New Year's Day recipes
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| Sun, 12-30-2007 - 11:58am |
Here's a few recipes I've made lately...and we love!!!
Black Eyed Pea Salsa
1 cup brown rice
2 cups water
2 (15.5 oz each) cans black-eyed peas, drained and rinsed
1 (10 oz) can diced tomatoes with green chili peppers
1 small can diced tomatoes
1 small onion
1T olive oil
Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender. In a large saucepan, saute onion in a little olive oil. Then add rice, peas, both cans of tomatoes. Stir the mixture over a medium heat until it is heated through. 10 servings.
NUTRITION INFO (per serving)
Calories: 95.1
Fat: 0.5 g
Carbohydrates: 20.0 g
Protein: 2.6 g
Hoppin John
Paula Deen
2 tablespoons butter (used Smart Balance)
1 small onion, chopped
1 small red bell pepper, chopped
Garlic powder
2 cups black-eye peas, cooked (1 used 2 cans black-eyed peas)
2 cups cooked rice (brown rice)
House Seasoning, recipe follows (used about 3/4t)
8 sprigs fresh parsley, for garnish
Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and garlic powder, to taste, and cook for 5 minutes. Add peas and rice and cook an additional 10 to 15 minutes. Be careful not to overcook; this dish is best if the bell pepper and onion still have a crunch to them. Add House Seasoning, to taste. Garnish each serving with sprig of parsley.
House Seasoning:
1 cup salt (1t salt)
1/4 cup black pepper (1/4t pepper)
1/4 cup garlic powder (1/4t garlic powder)
Mix ingredients together and store in an airtight container for up to 6 months.
I cut the House Seasoning down to the above quantities, since I don't have any desire to keep a supply on hand. You may want more or less.
I have this fixed and in the fridge for easy warm-up on New Year's Day. We'll be traveling so I didn't want to have to come home and cook a meal. I'm serving it will meatloaf and a cheesy spinach casserole.
Cheesy Spinach Casserole
(Light & Tasty bonus book)
3/4 cup chopped onion
1T butter (Smart Balance)
2 eggs
1 (10oz.) package frozen chopped spinach, thawed & squeezed dry
2 cups small curd 2% cottage cheese
1 cup (4oz.) shredded rf cheddar cheese
3T ww flour
1/8t salt
In a small nonstick skillet, saute onion in butter until tender. In large bowl, combine the eggs and spinach. Stir in the cottage cheese, cheddar cheese, flour, salt and onion mixture. Pour mixture into a 1 1/2 qt. baking dish coated with nonstick cooking spray. Bake, uncovered at 350 for 50-60 minutes or until set. 6 servings.
Mom's Meat Loaf
(TOH Best of 10 Years)
2 eggs
3/4 cup milk
2/3 cup finely crushed saltines (used 2 slices ww bread toasted & ground in magic bullet)
1/2 cup chopped onion
1t salt
1/2t rubbed sage
dash pepper
1 1/2lb. ground sirloin
1 cup low-carb ketchup
1/2 cup packed brown sugar (use combo of Splenda & sf maple syrup to taste)
1t Worcestershire sauce
In a large bowl, beat the eggs. Add milk, saltines/bread crumbs, onion, salt, sage & pepper. Add beef & mix well. Shape into an 8 1/2in. X 4 1/2in. loaf in an ungreased shallow baking pan. Combine remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350 for 60-65 minutes or until no pink remains; drain. Let stand 10 minutes before slicing. Serve with remaining sauce. Yield: 6-8 servings.




YUM!
Hi all,
I made the black eyed pea salsa on New Years. It is fantastic! The one drawback is the ever present SB gas issue! I will have no new friends in the New Year at this rate.
Hey Michelle, glad you liked the black-eyed pea dish. I tweaked that one from the original recipe. It seemed kind of bland without the onions & tomatoes. Sorry that it caused gas problems for you. I don't think I've had that problem with it. The only thing I can point to that causes gas problems for me every time is apples. And I love them so much that I still eat them anyway!!!
Rebekah
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