I use something like your spinach pancakes as a filling for chinese steamed dumplings, add dried onions, mushrooms, a little soy sauce, spoon into won ton skins and steam until translucent in a rice cooker/steamer
RIGHTEOUSRED 4/29/07 4:39 P
Zucchini pancakes below reminded me of my spinach pancake recipe:
Use fresh or frozen spinach, cook according to package. Drain and run under cold water. Grab it by the handful and squeeze the extra water out and pat dry with paper towel. Chop.
Mix with low-fat mozzerella (or other low fat cheese of choice), a smidge of parmesan, salt, pepper, and fresh minced garlic. A dash of hot sauce (if you like).
Cook on a hot non-stick skillet with a little Pam until cheese melts and gets crispy around the edges.
I serve them with non-fat sour cream and salsa.
SHAPS777 4/29/07 10:20 A
I make a zucchini pancake with grated baby zucchini, a tablespoon of parmesan cheese, egg whites or egg beater, enough breadcrumbs to absorb liquid and herb seasoning. Make into a patty and either bake or grill on a foreman grill sprayed with oil spray and cook untll set.
WHATSEEDS 4/14/07 10:46 P
I typically don't like to cook, so my favorite veggie recipe is really simple. For a veggie-heavy meal, I use 1-2 cup frozen broccoli and 1 cup frozen asparagus stirfry, or broccoli stirfry (Walmart brands - they're decently priced and have lots of good veggies including water chestnuts, snap peas, asparagus, mushrooms, etc - depending on what stirfry bag you buy. There's no seasoning included.)
So 2-3 cups whatever veggies you like, frozen or fresh, on a plate. Add 1tb of your favorite soy sauce / teriyaki sauce (check for low cal, low sodium, whatever). Add 1tb Lawry's carb Options Asian Teriyaki Marinade (only 5cal, amazing flavor! Or use whatever other flavoring you prefer.)
You can also add in your favorite lean meat or meat substitute (I use frozen Morningstar Farms soy-based "chicken strips" or "grillers crumbles" - complete vegetable protein, low calorie, low fat, great taste and texture).
Microwave 2 minutes. Remove and stir. Optional at this point - add 1tsp olive oil (40 cal). Microwave another 30-60sec. Done!
JEEPGIRLRN 4/9/07 5:13 P
that sounds good! i'll have to give it a try. i love your sparkpage! i've been a dancer since i was 3. just recently stopped when i became a nurse, but i have been dying to take some classes! you have some great pictures on your page!
LEDANSER 4/9/07 4:06 P
I created this soup and it is super yummy and easy.
1 head cauliflower, cut into 1/8's 2 tbsp. oil Salt & Pepper to taste ************************************************** 1 tbsp. butter 1 medium onion, chopped 5 cloves garlic, minced 3 tbsp. flour Salt, to taste Pepper, to taste Dash of cayenne Dash of nutmeg 14oz. can of chicken broth 1c. half and half, or other creamy substance
1) Preheat oven to 450 degrees. Drizzle oil and salt and pepper over caulifower and place on a baking sheet. Roast cauliflower in oven for 30-40 minutes, or until nicely golden brown. 2) Melt butter in a soup pot and add onion and garlic. Saute until lightly golden brown and soft, about 10 minutes. 3) Sprinkle flour and seasonings over onions and stir to coat. Slowly pour in chicken broth and deglaze the pan (scrape up the little brown bits on the bottom of the pan), making sure all the flour is dissolved. Bring soup to a boil, then reduce heat and cover 5-10 minutes. 4) Carefully ladel half the soup mixture into a blender, making sure to leave the top hole open to let steam escape. Puree until smooth and creamy. Pour mixture into bowl and repeat with the other half. 5) Once all soup has been pureed pour back into pot. Add half & half and heat through. Do not bring to boil. Check seasonings and adjust to your liking. Enjoy!
Number of Servings: 3
JEEPGIRLRN 4/9/07 3:30 P
I'm not a big fan of my veggies, so I need some creative ways to make them. Any ideas?
