So I'm a wee bit bored, even though things will get crazy here in just a few minutes. I'm also excited to cook up a few healthy dishes this week, but would love some new stuff. Soooo-something fun you're cooking this weekend? Or just cooked? Or your ultimate standby dish?
Here's mine for this weekend. I haven't made it in almost a year, but H loves it and it's perfect for the 90 degree weather. I adapted it a bit from Epicurious.
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls; stir in yogurt.
Re: Share a Recipe Friday?
This is one of my favourite veggie recipes with lots of veggies and lots of taste; makes a lot for leftovers!
1- Place sun dried tomatoes in a bowl and cover with 2/3 cup hot water. Soak 10 minutes, slice and reserve the tomatoes and the liquid separately.
2- In a large saute' pan or Dutch oven, heat olive oil over med-high heat and saute' onion, shallot and garlic for 5-8 minutes until tender. Add carrot, celery, eggplant, peppers and cook until softened. Add a little water if necessary to cook until carrots are tender. Add fresh thyme, sage, oregano, cumin and Worcestershire. Cook for a couple of minutes and then add stock, soy sauce and a little salt and pepper. Stir in cooked lentils, reserved sun dried tomatoes and liquid, cover and simmer until all the veggies are soft and most of the liquid has evaporated approx 15-20 minutes. Taste again and adjust seasonings.
4- Boil the potatoes in a large pot of salted water until soft. Drain and mash the potatoes, adding enough cream and butter, salt and pepper to make them delicious. Mix in Boursin for an extra fabulous taste. Spread the mashed spuds on top of the casserole dish and bake Shepherd's Pie in a preheated 350 degree oven for approx. 30 minutes, until bubbly and golden. Enjoy!
OP can I make this a sticky?
This is my favorite side dish- Oven roasted harvest vegetables. Highly suggest this recipe!
1 cup of shredded parmesan or romano or jack or whatever you like (you can also do 1/2 cup shredded parm and 1/2 grated and add more or less cheese depending on your taste. H LOVES CHEESE so I don't look when he makes this).
Defrost spinach in the microwave.
Chop the artichokes into whatever size you like.
Put spinach in a colander and press down hard with paper towels, to get out all of the water.
Mix all ingredients and put in an oven-safe dish or a sourdough bread bowl, saving some of the grated cheese and sprinkle on the top.
Put in preheated 350 oven for 30 minutes or until bubbly and slightly brown on top.
Serve with fresh veggies or chips or sourdough bread.
You can also freeze in portions in ziplocs for late-night snacking.
I've been raised in an Italian Kitchen, so I do not have exact measurements, sorry lol. But, I whipped this up one night for me and my fiancé and with him being a huge Chinese food fan for this to be a hit, I say its well worth trying!
Prepare the fish in a foil steam packet, place about 2 Tsp low sodium soy sauce directly on the fish. Sprinkle the minced ginger on top. Fold closed packet. If frozen fish is used, place in cold oven, then preheat to 400 degrees for 30 minutes.
Boil water in large pot, Add 1 tsp of salt to prevent spaghetti from sticking. Add spaghetti, depending on the type; follow cooking directions, otherwise boil till aldente. Drain and add some oil to prevent sticking directly to pasta.
In Large sauce pan on medium heat, add rest of oil, garlic, ginger and veggies. Lightly brown. Add pasta to pan, turn to coat. Add a dash or to taste low sodium soy sauce, reduce to low heat, turn to coat until pasta looks like its absorbed the soy sauce or until fragrant.
Open steam packet or fish, plate lo mein and place fish on top and enjoy!!
So many yummy things to try!
Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.
Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.
To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.
Mix bread crumbs and parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.
Combine first 6 ingredients in slow cooker. Mix well. Add the beans and mango chunks. Mix well. Cover and cook on high for 4 to 6 hours OR low for 8 to 10 hours. Serve with sour cream, Fritos or tortilla chips and cheese. This chili turns out pretty spicy but if you want some more heat add crushed red pepper or Frank's Red Hot Sauce to taste.
Place pork roast in crock pot and sprinkle with 1/2 envelope of onion soup mix. Add water so that water is about 1 " deep. Cook on low for 8-10 hours. Remove meat from crock pot and discard all juices. Cut strings on roast and shred using knife and fork. Return meat to crock pot and pour bbq sauce on top. Mix well and reheat on high. Watch carefully so it doesn't burn or stick. Serve on buns with pickles, coleslaw and chips.
I made a salad for lunch this week that I've never had before and it was delicious so I thought I'd share.
Toss all ingredients in a large bowl. Add dressing just before serving.
I tossed all the veggies together with the cheese, then separated into 4 servings. I put them in a tupperware container and packed them with a pouch of tuna and 2 tbsp of the dressing.
This is a soup (I am a soup addict) that you can have as much of as you want. No, really! No fat, no carb, no gluten, kosher, halal (I guess, I'm not jewish or muslim), vegan (I think), and as low salt if you want.
for three (3) minutes. Pour soup into blender. Puree. Add salt to taste and mix.
Don't make more than the above at a time, as it might not fit into your blender!
If you feel like being bad, stir in some sour cream for a kick!
This recipe was AWESOME! I love watermelon and living in Florida is the perfect spot to get watermelon year round. The soup had just the right texture and consistency. I will definitely make it again. Thank you for sharing!
Nothing wrong with bringing it back!
Mmm - Island Chicken! I love sneaking stuff like this in with my other half - he doesn't even realize he's dieting too!
If you on Pintrest check out the weight watcher recipes. They are healthy and really good. More often then not you can find a healthy version of something you have been craving. I had some good buffalo (not breaded) chicken fingers last night.
This one's delicious- can't believe it's only 45 cal per serving!
I made a cauliflower pizza crust last night.
Take half a head of cauliflower and pulse it in a food processor until it resembles rice. Microwave it for 8 minutes. Wring out the liquid with some cheesecloth or a thin dishcloth. Add an egg, 1/3 cup of cheese (I used mozzarella but I guess goat is excellent as well) and some salt and oregano and mix it up. I didn't wring mine out well enough so I added a bit of oat flour. Roll out like normal dough (it's a good idea to use parchment paper but I was out) and bake at about 400 for 35 minutes, then add your sauce, cheese and toppings (I used mushrooms and spinach) and put it back in until the cheese is melted.
FI really didn't think it could possibly be good but even he really liked it. It was not unlike any other thin crust. Only drawback: cauliflower burps that haunt for hours. But it does seriously cut down on carbs and calories!
* Before serving, remove bones from the chicken, if desired, and stir in vinegar.
285 calories; 6 g fat (2 g sat, 2 g mono); 50 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 519 mg sodium; 866 mg potassium.
It's Tuesday. Posts in a share a recipe Friday thread are just cruel.
Does it have to be on Friday?
So I sauteed the minced shallot and garlic in EVOO, added the flounder once the garlic was soft then added my almond curry paste (Any curry is fine, I like Vindaloo for a little spice). Added a couple of other seasonings, then let it simmer for a few minutes. Added the peas last and let simmer another few minutes. Took about 15 minutes and only dirtied one pan, not to mention a lot healthier than it tasted. It tasted very rich and flavorful and even like I had put cream in it.
Had this with a Nutribullet shake and was a happy bride to be!