1/2 tsp cumin seeds
1 lb. eggplant
1 small red onion, chopped
2 tsp red wine vinegar
1 tsp Splenda
1 tbl olive oil
1 tbl chopped fresh parsley
1/2 tsp salt
Toast the cumin in a dry skillet over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in a spice grinder.
Grill or broil the whole eggplant, turning frequently, until it is blackened and tender, 20-30 min. When eggplant is cool enough to handle, scrape the flesh from the skin and chop. Toss eggplant with rest of ingredients. Serve at room temperature.
4 servings
Thursday, January 8, 2009
Salmon with Lemon Sauce
1 cup light sour cream or plain Greek yogurt
3 tbl lemon juice
1 tsp grated lemon peel, divided
2 tbl honey
1 tbl olive oil
2 tbl minced onion
6 6-oz salmon fillets
Whisk together sour cream, lemon juice, and 1/2 tsp lemon peel in a small bowl. Season with salt & pepper to taste.
Whisk together honey, olive oil, onion, and remaining 1/2 tsp lemon peel in a 11x7 baking pan. Add salmon fillets and turn to coat. Cover and refrigerate 15 min - 1 hr.
Position rack in top third of oven and preheat to 400F. Line a large baking sheet with foil and spray with cooking spray. Lay the salmon fillets on the foil in a single layer. Roast until the fish flakes, about 14 minutes. Serve the fish with the sour cream sauce.
6 servings
3 tbl lemon juice
1 tsp grated lemon peel, divided
2 tbl honey
1 tbl olive oil
2 tbl minced onion
6 6-oz salmon fillets
Whisk together sour cream, lemon juice, and 1/2 tsp lemon peel in a small bowl. Season with salt & pepper to taste.
Whisk together honey, olive oil, onion, and remaining 1/2 tsp lemon peel in a 11x7 baking pan. Add salmon fillets and turn to coat. Cover and refrigerate 15 min - 1 hr.
Position rack in top third of oven and preheat to 400F. Line a large baking sheet with foil and spray with cooking spray. Lay the salmon fillets on the foil in a single layer. Roast until the fish flakes, about 14 minutes. Serve the fish with the sour cream sauce.
6 servings
Thursday, January 1, 2009
Buffalo Wing Chicken
4 chicken thighs
2 tbl butter or margarine, melted
1/2 can of beer
hot sauce to taste
1/2 bottle of buffalo wing sauce
1 tbl poultry seasoning
Spray inside of a crockpot with cooking spray. Place the chicken in the crockpot. Combine rest of ingredients in a bowl and pour over the chicken.
Cook on low 4-5 hrs, adding more beer if needed to keep it moist.
4 servings
2 tbl butter or margarine, melted
1/2 can of beer
hot sauce to taste
1/2 bottle of buffalo wing sauce
1 tbl poultry seasoning
Spray inside of a crockpot with cooking spray. Place the chicken in the crockpot. Combine rest of ingredients in a bowl and pour over the chicken.
Cook on low 4-5 hrs, adding more beer if needed to keep it moist.
4 servings
Ranch Broiled Fish
1 packet (1 oz) ranch dressing mix
1/3 c. lemon juice
3 tbl olive oil
3 tbl white wine or water
1-1/2-2 lbs fish fillets
Combine dressing mix, lemon juice, olive oil and wine in a small bowl. Put fish fillets in a gallon zip-top plastic bag and pour in marinade. Seal bag and refrigerate 30 min, turning bag occasionally.
Preheat broiler.
Spray broiler pan with cooking spray. Remove fish fillets from bag and place on broiler pan. Discard bag and marinade. Broil fish 9-12 min. or until fish flakes easily.
4 servings
1/3 c. lemon juice
3 tbl olive oil
3 tbl white wine or water
1-1/2-2 lbs fish fillets
Combine dressing mix, lemon juice, olive oil and wine in a small bowl. Put fish fillets in a gallon zip-top plastic bag and pour in marinade. Seal bag and refrigerate 30 min, turning bag occasionally.
Preheat broiler.
Spray broiler pan with cooking spray. Remove fish fillets from bag and place on broiler pan. Discard bag and marinade. Broil fish 9-12 min. or until fish flakes easily.
4 servings
Layered Lima Bean Dip
2 c. plain Greek FF yogurt
1 small cucumber, peeled, seeded and diced
1/4 tsp salt
Lima Bean Mash (see below)
1/4 c. grated reduced-fat cheddar cheese
1 medium tomato, seeded & diced
3 tbl bacon bits
Combine the yogurt, cucumber and salt.
Spread the Lima Bean Mash on the bottom of a9" deep-dish pie plate. Spread the yogurt mixture evenly on top. Top with cheese, tomato, and bacon bits. Serve with raw veggies or bagel crisps.
Lima Bean Mash
2 cups frozen baby lima beans
2 garlic cloves, minced
1/4 tsp salt
1 tbl olive oil
1/2 tsp grated lemon zest
2 tsp lemon juice
Combine lima beans, garlic, salt, and 1 cup water in a medium saucepan. Bring to a boil over medium heat. Cover, reduce heat to low, and cook 15 min. Remove from heat and let cool 15 min. Drain, reserving 1/4 c. liquid.
Process beans, reserved liquid, olive oil, lemon zest, and lemon juice in a food processor until smooth. Cover and chill 30 min.
1 small cucumber, peeled, seeded and diced
1/4 tsp salt
Lima Bean Mash (see below)
1/4 c. grated reduced-fat cheddar cheese
1 medium tomato, seeded & diced
3 tbl bacon bits
Combine the yogurt, cucumber and salt.
Spread the Lima Bean Mash on the bottom of a9" deep-dish pie plate. Spread the yogurt mixture evenly on top. Top with cheese, tomato, and bacon bits. Serve with raw veggies or bagel crisps.
Lima Bean Mash
2 cups frozen baby lima beans
2 garlic cloves, minced
1/4 tsp salt
1 tbl olive oil
1/2 tsp grated lemon zest
2 tsp lemon juice
Combine lima beans, garlic, salt, and 1 cup water in a medium saucepan. Bring to a boil over medium heat. Cover, reduce heat to low, and cook 15 min. Remove from heat and let cool 15 min. Drain, reserving 1/4 c. liquid.
Process beans, reserved liquid, olive oil, lemon zest, and lemon juice in a food processor until smooth. Cover and chill 30 min.
Broiled Ranch Mushrooms
1 lb mushrooms, cleaned
1/8 c. canola oil
1/8 c. water
1 tbl balsamic vinegar
1 packet (1 oz) ranch salad dressing mix
Place mushrooms in a gallon-size zip-top plastic bag. Whisk rest of ingredients together and pour over mushrooms. Seal bag and refrigerate 30 min, turning occasionally.
Preheat broiler.
Spray broiler pan with cooking spray. Spread mushrooms out on pan in a single layer and broil 8 min. or until tender.
4-6 servings
1/8 c. canola oil
1/8 c. water
1 tbl balsamic vinegar
1 packet (1 oz) ranch salad dressing mix
Place mushrooms in a gallon-size zip-top plastic bag. Whisk rest of ingredients together and pour over mushrooms. Seal bag and refrigerate 30 min, turning occasionally.
Preheat broiler.
Spray broiler pan with cooking spray. Spread mushrooms out on pan in a single layer and broil 8 min. or until tender.
4-6 servings
Oriental Beef & Cabbage Salad
1 cup shredded cabbage
1-1/2 tbl soy sauce
1 tbl dry sherry
1 tbl rice wine or cider vinegar
1-1/2 tsp sesame oil
1 tsp minced fresh ginger
1 tsp Splenda
4-6 oz cooked beef, thinly sliced & cut into 3" long strips
In a medium bowl, combine all ingredients except the beef and marinate 1 hr.
Remove the cabbage from the bowl using a slotted spoon and place on 2 serving plates, reserving the marinade. Place the beef on top of the cabbage and drizzle the reserved marinade on top.
2 servings
1-1/2 tbl soy sauce
1 tbl dry sherry
1 tbl rice wine or cider vinegar
1-1/2 tsp sesame oil
1 tsp minced fresh ginger
1 tsp Splenda
4-6 oz cooked beef, thinly sliced & cut into 3" long strips
In a medium bowl, combine all ingredients except the beef and marinate 1 hr.
Remove the cabbage from the bowl using a slotted spoon and place on 2 serving plates, reserving the marinade. Place the beef on top of the cabbage and drizzle the reserved marinade on top.
2 servings
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