Thursday, July 19, 2012
Wednesday, July 18, 2012
I found this here and have copied it--http://skinnyms.com/slow-cooker-lentil-veggie-stew/ I did make some changes which I will note.
Friday, July 13, 2012
This was nice for a change. We added barbecue sauce to it. I used gluten free bread crumbs and such for the bread. The photo here is from the Better Homes and Gardens July 2012 issue.
1.I shredded the carrots and onion in my food processor and then added the beans (my can was a bit smaller), 1 cup bread crumbs, egg, a bit of oil, parsley, and salt and pepper (next time I may add some more seasonings--like garlic).
2.After blending then you are supposed to make 4 patties (It will be soft--I added enough crumbs to get it a bit thicker ). The Patties you are supposed to coat with bread crumbs and parsley (I used rice bread crumbs purchased from whole foods, I believe).
3. In Large skillet add 2 Tbsp. oil over medium heat and cook patties about 4 to 5 minutes per site until browned and instant read thermometer reads 160. Serve patties and spinach on bread.
We just served it on lettuce with some other salads we were having. (3 bean salad and a rice veggie salad). We topped ours with BARBECUE SAUCE which is a nice addition.
Tuesday, July 10, 2012
use left over rice (or cook some up)
Toss in vegetables that you desire : peas (I used frozen baby ones and just threw it into the rice as it was cooling, then added cucumber, red or green bell peppers, green onions, parsley,celery, carrots, adding olives if you desire. Top with dried cranberries and toasted walnuts (golden raisins would also be good. Drizzle with a dressing made with equal parts of lemon juice and olive oil or do as I DID use your favorite such as a zesty Italian fat free dressing.(toasted pinenuts would be good too
NOTE: THIS IS ALSO VERY GOOD if you combine the CHICKPEA salad here : http://nannykimsrecipes.blogspot.com/2012/06/chickpea-mint-tomato-salad-favorite.html with the rice salad!
Monday, July 9, 2012
I found this super tasty. It was in the Better Homes and Garden Magazine. It seems like a strange combo--but the flavors are well balanced and delightful.
Watermelon (chopped up)
Avocado sliced thinly
Purple onion sliced thinly
Combine the three top ingredients and sprinkle with a good quality Balsamic Vinegar