|
2005/05/11, 12:18 PM
Starting to get tedious to pull up the other post.
Here is a recipe to start it off:
Luscious Lime Shrimp Salad
Looking for a crisp and delicious dish perfect for spring? This fresh salad will awaken your taste buds and inspire your senses.
Serves 2
Ingredients
1/2 teaspoon extra-virgin olive oil
1 tablespoon chopped cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon minced garlic
1/2 small green onion, chopped
1/2 tablespoon hoisin sauce
Pinch of white pepper
1/2 pound (10) large shrimp
1/2 tablespoon red pepper (minced)
Bibb lettuce
Instructions
In a large bowl, whisk the lime juice, green onion, cilantro, olive oil, garlic, hoisin sauce, and white pepper together to make a marinade.
Peel, devein, and clean the shrimp; rinse in cold water and set aside to chill for 30 minutes.
Cook the shrimp in a nonstick skillet on medium heat with 1 tablespoon of the marinade for two to three minutes - it's done when it turns pink. Pour the skillet contents into the marinade bowl, add the red pepper, toss, and set aside to chill. Place two serving dishes with the shrimp to chill.
To serve: On each of two chilled serving plates, place a bed of Bibb lettuce and spoon the shrimp onto the lettuce. Serve.
Nutritional Information:
151.91 calories
3.32 total fat (0.56 g sat)
172.36 mg cholesterol
6.14 g carbohydrate
24.18 g protein
0.94 g fiber
307.02 mg sodium
|
|
|
|
2005/05/11, 12:52 PM
So simple and so good -
Fast cabbage side dish:
Heat a medium non-stick pan over low/med. heat, add tsp olive oil.
Add 1/2 an onion, chopped
saute until starting to soften and then add 2 cups coleslaw mix right out of the bag (cabbage and a small amount of carrot). Sprinkle on some garlic powder and some Prudhomme's vegetable magic, saute a few minutes, should be still crisp but slightly wilted. Enjoy!
--------------
Vitality shows not only in the ability to persist but the ability to start over. - F. Scott Fitzgerald
|
|
2005/05/17, 07:51 PM
hey amy do you have any ideas for yams or sweet potato's? I'm changing my diet around a little and was looking for some ideas.
|
|
2005/05/18, 08:48 AM
I think in the FAQs section i have an ode to sweet potatos...
They are so perfect, just baked in foil at 350 - 400 degres for an hour - hour and a half. They come out moist and sweet, a little cinnamon or some black pepper is all that is needed.
i also like to peel and slice them, then boil or steam until tender and mash, add some smart balance or olive oil if allowed. MMMM.
They are also really good sliced into strips and tossed in olive oil, sprinkled with seasoned salt or cayenne pepper mix and baked at 400 for 20 minutes, or until crisp (like fries).
I have also made hash browns with them, but they do carmelize and burn easily, so I wouldn't exactly recommend it.
Check the reci[pes in the FAQs section and see if there is one for sweet poatato and summer squash patties - if not i will look up the recipe and post it - it is kind of like potato pancakes.
--------------
Vitality shows not only in the ability to persist but the ability to start over. - F. Scott Fitzgerald
|
|
2005/05/18, 12:16 PM
Awesome thanks amy, those sound delicous
|
|
2005/05/18, 04:33 PM
Okay - who knew there were so many ways to cook sweet potatoes - I got all of these from recipesource.com, and there were many, many more! Now I am hungry!
Rosemary Roasted Sweet Potatoes
Recipe By : The Global Vegetarian by Jay Solomon, page 142
Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dishes
Ingredient --
4 cloves garlic -- minced
2 tablespoons olive oil or canola oil
3 tablespoons chopped rosemary leaves -up to 4
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 medium unpeeled sweet potatoes -- scrubbed and diced
1 teaspoon paprika
Makes 4 servings.
I have a penchant for sweet potatoes-never, never the canned stuff, but the portly roots straight from the earth. Roasting brings out their natural sweetness.
Preheat the oven to 375 F.
In a small mixing bowl, combine the garlic, oil, rosemary, salt, cayenne, and potatoes and toss together. Let stand for 5 minutes.
Place the potatoes on a greased baking pan. Lightly sprinkle the paprika over the potatoes.
Bake for 35 to 40 minutes or until the potatoes are easily pierced by a fork. Serve immediately.
Oven-fried Sweet Potatoes
4 medium sweet potatoes
1 tablespoon canola oil
1/2 teaspoon coarse black pepper
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 cloves garlic -- minced (2 to 3)
Cut the potatoes into thin wedges. Pile them in a bowl and cover them with cold water. Let rest 15 minutes.
Preheat oven to 425 degrees F.
Coat a baking sheet with vegetable spray. Set aside.
Drain the potatoes and dry them with paper towels. Press the potatoes with paper towels to remove all water. Transfer the potatoes to a large bowl.
Sprinkle the potatoes with oil, tossing the potatoes to disburse it. Then sprinkle with pepper, salt, paprika and cayenne pepper.
Bake the potatoes at 375 degrees for 20 minutes. Turn over the potatoes.
Sprinkle potatoes with garlic and continue cooking for another 15 to 20 minutes or until crisp and brown. Serve immediately.
Black Bean Chili over Sweet Potatoes
Serving Size : 4 Categories : Vegetarian Potato Bean Main Dish Amount Measure Ingredient
4 lg Sweet Potatoes
1 tablespoon Olive oil
2 cup Diced Red Bell Pepper
1 1/2 cup Chopped onions
1 tablespoon Minced garlic
1 tablespoon Chili powder
2 teaspoon Ground cumin
1 can (14 1/2 to 16-oz) Ready cut Tomatoes with juices
1 can (15 to 16-oz) Black beans Rinsed thoroughly -- drained
2 cup Diced yellow crook-neck Squash
1 tablespoon Minced seeded jalapeno chili
4 Lime wedges
Plain non-fat yogurt
(option Chopped fresh parsley)
Preheat oven to 400.
Place sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes.
Meanwhile, heat olive oil in large non-stick skillet over medium-high heat.
Add diced bell pepper and chopped onions and saute until golden, about 10 minutes.
Add minced garlic and stir mixture 2 minutes.
Stir in chili powder and ground cumin, then tomatoes and beans and bring mixture to simmer.
Reduce heat to low, cover and cook 20 minutes . (Can be prepared one day ahead. Cover and refrigerate. Reheat over low heat before continuing.)
Add diced squash and minced jalapeno chili; cover chili and cook until squash is crisp-tender, about 6 minutes.
Arrange 1 sweet potato on e ach plate.
Split potatoes open and mash slightly. Spoon some chili over each.
Squeeze lime juice over and top with yogurt (* sour cream?) and chopped parsley if desired. Pass remaining chili separately.
Grilled Sweet-Potato Salad
Recipe By : From Gourmet Magazine, July 1997
Serving Size : 6
Categories : Vegetables
Ingredient --
2 1/2 pounds sweet potatoes
1/4 cup olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 scallion
2 teaspoons fresh lime juice
lime wedges
1/4 cup fresh coriander leaves
Boil (simmer) potatoes 15-30 minutes in salted water, and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices.
While potatoes are boiling, prepare grill.
In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.
Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter.
Thinly slice scallion diagonally and sprinkle over potatoes.
Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkled with coriander.
Serves 6. Suggested additions: toasted pecans, cooked sausage, or, to dressing, chopped chipotle chili in adobo sauce.
SWEET POTATO SOUP
:Serving Size : 6
Categories : Soups Vegetarian Appetizers
Ingredient --
1 1/4 lb Sweet potato, diced, peeled
3 Carrots, chopped
1 lg Celery stalk, chopped
1 Bay leaf
6 c Water
2 tb Lemon juice
1 t Hungarian sweet paprika
Put all vegetables with the bay leaf in a soup pot.
Add water & bring to a boil.
Simmer for about one hour. Stir occasionally. Just before serving, add lemon juice & paprika. Remove bay leaf.
|
|
2005/05/18, 07:19 PM
Yummy:big_smile: Thanks Amy those all sound so delicious, I'm gonna go get me some cayenne pepper after I'm done typing this.
|
|
2005/05/18, 08:05 PM
what's the difference between sweet potato's and yams? is one better than the other or are they both good sources of complex carbs, my guess would be that the sweet potato has more surgar.
|
|
2005/05/19, 07:52 AM
They differ a little in texture/flavor.
I prefer the red garnet yams when they are available - they have a darker purple skin and very deep orange flesh - very tasty.
I really am not sure what the difference is nutritionally, now you have made me curious - I will have to google it and find out!
--------------
Vitality shows not only in the ability to persist but the ability to start over. - F. Scott Fitzgerald
|
|
2005/05/19, 07:57 AM
Oh - here is an amazing shake that I am having right now - let's call it
Amazing breakfast!
In a small bowl, microwave 1/4c oats with enough water to cover (1/2c), set aside.
Place 1c frozen blueberries on the blender, add enough water to cover. Blend until smooth. Add cooked oatmeal , 2 scoops strawberry-kiwi Nectar whey protein (or your favorite fruit or vanilla protein) powder and another cup of water. blend until smooth!
Really refreshing and tasty!
--------------
Vitality shows not only in the ability to persist but the ability to start over. - F. Scott Fitzgerald
|
|
2005/05/19, 07:57 AM
Oh - here is an amazing shake that I am having right now - let's call it
Amazing breakfast!
In a small bowl, microwave 1/4c oats with enough water to cover (1/2c), set aside.
Place 1c frozen blueberries on the blender, add enough water to cover. Blend until smooth. Add cooked oatmeal , 2 scoops strawberry-kiwi Nectar whey protein (or your favorite fruit or vanilla protein) powder and another cup of water. blend until smooth!
Really refreshing and tasty!
--------------
Vitality shows not only in the ability to persist but the ability to start over. - F. Scott Fitzgerald
|
|
2005/05/19, 07:58 AM
oops, I liked it so much I posted it twice:)
|
|
2005/05/19, 08:26 AM
Sweet Potatoes or Yams
Part 1: Sweet potatoes and yams are quite different
Yam or sweet potato, what in the world is it? Many people use these terms interchangeably both in conversation and in cooking, but they are really two different vegetables. Learn the difference and try some new and interesting recipes.
The Sweet Potato
Sweet potatoes (Ipomoea batatas) are the root of a vine in the morning glory family and native to the New World tropics. Its history dates back to 750 B.C. in Peruvian records. Columbus brought the sweet potato to the New World from the island of Saint Thomas. The Taino word for them was batatas which eventually became patata in Spanish, patae in French, and potato in English. At that time, potato referred to the sweet potato, and not the generic white potato as it does in English nowadays. In fact, the white potato did not arrive in the northern regions from South America until the late 17th century, more than a hundred years later, according to noted food historian, Waverly Root.
Popular in the American South, these yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange skin with a vivid orange, sweet flesh with a moist texture. Current popular varieties include Goldrush, Georgia Red, Centennial, Puerto Rico, New Jersey, and Velvet.
The Yam
The true yam is the tuber of a tropical vine (Dioscorea batatas) and is not even distantly related to the sweet potato. Rarely found in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide. Generally sweeter than than the sweet potato, this tuber can grow over seven feet in length. The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676.
The yam tuber has a brown or black skin which resembles the bark of a tree and off-white, purple or red flesh, depending on the variety. They are at home growing in tropical climates, primarily in South America, Africa, and the Caribbean. Yams contain more natural sugar than sweet potatoes and a higher moisture content. They are also marketed by their Spanish names, boniato and ñame.
|
|
2005/05/19, 08:28 AM
here is a link to the site i got that info from - there are recipes and other things there.
http://homecooking.about.com/library/weekly/aa112497.htm
|
|
2005/05/19, 12:15 PM
Interesting info on the potato:) thanks for the posts amy
|
|
2005/05/23, 09:36 PM
Hey Amy I was reading som old posts and I saw one about grilled pineapple. I just bought some and was looking for some ideas. How do you go about grilling your pineapple? I'm gonna try a turkey burger with grilled pineapple and some low calories teryaki sauce. thanks
|
|
2005/05/24, 08:00 AM
I just put rings of pineapple right on the grill and turn them after a few minutes, they carmelize and are awesome!
|
|
2005/05/24, 08:08 AM
Here is an awesome recipe that I made last night - it was sooo good!
I know lamb is expensive in most places, but i got a good deal on a small, boneless leg of lamb (lucky me!). This flavor paste would probably be good on a roast beef as well.
Mustard - Rosemary paste for lamb
1 tbsp olive oil
1/4c dijon mustard
1 tbsp fresh chopped rosemary (I used dried and soaked it in hot water for a few minutes, then drained)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp minced garlic
mix the ingredients in a small bowl, spread over leg of lamb (trimmed of any visible fat) and let sit at room temperature for up to 2 hours.
Preheat oven to 350 degrees F. Roast lamb for one hour (rare) to 2 hours depending on size of roast and preference of doneness.
Let roast sit for 20 minutes, loosely covered, before carving and serving.
I cut up some red potatoes, tosed them with olive oil and herbs de provence blend, then put them in next to the lamb.
Also microwaved some green beans.
And we had some heavy rye bread that I baked earlier in the day.... I will post that recipe if anyone is feeling ambitious :)
--------------
Vitality shows not only in the ability to persist but the ability to start over. - F. Scott Fitzgerald
|
|
2005/05/26, 05:54 AM
Tried this last recipe last night. It was great and even my kids and hubby liked it. Very easy to do, not much prep time for those who don't have a lot of time. I did use boneless center cut pork loin chops did not have lamb, its hard to come by in this area for some reason.
I hope those chops are alright to use as far as sticking to a clean diet, they were very lean.
Thanks asimmer
Leslie
|
|
2005/06/10, 12:06 PM
It is iced coffee season!!!
Here are some ways to make it delicious without adding too many calories or sugar!
Before icing, mix in 1 tbsp cocoa powder (sugarfree), 2 tbsp splenda and a dash of vanilla blend well- serve over lots of crushed ice, mmmm.
There are lots of different sugarfree syrups for flavoring - some of my favorites are vanilla, hazelnut, and, of course, chocolate! a tbsp of syrup added to your iced coffee turns it into a dessert!
Most herbal teas make great iced drinks as well, a good way to get your fluid intake while having something flavorful. Steep a couple of bags in hot water, then add ice or stick it in the fridge overnight.
A few of my favorite herbal teas for icing -
Good earth's Original spicy and sweet tea
Peppermint
Any type of fruit zinger flavor
raspberry (or any fruit type, especially if it has hibiscus in it)
green teas also make a good iced tea, if you want caffiene.
Here is a tasty limeade recipe that I can't wait to try :
10 limes
6 cups water
6 english Breakfast tea bags
1/2c honey
1/4c sugar (or splenda)
ginger ale (optional, could use diet ginger ale)
Ice cubes
mint sprigs
squeeze juice from 9 limes, thinly slice remianing lime for garnish.
In a non-reactive pan, heat water to boiling. turn off heat, add tea bags, and let steep for 10 minutes. remove tea bags.
Add honey and sugar, stir to dissolve sugar. add lime juice. Let mixture cool, then refrigerate until ready to use.
To serve, pour into glasses filled with ice cubes, or fill glasses with equal parts limeade and gingerale, stir to mix. garnish each serving with a slice of lime and a sprig of mint.
Makes 10-12 servings.
(Martin Yan's Asia)
--------------
Vitality shows not only in the ability to persist but the ability to start over. - F. Scott Fitzgerald
|
|
2005/06/21, 09:56 PM
Best Salmon Recipe Ever!!!
Serves 2
1 large white onion (or 2 med)
1 large mango (or 2 med)
2 6oz piece salmon (give or take)
1 table spoon olive oil
1 frying pan with cover.
Prep:
Slice onion/s into medium slices (steak size).
Skin and slice mango into as many thin slices as possible.
Salt and Pepper salmon to taste.
Creation:
Coat bottom of medium-hot frying pan with olive oil.
Cover bottom of pan with onions and 1/4 mango.
Place Salmon on top of onions - skin side up.
Cover salmon with rest of mango.
Put cover on frying pan.
Allow onions to carmelize (aprox 5-10 minutes) - they will look partially black or burned but they are not (unless you go too far).
Juices from mango and onions will steam the salmon and the mango slices will soften and sweeten.
Use spatula and serve salmon with the carmelized onions and mango on rice.
|
|
2005/06/30, 12:08 PM
Really Good Tuna, Black Bean and Barley Salad
I think this was originally from Prevention Magazine - I had it on a recipe card, found it the other day and thought - hey, this has really good ingredients! I did the math so you will know how much P/C/F are in it - it is also a source of anti-oxidants, b-vitamins, calcium and other nutrients.
1 c barley (I used pearled and cooked it in 3c water for about an hour, follow package directions), cooked and cooled
1 15oz can Black Beans, drained and rinsed
1 6 1/2oz can tuna in water, drained
Dressing:
3 TBSP Olive oil, or vegetable oil of choice, flax oil might be good, or walnut oil, i would think.
2Tbsp rice vinegar (plain, not w/sugar)
2 tsp soy sauce
1/2 oz ginger root, peeled and pressed through garlic press (about 2 tsp minced)
1 clove garlic, pressed through garlic press, (about 1/4-1/2tsp minced)
1/2tsp splenda
Once barley is cooked and cooled, place in a large bowl with the drained beans and tuna.
Whisk together dressing ingredients and pour over the beans/tuna/barley. Toss to coat well and combine ingredients.
Chill, if desired, or eat right away!
4 servings
Per serving:
367.5 calories
12.25g fat (1.5 saturated)
50.75g CHO (13.25g fiber,1.7g sugar)
18.5g protein
Serve it over salad greens, 1-2c person.
I would probably have a fish fillet or a few hard boiled egg whites on the side to bring the protein content up to make a full meal.
Enjoy!
--------------
It\'s easier to go down a hill than up it but the view is much better at the top.
-Henry Ward Beecher
|
|
2005/06/30, 08:23 PM
I get e-mails from e-diets.com everyday that gives me some great recipes that are fairly healthy. Here's one that I thought should be in this list.
This amazingly good salad combines tuna, dates, celery, apple, yogurt, onion, lemon and curry.
Serves 6 servings
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Calories: 199.44
Calories from Fat: N/A
Total Fat: 1.04 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 31.36 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 16.15 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
2 (6 ounce) cans tuna, drained
1 cup chopped dates
1.5 cups chopped celery
1 large apple - peeled, cored and diced
0.5 cup lemon yogurt
1 tablespoon minced onion
2 teaspoons lemon juice
1 teaspoon ground curry powder
Directions
1. In a large bowl, combine the tuna, dates, celery and apple. Mix together well.
2. In a medium-size bowl, whisk together the yogurt, onion, lemon juice and curry. Pour over tuna mixture and gently toss to coat. Refrigerate until chilled and serve with fresh lettuce leaves if desired.
|
|
2005/07/01, 07:28 AM
Great thread. i cant wait to try these dishes. Oh and is pineapple good for a diet? because it is my fav fruit :love:
|
|
2005/07/01, 02:31 PM
Pineapple is good for a diet yes. It is high in sugar content though so it would probably be a better idea to eat it earlier in the day in moderation. Just make sure it fits into your caloric needs.
DX
|
|
2005/07/01, 02:31 PM
Asparagus Soup
This pureed soup which is garnished with fennel seeds and fronds is made with potatoes and canned asparagus spears cooked with chicken boullion.
Serves 8 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories: 107.19
Calories from Fat: N/A
Total Fat: 0.46 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 21.22 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 4.55 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
4 large potatoes, peeled
2 cubes chicken bouillon
2 (10 ounce) cans asparagus
1 tablespoon fennel seed
0.5 teaspoon ground black pepper to taste
1 tablespoon fennel greens for garnish
Directions
1. Boil and mash potatoes. Puree in a blender, and set aside.
2. In large pot, dissolve bouillon in water following the directions on the package.
3. Add asparagus spears, and stir until spears are dissolved. Stir in the potatoes. Season with fennel seeds and pepper to taste. Garnish with fennel greenery if desired. Serve hot.
|
|
2005/07/01, 05:47 PM
try grilling your pineapple - so good!
--------------
It\'s easier to go down a hill than up it but the view is much better at the top.
-Henry Ward Beecher
|
|
2005/07/04, 07:22 PM
Pasta dough is pinched off in 1/2 inch pieces to make small dumplings.
Serves 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: 147.17
Calories from Fat: N/A
Total Fat: 2.80 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 24.15 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 6.34 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 cup all-purpose flour
2 eggs
Directions
1. Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.
|
|
2005/07/04, 07:25 PM
Orange Sherbet Gelatin Mold
Submitted by Shirley
If you like orange sherbet and mandarin oranges, then you can 't miss with this delicious gelatin mold. Simple, foolproof and always delicious. Chill, un-mold and bring to the table.
Serves 6 servings
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 35 minutes
Calories: 181.74
Calories from Fat: N/A
Total Fat: 1.35 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 40.17 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 2.22 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (3 oz.) package orange flavored gelatin
1 cups warm water
1 pint orange sherbet
1 (11 oz.) can mandarin oranges, drained
Directions
1. Combine the gelatin and water; stir until dissolved. Add the sherbet and mandarin oranges with juice; mix well.
2. Pour into a gelatin mold and chill until firm
|
|
2005/07/04, 07:27 PM
Amateur's Light Breeze Chicken Chili
Submitted by Todd Hunt
A tomato based chicken chili with extra cumin. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.
Serves 15 servings
Prep time: 30 minutes
Cook time: 75 minutes
Total time: 105 minutes
Calories: 168.42
Calories from Fat: N/A
Total Fat: 4.16 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 19.75 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 12.99 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1.5 tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
1 pinch salt to taste
Directions
1. In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion, and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat.
|
|
2005/07/06, 09:32 AM
Rainbow Fruit Salad
Submitted by Cristina Cuadra
The flavor of fresh fruit speaks for itself in this simple salad composed of watermelon, cantaloupe, pineapple, blueberries, plums and green and purple grapes.
Serves 10 servings
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Calories: 194.56
Calories from Fat: N/A
Total Fat: 1.66 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 42.17 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 2.75 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
0.5 watermelon
1 cantaloupe, peeled and seeded
1 (15 ounce) can pineapple chunks, drained
1 pint blueberries, rinsed and drained
4 plums, pitted and chopped
1 cup green seedless grapes
1 cup red seedless grapes
Directions
1. Use a melon baller to hollow out watermelon and cantaloupe into a large bowl.
2. Add drained pineapple, blueberries, plums, green and purple grapes to the bowl with the melons. Gently mix all fruit together and serve.
|
|
2005/07/07, 08:41 AM
Nutritious and Delicious Pasta
Submitted by Jack
Mushrooms and onions, sauteed with water and flavored with garlic and onion powder, Port wine, tomato vegetable juice, oregano and basil, are simmered with a bit of arrowroot to make a tasty vegetable sauce for the pasta of your choice.
Serves 6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: 160.80
Calories from Fat: N/A
Total Fat: 1.06 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 28.69 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 5.95 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
8 ounces of whole wheat pasta
3 onions, minced
8 fresh mushrooms, sliced
1 teaspoon onion powder
1 teaspoon garlic powder
1 (5.5 ounce) can low-sodium, tomato-vegetable juice cocktail
0.5 cup port wine
1 teaspoon dried oregano
1 bay leaf
1 teaspoon arrowroot powder
1 cup water
Directions
1. Cook pasta in a large pot with boiling salted water until al dente. Drain well.
2. Meanwhile, in a large saucepan saute the mushrooms and onions in1/2 cup of water. Add the garlic, onion powder, Port wine, tomato vegetable juice, oregano and basil. After first dissolving the arrowroot in a bowl with 1/2 cup of water, add slowly to saucepan, stirring frequently. Thickening will occur within a minute.
3. Add the cooked and drained pasta to the large saucepan and stir. Place lid on for 3 minutes, then serve warm.
|
|
2005/07/07, 08:41 AM
Healthy Tuna Pea Hotdish (Source: Eating for Life cookbook)
8 oz dry rotini pasta (I used Barilla Plus - very good!)
1 can Campbell's Healthy Request Cream of Mushroom soup
1c frozen peas
2 cans albacore tuna, drained
1/2c skim milk
Preheat oven to 350 and spray a 8X11 or 8X8 baking dish with cooking spray.
Cook rotini according to package directions. drain and place in prepared baking dish.
In a medium bowl, mix togather soup and milk.
place peas in dish with pasta, flake tuna into dish also.
Pour the soup mixture over the top, stir and mix to coat everything.
bake for 20 minutes (until bubbly), then allow to sit for 5 minutes before serving.
4 servings!
|
|
2005/07/07, 11:03 AM
Here is the per serving info for the Tuna Hotdish
(4 servings per recipe)
1 serving:
calories 375.25
fat 3.43g
saturated fat .6g
Carbohydrates 48.75g
fiber 6.1g
sugar4.5g
Protein 36.62g
Not too shabby!
--------------
It\'s easier to go down a hill than up it but the view is much better at the top.
-Henry Ward Beecher
|
|
2005/07/08, 08:58 AM
Friday Night Veggie Soup
Submitted by Susanne Swisher
This vegetable soup is made from a base of onion soup mix and tomato sauce, and is filled with vegetables.
Serves 10 servings
Prep time: 20 minutes
Cook time: 180 minutes
Total time: 200 minutes
Calories: 235.94
Calories from Fat: N/A
Total Fat: 1.71 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 48.04 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 7.11 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (16 ounce) package frozen mixed vegetables
3 pounds potatoes - peeled, boiled and diced
1 onion, finely diced
1 celery, sliced
2 (14.5 ounce) cans peeled and diced tomatoes
1 (29 ounce) can tomato sauce
9.75 cups water
2 (1 ounce) packages dry onion soup mix
1 (5 ounce) can evaporated milk
Directions
1. Combine frozen vegetables, potatoes, onion, celery, tomatoes, tomato sauce, water, and onion soup mix, mix well. Cover and cook over medium low heat, stirring occasionally, for 2-3 hours.
2. Serve hot with cold evaporated milk, if desired.
Probably not a good idea to eat it on a Friday Night though because it's high on carbohydrates. That's something that you want to cut back on towards the night time.
DX
|
|
2005/07/09, 09:14 AM
Grilled Tuna Teriyaki
Submitted by Maridele
Tuna is really good when grilled, and this tasty marinade enhances the flavor even more. Soy sauce, fresh ginger, rice wine, garlic and oil are poured over fresh tuna steaks and left to marinate briefly in the fridge.
Serves 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 55 minutes
Calories: 212.12
Calories from Fat: N/A
Total Fat: 5.07 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 0.65 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 39.93 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 clove garlic, minced
1 tablespoon minced fresh ginger root
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil
Directions
1. In a shallow dish, combine soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for medium-high heat, and lightly oil grate.
3. Discard the marinade, and pat tuna steaks dry with paper towels. Brush both sides with oil.
4. Place tuna steaks on the grill. Cook for approximately 3 minutes on each side, or to your desired doneness.
Perfect low carb high protein recipe
DX
|
|
2005/07/09, 02:31 PM
Spicy Chicken Tenders Recipe
4 boneless, skinless chicken breasts
3 tablespoons Tabasco sauce
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
Dip:
1/2 cup fat free blue cheese dressing
1/4 cup reduced fat sour cream
2 tablespoons crumbled blue cheese
Preheat oven to 375 degrees. Slice each chicken breast in to 3 strips. Combine hot sauce, paprika and ground red pepper in a small bowl. Brush hot sauce mixture on chicken strips. Place chicken in a baking pan coated with cooking spray. Bake uncovered about 6 minutes, turn and bake another 6 minutes or until chicken is no longer pink.
Combine all dip ingredients in a small serving bowl.
Makes 6 Servings
Serving Size: 2 tenders and 1 ounce dip
Nutrients per serving:
Calories: 233
Total fat: 3 grams (13% of calories)
Saturated fat: 1 gram
Cholesterol: 95 mg
Sodium: 431 mg
Carbohydrate: 10 grams (19% of calories)
Protein: 38 grams (68% of calories)
Dietary fiber: trace
Exchanges per serving*:
Starch/Bread 0
Lean Meat 5
Vegetable 0
Fruit 0
Non-fat Milk 0
Fat 0
Other Carbohydrate 1/2
--------------
If you don't stand for something, you will fall for anything....
bb1fit@freetrainers.com
|
|
2005/07/10, 07:53 AM
I am making those tenders tonight, mmmm.
Here is another salmon recipe!
Grilled Asian Salmon
In the mood for a meal with a little kick? Try this Asian-inspired Phase 1 dish - perfect for picnics, BBQs, or a quick supper at home!
Serves 2
Ingredients
1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh ginger
1 teaspoon rice wine vinegar
2 center-cut salmon fillets, about 5 oz each
Instructions
Purchase center-cut salmon fillets for this recipe - thinner fillets, cut from the tall end of the salmon, can too easily overcook on the grill. Salmon skin cooks to a tasty crispiness, so keep the skin on when grilling.
1. In shallow glass dish, combine sesame oil, soy sauce, ginger, and vinegar. Add salmon; turn to coat. Marinate, refrigerated, for 30 minutes to 1 hour, turning occasionally.
2. Preheat grill (medium-high heat); lightly oil grill. Place fillets on grill, skin-side up. Grill about 5 minutes per side. Fish is cooked when a thin knife blade inserted in center reveals that the pink flesh is almost opaque. Serve warm.
Nutritional Information:
321 calories
22 total fat (5 g sat)
70 mg cholesterol
1 g carbohydrate
29 g protein
0 g fiber
330 mg sodium
|
|
2005/07/10, 10:31 AM
Be Prepared Five-Bean Soup Mix
Submitted by Lois Richer
Mix dried pinto, navy, garbanzo, lima and kidney beans with dehydrated vegetables, broth granules and spices for this hearty bean soup mix that is ready to go when you are.
Serves 24 batches of 6 bowls
Prep time: 15 minutes
Cook time: 150 minutes
Total time: 165 minutes
Calories: 219.15
Calories from Fat: N/A
Total Fat: 3.67 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 34.62 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 11.90 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1.5 cups dried pinto beans
1.5 cups white kidney beans
1 cup dry kidney beans
1 cup dry lima beans
1 cup dry garbanzo beans
0.5 cup dried minced onion
1 tablespoon paprika
2 teaspoons salt
1 teaspoon mustard powder
0.5 teaspoon granulated garlic
1 tablespoon chicken bouillon powder
3 cubes beef bouillon
1 tablespoon dried parsley
0.25 cup bacon bits
0.25 cup mixed vegetable flakes
4 quarts water
0.25 cup vegetable oil
4 (14.5 ounce) cans whole peeled tomatoes
Directions
1. To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
2. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
3. To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice.)
DX
|
|
2005/07/10, 10:42 AM
I love 5 bean soup, and on a diet it is wonderful. I will copy this one.
--------------
If you don't stand for something, you will fall for anything....
bb1fit@freetrainers.com
|
|
2005/07/12, 10:33 AM
Oriental Style Halibut
Submitted by Verona
Halibut with carrot, celery, orange juice, soy sauce and pineapple tidbits.
Serves 4 servings
Prep time: 15 minutes
Cook time: 6 minutes
Total time: 21 minutes
Calories: 213.92
Calories from Fat: N/A
Total Fat: 2.16 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 29.55 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 19.07 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
0.75 pound halibut
2 strips celery, thinly sliced
1 carrot, thinly sliced
0.666667 cup fresh orange juice
0.25 tsp. ground ginger
1 (15 oz.) can pineapple tidbits, drained
1 Tbsp. cornstarch
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. vinegar
1 Tbsp. honey
Directions
1. Using a very sharp knife, cut the halibut into 1 inch cubes; set aside. In a medium saucepan, combine the celery, carrots, orange juice and ginger. Bring to a boil, then stir in the halibut.
2. Cover and cook over medium heat for 4 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. Using a slotted spoon, carefully transfer the halibut to a plate and set aside.
3. Meanwhile, strain the can of pineapple tidbits; reserving 2 Tbsp. of the juice. In a small bowl, combine the 2 Tbsp. of pineapple juice, cornstarch, soy sauce, vinegar and honey. Stir into the vegetable mixture in the saucepan.
4. Cook and stir until the mixture thickens and begins to gently boil. Cook and stir for 2 minutes more.
5. Return the halibut to the pan and add the fruit. Cover and cook about 1 minute or until heated through.
|
|
2005/07/13, 09:49 AM
Tomato Soup II
Submitted by Pam
Tomatoes are slowly cooked with onions and celery, then pureed and strained and cooked again with seasonings to make a thick, smooth soup.
Serves 52 quarts
Prep time: 60 minutes
Cook time: 180 minutes
Total time: 240 minutes
Calories: 147.81
Calories from Fat: N/A
Total Fat: 4.31 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 23.90 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 3.35 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
14 quarts ripe tomatoes, chopped
7 onions, chopped
2 stalks celery, chopped
3 tablespoons chopped fresh parsley
3 bay leaves
0.25 cup salt
0.375 cup white sugar
2 teaspoons seasoning salt
1 teaspoon ground black pepper
1 teaspoon garlic salt
Directions
1. Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
2. Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.
|
|
2005/07/14, 09:08 AM
Serving Up Summer Squash
Squash is one of those vegetables that is not used enough in summer cuisine. Not only is it immensely nutritious, it's also versatile, cheap, and at its peak during the summer months. Here's how to buy, store, and prepare summer squash.
Buying:
The potential health benefits of summer squash are numerous. They are rich sources of magnesium, vitamin C, beta-carotene, vitamin A, fiber, potassium, vitamin B6, niacin, folate, copper, and riboflavin. In the market, you'll find a variety of summer squash, including zucchini, sunburst, crookneck, pattypan, and yellow squash. When purchasing, select squash that are firm and heavy for their size, with bright and glossy skin. Avoid those with nicks, bruises, or soft spots.
Storing:
You can store squash tightly wrapped or in plastic bags in the refrigerator for up to one week. Those with thicker skin can be kept up to two weeks.
Eating:
The thin, edible skin of summer squash allow them to cook more quickly than winter squash. They can be prepared by steaming, baking, or sautéing. You can cut them in half, remove the seeds, and bake with a little olive oil and seasonings, or you can dice and add to soups, salads, and stews. Squash will add texture and flavor to any meal.
|
|
2005/07/14, 09:11 AM
Autumn Apple Salad II
Submitted by Rachel
Tart green apples, tangy dried cherries and cranberries are nestled in cool, creamy vanilla yogurt in this easy side dish salad.
Serves 4 servings
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Calories: 220.50
Calories from Fat: N/A
Total Fat: 5.00 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 38.39 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 5.48 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
4 tart green apples, cored and chopped
0.25 cup blanched slivered almonds, toasted
0.25 cup dried cranberries
0.25 cup chopped dried cherries
1 (8 ounce) container vanilla yogurt
Directions
1. In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.
You can substitute the vanilla yogurt for reduced sugar and fat yogurt sweetened with artifial sweetener. Nutrition facts will change a bit though.
DX
|
|
2005/07/14, 09:13 AM
Ratatouille (Light Version)
Ingredients
2 pounds -- 2 large or 4 smallish -- eggplant
2 to 3 tablespoons olive oil
2 large onions, thinly sliced
6 large garlic cloves, 4 sliced or minced, 2 put through a press or pureed
1 large red bell pepper, cut into slices about 3/4 inch wide by 1-1/ 2 inches long
1 large green bell pepper, cut into slices about 3/4 inch wide by 1-1/2 inches long
salt to taste
1-1/2 pounds (about 3 medium) zucchini, cut in half lengthwise and sliced about 1/2 inch thick (if the zucchini is very large, quarter it lengthwise before slicing)
4 large or 6 medium-size tomatoes, peeled, seeded, and coarsely chopped
1 tablespoon tomato paste (optional)
1 bay leaf
2 teaspoons fresh thyme leaves or 1 teaspoon crushed dried
2 teaspoons chopped fresh oregano or 1 teaspoon crushed dried
freshly ground pepper to taste
2 to 4 tablespoons slivered fresh basil, to taste
Instructions
Preheat the oven to 450 degrees F. Cut the eggplants in half lengthwise, and score down the middle, making sure not to cut through the skin. Place on an oiled baking sheet (or baking sheets if one isn¹t big enough), cut side down. Place in the oven and bake for 15 to 20 minutes, until the skins begin to shrivel and the edges against the pan are browning. Remove from the heat, transfer the eggplants to a colander, cut side down so they can drain, and allow to cool in the sink, where they will release some of their juice (meanwhile you can prepare the rest of the vegetables). When the eggplant is cool enough to handle, cut the halves in half lengthwise along the score line. Peel away the skin if you wish, and cut into 3/4-inch dice. Set aside.Turn the oven down to 350 degrees. Oil a large heavy lidded casserole, preferably earthenware, with olive oil.
Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat and add the onions. Cook, stirring, until they have softened. This should take about 5 minutes. They will be translucent and the slices will be flexible. Add half the sliced or minced garlic and cook, stirring, for another 3 to 4 minutes, until the onions have just begun to color. Remove from the heat and transfer to the casserole.
Heat the remaining tablespoon of oil in the skillet over medium heat and add the peppers. Stir for a couple of minutes and add about 1/4 teaspoon salt, or 1/2 teaspoon coarse sea salt. Continue to cook, stirring often, until the peppers begin to soften, about 5 minutes. Add the zucchini and the remaining sliced or minced garlic. Continue to cook, stirring, for another 5 to 10 minutes, until the zucchni looks translucent. Transfer to the casserole with the onions. Add the diced eggplant, half the tomatoes, and the tomato paste to the casserole. Stir in the bay leaf, thyme, oregano, and about a teaspoon of coarse sea salt, or 3/4 teaspoon fine salt. Stir everything together, cover and place in the oven. Bake for 1 hour, stirring every 20 to 30 minutes.
Stir in the remaining tomatoes and garlic. Taste and adjust the salt. Add freshly ground pepper and return to the oven for another 30 minutes. Stir in the basil, cover, and allow to cool. Refrigerate overnight if possible. Taste, adjust seasonings, and serve hot cold, or room temperature.
Yield: 6 servings
|
|
2005/07/14, 09:16 AM
My favorite ways to have zuchini and yellow squash are:
Cut into thick slices, lengthwise. marinate in moxture of soy sauce, garlic and ginger. grill a few minutes on each side until marked on the outside and soft inside.
OR
Cut into 1/4 inch thick circles, preheat a small amount of olive oil in a saute pan, add zuchini, garlic, veg. seasoning (vegetable magic or Mrs Dash), saute until soft but not mushy (I often add mushrooms and onions to this recipe, mmm)
--------------
It\'s easier to go down a hill than up it but the view is much better at the top.
-Henry Ward Beecher
|
|
2005/07/15, 08:56 AM
Sounds pretty delicious.
DX
|
|
2005/07/15, 08:56 AM
Tandoori Chicken II
Submitted by Bonnie
A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required, the chicken can be prepared in the time it takes to get the coals hot.
Serves 4 servings
Prep time: 30 minutes
Cook time: 5 minutes
Total time: 35 minutes
Calories: 251.66
Calories from Fat: N/A
Total Fat: 5.79 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 0.72 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 49.17 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
0.5 teaspoon curry powder
0.5 teaspoon crushed red pepper flakes
0.5 teaspoon coarse kosher salt
0.25 teaspoon ground ginger
0.25 teaspoon paprika
0.25 teaspoon ground cinnamon
0.25 teaspoon ground turmeric
2 tablespoons water
4 boneless, skinless chicken breast halves
Directions
1. In a medium bowl, combine curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste.
2. Rub paste into chicken breasts. Place meat in bowl, cover, and refrigerate for 20 minutes.
3. Preheat an outdoor grill for high heat.
4. Brush oil over grate, and place chicken over hot coals. Grill chicken 5 minute, turning once, or until juices run clear when pricked with a fork.
|
|
2005/07/16, 07:08 PM
Cherry Pork Chops
Submitted by Jean Bernola
Tender, spicy and delicous pork chops made easy with a slow cooker.
Serves 4 servings
Prep time: 5 minutes
Cook time: 600 minutes
Total time: 605 minutes
Calories: 265.89
Calories from Fat: N/A
Total Fat: 3.95 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 41.65 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 15.95 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (21 ounce) can cherry pie filling
4 pork chops
Directions
1. Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).
|
|
2005/07/17, 10:57 PM
Summer Medley Salad
Submitted by Tracey Anne
A mellow, refreshing salad of cucumbers, cantaloupe, and honeydew.
Serves 8 servings
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Calories: 104.78
Calories from Fat: N/A
Total Fat: 0.52 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 23.08 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 1.94 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 cantaloupe, peeled and seeded
3 large cucumbers
1 honeydew melon
1 pinch salt
Directions
1. Cut up the cantaloupe, cucumbers and honeydew into small bite-size pieces. Mix together in a large bowl and sprinkle the salt over all. Mix again.
|
