Tuesday, March 9, 2010
Thursday, February 25, 2010
6 oz frozen organic unsweetened raspberries
6 oz frozen organic unsweetened blueberries
1/2 cup slivered almonds
1 cup nonfat organic milk (rice or soy milk is fine as well)
2 tbsp agave nectar
1 tbsp fresh sqeezed lemon juice
1 tsp almond extract
Place all Ingredients except almonds in a food processor and blend until smooth. Once completely blended, fold in almonds. Place in freezer for 30 minutes. Remove and fold to add a little air into the sherbert and place back into freezer. Freeze for 2 hours before serving! Enjoy! Makes 4 under-200-calorie desserts!
* 1 box whole wheat lasagna sheets, cooked
* 3/4 lb chopped portobello mushroom caps (about 5) or white button mushrooms
* 1 10 oz. bag baby Swiss chard or baby greens (can also use frozen chopped spinach as a substitute, thawed and well drained)
* 2 cloves garlic, minced
* 1 lb part skim ricotta cheese
* 1 egg
* Pinch grated nutmeg
* 1 lb part skim mozzarella, thinly sliced or grated
* 1/4 cup grated Italian cheese
* 8 meatballs
* Your favorite high-quality jar tomato sauce (no meat in it)
Preheat oven to 375.
Toss mushrooms with 1.5 tbsp olive oil on a baking sheet. Roast mushrooms until tender and cooked through, about 25 minutes, stirring occasionally. Transfer into a medium bowl and mash 8 meatballs into mixture. In a large saucepan, sauté chard in remaining olive oil and garlic over medium heat until wilted. In a medium bowl, combine the ricotta, cooked chard and egg. Season with salt, pepper and nutmeg.
Add sauce to the bottom of an 11x14 pan, add a layer of cooked lasagna noodles over, then spoon the ricotta mixture over the top. Then add some meatball and mushroom mixture on top of that. Then place a few very small pieces of mozzarella (spread out) and more sauce to cover layer. Repeat 3 or 4 times. Top last sauce layer with remaining mozzarella (this should be most of it) and sprinkle with grated cheese and fresh cracked pepper. Cover with foil and bake for 45 minutes, remove foil and cook additional 15 minutes.
Wednesday, February 24, 2010
This is a drink for people like me who cant stand salads!!!! We all need to eat our greens though so here is my way of eating a salad in a glass LOL.
Serving is about 2 large glasses
3 handfuls of baby spinach
1 handful of baby carrots
1 cup motts apple sauce (you can also use 2 large apples pre-blended)
Blend until smooth. The banana is about all you can taste for the most part.
12 oz good-quality bittersweet chocolate, chopped
2 tsp ground cinnamon
1 tsp chili powder
1 large, ripe Hass avocado, pitted and peeled
3/4 cup light brown sugar
6 egg whites
Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside. Puree the avocado and brown sugar in a food processor until smooth. With the machine running, pour in the chocolate mixture. Using a stand mixer or whisk, beat the egg whites until they form soft peaks. Fold the chocolate mixture into the egg whites. Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour or, covered, overnight.
I found this recipe on The Dr. Oz Web site !!!
Salmon BLTs with Herb Dressing
You can grill the salmon indoors on a stovetop or stand alone grill, with equally tasty results. Grilling covered allows the fish to heat by convection and decreases carcinogen exposure. This recipe’s selenium, found in salmon, and folate, found in lettuce, may help prevent kidney and ovarian cancers.
Makes 4 salmon BLTs
Nonstick cooking spray, olive oil style
2-1/2 tbsp low-fat sour cream
2 tbsp plain low-fat yogurt
2 tsp chives, snipped
1 tsp garlic, minced
4 salmon fillets, with skin, about 1-inch thick (about 5 oz each)
8 slices whole grain bread
4 large romaine or butter lettuce leaves
2 ripe but firm medium tomatoes
6 slices fully cooked turkey bacon, each slice broken in half
Spray grill rack with nonstick spray and prepare outdoor grill for covered, direct grilling over medium heat. Stir sour cream, yogurt, chives and garlic together in a small bowl until well blended; set aside. Sprinkle salmon with salt and pepper as desired. Place salmon, skin side facing down, on heated grill rack; cook covered about 11 to 12 minutes, until salmon is opaque, but do not turn. Slide thin metal spatula or pancake turner between skin and salmon meat and transfer salmon to a plate (discard skin). Toast bread on grill rack about 1 minute per side. Spread herb dressing on 1 side of each of 4 toasted bread slides. Top with 1 folded lettuce leaf, 1 salmon fillet, 2 or 3 slices of tomato, and 3 half-pieces turkey bacon. Place top toasted bread slice on each sandwich and serve.
Please post your versions of this smoothie for others and for me there are always great ideas out there I want to hear them and try them.
Serving size: 1 large glass or 2-3 small glasses
* 1-2 Bananas
* 4 Large strawberry's
* 1 Hand full of Blueberry's
* 1 Hand full of oatmeal uncooked (optional)
* 1/2 or 1 cup of milk low fat or soy milk if possible (can be substituted with water)
* 4 or more large cubes of ice
Blend until smooth and your done. Now you can change this up anyway you want to by adding removing or replacing anything for example I from time to time replace the oatmeal with some baby spinach. The oatmeal does not add any flavor at all it just adds some Protein and Fiber to your drink and is very healthy for those of us who don't like bland oatmeal without having to add sugar.
Now I know that its hard to keep fruit fresh and pay checks dont come often enough to keep buying fresh fruit so what I do to solve this issue is I get ziplock bags and prep my fruit for one serving and break the banana into chunks cut the strawberry's and then bag all the items even the blueberry's and put them in the freezer this helps them from going bad before I can use them for my smoothies and it also helps make the smoothie nice and cold when your ready to drink it. This allows me to have a smoothie anytime I want one without having to run to the store or waiting till I get paid to buy more fruit.