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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,102
2/20/09 3:44 P

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Another great one to try.

co-leader of Love to Cook


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2/20/09 3:36 P

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Cabbage Rice
Serving Size: 6
Category: Greek; Cabbage; Rice

1 medium cabbage -- cored and sliced
1 onion -- chopped
6 ounces rice
2 teaspoons olive oil
1 cup water
3 fresh tomatoes -- mashed
1 lemon -- juiced
salt and pepper -- to taste

Wash the cabbage and cut it in slices.

Use a medium size saucepan. Add the onion and saute oil. Add the slices of cabbage and stir. Add 2 cups of water. Add the fresh mashed tomatoes and stir again.

Cook for 10 minutes and then add the rice. Cook until the rice is ready and the water is absorbed. Add salt and pepper as you wish.

Cabbage rice is served either hot or cold with some lemon juice poured on top.

Per Serving: 142 Calories; 2g Fat (12.2% calories from fat); 3g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1 1/2
Grain (Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



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TEKRU1's Photo TEKRU1 Posts: 10,467
2/3/09 3:34 P

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One of my goals this month is to try a new veggie each week. My family would eat nothing but canned green beans (gross!) if I'd let them. I have them (reluctantly) eating salads, broccoli, cauliflower, fresh or frozen green beans, and zucchini.

But we need more variety. Please provide suggestions of your favorite vegetables and how you like them prepared

Thanks everybody! Lets eat healthy! emoticon

~Terry in MO~

Round 25 Starting Weight 195 / Goal Weight 185
BLC Admin

IT's NOT A DIET! Diets are temporary!



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MOUCHE's Photo MOUCHE Posts: 7,534
10/23/08 1:57 P

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MAMA_HAWK, when I read this one, my mouth began to water, I love fresh herbs and I grow my own, I also grill year round, so I'll let you know how mine turns out.

I will strive to be the best temple of God I can be

Or don't you know that your body is the temple of the Holy Spirit, who lives in you and was given to you by God? 1 Cor 6:19 NLT


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HSM217's Photo HSM217 Posts: 284
10/23/08 7:38 A

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Yummy...

Thanks for sharing these !!!

He whom the Son sets free is free indeed !!!


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KELLKAT's Photo KELLKAT Posts: 2,227
10/23/08 12:43 A

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Mmmmm! Those look like really great - and truly healthy - recipes! I can't wait to try them!
emoticon

I'm just saying... Kelley


“You are never given a wish without also being given the power to make it come true. You may have to work for it, however.” - Richard Bach


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,102
10/22/08 10:52 P

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Those sound great. Thank you!

co-leader of Love to Cook


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10/22/08 9:18 P

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GRILLED ZUCCHINI WITH HERBS *

Serving Size : 4

4 small zucchini
3 tablespoons red wine vinegar
3 tablespoons red onion -- finely chopped
1/3 cup extra virgin olive oil
1 1/2 teaspoons lemon zest
1/2 teaspoon lime zest
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dreied rosemary
1/2 teaspoon dried cilantro
1/4 teaspoon dried mint flakes
2 quarts water
1 teaspoon kosher salt

In a medium bowl, add the red wine vinegar and the finely chopped red onion..Slowly whisk in the olive oil until it is thoroughly combined.
Add the lemon zest, lime zest,thyme, oregano, rosemary, cilantroand mint. Mix well.

In a pot, bring the water to a boil. Add the salt and thezucchini and simmer for 3-4 minutes. Remove the zucchinifrom the water and allow it to cool. Slice the zucchini in half lengthwise. Coat the zucchini with the vinaigrettemixture. Cover and refrigerate for 1 hour.

Preheat the grill or an oven broiler. Set the zucchini onthe grill or beneath the broiler. You are only trying toreheat the zucchini, so do not let them stay on the grill orin the broiler for more than 3 to 5 minutes. Serve immediately.


Per Serving: 194 Calories; 18g Fat (80.4% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 491mg Sodium.

Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.


Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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MAMA_HAWK SparkPoints: (0)
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10/22/08 9:18 P

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Grilled Portobelo Mushrooms *

Recipe By : Sherry G
Serving Size : 4

4 large Portobello mushrooms
2 cloves garlic -- sliced in slivers
1 teaspoon rosemary -- crushed
1 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon cayenne
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper

1. Preheat broiler or grill.
2. Wipe mushrooms with damp cloth. Remove stems and gills.
3. With paring knife, make slits in tops of caps. Stuff slivers of garlic into slits. Mix rosemary, thyme, oregano and chaenne together and push into slits with garlic.
4. In small bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture.
5. Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about 3 to 5 minutes per side.


Per Serving : 75 Calories; 4g Fat (43.0% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 125mg Sodium.

Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.


Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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304
261
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175
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