Fitness Minutes: (19,915)
2,615 6/21/11 12:59 P
make a tomato basil salad with finely chopped red onion little olive oil, parsley, basil and salt and pepper
yummy fruit salad with fresh mint little sweetner if you like
make a grilled shrimp or chicken salad for shrimp i would do two bags of shrimp and for chicken 8 breasts of chicken season either shrimp or chicken with salt, black pepper, paprika, olive oil, fresh garlic grill or bake until done let cool completely and for the chicken dice up (shrimp take all shells off)
put in a large bowl add olive oil one two tablespoons depending on the mositure you like salt and pepper fresh herbs (thyme for chicken one or two stems) shrimp cilantro cut up tomato (or or two large ones) red or other color pepper (one large de seeded) add two tbls of brown mustard toss and garnish with little fresh parsley
I make Caponata a couple of days before we want to eat it, then spread on bread for a yummy lunch. It's packed full of veggies and tastes great hot, warm or cold. Travels well!
Fitness Minutes: (0)
6/21/11 5:28 A
I make a grilled chicken or grilled salmon which can be made in the oven. This would be added to salad that has fresh strawberries,walnuts,gorgonzola. A lf dressing on side. You can also add other fruit to the salad like mandarin oranges,blueberries,etc. I get some whole grain bread to serve with it.
In large mixing bowl, beat eggs well. Mix in flour, milk, mustard and baking powder. When the dough is well combined, mix in cheese, spinach, and onion.
Spoon mixture into the baking dish and spread out.
Bake for 35 minutes, should be a bit golden on top
Let cool completely, at least an hour or you will have a huge melted cheese mess !! Once cooled cut into squares.
LIGHT PASTA SALAD
8 ounces ( 1/2 box ) seashell pasta 1 cup fresh broccoli florets 1 large carrot, thinly sliced 1 large chopped cucumber 3 stalks diced celery 2 hard-cooked egg, peeled and chopped
3/4 cup fat free or low fat Ranch dressing
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine everything but the dressing. Mix gently. Slowly add the dresing, you might not need the entire 3/4 cup, depends on how you like your pasta salad.
There are some awesome quinoa salads that are nice and fresh and light... and no mayo so they don't have that spoilage factor. In the SP recipes there is one with black beans, corn and a lime-cilantro vinegrette... YUMMY!!
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