Have you tried any good recipes?
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Have you tried any good recipes?
| Sun, 05-02-2004 - 11:20am |
Please review any new SBD recipes you have tried in the past few weeks! Share any you plan to try in the coming week too!
I'm feeling inspired and might try to try a new one every week this month (cross your fingers that life doesn't throw me any loops).

Start weight: 188/Current weight: 135.5/Goal weight: 130

Right now I'm making the chicken parm. with an artichoke. I also tried the roasted broccoli. Tomorrow I'm going to try the cauliflower mashed potatos. Would have made them tonight too, but I didn't have any ff half and half.
So far they have all been pretty yummy. So not only am I all of a sudden cooking, I'm also getting much better at bringing lunch to work. I was never very good at it and always spent way too much money on lunch.
Thank you for all the great tips here. I look forward to many more recipies and great tips.
Liz
CL of Single Parenting board
http://messageboards.ivillage.com/n/mb/listsf.asp?webtag=iv-pssingle&nav=start
Liz,
You don't need the FF half& half for the faux tatoes.
2 Tbsp sesame oil (I used olive oil instead)
2 tsp minced gingerroot
2 cloves minced garlic
1 green onion, finely chopped
1/4 tsp each, salt and pepper
2 lb. salmon fillet (with skin on)
2 tsp. toasted sesame seeds
In bowl, mix together oil, ginger, garlic, green onion, salt and pepper. Spread over skinless side of salmon and re-fridgerate for up to 8 hours. (I left mine for about 20 minutes and it had plenty of flavour).
Place salmon skin side down on greased grill over medium heat. Close lid and grill until fish flakes easily when tested (about 25 minutes). Garnish with sesame seeds.
Makes 6 servings
Calories: approx. 264, 23g protein, 18g. fat (3 sat), 1g carb, trace fibre, 160mg sodium.
Note: Instead of salt, I used a tablespoon of low-sodium soy sauce and dh basted it with 1 Tbsp of white wine halfway through so that it didn't dry out! It was very, very delicious. I will definitely make it again.
Thank you,
Happy
Read my blog: Common Sense with Money
So far they have all been pretty yummy. So not only am I all of a sudden cooking, I'm also getting much better at bringing lunch to work. I was never very good at it and always spent way too much money on lunch.
Liz that's awesome!
Susan :)
Enjoy it! - Wendy
Mediterranean Pasta
1 (8 ounce) package linguine pasta
6 slices bacon
2 pounds boneless chicken breast half, cooked and diced
salt to taste
3 (10 ounce) cans peeled and diced tomatoes with juice
1/2 teaspoon dried rosemary
1/2 cup crumbled feta cheese
2 small cans sliced black olives
2 small jars Progresso marinated artichoke hearts, drained
1 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3 Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.
Makes 6 servings