From: Eating Well Magazine
Yield: 4 servings, 2 cups each
Active Time: 20 minutes
Total Time: 20 minutes
Ease of preparation: Easy
Reader Jennifer Sanders contributed this salad, which offers a wealth
of color and texture, as well as antioxidants.
Dressing
1/3 cup orange juice
1 Tbsp red-wine vinegar
2 Tbsp hazelnut oil, almond oil or canola oil
1 tsp Dijon mustard
1/4 tsp salt, or to taste
(more…)
From the South Beach Diet Phase 1
This classic dish is a surefire way to bring the family together
around the dinner table. It’s also an ideal main course for holiday meals.
Makes 4 servings (half of cooked roast)
1 (3 3/4- to 4-lb) top round roast, tied with string
2 Tbsp extra-virgin olive oil
Salt and black pepper
1. Preheat oven to 275°F. Rinse roast with water and pat dry.
2. Heat oil in a large Dutch oven over high heat. Add the roast and
brown on all sides, about 10 minutes. Sprinkle with salt and pepper.
Place the Dutch oven in oven, uncovered, and cook, 55 minutes, or
(more…)
From Denise Austin’s Fit Forever
Makes 4 wraps
Turkey doesn’t contain much saturated fat or many calories, but it is
incredibly satisfying. This wrap can be prepared the night before
(pack the arugula separately) for your next day’s lunch.
1 Tbsp extra-virgin olive oil
2 onions, thinly sliced
1 jalapeño pepper, seeded and finely chopped (wear plastic gloves when
handling)
1/4 tsp chili powder
1/4 tsp dried oregano
1 lb deli-sliced smoked turkey breast
4 spinach-flavored tortillas (8-inch diameter)
(more…)
From: Better Homes and Gardens
Makes 6 servings
Prep: 25 min.
Bake: 35 min.
3/4 lb fresh Italian sausage links
2 10-oz pkg fresh spinach, cooked and well drained, or
two 10-oz pkg frozen chopped spinach, thawed and well drained
1 19- or 15-oz can white kidney beans (cannellini) or great Northern
beans, rinsed and drained
1 small red onion, finely chopped
3/4 cup evaporated skim milk
1/2 cup grated Romano or Parmesan cheese
1 tsp finely shredded lemon peel
1 Tbsp lemon juice
(more…)
Submitted by: Suz to allrecipes.com
Rated: 5 out of 5 by 152 members
Prep Time: 15 Minutes
Cook Time: 6 Minutes
Ready In: 21 Minutes
Yields: 6 servings
"So fast and easy to prepare, these shrimp are bound to be the hit of
the barbeque. And, weather not permitting, they work great under the
broiler, too."
1 large clove garlic
1 Tbsp coarse salt
1/2 tsp cayenne pepper
1 tsp paprika
2 Tbsp olive oil
(more…)
From The Sonoma Diet
Add some Mediterranean flavor to the mix with this fresh and flavorful
salad. Mint and parsley give a unique and scrumptious edge to this
soon-to-be favorite.
Prep: 30 minutes
Stand: 30 minutes
Chill: 4 to 24 hours
Makes: 6 servings
1 1/2 cups water
1/2 cup bulgur
2 medium tomatoes, chopped
1 cup finely chopped, seeded cucumber
1 cup finely chopped flat-leaf parsley
(more…)
A great, savory snack — any time of day.
Number of Servings: 1
Serving Size: 1 recipe
1 medium baked potato
1/4 tsp oregano
1/8 tsp garlic powder
1/8 tsp black pepper
1/8 tsp paprika
1. Heat oven to 400 degrees F. Cut cooled baked potato in half
crosswise.
2. Scoop out insides and reserve for another use, leaving a thin layer
(more…)
Prep Time: 20 Minutes
Servings: 4
1 clove garlic
3 Tbsp fresh lemon juice
1 Tbsp hoisin sauce (Chinese sauce)
1/8 tsp red pepper flakes
Pinch of white pepper
1 pound medium shrimp, peeled
1 medium head cabbage, grated
1 carrot, grated
1 cup chopped watercress
2 ripe red tomatoes, quartered
1/3 cup fresh lime juice
2 Tbsp honey
(more…)
Cracked Wheat Salad
Yield: 3 cups (6 servings)
From: The New Family Cookbook for People with Diabetes
1/2 cup finely cut bulgur
1 cup finely chopped fresh parsley
1/2 cup chopped onion
1 fresh tomato, cored, seeded, and chopped
3 Tbsp fresh lemon juice
3 Tbsp canola or corn oil
1/2 tsp salt
1/4 tsp freshly ground pepper
Soak the bulgur in 1 cup water for 1/2 hour. Drain well.
(more…)
From: Better Homes and Gardens
Start to Finish: 30 min.
2 Tbsp butter (no substitutes), softened
1 1/2 tsp fennel seeds, crushed
1 1/2 tsp finely shredded lemon peel
3/4 tsp ground black pepper
1/4 tsp salt
3 fennel bulbs (3 lb)
1 3/4 lb fresh green beans, trimmed if desired
1. Stir together butter, fennel seeds, lemon peel, pepper, and salt.
2. Cut off and discard upper stalks of fennel bulbs. Remove any wilted
outer layers; cut off a thin slice from the fennel base. Wash fennel;
(more…)