Posts: 20,383
2/20/09 3:44 P

Another great one to try.

Pounds lost: 11.0

0 3 6 9

12

SparkPoints: (28,581)
Fitness Minutes: (34,685)
Posts: 5,055
2/20/09 3:36 P

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.

current weight: 279.9

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Posts: 8,232
2/3/09 3:34 P

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!

Pounds lost: 16.0

0 16.25 32.5 48.75

65

Posts: 7,532
10/23/08 1:57 P

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.

current weight: 174.0

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Posts: 284
10/23/08 7:38 A

Yummy...

Thanks for sharing these !!!

current weight: 136.0

142 138.25 134.5 130.75

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Posts: 2,227
10/23/08 12:43 A

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

Pounds lost: 2.0

0 4.75 9.5 14.25

19

Posts: 20,383
10/22/08 10:52 P

Those sound great. Thank you!

Pounds lost: 11.0

0 3 6 9

12

SparkPoints: (28,581)
Fitness Minutes: (34,685)
Posts: 5,055
10/22/08 9:18 P

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.

current weight: 279.9

347 304 261 218

175

SparkPoints: (28,581)
Fitness Minutes: (34,685)
Posts: 5,055
10/22/08 9:18 P

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.

current weight: 279.9

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175