Friday, February 11, 2011
Thursday, January 13, 2011
There....I said it. AND now I feel better!
...........til next time.
Wednesday, January 12, 2011
Wednesday, December 22, 2010
Thursday, October 14, 2010
Thanks for looking!
Thursday, May 13, 2010
- Three cups uncooked medium tube pasta (I used a 1 pound box of Rigatoni, more than three cups, but I like for the sauce to spread out and not take over)
- 8 ounces hard salami, cubed
- 1/2 cup minced fresh parsley
- 4 green onions, sliced
- 1/2 cup olive oil
- 1/2 cup cider vinegar
- 4 teaspoons minced fresh oregano or 1 teaspoon dried
- 4 teaspoons minced fresh basil or 1 teaspoon dried
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded Parmesan Cheese
- **I added one diced tomato to this recipe. I thought it could use it and we liked it!
In a large saucepan, cook pasta according to package directions; rinse in cold water and drain. Transfer to a large bowl; add salami, parsley and onions (and tomatoes :).
In a small bowl, whisk together oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat. Cover and refrigerate overnight. Just before serving, stir in Parmesan Cheese.
Thanks for looking!
Monday, May 3, 2010
Recipe Card Cobb Salad Low Carb Wrap
Featured Recipe Product:
La Tortilla Factory Whole Wheat Low Carb Large Size Tortillas™
1 oz garlic & herb cream cheese
1 oz fresh chopped tomatoes
1 oz black olives sliced
1 oz chopped bacon
½ oz crumbled blue cheese
3 slices avocado
3 oz sliced turkey
1.Spread cream cheese over entire tortilla.
2.Add one large leaf of Romaine lettuce.
3.Sprinkle chopped bacon over lettuce.
4.Top with chopped tomatoes, sliced olives and crumbled blue cheese.
5.Layer sliced avocado and turkey in the middle.
6.Roll tightly. Serve as Wrap sandwiches or cut into 1 inch thick pieces for a perfect party tray!
Wednesday, April 28, 2010
Wednesday, April 14, 2010
Hopefully you can click the picture and see all the great veggies on the chicken!
Our favorite salad dressing is this Toasted Sesame Soy and Ginger. I hope you can find it and try it. It really is good. With only 40 calories per 2T serving, you can eat it without feeling guilty at all!
*Here is a pointer and something I like to do with dressing. I know lots of people say to get the salad dressing on the side at restaurants because you can better control how much you eat, but I also do it at home. I believe you will find that if you measure out 2T of salad dressing in a small cup like I did in the above picture, you will not use as much as you would if you poured it on. The lettuce stays crisp and I do not even eat the whole 2T when I dip it in the cup. This is just one of those small things you can do to save unnecessary calories.
Here is the recipe for anyone who wants to try it:
- 4 boneless skinless chicken breast halves
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 T olive oil
- 1 (4.5 oz) jar sliced mushrooms, drained
- 5 garlic cloves, minced
- 1/4 teaspoon salt
- 1/2 cup chopped red onion
- 1/2 cup loosely packed chopped fresh basil or 1 teaspoon dried
- 3 medium italian plum tomatoes, seeded and chopped
- 4 teaspoons balsamic vinegar
- 1/8 teaspoon freshly ground black pepper
- 1 oz (1/4 cup) shredded fresh parmesan cheese
- Spray broiler pan with nonstick cooking spray.
- Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Broil on sprayed pan until done at 170 degrees (I always use a thermometer with meat).
- Meanwhile, heat oil in large nonstick skillet over medium high heat until hot.
- Add mushrooms, garlic and 1/4 teaspoon salt and cook until garlic is tender.
- Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper.
- Cook 30 to 45 seconds or until heathed throughout.
- Arrange chicken on plates and sprinkle with half the cheese.
- Top each serving with the mushroom mixture and remaining cheese on top.
I hope you will try this. It is really a healthy and filling meal with a salad.
**Dressing on the side!!
Happy cooking..thanks for looking!!
Thursday, February 25, 2010
Have you ever used Prosciutto? I had seen it on cooking shows, but had never used it until I ran across it at the grocery store last week. You must try this recipe! This honestly could have been a whole meal. They were that tasty!
Asparagus and Prosciutto Wraps
1. Trim one bunch of asparagus spears and plunge them into a large saucepan of boiling salted water. Cook over a medium heat for 4-8 minutes, or until tender but still crunchy.
2. Drain and plunge into cold water. When they have cooled, drain once again and set aside.
3. Preheat oven to 400.
4. Cut provalone cheese into 18 equal slices (the recipe called for mozzarella and I accidentally bought provalone, but it was so good, I am changing it!). Separate the prosciutto into 6 even piles and cut the butter into 12 even sized pats.
5. Take 3 asparagus spears and place them on 1 slice of prosciutto. Cut or tear cheese and lay a bit on top of the asparagus and put a small pat of butter on top. Wrap the prosciutto around the asparagus.
6.Repeat until you have used all the asparagus. If you have leftover prosciutto, wrap one with the extra. It will be good!
7. Lightly grease an oven dish with some butter and place the bundles on the pan. Cut or tear cheese and place across the spears and put another small pat of butter on top. Season with pepper and bake at the top of the oven for about 20 minutes.
You MUST try this if you like asparagus. It is a beautiful side for company. I can imagine it would be a great side with steak, although it worked for us with pork tenderloin!
Happy cooking.....Thanks for looking!! Wish me luck! I am almost there!!!!!