July 14th, 2008 by alice
Tags: Beans, Black, Points, Rice, Tropical
INGREDIENTS
- 2teaspoonsolive oil
- 1/2cupred onions, chopped
- 1/2cuporange juice
- 1/3cupfresh lime juice
- 2tablespoonsfresh cilantro, chopped
- 1/2teaspooncayenne
- 1/2mediumsweet red pepper, chopped
- 1/2mediumgreen pepper, chopped
- 1mediummango, diced
- 2mediumgarlic cloves, minced
- 1 (15 ounce)canblack beans, rinsed and darined
- 3cupscooked brown rice, kept hot
DIRECTIONS
- Coat a large nonstick skillet with cooking spray.
- Add oil and place over medium heat until sizzling.
- Add all ingredients except beans and rice.Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
- Stir in beans.
- Cook until heated through, about 5 minutes.
- Serve over rice.
- Points figured on 3/4 cup rice and 1 cup bean mixture per serving.
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July 14th, 2008 by alice
Tags: Chinese, Prawns, Vegetables
INGREDIENTS
- 500glarge shrimp, peeled
- 1teaspoonfresh ginger, grated
- 4cupsChinese vegetables
- 1teaspoongarlic, crushed
- 1tablespoondry sherry
- 1tablespoonsoya sauce
- 2teaspoonsoyster sauce
- 1/2teaspoonsesame oil
- 1-2dried bird’s eye chileor dried chili, crushed
- 1/2cupchicken stock
- 2teaspoonscornflour
- 1tablespooncooking oil
DIRECTIONS
- Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, and baby corn–a mixture is great.
- Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side.
- In a cup, place the stock, adding the Soya sauce (a mixture of light and rich is nice)add the sherry, oyster sauce and sesame oil. Mix the corn flour with enough water to be able to add to the stock.
- Heat wok, add half of the oil, stir fry the vegetables.Place in warm oven. Add remainder of the oil to wok and quickly stir fry the prawns for just a minute or two.Add the liquid and stir until it thickens.
- Toss the vegetables in and quickly stir.
- Serve separately with noodles of your choice.
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July 14th, 2008 by alice
Tags: , Pasta, Points, Pot, Salad
INGREDIENTS
- 4ounces uncookedwhole wheat pasta, corkscrew shape
- 4ounces uncookedwhole wheat pasta, macaroni shaped
- 1/3cupolive oil
- 1/4cupfresh lemon juice
- 1teaspoondried oregano
- 1tablespoonDijon mustard
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 2mediumgarlic cloves, minced
- 10mediumblack olives, pitted and sliced
- 1mediumgreen pepper, chopped
- 1mediumsweet red pepper, chopped
- 3/4cupgrape tomatoes, halved
- 1mediumsummer squash, halved and sliced
- 1mediumzucchini, halved and sliced
- 1cupfrozen peas, thawed
DIRECTIONS
- Cook pasta according to package directions, drain.
- Rinse pasta with cold water, drain again and set aside.
- Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, msutard, salt, black pepper and garlic in small bowl and setting aside.
- In a large bowl, combine cooked pasta with vegetables, pour in dressing and toss thoroughly to coat.
- Cover and chill about 2 hours.
- Points figured on 1 cup per serving.
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July 14th, 2008 by alice
Tags: Peas, Points, Roasted, Wasabi
INGREDIENTS
- cooking spray
- 3lbsfrozen green peas(thawed under hot water and drained well)
- 4tablespoonsrice wine vinegar
- 8teaspoonswasabi powder(to taste)
- 2teaspoonsDijon mustard
DIRECTIONS
- Preheat oven to 225 degrees F.
- Coat two large baking sheets with cooking spray.
- Transfer peas to prepared baking sheets and bake 3 hours, ro until dry, shaking pans every 30 minutes to promote even cooking.
- Meanwhile, in a large bowl, whisk together vinegar, wasabi powder and mustard.
- When peas have roasted, add them to wasabi mixture and toss to coat.
- Return to baking sheet and bake until coating is dry, about 20 minutes more.
- Points figured abotu 1/2 Celsius per serving.
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July 14th, 2008 by alice
Tags: Grandmas, Soup, Vegetable
INGREDIENTS
- 2-3lbsbeef roastor pork roast
- 3-4potatoes, peeled and cubed
- 4-5stalkscelery, cubed
- 3-4carrots, cut in chunks
- 1/2headcabbage, cored & cut in chunks
- 1onion, cut in chunks
- 1 (12 ounce)canwhole tomatoes, cut up
- salt & pepper
DIRECTIONS
- Cover one blade roast and suet with water.Cook until tender.
- Add a few slices of onion and celery for flavor.
- Remove the meat.
- Add all your vegetables in chunks.
- Cook vegetables until tender.Add one large can of whole tomatoes.
- Then add the meat back into the soup.
- Cook 10-15 minutes longer or until vegetables are tender.
- Then serve and enjoy.
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