I love this as a snack! I think it will be great in the summer!! This is another Zone recipe.
1 Tbsp Celery
6 oz Crab, imitation
1/2 tsp Lemon juice
3/4 Tbsp Mayonnaise, Light
1 & 1/2 Tbsp Olives, ripe, canned
1/4 tsp Pepper, black
1/4 tsp Salt
1 Tbsp Sour Cream, Light
2 med Tomatoes
TOTAL CALORIES: 294
Makes 2 Tomatoes
(Each whole Tomatoes is 1.6 Blocks)
Dice celery and olives. Flake crab. Mix celery, olives, and crab with light mayonnaise, light sour cream and lemon juice. Salt and pepper to taste. Cut stem spot off tomatoes. Slice tomatoes almost all the way through from top to bottom into eighths and open out like a star. Fill tomatoes equally with crab salad.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Sunday, February 08, 2009
Sunday, October 26, 2008
Dinner this Week
This week is completely inspired by Martha Stewart. Here's what we are having:
Monday:
Buttermilk Baked Chicken with Spinach Salad
Tuesday:
Pulled-Pork Sandwiches
Wednesday:
Bean and Pasta Soup
Thursday:
Light Chicken Parmesan
Friday:
Chicken Stir-Fry Wraps
Saturday:
Lighter Chicken and Biscuits
Sunday:
Beef Stroganoff
We are also going to try:
Lighter Macaroni and Cheese
and
Light Cherry Cheesecake
I can't wait for this week!
Monday:
Buttermilk Baked Chicken with Spinach Salad
Tuesday:
Pulled-Pork Sandwiches
Wednesday:
Bean and Pasta Soup
Thursday:
Light Chicken Parmesan
Friday:
Chicken Stir-Fry Wraps
Saturday:
Lighter Chicken and Biscuits
Sunday:
Beef Stroganoff
We are also going to try:
Lighter Macaroni and Cheese
and
Light Cherry Cheesecake
I can't wait for this week!
Sunday, April 06, 2008
Sunday 4/6/08: Dinner
Tonight we are going to Mom and Dad's for dinner. I actually took the time to prepare everything before we go and put it into these handy containers we got at Ikea. So, I don't have to cart 20 ingredients over there, just take the containers and go. And, I chopped all the veggies, so there is another plus!
Menu:
Sloppy Joes (Everyday Food Cookbook P216)
Glazed Carrots (page 85)
Parmesan Potato Wedges(P83) - I couldn't find the exact recipe on-line and I've returned the book to the library, but this is almost the exact same recipe only with sweet potatoes! Personally, I think I'd prefer the sweet potatoes!
Dessert: Quick fruit (peach) cobbler
Click on the links above for the recipes!
Menu:
Sloppy Joes (Everyday Food Cookbook P216)
Glazed Carrots (page 85)
Parmesan Potato Wedges(P83) - I couldn't find the exact recipe on-line and I've returned the book to the library, but this is almost the exact same recipe only with sweet potatoes! Personally, I think I'd prefer the sweet potatoes!
Dessert: Quick fruit (peach) cobbler
Click on the links above for the recipes!
Sunday, March 30, 2008
Easter Dinner Recipe: Salad Delight Dessert
Salad Delight Dessert
This recipe is my grandmother Trzop's recipe. My mom still makes it best, but I'm trying!!
Gelatin Mixture:
2 pkgs lemon gelatin (I usually use sugar/fat free)
4 c boiling water
1 - 2# can crushed pineapple, drained (save juice) (a 2# can means the larger size can like 16 or 17 oz)
4 bananas, sliced
1 c mini marshmallows (maybe 1 & 1/2 c mini marshmallows)
Topping Mixture 1:
1 c pineapple juice (saved from drained pineapple above. Add water to equal 1 cup
1/2 c sugar (or Splenda)
2 T Flour
2 T butter
2 eggs, beaten
Topping Mixture 2:
1 - 8oz cool whip
1 c chopped nuts (Usually use the chopped misc nut mix or toasted chopped pecans)
1. Dissolve gelatin in the water, add pineapple and cool (don't let cool too long or the gelatin will start to harden).
2. When cool, add bananas and marshmallows.
3. Chill until firm - usually overnight.
After gelatin mixture is firm:
4. Combine pineapple juice, sugar, flour, butter, and eggs. Cook on top of stove until thick, then chill.
While Mixture 1 is done chilling:
5. Add the nuts to the cool whip, saving about 1/2 c of nuts for garnishing
When all is chilled and cooled, spread the cooked mixture on top of the gelatin. Then spread the cool whip and nuts on top of it all. Garnish the top with the remaining nuts.
**My family LOVES the topping and we double the topping mixture.
This recipe is my grandmother Trzop's recipe. My mom still makes it best, but I'm trying!!
Gelatin Mixture:
2 pkgs lemon gelatin (I usually use sugar/fat free)
4 c boiling water
1 - 2# can crushed pineapple, drained (save juice) (a 2# can means the larger size can like 16 or 17 oz)
4 bananas, sliced
1 c mini marshmallows (maybe 1 & 1/2 c mini marshmallows)
Topping Mixture 1:
1 c pineapple juice (saved from drained pineapple above. Add water to equal 1 cup
1/2 c sugar (or Splenda)
2 T Flour
2 T butter
2 eggs, beaten
Topping Mixture 2:
1 - 8oz cool whip
1 c chopped nuts (Usually use the chopped misc nut mix or toasted chopped pecans)
1. Dissolve gelatin in the water, add pineapple and cool (don't let cool too long or the gelatin will start to harden).
2. When cool, add bananas and marshmallows.
3. Chill until firm - usually overnight.
After gelatin mixture is firm:
4. Combine pineapple juice, sugar, flour, butter, and eggs. Cook on top of stove until thick, then chill.
While Mixture 1 is done chilling:
5. Add the nuts to the cool whip, saving about 1/2 c of nuts for garnishing
When all is chilled and cooled, spread the cooked mixture on top of the gelatin. Then spread the cool whip and nuts on top of it all. Garnish the top with the remaining nuts.
**My family LOVES the topping and we double the topping mixture.
Easter Dinner Recipe: Vegetable Salad
Vegetable Salad
This recipe comes from a lady from church who makes this for every church potluck. It has become a staple in our family's holiday menu. It's delicious! Just don't add the dressing until you are almost ready to serve!
Chop:
3 carrots
5 green onions
3 celery
1 cauliflower head
1 & 1/2 broccoli head
Mix:
3/4 c sugar (usually we add 1/2 c of sugar or Splenda)
3/4 c Miracle Whip (usually we do 1/2 c of fat free ranch dressing)
1 T vinegar
Add:
2 c shredded cheddar cheese
1 jar real bacon bits (usually we cook bacon extra crisp and then top with that)
Add mixture, cheese, and bacon bits to vegetables right before you serve.
Mom's notes:
Mix well and taste. Can always add later, before the cheese.
This recipe comes from a lady from church who makes this for every church potluck. It has become a staple in our family's holiday menu. It's delicious! Just don't add the dressing until you are almost ready to serve!
Chop:
3 carrots
5 green onions
3 celery
1 cauliflower head
1 & 1/2 broccoli head
Mix:
3/4 c sugar (usually we add 1/2 c of sugar or Splenda)
3/4 c Miracle Whip (usually we do 1/2 c of fat free ranch dressing)
1 T vinegar
Add:
2 c shredded cheddar cheese
1 jar real bacon bits (usually we cook bacon extra crisp and then top with that)
Add mixture, cheese, and bacon bits to vegetables right before you serve.
Mom's notes:
Mix well and taste. Can always add later, before the cheese.
Sunday, March 02, 2008
The Best Mashed Potatoes Ever!
I have never been successful at making mashed potatoes. This is the beset recipe I have made so far and it turned out great! The next time, I will not add so much garlic, or I will omit to change the recipe a bit. They were light and fluffy, creamy and oh so delicious!!!
Official Taste Tester: Best potatoes you've made!
The recipe:
1 bulb garlic, unpeeled
1/2 teaspoon olive oil
2 pounds potatoes, rinsed and quartered (use russet, yukon gold, or red creamer)
3/4 teaspoon salt
2/3 cup Parmesan cheese, grated
3/4 cup half and half (I used half and half)
3 tablespoons unsalted butter (I used margarine)
sea salt, to taste
ground pepper, to taste
Heat oven to 425 F. Slice 1/2 inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When cool enough to handle, peel garlic cloves, mince and set aside.
In large pot, add potatoes and cover with water and 3/4 teaspoon of salt. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
Drain potatoes and force through a potato ricer or mash potatoes until smooth into a large bowl. Mix in Parmesan and garlic. Cover and keep warm.
Heat half and half, butter, salt and pepper in a small saucepan over medium-low heat until butter has melted. Pour over potatoes and combine. Adjust salt and pepper to taste
I found this recipe HERE on the Whole Foods Market website they have a ton of great recipes! Check it out!!!
Official Taste Tester: Best potatoes you've made!
The recipe:
1 bulb garlic, unpeeled
1/2 teaspoon olive oil
2 pounds potatoes, rinsed and quartered (use russet, yukon gold, or red creamer)
3/4 teaspoon salt
2/3 cup Parmesan cheese, grated
3/4 cup half and half (I used half and half)
3 tablespoons unsalted butter (I used margarine)
sea salt, to taste
ground pepper, to taste
Heat oven to 425 F. Slice 1/2 inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When cool enough to handle, peel garlic cloves, mince and set aside.
In large pot, add potatoes and cover with water and 3/4 teaspoon of salt. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
Drain potatoes and force through a potato ricer or mash potatoes until smooth into a large bowl. Mix in Parmesan and garlic. Cover and keep warm.
Heat half and half, butter, salt and pepper in a small saucepan over medium-low heat until butter has melted. Pour over potatoes and combine. Adjust salt and pepper to taste
I found this recipe HERE on the Whole Foods Market website they have a ton of great recipes! Check it out!!!
Wednesday, September 06, 2006
Self Diet
Well, I've started the Self Reach Your Goal Diet. I've chosen the Lose 8 lbs in a month with a little sculpting sexy muscles thrown in there as well. It's a great program. If you haven't seen it, go to Self.Com and check it out. I sound like a promotional video right now! Anyway, last night I had a great salad that I just had to share!
Three Pepper Salad
1 yellow pepper chopped
1 red pepper chopped
1 green pepper chopped
2 T parsley chopped
1 T chopped red onion
1 1/2 t olive oil
splash of balsamic vinegar
mix a half each red, green and yellow bell pepper, chopped, tossed with chopped parsley, chopped red onion, olive oil and balsamic vinegar! So easy to make and delicious and nutritous!
My only suggestion is to leave out at least half of the parsley, for me, it was a little over powering! YUM! It also has an amazing aroma and is very pretty with all the different colors!
Three Pepper Salad
1 yellow pepper chopped
1 red pepper chopped
1 green pepper chopped
2 T parsley chopped
1 T chopped red onion
1 1/2 t olive oil
splash of balsamic vinegar
mix a half each red, green and yellow bell pepper, chopped, tossed with chopped parsley, chopped red onion, olive oil and balsamic vinegar! So easy to make and delicious and nutritous!
My only suggestion is to leave out at least half of the parsley, for me, it was a little over powering! YUM! It also has an amazing aroma and is very pretty with all the different colors!
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