Tomato, Cucumber, and Red Onion Salad with Mint Preparation time: 10 minutes Number of servings: 6
Ingredients
o 2 large cucumbers, halved lengthwise, seeded and sliced o 1/3 cup red wine vinegar o 1 Tbsp white sugar o 1 tsp salt o 3 large tomatoes, seeded and coarsely chopped o 2/3 cup coarsely chopped red onion o 1/2 cup chopped fresh mint leaves o 1 Tbsp olive oil
Directions
In a large bowl, toss together the cucumbers, vinegar, sugar, and salt. Let stand at room temperature for an hour, stirring occasionally. Add tomatoes, onion, mint, and oil to cucumbers, and toss to blend.
LIZZBABE 6/11/06 9:02 A
Asparagus with Lemon Preparation time: 15 minutes Number of servings: 4
Ingredients
o 2 lb asparagus, tough ends trimmed o 2 tsp olive oil o 2 Tbsp lemon juice
Directions
Place asparagus in a steamer basket over boiling water. Cover saucepan, and steam 5 minutes or until bright green and tender. Rinse asparagus under cold water, and drain thoroughly. Combine oil and lemon juice in a bowl. Pour over asparagus. Season with pepper to taste.
Serve at room temperature if desired.
LIZZBABE 6/11/06 8:41 A
Brocolli Zucchini Salad (Serves 4 @ 330 cal.)
This is great for now, or for a pot-luck peace offering in the midst of too many mayonanaise-based salads yet to come this summer.
3/4 lb. broccoli florets 3/4 lb. zucchini, cut into 1/4 inch thick slices 1 red bell pepper, seeded and cut into 1/4 inch strips 1/3 cup fat-free honey dijon dressing, or other dressing
Steam vegetables in steamer basket or microwave until barely tender -- broccoli will be bright green. Transfer to a bowl. Pour dressing over vegetables and toss. Allow to refrigerate for a couple of hours to blend flavors.
(4 g Dietary Fiber; 70 calories; .5 g g Fat; 15 g Carb) www.MyWeightLossFriend.com
LIZZBABE 6/11/06 8:34 A
Oooh those peppers do sound really good. Now I have some dinner ideas
LITTLERAMONA84 6/6/06 3:20 P
Stuffed peppers sound awesome!!!! Might have those for dinner tonight
My fave.. just throw in the fridge and munch on snack is again with cucumbers sliced with vinegar over them and garlicsalt sprinkled over them.
Swwet potato chips are yummy and easy too. Wash sweet potatoes and slice thing. salt and pepper them and lighty brown in pan then bake for about 15 min. or just watch until they are crispy. Great replacement for potato chips!
GREGMIOR 6/5/06 11:39 P
sounds great
PEPPERMINT06 6/5/06 11:36 P
Here's one I like...
Tri-Color Stuffed Peppers Makes: 6 servings
• 2 pouches frozen BOCA Meatless Ground Burger • 1 pkg. (10 oz.) frozen whole kernel corn • 1-1/2 cups Chunky Salsa • 1-1/2 cups cooked Minute Brown Rice • 1 cup 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese, divided • 1 each large red, yellow and green bell peppers, cut in half lengthwise, seeds removed • 1/2 cup water
1. MIX ground burger, corn & salsa in large nonstick skillet; cook on medium heat 5 minutes or until heated through, stirring frequently. Remove from heat. Add rice and 1/2 cup of the cheese; mix well. 2. SPOON burger mixture evenly into pepper halves; place in 13x9-inch baking dish. Pour water into dish; cover with foil. 3. BAKE at 400°F for 30 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake an additional 10 minutes.
2 tsp Toasted sesame oil 1/2 tbsp Ginger -- finely chopped 1-2 cloves of garlic -- finely chopped 4 c Bok choy-cut diagonally into 1" slices 3/4 lb Firm tofu-drained and cut into 1" chunks 1 15oz can Baby Corn 1 tbsp Dry sherry (optional) 1/2 tbsp Chili paste 1 1/2 tbsp Hoisin sauce 1 tbsp Water 1 tbsp Cornstarch
Heat the oil in a wok or 12-inch fry pan. Add the ginger and garlic, and cook over medium heat for 30 seconds. Add the bok choy, and cook until the leaves soften and turn a deeper green. Add the tofu, baby corn, sherry, chili paste, and hoisin sauce, and cook for 2 minutes on medium heat, stirring frequently. In a small bowl, combine the water and cornstarch, stirring until smooth. Move the stir-fry ingredients to the sides of the pan to make a well in the center of the wok or fry pan, and add the cornstarch to the liquid remaining in the well. Stir until the cornstarch clarifies and the mixture thickens. Move the stir-fry ingredients into the well and coat them with the sauce. Serve immediately.
Each serving: 89 cal, 6 gm protein 3.7gm total fat 11.3gm carb 0mg chol 2.6gm fiber 80mg sodium 99mg calcium -----------------------------
2 lrg Acorn squash, split lengthWise and seeded 1 c Chopped pear 1/2 c Raw cranberries (fresh or Frozen) 3 T Undiluted orange juice Concentrate 3 T Honey or Maple Syrup 1 1/2 t Ground cinnamon 1/2 t Ground allspice
Preheat oven to 400 degrees. Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranerries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4.
Per Serving: 126 calories 3 g. protein 0.5 g. fat 4 mg carbohydrate 0 cholesterol 4 mg. sodium 7 g. fiber
DEBBIWITHANI 6/5/06 10:58 P
all right found this board!! will have to try som e of these recipes. i am into veggies now debbi
SCARLETTMINI 6/5/06 8:52 P
"Pump It" Peas 4 Servings
1 448g can of black-eyed peas drained and rinsed 1 butternut squash 1/2 onion chopped Water 2 T chipotle powder 1 1/2 t salt
1) Cut squash in half length-wise, remove strings and seeds. Place both sides down in a microwave safe casserole. Add 1/2" of water and cook for 15 minutes on high 2) Preheat oven to 400 degrees 3) In a casserole, combine peas, seasonings, 1 cup of water, onion, and the cooked pulp from the cooked squash 4) Bake casserole covered for 45 minutes
CANDYCANENC 6/5/06 12:32 P
This is very easy and makes a good side dish or h'orse d'ourve.
Chick Pea Cakes (similar to crab cakes)
1 can chick peas 1 large egg white (or equavalent in egg subsitiute) 1/8 red onion. finely chopped (approx 1/8 cup) 1 tsp. oregeno 1/2 tsp salt 2 cloves minced garlic 1 cup bread crumbs cooking spray
Preheat oven to 400. Drain chick peas. In a bowl, mash chick peas with a fork or potato masher until they are a coarse, lumpy texture. Add egg white, garlic, salt, onions and oregeno. Combine well. Line a cookie sheet with tin foil and spray with cooking spray. Dump bread crumbs into bowl. Wet hands and form chick pea mixture into 2 inch balls, then flatten slightly to make a thick patty. Toss each patty into breadcrumbs until coated. Arrange patties 1 inch apart on cookie sheet. Bake for 13-15 minutes or until browned on edges. Serve with cocktail sauce or horseradish. Makes approx 2 dozen. I would estimate a serving of 3 to be around 150 calories with 1 gram of fat.
HOBO55 6/4/06 9:28 P
Vegetarian Dijon Potato Salad (savingdinner.com) Ingredients: (Serves 6) 1 pound meduim red potatoes, quartered 1 cup fresh green beans, trimmed and cut 3/4 cup honey mustard 1 1/2 tablespoons olive oil 2 1/4 tablespoons white wine vinegar 1 1/2 tablespoons fresh parsley, minced 3/4 tablespoon Dijon mustard salt and pepper to taste 1 1/2 cups canned white beans,rinsed and drained 1 small red bell pepper,seeded,de-ribbed and diced Cooking Instructions: Steam potatoes till tender,about 20 minutes. Deain and set aside. Briefly cook green beans in boiling water for about 2 minutes. Drain and rinse under cold water. To prepare dressing, combine honey mustard, oil, vinegar, parsley, Dijon mustard and salt and pepper. Blend thoroughly. Place potatoes, green beans, white beans and red bell pepper in a large bowl. Add dressing and toss to coat well. Serve chilled.
Mutrition per serving: Calories 208 Fat 6g Protein 9g Carbs 33g Dietary fiber 6g Cholesterol 0mg Sodium 442mg
HOLDYOURSPIN 6/4/06 8:50 P
This looks like it's a pain to make with so many ingredients, but it's really not. Just a bit of chopping, some can-opening, and some stirring together. If you leave out the avocado (or use less), the calories drop by a fair bit.
Mexican Corn and Bean Salad Serves 6 as a main dish.
12oz/375g canned kernal corn, drained 12oz/375g canned red kidney beans, drained and rinsed 3oz/90g green beans, blanched and cut into 2in/5cm lengths 1 lg red pepper, diced 1 lg green pepper, diced 3 tomatoes, chopped 2 avocadoes, chopped
Dressing 1 sm red onion, finely chopped 3 sm fresh green chilis, finely chopped 2 cloves garlic, crushed 3 tbsp fresh coriander, chopped (I used dried, I don't like to buy coriander, since I never use all of it before it goes bad) 2 tsp ground cumin 3fl oz/90ml balsamic vinegar 2fl oz/60ml olive oil
1. Mix all the salad ingredients together in a bowl. 2. Whisk together in a bowl all the ingredients for the dressing. 3. Drizzle dressing over salad, toss to combine. Cover and refrigerate about 1 hour before serving.
I only used about 2/3s of the dressing when I made it, as it seemed to make a lot, so use your judgment. The calorie info includes ALL the dressing, though. So if you use less, you can adjust the numbers down a bit.
Vitamin A 30% Vit C 179% Calcium 5% Iron 14% Potassium 25%
LITTLERAMONA84 6/3/06 8:04 P
cucumber salad
one large cucumber peeled and diced one large tomato diced 1/2 green bell pepper diced 2 T rice vinegar 1/2 t olive oil 1 t garlicsalt 1 1/2 t lemon pepper
Really easy mix everything together in a bowl, chill for and hour. A great summer salad
LIZZBABE 6/3/06 1:06 P
Portobello Pasta Bowls Source: Better Homes and Gardens Makes 6 servings Prep: 20 minutes Grill: 6 minutes
Ingredients 6 4-inch diameter fresh portobello mushrooms (about 1-1/4 lbs.), stems removed 2 medium yellow or red tomatoes 3 tablespoons olive oil Salt Freshly ground black pepper 6 ounces dried spinach fettuccine or spaghetti 1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon snipped fresh oregano 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons snipped fresh oregano or 1/4 cup snipped fresh basil
Directions 1. Using a teaspoon, gently scrape gills out of the bottom of the mushroom caps. Lightly rinse mushroom caps. Pat dry with paper towels. Cut Tomatoes in half; remove seeds and stem. 2. Brush top and underside of the mushrooms and all sides of Tomatoes with the 3 tablespoons olive oil. Sprinkle the mushrooms and Tomatoes lightly with salt and pepper. 3. For a charcoal grill, grill mushroom caps and tomato halves, cut sides up, on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place mushroom caps and tomato halves on the grill rack over heat. Cover and grill as above.) Remove from grill. 4. Cook pasta according to package directions. Drain; return to pot. 5. For dressing, coarsely chop the grilled tomatoes. In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover and blend or process until smooth. Drizzle pasta with 2 tablespoons of the dressing. Keep warm. 6. To serve, place mushroom caps on serving plates. Divide pasta among mushrooms. Drizzle with remaining dressing. Sprinkle with additional snipped fresh herbs. Makes 6 servings.
