Posted on May 11th, 2008
An apricot treat made tasty with oats, cinnamon, walnuts, and brown sugar.
8 oz Apricots, dried, chopped
1/3 cup water
1 cup old fashioned rolled oats
1 cup Flour, all purpose, unbleached, enriched, sifted
1/2 cup Bran, oat, dry
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 tsp baking powder
1/2 tsp ground cinnamon
2 egg whites
3 tbsp extra virgin olive oil
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Posted on May 11th, 2008
These tasty shrimp and pineapple kabobs are great served over a tossed salad!
1 1/2 lb Shrimp, mixed species, raw, large, peeled and deveined
2 cup fresh diced pineapple
1/3 cup Jam, apricot, light, sugar free
1 tbsp rice vinegar
1 tbsp low sodium soy sauce
1 tsp minced garlic (bottled or fresh)
1 tsp sesame oil (dark)
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Posted on May 11th, 2008
Polenta cake with berries baked into the middle!
1 Cooking Spray, original, 1/3 sec spray
3 medium eggs
1 3/4 cup Splenda granular (Splenda)
1 tbsp vanilla extract
1/4 cup olive oil
1 fresh lemon juice, per fruit
2 tsp fresh lemon peel
2 cup white all purpose flour
3/4 tsp baking soda
3/4 tsp table salt
1/3 cup Polenta, dry
2 cup Fruit, mixed, harvest berries, frozen, defrosted (or fresh berries of your choice)
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Posted on May 11th, 2008
A hearty beef and vegetable stew, a perfect comfort food for those winter nights!
2 tbsp white all purpose flour
1/2 tsp black pepper
2 Bouillon, beef, powdered, cube (or 2 tsp bouillon granules)
1 lb Beef, bottom round roast, lean, trimmed of all visible fat, and cut into cubes
2 tbsp canola oil
2 onion, large, cut into wedges
3 garlic cloves, medium, chopped
28 oz Tomatoes, stewed, canned (2 14-1/2 oz cans)
1 lb Potatoes, fresh, medium, FDA, scrubbed and cut into bite-size pieces (red potatoes)
4 Carrots, fresh, large, 7 1/4″ – 8 1/2″ long, scrubbed and cut into 1-inch chunks
1 tbsp oregano, fresh, INTL, chopped (or 1 teaspoon dried)
1 tbsp fresh basil, chopped (or 1 teaspoon dried)
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Posted on May 11th, 2008
Serve this easy Mediterranean spread with warmed whole-wheat pita bread.
2 cans (16 ounces each) reduced-sodium garbanzos, rinsed and drained except for 1/4 cup liquid
1 tablespoon extra-virgin olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/4 teaspoon cracked black pepper
1/4 teaspoon paprika
3 tablespoons tahini (sesame paste)
2 tablespoons chopped Italian flat-leaf parsley
Directions
In a blender or food processor, add the garbanzos. Process to puree. Combine the olive oil, lemon juice, garlic, pepper, paprika, tahini and parsley. Blend well. Add the reserved liquid, 1 tablespoon at a time until the mixture has the consistency of a thick spread. Serve immediately or cover and Read the rest »
