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Recipe thread #6-- 2016
message 51:
by
Alias Reader
(new)
Mar 17, 2016 04:24PM
I think I'll make the avocado strawberry salad for dinner. I think I will put it on a bed of arugula. And maybe add a few dried cranberries.
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It was good. I added a few more things that I had on hand. A red pepper and some English cucumber.
It sounds like a great salad, full of items i like. The colors are vibrant, too. I'm glad you shared the recipe.
I love avocado too. Never thought of pairing it with strawberries, but why not!
Avocado is such a neutral flavor, imo, that is pairs well with a lot of foods.Yesterday I used it instead of mayo on a turkey sandwich. :)
A friend of mine, who had high cholesterol, ate a avocado a day and saw her cholesterol drop a lot. It sounds counterintuitive to add fat to the diet to lower cholesterol but it worked for her. I see others on the internet recommend it for this purpose too.
Oddly, my family was discussing this just yesterday. I mentioned someone i read about online who ate an avocado a day. My siblings felt they couldn't eat it that often. I'm not sure why, as i know i could. Interesting about your friend, Alias. Who knew?
madrano wrote: "Oddly, my family was discussing this just yesterday. I mentioned someone i read about online who ate an avocado a day. My siblings felt they couldn't eat it that often. I'm not sure why, as i know ..."Here is one article from WebMD on the topic.
http://www.webmd.com/cholesterol-mana...
An easy ways to do this are eat only half at a time.
For example:
Morning- smash on toast with tomato and pepper.
or put half in a morning smoothie.
Lunch- use half instead of mayo on a sandwich
Have the other half in a salad for dinner.
If you google avocado recipes online that are a zillion.
I don't have a problem eating them daily. However, it is hard to organize it so they ripen when you need them !
I agree re. ripening. A couple of years ago we had a batch of them that never did get ripe! Putting them in a small brown paper bag is supposed to help but we never got those to turn. Using them as a substitute for mayo is a great idea. If it isn't part of a meal, i usually just dip a few crackers into one half for lunch. No dishes, either!
Crispy Broccoli Parmesan FrittersAuthor: Karina - Cafe Delites
http://cafedelites.com/2016/04/06/cri...
Serves: 8-10 Fritters
Crispy Broccoli Parmesan Fritters -- baked instead of fried -- is a great way to deliciously stash veggies for both children and adults!
Ingredients
1 large, fresh broccoli
1 large egg
½ an onion
2 teaspoons minced garlic
⅓ cup shaved Parmesan cheese
⅓ cup flour (or almond flour for a lower carb option)
1 teaspoon kosher salt
¼ teaspoon black pepper
Olive oil cooking spray
Instructions
Preheat oven to 400°F | 200°C. Line 2 baking sheets with parchment paper; set aside.
Chop the broccoli into florets. Discard the hard part off of the stem, and chop the stem also. Place the broccoli and stem pieces into a food processor and pulse a few times until the broccoli is chopped. Add in the eggs, onion, garlic, flour and Parmesan. Pulse again a couple of times until well combined (about 5 seconds of pulsing). Stir the salt and pepper through the mixture.
Form 8-10 fritters on the prepared baking sheets, making sure they don’t touch each other. Spray with a light coating of olive oil spray.
Bake for 12-15 minutes on each side until golden.
Alternatively pan fry in a nonstick pan over medium heat until golden on both sides.
Allow fritters to cool slightly before serving. Serve with ketchup, Greek yogurt or fat free sour cream.
This sounds tasty! Have you tried it, Alias?
No, I just saw the recipe. It looks very doable. Not a lot of ingredients. I think it would be nice with a salad and maybe applesauce or a dollop of sour cream on the fritters. A nice vegetarian meal. As I try to eat vegetarian most of the time, tonight's meal is typical.
The store had red peppers on sale for .60 cents a pound. So I bought a bunch and sauteed them with onions. I'll put them over a baked potato. I also bought some broccoli that was on sale. I steamed in in the microwave.
Tomorrow the left over peppers/onions will be mixed with scrambled eggs for dinner.
Zucchini “Meatballs”
Zucchini “Meatballs”
Skinnytaste.com
Servings: 4 • Size: 4 meatballs • Points+: 7 pts • Smart Points: 5
Calories: 259 • Fat: 12 g • Carb: 30 g • Fiber: 6 g • Protein: 10 g • Sugar: 9 g
Sodium: 1182 mg • Cholesterol: 52 mg
Ingredients:
cooking spray
1 tsp olive oil
2 garlic cloves, crushed
1 1/4 lbs unpeeled zucchini, grated
1/2 tsp kosher salt
1/8 tsp black pepper
3 tbsp chopped basil, plus leaves for garnish
1 cup Italian seasoned breadcrumbs
1 large egg, beaten
1 ounce (1/4 cup) Pecorino Romano cheese, freshly grated, plus more for serving
2 cups quick marinara sauce or jarred (I love DeLallo Pomodoro)
part skim ricotta cheese, for serving (optional)
Directions:
Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds. Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes. Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
See link for pictures and to make sure I copied the whole recipe! LOL
http://www.skinnytaste.com/zucchini-m...
That is a great idea for zucchini. Thanks.
Blender ice cream Dark Chocolate Peanut Butter Swirl
This chocolate ready-to-serve treat is made out of a banana base (not cream), so there's no guilt. Top with mini chocolate chips for a sundae spin.
SERVINGS: 3 to 4 / MAKES: 3 cups / 1½ pints
½ c plain Greek yogurt
4 frozen bananas
¼ c maple syrup
⅓ c cocoa powder
2 Tbsp natural peanut butter
1. Combine first 4 ingredients in a blender and blend until thick and creamy.
2. Drizzle in the peanut butter and pulse 2 to 3 times to incorporate.
3. Serve immediately.
NUTRITION (per serving) 242 cal, 7 g pro, 47 g carb, 6 g fiber, 30 g sugars, 6 g fat, 1.5 g sat fat, 44 mg sodium
Blender ice creamMango Madness
This 3-ingredient tropical treat is like the perfect summer day in your mouth. Top with berries for extra zing and dose of antioxidants and fiber.
SERVINGS: 3 to 4 / MAKES: 3 cups /1½ pints
¾ c plain Greek yogurt
1 tsp pure vanilla extract
2½ c frozen mango
1. Combine all the ingredients in a blender and blend until thick and creamy.
2. Serve immediately.
NUTRITION (per serving) 93 cal, 4 g pro, 17 g carb, 2 g fiber, 16 g sugars, 1 g fat, 0.5 g sat fat, 15 mg sodium
Blender ice creamPeachy Orange
Think: sophisticated creamsicle. This simple concoction is a peachy-orange scoop of perfection.
SERVINGS: 2 to 3 / MAKES: 2 cups /1 pints
⅓ c canned coconut cream
2 Tbsp honey
1 tsp pure vanilla extract
2 c frozen peaches
1. Combine all the ingredients in a blender and blend until thick and creamy.
2. Transfer to a loaf pan and freeze at least 4 hours.
NUTRITION (per serving) 199 cal, 1 g pro, 39 g carb, 1 g fiber, 37 g sugars, 5.5 g fat, 5 g sat fat, 13 mg sodium
Broccoli and Orzo
from: Skinnytaste.com
Servings: 4 • Serving Size: 3/4 cup
Calories: 174.1 • Fat: 4.3 • Carbs: 30.2 • Fiber: 3.8 • Protein: 6.0
~~ Ingredients:
4.5 oz uncooked orzo pasta
2 cups of fresh broccoli florets only (no stems)
4 cloves garlic, smashed and finely chopped
3 tsp extra virgin olive oil
salt and fresh pepper to taste
~~ Directions:
Trim stems off broccoli, cut into small pieces and season with salt. Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked, remove from pan and chop into smaller pieces.
Meanwhile, cook pasta in medium pot of salted water as directed for al dente. Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot. Saute garlic a few minutes until golden, add broccoli, season with salt and mix well. Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn’t dry. Serve with freshly grated cheese if desired (optional).
Makes 3 cups.
www.skinnytaste.com
Creamy Pasta With Smoked Bacon and Peas
Time About 15 minutes Yield 4 to 6 servings
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
Ingredients
Sea salt
10 slices smoked bacon or pancetta
1 pound dried mini-shell or other small pasta
2 tablespoons olive oil
1 tablespoon butter
Freshly ground black pepper
2 cups frozen peas
2 tablespoons crème fraîche or heavy cream
2 tablespoons finely chopped fresh mint leaves
Juice of 1 lemon
6 ounces finely grated Parmesan cheese
Preparation
Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.
http://cooking.nytimes.com/recipes/10...
Roast Chicken, Raspberry, and Walnut Salad
Try this fun, healthy twist on classic chicken salad. Roast the chicken a few days ahead to make it faster to put this salad together. Or you can use leftover roast chicken or a store-bought rotisserie chicken.
Ingredients
For the chicken salad:
1/2 cup chopped walnuts
1 large celery rib, finely chopped
1/4 cup organic mayonnaise
1 small shallot, finely chopped
2 1/2 tablespoons chopped fresh herbs (dill, parsley, cilantro, tarragon, or
thyme)
2 teaspoons fresh lemon juice
1 pound roast chicken breast, chopped into bite-size pieces
sea salt and pepper
8 ounces salad greens (spring mix, arugula, baby kale, or romaine)
1 avocado, peeled, pitted, and sliced
3/4 cup fresh raspberries
For the vinaigrette:
2 tablespoons walnut oil
1 tablespoon vinegar (champagne, raspberry, or red wine)
salt and pepper
Directions
Combine the walnuts, celery, mayonnaise, shallots, herbs, and lemon juice in a medium bowl and stir together until well mixed.
Add the chopped chicken breast and toss to coat evenly. Season with salt and pepper, as needed.
To assemble the dish, divide the greens into four portions on dinner plates.
Whisk the oil and vinegar together until combined and season with salt and pepper to taste. Drizzle around the greens.
Divide the chicken salad into four portions and mound on top of the greens.
Add the sliced avocado and the raspberries around the edges of the plate.
Nutrition information
Makes 4 servings.
Serving: 1/2 cup chicken salad, 2 cups dressed greens
Calories 450
Fat 34g
Saturated fat 4g
Cholesterol 55mg
Fiber 7g
Protein 26g
Carbohydrate 14g
Sodium 151mg
From the book, Eat Fat, Get Thin, by Mark Hyman, MD
Eat Fat, Get Thin
This roast chicken, walnut and raspberry salad looks delicious!
Barbara wrote: "This roast chicken, walnut and raspberry salad looks delicious!"Also pretty simple to make.
Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors
Ingredients
1 ½ cups cooked chickpeas (1 15-ounce can, drained and rinsed)
1 ½ cups cooked quinoa (any color)
1 cup thinly sliced celery
¾ cup chopped tomatoes
1 to 2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoons minced chives
2 to 4 tablespoons chopped white or red onion, soaked for 5 minutes in cold water and drained (optional)
1 teaspoon sumac, plus additional for sprinkling
For the dressing
1 tablespoon plus 1 teaspoon fresh lemon juice
2 teaspoons sherry vinegar or white wine vinegar
Salt to taste
1 small garlic clove, minced or pureed
¼ cup extra-virgin olive oil
Freshly ground pepper
Preparation
In a salad bowl, combine chickpeas, quinoa, celery, tomatoes, dill, mint, chives, onion and sumac and toss together.
In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, and garlic. Whisk in the olive oil. Pour over the salad and toss well. Sprinkle more sumac on top, and serve.
It’s the sumac (available in Middle Eastern markets) and the herbs – dill, mint, chives – that give this salad its Middle Eastern accents. I love the texture and flavor of the chickpeas, which make for a substantial and comforting dish. It’s all you need for lunch and makes a delicious light supper. I love abundant, thinly sliced celery in just about any lemony salad; you will appreciate it for its texture as well as its flavor. Of course, you can use canned chickpeas, but if you have the time, try cooking some dried chickpeas to see how good they taste.
Featured in: 50 Ways To Love Your Quinoa.
http://cooking.nytimes.com
I never heard of this before. I think I'll have to give it a try.Sour Cream Cucumbers Recipe
~~ Ingredients
1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings
~~ Directions
In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon. Yield: 8 servings.
Nutritional Facts
3/4 cup equals 62 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 5 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein
http://www.tasteofhome.com
Alias Reader wrote: "I never heard of this before. I think I'll have to give it a try.Sour Cream Cucumbers Recipe..."
If you try it Alias, I'd be curious to know how you like it. It looks good.
I have sour creme in the house. I just need to buy some cukes. It sounds like a nice refreshing salad for the summer.
Chicken Breasts With Lemon 
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two tablespoons of lemon rind are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Ingredients
½ cup flour for dredging
Salt and freshly ground pepper to taste
4 skinless boneless chicken breasts, about 6 ounces each
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 teaspoons grated lemon rind
3 tablespoons lemon juice
½ cup chicken broth, fresh or canned
2 tablespoons butter
Preparation
Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
http://cooking.nytimes.com/recipes/41...
Dark Chocolate Peanut Butter Swirl
This chocolate ready-to-serve treat is made out of a banana base (not cream), so there's no guilt. Top with mini chocolate chips for a sundae spin.
SERVINGS: 3 to 4 / MAKES: 3 cups / 1½ pints
½ c plain Greek yogurt
4 frozen bananas
¼ c maple syrup
⅓ c cocoa powder
2 Tbsp natural peanut butter
1. Combine first 4 ingredients in a blender and blend until thick and creamy.
2. Drizzle in the peanut butter and pulse 2 to 3 times to incorporate.
3. Serve immediately.
NUTRITION (per serving) 242 cal, 7 g pro, 47 g carb, 6 g fiber, 30 g sugars, 6 g fat, 1.5 g sat fat, 44 mg sodium
9 Meatless Meals That Are Super High in Proteinhttp://www.eatclean.com/recipes-how-t...
I thought these looked easy and quick to make. And tasty, too !
Pineapple Coconut SmoothiesIngredients
1 cup fresh pineapple, chopped
1/4 cup coconut milk
¼ cup vanilla (or coconut!) flavored yogurt
1 tbsp sweetened flaked coconut
ice
Directions
Blend all ingredients until smooth
Serve with additional flaked coconut on top
Yield: 2 servings
http://www.pbs.org/food/fresh-tastes/...
----------
I am not a fan of coconut milk so I would sub in skim milk or other nut milk. I think this would be quite refreshing in the heat of the summer.
Penne with Mushrooms and Sweet PeasIngredients
1 (12 ounce) box Barilla Penne
4 tablespoons extra virgin olive oil
1/2 cup diced onion
1 cup heavy cream
1 cup peas
Salt and black pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese
1/2 pound assorted mushrooms, sliced
Directions
Bring a large pot of water to a boil.
In a large skillet saute the onion in olive oil for about 5 minutes or until slightly browned. Add the mushrooms and saute for an additional 5 minutes. Add the heavy cream and the peas; season with salt and pepper; bring to a simmer.
Cook the pasta according to package directions; drain and toss with the sauce.
Remove from the heat and add the Parmigiano-Reggiano cheese; toss to combine.
Recipe from:
http://allrecipes.com
--------------
Personally I would sub out the heavy creme and maybe use low fat or fat free sour creme.
Pasta with Bacon and PeasIngredients
1 (16 ounce) package spaghetti
1 tablespoon olive oil
1/4 pound turkey bacon, cut into small pieces
1/2 large onion, chopped
1 clove garlic, minced
2 (15 ounce) cans tomato sauce 1 1/2 teaspoons chopped fresh parsley
1/4 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (15 ounce) can peas, drained
1/4 cup grated Romano cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.
Recipe from:
http://allrecipes.com
---------
I don't use can veggies. I would use frozen peas.
Alias Reader wrote: "I never heard of this before. I think I'll have to give it a try.Sour Cream Cucumbers Recipe
This recipe is popular in the south, which may be why y ou haven't heard of it. Another, rather unusual, southern "salad" is called Cracker Salad. We last had it at Paula Deen's restaurant in Savannah. Frankly, it was watery, but as it was part of a buffet, this isn't surprising.
1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Salt
Freshly ground black pepper
In a medium size bowl, coarsely crush the crackers with your hands - you should have big cracker pieces. Add the remaining ingredients, mix well, and serve immediately. Season, to taste, with salt and pepper.
madrano wrote: We last had it at Paula Deen's restaurant in Savannah. ."Her food is the total opposite of how I eat. However, I would love to go to her restaurant. I know exactly what I would order, her fried chicken. She made it once on her TV show and it looked awesome.
The restaurant itself was pricey but they had a buffet offering, which we tried. The fried chicken was even available that way, probably because she knew she could make more money offering it alone. However, DH fell in love with her extremely buttered mashed potatoes, which tasted as good as memories of his grandmother's 'taters. Still, we liked the experience and atoned for the butter the rest of that week.
madrano wrote: "The restaurant itself was pricey but they had a buffet offering, which we tried. The fried chicken was even available that way, probably because she knew she could make more money offering it alone..."Mashed potatoes and chicken, my favorites !
Yes! DH still raves that those were the best 'taters ever. Butter laden, yes, he always hastens to add. Frankly, i generally don't eat mashed potatoes because a person cannot add too much butter for my taste. I only had a bite of hers but could see why he still considers it the best. It just occurred to me that it is some sort of bonus that my craving for over-buttered potatoes has me now not eating them at all. Time for cheers?
I've tried to cut back on my butter use. However, I love it!
I was raised on margarine but once i had my own home, i bought butter for baking. Now it's all we buy. But use sparingly.
Today for dinner I had canned tuna. I added no sodium small white Cannellini Beans to the mix. The beans really have no taste of on their own so you don't even know they are there. It adds protein and fiber to the meal.Well, I then had a bit more than half a can of beans leftover. This morning I had a green smoothie for breakfast. So smoothies I guess were on my mind. Then I thought. Add the beans ! I wouldn't add too much maybe a tablespoon or two per glass of smoothie.
I looked on the internet and found out others are already doing this. Why I have not heard of this terrific way to add a natural whole food that boosts fiber and protein ? There are tons of recipes if you google: Bean Smoothie Recipes
Let me know if you try it.
Interesting. I have never heard of that. Usually people add protein powder or something. I normally don't make smoothies though.
Julie wrote: "Interesting. I have never heard of that. Usually people add protein powder or something. I normally don't make smoothies though."When the weather is warmer I like to have smoothies.
Here are a few recipes. Though I usually just use what I have on hand and don't follow recipes.
Some ingredients I usually use depending on my mood.
- bunch of a green veggie (frozen spinach, kale, broccoli etc.) I try to make it 2 parts veggies one part fruit if doing a green smoothie.
- shredded cabbage. I usually have this on hand as I put it in my salads. - I use this to get more cruciferous veggies in my diet.
- water - I usually don't use milk or nut milks.
- Frozen or fresh fruit. Mostly a banana and berries. If I do frozen fruit I don't need to use ice cubes.
- sometimes protein powder. Though I am wary now that Consumers found heavy metals in some powders. I currently have Whey to go which they rated good. I would probably go organic.
- Greek plain no fat yogurt
- now beans! Probably white or garbanzo
If it is ice cold, the crazy mix of stuff is easy to drink. :)
http://www.doctoroz.com/recipe/white-...
https://fullplateliving.org/blog/secr...
http://veganfitness.com/creamy-white-...
http://ohmyveggies.com/how-to-build-a...
http://somethewiser.danoah.com/2015/0...
http://www.popsugar.com/fitness/Metab...
If you do Pinterest
https://www.pinterest.com/californiab...
I don't think i've ever seen cabbage in a smoothie but it's a good idea. I like frozen & fresh kale in mine best of all for my greens.
Cabbage can be a harsh taste. However, if you make the smoothie very cold it is not a big deal. I am doing this because my recent fall on my face messed up my lips (swollen, cut and a few stitches) I already had the shredded cabbage and don't want it to go to waste. I tried to toss the shredded cabbage in my salad as I normally do but getting it into my mouth without touching the lips was a bit difficult. Also any dressing on the cabbage burned the open cuts on my lips. I tend to try to eat for health. So that is my main priority when choosing foods.
I forgot to mention avocado on my list. That's another thing I add.
Smoothies are also a good way to use up produce before it goes bad. I'll toss in prior nights veggies. An avocado that has been opened a day or two. Bananas that start to soften too much I pop in the freezer then toss into the smoothie.
Speaking of the freezer, I googled and see I can freeze beans. So I can open a can of organic no sodium beans and then freeze them in a freezer bag. Then it will be easy to toss a few tablespoons into my smoothie.
Okay I see I am getting a bit too excited about these bean smoothies. ;) But since I eat little meat, beans are something I need to focus on and don't eat enough of. That and I guess the fall on my head has made me a little nuts. LOL
Thanks, Julie. I took a pretty hard fall. I fell flat on my face on the cement. I had to go to a local emergency care place. I had to have x-rays to see if I broke my nose, I didn't. I had a few stitches in my lips and a tetanus shot. My face was a bloody mess.My sister said this Fitbit exercise walking will be the death of me! lol I would have been better off being a couch potato and eating Hagan Daz !
This all was last Saturday, so I am healing. The lips still hurt and I have a lovely black eye. Today is the first day I went out to run errands. I hope to be back to normal by the end of the month.
LOL on the Fitbit! Who knew? And thanks for the new-to-me info about freezing beans. I had no idea. This could have saved me much money over the years.
Ouch Alias!I have frozen beans before. Not from a can, but after cooking a giant batch of dried beans in the slow cooker.
Warm Orzo SaladServings: Serves 6
Prep Time: 12 minutes
Cook Time: 4 minutes
---Ingredients:
1 1/2 cup Orzo pasta, dry
2 tablespoon Olive oil, salad or cooking
1/2 each Fresh red onion
1 each Garlic clove, peeled
1 each Medium zucchini
2 each Fresh tomatoes
6 oz Feta cheese, crumbled
2 cup Baby Arugula
2/3 cup Balsamic Vinaigrette
---directions:
1. Cook pasta according to package directions, drain. Heat oil in medium skillet over medium heat. Add onion, garlic and zucchini, cook stirring 2 minutes. Add tomatoes and arugula, cook 2 minutes more.
2. In large bowl, combine orzo, vegetable mixture and feta. Pour balsamic vinaigrette over pasta and toss gently.
https://www.hannaford.com/recipe/Reci...
