February 10th, 2006 by alice
Tags: Baby, Grapefruitvocado, Greensanges, Mixed
INGREDIENTS
- 1lbmixed baby greens, salad
- 2oranges, peeled and sliced
- 1largegrapefruit, peeled and sliced
- 1largeavocado, peeled and sliced
- 2tablespoonsolive oil
- 2tablespoons fruitedbalsamic vinegar
- kosher salt
- fresh ground pepper
DIRECTIONS
- In a salad bowl combine the lettuce with the citrus and avocado and lightly toss.
- Add the olive oil, vinegar and salt and pepper to taste and toss lightly again.
Posted in Recipes | No Comments »
February 10th, 2006 by alice
Tags: Broccolie, Potatoes, Sweet
INGREDIENTS
- 1mediumsweet potato
- 1/2cupwater
- 1cupfresh broccoli, chopped
- 1/2cuplow fat cottage cheese
- 1tablespoonsesame seeds
DIRECTIONS
- Dice the sweet potato and cook in the 1/2 c water covered until almost done.
- Add the broccoli and cook until tender.
- You may need to add more water.
- Add to hot vegetables the cottage cheese and sesame seeds and toss until blended.
Posted in Recipes | No Comments »
February 10th, 2006 by alice
Tags: Casserole, Eggplantubergine
INGREDIENTS
- 1mediumeggplant
- 1/8cupextra-virgin olive oil
- 1mediumonion(diced)
- 3garlic cloves(minced)
- 1plum tomato(diced)
- 1/2teaspoonturmeric
- 3eggs(beaten)
- salt
- pepper
DIRECTIONS
- Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
- Remove from oven& slightly cool& peel.
- Cut into 1/2” pieces.
- In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
- Add tomato, tumeric, eggplant, salt& pepper.
- Stir to evenly combine.
- Cook 1 or 2 minutes over medium flame.
- Add the beaten eggs.
- Just as the eggs begin to solidify, stir.
- Continue to stir until the eggs are completely solidified.
- Add more salt& pepper if desired.
- Place into a serving bowl& serve hot.
Posted in Recipes | No Comments »
February 10th, 2006 by alice
Tags: Herbs, Soup, Zucchini
INGREDIENTS
- 5cupszucchini, chopped
- 1largepotato, peeled,cut into 1 inch cubes
- 1cupwater
- 3green onions, thinly sliced
- 1tablespoonreduced-calorie margarine, melted
- 1/2cupwater
- 1 1/2teaspoons dried wholetarragon
- 1/2teaspoonchicken bouillon granules
- 1/2cupskim milk
DIRECTIONS
- Combine zucchini, potato, and 1 cup water in a small dutch oven.
- Cover and bring to a boil.
- Boil 10 minutes or until crisp-tender (do not DRAIN).
- Saute onions in margarine until tender; add to zucchini and potato.
- Add 1/2 c water, tarragon, and bouillon granules stirring to blend.
- Add skim milk, and cook over medium heat until thoroughly heated.
Posted in Recipes | No Comments »
February 10th, 2006 by alice
Tags: Breast, Potato, Stuffing, Veal
INGREDIENTS
- 3tablespoonsolive oilor vegetable oil
- 1smallonion, chopped
- 1stalkcelery, chopped
- 1clovegarlic, minced
- 2cupsmashed potatoes or6grated mediumraw potatoes
- 1cupbreadcrumbs
- 2largeeggs, lightly beaten
- salt and pepper
DIRECTIONS
- Heat the oil in a large skillet over medium heat.
- Add the onion, celery, and garlic and sauté until soft (5 to 10 minutes).
- Stir in the potatoes and bread crumbs.
- Remove from heat and stir in the eggs, salt, and pepper.
- Let cool.
- Stuff veal breast.
Posted in Recipes | No Comments »
