: 2.3 %
Vitamin D: 6.5 %
Vitamin E: 2.8 %
Calcium: 10.5 %
Copper: 20.1 %
Folate: 70.7 %
Iron: 34.8 %
Magnesium: 34.3 %
Manganese: 45.2 %
Niacin: 5.6 %
Pantothenic Acid: 10.5 %
Phosphorus: 34.6 %
Riboflavin: 22.2 %
Selenium: 25.2 %
Thiamin: 31.4 %
Zinc: 17.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
from here-
http://www.answerfitness.com/334/breakfast-and-black-beans-eggs-recipe/
Black Bean and Egg Breakfast Bowl Recipe
1 cup canned black beans, drained
1 whole egg
3 egg whites
1 tsp cumin
1/2 tsp epazote (optional)
1/2 tsp Mexican or Greek oregano
1/8 tsp chili powder
Salt and pepper to taste
Bottled pepper sauce such as Franks Red Hot, Cholula or Tabasco to taste
Break four eggs in a glass bowl and remove three yolks with your fingers or a spoon and discard, leaving one egg yolk and four egg whites in the bowl.
In a microwave-safe bowl or small stove-top saucepan, combine drained black beans, cumin, chili powder, oregano and epazote (if using) and mix well.
Heat beans in microwave on high for approximately 2-3 minutes or on stove-top until hot.
Heat a non-stick frying pan coated with a bit of olive oil over medium high, and add the eggs. Cook until the whites have set and flip, cooking until over-easy. Or, if you prefer your eggs more well-done without a runny yolk, you can scramble them. You can also prepare your eggs poached.
Add eggs to bean mixture, tossing well until the eggs and black beans are combined.
Adjust for salt and pepper and serve with a dash of hot pepper sauce (optional) or rolled in a large whole-grain or low-carb tortilla.
Amount Per Serving:
Calories: 365.9
Total Fat: 6.7 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 2.3 g
Cholesterol: 212.5 mg
Sodium: 134.4 mg
Potassium: 745.7 mg
Total Carbohydrate: 44.7 g
Dietary Fiber: 15.8 g
Sugars: 0.1 g
Protein: 31.1 g
Vitamins & Minerals
Vitamin A: 15.1 %
Vitamin B-12: 8.3 %
Vitamin B-6: 12.2 %
Vitamin C: 2.3 %
Vitamin D: 6.5 %
Vitamin E: 2.8 %
Calcium: 10.5 %
Copper: 20.1 %
Folate: 70.7 %
Iron: 34.8 %
Magnesium: 34.3 %
Manganese: 45.2 %
Niacin: 5.6 %
Pantothenic Acid: 10.5 %
Phosphorus: 34.6 %
Riboflavin: 22.2 %
Selenium: 25.2 %
Thiamin: 31.4 %
Zinc: 17.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
from here-
http://www.answerfitness.com/334/breakfast-and-black-beans-eggs-recipe/
CrockPot Mahi Mahi With Asparagus, Broccoli, and Spinach
I have a big bag of mahi mahi in my freezer that needs using *g*
A Year of CrockPotting: CrockPot Mahi Mahi With Asparagus, Broccoli, and Spinach
A Year of CrockPotting: CrockPot Mahi Mahi With Asparagus, Broccoli, and Spinach
Chicken and Black Bean Soup
from-
http://lowfatcooking.about.com/od/lowfatsoups/r/chickblbeansoup.htm
Ingredients:
2 tsp canola oil
1 medium onion, finely chopped
1 medium carrot, chopped
1/2 large red pepper
1 tsp cumin
1 tsp chili powder
2 15-ounce cans reduced sodium black beans, rinsed and drained
3 cups fat-free, low-sodium chicken broth
1 16-ounce jar mild salsa
1 1/2 cups cooked skinless white-meat chicken, chopped
Preparation:
Heat oil on medium heat in a Dutch oven or soup pot. Sauté onions, carrots and peppers for 5 minutes. Stir in cumin and chili powder and cook for 1 minute. Add black beans, broth and salsa. Bring to a boil, then cover and simmer for 15 minutes. Stir in cooked chicken and simmer for 5 more minutes.
Serves 6-8
Per Serving: Calories 211, Calories from Fat 26, Total Fat 2.8 (sat 0.4g), Cholesterol 24mg, Sodium 602mg, Carbohydrate 30.5g, Fiber 9.4g, Protein 15.8g
http://lowfatcooking.about.com/od/lowfatsoups/r/chickblbeansoup.htm
Ingredients:
2 tsp canola oil
1 medium onion, finely chopped
1 medium carrot, chopped
1/2 large red pepper
1 tsp cumin
1 tsp chili powder
2 15-ounce cans reduced sodium black beans, rinsed and drained
3 cups fat-free, low-sodium chicken broth
1 16-ounce jar mild salsa
1 1/2 cups cooked skinless white-meat chicken, chopped
Preparation:
Heat oil on medium heat in a Dutch oven or soup pot. Sauté onions, carrots and peppers for 5 minutes. Stir in cumin and chili powder and cook for 1 minute. Add black beans, broth and salsa. Bring to a boil, then cover and simmer for 15 minutes. Stir in cooked chicken and simmer for 5 more minutes.
Serves 6-8
Per Serving: Calories 211, Calories from Fat 26, Total Fat 2.8 (sat 0.4g), Cholesterol 24mg, Sodium 602mg, Carbohydrate 30.5g, Fiber 9.4g, Protein 15.8g
Wednesday, April 08, 2009
CrockPot 20 to 40 Clove Garlic Chicken
Yep- we're gonna try this .... very frugal!
A Year of CrockPotting: CrockPot 20 to 40 Clove Garlic Chicken
A Year of CrockPotting: CrockPot 20 to 40 Clove Garlic Chicken
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