Friday 19 December
Portobello Mushroom Burger
Ingredients
1 portobello mushroom cap
2 T balsamic vinegar
1/2 tablespoons olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon minced garlic
salt and pepper to taste
1 (1 ounce) slice low fat cheddar cheese
Nutritional Info
Fat: 9.0g
Carbohydrates: 11.8g
Calories:161.4
Protein: 10.2g
Place the mushroom cap, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushroom. Let stand at room temperature for 15 minutes or so, turning twice.Preheat grill for medium-high heat.Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Yield: 1 serving
Number of Servings: 1
Simple and Creative Pasta Salad
Ingredients
1/2 box of pasta (I use tri-color rotini)
1/2 c of broccoli florets
1/2 yellow and red bell peppers sliced
1/4 c sliced olives
1/4 c red onion sliced
1/2 c of pepperoni sliced
fresh mozarella chopped
1/3 c of WishBone Italian Salad Dressing
Nutritional Info
Fat: 0.6g
Carbohydrates: 14.2g
Calories:74.7
Protein: 2.9g
Prepare pasta as instructed. During the last 2 mins add broccoli to the pot. Drain.In a bowl, combine pasta, broccoli, and remaining ingredients. ENJOY!
Number of Servings: 1
Saturday 20 December
Use up leftover beef tongue, pasta, artichokes
Sunday 21 December
Black bean Quesedilla
Ingredients
1 Onion
1 Green Pepper
1 Can Black Beans
3/4 cup shredded cheese - I like cheddar w/salsa or peppers in it.
1 tsp butter (for pan) can substitute spray etc.
1 tsp olive oil - same as above 4 whole wheat wraps (like cedar's)
Nutritional Info
Fat: 11.8g
Carbohydrates: 36.1g
Calories:275.5
Protein: 18.0g
Chop onions and pepper, sautee in olive oil until soft. Drain black beans and add to peppers and onions, salt to taste cook for about another minute. Meanwhile melt butter in another pan. Add wrap, fill with 1/4 black bean mixture, and 1/4 cheese. fold over. Cook until done. Repeat. I like to eat these with lettuce, salsa and avocado on the side.
Number of Servings: 4
Monday 22 December
Use up Burrito fixings
Chop up avocado, olives, green onions. Use up leftover tomato
Tuesday 23 December
Savvy Vegetarian's Mexican Style Quinoa Black Bean Salad
Ingredients:
1 cup quinoa
1 1/2 cups cold water
1/2 tsp salt
2 cups cooked black beans. If using canned beans, drain and rinse well
1/2 cup chopped celery
1 jalapeno pepper, seeded and minced
1 garlic clove, minced, OR 1 tsp garlic powder
1 red pepper, sliced thin
1 large ripe tomato
1 green pepper, sliced thin
1 tsp cumin powder
1 tsp coriander powder
Dressing:
2 Tblsp freshly squeezed lime juice
1/4 cup olive oil
1 tsp salt
Fresh ground pepper
Pinch cayenne or chili powder
2 Tblsp chopped fresh cilantro
1/4 cup chopped scallions
Optional: 1/2 cup sliced olives
Directions
The quinoa can be made ahead of time and refridgerated
Soak the quinoa 1/2 hour in cold water
Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
Remove from heat and allow to sit 5 minutes covered
Fluff gently with a fork and set aside to cool.
Saute jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
Add the green and red peppers and saute briefly
Add the cumin and coriander, cook and stir 5 minutes
Blend dressing ingredients with a whisk or shake in a jar
Gently combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill for later
Wednesday 24 December
Use up leftover pesto with pasta and serve with salad.
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