Minnie,I sometimes add a little spicy mustard to my salad dressing. Extra zing & it is good!
I have a really simple dessert for that sweet tooth that strikes.
1 pkt jello,any flavor 1 c hot water 1 c yogurt,any flavor
Add hot water to the jello,as usual. But instead of cold water add in the yogurt. Stir it up with a fork becuz the yogurt tends to clump up. Refrigerate til firm.
My current favorite is black cherry jello,1/2 c vanilla yogurt & 1/2 c plain yogurt. It's great for a super sweet tooth. And with sugar free jello & low fat/fat free yogurt it's not bad in calories,as opposed to, say, chocolate java jive ice cream!
I made Chicken Satay Lettuce Wraps tonight(from SparkRecipes), and they were great! Lots of flavor and different textures. The recipe looks long & complicated, but it is actually very simple. If you like lettuce wraps....Give it a try!
1 Chicken Breast 1/2 Splenda packet or artificial sweetner 2 tablespoons of Skippy Natural Peanut Butter 1 teaspoon of Garlic Powder 1 tablespoon of Lemon Juice 1-3 tablespoons of low sodium Soy Sauce 10 leaves of Bib Lettuce or the entire small head 1 small Red Onion chopped about 3 tablespoons 1 Cucumber peeled and sliced about 1.5 cups 3 teaspoons of White Vinegar 5 medium baby Carrots shredded
Directions Chicken- Cover thawed chicken in a few tablespoons of soy sauce and let set so chicken can absorb. Cucumber & Onion Mixture- Peel and slice cucumber and add the red onion to the cucumber and cover in the white vinegar and you can add a little garlic powder too. Let this marinate together, I usually make the night before so the vinegar gets the cucumbers flavored well. Clean your lettuce leaves and lay out on a nice large platter- make sure you get as much water off of them as you can. To make the Peanut Sauce: 2 tablespoons of Skippy Natural Peanut Butter 1 teaspoon of Garlic Powder 1 tablespoon of lemon juice 2-4 tablespoons of water (depending on the thickness add one at a time) 1-2 tablespoons of low sodium soy sauce 1/2 Splenda packet or artificial sweetner - Mix these ingredients well and microwave for 30 seconds- then add more water if sauce is still to thick- when finished set aside. Final Prep: Cook chicken until done- I used a George Forman Grill. When chicken is done slice into small pieces and then you can toss in a little more soy sauce if you wish. Also you can add some crushed up peanuts to this mixture if you would like, this will change your nutrition information though. I served this dish all separate with items on the table and allow my guests to make their own wraps. Lettuce leaf, chicken, peanut sauce, shredded carrot, and cucumber and onion mixture. Wrap and enjoy!
Number of Servings: 2
I don't believe in failure! -Oprah Winfrey
current weight: 136.0
Fitness Minutes: (21,920) Posts: 4,951 9/12/07 8:02 P
Commander's Seafood Gumbo from: Stews, Bogs & Burgoos by James Villas
1/4 C. butter 3 Med Onions, Diced 1 Med Green Bell Pepper, Diced 1 clove garlic 1/2 C canned tomato puree 1 t. dried thyme, crumbled 2 bay leaves S&P to taste 3/4-1 pound fresh or frozen okra (sliced or chopped) 1 quart fish or vegetable stock 2 lbs. med shrimp 12 fresh oysters 1/2 lb. lumb crabmeat 1 T. file' powder
Heat butter in large stock pot. Add onions, bell pepper, garlic (I also add celery, about 6-8 ozs.) Cook, stirring, for 5 mins.
I agree on the timing. Too little and it's raw, too much and it's ruined. 3 minutes is an estimate for the sauteeing (I usually use a mixture of non-stick spray and about a teaspoon of olive oil for flavor).
I like your spice mixture, too, Minnie.
Lynn4Life--because at the end of the day I'm always ME.
Lynn C's ways to make tilapia (I'm probably going to write for one serving, because I'm a single, but all are easily increased):
1. gently coat with "south of the border" seasoning (either pre-packaged or make your own) and sautee in a pan for about 3 minutes each side. Use in tacos, enchiladas, etc. (my fave is tacos, though).
2. Mix together some panko bread crumbs, salt, pepper, corriander, parsely, and some shredded parmesean cheese (this is one time it's better to use the pre-done stuff in the green can). In a separate bowl, mix about 1tbs. dijon mustard with one egg, salt, pepper, other seasonings. In a final bowl, have about 1/4 cup of flour ready for dredging. Make sure your tilapia is really dry, then dredge in flour, then the egg/mustard mixture, then the bread crumbs. Pan fry over medium heat, 3ish minutes per side, or bake at 350 for about 10 minutes.
3. Poach tilapia in a mixture of veggie or chicken broth, olive oil, and seasonings (I love garlic). This doesn't take long, but be careful not to overcook as it gets chewy.
4. Place tilapia in a piece of tin foil to make a pouch. Add lemon slices over the top, salt, and pepper, and a splash of olive oil over the top of it all. Fold sides of foil together and bake about 10 minutes (check at ten minutes; might need more) at 375. This one is easy cleanup because of the foil.
That's just off the top of my head...
Lynn4Life--because at the end of the day I'm always ME.
diced onion sauteed in little olive oil mushrooms (may be canned, rinse off salt.) better if sauteed a little while. minced garlic (fresh or dried) eggplant peeled and cubed zuchini squash sliced thin salt free tomato juice
cook till zucchini is green and eggplant is soft.
optional: melt cheese. serve over rice.
if there is any leftover, it'll taste good, too. even freezes well (before adding cheese)
keep your EYE ON THE BALL. what is the goal?will this action get you closer?
zip ya' lip (please see pic)
“Whether you think you can or think you can’t, you’re right." – Henry Ford
slowly but surely.
God, grant me the serenity to accept the people I cannot change, the courage to change the one I can, and the wisdom to know it's me.
face your stuff. don't stuff your face.
be so busy improving yourself that you have no time to find fault with o
current weight: 140.0
Fitness Minutes: (21,920) Posts: 4,951 6/20/07 10:24 A
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.