Holiday..YaY!!.. Recipe Wednesday

I Don’t know about the rest of you but the recipes I get every week are certainly helping me to get a little variety in my food choices. Since they come from this forum I know they are going to be WLS friendly…So thanks so much to everyone who is posting them.

 

This week I tried 2,  I made The Thai Beef salad from Cece which was Delicious! My DH said he would like it in a wrap….I just kind of looked at him like Really? because I would like it on top of ice cream with some hot fudge! LoL I think he got my point….lol   I think it was delicious just the way it was …I also tried Jens Stuffed red peppers and they were YUMMY ! I loved the Feta on top with the stewed tomatoes, My DH actually made this from the printed recipe I left in the kitchen.. he really is so good I guess I’m going to have to keep him around….LOL  Two nights in a row I dreamt he cheated on me, Isn’t that funny? Before I never even thought about it…now he is the jealous one and I’m dreaming he is doing it! ….what up with that? The funny thing is I woke up all pissed off at him….I think he really likes it that I had these dreams…lol Men!

 

 

Anyway this week I was hoping to get some ideas for a bbq or just snack like things that won’t be to terrible for the scale come Monday. I remembered this recipe from my days of Low Carb dieting and thought it may be a good alternative if anyone is going to a pot luck party over the weekend.  Its easy and very good really…If you have any ideas to share please do,  I love getting all these recipes I hope you all do tooJ

 

 Mock potatoe salad

Ingredients

 

1 med head of cauliflower (broken into small florets)

 

1 Hardboiled egg  

 

½ cup light hellmans

 

2 tbls lemon Juice

 

2 tsp splenda

 

½ tsp. Dried mustard (or yellow if its all you have)

 

3 green onions

 

1 finely chopped jalepeno pepper or 2 tbls

 

One chopped green bell pepper

 

Cucumber chopped

 

Salt and pepper  garlic (dash) paprika (dash)

 

Instructions

 

 Cook cauliflower in a large pot of boiling water 10 mins,  or until tender. Drain and rince under COLD water: pat dry (should be pretty dry)

 

 

In a large mixing bowl, mix mayo, lemon juice, splenda, mustard, garlic and paprika. Add cauliflower, egg, green onion cucumber and pepper. Mix well until all veggies are coated with dressing salt and pepper to taste. Chill atleast 30 mins but probably a couple hours for flavors to blend……

 

 

This is something that used to go over pretty big at parties……I hope everyone has a wonderful, safe &  healthy holiday weekend.

 

 

This is a recipe I used to make all the time for BBQ's, in fact I think I'll make it this weekend and leave out the pasta! It's one of those recipes you can easily substitute what you like and dislike with no problems.

ITALIAN VEGETABLE TOSS

1 1/2 c. shell macaroni 2 c. broccoli florets 1 c. cauliflower florets 1 c. sliced mushrooms 1 (6 oz.) jar marinated artichoke hearts, chopped, with marinade 1 c. sliced pitted ripe olives 1/2 c. chopped green onion 2/3 c. Italian salad dressing 1 med. avocado, sliced 1 med. tomato, seeded and chopped   Cook macaroni; drain. Rinse with cold water; drain well. In a large bowl combine macaroni, broccoli, cauliflower, mushrooms, artichokes, olives, and green onions. Toss with dressing. Cover and chill several hours. At serving time, toss vegetable mixture with avocado and tomato. Serves 10-12.

maybe add some meat and take out the pasta for an anti-pasta?

Here's mine.. I haven't made it yet but it sure sounds yummy....  White Bean & Wilted Spinach Salad..              1  medium red onion, halved and thinly sliced                           6  cloves garlic, minced (1 tablespoon)                          1  tablespoon extra-virgin olive oil                          1  15-ounce can cannellini or navy beans, rinsed and drained                          grape or cherry tomatoes (quartered)                          1  tablespoon chopped fresh thyme                          4  cups torn fresh spinach  ·                      turkey bacon, cooked, drained, and crumbled  ·                      Fresh Herb Vinegarette                            Salt and freshly ground black pepper

 

Directions

 

In a large skillet cook onion and garlic in hot olive oil about 3 minutes or until tender. Stir in beans. Add in tomoates and fresh thyme into onion mixture. Cook and stir over medium heat about 2 minutes or until heated through. Stir in 3 cups of the spinach and stir about 30 seconds or until just wilted. Stir in remaining spinach and bacon. Add Fresh Herb Vinegarette to mixture. Season to taste with salt and freshly ground black pepper.

 

Fresh Herb Vinaigrette: In a screw-top jar, combine 1/4 cup olive oil; 1/4 cup white wine vinegar; 1 tablespoon finely chopped red onion; 1 tablespoon snipped fresh herbs, such as thyme, basil, and/or oregano; 1 clove garlic, minced; 1/4 teaspoon Dijon-style mustard; 1/4 teaspoon kosher salt; and 1/8 teaspoon ground black pepper. Cover and shake well. 

 

 

 

This can be served warm or room temperature.

Those all sound good.  I'm not a really great recipe person but I did make this one up early on in surgery because I was craving comfort food.

Good recipie Turkey Meatloaf

 

1 package of 97% fat free ground turkey
1 large egg
1 cup vigo italian bread crumbs
1 package lipton onion soup mix
1/4 teaspoon garlic powder
1/4 teaspoon cracked black pepper

 

Pre heat oven to 350 degrees.  Mix all ingredients together, divide into 8 portions.  I make them into balls and put them in muffin tins that I've added a little olive oil to each section.                                                                  Bake at 350 for 30 minutes or until meat thermometer inserted into center reads 170.  Let sit for 5 minutes out of over for the residual cooking to bring temp to 180 degrees. 

Only downfall is high in sodium because of soup mix.   
Low fat, low calories, good protein.

Per serving:  Calories 137, fat 3g, cholesterol 54, sodium 683, carbs 12, fiber 1g, sugar 1, protein 14g, Vitamin A negligible, Calcium 3 % RDA, Iron 7% RDA 

We love turkey meatloaf in our house...We used to make it all the time...

Asian Chicken Kebabs Yields 4 servings Cooking spray 1 pound boneless, skinless chicken breasts, sliced crosswise into 1/2-inch thick slices 8 to 12 scallions Wooden picks 1/4 cup reduced-sodium soy sauce 1 tablespoon honey 2 teaspoons dark sesame oil 1 teaspoon grated fresh ginger or ground ginger 1/4 teaspoon garlic powder 1/4 teaspoons sesame seeds, to garnish Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium- high.

Lay out 3 chicken strips, about 1/2-inch apart. Place a scallion crosswise over the center of the chicken pieces. Then wrap chicken over scallion 1 by 1, securing with a toothpick. Repeat process until you have used 1 pound of chicken.

In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic powder. Reserve half a cup of the marinade to use as a dipping sauce. Brush the remaining marinade all over the chicken-scallion skewers.

Grill kebabs 5 to 7 minutes turning occasionally until the chicken is cooked through.

Garnish the reserved dipping sauce with sesame seeds and serve alongside skewers.

Nutrition Information
Nutritional Analysis Per Serving	Calories 283
Total fat 4g	Saturated fat 1g
Cholesterol 132mg	Sodium 419mg
Carbohydrates 5g	Protein 53g
Fiber 1g I haven't tried it but it sounds good and its grill food

I agree, the recipes are great! Love all the new ideas and made the cabbage stew you posted last week. Anyhow I found this recipe and thought it looked good, however I might use chicken but not sure yet.

Turkey Ratatouille


Print this RecipeFor busy weeknights, try this is a meal-in-one-dish solution.An easy weeknight meal-in-one dish.
4 tablespoons olive oil, divided
2 pounds turkey cutlets
1 Japanese or small Italian eggplant, cut in 3/4" cubes
1 small zucchini, cut in 3/4" cubes
1 small red pepper, cut in 3/4" pieces
1 cup (4 ounces) sliced mushrooms
2 garlic cloves, pushed through a press
1/2 cup tomato puree (such as Pommis)
1 teaspoon dried basil
1/2 teaspoon granular sugar substitute
salt and pepper
Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle cutlets with salt and pepper. Cook cutlets 3 minutes per

side, just until lightly golden and cooked through. Transfer to a plate.
Heat remaining oil in skillet. Add eggplant, zucchini, and red pepper. Cook 5 minutes, stirring occasionally. Add

mushrooms, garlic, tomato puree, basil, and sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and

simmer 5 minutes. Season to taste with salt and pepper.
Return turkey and accumulated juices to skillet. Cook, uncovered 2-3 minutes, just until turkey is heated through.


Calories: 429
Fat: 15 grams
Protein: 61 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Net Carbs: 6 grams

What time should I come over? lol  Hey I went to Eddie Bauer outlet store today and looked for the hat but they didn't have it...I think Jerry is going to go to saratoga and get it for me there..I did get 2 pairs of pants though... See Ya !  Estelle