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| Taboule Salad Recipe #2 |
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| Add one cup of boiling water to one box of taboule, cover with plastic wrap and let stand for one half hour |
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| Add one can of Succotash or a can of Garbanzo beans (chick peas) and one can sweet corn. |
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| Saute' 15-20 bay scallops and chopped roasted red pepper, diced leeks |
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| Mix with Alfalfa sprouts 3 tbsp olive oil and 5 tbsp balsamic vinegar for a healthy alternative |
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| End result is HEALTHY & DELISIOUS!!! |
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| Bake your favorite potatoes. I had a bag a reds. 350 degrees for approx. 45 minutes or until soft when you gently squeeze them. |
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| After the potatoes have cooled, cut into 1 inch cubes. |
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| Add 1 1/2 cups shredded cheese, 1/2 cup sliced green onions, 1/2 cup bacon bits (I chopped up some left over bacon from breakfast) |
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| 1 1/2 cups sour cream and 3 tablespoons of Ranch dry seasoning. And always, Salt & Pepper. |
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| BEAUTIFUL!!!! This is an easy, yummy potato salad for any occasion that is sure to please! |
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| Ingredients for my omelet this morning. I rummaged around in the fridge and this is what I found: Diced Ham, Mushrooms (sliced), Orange Bell Pepper (diced), Spinach (cut into long thin strips), Green Onion (sliced), left over Diced Tomatoes, Laughing Cow Mozzarella, Sun Dried Tomato & Basil Light Cheese |
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| Wisked together 1 whole egg and 6 tablespoons of liquid egg whites and a couple dashes of Hot Sauce. Cook over low heat so the eggs have a chance to set before the bottom burns. |
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| The eggs are starting to set so I added the bell pepper and green onion. Cook for another 30 seconds to 1 minute. |
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| Finally add the diced ham, mushrooms, spinach, tomatoes and cheese and fold in half. |
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| Looks yummy, yeh?!! I barely ate half of this omelet. Good thing it tasted great with a quick heat up in the microwave |
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| I started out this recipe by purging (soaking) 1/2 to 1 pound of clams in an Almond/Coconut Milk in the fridge for about an hour or so. I also made it easy on myself by buying a bag of Diced Ham. |
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| Fry a handful of diced Ham in 1 tablespoon of Olive Oil. Fry until browned. |
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| Add 1/3 cup canned petite diced Tomatoes or fresh, 1/4 cup diced Leeks, 1 tablespoon minced Garlic (I buy a jar of it and keep it in the fridge), 1 teaspoon Salt & 2 teaspoons Pepper. Cook on Medium-Low heat for 1-2 minutes. |
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| Added 1/4 cup of Chicken Stock |
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| This is the milk I used to purge my clams, plus I added it as an additional steaming liquid. |
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| I strained the milk that the clams were in and added it to the pan. Approximately 1/2 cup of the Almond/Coconut Milk. |
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| Simmer the broth for about 1-2 minutes more. Do not let the broth come to a boil at this point. |
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| Added the Clams!!! These are really tiny, but I like 'em. I think this was a 1/2 pound of clams, maybe a pound?? |
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| I put a lid on the pan and let it steam for 6 minutes. Everybody open wide!! If there are any clams that do not open, it is recommended you do not eat it. |
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| How succulent does that look!! I ate the whole pan of Clams! Mmm, Mmm, Good!!! |
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| Received some Oyster Mushrooms from a friend of mine who picks them. I cut them into bite size pieces. |
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| Bought some Cremini Mushrooms and sliced them. |
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| Added all the mushrooms to a pan with 2 tablespoons Olive Oil. Saute for 5 minutes. |
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| Add 1 small Onion, diced and 1 Leek, sliced into half moons. To prepare the Leek, cut most of the dark green top off, slice remainder of Leek in half, put in a bowl of water to rinse. Leeks can be loaded with dirt so always rinse first. |
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| Cook until the Leeks begin the wilt. |
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| I added a combination of Chicken Stock and Beef Stock to make up 2 1/2 cups of liquid. Simmer for 1 hour. |
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| Use a Immersion (Hand) Blender or regular blender to blend the soup. |
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| Blend until fairly smooth or leave it a little chunky. Make it the way you want it. |
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| After blending the soup, I added a 1/4 cup of Fat Free Sour Cream and 1 cup of Fat Free Milk. Do not let soup come to a boil at this point, it will curdle the dairy products you add. |
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| Fineto!! A very mushroom-y Mushroom Soup! |
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| Was having grilled Salmon and felt like having some Tarter Sauce with it. These are my ingredients that I found in my Sister's fridge. I chose cottage cheese because of it's low fat/calorie/carb content, plus I am not a big fan of mayo based sauces. |
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| I put 1/3 cup of Cottage Cheese in a food processor, my sister had a "Magic Bullet", and blended it until smooth. I added 1 teaspoon of Sweet Relish, 2-4 teaspoons of Dill Relish, a few dashes of Hot Sauce and Salt & Pepper to taste. SOOOO YUMMMY!! Btw, I was being watched by some very curious people as I made this. Of course when they had a taste they were very surprised by how good it was. Ummm, yeah..... <3 |
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| This is where we start. A box of Taboule mix Wheat Salad. |
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| Follow the instructions for cooking on the package that you buy. This one called for 1 cup of boiling water. Cover with plastic wrap and set aside for 30 minutes. |
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| I bought a jar of Roasted Red Peppers to make it easier on myself since I was at someone else's home when I made this. I cut the peppers into bit sized pieces. I also sliced up 1 green onion a.k.a. spring onion or scallion. |
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| Drained 1 can of Chickpeas or Garbanzo Beans and 1 small can of whole kernel Corn. |
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| "Fluff"(stir) the Taboule with a fork. Add the roasted red pepper, green onion, chickpeas, and corn. |
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| I added some dried Dill Weed, fresh Lemon Zest and 8 oz of Crab meat. The dressing is 2 tablespoons Olive Oil and 4 tablespoons Balsamic Vinegar. I happen to have a Sicilian Lemon White Balsamic that tasted fabulous in this salad. Always... Salt & Pepper to taste. |
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| All mixed up! Cover with plastic wrap and refrigerate for 1 hour then serve. Enjoy!!! |
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| Baby Potatoes, Brussel Sprouts and whole Garlic Cloves (not peeled). Toss in 1-2 tablespoons of Olive Oil, Salt & Pepper. Roast for 25 minutes in a 325 degree oven. |
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| As the veggies roast, blend together 1/2 teaspoon salt, 1/4 teaspoon each of dried Thyme & Rosemary, 1 tablespoon dried Oregano and fresh Lemon Zest. |
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| Take veggies out after 25 minutes and push them aside to lay the Pork Loin in the dish. Put your seasoning blend on the Loin and put back in the oven for another 25 minutes. Take out, turn over and roast for an addition 25 minutes. |
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| Total cooking time of Pork Loin is 50 minutes for 1.5 pounds |
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| Dinners Done!! Lots of protein and veggies!! |
