Friday, May 30, 2008
canned tuna fish (I use the good-solid white)
1/2 to 1 red onion
very small red bliss potatoes
fresh green beans
good Italian or vinaigrette dressing - I like Paul Newman's Balsamic Vinaigrette
blace olives if you like
Ok, I have been making this so long that I don't have amounts, but I'm sure there are many variations. Use your best judgement. I snap the beans and cook them in boiling, salted water with the potatoes. Don't overcook. I transfer the cooked beans and potatoes to a bowl and add onion thinly sliced into rings, tomatoes, tuna fish, dressing, salt, pepper and chopped fresh herbs from my garden when available. Refrigerate to cool. Serve on a bed of lettuce. Alternatively, I line up the ingredients on a platter, keeping each item separate and let people dress their own salad. Makes for a nice presentation that way. Serve with a good bread for a light summer meal.
Wednesday, May 21, 2008
1 1/2 c butter
2 c sugar
1 tsp vanilla
1 5/8 c flour - sifted
1 1/2 c cornstarch
1/2 tsp cream of tartar
Cream the butter and sugar smoothly; beat in the eggs and vanilla. Sift the flour, cornstarch and cream of tartar; add gradually, beating into the butter mixture. Put a spoonful of the dough about 2 inches apart on a buttered baking pan or cookie sheet. Bake in a moderately hot oven (400 degrees) for about 8 minutes, until cookies have a golden brown edge.
When removing them from the pan they are soft; they become crisp when cool and are rich and delicious.
Monday, May 19, 2008
2 c baby greens
1/2 c slivered almonds
1/2 c feta cheese
1 tbsp olive oil
1/2 squeezed lemon
1 tsp Splenda
Mix sliced strawberries with Splenda sweetener. Add all ingredients in a bowl and toss lightly. Serve. This salad is very sweet and tangy with the cheese and strawberries. It is a lovely taste of summer. I tried using iceberg lettuce and balsamic vinaigrette, but the flavor wasn't as good as this flavor with oil and lemon.
Tuesday, May 13, 2008
This is a recipe from Padma Lakshmi's book Easy Exotic: a model's low-fat recipes from around the world. The coconut is from light coconut milk, not flaked coconut. This recipe has a complexity of flavors. I have been making it for years for special occasions as well as for my family.
1 onion, coarsely chopped
3 cloves garlic, chopped
1 tbsp fresh gingerroot, minced
1 large jalapeno chili, stemmed and halved (I chop it)
grated zest of 1 lemon, about 1 tbsp
1/4 cp water
2 tbsp veg. oil (I use olive)
One 3 - 3 1/2 lb chicken, cut into small serving pieces, skin removed (I usually use boneless, skinless breasts or breasts and thighs)
1 cp sliced carrots
salt to taste
1 1/2 tsps Hot Madras Sambar Curry Powder (available at the market next to Raj Mahal on State Road in the Falls)
1 14oz can unsweetened "light" coconut milk
fresh lemon juice to taste
1/2 to 1 cp loosely packed chopped fresh cilantro leaves
1. Puree onion, garlic, gingerroot, chili, lemon zest, and water in a blender.
2. In a casserole set over moderate heat, warm the oil until hot and add the paste. Stir for about 3 minutes and add the chicken, carrots, salt and cook for about 10 minutes turning the chicken until lightly colored on both sides. Add the curry and continue cooking, stirring and turning for about 5 minutes. Add the coonut milk and simmer, stirring occasionally for about 10 minutes, or until chicken is cooked through. Stir in lemon and cilantro to taste. Serve over rice (I use brown rice).
Variation: Other vegetables can be added such as canned baby corn, sliced zuccini and cut green beans if desired. (I always add the baby corn).
This is for 4 servings. I usually double it because it is great on the reheat.
Thursday, May 08, 2008
Boneless skinless chicken breasts, 7-8" tortilla shells, low fat shredded cheddar cheese, green and red peppers and onion frozen mix, 1 can black beans, 1 container organic salsa, 1 container low fat sour cream
1 7-8" flour tortilla
2 oz grilled chicken breast
1 tbsp low fat shredded cheddar cheese
1/4 cup sautéed peppers and onions
1/4 cup black beans
1 tbsp organic salsa
1 tsp low fat sour cream
Grill chicken on a grill or cut up and sauté in a pan with vegetable oil. Cook veggies in a pan until done; cook black beans in a small sauce pan. Heat a flat round skillet or comal on medium high heat and warm the tortilla on top. Top the warm tortilla with cheese, chicken, beans, peppers and onions, and salsa. Roll the tortilla and top with sour cream.
Sunday, May 04, 2008
2 pieces pita bread, white or wheat
1 sm can Italian herb tomato paste
1 small tomato, sliced thin
1/2 green pepper, sliced thin
1/2 yellow pepper, sliced thin
6 pieces turkey pepperoni per pita
1 tbs sliced black olives per pita
1/4 cup pizza cheese per pita
i.e. shredded provolone and mozzarella
Preheat oven to 375 degrees. Place both pita on a cookie sheet. Spread 1/2 can tomato paste on each piece. Cover with cheese, veggies, and pepperoni. Place in the oven for 7-10 minutes, until cheese is melted and pepperoni is lightly crisp.
Each 6.5" pizza is about 380 calories. A pepperoni Pizza Hut 6" personal pan pizza is 610 calories.
Friday, May 02, 2008
2 tbsp Ballys chocolate whey protein powder
3/4 cub low carb vanilla ice cream (or low fat frozen yogurt)
1 c unsweentened soy milk
Put all of the items in a blender and blend until smooth. (I used a food processor which worked just as well). Drink and enjoy! My trainer told me that whey protein is great to drink at least an hour after a hard workout to help strength your muscles. And this tastes great! I think there are more kinds of whey protein at health food stores and places like GNC.
Thursday, May 01, 2008
2 slices jalapeño jack cheese
1 tbsp spicy ranch salad dressing
1 tomato sliced
2 slices rye bread
Toast the rye bread. Place chicken on one slice, cover with cheese. Place in a toaster oven or use small portable grill to make panini. Spread dressing on other slice. Top chicken side with tomato; put two halves together. Enjoy!