I used to think it was weird to have fruit on my salad but this salad changed that! I love this salad!
3 c torn Bibb or Boston lettuce
3 c torn red leaf lettuce
1 sm red delicious apple, chopped
1/4 c dried cranberries
2 Tbsp + 2 Tsp olive oil
2 T rice wine vinegar (rice vinegar is the same thing)
3/4 tsp Dijon mustard
1/2 garlic clove, minced (or 1 small clove)
1/4 c crumbled blue cheese
In a large bowl, combine the lettuces, apple and cranberries. In a small bowl, whisk the oil, vinegar, mustard and garlic. Pour over salad and toss to coat. Sprinkle with blue cheese. Serve immediately.
3/4 c = 111 cal, 8g fat, 2g fiber, 2g protein
Thursday, May 8, 2008
Monday, May 5, 2008
Not Fried Rice
Another recipe from Spark. It's a great substitute for your typical restaurant fried rice. I could hardly tell a difference!
2 c cooked brown rice OR long grain white rice
1/2 c Egg Beaters OR 2 eggs, slightly beaten
2 carrots, chopped (to save time you can buy matchstick carrot sticks)
1 celery stalk, chopped
1/2 c frozen peas
1/2 c frozen corn
1 small onion, chopped
2 T reduced-sodium soy sauce
water, as needed
Cook egg into an omelet over medium-high heat. Remove the omelet and add the carrots, celery and onion. Stir-fry over high heat, adding water as need until the veggies are tender-crisp. Cut the omelet into chunks and add to veggies along with peas and corn. Add the rice and soy sauce. Mix to combine.
Yields 4 servings.
1 serving (using EggBeaters and brown rice) = 177 cal, 1g fat, 35g carbs, 4g fiber, 8g protein
2 c cooked brown rice OR long grain white rice
1/2 c Egg Beaters OR 2 eggs, slightly beaten
2 carrots, chopped (to save time you can buy matchstick carrot sticks)
1 celery stalk, chopped
1/2 c frozen peas
1/2 c frozen corn
1 small onion, chopped
2 T reduced-sodium soy sauce
water, as needed
Cook egg into an omelet over medium-high heat. Remove the omelet and add the carrots, celery and onion. Stir-fry over high heat, adding water as need until the veggies are tender-crisp. Cut the omelet into chunks and add to veggies along with peas and corn. Add the rice and soy sauce. Mix to combine.
Yields 4 servings.
1 serving (using EggBeaters and brown rice) = 177 cal, 1g fat, 35g carbs, 4g fiber, 8g protein
Saturday, May 3, 2008
Chicken Crescent Pockets
I can't believe I haven't put this one on until now! This is one of Mike's all-time favorites.
3 oz fat free cream cheese, softened
2 Tbsp light butter, softened
1 c cooked, diced chicken
1 Tbsp skim milk
1/4 tsp salt
1/4 tsp pepper
1 Tbsp chopped onion
1 can (8 oz) reduced-fat refrigerated crescent rolls
3/4 c seasoned bread crumbs
1 Tbsp light butter, melted
Preheat oven to 350 degrees. Blend cream cheese and butter. Add chicken, milk, salt, pepper and onion; mix well. Separate crescent roll dough into 4 triangles. Put chicken mixture in the center of each rectangle. Fold rectangle in half and seal all edges. (I usually pull all the corners up together and seal it that way.) Brush each pocket with melted butter. Top with bread crumbs. Bake at 350 degrees on an ungreased cookie sheet or baking stone for 20-25 minutes.
Makes 4 pockets
1 pocket = 406 cal, 16g fat, 1g fiber, 22g protein, 42g carbs
3 oz fat free cream cheese, softened
2 Tbsp light butter, softened
1 c cooked, diced chicken
1 Tbsp skim milk
1/4 tsp salt
1/4 tsp pepper
1 Tbsp chopped onion
1 can (8 oz) reduced-fat refrigerated crescent rolls
3/4 c seasoned bread crumbs
1 Tbsp light butter, melted
Preheat oven to 350 degrees. Blend cream cheese and butter. Add chicken, milk, salt, pepper and onion; mix well. Separate crescent roll dough into 4 triangles. Put chicken mixture in the center of each rectangle. Fold rectangle in half and seal all edges. (I usually pull all the corners up together and seal it that way.) Brush each pocket with melted butter. Top with bread crumbs. Bake at 350 degrees on an ungreased cookie sheet or baking stone for 20-25 minutes.
Makes 4 pockets
1 pocket = 406 cal, 16g fat, 1g fiber, 22g protein, 42g carbs
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